Quentin Grady wrote:
> This post not CC'd by email
> On Mon, 6 Feb 2006 17:50:31 -0600, "Pete Romfh"
> > wrote:
>
>> Quentin Grady wrote:
>>> G'day G'day Wendy,
>>>
>>> The soup sounded fine. Soup appeals to blokes. You
>>> sort of don't need to plan. Add ingredients in the
>>> right order and leave to cook. Soaking things over night
>>> requires more forethought than most blokes are likely to
>>> muster. Most go to the kitchen WHEN they are hungry.
>>>
>>> Best wishes,
>>> http://homepages.paradise.net.nz/quentin
>>
>>
>> My Texas Caviar recipe wouldn't be unreasonable in this
>> catagory It's very flexible on ingredients and requires
>> only mixing and allowing it to marinate.
>> Doesn't taste half bad either.
>
> G'day G'day Pete,
>
> Sounds pretty good. White shoepeg corn doesn't translate
> to anything I know here. Are we talking kernels ... baby
> corn cobs... corn puree?
>
> I find it odd that one puts sugar or sugar substitutes in
> soup. Perhaps we prefer more savoury food.
>
> Best wishes,
> Quentin.
>
>

It's kernel corn.
You need a bit of sweetness to get the correct sweet-sour-spicy flavour.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org