On 2016-05-01 10:36 AM, jmcquown wrote:
>> Creamed corn is partially digested upchuck. I'll totally pass on that
>> <shiver>.
>>
>> -sw
>>
> That's pretty much what it looks like. Give me a roasted ear of corn
> any time.

My mother used to serve us creamed corn. I always thought it was a
substandard way to do corn.

On 2016-05-01 12:10 PM, Ed Pawlowski wrote:
> On 5/1/2016 10:17 AM, Janet wrote:
>
>> I can't understand why Julie finds shortages of fresh undamaged
>> produce in Bothell when California and Florida are on her US doorstep,
>> and Mexico the Caribbean and South America next door?
>>
>> Janet UK
>>
>
> Many possible reasons.

There is only one reason why it seems to be a problem for Julie and for
on one else.



> There was even a comment about bananas. I've noticed in our stores they
> seem to be taking up a lot of space and the price is low. Evidently
> there is a sudden large harvest and they have to be moved out before
> they rot. An entire side of one aisle was loaded with bananas, at least
> four times the normal space.

Bananas may be a bad example. There seems to be an acceptable price for
bananas in various places. Around here these days it seems to be 79cents
/lb. I was telling a friend of mine from Buffalo that I thought
Americans were getting robbed on bananas because when I was in
California they were 99 cents. He said they were 59 in Buffalo. We know
that prices go up and down with seasons, availability and demand, but
those things are almost always the selling for the same price in each
region, and the prices vary so much between those regions.


>
> Watch the prices and availability and you can tell what the climate is
> in different parts of the world. Last week there was a lot of asparagus
> from Mexico at a good price. Problem is, it is not nearly as good as
> the local stuff that will be in the market in 6 weeks or so. Some thing
> just don't ship and store al that well.
>

On Wednesday, April 27, 2016 at 7:34:11 PM UTC-4, Jill McQuown wrote:
> In the succotash thread, someone mentioned corn. Seems like sweet corn
> is already coming to market in the southern US. It's on sale at Publix,
> Food Lion and Piggly Wiggly.
>
> The corn is likely from Florida, although I do need to take another
> drive to the nearby fruit and vegetable farms to check out what they
> have to offer.
>
> IMHO, it's not yet the best price. It's a tad too early. The lowest is
> 6 ears for $2.98. In a few weeks it will likely be 10 ears and the
> price might drop.
>
> I have to thank lucretia (again) for tipping me off to the fact corn can
> be tossed in the freezer in the husks without any par-boiling or
> blanching. I did that with the ears of corn I bought last year at a
> farm stand. The corn was outstanding when I was ready to cook/eat it.
>
> I like to grill corn. With the husks on. Soak them in water first to
> prevent scorching. Mmmm, delicious!
>
> Jill

It's spelled brothel.

On 5/1/2016 2:48 PM, Dave Smith wrote:
> On 2016-05-01 12:10 PM, Ed Pawlowski wrote:
>> On 5/1/2016 10:17 AM, Janet wrote:
>>
>>> I can't understand why Julie finds shortages of fresh undamaged
>>> produce in Bothell when California and Florida are on her US doorstep,
>>> and Mexico the Caribbean and South America next door?
>>>
>>> Janet UK
>>>
>>
>> Many possible reasons.
>
> There is only one reason why it seems to be a problem for Julie and for
> on one else.
>
>
>
>> There was even a comment about bananas. I've noticed in our stores they
>> seem to be taking up a lot of space and the price is low. Evidently
>> there is a sudden large harvest and they have to be moved out before
>> they rot. An entire side of one aisle was loaded with bananas, at least
>> four times the normal space.
>
> Bananas may be a bad example. There seems to be an acceptable price for
> bananas in various places. Around here these days it seems to be 79cents
> /lb. I was telling a friend of mine from Buffalo that I thought
> Americans were getting robbed on bananas because when I was in
> California they were 99 cents. He said they were 59 in Buffalo. We know
> that prices go up and down with seasons, availability and demand, but
> those things are almost always the selling for the same price in each
> region, and the prices vary so much between those regions.
>

Bananas are usually 69 - 79, but for some time now they have been 49
here. Usually they coast through spring at about 69 and drop for a
while when local produce is abundant.

On Sunday, May 1, 2016 at 2:35:53 PM UTC-4, Dave Smith wrote:
> On 2016-05-01 10:36 AM, jmcquown wrote:
> >> Creamed corn is partially digested upchuck. I'll totally pass on that
> >> <shiver>.
> >>
> >> -sw
> >>
> > That's pretty much what it looks like. Give me a roasted ear of corn
> > any time.
>
> My mother used to serve us creamed corn. I always thought it was a
> substandard way to do corn.

Real creamed corn sounds delightful:

<http://www.marthastewart.com/341011/creamed-corn>

Canned, not so much.

Cindy Hamilon

On 5/1/2016 9:11 AM, Sqwertz wrote:
> On Sat, 30 Apr 2016 18:30:22 -0400, jmcquown wrote:
>
>> On 4/30/2016 4:38 PM, Brooklyn1 wrote:
>>>
>>> I like corn but I much prefer frozen
>>> niblits... actually my favorite is canned creamed corn, I especially
>>> like it in corn muffins.
>> ...
>> Canned creamed corn, sorry, not a fan of it. I have used canned whole
>> kernel corn for quick corn chowder (usually made with bacon).
>
> Creamed corn is partially digested upchuck. I'll totally pass on that
> <shiver>.

Canned creamed corn is not exactly visually appealing, and the canning
process somehow changes the texture, IMHO. Personally, I avoid the
stuff no matter its application.

Just picked sweet corn-on-the-cob is [usually] so very good, and a
freshly-made batch of creamed corn can be oh-so-good, too ;-) My method
is to cut off the kernels, then use the backside of the knife to 'rake
down the cob' for the remaining milk and germ <--is that the right
word?==<<. Both are put into a pot, along with generous dollops of
butter and some heavy whipping cream for preferred denseness
(soupiness?). Add salt and other seasonings as desired. Use medium
high heat on the stove, stirring frequently for about 12-18 minutes
until heated through or desired doneness <--is that even a word?==<< is
achieved. Very simple and quite tasty =:-)

Sky

--

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 5/1/2016 3:14 PM, Cindy Hamilton wrote:
>
> On Sunday, May 1, 2016 at 2:35:53 PM UTC-4, Dave Smith wrote:
>
>> On 2016-05-01 10:36 AM, jmcquown wrote:
>>>
>>>> Creamed corn is partially digested upchuck. I'll totally pass on that
>>>> <shiver>.
>>>>
>>>> -sw
>>>>
>>> That's pretty much what it looks like. Give me a roasted ear of corn
>>> any time.
>>
>> My mother used to serve us creamed corn. I always thought it was a
>> substandard way to do corn.
>
> Real creamed corn sounds delightful:
>
> <http://www.marthastewart.com/341011/creamed-corn>
>
> Canned, not so much.

Ditto =8-) That's a nice recipe; thanks for sharing the link. Can't
say that I've ever used sugar when making creamed corn. IMO, excellent
sweet corn shouldn't need the additional sugar, but that's just me.

Sky

--

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Sun, 1 May 2016 09:10:01 -0400, jmcquown >
wrote:

> On 5/1/2016 1:04 AM, sf wrote:
> > On Sat, 30 Apr 2016 09:20:26 -0400, jmcquown >
> > wrote:
> >
> >> That's why I think this advertized corn is from Florida.
> >
> > What does it say on the sign? You'll know at the very least if it was
> > grown in the USA.
> >
> I was reading the online store flyers. They usually indicate where the
> produce is from. The summer squash clearly says Florida but there is no
> mention about the origins of the corn.
>

Probably not sourced in the USA, if they aren't saying.


--

sf

On Monday, May 2, 2016 at 1:43:49 AM UTC-4, Sky wrote:
> On 5/1/2016 3:14 PM, Cindy Hamilton wrote:
> >
> > On Sunday, May 1, 2016 at 2:35:53 PM UTC-4, Dave Smith wrote:
> >
> >> On 2016-05-01 10:36 AM, jmcquown wrote:
> >>>
> >>>> Creamed corn is partially digested upchuck. I'll totally pass on that
> >>>> <shiver>.
> >>>>
> >>>> -sw
> >>>>
> >>> That's pretty much what it looks like. Give me a roasted ear of corn
> >>> any time.
> >>
> >> My mother used to serve us creamed corn. I always thought it was a
> >> substandard way to do corn.
> >
> > Real creamed corn sounds delightful:
> >
> > <http://www.marthastewart.com/341011/creamed-corn>
> >
> > Canned, not so much.
>
> Ditto =8-) That's a nice recipe; thanks for sharing the link. Can't
> say that I've ever used sugar when making creamed corn. IMO, excellent
> sweet corn shouldn't need the additional sugar, but that's just me.

Well, that's why we all know how to cook: so we can use our judgment
about such things. I found another creamed corn recipe that called
for rosemary, turmeric, and cornmeal. I think I'd just leave those out.
IIRC, the turmeric was to make it more yellow and the cornmeal was to
make it thicker.

Cindy Hamilton

On Mon, 2 May 2016 00:43:44 -0500, Sky > wrote:

>On 5/1/2016 3:14 PM, Cindy Hamilton wrote:
>>
> > On Sunday, May 1, 2016 at 2:35:53 PM UTC-4, Dave Smith wrote:
>>
>>> On 2016-05-01 10:36 AM, jmcquown wrote:
>>>>
>>>>> Creamed corn is partially digested upchuck. I'll totally pass on that
>>>>> <shiver>.
>>>>>
>>>>> -sw
>>>>>
>>>> That's pretty much what it looks like. Give me a roasted ear of corn
>>>> any time.
>>>
>>> My mother used to serve us creamed corn. I always thought it was a
>>> substandard way to do corn.
>>
>> Real creamed corn sounds delightful:
>>
>> <http://www.marthastewart.com/341011/creamed-corn>
>>
>> Canned, not so much.
>
>Ditto =8-) That's a nice recipe; thanks for sharing the link. Can't
>say that I've ever used sugar when making creamed corn. IMO, excellent
>sweet corn shouldn't need the additional sugar, but that's just me.
>
>Sky

that's the idea/recipe that I have used for years and years. I don't
remember where I got the idea -- probably from the only cookbook I
owned when I got married, The Culinary Arts Institute Cookbook. The
amount of sugar is negligible but sort of rounds the flavor. I also
have a recipe for lima beans that adds a bit of sugar while cooking.
The difference in flavor is amazing. The flavor is just fuller, it
doesn't taste sweet at all. It's kind of like what salt does for
food.
Janet US

Janet B wrote:
>
> that's the idea/recipe that I have used for years and years. I don't
> remember where I got the idea -- probably from the only cookbook I
> owned when I got married, The Culinary Arts Institute Cookbook. The
> amount of sugar is negligible but sort of rounds the flavor. I also
> have a recipe for lima beans that adds a bit of sugar while cooking.
> The difference in flavor is amazing. The flavor is just fuller, it
> doesn't taste sweet at all. It's kind of like what salt does for
> food.

IMO, kinda like adding a tablespoon of sugar to red spaghetti sauce.
Makes it taste better but not sweet.

Sky wrote:
>
> Just picked sweet corn-on-the-cob is [usually] so very good, and a
> freshly-made batch of creamed corn can be oh-so-good, too ;-) My method
> is to cut off the kernels, then use the backside of the knife to 'rake
> down the cob' for the remaining milk and germ <--is that the right
> word?==<<. Both are put into a pot, along with generous dollops of
> butter and some heavy whipping cream for preferred denseness
> (soupiness?). Add salt and other seasonings as desired. Use medium
> high heat on the stove, stirring frequently for about 12-18 minutes
> until heated through or desired doneness <--is that even a word?==<< is
> achieved. Very simple and quite tasty =:-)

I've never cared for canned but your fresh recipe sounds worth trying.
Saving your plan to try soon.

I often see apples and bananas both in convenience stores around here.

N.