I made French Dip sandwiches and home made creamed corn.

The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
over 2 pounds done sous vide.
It was a little tougher than I expected. I made the sandwiches on
heated bolillo rolls. The meat was dipped in hot beef consumme to
warm it. Small dishes of the hot consumme alongside for dipping.

The creamed corn didn't turn out as thick as I wished because I
didn't give it enough time and used the wrong pan.
I should have prepared the corn in a skillet so the flour, butter and
cream would have had a beter chance to thicken.
The corn was very tasty as the corn that I bought was very sweet. I
didn't add sugar as the old recipes say to do. It would have been too
sweet.

All in all a decent meal for not much work
Janet US

On Fri, 26 Mar 2021 23:38:43 -0600, US Janet >
wrote:

>
>I made French Dip sandwiches and home made creamed corn.

Sounds yummy, right off the bat.
>
>The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>over 2 pounds done sous vide.

My local one is selling paper thin slices of prime rib, I am looking
forward to using it in some Japanese and Korean dishes.

>It was a little tougher than I expected.

Damn shame and hard to predict.

> I made the sandwiches on
>heated bolillo rolls. The meat was dipped in hot beef consumme to
>warm it. Small dishes of the hot consumme alongside for dipping.

Home made? I have never made it, myself.
>
> The creamed corn didn't turn out as thick as I wished because I
>didn't give it enough time and used the wrong pan.
>I should have prepared the corn in a skillet so the flour, butter and
>cream would have had a beter chance to thicken.
>The corn was very tasty as the corn that I bought was very sweet. I
>didn't add sugar as the old recipes say to do. It would have been too
>sweet.

I used to love creamed corn. I assume there is no way the canned stuff
I recall as a kid is anything but yellow paste now....
>
>All in all a decent meal for not much work
>Janet US

On 3/27/2021 1:38 AM, US Janet wrote:
>
> I made French Dip sandwiches and home made creamed corn.
>
> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> over 2 pounds done sous vide.
> It was a little tougher than I expected. I made the sandwiches on
> heated bolillo rolls. The meat was dipped in hot beef consumme to
> warm it. Small dishes of the hot consumme alongside for dipping.
>
> The creamed corn didn't turn out as thick as I wished because I
> didn't give it enough time and used the wrong pan.
> I should have prepared the corn in a skillet so the flour, butter and
> cream would have had a beter chance to thicken.
> The corn was very tasty as the corn that I bought was very sweet. I
> didn't add sugar as the old recipes say to do. It would have been too
> sweet.
>
> All in all a decent meal for not much work
> Janet US

I never though of making homemade creamed corn. I'm probably one of the
only people that I know who will eat creamed corn; at least the canned
variety. My 6 year old loves corn, but she was not a fan.

On 2021-03-27 10:36 a.m., Michael Trew wrote:
> On 3/27/2021 1:38 AM, US Janet wrote:
>>
..
>>
>> All in all a decent meal for not much work
>> Janet US
>
> I never though of making homemade creamed corn.Â* I'm probably one of the
> only people that I know who will eat creamed corn; at least the canned
> variety.Â* My 6 year old loves corn, but she was not a fan.



I used to be okay with creamed corn when I was a kid. I have not had it
for close to 50 years. I think that creamed corn made withnice fresh
corn would be pretty good.

On 27/03/2021 05:38, US Janet wrote:
>
> I made French Dip sandwiches and home made creamed corn.
>
> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> over 2 pounds done sous vide.
> It was a little tougher than I expected. I made the sandwiches on
> heated bolillo rolls. The meat was dipped in hot beef consumme to
> warm it. Small dishes of the hot consumme alongside for dipping.
>
> The creamed corn didn't turn out as thick as I wished because I
> didn't give it enough time and used the wrong pan.
> I should have prepared the corn in a skillet so the flour, butter and
> cream would have had a beter chance to thicken.
> The corn was very tasty as the corn that I bought was very sweet. I
> didn't add sugar as the old recipes say to do. It would have been too
> sweet.
>
> All in all a decent meal for not much work
> Janet US
>

=====


I just want to thank you! You are one of the very few people who
post about food and recipes. I just want you to know how much it is
appreciated!

On 3/27/2021 10:36 AM, Michael Trew wrote:
> On 3/27/2021 1:38 AM, US Janet wrote:
>>
>> I made French Dip sandwiches and home made creamed corn.
>>
>> The meat was from Costco.Â* It is "Sliced, grass-fed sirloin"Â* A little
>> over 2 pounds done sous vide.
>> It was a little tougher than I expected.Â* I made the sandwiches on
>> heated bolillo rolls.Â* The meat was dipped in hot beef consumme to
>> warm it.Â* Small dishes of the hot consumme alongside for dipping.
>>
>> Â* The creamed corn didn't turn out as thick as I wished because I
>> didn't give it enough time and used the wrong pan.
>> I should have prepared the corn in a skillet so the flour, butter and
>> cream would have had a beter chance to thicken.
>> The corn was very tasty as the corn that I bought was very sweet.Â* I
>> didn't add sugar as the old recipes say to do.Â* It would have been too
>> sweet.
>>
>> All in all a decent meal for not much work
>> Janet US
>
> I never though of making homemade creamed corn.Â* I'm probably one of the
> only people that I know who will eat creamed corn; at least the canned
> variety.Â* My 6 year old loves corn, but she was not a fan.

Some canned stuff is just ugh. Canned creamed corn, creamed peas...

Jill

On Sat, 27 Mar 2021 Dave Smith wrote:

>On 2021-03-27 10:36 a.m., Michael Trew wrote:
>> On 3/27/2021 1:38 AM, US Janet wrote:
>>>
>>> All in all a decent meal for not much work
>>> Janet US
>>
>> I never though of making homemade creamed corn.* I'm probably one of the
>> only people that I know who will eat creamed corn; at least the canned
>> variety.* My 6 year old loves corn, but she was not a fan.
>
>I used to be okay with creamed corn when I was a kid. I have not had it
>for close to 50 years. I think that creamed corn made withnice fresh
>corn would be pretty good.

I always have a few cans of Libbys creamed corn in the pantry, I add a
can to corn muffins and I enjoy it as a simple no cook snack, eaten
directly from the can with a spoon. I like frozen niblets too but I
don't eat corn on the cob, I like it but it doesn't like me, not worth
all the flossing and brushing.

On Sat, 27 Mar 2021 10:36:37 -0400, Michael Trew >
wrote:

>On 3/27/2021 1:38 AM, US Janet wrote:
>>
>> I made French Dip sandwiches and home made creamed corn.
>>
>> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>> over 2 pounds done sous vide.
>> It was a little tougher than I expected. I made the sandwiches on
>> heated bolillo rolls. The meat was dipped in hot beef consumme to
>> warm it. Small dishes of the hot consumme alongside for dipping.
>>
>> The creamed corn didn't turn out as thick as I wished because I
>> didn't give it enough time and used the wrong pan.
>> I should have prepared the corn in a skillet so the flour, butter and
>> cream would have had a beter chance to thicken.
>> The corn was very tasty as the corn that I bought was very sweet. I
>> didn't add sugar as the old recipes say to do. It would have been too
>> sweet.
>>
>> All in all a decent meal for not much work
>> Janet US
>
>I never though of making homemade creamed corn. I'm probably one of the
>only people that I know who will eat creamed corn; at least the canned
>variety. My 6 year old loves corn, but she was not a fan.

I probably eat more canned creamed corn than any one,
about every week I make a batch of a dozen jumbo corn muffins, my wife
likes them too. Mostly I bake them because everywhere they're sold
they're raw... we like them well done with a nicely browned crust,
what we call "High Brown". Nowadays bakeries really can't bake,
everything is so under baked that it's really raw... even pizza joints
sell raw pies. We like steak on the rare side but not baked goods.
I can't eat those soft cookies sold everywhere.

On 3/27/2021 11:16 AM, Sheldon Martin wrote:
> On Sat, 27 Mar 2021 Dave Smith wrote:
>
>> On 2021-03-27 10:36 a.m., Michael Trew wrote:
>>> On 3/27/2021 1:38 AM, US Janet wrote:
>>>>
>>>> All in all a decent meal for not much work
>>>> Janet US
>>>
>>> I never though of making homemade creamed corn. I'm probably one of the
>>> only people that I know who will eat creamed corn; at least the canned
>>> variety. My 6 year old loves corn, but she was not a fan.
>>
>> I used to be okay with creamed corn when I was a kid. I have not had it
>> for close to 50 years. I think that creamed corn made withnice fresh
>> corn would be pretty good.
>
> I always have a few cans of Libbys creamed corn in the pantry, I add a
> can to corn muffins and I enjoy it as a simple no cook snack, eaten
> directly from the can with a spoon. I like frozen niblets too but I
> don't eat corn on the cob, I like it but it doesn't like me, not worth
> all the flossing and brushing.

Any benefit to Libby's brand vs. the store brand canned?

On 3/27/2021 11:09 AM, jmcquown wrote:
> On 3/27/2021 10:36 AM, Michael Trew wrote:
>> On 3/27/2021 1:38 AM, US Janet wrote:
>>>
>>> I made French Dip sandwiches and home made creamed corn.
>>>
>>> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>>> over 2 pounds done sous vide.
>>> It was a little tougher than I expected. I made the sandwiches on
>>> heated bolillo rolls. The meat was dipped in hot beef consumme to
>>> warm it. Small dishes of the hot consumme alongside for dipping.
>>>
>>> The creamed corn didn't turn out as thick as I wished because I
>>> didn't give it enough time and used the wrong pan.
>>> I should have prepared the corn in a skillet so the flour, butter and
>>> cream would have had a beter chance to thicken.
>>> The corn was very tasty as the corn that I bought was very sweet. I
>>> didn't add sugar as the old recipes say to do. It would have been too
>>> sweet.
>>>
>>> All in all a decent meal for not much work
>>> Janet US
>>
>> I never though of making homemade creamed corn. I'm probably one of
>> the only people that I know who will eat creamed corn; at least the
>> canned variety. My 6 year old loves corn, but she was not a fan.
>
> Some canned stuff is just ugh. Canned creamed corn, creamed peas...
>
> Jill
I probably won't like canned again after I make it home made; never had
it before.

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

>On Fri, 26 Mar 2021 23:38:43 -0600, US Janet >
>wrote:
>
>>
>>I made French Dip sandwiches and home made creamed corn.
>
>Sounds yummy, right off the bat.
>>
>>The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>>over 2 pounds done sous vide.
>
>My local one is selling paper thin slices of prime rib, I am looking
>forward to using it in some Japanese and Korean dishes.
>
>>It was a little tougher than I expected.
>
>Damn shame and hard to predict.
>
> > I made the sandwiches on
>>heated bolillo rolls. The meat was dipped in hot beef consumme to
>>warm it. Small dishes of the hot consumme alongside for dipping.
>
>Home made? I have never made it, myself.
>>
>> The creamed corn didn't turn out as thick as I wished because I
>>didn't give it enough time and used the wrong pan.
>>I should have prepared the corn in a skillet so the flour, butter and
>>cream would have had a beter chance to thicken.
>>The corn was very tasty as the corn that I bought was very sweet. I
>>didn't add sugar as the old recipes say to do. It would have been too
>>sweet.
>
>I used to love creamed corn. I assume there is no way the canned stuff
>I recall as a kid is anything but yellow paste now....
>>
>>All in all a decent meal for not much work
>>Janet US

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

On 3/27/2021 11:55 AM, Michael Trew wrote:
> On 3/27/2021 11:16 AM, Sheldon Martin wrote:

>>>
>>> I used to be okay with creamed corn when I was a kid. I have not had it
>>> for close to 50 years. I think that creamed corn made withnice fresh
>>> corn would be pretty good.
>>
>> I always have a few cans of Libbys creamed corn in the pantry, I add a
>> can to corn muffins and I enjoy it as a simple no cook snack, eaten
>> directly from the can with a spoon.Â* I like frozen niblets too but I
>> don't eat corn on the cob, I like it but it doesn't like me, not worth
>> all the flossing and brushing.
>
> Any benefit to Libby's brand vs. the store brand canned?

Yes, Libby's make more profit. Often it is just the label that is
different, same can coming off the production line.

On 3/27/2021 12:18 PM, US Janet wrote:
> On Sat, 27 Mar 2021 09:14:52 -0400, Boron Elgar
> > wrote:
>
>> On Fri, 26 Mar 2021 23:38:43 -0600, US Janet >
>> wrote:
>>
>>>
>>> I made French Dip sandwiches and home made creamed corn.
>>
>> Sounds yummy, right off the bat.
>>>
>>> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>>> over 2 pounds done sous vide.
>>
>> My local one is selling paper thin slices of prime rib, I am looking
>> forward to using it in some Japanese and Korean dishes.
>>
>>> It was a little tougher than I expected.
>>
>> Damn shame and hard to predict.
>>
>>> I made the sandwiches on
>>> heated bolillo rolls. The meat was dipped in hot beef consumme to
>>> warm it. Small dishes of the hot consumme alongside for dipping.
>>
>> Home made? I have never made it, myself.
>>>
>>> The creamed corn didn't turn out as thick as I wished because I
>>> didn't give it enough time and used the wrong pan.
>>> I should have prepared the corn in a skillet so the flour, butter and
>>> cream would have had a beter chance to thicken.
>>> The corn was very tasty as the corn that I bought was very sweet. I
>>> didn't add sugar as the old recipes say to do. It would have been too
>>> sweet.
>>
>> I used to love creamed corn. I assume there is no way the canned stuff
>> I recall as a kid is anything but yellow paste now....
>>>
>>> All in all a decent meal for not much work
>>> Janet US
>
> The rolls and consumme were not home made. I simply assembled the
> sandwiches. Canned creamed corn is not what you remember from
> childhood. It's easy to make and a treat. Try it sometime. I've
> never bought corn on the cob from a store but the stuff from Costco
> was very sweet. I'm assuming it was one of the sugar enhanced or
> super sweet varieties that hold sweetness for a long time after being
> picked.
> BTW. I am growing TripleSweet this year. It does not require
> isolation from other corn varieties and is more tolerant of soil
> temperature for planting.
> I'll look for the prime rib slices you mentioned. Who doesn't love a
> rare beef sandwich on a crusty roll?
> Janet US
>
I love a good French Dip sandwich! Haven't had one in years and I've
never made one at home. Creamed corn, not really my thing but I'm glad
you enjoyed it.

Jill

On 3/27/2021 11:56 AM, Michael Trew wrote:
> On 3/27/2021 11:09 AM, jmcquown wrote:
>> On 3/27/2021 10:36 AM, Michael Trew wrote:
>>> On 3/27/2021 1:38 AM, US Janet wrote:
>>>>
>>>> I made French Dip sandwiches and home made creamed corn.
>>>>
>>>> The meat was from Costco.Â* It is "Sliced, grass-fed sirloin"Â* A little
>>>> over 2 pounds done sous vide.
>>>> It was a little tougher than I expected.Â* I made the sandwiches on
>>>> heated bolillo rolls.Â* The meat was dipped in hot beef consumme to
>>>> warm it.Â* Small dishes of the hot consumme alongside for dipping.
>>>>
>>>> Â* The creamed corn didn't turn out as thick as I wished because I
>>>> didn't give it enough time and used the wrong pan.
>>>> I should have prepared the corn in a skillet so the flour, butter and
>>>> cream would have had a beter chance to thicken.
>>>> The corn was very tasty as the corn that I bought was very sweet.Â* I
>>>> didn't add sugar as the old recipes say to do.Â* It would have been too
>>>> sweet.
>>>>
>>>> All in all a decent meal for not much work
>>>> Janet US
>>>
>>> I never though of making homemade creamed corn.Â* I'm probably one of
>>> the only people that I know who will eat creamed corn; at least the
>>> canned variety.Â* My 6 year old loves corn, but she was not a fan.
>>
>> Some canned stuff is just ugh. Canned creamed corn, creamed peas...
>>
>> Jill
> I probably won't like canned again after I make it home made; never had
> it before.

I grew up in a household where store-bought canned vegetables were the
norm. I never actually tasted many fresh vegetables until I was an
adult, doing my own shopping. (Mom did not like to cook.) My memory of
canned "creamed" vegetables is not at all good.

Jill

On Saturday, March 27, 2021 at 11:41:52 AM UTC-4, Sheldon wrote:
> On Sat, 27 Mar 2021 10:36:37 -0400, Michael Trew >
> wrote:
> >On 3/27/2021 1:38 AM, US Janet wrote:
> >>
> >> I made French Dip sandwiches and home made creamed corn.
> >>
> >> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> >> over 2 pounds done sous vide.
> >> It was a little tougher than I expected. I made the sandwiches on
> >> heated bolillo rolls. The meat was dipped in hot beef consumme to
> >> warm it. Small dishes of the hot consumme alongside for dipping.
> >>
> >> The creamed corn didn't turn out as thick as I wished because I
> >> didn't give it enough time and used the wrong pan.
> >> I should have prepared the corn in a skillet so the flour, butter and
> >> cream would have had a beter chance to thicken.
> >> The corn was very tasty as the corn that I bought was very sweet. I
> >> didn't add sugar as the old recipes say to do. It would have been too
> >> sweet.
> >>
> >> All in all a decent meal for not much work
> >> Janet US
> >
> >I never though of making homemade creamed corn. I'm probably one of the
> >only people that I know who will eat creamed corn; at least the canned
> >variety. My 6 year old loves corn, but she was not a fan.
> I probably eat more canned creamed corn than any one,
> about every week I make a batch of a dozen jumbo corn muffins, my wife
> likes them too. Mostly I bake them because everywhere they're sold
> they're raw... we like them well done with a nicely browned crust,
> what we call "High Brown". Nowadays bakeries really can't bake,
> everything is so under baked that it's really raw... even pizza joints
> sell raw pies. We like steak on the rare side but not baked goods.
> I can't eat those soft cookies sold everywhere.

I never knew pizza places packaged raw pizza ... to take home to cook yourself! Wow.

On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> I made French Dip sandwiches and home made creamed corn.
>
> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> over 2 pounds done sous vide.
> It was a little tougher than I expected. I made the sandwiches on
> heated bolillo rolls. The meat was dipped in hot beef consumme to
> warm it. Small dishes of the hot consumme alongside for dipping.
>
> The creamed corn didn't turn out as thick as I wished because I
> didn't give it enough time and used the wrong pan.
> I should have prepared the corn in a skillet so the flour, butter and
> cream would have had a beter chance to thicken.
> The corn was very tasty as the corn that I bought was very sweet. I
> didn't add sugar as the old recipes say to do. It would have been too
> sweet.
>
> All in all a decent meal for not much work
> Janet US

Grass-fed beef is tough stuff. I don't care for grass-fed but that's the direction the cattle industry is going and I suppose it is more sustainable. Some nice sandwiches can be made using a tough cut of meat but using grass-fed is just making it tough on yourself. You can make a pretty good sandwich using sous vide and a cross rib roast. I don't bother to sear it. The marinade is made with dark soy sauce which works fine in sandwiches.

https://photos.app.goo.gl/APEi72vWhkWq37zMA

On Sat, 27 Mar 2021 14:58:37 +0000, Ophelia >
wrote:

>On 27/03/2021 05:38, US Janet wrote:
>>
>> I made French Dip sandwiches and home made creamed corn.
>>
>> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>> over 2 pounds done sous vide.
>> It was a little tougher than I expected. I made the sandwiches on
>> heated bolillo rolls. The meat was dipped in hot beef consumme to
>> warm it. Small dishes of the hot consumme alongside for dipping.
>>
>> The creamed corn didn't turn out as thick as I wished because I
>> didn't give it enough time and used the wrong pan.
>> I should have prepared the corn in a skillet so the flour, butter and
>> cream would have had a beter chance to thicken.
>> The corn was very tasty as the corn that I bought was very sweet. I
>> didn't add sugar as the old recipes say to do. It would have been too
>> sweet.
>>
>> All in all a decent meal for not much work
>> Janet US
>>
>
>=====
>
>
> I just want to thank you! You are one of the very few people who
>post about food and recipes. I just want you to know how much it is
>appreciated!

thanks

On 3/27/2021 11:41 AM, Sheldon Martin wrote:
> On Sat, 27 Mar 2021 10:36:37 -0400, Michael Trew >
> wrote:
>
>> On 3/27/2021 1:38 AM, US Janet wrote:
>>>
>>> I made French Dip sandwiches and home made creamed corn.
>>>
>>> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>>> over 2 pounds done sous vide.
>>> It was a little tougher than I expected. I made the sandwiches on
>>> heated bolillo rolls. The meat was dipped in hot beef consumme to
>>> warm it. Small dishes of the hot consumme alongside for dipping.
>>>
>>> The creamed corn didn't turn out as thick as I wished because I
>>> didn't give it enough time and used the wrong pan.
>>> I should have prepared the corn in a skillet so the flour, butter and
>>> cream would have had a beter chance to thicken.
>>> The corn was very tasty as the corn that I bought was very sweet. I
>>> didn't add sugar as the old recipes say to do. It would have been too
>>> sweet.
>>>
>>> All in all a decent meal for not much work
>>> Janet US
>>
>> I never though of making homemade creamed corn. I'm probably one of the
>> only people that I know who will eat creamed corn; at least the canned
>> variety. My 6 year old loves corn, but she was not a fan.
>
> I probably eat more canned creamed corn than any one,

You probably do. How many cans of it are in your pantry?

> about every week I make a batch of a dozen jumbo corn muffins, my wife
> likes them too.

Oh goody!

> Mostly I bake them because everywhere they're sold
> they're raw...

Really? Raw? Well, honest to Dog I never looked for Corn Muffins at
the grocery store bakery. I bake corn muffins (sometimes with sliced
jalapenos), cornbread and cornsticks, at home using cast iron. No added
creamed corn, though.

> we like them well done with a nicely browned crust,

Most people do.

> what we call "High Brown". Nowadays bakeries really can't bake,
> everything is so under baked that it's really raw... even pizza joints
> sell raw pies. We like steak on the rare side but not baked goods.
> I can't eat those soft cookies sold everywhere.
>
Janet made creamed corn to go with a French Dip sandwich. She enjoyed
it. She didn't have to slaugher the beef or grow the corn or worry
about underbaked bread.... or soft cookies.

Jill
Jill

On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:

> Grass-fed beef is tough stuff. I don't care for grass-fed but that's the direction the cattle
> industry is going and I suppose it is more sustainable. Some nice sandwiches can be made
> using a tough cut of meat but using grass-fed is just making it tough on yourself. You can
> make a pretty good sandwich using sous vide and a cross rib roast. I don't bother to sear it.
> The marinade is made with dark soy sauce which works fine in sandwiches.
>
> https://photos.app.goo.gl/APEi72vWhkWq37zMA

That looks delicious.

I'm not sure I've ever seen a cross rib roast at the store. I guess I'll just
have to stick to rib roast.

Cindy Hamilton

On Saturday, March 27, 2021 at 7:11:47 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
>
> > Grass-fed beef is tough stuff. I don't care for grass-fed but that's the direction the cattle
> > industry is going and I suppose it is more sustainable. Some nice sandwiches can be made
> > using a tough cut of meat but using grass-fed is just making it tough on yourself. You can
> > make a pretty good sandwich using sous vide and a cross rib roast. I don't bother to sear it.
> > The marinade is made with dark soy sauce which works fine in sandwiches..
> >
> > https://photos.app.goo.gl/APEi72vWhkWq37zMA
> That looks delicious.
>
> I'm not sure I've ever seen a cross rib roast at the store. I guess I'll just
> have to stick to rib roast.
>
> Cindy Hamilton

Cross rib roasts are the roasts my family got when I was a kid. We got that because it's a cheap, sorry, piece of meat. I could never get it to come out anything but dry and tough because I cooked it at too high a temperature.. Sous vide is the only way I've found to get it to come out proper.

On Sat, 27 Mar 2021 10:03:37 -0700 (PDT), dsi1
> wrote:

>On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
>> I made French Dip sandwiches and home made creamed corn.
>>
>> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
>> over 2 pounds done sous vide.
>> It was a little tougher than I expected. I made the sandwiches on
>> heated bolillo rolls. The meat was dipped in hot beef consumme to
>> warm it. Small dishes of the hot consumme alongside for dipping.
>>
>> The creamed corn didn't turn out as thick as I wished because I
>> didn't give it enough time and used the wrong pan.
>> I should have prepared the corn in a skillet so the flour, butter and
>> cream would have had a beter chance to thicken.
>> The corn was very tasty as the corn that I bought was very sweet. I
>> didn't add sugar as the old recipes say to do. It would have been too
>> sweet.
>>
>> All in all a decent meal for not much work
>> Janet US
>
>Grass-fed beef is tough stuff. I don't care for grass-fed but that's the direction the cattle industry is going and I suppose it is more sustainable. Some nice sandwiches can be made using a tough cut of meat but using grass-fed is just making it tough on yourself. You can make a pretty good sandwich using sous vide and a cross rib roast. I don't bother to sear it. The marinade is made with dark soy sauce which works fine in sandwiches.
>
>https://photos.app.goo.gl/APEi72vWhkWq37zMA

the package specifically said "sous vide". Because of that I expected
the meat to be tender.
Janet US

On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
> On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> > I made French Dip sandwiches and home made creamed corn.
> >
> > The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> > over 2 pounds done sous vide.
> > It was a little tougher than I expected. I made the sandwiches on
> > heated bolillo rolls. The meat was dipped in hot beef consumme to
> > warm it. Small dishes of the hot consumme alongside for dipping.
> >
> > The creamed corn didn't turn out as thick as I wished because I
> > didn't give it enough time and used the wrong pan.
> > I should have prepared the corn in a skillet so the flour, butter and
> > cream would have had a beter chance to thicken.
> > The corn was very tasty as the corn that I bought was very sweet. I
> > didn't add sugar as the old recipes say to do. It would have been too
> > sweet.
> >
> > All in all a decent meal for not much work
> > Janet US
>
> Grass-fed beef is tough stuff.

There are all kinds of tenderizers for beef out there, too.

On Saturday, March 27, 2021 at 7:44:57 AM UTC-10, bruce bowser wrote:
> On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
> > On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> > > I made French Dip sandwiches and home made creamed corn.
> > >
> > > The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> > > over 2 pounds done sous vide.
> > > It was a little tougher than I expected. I made the sandwiches on
> > > heated bolillo rolls. The meat was dipped in hot beef consumme to
> > > warm it. Small dishes of the hot consumme alongside for dipping.
> > >
> > > The creamed corn didn't turn out as thick as I wished because I
> > > didn't give it enough time and used the wrong pan.
> > > I should have prepared the corn in a skillet so the flour, butter and
> > > cream would have had a beter chance to thicken.
> > > The corn was very tasty as the corn that I bought was very sweet. I
> > > didn't add sugar as the old recipes say to do. It would have been too
> > > sweet.
> > >
> > > All in all a decent meal for not much work
> > > Janet US
> >
> > Grass-fed beef is tough stuff.
> There are all kinds of tenderizers for beef out there, too.

That makes sense if grass-fed beef is the only option. At this point in time, there's no reason to buy grass-fed - well, unless you actually prefer tough, strange tasting, beef.

On Saturday, March 27, 2021 at 1:55:48 PM UTC-4, dsi1 wrote:
> On Saturday, March 27, 2021 at 7:44:57 AM UTC-10, bruce bowser wrote:
> > On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
> > > On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> > > > I made French Dip sandwiches and home made creamed corn.
> > > >
> > > > The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> > > > over 2 pounds done sous vide.
> > > > It was a little tougher than I expected. I made the sandwiches on
> > > > heated bolillo rolls. The meat was dipped in hot beef consumme to
> > > > warm it. Small dishes of the hot consumme alongside for dipping.
> > > >
> > > > The creamed corn didn't turn out as thick as I wished because I
> > > > didn't give it enough time and used the wrong pan.
> > > > I should have prepared the corn in a skillet so the flour, butter and
> > > > cream would have had a beter chance to thicken.
> > > > The corn was very tasty as the corn that I bought was very sweet. I
> > > > didn't add sugar as the old recipes say to do. It would have been too
> > > > sweet.
> > > >
> > > > All in all a decent meal for not much work
> > > > Janet US
> > >
> > > Grass-fed beef is tough stuff.
> > There are all kinds of tenderizers for beef out there, too.
>
> That makes sense if grass-fed beef is the only option. At this point in time, there's no reason to buy grass-fed - well, unless you actually prefer tough, strange tasting, beef.

Also, not if you're used to grinding your own beef before cooking, like with brisket. (Unless you finely chop taco meat before serving and filling a tortilla or taco shell, like they do in food trucks - and no, its certainly not 'strange tasting' to us here on the mainland). You wouldn't ground corn-fed beef. Would you?

On Saturday, March 27, 2021 at 8:00:42 AM UTC-10, bruce bowser wrote:
> On Saturday, March 27, 2021 at 1:55:48 PM UTC-4, dsi1 wrote:
> > On Saturday, March 27, 2021 at 7:44:57 AM UTC-10, bruce bowser wrote:
> > > On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
> > > > On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> > > > > I made French Dip sandwiches and home made creamed corn.
> > > > >
> > > > > The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> > > > > over 2 pounds done sous vide.
> > > > > It was a little tougher than I expected. I made the sandwiches on
> > > > > heated bolillo rolls. The meat was dipped in hot beef consumme to
> > > > > warm it. Small dishes of the hot consumme alongside for dipping.
> > > > >
> > > > > The creamed corn didn't turn out as thick as I wished because I
> > > > > didn't give it enough time and used the wrong pan.
> > > > > I should have prepared the corn in a skillet so the flour, butter and
> > > > > cream would have had a beter chance to thicken.
> > > > > The corn was very tasty as the corn that I bought was very sweet. I
> > > > > didn't add sugar as the old recipes say to do. It would have been too
> > > > > sweet.
> > > > >
> > > > > All in all a decent meal for not much work
> > > > > Janet US
> > > >
> > > > Grass-fed beef is tough stuff.
> > > There are all kinds of tenderizers for beef out there, too.
> >
> > That makes sense if grass-fed beef is the only option. At this point in time, there's no reason to buy grass-fed - well, unless you actually prefer tough, strange tasting, beef.
> Also, not if you're used to grinding your own beef before cooking, like with brisket. (Unless you finely chop taco meat before serving and filling a tortilla or taco shell, like they do in food trucks - and no, its certainly not 'strange tasting' to us here on the mainland). You wouldn't ground corn-fed beef. Would you?

Grass-fed beef is sold at a premium on this rock. The people on the mainland might find it to be a premium product - I don't. Of course, I might be able to handle tough and strange tasting if it's cheap enough. It ain't. Most of the hamburger sold on this rock is grain fed.

On 2021-03-27 11:55 a.m., Michael Trew wrote:
> On 3/27/2021 11:16 AM, Sheldon Martin wrote:

>> I always have a few cans of Libbys creamed corn in the pantry, I add a
>> can to corn muffins and I enjoy it as a simple no cook snack, eaten
>> directly from the can with a spoon.Â* I like frozen niblets too but I
>> don't eat corn on the cob, I like it but it doesn't like me, not worth
>> all the flossing and brushing.
>
> Any benefit to Libby's brand vs. the store brand canned?

The Libbey's brand cans are labelled and crated on Mondays and Tuesdays
and the store brands are done Wednesday, Thursday and Friday.

On 2021-03-27 12:50 p.m., jmcquown wrote:
> On 3/27/2021 11:56 AM, Michael Trew wrote:
>
>>> Jill
>> I probably won't like canned again after I make it home made; never
>> had it before.
>
> I grew up in a household where store-bought canned vegetables were the
> norm.Â* I never actually tasted many fresh vegetables until I was an
> adult, doing my own shopping.Â* (Mom did not like to cook.)Â* My memory of
> canned "creamed" vegetables is not at all good.
>

When I was a kid in the 50s canned fruit and vegetables were the norm.
There was only seasonal fresh produce and the only freezers had were
those dinky things at the top of the fridge that would hole an ice tray
and a few cans of orange juice concentrate.

On Saturday, March 27, 2021 at 2:00:42 PM UTC-4, bruce bowser wrote:
> On Saturday, March 27, 2021 at 1:55:48 PM UTC-4, dsi1 wrote:
> > On Saturday, March 27, 2021 at 7:44:57 AM UTC-10, bruce bowser wrote:
> > > On Saturday, March 27, 2021 at 1:03:41 PM UTC-4, dsi1 wrote:
> > > > On Friday, March 26, 2021 at 7:38:50 PM UTC-10, US Janet wrote:
> > > > > I made French Dip sandwiches and home made creamed corn.
> > > > >
> > > > > The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> > > > > over 2 pounds done sous vide.
> > > > > It was a little tougher than I expected. I made the sandwiches on
> > > > > heated bolillo rolls. The meat was dipped in hot beef consumme to
> > > > > warm it. Small dishes of the hot consumme alongside for dipping.
> > > > >
> > > > > The creamed corn didn't turn out as thick as I wished because I
> > > > > didn't give it enough time and used the wrong pan.
> > > > > I should have prepared the corn in a skillet so the flour, butter and
> > > > > cream would have had a beter chance to thicken.
> > > > > The corn was very tasty as the corn that I bought was very sweet. I
> > > > > didn't add sugar as the old recipes say to do. It would have been too
> > > > > sweet.
> > > > >
> > > > > All in all a decent meal for not much work
> > > > > Janet US
> > > >
> > > > Grass-fed beef is tough stuff.
> > > There are all kinds of tenderizers for beef out there, too.
> >
> > That makes sense if grass-fed beef is the only option. At this point in time, there's no reason to buy grass-fed - well, unless you actually prefer tough, strange tasting, beef.
> Also, not if you're used to grinding your own beef before cooking, like with brisket.

I never grind brisket before cooking.

(Unless you finely chop taco meat before serving and filling a tortilla or taco shell, like they do in food trucks - and no, its certainly not 'strange tasting' to us here on the mainland). You wouldn't ground corn-fed beef. Would you?

Of course I'd grind corn-fed beef. Why not?

Cindy Hamilton

On Sat, 27 Mar 2021 14:57:27 -0400, Dave Smith
> wrote:

>On 2021-03-27 12:50 p.m., jmcquown wrote:
>> On 3/27/2021 11:56 AM, Michael Trew wrote:
>>
>>>> Jill
>>> I probably won't like canned again after I make it home made; never
>>> had it before.
>>
>> I grew up in a household where store-bought canned vegetables were the
>> norm.* I never actually tasted many fresh vegetables until I was an
>> adult, doing my own shopping.* (Mom did not like to cook.)* My memory of
>> canned "creamed" vegetables is not at all good.
>>
>
>When I was a kid in the 50s canned fruit and vegetables were the norm.
>There was only seasonal fresh produce and the only freezers had were
>those dinky things at the top of the fridge that would hole an ice tray
>and a few cans of orange juice concentrate.

yep. I remember the Thanksgiving my mother wowed everyone with the
new frozen peas.
Janet US

On 3/27/2021 12:19 PM, Ed Pawlowski wrote:
> On 3/27/2021 11:55 AM, Michael Trew wrote:
>> On 3/27/2021 11:16 AM, Sheldon Martin wrote:
>
>>>>
>>>> I used to be okay with creamed corn when I was a kid. I have not had it
>>>> for close to 50 years. I think that creamed corn made withnice fresh
>>>> corn would be pretty good.
>>>
>>> I always have a few cans of Libbys creamed corn in the pantry, I add a
>>> can to corn muffins and I enjoy it as a simple no cook snack, eaten
>>> directly from the can with a spoon. I like frozen niblets too but I
>>> don't eat corn on the cob, I like it but it doesn't like me, not worth
>>> all the flossing and brushing.
>>
>> Any benefit to Libby's brand vs. the store brand canned?
>
> Yes, Libby's make more profit. Often it is just the label that is
> different, same can coming off the production line.

That's basically what I was getting at. I always buy the store brand; I
don't notice a difference other than cost.

On 3/27/2021 2:57 PM, Dave Smith wrote:
> On 2021-03-27 12:50 p.m., jmcquown wrote:
>> On 3/27/2021 11:56 AM, Michael Trew wrote:
>>
>>>> Jill
>>> I probably won't like canned again after I make it home made; never
>>> had it before.
>>
>> I grew up in a household where store-bought canned vegetables were the
>> norm. I never actually tasted many fresh vegetables until I was an
>> adult, doing my own shopping. (Mom did not like to cook.) My memory
>> of canned "creamed" vegetables is not at all good.
>>
>
> When I was a kid in the 50s canned fruit and vegetables were the norm.
> There was only seasonal fresh produce and the only freezers had were
> those dinky things at the top of the fridge that would hole an ice tray
> and a few cans of orange juice concentrate.

My freezer is the same way; it's a 1942 Westinghouse (in my kitchen;
used daily) -- just a little metal shelf that doesn't really hold
anything more than an ice cube tray. Anything that isn't metal or glass
won't freeze. I have an upright freezer in the cellar. They may not
have been popular back then; but I know that my grandmother has had her
same basement upright freezer since the 1950s-1960's. The coils are
built into the shelves, and the interior walls are baby-blue in color.

On Saturday, March 27, 2021 at 10:09:24 AM UTC-5, wrote:
>
> On 3/27/2021 10:36 AM, Michael Trew wrote:
> >
> > I never though of making homemade creamed corn. I'm probably one of the
> > only people that I know who will eat creamed corn; at least the canned
> > variety. My 6 year old loves corn, but she was not a fan.
> >
> Some canned stuff is just ugh. Canned creamed corn, creamed peas...
>
> Jill
>
The last time I ate any creamed corn was about 6 months ago. It was sooooooo
sweet, I thought it should have been served over ice cream or at least pound cake.

On Friday, March 26, 2021 at 10:38:50 PM UTC-7, US Janet wrote:
> I made French Dip sandwiches and home made creamed corn.
>
> The meat was from Costco. It is "Sliced, grass-fed sirloin" A little
> over 2 pounds done sous vide.
> It was a little tougher than I expected. I made the sandwiches on
> heated bolillo rolls. The meat was dipped in hot beef consumme to
> warm it. Small dishes of the hot consumme alongside for dipping.
>
> The creamed corn didn't turn out as thick as I wished because I
> didn't give it enough time and used the wrong pan.
> I should have prepared the corn in a skillet so the flour, butter and
> cream would have had a beter chance to thicken.
> The corn was very tasty as the corn that I bought was very sweet. I
> didn't add sugar as the old recipes say to do. It would have been too
> sweet.
>
> All in all a decent meal for not much work
> Janet US
I've found that anything sirloin benefits from much longer sous vide cooking times.
As for the corn, back in the day we didn't have the hybrid very sweet corn we have today....we added sugar back then too. No need today with all these super sweet varieties..

On 2021-03-27 10:19 a.m., Ed Pawlowski wrote:
> On 3/27/2021 11:55 AM, Michael Trew wrote:
>> On 3/27/2021 11:16 AM, Sheldon Martin wrote:
>
>>>>
>>>> I used to be okay with creamed corn when I was a kid. I have not had it
>>>> for close to 50 years. I think that creamed corn made withnice fresh
>>>> corn would be pretty good.
>>>
>>> I always have a few cans of Libbys creamed corn in the pantry, I add a
>>> can to corn muffins and I enjoy it as a simple no cook snack, eaten
>>> directly from the can with a spoon.Â* I like frozen niblets too but I
>>> don't eat corn on the cob, I like it but it doesn't like me, not worth
>>> all the flossing and brushing.
>>
>> Any benefit to Libby's brand vs. the store brand canned?
>
> Yes, Libby's make more profit.Â* Often it is just the label that is
> different, same can coming off the production line.

I've noticed that the grade is slightly lower. For example, premium pink
salmon will be a nice centre cut whereas store brand might be 2 pieces
from nearer the tail.
I worked in a Unilever-owned pea processing plant during uni vacations.
The top grade went under the main brand. The second grade, which
contained about 10% reconstituted dried peas went to a chain of stores
owned by Unilever. The 3rd grade containing 25%+ reconstituted dried
peas went to Woolworth's.

On Sat, 27 Mar 2021 10:18:40 -0600, US Janet >
wrote:

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

>>
>>Home made? I have never made it, myself.
>>>
>>> The creamed corn didn't turn out as thick as I wished because I
>>>didn't give it enough time and used the wrong pan.
>>>I should have prepared the corn in a skillet so the flour, butter and
>>>cream would have had a beter chance to thicken.
>>>The corn was very tasty as the corn that I bought was very sweet. I
>>>didn't add sugar as the old recipes say to do. It would have been too
>>>sweet.
>>
>>I used to love creamed corn. I assume there is no way the canned stuff
>>I recall as a kid is anything but yellow paste now....
>>>
>>>All in all a decent meal for not much work
>>>Janet US
>
>The rolls and consumme were not home made. I simply assembled the
>sandwiches. Canned creamed corn is not what you remember from
>childhood. It's easy to make and a treat. Try it sometime. I've
>never bought corn on the cob from a store but the stuff from Costco
>was very sweet. I'm assuming it was one of the sugar enhanced or
>super sweet varieties that hold sweetness for a long time after being
>picked.

I have gotten the frozen corn on the cob and niblets from Costco when
we have a hankering off-season. It's been pretty nice.

>BTW. I am growing TripleSweet this year. It does not require
>isolation from other corn varieties and is more tolerant of soil
>temperature for planting.

You are braver than I. I have never had what I consider a terrific
crop of corn. Something usually eats it before we do, or we have too
much rain, or the earwigs take up residence. I have sworn off growing
corn.

>I'll look for the prime rib slices you mentioned. Who doesn't love a
>rare beef sandwich on a crusty roll?
>Janet US

That is another idea for them!

On Sat, 27 Mar 2021 13:46:17 -0600, US Janet >
wrote:

>On Sat, 27 Mar 2021 14:57:27 -0400, Dave Smith
> wrote:
>
>>On 2021-03-27 12:50 p.m., jmcquown wrote:
>>> On 3/27/2021 11:56 AM, Michael Trew wrote:
>>>
>>>>> Jill
>>>> I probably won't like canned again after I make it home made; never
>>>> had it before.
>>>
>>> I grew up in a household where store-bought canned vegetables were the
>>> norm.* I never actually tasted many fresh vegetables until I was an
>>> adult, doing my own shopping.* (Mom did not like to cook.)* My memory of
>>> canned "creamed" vegetables is not at all good.
>>>
>>
>>When I was a kid in the 50s canned fruit and vegetables were the norm.
>>There was only seasonal fresh produce and the only freezers had were
>>those dinky things at the top of the fridge that would hole an ice tray
>>and a few cans of orange juice concentrate.
>
>yep. I remember the Thanksgiving my mother wowed everyone with the
>new frozen peas.
>Janet US

I never had fresh strawberries until I was a teenager...I had only
seen those little sugary blocks in the freezer container that needed a
church key to pry off the cover.

I did like those frozen strawberries, though.

On 3/27/2021 6:27 PM, Boron Elgar wrote:

>
> I never had fresh strawberries until I was a teenager...I had only
> seen those little sugary blocks in the freezer container that needed a
> church key to pry off the cover.
>
> I did like those frozen strawberries, though.
>

Yes, they gave you a good sugar high. Strawberries are in season here
but you still have to be careful. They are picked too soon to allow for
shipping and they don't ripen will once picked. The really big berries
look nice bot don't always have the flavor intensity of the smaller ones.

Best I had were from the Farmer's Market in Ct. Ripe, picked that
morning. About a 3 week season.

On 2021-03-27 6:27 p.m., Boron Elgar wrote:
> On Sat, 27 Mar 2021 13:46:17 -0600, US Janet >
> wrote:
>

>> yep. I remember the Thanksgiving my mother wowed everyone with the
>> new frozen peas.
>> Janet US
>
> I never had fresh strawberries until I was a teenager...I had only
> seen those little sugary blocks in the freezer container that needed a
> church key to pry off the cover.
>
> I did like those frozen strawberries, though.
>

Those frozen berries were a common dessert component in our house when I
was a kid. My mother liked to make meringues would thaw a pack of
berries , put a scoop of ice cream on them and spoon some of the thawed
berries and juice over them. Sometimes she would make a sort of sweet
biscuit and top them with ice cream or whipped cream and berries....
strawberry or raspberry short cake.

On Sat, 27 Mar 2021 18:24:46 -0400, Boron Elgar
> wrote:

>On Sat, 27 Mar 2021 10:18:40 -0600, US Janet >
>wrote:
>
>>On Sat, 27 Mar 2021 09:14:52 -0400, Boron Elgar
> wrote:
>
>>>
>>>Home made? I have never made it, myself.
>>>>
>>>> The creamed corn didn't turn out as thick as I wished because I
>>>>didn't give it enough time and used the wrong pan.
>>>>I should have prepared the corn in a skillet so the flour, butter and
>>>>cream would have had a beter chance to thicken.
>>>>The corn was very tasty as the corn that I bought was very sweet. I
>>>>didn't add sugar as the old recipes say to do. It would have been too
>>>>sweet.
>>>
>>>I used to love creamed corn. I assume there is no way the canned stuff
>>>I recall as a kid is anything but yellow paste now....
>>>>
>>>>All in all a decent meal for not much work
>>>>Janet US
>>
>>The rolls and consumme were not home made. I simply assembled the
>>sandwiches. Canned creamed corn is not what you remember from
>>childhood. It's easy to make and a treat. Try it sometime. I've
>>never bought corn on the cob from a store but the stuff from Costco
>>was very sweet. I'm assuming it was one of the sugar enhanced or
>>super sweet varieties that hold sweetness for a long time after being
>>picked.
>
>I have gotten the frozen corn on the cob and niblets from Costco when
>we have a hankering off-season. It's been pretty nice.
>
>>BTW. I am growing TripleSweet this year. It does not require
>>isolation from other corn varieties and is more tolerant of soil
>>temperature for planting.
>
>You are braver than I. I have never had what I consider a terrific
>crop of corn. Something usually eats it before we do, or we have too
>much rain, or the earwigs take up residence. I have sworn off growing
>corn.

We no longer bother with growing corn, as the weather becomes warmer
all the farms here put out tons of corn at road side at a very low
price, often a dozen ears for a buck, even three ears for a buck is a
bargain compared to growing ones own. Corn takes up a lot of garden
space and often the ears are small and not as tasty as from the farms.
The farms probably use the right fertilizer, we don't use any
chemferts. We probably buy no more than 2 dozen ears a season, not
worth the effort to grow our own... there have been times we bought
more corn than we can eat and after a week we toss it out for the
critters. Corn cobs and husks don't compost well, five years later
they are good as new. We'd rather grow tomatoes, cukes, and salad
greens, peppers and squash grow well. We don't bother growing green
beans anymore, too much trouble to harvest plus frozen are cheap.
Eggplant is nice to grow and bell peppers.
There are other crops we'd rather use the garden space for than corn.
The last few years we've been growing lots of melons; cantaloupe,
persian, even those small water melons.... and we even grow pumpkins
for Halloween. We also grow lots of cabbages and brussel sprouts. Our
veggie garden is 50' X 50', really too big for two people, but we
enjoy it and nothing gets wasted, we give a lot away to neighbors who
give us different crops from their gardens... we end up with garlic,
onions, potatoes, and more honey than we can use. We do use a lot of
honey, we like it on berries when in season.
And we have neighbors who raise livestock, and since my wife knits we
get lots of fleece... last year a ton of alpaca. My wife taught their
kids how to wash, spin, and dye... kids are learning to knit and love
it. They knit wonderful garments that can't be purchased at any
price. When my wife teaches school mostly she teaches the kids
knitting. Knitting is very mathematical. The boys like knitting more
than the girls, the boys like designing.

On 3/27/2021 6:27 PM, Boron Elgar wrote:
> On Sat, 27 Mar 2021 13:46:17 -0600, US Janet >
> wrote:
>
>> On Sat, 27 Mar 2021 14:57:27 -0400, Dave Smith
>> > wrote:
>>
>>> On 2021-03-27 12:50 p.m., jmcquown wrote:
>>>> On 3/27/2021 11:56 AM, Michael Trew wrote:
>>>>
>>>>>> Jill
>>>>> I probably won't like canned again after I make it home made; never
>>>>> had it before.
>>>>
>>>> I grew up in a household where store-bought canned vegetables were the
>>>> norm.Â* I never actually tasted many fresh vegetables until I was an
>>>> adult, doing my own shopping.Â* (Mom did not like to cook.)Â* My memory of
>>>> canned "creamed" vegetables is not at all good.
>>>>
>>>
>>> When I was a kid in the 50s canned fruit and vegetables were the norm.
>>> There was only seasonal fresh produce and the only freezers had were
>>> those dinky things at the top of the fridge that would hole an ice tray
>>> and a few cans of orange juice concentrate.
>>
>> yep. I remember the Thanksgiving my mother wowed everyone with the
>> new frozen peas.
>> Janet US
>
> I never had fresh strawberries until I was a teenager...I had only
> seen those little sugary blocks in the freezer container that needed a
> church key to pry off the cover.
>
> I did like those frozen strawberries, though.
>
When I was a teenager my mother planted a small strawberry patch. It
was very pretty and the berries were nice. One day we started smelling
the stench of something not pleasant. Turned out a bird had died and
was rotting under the leaves. That sort of ruined the strawberry patch
for us.

Jill