On Sat, 27 Mar 2021 09:14:52 -0400, Boron Elgar
> wrote:

>On Fri, 26 Mar 2021 23:38:43 -0600, US Janet >
>wrote:
>
>>
>>I made French Dip sandwiches and home made creamed corn.
>
>Sounds yummy, right off the bat.
>>
>>The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>>over 2 pounds done sous vide.
>
>My local one is selling paper thin slices of prime rib, I am looking
>forward to using it in some Japanese and Korean dishes.
>
>>It was a little tougher than I expected.
>
>Damn shame and hard to predict.
>
> > 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.
>
>Home made? I have never made it, myself.
>>
>> 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.
>
>I used to love creamed corn. I assume there is no way the canned stuff
>I recall as a kid is anything but yellow paste now....
>>
>>All in all a decent meal for not much work
>>Janet US

The rolls and consumme were not home made. I simply assembled the
sandwiches. Canned creamed corn is not what you remember from
childhood. It's easy to make and a treat. Try it sometime. I've
never bought corn on the cob from a store but the stuff from Costco
was very sweet. I'm assuming it was one of the sugar enhanced or
super sweet varieties that hold sweetness for a long time after being
picked.
BTW. I am growing TripleSweet this year. It does not require
isolation from other corn varieties and is more tolerant of soil
temperature for planting.
I'll look for the prime rib slices you mentioned. Who doesn't love a
rare beef sandwich on a crusty roll?
Janet US