corn on the cob

[OWC Jamie]

Cut off the cob, as close to it as you can. Saucepan with kosher salt, pepper, and enough butter to coat the kernels nicely. Low to medium heat, cover the pan, steam it basically. Can't miss

[OWC Jamie]

Ammo wrote:


It must take a long time for farmers to microwave enough corn on the cob for a whole herd of cows.

no high frequencies required.


speed up the anaerobic fermentation with some lactic acid bacteria strains and you've got happy cows.

[Jimmypoo]

Those things above aren't Silos. They are rockets with SRBs mounted on the sides!!

With the cows - the fuel is liquid methane and liquid oxygen!!

[Mac-A-Matic]

Every summer, I go out and buy as much corn as I can from a local farmer. After husking and removing the silk from the ears, I slice off the kernels and vacuum seal in individual bags holding about one cup each. These go into the freezer for the winter and I use them whenever I'm hungry for sweet corn. Delicious year round. It usually lasts until early summer and then fresh corn is back again.

I take the leftover cores and roast them in the oven until they've colored nicely, toss them into a big stock pot and slow simmer for about six hours to make a corn stock which I then reduce by at least half. I usually end up with about 3-4 gallons of finished, reduced stock that I portion into plastic containers and freeze for the winter. Then I pop them out as needed to make soups or whatever else comes to mind.

Of course, if I was really serious, I would take the husks, dry them a bit and make tamales with them.

But I'm not that hardcore.

[M>B>]

Corn Fritters...

http://www.recipesource.com/fgv/vegetabl...c0040.html

or your own recipe+-

Goes extremely well with pork chops w/ onions or without?

[RgrF]

Throw them in a bowl of water, When ready to eat take them out expunge the extra liquid and micro them (with husks on) for about three minutes each.

Husks and corn silk are really easy to remove after cooking.

In the future bring the corn home and nuke it as it is , you'll like the result and the time it saves.

[RgrF]

Throw them in a bowl of water, When ready to eat take them out expunge the extra liquid and micro them (with husks on) for about three minutes each.

Husks and corn silk are really easy to remove after cooking.

In the future bring the corn home and nuke it as it is, you'll like the result and the time it saves.

[Jimmypoo]

Roger....


You're repeating things like a bumbling old man!

[Jimmypoo]

I have an idea!

It's TWO EARS OF CORN!

Throw them away!

[Jimmypoo]

Mac-A-Matic wrote:
Every summer, I go out and buy as much corn as I can from a local farmer.
I take the leftover cores and roast them in the oven, toss them into a big stock pot
and - I usually end up with about 3-4 gallons of finished.

HE HAS TWO EARS OF CORN!!!!! Not TWO ACRES!!!


Everyone has gone nuts around here!!!