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I came here looking for a spot to drop a minor annoyance vent about something food related...
Has anyone ever looked up on the internet, some fairly basic point of cooking, looking for instruction, and followed instruction given by multiple search result sites, only to have it turn out completely awful? Why is there so much wrong info out there, I would like to know?
I have made boiled corn on the cob many times, but I never really timed it. I just boiled it while I was making other food at the same time, and hoped for the best, with mixed results. A number of websites, when I looked not long ago, said to boil it for only 5 minutes...one even said less than that! Of course, this resulted in undercooked, tough, nasty corn. It just did not work.
I have experimented and found since that 20 minutes in the pot is the sweet spot for corn here. Afterwards I put it in foil with seasonings and butter for a few minutes. And it is perfect. PERFECT.
Is there anyone here who actually likes their corn boiled for only 5 minutes? Do I have peculiar taste? Or do the websites just have it utterly wrong?
(I am talking about corn got as fresh as I'm going to find it either from a farmer's market or in season at the grocery store. Never frozen.)
Kind of...I typically bring the water to a hard boil, then cover it and turn off the heat and let it sit for however long, until dinner is ready. This would typically be about 20 minutes or so. Very fresh corn is good raw, so I don’t believe in cooking it to death. If you mean that you simmer it for 20 minutes, to me that seems a bit long.
Kind of...I typically bring the water to a hard boil, then cover it and turn off the heat and let it sit for however long, until dinner is ready. This would typically be about 20 minutes or so. Very fresh corn is good raw, so I don’t believe in cooking it to death. If you mean that you simmer it for 20 minutes, to me that seems a bit long.
I would never eat raw corn. I boil it, full boil, for 20 minutes, then pull it out and wrap it in foil with butter and seasonings (mesquite salt, fresh ground pepper and bacon flavored seasoning which, I note, somehow is a vegan product, but I don't question it...) for maybe 3-5 minutes additional. It is tender and sweet.
So...other people like hard, firm corn kernels?
This was part of what I was wondering... I also know that the way I like my green beans isn't like how most do. Most people like them far more firm than I do, I like 'em soft (Del Monte canned ones simmered in beef broth until the broth cooks off and leaves the flavor in the beans.) But I thought that there was somewhat more consensus about fresh corn, though. I mean, when I have got it at BBQ restaurants, it's always super soft kernels, well cooked and very buttered.
I would never eat raw corn. I boil it, full boil, for 20 minutes, then pull it out and wrap it in foil with butter and seasonings (mesquite salt, fresh ground pepper and bacon flavored seasoning which, I note, somehow is a vegan product, but I don't question it...) for maybe 3-5 minutes additional. It is tender and sweet.
So...other people like hard, firm corn kernels?
This was part of what I was wondering... I also know that the way I like my green beans isn't like how most do. Most people like them far more firm than I do, I like 'em soft (Del Monte canned ones simmered in beef broth until the broth cooks off and leaves the flavor in the beans.) But I thought that there was somewhat more consensus about fresh corn, though. I mean, when I have got it at BBQ restaurants, it's always super soft kernels, well cooked and very buttered.
The thought occurred to me that I haven't seen any in years.
Most manufacturing facilities have relocated to Mexico or China. The few that remain are usually doing niche manufacturing with under 50 employees. When I relocated to a particular Chicago suburb in 2000, there were 40 manufacturing facilities in the city. When I was last there in 2018, I think that there were perhaps 12 left and most had downsized.
White collar employees usually have longer lunch periods and prefer to eat out or carry in their lunch.
They found out there was more money to be made by turning their "roach truck" into a trendy mobile food truck and locating them close to middle upper class shopping locations and office buildings.
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What happened to concession trucks that used to go to construction sites and factories?
