On 11/11/2015 5:07 PM, cshenk wrote:
> Moe DeLoughan wrote in rec.food.cooking:
>
>> On 11/10/2015 6:54 PM, cshenk wrote:
>>> Moe DeLoughan wrote in rec.food.cooking:
>>>
>>>> On 11/10/2015 2:12 PM, sf wrote:
>>>>> On Tue, 10 Nov 2015 12:47:11 -0600, Moe DeLoughan
>>>>> > wrote:
>>>>>
>>>>>> Then again, the same can be said for the so-called 'survival'
>>>>>> seeds. Just plain old open-pollinated seeds that can be
>>>>>> purchased in bulk for about one one-hundredth of the price
>>>>>> from actual seed companies.
>>>>>
>>>>> If I was saving seeds for the apocalypse, it would be heirloom
>>>>> varieties because I think they'd have the best chance at making
>>>>> it to harvest.
>>>>>
>>>>
>>>> There's no legal definition of "heirloom seeds", so I'm not sure
>>>> what you mean by that. Open pollinated seeds are not hybrids, so
>>>> they will breed true from seed kept from year to year. The two
>>>> basic issues with such varieties are yield quantity and quality.
>>>> It generally seems that if the quality is outstanding, the yield
>>>> is poor. A lot of the old-time varieties are very good and good
>>>> yielders, too, but a lot of others are not the quality of newer
>>>> hybrids. People who've never tasted Golden Bantam sweet corn (one
>>>> of the original old time sweet corn varieties) would be in for a
>>>> shock. Newer varieties are much sweeter, crisper,
>>>> better-yielding, and convert their sugar into starch much more
>>>> slowly. In short, the sweet corn you are eating now is nothing at
>>>> all like your grandparent's sweet corn. - it's a hell of a lot
>>>> better.
>>>
>>> Depends on what you want. I like the older versions of corn that
>>> dont taste like they've been rolled in sugar. They actually taste
>>> like CORN.
>>>
>>
>> One of the earlier extrasweet (versus supersweet) hybrids to hit the
>> market was 'Sweetie' a yellow extrasweet corn. It retained the real
>> corn flavor and traditional texture, it was just about a third
>> sweeter, and the sugar changed to starch much more slowly. It could
>> be stored, refrigerated for about a week without significantly
>> impairing its sweetness and texture*. Alas, the supersweets quickly
>> overwhelmed the extrasweets in popularity. Apparently the general
>> public decided it liked corn that was decidedly sweet (instead of
>> just sweeter) and crispier, too.
>>
>> You can still find Sweetie seed for sale at some of the bulk seed
>> merchants. I got my brother growing it when it was first introduced
>> in the 1980s and he won't grow anything else.
>>
>> *I recall a very warm autumn where a farmer friend harvested the very
>> last of his Sweetie at the end of October. We kept in our coolers
>> until Thanksgiving, and served corn on the cob as part of our dinner.
>> It was still very good, though not at its best, but - locally grown
>> corn on the cob in Minnesota in November was quite the remarkable
>> thing.
>
> Works for me! I don't want corn that tastes like it was dipped in
> sugar.
>
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ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
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Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
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I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

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