so i was at dinner with a britisher. she ordered a prawn and rocket pizza. when it came, she put ketchup on it. I have pics

thread makes me want a big buttery corn on the cob

"Corn" could also be popcorn or flour corn or barleycorn, if barleycorn is indeed an actual thing and not just a name for pubs? I quite liked canned sweetcorn anyway, but corn on the cob is better.

q for americans

https://img.buzzfeed.com/buzzfeed-static/static/enhanced/webdr05/2013/4/8/18/enhanced-buzz-12014-1365461764-2.jpg

I can't speak for the UK but in the US, I have a strong suspicion that serving someone popcorn after they have asked for "corn" would get you a lot of puzzled stares

Mexican style - Elote

http://sanchosmexican.com/wp-content/uploads/2015/07/corn-2-image.png

All corn is good, but fresh is much better, of course. And frozen corn beats canned corn.

I don't understand how anyone can find corn on the cob vile unless the only time they had it, someone pooped on their corn

so can an american explain creamed corn to me (that was the log lady img I posted just now that isn't showing up on my browser but it is on zing?)

https://s-media-cache-ak0.pinimg.com/736x/0e/d6/91/0ed69101789e81b54a2793da8d186c66.jpg

like this def seems like it would push the limits of the "all corn is good" theory

https://en.wikipedia.org/wiki/Creamed_corn

btw creamed spinach >>> creamed corn

that wikipedia article comes within inches of using the term "resultant paste"

yeah I mean creamed corn is not the best idea in the world

creamed spinach, esp if made with cream cheese, is delicious

https://en.wikipedia.org/wiki/Paste_(food)

Blenders, grinders, mortars and pestles, matates, and even chewing are used to reduce unprocessed food to a meal, powder, or when significant water is present in the original food, directly into a paste. If required, water, oil and other liquids are added to dry ingredients to make the paste. Often the resultant paste is fermented or cooked to increase its longevity. Often pastes are steamed, baked or enclosed in pastry or bread dough to make them ready for consumption.

we call it sweetpaste in the uk

tbh I would eat corn chowder so I should probably get off my high horse wrt gloopy corn mulch

I guess I've only ever heard people call it "corn" except for Minnesotans. It's not like there's other kinds of corn you just eat, is there?

I'm pretty certain all non-American ilxors know this shit and so do many American ilxors, but there are tens of millions of Americans who don't know this, so ftr:

British English has for centuries used "corn" as a generic term to denote all kinds of grain crops: wheat, barley, oats, millet, etc. When English colonists got to north america they quickly discovered that indian corn was by far the best and easiest grain crop to grow. It dominated American agriculture and diet to such an extent that in America the generic word "corn" soon became exclusively associated with indian corn, and then, by extension sweet corn. It lost its generic meaning here, but it still gets used generically in other English speaking countries.

Is that like how they call any kind of yarn "wool", even if it's 100% acrylic?

I've never heard anyone use "corn" in the generic sense in everyday life, but I work in a lab that does quality testing on cereal crops and sometimes the term corns will be used in place of grains/seeds eg "number of whole corns in [barley] sample". we do analyse maize but call it maize because science

Yeah I have no objections to using the word "maize" when necessary for precision.

wait hold up a second

"pole corn"?

yeah I mean creamed corn is not the best idea in the world

Depends on how fresh it is. Creamed was the only method for putting up the summer sweet corn* crop when I was growing up. Nowadays it seems like everybody has enough freezer space to put the ears up whole, on the cob, sometimes unshucked even.

2-3 times per summer we'd have so much corn coming in that we'd have fresh creamed corn on biscuits instead of gravy.

* As opposed to field corn, which was dried and went to feed livestock.

The fading away of "corn" as a generic term for grain seems inevitable atm, because of the global influence of American films and television and the global popularity of maize as a food crop.

http://cdn.firstwefeast.com/assets/2015/07/cream-corn-potato-pizza.jpg

"Managing partner Hillary Barq and chef Nick Vella took over in June and have maintained the restaurant's focus on Sicilian-influenced dishes" in a casual setting at this spot, sandwiched between stunners Herbsaint and Marcello's. While appetizers can tend toward the bland or unbalanced, stick with the pastas—especially the squid ink linguine—and the best bet of all, the wood fired pizzas:

A standout Parmesan creamed corn and shrimp version sounds strange at first but is a showstopper. The buttery corn topping tastes like a bisque but is thicker; crispy, salty slices of speck add deep fatty flavor, which is balanced by heaps of fresh arugula.

just to bring us full circle

wait hold up a second

"pole corn"?

― STOP KILLING ANIMALS, THEY'RE MINT (DJP), Monday, June 6, 2016 2:18 PM (11 minutes ago) Bookmark Flag Post Permalink

We call it corn on the pole.

I've tried several different variants of "stripper corn" joke and none of them have really worked ;_;

hominy hominy hominy

From a lifetime of parties with extended family that is Polish, this is the true Pole corn
http://images.media-allrecipes.com/userphotos/250x250/00/32/21/322161.jpg

wait hold up a second

"pole corn"?

― STOP KILLING ANIMALS, THEY'RE MINT (DJP)

I'm imagining Dan as Butthead in the Sex Ed class scene.

https://www.youtube.com/watch?v=gHmsReGYnCs

Sweetcorn/corn is great in all its forms imo. A bowl for lunch with salt, as part of a barbecue, on pizza, to yellow up any dishes that need it (paella), popcorn... This 'creamed corn' looks delicious too, so I'll be making that soon.

Once I lived near a stand that sold it with different combinations of salt, paprika, cheese, chilli, sugar, chocolate...there wasn't a single bad one.

When vegetarian pizza offerings are so often composed of mystifyingly stew-centric components (why should I enjoy courgette on a bread? Aubergine? Are you crazy?), sweetcorn is the salvation from getting a plain one. What a great texture!

yellow up

courgette and aubergine on a pizza work really well. my pizza last night had courgettes on it and was much the better for this. keep your goddamned creamed corn away from me

*plans dinner*

aubergine on bruschetta is nice

we have a corn stand round our way too, cups of fresh sweetcorn with various toppings/flavours, always smells delicious

I envy you.

Spicy corn in a cup is a thing in South Asian neighbourhoods in London and it's only about a pound or £1.50 per serving.

2 spices 1 cup

what do you mean by stew-centric? i've never had stewed egg plant or zucchini or had them in a stew. i have had many stews with corn

Stewed corn? That is to mask its finest properties. Maybe there's another big continental divide to be observed over stews. I've had plenty of vague, European stews involving courgette during long, sad winters.

stewed aubergine def a thing in lebanese &c cuisine

if you've not had baba ghanoush then frankly you can't say anything about aubergines

Ratatouille is a type of stew! How have you not heard of that?

I always feel a bit of a fraud posting on food threads as I don't know shit about food and don't really care about it, but considering stews and stew-like soups (or "stewps") are the only thing I can cook I feel like I can speak more assuredly on this matter.

staidinterface

i lump stews, chowders, soups together in my head i guess. i've had ratatouille but always thought it was baked so i never have thought of it as a stew

All of this said, I did once make a Bamia pizza (like a Middle Eastern okra stew, but on a pizza base), so I don't think I can be critical of any food combination. 'Stewp' sounds marketable.

I saw a woman pour ketchup all over her pastrami sandwich in a noted Jewish deli. I found it offensive, and I think a rabbi should rule it traif.

i don't think i've ever encountered the word 'courgette' before today

I would have guessed it meant "little cougar"

phonetically speaking, zucchini might beat courgette, although the endings are problematic for both - zucchini looks like a singularised plural and courgette seems to use the feminine diminutive that so benights the french language