"Wayne Boatwright" > ha scritto nel messaggio

snipped fattening cake!

> As to the corn, I don't care for the commercial creamed variety. If you
> want to fake it with niblets, may I suggest making *almost* a puree in the
> food processor of about 2/3 of the total volume. Then process the
> remaining 1/3 until only barely chopped. Add enough milk to achieve the
> liqudity you prefer, and finally a small amount of cornstarch. Before
> serving, stir in a small amount of softened butter.

I don't want to serve it but make corn chowder of it. New Englanders like
that. I probably won't do it, but it's the kind of thing that floats
through my mind.
And cheddar cheese -- that's such a universal lack for Brit and US expats
that any siting is reported like an alien report.
>
> I also do basically the same thing using corn cut fresh from the cob, but
> in that case, I am also able to cut the kernals off not too deeply and
> then
> scrape the "cream" from the cob.
>
>
>
> --
> Wayne Boatwright
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> Tuesday, 06(VI)/17(XVII)/08(MMVIII)
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> It's Ensign Pillsbury! He's bread, Jim!
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