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

the juices from the head of the prawn are amazing! certain types of frying make it p easy to eat more of the prawn in its entirety. in spain you see people sucking the shrimp head p much everywhere.

glad dan is presumably in bed as i posted that.

Decided to cook creamed corn tonight. What is it traditionally eaten with in the U.S.A? If it goes wrong, I'll just order a pizza (and put it on that).

i heard it was traditionally eaten with a full seafood paella

in my experience creamed corn is mostly a southern thing so it's typically eaten w/ traditional southern foods.

lol LG

the creamed corn is in the oven. this is not a drill.

have settled on 'whipping post' (fillmore versh) as soundtrack for this occasion

http://i.imgur.com/x5ioowX.jpg

...this is healthy.

hey this ain't so bad

if you like corn

Serving suggestion

Corn should be eaten off the cob with seasoned butter, popped with oil, or ground up for meal or flour. There is no other acceptable treatment.

ground into a paste

tbh I quite like canned creamed corn heated and put on crispy toast, with a LOT of black pepper.

But I recall as a child I hated the smell and idea of it so so badly, that I'd hide under my bed covers and whine, whenever dad cooked some up.

My uncle and grandad grew corn for a living, mostly popcorn or feed corn but they did do some sweet corn too. It's not unusual in rural Indiana in late July or August to be able buy sweet corn ears out of the back of a pickup truck pulled on the side of the road that was just picked.

One really good way to cook an ear of corn is to clean it, shuck back the leaves, pull off the silks, then add garlic butter to the corn, pull back the leaves tying it with string and cook the ears on a grill.

It's also good to take fresh corn ears cut the corn off the cob, render a piece of bacon with chopped onion and fry up the corn in an iron skillet. Cook it until the sugar in the corn starts to carmelize and the corn browns up a bit. Fresh corn will still be firm but it will have a very different taste than the canned stuff most people know.

Yeah, frying up fresh corn is very important. I learned that recently. Growing up in Indiana, we had a Corn Roast with extended family every year and grilled them as you describe. Was not uncommon for a few people to eat more than 10 ears of corn each that day.

it's always kind of funny to run into someone who's either lived in the city during their entire Midwest life or has recently moved to the corn belt and thinks that all the thousands of acres of corn they drive by in the countryside is sweet corn (the squishy kind you eat with butter or cut off the cob and make one of many dishes).

I work for BIG CORN so this is something that I take for granted

weird what passes for humor out there I guess

big corn sounds interesting

anytime you want to hear about ethanol or something, you let me know

how big is that industry? are you guys an extended enterprise?

the twilight view of the south bend ethanol plant from route 31 is magical

Ethanol is a pretty big business in Iowa and Indiana. I'm sure the fields in Northern Indiana around where my uncles farm are growing for a big ethanol refinery they put in their county. Like many family farms, they still own the land but most of it is leased out to big companies now. Indiana was always known for popcorn too, including the late Orville Redenbacher. Probably changed quite a bit now, but a lot of big seed corn growers would also raise hogs.

that's pretty cool

ya i was wondering if they outsourced to bigger companies to run a more efficient/effective supply chain

I still buy Redenbacher popcorn. It's the only good stuff my small local grocer sells.

Too hard to compete, the big corporate growers can make bigger and better deals and get set prices per bushel as they got the output. They can also get better deals for hardware or seed technology to make it all work. The smaller growers that keep going usually are diversified, they have other side businesses like hogs (since you have seed corn from your farm) or growing fresh produce like tomatoes or letting a cell company put a tower in your fields.

Renting out the land is a steady payday. My uncle is nearly 80 and while he still works pretty much full time, he hasn't farmed himself in quite a few years.

I went back to Ohio a few summers ago and we got some corn from a roadside stand. It seemed to be a lot sweeter than I remember it being when I was a kid. Anyone else notice this?

Yeah, some of the varieties they've developed in the last few years are downright sugary. I'd like to compare to the sweetest available heirloom corn.

I meant ethanol in a general sense, I am on the corn side of it. As in, the company works on the genetics of it, the planting of it, the sale of seed, all kinds of things that are corn

probably some of it ends up at wins' lab, who even knows, it's all over

no sweet corn though, just "field corn"/seed corn/whatever you call the hard kernels that grow in ear form on a cob in a field. that maize stuff.

corn corn corn

I eat a lot of sweet corn, though, and yeah, the varieties are really boring and not as varied as I like

There's some lame as variety called "peaches and cream" that has two different colors of kernels that you see at roadside stands and that stuff is way too sweet imo but super popular

has anyone here tried feed corn? curious if you could make something of it.

ever had hominy, masa, corn tortillas?

I wonder if there's a wiki version of the exhibit we have at work with the history of cultivated maize. That shit looked like weird wheat 10,000 years ago before people started selectively breeding it.

https://en.wikipedia.org/wiki/Zea_%28genus%29#/media/File:Maize-teosinte.jpg

hominy, masa, corn tortillas, cornbread, polenta

Oh yeah, and Doritos. Ever had Doritos? You're eating that good corn

Then there's the ever popular and controversial high fructose corn syrup

sure, have had all of it

didn't know it was "feed corn"

thx

mh is your job title "corn technician"

when i was 5 i took a walk with my dad by a corn field and he picked an ear of corn for us to eat when we got back. we cooked it in the microwave. it was feed corn.

I'm more of a wheat guy.

there's no such thing as bread fyi

noted corn expert

lol harbl

I help wrangle many types of corn (and to a lesser extent, soy, canola, etc) data
Everything from how big plants are to number of kernels to DNA sequence data

I just wish they'd standardize on metric