On Wed, 7 Jul 2010 13:28:44 -0700 (PDT), Nancy2
> wrote:

> On Jul 7, 2:18*pm, George Leppla > wrote:
> > On 7/7/2010 2:02 PM, Nancy2 wrote:
> >
> > > I wasn't talking about chunks of corn on the cob - I see those all the
> > > time. * I was talking about cutting kernels off with a knife and fork
> > > (during the meal) and eating them as one cuts them off. *THAT, I've
> > > never heard of.
> >
> > > N.
> >
> > My grandma did that. *She couldn't eat corn on the cob because of her
> > bad dentures.
> >
> > George L
>
> Apparently, I've never known anyone with bad dentures, at least to
> have dinner with, because I still have never heard of it. I would
> think in that case, someone in the kitchen would be thoughtful enough
> to remove the kernels and serve a dish of "regular" corn alongside
> corn on the cob.
>
Poor fitting dentures were quite common way back when. My mother's
father had a full set of dentures, never complained about the fit and
ate corn on the cob... but his son, my uncle was a dentist so I
imagine they were adjusted until they fit. My father's mother didn't
get hers until late in life and they were just a bridge but she
complained constantly about how they didn't fit right. I remember she
had them adjusted more than once, but I guess her dentist wasn't as
good as my grandfather's.


--
Forget the health food. I need all the preservatives I can get.

On Wed, 07 Jul 2010 14:18:52 -0500, George Leppla
> wrote:

>On 7/7/2010 2:02 PM, Nancy2 wrote:
>
>> I wasn't talking about chunks of corn on the cob - I see those all the
>> time. I was talking about cutting kernels off with a knife and fork
>> (during the meal) and eating them as one cuts them off. THAT, I've
>> never heard of.
>>
>> N.
>
>My grandma did that. She couldn't eat corn on the cob because of her
>bad dentures.
>
>George L

Was just gonna say... even young folks with a full set of choppers...
I don't eat corn off the cob often because it's a bitch to floss corn.

On Wed, 07 Jul 2010 19:45:07 GMT, PL
> wrote:

>Nancy2 > wrote in news:dc1674aa-d7af-4bff-9363-
:
>
>
>> I wasn't talking about chunks of corn on the cob - I see those all the
>> time. I was talking about cutting kernels off with a knife and fork
>> (during the meal) and eating them as one cuts them off. THAT, I've
>> never heard of.
>>
>
>
>*That* is usually done by 'dainty' people, who don't want to be seen eating
>their food with their fingers, getting bits of corn stuck between their
>teeth, and generally slopping melted butter all over their front.
>
>In certain 'circles', I have been known to do just that. Usually when I have
>my bestest shirt on :-)

Oh quit the BS... no one serves corn on the cob at a formal dinner.

wrote:
>
> My aunt, who grew up in Switzerland, refused to eat corn at first
> because she said corn was fed to the pigs and not for human
> consumption.

I thought it was corn for the cattle and potatoes for the pigs. Or is
it hay is for horses. Popcorn is for movies; barley is for beer.

On Jul 7, 2:56*pm, Doug Freyburger > wrote:
> wrote:
>
> > My aunt, who grew up in Switzerland, refused to eat corn at first
> > because she said corn was fed to the pigs and not for human
> > consumption.
>
> I thought it was corn for the cattle and potatoes for the pigs. *Or is
> it hay is for horses. *Popcorn is for movies; barley is for beer.

"Water is for washing."

Victor Sack wrote:
>
> As I've been posting for years, corn on the cob, like any other corn
> product, the only exception being the nearly tasteless corn oil, is
> unfit for human consumption. Keep it from animals, too, if you are not
> a vivisectionist - and good grass-fed beef is so much better! Corn is
> of the devil, a corrupting influence, a plague that will inevitably
> destroy our very culture and civilisation! Skewered corn on the cob is
> nothing of not symbolic: humanity on a stake! Only peanut butter is
> worse still!

Corrupting influence? That would be wheat. Wheat is a conspiracy by
the sothron monotheists to weaken the manly Vikings. Good Vikings eat
real bread made from barley or oats maybe even rye and drink strong ale
made from barley not that wimpy stuff diluted with wheat. And mead
where the manly brewer had to wrestle with a black bear to get to the
honey not wine where the fruity brewer had to hide in the vines when
the Viking hordes passed by chanting. Of course never mention the
traditional canned Viking breakfast food. If you do entire crowds of
Vikings will end up chanting and then there will be trouble ...

Wayne Boatwright wrote:
> On Tue 06 Jul 2010 06:00:47p, Mark Thorson told us...
>
>> K wrote:
>>>
>>> I have seen corn-on-the-cob for sale all over Eastern Europe,
>>> throughout Central America (and yes, people were buying and
>>> eating it). It's actually quite popular steet food on the
>>> Western shore of the Adriatic amd the East coast of the Black
>>> Sea. There is a resort town (Varna) in Bulgaria where they sell
>>> real corn-on-the-cob right next to imitation popcorn, so go
>>> figure.
>>
>> What the heck is imitation popcorn? Real popcorn is
>> so cheap, it's hard to see how any imitation would
>> have a chance.

It was in Bulgaria where popcorn may not be cheap. It is a different
variety, and anything imported is apt to be expensive.

Keith



--- news://freenews.netfront.net/ - complaints: ---

gloria.p wrote:
> George Shirley wrote:
>> On 7/6/2010 4:24 PM, Wayne Boatwright wrote:
>> Like you, I wouldn't give two cents for a bushel of
>> white sweet corn, it just ain't right.
>>
>>>
>>> I wouldn't give 2¢ for bushel of white sweet corn. In fact, I
>>> wouldn't take it for free.
>>>
>>
>
>
>
> Silver Queen my favorite. Unless it is overripe, it tastes much less
> starchy to me than most yellow corn. Yellow super-sweet varieties are
> also delicious although I know many people here doesn't share that
> opinion. Feeedom of Taste should be a constitutional amendment.
>
> gloria p

I agree totally on Silver Queen, but it seems harder to find every year
(Connecticut). It used to be that we'd get yellow corn (cow corn) early,
then the yellow and white (butter and sugar corn), and finally the Silver
queen between mid-August and first frost. It seems that only the smallest
stands still bother with Silver Queen. I guess, given the time it takes
from seeding to harvest is just too long to be profitable.

Keith



--- news://freenews.netfront.net/ - complaints: ---

On 7/7/2010 4:04 PM, sf wrote:
>> Spiders never worried me, but fuzzy worms did. Ewww.
>>
> awww... you were scared of butterfly babies, aka: caterpillars?
>


Yep. I found a fuzzy worm on my bell pepper plant a few days ago, but I
handled it okay. :-)

Becca


ObFood:

Jo's Dilled Pickled Beans
Makes 4 pts.

2 lbs. fresh whole green beans
4 cloves garlic
4 sprigs fresh dill
1 tsp. red pepper
4 slices jalapeno pepper per jar, optional
2 Tbsps. coarse pickling salt
4 cups water
4 cups white vinegar

Trim green beans to fit 4 pint jars and pack standing up. Add 1 clove
garlic, 1 sprig dill, ¼ tsp. red pepper and 4 slices jalapeno (if using)
to each jar. Heat salt, water, and vinegar to boiling point in a large
saucepan. Pour over beans and seal jars. Let sit 2 weeks or longer
before serving.

Recipe from Jo Pool.

Victor Sack wrote:
>
> Sky > wrote:
>
> > Victor Sack wrote:
> > >
> > > The first time I saw corn on the hob was at a restaurant in a little
> > > Lancashire town of Garstang many years ago. Fortunately, it was not
> > > served to me.
> >
> > Why "fortunate" about not getting a serving of 'corn on the cob'?
>
> As I've been posting for years, corn on the cob, like any other corn
> product, the only exception being the nearly tasteless corn oil, is
> unfit for human consumption. Keep it from animals, too, if you are not
> a vivisectionist - and good grass-fed beef is so much better! Corn is
> of the devil, a corrupting influence, a plague that will inevitably
> destroy our very culture and civilisation! Skewered corn on the cob is
> nothing of not symbolic: humanity on a stake! Only peanut butter is
> worse still!

Thanks. I was curious.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

K wrote:
> gloria.p wrote:

>> Silver Queen my favorite. Unless it is overripe, it tastes much less
>> starchy to me than most yellow corn. Yellow super-sweet varieties are
>> also delicious although I know many people here doesn't share that
>> opinion. Feeedom of Taste should be a constitutional amendment.
>>
>> gloria p
>
> I agree totally on Silver Queen, but it seems harder to find every year
> (Connecticut). It used to be that we'd get yellow corn (cow corn) early,
> then the yellow and white (butter and sugar corn), and finally the Silver
> queen between mid-August and first frost. It seems that only the smallest
> stands still bother with Silver Queen. I guess, given the time it takes
> from seeding to harvest is just too long to be profitable.
>
> Keith
>
>

That very well may be why.

It was one of the 3 or 4 varieties we grew when we live on the RI-CT
border and it had the longest number of days from planting to harvest,
around 88 days if I remember correctly. But it was so good!

Of course I also remember corn selling 12 ears for $1 at roadside stands
where they would go out in the field and pick more when they ran out.
Now we get it shipped from both coasts (to Denver) and selling for as
much as 3 ears for $2.99. :-(

gloria p

merryb asked:

>> Nathalie from Belgium- Hide quoted text -
>>
> Hey! I thought you were Nathalie from Switzerland?? Did you move?

Nathalie Chiva is "Nathalie from Switzerland." You're responding to Nathalie
W.

Bob

Victor wrote:

> As I've been posting for years, corn on the cob, like any other corn
> product, the only exception being the nearly tasteless corn oil, is
> unfit for human consumption. Keep it from animals, too, if you are not
> a vivisectionist - and good grass-fed beef is so much better! Corn is
> of the devil, a corrupting influence, a plague that will inevitably
> destroy our very culture and civilisation! Skewered corn on the cob is
> nothing of not symbolic: humanity on a stake! Only peanut butter is
> worse still!

Ah, so the analogy is

Barb Schaller:beets :: Victor Sack:corn on the cob

Got it.

Bob

On Wed, 07 Jul 2010 17:31:25 -0500, Becca > wrote:

> Jo's Dilled Pickled Beans
> Makes 4 pts.
>


Thanks, maybe I'll give that a try. My GF and I have decided to try
making pickles even though between our two families one jar will last
more than a year. I have a small watermelon whose nickname is pickles
and GF says cucumber pickles can be dead easy. Do you have any *easy*
recipes for cucumber pickles? I'm thinking maybe Bread and Butter
pickles are the easiest. What do you think?

--
Forget the health food. I need all the preservatives I can get.

Michel Boucher wrote:

> Mark Thorson > wrote in news:4C33B8CA.B8FF8180
> @sonic.net:
>
> > Many Europeans have a strong dislike for corn.
> > I used to know a Dutch guy whose girlfriend managed
> > to get him to eat a tortilla, which he would not have
> > done had he known it was made from corn.
>
> I have a French friend who specifically asks for corn to be served
> when he comes to Canada.


That's because France currently is sending it's maize food aid to Euro
basket cases like Greece, Eire, Iceland and Portugal instead of
Francophone Africa...

:-)

--
Best
Greg

In article
>,
merryb > wrote:

> On Jul 6, 10:20*pm, Nathalie W > wrote:
> > Kate Connally wrote:
> > > It seems that way. *I tried googling it this morning.
> > > I found reference to corn on the cob done up in a Mexican
> > > or other fashion but that was being sold in this country
> > > not in the country associated with the "flavorings". *I know
> > > many countries have corn on the cob but can't find any evidence
> > > of them actually eating it off the cob the way we do here.
> > > There a Columbian stew that has chunks of corn on the cob in
> > > it but I have no idea how they actually eat that when they
> > > come to it. *It seems quite messy to pick it up and eat it
> > > the way we do corn on the cob, but then how would you be able
> > > to eat it with a fork and knife? *And even if the do pick it
> > > up and eat it off the cob, it doesn't count since it's not a
> > > whole ear.
> >
> > > Kate
> >
> > You 're not. We eat it here in Belgium, boiled, and served with butter
> > and salt.
> >
> > --
> > Nathalie from Belgium- Hide quoted text -
> >
> > - Show quoted text -
>
> Hey! I thought you were Nathalie from Switzerland?? Did you move?

No, that's Nathalie C., not Nathalie W.

--
Dan Abel
Petaluma, California USA

merryb wrote:

>> You 're not. We eat it here in Belgium, boiled, and served with butter
>> and salt.
>>
>> --
>> Nathalie from Belgium- Hide quoted text -
>>
>> - Show quoted text -
>
> Hey! I thought you were Nathalie from Switzerland?? Did you move?

No, other Nathalie :-)
--
Nathalie from Belgium

On 7/8/2010 1:44 PM, Dan Abel wrote:
> In article
> >,
> > wrote:
>
>> On Jul 6, 10:20 pm, Nathalie > wrote:
>>> Kate Connally wrote:
>>>> It seems that way. I tried googling it this morning.
>>>> I found reference to corn on the cob done up in a Mexican
>>>> or other fashion but that was being sold in this country
>>>> not in the country associated with the "flavorings". I know
>>>> many countries have corn on the cob but can't find any evidence
>>>> of them actually eating it off the cob the way we do here.
>>>> There a Columbian stew that has chunks of corn on the cob in
>>>> it but I have no idea how they actually eat that when they
>>>> come to it. It seems quite messy to pick it up and eat it
>>>> the way we do corn on the cob, but then how would you be able
>>>> to eat it with a fork and knife? And even if the do pick it
>>>> up and eat it off the cob, it doesn't count since it's not a
>>>> whole ear.
>>>
>>>> Kate
>>>
>>> You 're not. We eat it here in Belgium, boiled, and served with butter
>>> and salt.
>>>

Steamed corn still in the husks is a VERY common street snack all over
S.E. Asia, from Bali to Burma and every country in between. The ear is
much smaller than what one usually sees in the US, and always completely
yellow. But it's quite sweet, even without the US penchant for butter.
In East Asia, (Japan and Korea) you find corn on the cob sold at all
street fairs, dipped in soy sauce! I'd think that corn on the cob is
perhaps the single most popular snack food, along with various nuts.


--
Orpheus99

"A painter paints pictures on canvas. Musicians paint their pictures on
silence." ~Leopold Stokowski

In article <ba2Zn.132205$tH4.59109@hurricane>,
ChattyCathy > wrote:

> Most sets of 'grilling tools' sold here
> include those little corn on the cob holder thingies with handles and
> couple spikes on them so that one can skewer the cob on either end before
> munching the kernels off the cob while still hot(ish). I've never bothered
> to use our set; I have what my family calls 'cast iron' fingers <g>.

I never use those little skewer handles either.
If my corn is too hot to hold, it's too hot to eat.
And since I eat it plain (no butter, salt, mayo, nuthin'!), It's tidy.
;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
sf > wrote:

> Personally, I like the corn that's yellow and white on the same cob
> and none of the modern corn is too sweet for me. The first time I
> tasted it, I had that "where have you been all my life" sensation and
> haven't looked back.
>
> --
> Forget the health food. I need all the preservatives I can get.

Oh I do SO agree with that! That is the best corn and it's not too sweet
at all. I also look for the more slender ears as the kernels are
smaller, crisper and sweeter.

Gods that mixed corn is good! Dad loves it too.

Corn on the cob was 6 for $1.00 this year for 4th of July. While I can't
eat it myself any more, dad and the cockatoo are enjoying it still. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article
>,
Nancy2 > wrote:

> On Jul 7, 1:04*pm, brooklyn1 > wrote:
> > On Wed, 7 Jul 2010 07:59:06 -0700 (PDT), Nancy2
> >
> > > wrote:
> >
> > >> Sometimes in the USA the ear is sliced in 3 big chunks, cooked, served
> > >> from a bowl and eaten with a knife and fork, cutting off the kernals as
> > >> one eats.
> >
> > >I've lived in Minnesota, Kentucky, Florida, Oklahoma and Iowa, and
> > >never, ever, heard of such a thing. *Ever.
> >
> > You've led a sheltered life. *Millions of folks buy
> > these:http://www.walmart.com/ip/Green-Gian...The-Cob-24-ct/.
> > ..
> >
> > I cooked up a dozen pieces just two days ago, still have three cooked
> > pieces in the fridge, two for me, one for the cats.
> >
>
> I wasn't talking about chunks of corn on the cob - I see those all the
> time. I was talking about cutting kernels off with a knife and fork
> (during the meal) and eating them as one cuts them off. THAT, I've
> never heard of.
>
> N.

My mom used to do that. Then she'd mix it with salt and butter on her
plate before eating it with a spoon.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Doug Freyburger > wrote:

> Of course never mention the
> traditional canned Viking breakfast food. If you do entire crowds of
> Vikings will end up chanting and then there will be trouble ...

<http://www.youtube.com/watch?v=XZ6N5m8FpVg>

:-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 7/8/2010 7:52 PM, Omelet wrote:
> In article
> >,
> > wrote:

>> I wasn't talking about chunks of corn on the cob - I see those all the
>> time. I was talking about cutting kernels off with a knife and fork
>> (during the meal) and eating them as one cuts them off. THAT, I've
>> never heard of.
>>
>> N.
>
> My mom used to do that. Then she'd mix it with salt and butter on her
> plate before eating it with a spoon.

I do it often if I am in a situation where I won't be able to get the
corn out from between my teeth afterwords (and if it's important that I
do,) if I eat if off the cob. Just to make my life simpler I'll cut it
off the cob first. Not as much fun that way though. )

Do you eat it side-to-side like a typewriter or around the cob? Do you
'clean' the cob or are there still sporadic kernels left behind?


--
Orpheus99

"A painter paints pictures on canvas. Musicians paint their pictures on
silence." ~Leopold Stokowski

On Jul 7, 4:04*pm, sf > wrote:
> On Wed, 07 Jul 2010 15:47:32 -0500, Becca > wrote:
> > On 7/7/2010 1:15 PM, sf wrote:
> > > On Wed, 07 Jul 2010 11:35:20 -0500, > *wrote:
>
> > >> * He did not use pesticides and I didn't worry about bug poop until
> > >> I was older.
>
> > > Did you worry about spiders? *I played with the black hairy ones until
> > > a workman told me about black widows. *I was scared of all black
> > > spiders after that.
>
> > Spiders never worried me, but fuzzy worms did. *Ewww.
>
> awww... you were scared of butterfly babies, aka: caterpillars?
>
> --
> Forget the health food. I need all the preservatives I can get.

Fuzzy caterpillars mostly are going to turn into moths; the smooth-
skinned caterpillars are usually butterflies. Tomato worms (huge,
smooth, green squishy caterpillars) are to be avoided at all costs.
LOL.

N.

On Jul 7, 5:19*pm, "K" > wrote:
> gloria.p wrote:
> > George Shirley wrote:
> >> On 7/6/2010 4:24 PM, Wayne Boatwright wrote:
> >> *Like you, I wouldn't give two cents for a bushel of
> >> white sweet corn, it just ain't right.
>
> >>> I wouldn't give 2¢ for bushel of white sweet corn. *In fact, I
> >>> wouldn't take it for free.
>
> > Silver Queen my favorite. *Unless it is overripe, it tastes much less
> > starchy to me than most yellow corn. *Yellow super-sweet varieties are
> > also delicious although I know many people here doesn't share that
> > opinion. *Feeedom of Taste should be a constitutional amendment.
>
> > gloria p
>
> I agree totally on Silver Queen, but it seems harder to find every year
> (Connecticut). *It used to be that we'd get yellow corn (cow corn) early,
> then the yellow and white (butter and sugar corn), and finally the Silver
> queen between mid-August and first frost. It seems that only the smallest
> stands still bother with Silver Queen. *I guess, given the time it takes
> from seeding to harvest is just too long to be profitable.
>
> Keith
>
> --- news://freenews.netfront.net/ - complaints: ---- Hide quoted text -
>
> - Show quoted text -

Cow corn would be yellow field corn - there is also yellow sweet corn
that is not field corn.

N.

On Jul 7, 10:19*pm, Nathalie W > wrote:
> merryb wrote:
> >> You 're not. We eat it here in Belgium, boiled, and served with butter
> >> and salt.
>
> >> --
> >> Nathalie from Belgium- Hide quoted text -
>
> >> - Show quoted text -
>
> > Hey! I thought you were Nathalie from Switzerland?? Did you move?
>
> No, other Nathalie :-)
> --
> Nathalie from Belgium

Ok, my mistake! Hello anyway!!

On 7/8/2010 9:59 AM, Nancy2 wrote:
> Fuzzy caterpillars mostly are going to turn into moths; the smooth-
> skinned caterpillars are usually butterflies. Tomato worms (huge,
> smooth, green squishy caterpillars) are to be avoided at all costs.
> LOL.
>
> N.
>

Thanks for the info. This morning, I looked at the plant, the one had
the fuzzy worm on it, and three bell peppers had holes in them about the
size of a penny. I pulled the peppers off the plant and I sprayed the
plants with an insecticide. Then, a bee comes around and floats from
flower to flower. I hope the bee is okay, I never thought of that when
I sprayed the plants. :-( It's always something.

Becca

On Wed, 07 Jul 2010 17:31:25 -0500, Becca wrote:

>
> ObFood:
>
> Jo's Dilled Pickled Beans
> Makes 4 pts.
>
> 2 lbs. fresh whole green beans
> 4 cloves garlic
> 4 sprigs fresh dill
> 1 tsp. red pepper
> 4 slices jalapeno pepper per jar, optional
> 2 Tbsps. coarse pickling salt
> 4 cups water
> 4 cups white vinegar
>
> Trim green beans to fit 4 pint jars and pack standing up. Add 1 clove
> garlic, 1 sprig dill, ¼ tsp. red pepper and 4 slices jalapeno (if using)
> to each jar. Heat salt, water, and vinegar to boiling point in a large
> saucepan. Pour over beans and seal jars. Let sit 2 weeks or longer
> before serving.
>
> Recipe from Jo Pool.

so these turn out nice, becca? i want to try my hand at some kind of
refrigerator pickled green bean.

your pal,
blake

On Thu, 08 Jul 2010 05:47:11 -0500, Omelet >
wrote:

> In article <ba2Zn.132205$tH4.59109@hurricane>,
> ChattyCathy > wrote:
>
> > Most sets of 'grilling tools' sold here
> > include those little corn on the cob holder thingies with handles and
> > couple spikes on them so that one can skewer the cob on either end before
> > munching the kernels off the cob while still hot(ish). I've never bothered
> > to use our set; I have what my family calls 'cast iron' fingers <g>.
>
> I never use those little skewer handles either.
> If my corn is too hot to hold, it's too hot to eat.
> And since I eat it plain (no butter, salt, mayo, nuthin'!), It's tidy.
> ;-)

I love corn stabbers and always use them. Heat isn't the issue,
butter is.

--
Forget the health food. I need all the preservatives I can get.

On Thu, 08 Jul 2010 20:00:41 +0900, Orpheus99 >
wrote:

> Do you eat it side-to-side like a typewriter or around the cob? Do you
> 'clean' the cob or are there still sporadic kernels left behind?

That's a good survey question!

I eat mine from left to right and no kernel (or partial kernel) is
left behind. I have good teeth that are very close together, so it's
easy to clean the cob.

--
Forget the health food. I need all the preservatives I can get.

On 7/7/2010 4:54 PM, Becca wrote:
> On 7/7/2010 2:18 PM, George Leppla wrote:
>> My grandma did that. She couldn't eat corn on the cob because of her
>> bad dentures.
>>
>> George L
>
> My mother and my grandmother would cut the corn off the cob and fry it.
> That always disappointed me because I liked corn on the cob. My mom only
> did that about once a year so I couldn't complain.

Well, we did that with leftover cornonthecob. If there was
any. Then we would fry it up with butter and sugar and make
a sort of candied corn. I used to love that stuff.
But I can't imagine someone cooking it on the cob only to
cut it off and fry it. That's just insane. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

> I love corn stabbers and always use them. *Heat isn't the issue,
> butter is.
>
> --
> Forget the health food. I need all the preservatives I can get.

Me, too. It just makes eating tidier. ;-)

N.

On 7/7/2010 7:55 PM, sf wrote:
> Thanks, maybe I'll give that a try. My GF and I have decided to try
> making pickles even though between our two families one jar will last
> more than a year. I have a small watermelon whose nickname is pickles
> and GF says cucumber pickles can be dead easy. Do you have any *easy*
> recipes for cucumber pickles? I'm thinking maybe Bread and Butter
> pickles are the easiest. What do you think?
>

This is the only recipe for Bread & Butter pickles that I have

Bread and Butter Pickles

6 Pickling Cucumbers, wash
1 Cup White Vinegar
1 Cup Sugar
2 Cups Water
2 Tbsp Pickling Spice
1 tsp Ground Turmeric
2 Cloves Garlic, peeled
1 Red Chili, halved (Optional)

Slice the cucumber into 1/4-inch thick rounds and place in a prepared
jar together with the chili, if using.

In a large pot over moderate heat, add vinegar, sugar, water, pickling
spice, turmeric and garlic. Bring the mixture to a boil and carefully
pour into the jar of cucumbers. Seal the lid and allow cooling to a room
temperature. Refrigerate overnight and can be serve the next day.

Becca

On 7/8/2010 12:45 PM, blake murphy wrote:
> On Wed, 07 Jul 2010 17:31:25 -0500, Becca wrote:
>
>
>> ObFood:
>>
>> Jo's Dilled Pickled Beans
>> Makes 4 pts.
>>
>> 2 lbs. fresh whole green beans
>> 4 cloves garlic
>> 4 sprigs fresh dill
>> 1 tsp. red pepper
>> 4 slices jalapeno pepper per jar, optional
>> 2 Tbsps. coarse pickling salt
>> 4 cups water
>> 4 cups white vinegar
>>
>> Trim green beans to fit 4 pint jars and pack standing up. Add 1 clove
>> garlic, 1 sprig dill, ¼ tsp. red pepper and 4 slices jalapeno (if using)
>> to each jar. Heat salt, water, and vinegar to boiling point in a large
>> saucepan. Pour over beans and seal jars. Let sit 2 weeks or longer
>> before serving.
>>
>> Recipe from Jo Pool.
>>
> so these turn out nice, becca? i want to try my hand at some kind of
> refrigerator pickled green bean.
>
> your pal,
> blake
>

It has been a long time since I made these, but they are good. The
green beans stay nice and crisp.

Becca

On Thu, 08 Jul 2010 15:08:46 -0500, Becca > wrote:

> This is the only recipe for Bread & Butter pickles that I have
>
> Bread and Butter Pickles
>
> 6 Pickling Cucumbers, wash
> 1 Cup White Vinegar
> 1 Cup Sugar
> 2 Cups Water
> 2 Tbsp Pickling Spice
> 1 tsp Ground Turmeric
> 2 Cloves Garlic, peeled
> 1 Red Chili, halved (Optional)
>
> Slice the cucumber into 1/4-inch thick rounds and place in a prepared
> jar together with the chili, if using.
>
> In a large pot over moderate heat, add vinegar, sugar, water, pickling
> spice, turmeric and garlic. Bring the mixture to a boil and carefully
> pour into the jar of cucumbers. Seal the lid and allow cooling to a room
> temperature. Refrigerate overnight and can be serve the next day.

Thanks! Have you ever made this recipe? What does Turmeric do? I
don't want yellow pickles.

--
Forget the health food. I need all the preservatives I can get.

sf > wrote in news:dqgc3696mkqghjgnsvha7t0rience7gred@
4ax.com:

> On Thu, 08 Jul 2010 15:08:46 -0500, Becca > wrote:
>
>> This is the only recipe for Bread & Butter pickles that I have
>>
>> Bread and Butter Pickles
>>
>> 6 Pickling Cucumbers, wash
>> 1 Cup White Vinegar
>> 1 Cup Sugar
>> 2 Cups Water
>> 2 Tbsp Pickling Spice
>> 1 tsp Ground Turmeric
>> 2 Cloves Garlic, peeled
>> 1 Red Chili, halved (Optional)
>>
>> Slice the cucumber into 1/4-inch thick rounds and place in a prepared
>> jar together with the chili, if using.
>>
>> In a large pot over moderate heat, add vinegar, sugar, water, pickling
>> spice, turmeric and garlic. Bring the mixture to a boil and carefully
>> pour into the jar of cucumbers. Seal the lid and allow cooling to a
room
>> temperature. Refrigerate overnight and can be serve the next day.
>
> Thanks! Have you ever made this recipe? What does Turmeric do?



It turns things yellow.


> I
> don't want yellow pickles.
>


Then don't put it in. Simple.


--
Peter Lucas
Brisbane
Australia


"Religion - all religion - is false. It's the grand delusion of the weak-
willed. the fearful, the sheep of the world, who haven't the strength to
lead but want only to be led."

Stepan Spalko, "The Bourne Legacy"

On 7/8/2010 4:30 PM, sf wrote:
> On Thu, 08 Jul 2010 15:08:46 -0500, > wrote:
>
>
>> This is the only recipe for Bread& Butter pickles that I have
>>
>> Bread and Butter Pickles
>>
>> 6 Pickling Cucumbers, wash
>> 1 Cup White Vinegar
>> 1 Cup Sugar
>> 2 Cups Water
>> 2 Tbsp Pickling Spice
>> 1 tsp Ground Turmeric
>> 2 Cloves Garlic, peeled
>> 1 Red Chili, halved (Optional)
>>
>> Slice the cucumber into 1/4-inch thick rounds and place in a prepared
>> jar together with the chili, if using.
>>
>> In a large pot over moderate heat, add vinegar, sugar, water, pickling
>> spice, turmeric and garlic. Bring the mixture to a boil and carefully
>> pour into the jar of cucumbers. Seal the lid and allow cooling to a room
>> temperature. Refrigerate overnight and can be serve the next day.
>>
> Thanks! Have you ever made this recipe? What does Turmeric do? I
> don't want yellow pickles.
>

The pickles will not turn yellow. :-) The spices will give the pickles
a flavor. It might turn your measuring spoon or your bowl yellow, but
it will wash off. I hope.

Becca

On Thu, 08 Jul 2010 11:23:16 -0700, sf wrote:

> On Thu, 08 Jul 2010 05:47:11 -0500, Omelet > wrote:
>
>> In article <ba2Zn.132205$tH4.59109@hurricane>,
>> ChattyCathy > wrote:
>>
>> > Most sets of 'grilling tools' sold here include those little corn on
>> > the cob holder thingies with handles and couple spikes on them so
>> > that one can skewer the cob on either end before munching the kernels
>> > off the cob while still hot(ish). I've never bothered to use our set;
>> > I have what my family calls 'cast iron' fingers <g>.
>>
>> I never use those little skewer handles either. If my corn is too hot
>> to hold, it's too hot to eat. And since I eat it plain (no butter,
>> salt, mayo, nuthin'!), It's tidy. ;-)
>
> I love corn stabbers and always use them. Heat isn't the issue, butter
> is.

For the life of me, I can't figure out what using those 'corn stabbers'
has to do with less messy eating of buttered corn - even if you use them
you still have to bring them (and the corn) up to your teeth to munch the
kernels - and that still doesn't stop drips of butter all over your
blouse/shirt. So what am I missing here?

--
Cheers
Chatty Cathy

On Thu, 08 Jul 2010 17:08:58 -0500, Becca > wrote:

> The pickles will not turn yellow. :-) The spices will give the pickles
> a flavor. It might turn your measuring spoon or your bowl yellow, but
> it will wash off. I hope.

Well, it's at the top of my short pickle list. #2 on the list is the
dilly beans. I made dilled green beans once but never used them. Do
they belong in a salade nicoise? I want to try making the recipe by
Wolfgang Puck. I've had nicoise salad made with grilled ahi and think
it's divine.

Grilled Ahi Tuna Nicoise Salad
http://www.foodnetwork.com/recipes/w...ipe/index.html


--
Forget the health food. I need all the preservatives I can get.

On Fri, 09 Jul 2010 00:54:47 +0200, ChattyCathy
> wrote:

> For the life of me, I can't figure out what using those 'corn stabbers'
> has to do with less messy eating of buttered corn - even if you use them
> you still have to bring them (and the corn) up to your teeth to munch the
> kernels - and that still doesn't stop drips of butter all over your
> blouse/shirt. So what am I missing here?

I like them because for starters you don't have to grab the corn with
your hands or use your fingers in the same position as the stabbers.
In any case butter doesn't drip on me and I consider myself to be a
messy eater. However, I don't like getting the butter on my hands,
namely my fingers and that's why I use the stabbers. Now that I think
about it, I'd use stabbers even if there wasn't any butter on the
corn, because AFAIC they make the corn cob easier to handle.


--
Forget the health food. I need all the preservatives I can get.