On Sat, 27 Mar 2021 10:36:37 -0400, Michael Trew >
wrote:

>On 3/27/2021 1:38 AM, US Janet wrote:
>>
>> I made French Dip sandwiches and home made creamed corn.
>>
>> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>> over 2 pounds done sous vide.
>> It was a little tougher than I expected. I made the sandwiches on
>> heated bolillo rolls. The meat was dipped in hot beef consumme to
>> warm it. Small dishes of the hot consumme alongside for dipping.
>>
>> The creamed corn didn't turn out as thick as I wished because I
>> didn't give it enough time and used the wrong pan.
>> I should have prepared the corn in a skillet so the flour, butter and
>> cream would have had a beter chance to thicken.
>> The corn was very tasty as the corn that I bought was very sweet. I
>> didn't add sugar as the old recipes say to do. It would have been too
>> sweet.
>>
>> All in all a decent meal for not much work
>> Janet US
>
>I never though of making homemade creamed corn. I'm probably one of the
>only people that I know who will eat creamed corn; at least the canned
>variety. My 6 year old loves corn, but she was not a fan.

I probably eat more canned creamed corn than any one,
about every week I make a batch of a dozen jumbo corn muffins, my wife
likes them too. Mostly I bake them because everywhere they're sold
they're raw... we like them well done with a nicely browned crust,
what we call "High Brown". Nowadays bakeries really can't bake,
everything is so under baked that it's really raw... even pizza joints
sell raw pies. We like steak on the rare side but not baked goods.
I can't eat those soft cookies sold everywhere.