Safe_Bet
No she's not back I'm Amy
- Joined
- Aug 6, 2008
- Posts
- 8,663
All the more for me, then. Thank-you.
FINE! But when my white corn is ripe and golden taters are ready don't expect me to share!
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All the more for me, then. Thank-you.
FINE! But when my white corn is ripe and golden taters are ready don't expect me to share!
Nope, no second page for Molly
Forgive my ignorance, but "white corn" ?
Is this some special species ?
HP, remember that on this side of the pond 'corn' refers specifically to maize and what you call corn we refer to as 'wheat' or 'grain' generally.
So, white corn . . . despite the development in the last twenty-five or so years of supersweet hybrid yellow corn varieties, the tradition that white kernel sweet corn has the best of all flavors remains in tact. Like Amy, I only grow the white. While it has the drawback of taking nearly a month longer to ripen than the hybrid supersweets, the ears are larger and it has flavor beyond mere sweetness. Picked directly from the stalk, shooked and dropped immediately in boiling water, white corn has no competition at the table. It's just that good.
HP, remember that on this side of the pond 'corn' refers specifically to maize and what you call corn we refer to as 'wheat' or 'grain' generally.
So, white corn . . . despite the development in the last twenty-five or so years of supersweet hybrid yellow corn varieties, the tradition that white kernel sweet corn has the best of all flavors remains in tact. Like Amy, I only grow the white. While it has the drawback of taking nearly a month longer to ripen than the hybrid supersweets, the ears are larger and it has flavor beyond mere sweetness. Picked directly from the stalk, shooked and dropped immediately in boiling water, white corn has no competition at the table. It's just that good.
Cut off the cob, sauteed in butter, it's especially tasty with fresh, ripe tomatoes diced and added at the end of cooking time. You eat it until you feel sick on it.
Yesterday, actually, but thanx Amy. We had frog legs Provencal, crepes with reduction sauce, peas and rhubarb crepes with whipped cream for dessert. YUM!.
Yesterday, actually, but thanx Amy. We had frog legs Provencal, crepes with reduction sauce, peas and rhubarb crepes with whipped cream for dessert. YUM!.
A reduction sauce is a flour free gravy. After you've sauteed something, you add a half cup of 'liquid of your choice' (wine, broth, beer, etc.) and whisk it into the pan scrapings. Let it boil down to a quarter cup then add a quarter cup butter to thicken. Correct the seasoning and pour over whatever.
Dry sherry works especially well.
Sounds good !
It is! And if you add a tablespoon of dijon mustard with the liquid and then 2/3 cup heavy cream between the liquid and the butter it's even better!
what's the opposite of "reduction" ?
heavy cream, butter, and all that ?.
LOL! The 'reduction' is the boiling off of half the liquid. You also cook down the cream so that the final sauce has less volume than the ingredients you put into it. It's the sauce that's reduced, not you!
Having just completed the most physically challenging and larger portion of my watering system, yes! A cold lager would go down well, a full liter.
Yesterday, actually, but thanx Amy. We had frog legs Provencal, crepes with reduction sauce, peas and rhubarb crepes with whipped cream for dessert. YUM!.
I missed it! Blasted manuscript.
Here's hoping it was a fabulous birthday, Walter.
It was delicious, hon. The major family gathering will be at Easter and combine both celebrations. Then we're off to Amsterdam where today . . . it's snowing! However, I look forward to visiting a land where the cheeses are famous and they serve beer in liter mugs.
It was delicious, hon. The major family gathering will be at Easter and combine both celebrations. Then we're off to Amsterdam where today . . . it's snowing! However, I look forward to visiting a land where the cheeses are famous and they serve beer in liter mugs.
Yeah, it was a splendid birthday if you get into little, green amputees!
Sounds wonderful.
We're going to do our usual this Easter weekend. We're going to shoot stuff.