On 2017-07-24 11:24 PM, Cheryl wrote:

> To me it's a summer thing. Love it. I really only eat corn fresh from
> the cob - not really into frozen unless I need it in a recipe. So from
> the time it's available until mid/late summer I eat it a lot.

I find corn a little rough on the system, but I really enjoy eating
freshly picked grilled corn on the cob. I limit myself to one every 3-4
days early in the season. When it starts to get more yellow I don't
bother with it.

On 2017-07-25 9:42 AM, Wayne Boatwright wrote:
> On Tue 25 Jul 2017 06:18:12a, Dave Smith told us...

>> I find corn a little rough on the system, but I really enjoy
>> eating freshly picked grilled corn on the cob. I limit myself to
>> one every 3-4 days early in the season. When it starts to get more
>> yellow I don't bother with it.
>>
>
> For me, the more yellow the better.

Different strokes for different folks. When it turns yellow it gets
coarse and sticks in the teeth. I always grill it so I don't want to
open the husks to select. I do a touch test and feel for the undeveloped
kernels at the tip. That tells me it is a nice young cob and still nice
and light.

Julie Bove wrote:
>Cheryl wrote:
>
>> That's a BLOT. I have a craving for that now that I'm reading this
>> but dinner tonight is just corn on the cob.
>
>My favorite sandwich was one from Sambos. Was grilled with cheese, onion,
>tomato and peppers. I've tried to make it at home but wind up having to eat
>it with a fork. I just can't keep the fillings in like that did.

You need this:
http://toastite.biz/

Cheryl wrote:
>Julie Bove wrote:
>>
>> I can not eat from the cob. Sticks in my teeth. Same with the peel from
>> whole apples.
>
>To me it's a summer thing. Love it. I really only eat corn fresh from
>the cob - not really into frozen unless I need it in a recipe. So from
>the time it's available until mid/late summer I eat it a lot.

I like corn several ways, in season grilled or nuked in husks... I
don't care for boiled corn on the cob, loses half it's flavor to the
water, besides why waste a large pot of boiling water. Out of season
I like frozen niblets, canned niblets, and as a special treat I enjoy
canned creamed corn eaten right from the can.

Some years I grow corn and am growing corn now, I watch it carefully
to harvest when young, then I eat it raw, sweet and creamy, warm from
the sun. I don't like corn stuck between my teeth either but dental
floss is cheap and I always carry some with me... there are all sorts
of very portable devices to clean between teeth, go to
http://www.gumbrand.com/

On Mon, 24 Jul 2017 23:07:36 -0700, "Cheri" >
wrote:

>"Cheryl" > wrote in message
>news:59769115$0$33763$c3e8da3
>
>> That's a BLOT. I have a craving for that now that I'm reading this
>> but dinner tonight is just corn on the cob.
>
>I was hungry for Lime Jell-O (for what reason I don't know)so I made some
>Sugar-Free Lime Jell-O, added some softened cream cheese and lots of chopped
>walnuts. It ended up being my whole dinner with lots left over. DH went out
>for a beer and a sandwich with an old friend, so it was just me, and I did
>enjoy it very much.

I'm a big fan of JELL-O too, I prepare some often. I use the sugar
free one and my favorite flavors are lime, orange, and lemon... I
don't care much for the red ones. I like my jello plain but sometimes
I prepare it with diet Sprite instead of water.

On 2017-07-25 2:23 PM, Wayne Boatwright wrote:
> On Tue 25 Jul 2017 06:52:27a, Dave Smith told us...
>
>> On 2017-07-25 9:42 AM, Wayne Boatwright wrote:
>>> On Tue 25 Jul 2017 06:18:12a, Dave Smith told us...
>>
>>>> I find corn a little rough on the system, but I really enjoy
>>>> eating freshly picked grilled corn on the cob. I limit myself to
>>>> one every 3-4 days early in the season. When it starts to get
>>>> more yellow I don't bother with it.
>>>>
>>>
>>> For me, the more yellow the better.
>>
>> Different strokes for different folks. When it turns yellow it
>> gets coarse and sticks in the teeth. I always grill it so I don't
>> want to open the husks to select. I do a touch test and feel for
>> the undeveloped kernels at the tip. That tells me it is a nice
>> young cob and still nice and light.
>>
>
> Yep, different strokes. I prefer yellow field corn and will not even
> buy sweetcorn. I don't like any corn grilled.
>

Not even in the husk? Since I discovered grilling it in the husk it has
been the only way I eat it. None of that boiled stuff for me. And
thanks to whoever it was here who introduced me to lime juice and chili
powder on corn instead of butter.

On 7/25/2017 3:21 PM, Wayne Boatwright wrote:
> I like lime juice and chili in/on a lot things but would not care for
> it on a cob of corn. Different strokes. :-)
>

You prefer corn on the cock..pillow biter. LOL

> wrote in message
...
> On Mon, 24 Jul 2017 23:07:36 -0700, "Cheri" >
> wrote:
>
>>"Cheryl" > wrote in message
>>news:59769115$0$33763$c3e8da3
>>
>>> That's a BLOT. I have a craving for that now that I'm reading this
>>> but dinner tonight is just corn on the cob.
>>
>>I was hungry for Lime Jell-O (for what reason I don't know)so I made some
>>Sugar-Free Lime Jell-O, added some softened cream cheese and lots of
>>chopped
>>walnuts. It ended up being my whole dinner with lots left over. DH went
>>out
>>for a beer and a sandwich with an old friend, so it was just me, and I did
>>enjoy it very much.
>
> I'm a big fan of JELL-O too, I prepare some often. I use the sugar
> free one and my favorite flavors are lime, orange, and lemon... I
> don't care much for the red ones. I like my jello plain but sometimes
> I prepare it with diet Sprite instead of water.


Yes, it's a good dessert IMO, but I don't care as much for plain Jell-O, I
like the idea of Diet Sprite sometimes.
The only kind I don't care that much for is that blue stuff, can't think of
the name right now, and don't know if they still make it or not.

Cheri

"Wayne Boatwright" > wrote in message
9.45...
> On Tue 25 Jul 2017 12:38:02p, Cheri told us...
>
>> > wrote in message
>> ...
>>> On Mon, 24 Jul 2017 23:07:36 -0700, "Cheri" >
>>> wrote:
>>>
>>>>"Cheryl" > wrote in message
>>>>news:59769115$0$33763$c3e8da3
>>>>
>>>>> That's a BLOT. I have a craving for that now that I'm
>>>>> reading this but dinner tonight is just corn on the cob.
>>>>
>>>>I was hungry for Lime Jell-O (for what reason I don't know)so I
>>>>made some Sugar-Free Lime Jell-O, added some softened cream
>>>>cheese and lots of chopped walnuts. It ended up being my whole
>>>>dinner with lots left over. DH went out for a beer and a
>>>>sandwich with an old friend, so it was just me, and I did enjoy
>>>>it very much.
>>>
>>> I'm a big fan of JELL-O too, I prepare some often. I use the
>>> sugar free one and my favorite flavors are lime, orange, and
>>> lemon... I don't care much for the red ones. I like my jello
>>> plain but sometimes I prepare it with diet Sprite instead of
>>> water.
>>
>>
>> Yes, it's a good dessert IMO, but I don't care as much for plain
>> Jell-O, I like the idea of Diet Sprite sometimes.
>> The only kind I don't care that much for is that blue stuff, can't
>> think of the name right now, and don't know if they still make it
>> or not.
>>
>> Cheri
>>
>>
>
> It looks like Windex! :-)

True, and tastes about the same IMO.

Cheri

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> My favorite sandwich was one from Sambos. Was grilled with cheese, onion,
>> tomato and peppers. I've tried to make it at home but wind up having to
>> eat
>> it with a fork. I just can't keep the fillings in like that did.
>
> If on a thick roll or bun, one way to fix that is to slice
> lengthwise and dig out some of the inner bread. Create a trough
> that will keep all the filling in the bun. I've bought large
> sandwiches like that in the past and I often do it when making a
> large on using french or italian bread.
>
> Or - you can use a few toothpicks and eat up to them. That will
> hold things in while you eat half.

It was sliced sourdough.

On Tue, 25 Jul 2017 19:21:45 GMT, Wayne Boatwright
> wrote:

>On Tue 25 Jul 2017 11:42:29a, Dave Smith told us...
>
>> On 2017-07-25 2:23 PM, Wayne Boatwright wrote:
>>> On Tue 25 Jul 2017 06:52:27a, Dave Smith told us...
>>>
>>>> On 2017-07-25 9:42 AM, Wayne Boatwright wrote:
>>>>> On Tue 25 Jul 2017 06:18:12a, Dave Smith told us...
>>>>
>>>>>> I find corn a little rough on the system, but I really enjoy
>>>>>> eating freshly picked grilled corn on the cob. I limit myself
>>>>>> to one every 3-4 days early in the season. When it starts to
>>>>>> get more yellow I don't bother with it.
>>>>>>
>>>>>
>>>>> For me, the more yellow the better.
>>>>
>>>> Different strokes for different folks. When it turns yellow it
>>>> gets coarse and sticks in the teeth. I always grill it so I
>>>> don't want to open the husks to select. I do a touch test and
>>>> feel for the undeveloped kernels at the tip. That tells me it is
>>>> a nice young cob and still nice and light.
>>>>
>>>
>>> Yep, different strokes. I prefer yellow field corn and will not
>>> even buy sweetcorn. I don't like any corn grilled.
>>>
>>
>> Not even in the husk? Since I discovered grilling it in the husk
>> it has been the only way I eat it. None of that boiled stuff for
>> me. And thanks to whoever it was here who introduced me to lime
>> juice and chili powder on corn instead of butter.
>>
>
>I've never tried grilling it in the husk. I'd have to strip a bit
>down the end to make sure I was getting the corn that was advertised,
>as that is often a problem here.
>
>I like lime juice and chili in/on a lot things but would not care for
>it on a cob of corn. Butter, salt, and pepper is all I would ever
>use. Hoaving said that, if I roasted the corn, then sliced all the
>kernels off and mixed lime, chili, salt, and butter into the bowl of
>corn kernels, I'd probably like that. I'm just odd that way. As was
>said in a different earlier... Different strokes. :-)

I mix chili flakes, lime juice, and lime zest with butter for my corn
on the cob. We don't grill our corn - we just steam it for a couple of
minutes. And it has to be nice young sweet corn. We don't like the
yellow starchy stuff.

Doris

On Wed, 26 Jul 2017 02:43:36 GMT, Wayne Boatwright
> wrote:

>On Tue 25 Jul 2017 07:00:40p, Doris Night told us...
>
>> On Tue, 25 Jul 2017 19:21:45 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Tue 25 Jul 2017 11:42:29a, Dave Smith told us...
>>>
>>>> On 2017-07-25 2:23 PM, Wayne Boatwright wrote:
>>>>> On Tue 25 Jul 2017 06:52:27a, Dave Smith told us...
>>>>>
>>>>>> On 2017-07-25 9:42 AM, Wayne Boatwright wrote:
>>>>>>> On Tue 25 Jul 2017 06:18:12a, Dave Smith told us...
>>>>>>
>>>>>>>> I find corn a little rough on the system, but I really enjoy
>>>>>>>> eating freshly picked grilled corn on the cob. I limit
>>>>>>>> myself to one every 3-4 days early in the season. When it
>>>>>>>> starts to get more yellow I don't bother with it.
>>>>>>>>
>>>>>>>
>>>>>>> For me, the more yellow the better.
>>>>>>
>>>>>> Different strokes for different folks. When it turns yellow it
>>>>>> gets coarse and sticks in the teeth. I always grill it so I
>>>>>> don't want to open the husks to select. I do a touch test and
>>>>>> feel for the undeveloped kernels at the tip. That tells me it
>>>>>> is a nice young cob and still nice and light.
>>>>>>
>>>>>
>>>>> Yep, different strokes. I prefer yellow field corn and will
>>>>> not even buy sweetcorn. I don't like any corn grilled.
>>>>>
>>>>
>>>> Not even in the husk? Since I discovered grilling it in the
>>>> husk it has been the only way I eat it. None of that boiled
>>>> stuff for me. And thanks to whoever it was here who introduced
>>>> me to lime juice and chili powder on corn instead of butter.
>>>>
>>>
>>>I've never tried grilling it in the husk. I'd have to strip a bit
>>>down the end to make sure I was getting the corn that was
>>>advertised, as that is often a problem here.
>>>
>>>I like lime juice and chili in/on a lot things but would not care
>>>for it on a cob of corn. Butter, salt, and pepper is all I would
>>>ever use. Hoaving said that, if I roasted the corn, then sliced
>>>all the kernels off and mixed lime, chili, salt, and butter into
>>>the bowl of corn kernels, I'd probably like that. I'm just odd
>>>that way. As was said in a different earlier... Different
>>>strokes. :-)
>>
>> I mix chili flakes, lime juice, and lime zest with butter for my
>> corn on the cob. We don't grill our corn - we just steam it for a
>> couple of minutes. And it has to be nice young sweet corn. We
>> don't like the yellow starchy stuff.
>>
>> Doris
>>
>
>The mixture sounds good, but I still think I'd like it better with
>corn that was cut fresh from the cob rather than on the cob, perhaps
>because I have trouble eating corn on the cob in the first place. :-)
>
>Sweetcorn seems to be the de facto preference today, but at one time
>many years agok it practically didnt exist. I still prefer the
>yellow field corn for myself.

How do you get yellow field corn -- steal it roadside? I've never
seen any for sale. yellow Bantam, an old corn on the cob variety is
the standard yellow sweet corn from the early 1900s. Yellow Bantam is
what we all ate when we were growing up. Big cobs, big kernels that
can get tough. I have done the stealing roadside and have a chipped
tooth to prove it (corn demons revenge) I really prefer the
current triple sweet varieties that do not immediately turn to starch
when ripe or picked. I can picked a dozen or so ears and store them
in the fridge and they do not get starchy. I know there are people
here that prefer the starchy corn but I don't. We just heat our corn
enough to get it hot and eat it that way -- no butter or anything
else.
Janet US

wrote:
>
> I like corn several ways, in season grilled or nuked in husks... I
> don't care for boiled corn on the cob, loses half it's flavor to the
> water,

I prefer the sweet corn, cut off the cob and nuke only long
enough to make it hot but not cooked. Add butter and S&P and it's
a winner every time.

One cob's worth of corn makes a very generous pile of corn on
your plate.

On 7/25/2017 10:00 PM, Doris Night wrote:

> I mix chili flakes, lime juice, and lime zest with butter for my corn
> on the cob. We don't grill our corn - we just steam it for a couple of
> minutes. And it has to be nice young sweet corn. We don't like the
> yellow starchy stuff.

Steamed, yes, that's how I do it. I don't really like grilled corn as it
seems to make it chewy. Else I'm not doing it right.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 7/25/2017 3:42 PM, Wayne Boatwright wrote:
> On Tue 25 Jul 2017 12:38:02p, Cheri told us...
>
>> > wrote in message
>> ...
>>> On Mon, 24 Jul 2017 23:07:36 -0700, "Cheri" >
>>> wrote:
>>>
>>>> "Cheryl" > wrote in message
>>>> news:59769115$0$33763$c3e8da3
>>>>
>>>>> That's a BLOT. I have a craving for that now that I'm
>>>>> reading this but dinner tonight is just corn on the cob.
>>>>
>>>> I was hungry for Lime Jell-O (for what reason I don't know)so I
>>>> made some Sugar-Free Lime Jell-O, added some softened cream
>>>> cheese and lots of chopped walnuts. It ended up being my whole
>>>> dinner with lots left over. DH went out for a beer and a
>>>> sandwich with an old friend, so it was just me, and I did enjoy
>>>> it very much.
>>>
>>> I'm a big fan of JELL-O too, I prepare some often. I use the
>>> sugar free one and my favorite flavors are lime, orange, and
>>> lemon... I don't care much for the red ones. I like my jello
>>> plain but sometimes I prepare it with diet Sprite instead of
>>> water.
>>
>>
>> Yes, it's a good dessert IMO, but I don't care as much for plain
>> Jell-O, I like the idea of Diet Sprite sometimes.
>> The only kind I don't care that much for is that blue stuff, can't
>> think of the name right now, and don't know if they still make it
>> or not.
>>
>> Cheri
>>
>>
>
> It looks like Windex! :-)
>
And with cherry or strawberry, and something colorless you can make red
white and blue jello shooters for American holidays. LOL nothing like
a good stiff shooter to celebrate an American holiday. hee

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2017-07-26 5:36 PM, Cheryl wrote:
> On 7/25/2017 10:00 PM, Doris Night wrote:
>
>> I mix chili flakes, lime juice, and lime zest with butter for my corn
>> on the cob. We don't grill our corn - we just steam it for a couple of
>> minutes. And it has to be nice young sweet corn. We don't like the
>> yellow starchy stuff.
>
> Steamed, yes, that's how I do it. I don't really like grilled corn as it
> seems to make it chewy. Else I'm not doing it right.
>


Really? I try to pick light coloured corn and grill in in the hsuk after
soaking. I find it to be very tender and juicy.

On Wed, 26 Jul 2017 18:22:20 -0400, Dave Smith
> wrote:

>On 2017-07-26 5:36 PM, Cheryl wrote:
>> On 7/25/2017 10:00 PM, Doris Night wrote:
>>
>>> I mix chili flakes, lime juice, and lime zest with butter for my corn
>>> on the cob. We don't grill our corn - we just steam it for a couple of
>>> minutes. And it has to be nice young sweet corn. We don't like the
>>> yellow starchy stuff.
>>
>> Steamed, yes, that's how I do it. I don't really like grilled corn as it
>> seems to make it chewy. Else I'm not doing it right.
>>
>
>
>Really? I try to pick light coloured corn and grill in in the hsuk after
>soaking. I find it to be very tender and juicy.

We bought some corn today and it was peaches and cream. The sweet
white corn won't be ready for a couple of weeks.

Doris

On
> > A BLT is the most normal thing I've ever read that you cooked and ate.
>
> What? Chicken fried steak is not normal? Or chili? Or taco salad, tacos,
> tostadas, enchiladas, ravioli, lasagna, meatloaf, stuffed peppers... The
> list goes on and on.
>
> Hang on to your hat Steve but tomorrow is going to be chicken and noodles!
> Ooh! Exotic. Will also have peas, carrots and onions in it.

OOOHHHH stuffed peppers ! havent made them in a long time! Thanks for mentioning them, I will make them this week!!!.