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07-17-2021, 02:08 PM - 2 Likes   #90631
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Corn on the cob. Buttered with salt and pepper. A universal culinary treat in any language, in any country.

It is the common thread that binds us all together.

07-17-2021, 02:24 PM - 3 Likes   #90632
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QuoteOriginally posted by Racer X 69 Quote
Corn on the cob. Buttered with salt and pepper. A universal culinary treat in any language, in any country.

It is the common thread that binds us all together.
кукуруза в початках in Russian! Not known in Inuit, sadly; have to make do with igunaq instead.
07-17-2021, 02:43 PM - 2 Likes   #90633
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QuoteOriginally posted by Racer X 69 Quote
Corn on the cob. Buttered with salt and pepper. A universal culinary treat in any language, in any country.

It is the common thread that binds us all together.
Corn for all !
07-17-2021, 02:50 PM - 3 Likes   #90634
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QuoteOriginally posted by Racer X 69 Quote
Corn on the cob. Buttered with salt and pepper. A universal culinary treat in any language, in any country.
QuoteOriginally posted by lesmore49 Quote
Corn for all !
We bought a bag of these at Menard's last week.
Very intense buttered corn flavor. Good but almost too intense.

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07-17-2021, 02:56 PM - 2 Likes   #90635
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Used to boil my corn on the cob, then I was introduced to grilled. Haven’t boiled an ear since! The kernels get a bit carmelized. And even sweeter. Add butter and YUMMM!!
07-17-2021, 04:50 PM - 3 Likes   #90636
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My daughter was not happy that I was snapping this, hence the stink eye.
That's uncooked corn from a field next to their house in Illinois.

07-17-2021, 05:48 PM - 2 Likes   #90637
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BACON


guess it goes with corn


I don't eat corn...



Dave

07-17-2021, 06:06 PM   #90638
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QuoteOriginally posted by Parallax Quote
We bought a bag of these at Menard's last week.
Very intense buttered corn flavor. Good but almost too intense.
I've never seen that product up here. I would give it a shot though. Corn flavored chips, sounds good to me.
07-17-2021, 06:42 PM - 2 Likes   #90639
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QuoteOriginally posted by Parallax Quote
Very intense buttered corn flavor. Good but almost too intense.
It's the artificial flavors.

Grabbing your taste buds and ripping them out by the roots.
07-17-2021, 06:47 PM - 2 Likes   #90640
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QuoteOriginally posted by dbs Quote
I don't eat corn...

Dave
07-17-2021, 06:52 PM - 1 Like   #90641
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QuoteOriginally posted by RoxnDox Quote
Used to boil my corn on the cob, then I was introduced to grilled. Haven’t boiled an ear since! The kernels get a bit carmelized. And even sweeter. Add butter and YUMMM!!
I like it grilled too.

Get it fresh from the field, husk and all. Open up the husk, get all the tassle out, smear the cob with Carli butter, rewrap with the husk, and grill.

When ready, remove the husk, leaving the stem for a handle, and serve brushed with more garlic butter.

Mmmm . . . . . . . . . Tasty!
07-17-2021, 07:05 PM - 1 Like   #90642
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QuoteOriginally posted by Racer X 69 Quote
Strange ..... but ..... true
07-17-2021, 09:52 PM - 1 Like   #90643
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QuoteOriginally posted by dbs Quote
Strange ..... but ..... true
What about popcorn?
07-17-2021, 10:15 PM   #90644
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QuoteOriginally posted by StiffLegged Quote
Rasps and bugs both. Supermarkets just can’t compete for freshness.
Supermarkets in England are much worse than in Australia. Even for long shelf life products like milk. Seems they store them till just before use by date before putting them on the shelf. Australian supermarkets solved that problem by using local suppliers working on consignment and managing what is on the shelf instead of putting perishables through the whole supply chain so the freshness is used up in the depot and the truck.
07-17-2021, 10:17 PM - 2 Likes   #90645
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QuoteOriginally posted by StiffLegged Quote
I have had ‘em barbecued, but it always seemed a barbarous way to treat a succulent cob. Much better boiled (just enough) and buttered.

I did come across one chap who sent his back to be boiled more, against advice: the lumps of yellow wood resulting were grievous to behold, and even worse to eat.
Parallax will tell us he is vindicated for boiling.
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