blake murphy wrote:

> if you buy corn on the cob and circumstances dictate that you can't
> cook it until the next day, should you refrigerate it or leave it out?
> does cold accelerate the sugar to starch process, or slow it down?
>
> thanks.
>
> your pal,
> blake

I always refrigerate it. It preserves it perfectly up to
one week. I've experimented and it tastes the same a week
later as it does the first day I get it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?