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

--
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 Tue, 06 Jul 2010 16:35:15 -0400, Kate Connally wrote:

No.

--
Cheers
Chatty Cathy

ChattyCathy wrote on Tue, 06 Jul 2010 22:49:28 +0200:

> No.

I'm not surprised given the role that maize plays in South African food.
In the last few years the breeders seemed to have produced white corn
that keeps its sweetness much longer than I remember from even 20 years
ago.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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
>
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.

Even when i was young and corn on th ecob was abundant i prefered the
canned corn me mum made up. And eatng it with a spoon.

As an adult i like to cut the corn off the ears, lightly blanch in
boiling salted water and finish in butter & garlic.

Variations include various oils, butter and hot chili peppers,
mushrooms, cheese sauces or cream sauces, vaeious herbs and spices,
wine, beer, stock are all nice for makeing a reduction sauce to serve
the corn in.

Sometimes just to please the elderly relative i blanch up a bit of fresh
corn kernals, aspergus tips, shallots, fresh peas, and toss them in a
white sauce and then add to a pot of macaroni pasta and stir all together.

I do much the same thing for my self but use rice rather than pasta and
like to get some shrimp or chicken in there with a more Asian like
sauce, sesame oil, soy sauce, sake.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Jul 6, 4:35*pm, 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
>
> --
> 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?
>

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.

In article >,
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.

You're not. New Zealanders do too, either boiled or barbecued.

Miche

--
Electricians do it in three phases

> wrote:

>On Jul 6, 4:35*pm, Kate Connally > wrote:
>> It seems that way. *I tried googling it this morning.
>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.

When I lived in Italy in the 60's this was still the predominant
opinion in southern Italy.

Corn has in the past associated with nutritional deficiencies,
because Europeans when they started eating it failed to
follow the native American procedure (nixtamalization) which
improved the amino acid profile. So there is some rational, going back,
for not eating corn. Entire areas of Spain, Italy, and the American
south had corn-related nutrition problems, and until the cause (protein
imbalance) was figured out, many people thought the stuff was toxic.

Corn is no longer associated with nutritional deficiencies, but
only because western peoples have otherwise improved their diet.

Steve

Kate Connally > wrote in news:i10425$esp$1
@usenet01.srv.cis.pitt.edu:

> It seems that way.


No.


> 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.
>


We may not put a *whole* ear on the plate, but we certainly have manageble
chunks.

And we either use the nifty little corn holder thingies, or our fingers.

If push comes to shove, we'll just cut the corn off the cob and scoop it
off the plate.

As for not "counting" because it's not a whole ear....... it's still corn,
and still on the cob.

http://s199.photobucket.com/albums/a...Corned%20beef/




--
Peter Lucas
Brisbane
Australia


Paratroopers dont die. We just go to Hell and regroup.

Kate Connally > wrote in news:i10425$esp$1
@usenet01.srv.cis.pitt.edu:

> It seems that way. I tried googling it this morning.

That only works if you think you're alone in the universe.

Corn on the cob is eaten with much gusto in Canada. I myself have
eaten corn on the cob my whole life (63 years) as have my family,
friends, neighbours and even visitors. And none of us live in the
USA.

--

"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

James Silverton wrote:
>
> ChattyCathy wrote on Tue, 06 Jul 2010 22:49:28 +0200:
>
> > No.
>
> I'm not surprised given the role that maize plays in South African food.
> In the last few years the breeders seemed to have produced white corn
> that keeps its sweetness much longer than I remember from even 20 years
> ago.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Silver Queen" is ever oh-so much better than it used to be (I think?)!
Although, I'm not sure it (the really sweet white COB) still goes by
that name any longer - just different & improved hybrids, I'd assume?.
Alas, I believe the Silver Queen season is over - at least down south it
is (IIRC).

Sky, a GRITS!

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

On 2010-07-06, Kate Connally > wrote:
> It seems that way.

Being as I live in USA, I couldn't say.

nb

Kate Connally > wrote:

> 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.

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.

Victor

On 2010-07-06, Sky > wrote:
> Alas, I believe the Silver Queen season is over - at least down south it
> is (IIRC).

In CA, it has a couple seasons, the first soon to begin.

nb

On 7/6/2010 4:33 PM, Sky wrote:
> James Silverton wrote:
>>
>> ChattyCathy wrote on Tue, 06 Jul 2010 22:49:28 +0200:
>>
>>> No.
>>
>> I'm not surprised given the role that maize plays in South African food.
>> In the last few years the breeders seemed to have produced white corn
>> that keeps its sweetness much longer than I remember from even 20 years
>> ago.
>>
>> --
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations: not.jim.silverton.at.verizon.not
>
> "Silver Queen" is ever oh-so much better than it used to be (I think?)!
> Although, I'm not sure it (the really sweet white COB) still goes by
> that name any longer - just different& improved hybrids, I'd assume?.
> Alas, I believe the Silver Queen season is over - at least down south it
> is (IIRC).

Along with Silver Queen (white) I think the most popular sweet corn
strain is Iochief (yellow). It grows pretty well almost anywhere.

Corn takes up so much room that the only time I grew it was when a few
neighbors got together and we plowed up an acre for nothing but sweet
corn. Growing it at home in the typical garden isn't a good use of space.

George L

On Jul 6, 1:35*pm, 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.

Walking near the beach in Kelantan, Malaysia, almost 20 years ago now,
we passed a young woman boiling corn (to order) in a huge iron pot for
sale to passers-by. We hadn't come thousands of miles to eat corn, so
I don't know what condiments she had for it.

On 7/6/2010 4:24 PM, Wayne Boatwright wrote:
> On Tue 06 Jul 2010 02:07:43p, James Silverton told us...
>
>> ChattyCathy wrote on Tue, 06 Jul 2010 22:49:28 +0200:
>>
>>> No.
>>
>> I'm not surprised given the role that maize plays in South African
>> food. In the last few years the breeders seemed to have produced
>> white corn that keeps its sweetness much longer than I remember
>> from even 20 years ago.
>>
>
> It's very unfortunate for me that my preference is for large kernel
> yellow field corn which is not particularly sweet by today's
> standards, but has a verys strong corn flavor. It is virtually
> impossible to find for sale in my area.

Ask around for yellow Trucker's Favorite Wayne, at the milk stage it is
delicious. Later on it can be dried for cattle fodder. We used to raise
several acres of it when I was a kid, ate as much as we could hold then
let it dry on the stalk and stored it in the corn crib for the cattle,
pigs, and chickens. I see the seed in catalogs occasionally so I know it
is still around. 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.
>

On 7/6/2010 4:52 PM, George Leppla wrote:
> On 7/6/2010 4:33 PM, Sky wrote:
>> James Silverton wrote:
>>>
>>> ChattyCathy wrote on Tue, 06 Jul 2010 22:49:28 +0200:
>>>
>>>> No.
>>>
>>> I'm not surprised given the role that maize plays in South African food.
>>> In the last few years the breeders seemed to have produced white corn
>>> that keeps its sweetness much longer than I remember from even 20 years
>>> ago.
>>>
>>> --
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>
>>> Email, with obvious alterations: not.jim.silverton.at.verizon.not
>>
>> "Silver Queen" is ever oh-so much better than it used to be (I think?)!
>> Although, I'm not sure it (the really sweet white COB) still goes by
>> that name any longer - just different& improved hybrids, I'd assume?.
>> Alas, I believe the Silver Queen season is over - at least down south it
>> is (IIRC).
>
> Along with Silver Queen (white) I think the most popular sweet corn
> strain is Iochief (yellow). It grows pretty well almost anywhere.
>
> Corn takes up so much room that the only time I grew it was when a few
> neighbors got together and we plowed up an acre for nothing but sweet
> corn. Growing it at home in the typical garden isn't a good use of space.
>
> George L

Kind of hard to grow behind an eight-foot cedar fence too. Corn is
wind-pollinated. Before we put up the board fence we could grow a couple
of rows of sweet corn if we lined it up for the prevailing wind to blow
down the rows.

George Shirley > wrote in
:

>> Corn takes up so much room that the only time I grew it was
>> when a few neighbors got together and we plowed up an acre
>> for nothing but sweet corn. Growing it at home in the typical
>> garden isn't a good use of space.
>>
>
> Kind of hard to grow behind an eight-foot cedar fence too.
> Corn is wind-pollinated. Before we put up the board fence we
> could grow a couple of rows of sweet corn if we lined it up
> for the prevailing wind to blow down the rows.

In Edmonton, we lived in the river valley and there was (and
probably still is) a photographer who had a showcase garden in
which he took wedding pictures. He bitterly objected to his
neighbours across the lane (members of our housing co-op) who chose
to (in a Dutch accent) "grow food in their backyard rather than
lovely flowers for all to enjoy". The corn particularly rankled,
but all he could do was bitch and find new camera angles. He did
not appreciate it when I suggested it forced him to be creative :-)

--

"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

Victor Sack wrote:
>
> Kate Connally > wrote:
>
> > 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.
>
> 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.
>
> Victor

Why "fortunate" about not getting a serving of 'corn on the cob'?
Unless you prefer your own made/cooked at home Definitely makes a
difference then, eh?!

Sky

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

In article >,
George Leppla > wrote:


> Corn takes up so much room that the only time I grew it was when a few
> neighbors got together and we plowed up an acre for nothing but sweet
> corn. Growing it at home in the typical garden isn't a good use of space.

Practically speaking, you are correct. However, if you have little
kids, it's great fun. And you can grow a worthwhile amount in a small
space. Be sure to follow the instructions, though. One long row might
seem like a good idea, so it won't shade other plants, but it won't
pollinate well.

--
Dan Abel
Petaluma, California USA

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'?
> Unless you prefer your own made/cooked at home Definitely makes a
> difference then, eh?!

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.

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.

--

"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

Sky wrote:
>Victor Sack wrote:
>> Kate Connally wrote:
>>
>> > 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.
>>
>> 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'?

'Cause it ain't corn likker.

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

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.

Keith



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

"PL" > wrote in message
5...
| ..........
| We may not put a *whole* ear on the plate, but we certainly have manageble
| chunks.
|
| And we either use the nifty little corn holder thingies, or our fingers.
|
| If push comes to shove, we'll just cut the corn off the cob and scoop it
| off the plate.
|
| As for not "counting" because it's not a whole ear....... it's still corn,
| and still on the cob.
| .......

I had a wonderful barbie with whole ears of corn in Canberra
back in the late 1960's. That's in Australia, Petey. Great hosts.

Canada has corn on the cob everywhere.

pavane

On 7/6/2010 7:05 PM, 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.

A couple of months ago in a Mexican town on the Texas border, I found
out that you can get roasted corn on the cob from street vendors.
Served with mayo and whatever spices you want (salt, pepper chili
powder, etc).

It was an unexpected treat... something different.

George L

Mark Thorson 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'?
>> Unless you prefer your own made/cooked at home Definitely makes a
>> difference then, eh?!
>
> 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.

<g> Not all Dutch are like that. Some of them will even eat corn on the
cob.

-j

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.

Wayne Boatwright wrote:
> On Tue 06 Jul 2010 06:00:47p, Mark Thorson told us...

>> What the heck is imitation popcorn? Real popcorn is
>> so cheap, it's hard to see how any imitation would
>> have a chance.

> I've seen bags of it in the supermarket but I have no idea what it's
> made from or how they make it. It looks somwhat like popped kernels
> of real popcorn, but not quite. Obviously, it's otally hullless.

Do you mean that Pirate's Booty? Bounty?

nancy

Nancy Young wrote:
>
> Wayne Boatwright wrote:
> > On Tue 06 Jul 2010 06:00:47p, Mark Thorson told us...
>
> >> What the heck is imitation popcorn? Real popcorn is
> >> so cheap, it's hard to see how any imitation would
> >> have a chance.
>
> > I've seen bags of it in the supermarket but I have no idea what it's
> > made from or how they make it. It looks somwhat like popped kernels
> > of real popcorn, but not quite. Obviously, it's otally hullless.
>
> Do you mean that Pirate's Booty? Bounty?

If that's what it is, I never eat it.
It sticks to my teeth. I hate that.

Mark Thorson wrote:
> Nancy Young wrote:
>>
>> Wayne Boatwright wrote:
>>> On Tue 06 Jul 2010 06:00:47p, Mark Thorson told us...
>>
>>>> What the heck is imitation popcorn? Real popcorn is
>>>> so cheap, it's hard to see how any imitation would
>>>> have a chance.
>>
>>> I've seen bags of it in the supermarket but I have no idea what it's
>>> made from or how they make it. It looks somwhat like popped kernels
>>> of real popcorn, but not quite. Obviously, it's otally hullless.
>>
>> Do you mean that Pirate's Booty? Bounty?
>
> If that's what it is, I never eat it.
> It sticks to my teeth. I hate that.

If we're talking about the same thing, I bought a bag at TJs just
to see what it was. It's similar to cheese puffs, if I had to describe
it.

nancy

Li'l Wayne blabbles:

> On Tue 06 Jul 2010 03:35:27p, George Shirley told us...
>
>
>
>
>
> > On 7/6/2010 4:24 PM, Wayne Boatwright wrote:
> >> On Tue 06 Jul 2010 02:07:43p, James Silverton told us...
>
> >>> * ChattyCathy *wrote *on Tue, 06 Jul 2010 22:49:28 +0200:
>
> >>>> No.
>
> >>> I'm not surprised given the role that maize plays in South
> >>> African food. In the last few years the breeders seemed to have
> >>> produced white corn that keeps its sweetness much longer than I
> >>> remember from even 20 years ago.
>
> >> It's very unfortunate for me that my preference is for large
> >> kernel yellow field corn which is not particularly sweet by
> >> today's standards, but has a verys strong corn flavor. *It is
> >> virtually impossible to find for sale in my area.
>
> > Ask around for yellow Trucker's Favorite Wayne, at the milk stage
> > it is delicious. Later on it can be dried for cattle fodder. We
> > used to raise several acres of it when I was a kid, ate as much as
> > we could hold then let it dry on the stalk and stored it in the
> > corn crib for the cattle, pigs, and chickens. I see the seed in
> > catalogs occasionally so I know it is still around. Like you, I
> > wouldn't give two cents for a bushel of white sweet corn, it just
> > ain't right.
>
> I'm going to begin checking with produce managers and also farm
> stands when I see them. *Since many things are grown year 'round here
> in AZ, there may be a paticular time of year when some of that corn
> is grown. *Thanks for the name. *I'm sure that's the same thing I
> grew up eating. *Even here in AZ I was able to find that type of
> yellow corn until about 4-5 years ago. *Then it just seemed to
> disappear.
>
> I love it as corn on the cob, but I also like to cut the raw kernels
> and scrape the cob for the "milk". *Then blanch it and put it up in
> quart freezer jars. *I make a cream style corn out of that when
> thawed.


<chortle>

--
Best
Greg

Nancy Young wrote:
>
> Mark Thorson wrote:
> > Nancy Young wrote:
> >>
> >> Wayne Boatwright wrote:
> >>> On Tue 06 Jul 2010 06:00:47p, Mark Thorson told us...
> >>
> >>>> What the heck is imitation popcorn? Real popcorn is
> >>>> so cheap, it's hard to see how any imitation would
> >>>> have a chance.
> >>
> >>> I've seen bags of it in the supermarket but I have no idea what it's
> >>> made from or how they make it. It looks somwhat like popped kernels
> >>> of real popcorn, but not quite. Obviously, it's otally hullless.
> >>
> >> Do you mean that Pirate's Booty? Bounty?
> >
> > If that's what it is, I never eat it.
> > It sticks to my teeth. I hate that.
>
> If we're talking about the same thing, I bought a bag at TJs just
> to see what it was. It's similar to cheese puffs, if I had to describe
> it.

Cheese puffs are made from corn, and they don't
stick too badly. If I recall correctly, Pirate's
Booty includes rice flour, and I've noticed anything
puffed with rice flour in it tends to stick.

Kate 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.

I know that Mexicans and Peruvians eat corn on the cob, but Peruvian corn is
a bit different than the corn we get in the USA. (It's not from Monsanto,
for one thing!)

Bob

On Tue, 6 Jul 2010 14:22:42 -0700 (PDT) in rec.food.cooking,
" > 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.

My grandfather, so the story goes, was in France at the end of
World War I. The US sent cornmeal and the starving French people
wouldn't eat it because they considered it horse food. My grandfather
wanted nothing more than to go home to Arkansas and get some cornbread.
Since then, it has been traditional in my family to look down on the
French and their food.

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

On Jul 6, 5:10*pm, George Leppla > wrote:
> On 7/6/2010 7:05 PM, 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.
>
> A couple of months ago in a Mexican town on the Texas border, I found
> out that you can get roasted corn on the cob from street vendors.
> Served with mayo and whatever spices you want (salt, pepper chili
> powder, etc).
>
> It was an unexpected treat... something different.

Elotes are indeed a popular street treat.

Dan Abel wrote:
>
> In article >,
> George Leppla > wrote:
>
> > Corn takes up so much room that the only time I grew it was when a few
> > neighbors got together and we plowed up an acre for nothing but sweet
> > corn. Growing it at home in the typical garden isn't a good use of space.
>
> Practically speaking, you are correct. However, if you have little
> kids, it's great fun. And you can grow a worthwhile amount in a small
> space. Be sure to follow the instructions, though. One long row might
> seem like a good idea, so it won't shade other plants, but it won't
> pollinate well.

Makes me wonder what folks did "BEFORE" they knew what "pollination"
was!

Sky

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

Sky > wrote:

>Dan Abel wrote:

>> And you can grow a worthwhile amount in a small
>> space. Be sure to follow the instructions, though. One long row might
>> seem like a good idea, so it won't shade other plants, but it won't
>> pollinate well.

>Makes me wonder what folks did "BEFORE" they knew what "pollination"
>was!

I think it was called "hunting-gathering".


Steve

Steve Pope wrote:
>
> Sky > wrote:
>
> >Makes me wonder what folks did "BEFORE" they knew what "pollination"
> >was!
>
> I think it was called "hunting-gathering".

Steve just won the lottery ??? <G> Just try to collect <VBG>!!! Oh yeah
- that's "gathering" ;D

Sky, who's ducking, again

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