"l, not -l" > wrote in message
...
>
> On 8-Jul-2010, sf > wrote:
>
>> 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.
>
> While in the Army, serving in Vietnam, we had a rule - no man left
> behind -
> unless he was an officer. The concensus was, you always left a Colonel
> behind 8-)

So, was that the errr concesus......

--
--
https://www.shop.helpforheroes.org.uk/

On Jul 8, 3:54*pm, ChattyCathy > wrote:
> 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?
>

Maybe you use too much butter?

I use the corn holders so that I don't burn my fingers or get butter
on my fingers. I have no problem with dripping butter.

On Fri, 09 Jul 2010 02:32:33 -0700, wrote:

> On Jul 8, 3:54*pm, ChattyCathy > wrote:
>> On Thu, 08 Jul 2010 11:23:16 -0700, sf wrote:
>>
>> > 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?
>>
>
> Maybe you use too much butter?
>
> I use the corn holders so that I don't burn my fingers or get butter
> on my fingers. I have no problem with dripping butter.

Heh. Since when is there such a thing as "too much butter"?
--
Cheers
Chatty Cathy

"Michel Boucher" > wrote in message
...
> "biig" > wrote in
> :
>
>> We have some of the best corn anywhere, here in
>> the "Heart of the Golden Acres" as it's called. about 25 yrs
>> ago peaches and cream variety was introduced and there was no
>> looking back.
>
> I bought one type from an organic farmer south of Québec in
> Lotbinière. It was the best damn corn I ever ate...cultivar called
> D'Artagnan. Large grains and a cob about 50% larger than average,
> sweet yet meaty.
>
> http://www.brighthub.com/diy/lawn-ga...les/73540.aspx
>
> --
>
The farm stands don't say what variety they have. They are mostly
staffed by students. I'm looking forward to getting some this weekend and
will ask anyway. I haven't seen any all yellow corn for years.....Sharon in
SW Ontario Canada

On 7/9/2010 6:49 PM, ChattyCathy wrote:
> On Fri, 09 Jul 2010 02:32:33 -0700, wrote:
>
>> On Jul 8, 3:54 pm, > wrote:
>>> On Thu, 08 Jul 2010 11:23:16 -0700, sf wrote:
>>>
>>>> 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?
>>>
>>
>> Maybe you use too much butter?
>>
>> I use the corn holders so that I don't burn my fingers or get butter
>> on my fingers. I have no problem with dripping butter.
>
> Heh. Since when is there such a thing as "too much butter"?


How do you butter you corn? I use a 'stick' of butter, holding the end
still wrapped, and rub it back and forth slowly over the cob letting it
melt. As we usually grill our corn (or more often than not, burn it)
rather than steam or boil, the end of the stick does get a bit messy.
Just makes the morning toast taste that much better!!

--
Orpheus99

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

On 7/8/2010 5:54 PM, ChattyCathy wrote:
> On Thu, 08 Jul 2010 11:23:16 -0700, sf wrote:
>
>> On Thu, 08 Jul 2010 05:47:11 -0500, > wrote:
>>
>>> In article<ba2Zn.132205$tH4.59109@hurricane>,
>>> > 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?
>

Technique?

On Fri, 09 Jul 2010 21:36:00 +0900, Orpheus99 wrote:

>
> How do you butter you corn?

Liberally <g>


> I use a 'stick' of butter, holding the end
> still wrapped, and rub it back and forth slowly over the cob letting it
> melt. As we usually grill our corn (or more often than not, burn it)
> rather than steam or boil, the end of the stick does get a bit messy.
> Just makes the morning toast taste that much better!!


Butter in not generally sold in "sticks" over here; the butter I buy (even
some of the imported butter) comes in 250g or 500g "bricks", so I just
cut off what I need, when I need it. Nothing preventing me dividing it up
into nice uniformly sized "sticks" myself I suppose, but I've never
bothered.

--
Cheers
Chatty Cathy

"biig" > wrote in
:

> The farm stands don't say what variety they have. They are
> mostly staffed by students. I'm looking forward to getting
> some this weekend and will ask anyway. I haven't seen any all
> yellow corn for years.....Sharon in SW Ontario Canada

Back when Ontariarairio was young, the common yellow cultivar was
Golden Bantam. In the last twenty or so years, it was replaced
almost overnight by Peaches and Cream ("deux couleurs" in Québec)
and you really can't get anything else, except at farmer's markets,
if you are very very lucky. There are growers out there who do
have different cultivars, but they are hard to find.

In Québec, there is more of a tradition of agricultural
experimentation so a greater variety can be found, especially from
organic farmers.

--

"When a government starts to cancel dissent or avoid dissent
is frankly when it's rapidly losing its moral authority to
govern."

Stephen Harper, 18 April 2005

On Jul 8, 3:08*pm, Becca > wrote:
> 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

The B & Bs I used to make were from the Ball Blue Book of Canning, or
whatever it's called - the first thing was to slice the cucumbers, and
then layer them with crushed ice and salt to draw the moisture out -
don't have the recipe with me, though.

N.

On Jul 8, 3:08*pm, Becca > wrote:
> 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

Oh, and they also had mustard seed in them.

N.

On 7/8/2010 2:31 PM, sf wrote:
> On Thu, 08 Jul 2010 20:00:41 +0900, >
> 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.

I eat mine all the way around on one end (big end first)
then all the way around on the small end, then back to the
other end, alternating until I reach the middle.

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?

On 7/8/2010 3:44 PM, Nancy2 wrote:
>
>> 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.

Well, I use holders for both heat and to avoid mess. I like my
corn to be pretty hot when I start it eat it and no way I
can hold it with my bare hands. Plus I like lots of butter
on it and don't like to get my hands too messy.

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?

On 7/8/2010 6:54 PM, ChattyCathy wrote:
> On Thu, 08 Jul 2010 11:23:16 -0700, sf wrote:
>
>> On Thu, 08 Jul 2010 05:47:11 -0500, > wrote:
>>
>>> In article<ba2Zn.132205$tH4.59109@hurricane>,
>>> > 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?

Well, at least you don't get it all over your hands. That way you
can still pick up your glass of iced tea without worrying about it
slipping out of your hand and breaking and spilling tea everywhere. :-)

So why don't you just eat COTC in the nude? Or wear a bib? ;-)

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?

On 7/9/2010 5:49 AM, ChattyCathy wrote:
> On Fri, 09 Jul 2010 02:32:33 -0700, wrote:
>
>> On Jul 8, 3:54 pm, > wrote:
>>> On Thu, 08 Jul 2010 11:23:16 -0700, sf wrote:
>>>
>>>> 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?
>>>
>>
>> Maybe you use too much butter?
>>
>> I use the corn holders so that I don't burn my fingers or get butter
>> on my fingers. I have no problem with dripping butter.
>
> Heh. Since when is there such a thing as "too much butter"?

Right on!

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?

On Thu, 08 Jul 2010 11:31:58 -0700, sf wrote:

> 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!

And it would only require two answers i.e. MCINL1 and MCINL2
>
> 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.

--
Cheers
Chatty Cathy

On 7/9/2010 8:36 AM, Orpheus99 wrote:
> On 7/9/2010 6:49 PM, ChattyCathy wrote:
>> On Fri, 09 Jul 2010 02:32:33 -0700, wrote:
>>
>>> On Jul 8, 3:54 pm, > wrote:
>>>> On Thu, 08 Jul 2010 11:23:16 -0700, sf wrote:
>>>>
>>>>> 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?
>>>>
>>>
>>> Maybe you use too much butter?
>>>
>>> I use the corn holders so that I don't burn my fingers or get butter
>>> on my fingers. I have no problem with dripping butter.
>>
>> Heh. Since when is there such a thing as "too much butter"?
>
>
> How do you butter you corn? I use a 'stick' of butter, holding the end
> still wrapped, and rub it back and forth slowly over the cob letting it
> melt. As we usually grill our corn (or more often than not, burn it)
> rather than steam or boil, the end of the stick does get a bit messy.
> Just makes the morning toast taste that much better!!

Yep, that's the way I've always done it. I keep a special stick of
butter just for rolling the corn on. But towards the end I used the
butter on my bread, etc. No prob.

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?

On Fri, 09 Jul 2010 12:08:08 -0400, Kate Connally wrote:

> On 7/8/2010 6:54 PM, 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?
>
> Well, at least you don't get it all over your hands. That way you
> can still pick up your glass of iced tea without worrying about it
> slipping out of your hand and breaking and spilling tea everywhere. :-)

Iced tea? Hmmmm. Pull the other leg. ;-)

>
> So why don't you just eat COTC in the nude?

Because that would scare the wildlife away...

> Or wear a bib? ;-)

Don't own one. But I could get all "posh" and use a paper kitchen towel I
suppose <eg>

--
Cheers
Chatty Cathy

On Fri, 09 Jul 2010 12:02:52 -0400, Kate Connally
> wrote:

> I eat mine all the way around on one end (big end first)
> then all the way around on the small end, then back to the
> other end, alternating until I reach the middle.

<cough> That's.... ah... um.... "unique". You get points for
originality.

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

On Thu, 08 Jul 2010 15:11:17 -0500, Becca wrote:

> 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

i'll give it a whack soon, then.

your pal,
blake

On 7/9/2010 4:32 AM, wrote:
> Maybe you use too much butter?
>
> I use the corn holders so that I don't burn my fingers or get butter
> on my fingers. I have no problem with dripping butter.
>

IMO, you can't use too much butter. :-) I use corn pics for the same
reason you do.

Becca

On Fri, 09 Jul 2010 11:49:33 +0200 in rec.food.cooking, ChattyCathy
> wrote,
>Heh. Since when is there such a thing as "too much butter"?

The butter that you eat on the corn is "not too much".
The butter that lands on your shirt was "too much".
What good do you think butter on your shirt does?

David Harmon wrote:
> On Fri, 09 Jul 2010 11:49:33 +0200 in rec.food.cooking, ChattyCathy
> > wrote,
>> Heh. Since when is there such a thing as "too much butter"?
>
> The butter that you eat on the corn is "not too much".
> The butter that lands on your shirt was "too much".
> What good do you think butter on your shirt does?

It keeps the washing-powder manufacturers in business?

-j

In article > ,
Orpheus99 > wrote:

> How do you butter you corn? I use a 'stick' of butter, holding the end
> still wrapped, and rub it back and forth slowly over the cob letting it
> melt. As we usually grill our corn (or more often than not, burn it)
> rather than steam or boil, the end of the stick does get a bit messy.
> Just makes the morning toast taste that much better!!
>
> --
> Orpheus99

We butter it the same way. It's handy and neat. :-)
Some people butter corn with a buttered slab of bread, then throw the
bread away. I never did understand that kind of waste!
--
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 7/9/2010 12:37 PM, sf wrote:
> On Fri, 09 Jul 2010 12:02:52 -0400, Kate Connally
> > wrote:
>
>> I eat mine all the way around on one end (big end first)
>> then all the way around on the small end, then back to the
>> other end, alternating until I reach the middle.
>
> <cough> That's.... ah... um.... "unique". You get points for
> originality.

What? I'm the only one who does this? Hmmm? Who'd a thunk it.
What? Are the rest of yinz weird or sumthin? ;-)

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?

On 7/11/2010 12:12 PM, David Harmon wrote:
> On Fri, 09 Jul 2010 11:49:33 +0200 in rec.food.cooking, ChattyCathy
> > wrote,
>> Heh. Since when is there such a thing as "too much butter"?
>
> The butter that you eat on the corn is "not too much".
> The butter that lands on your shirt was "too much".
> What good do you think butter on your shirt does?

Well, after you're done with the cobs you can go in
the bathroom and secretly suck the butter off your
shirt.

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?

On 7/9/2010 12:09 PM, Andy wrote:
> Kate > wrote:
>
>> I eat mine all the way around on one end (big end first)
>> then all the way around on the small end, then back to the
>> other end, alternating until I reach the middle.
>
>
> OK, what have you done with our REAL Kate?
>
> Put her back right this instant!!!
>
> Andy
> Earthman

Speaking of which I just engage in this heinous practice
this weekend. Picked up a dozen ears (actually got 14)
at a roadside stand. Had COTC for dinner Sat and Sun
evenings. Used holders but still got butter on my fingers
and on my shirt and just about everywhere else. I rolled
the cobs on a stick of butter and then sprinkled them with
Penzey's ground ancho chile powder. Yum!

Kate
Space alien

--
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?

On Mon, 12 Jul 2010 13:25:25 -0400, Kate Connally
> wrote:

> On 7/9/2010 12:37 PM, sf wrote:
> > On Fri, 09 Jul 2010 12:02:52 -0400, Kate Connally
> > > wrote:
> >
> >> I eat mine all the way around on one end (big end first)
> >> then all the way around on the small end, then back to the
> >> other end, alternating until I reach the middle.
> >
> > <cough> That's.... ah... um.... "unique". You get points for
> > originality.
>
> What? I'm the only one who does this? Hmmm? Who'd a thunk it.
> What? Are the rest of yinz weird or sumthin? ;-)
>

Katie, the rest of us are not weird - you think outside the box. )


<pinching Kate on the cheek... the one on her face, that is>


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

On Mon, 12 Jul 2010 13:25:25 -0400, Kate Connally
> wrote:

>On 7/9/2010 12:37 PM, sf wrote:
>> On Fri, 09 Jul 2010 12:02:52 -0400, Kate Connally
>> > wrote:
>>
>>> I eat mine all the way around on one end (big end first)
>>> then all the way around on the small end, then back to the
>>> other end, alternating until I reach the middle.
>>
>> <cough> That's.... ah... um.... "unique". You get points for
>> originality.
>
>What? I'm the only one who does this? Hmmm? Who'd a thunk it.
>What? Are the rest of yinz weird or sumthin? ;-)
>
>Kate

All yoose gals have different sexual appetites.

On Jul 13, 1:00*pm, Janet Baraclough >
wrote:
> The message >
> from Mark Thorson > contains these words:
>
> > Many Europeans have a strong dislike for corn.
>
> * *Unless you count *polenta, which has been eaten for centuries in
> European countries. Or cornflakes.

When did Italians start making polenta with corn, anyway? Probably
not in the 15th Century, despite what googling for "history of
polenta"
turns up. (Maybe they meant the 1500s when they said the 15th
Century.) Still, that's a good 400 years.

Wikipedia suggests that they're still making polenta with a variety
of grains, although corn seems by far to be the most common thing
used.

Cindy Hamilton

"Arri London" > wrote in message ...
|
|
| Janet Baraclough wrote:
| >
| > The message >
| > from Kate Connally > contains these words:
| >
| > > It seems that way. 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.
| >
| > Maybe you're looking in US-google. Whole corn on the cob is known all
| > over Britain : I've eaten it in Australia and seen it
| > cooked and sold on the street in Europe and Africa.
| >
| > Janet
|
| The Hindi-speaking Indian community in London certainly eats it as a
| street food. Grilled over charcoal, rubbed with lime juice and sprinkled
| with powdered chiles and salt.

"Arri London" > wrote in message ...
|
|
| Janet Baraclough wrote:
| >
| > The message >
| > from Kate Connally > contains these words:
| >
| > > It seems that way. 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.
| >
| > Maybe you're looking in US-google. Whole corn on the cob is known all
| > over Britain : I've eaten it in Australia and seen it
| > cooked and sold on the street in Europe and Africa.
| >
| > Janet
|
| The Hindi-speaking Indian community in London certainly eats it as a
| street food. Grilled over charcoal, rubbed with lime juice and sprinkled
| with powdered chiles and salt.

Well that sounds wonderful, even though I've just finished dinner with
a great grilled salmon (not frankenfish) and small sweet potato and greens.
I'm totally full but could eat...oh...a pair of those ears of corn. Thanks for
the posting; gotta do this soon. And damn the blood glucose!

pavane

Janet Baraclough wrote:
>
> The message >
> from Kate Connally > contains these words:
>
> > It seems that way. 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.
>
> Maybe you're looking in US-google. Whole corn on the cob is known all
> over Britain : I've eaten it in Australia and seen it
> cooked and sold on the street in Europe and Africa.
>
> Janet

The Hindi-speaking Indian community in London certainly eats it as a
street food. Grilled over charcoal, rubbed with lime juice and sprinkled
with powdered chiles and salt.

pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> | Janet Baraclough wrote:
> | >
> | > The message >
> | > from Kate Connally > contains these words:
> | >
> | > > It seems that way. 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.
> | >
> | > Maybe you're looking in US-google. Whole corn on the cob is known all
> | > over Britain : I've eaten it in Australia and seen it
> | > cooked and sold on the street in Europe and Africa.
> | >
> | > Janet
> |
> | The Hindi-speaking Indian community in London certainly eats it as a
> | street food. Grilled over charcoal, rubbed with lime juice and sprinkled
> | with powdered chiles and salt.
>
> Well that sounds wonderful, even though I've just finished dinner with
> a great grilled salmon (not frankenfish) and small sweet potato and greens.
> I'm totally full but could eat...oh...a pair of those ears of corn. Thanks for
> the posting; gotta do this soon. And damn the blood glucose!
>
> pavane

Is corn-on-the-cob so bad for blood glucose?

You could also try it Mexican style: roasted, spread with mayonnaise,
grated Cotija cheese and sprinkled with chile (powdered). Use something
like good Parmesan or Pecorino if Cotija isn't available.

"Arri London" > wrote in message ...
|
|
| pavane wrote:
| >
| > "Arri London" > wrote in message ...
| > |
| > |
| > | Janet Baraclough wrote:
| > | >
| > | > The message >
| > | > from Kate Connally > contains these words:
| > | >
| > | > > It seems that way. 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.
| > | >
| > | > Maybe you're looking in US-google. Whole corn on the cob is known all
| > | > over Britain : I've eaten it in Australia and seen it
| > | > cooked and sold on the street in Europe and Africa.
| > | >
| > | > Janet
| > |
| > | The Hindi-speaking Indian community in London certainly eats it as a
| > | street food. Grilled over charcoal, rubbed with lime juice and sprinkled
| > | with powdered chiles and salt.
| >
| > Well that sounds wonderful, even though I've just finished dinner with
| > a great grilled salmon (not frankenfish) and small sweet potato and greens.
| > I'm totally full but could eat...oh...a pair of those ears of corn. Thanks for
| > the posting; gotta do this soon. And damn the blood glucose!
| >
| > pavane
|
| Is corn-on-the-cob so bad for blood glucose?

OMIGOD no it isn't. 18 - 20 grams of carb per ear. I can afford that
pretty easily if I am careful the rest of the day. Thank you immensely;
I had assumed it would be bad. Not so, I will try the grilled with lime rub
and chiles and salt first, then the Cotija which is obtainable locally.
Again, thank you for that injection of wisdom.

pavane

|
| You could also try it Mexican style: roasted, spread with mayonnaise,
| grated Cotija cheese and sprinkled with chile (powdered). Use something
| like good Parmesan or Pecorino if Cotija isn't available.

pavane wrote:
>
> "Arri London" > wrote in message ...
> |

<snip>

> |
> | Is corn-on-the-cob so bad for blood glucose?
>
> OMIGOD no it isn't. 18 - 20 grams of carb per ear. I can afford that
> pretty easily if I am careful the rest of the day. Thank you immensely;
> I had assumed it would be bad. Not so, I will try the grilled with lime rub
> and chiles and salt first, then the Cotija which is obtainable locally.
> Again, thank you for that injection of wisdom.
>
> pavane


YVW! Didn't think it would be that bad because of its high fibre
content. Assuming the starches are broken down more gradually than they
would be minus that fibre.

The Mexican style can often have a *lot* of mayo on the cob. Feel free
to use less
>

TYMNTY wrote:
> If you're looking for a good recipe i would recommend Brooke Peterson's
> site. She's a chef on food network called private chefs of beverly
> hills.
>
> this is the site:

oh, does she specialize in SPAM?

On Fri, 16 Jul 2010 04:45:02 +0000, TYMNTY
> wrote:

>
> If you're looking for a good recipe i would recommend Brooke Peterson's
> site. She's a chef on food network called private chefs of beverly
> hills.
>
> this is the site:
>
> 'Things Your Mother Never Taught You SATURDAYS'
> (http://thingsyourmothernevertaughtyou.com/saturdays/)

OIC. At first I thought you were the blog writer, now I see you're an
overzealous employee who doesn't know diddly about usenet; plus the
moderators at Foodbanter haven't caught on yet that you are spamming a
blog and trying to advertise a television show.

--

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