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    • Post in eG Cook-Off #83: A Bounty of Sweet Corn
      Growing up, we had a place on Chincoteague Island and driving from Northern VA to the island we passed through MD – and dozens of farm stands.  My mom would stop and buy enough Silver Queen and tomatoes for the weekend.  Sometimes our meals would be just that – corn and tomatoes.  The only condiments being butter, Miracle Whip, salt and pepper.  Can’t ever find Silver Queen corn anymore, but that was my favorite. 
      My mom always boiled corn, but now I do it one of two ways – if I’m just doing a few ears, I use the microwave method of cooking for a few minutes, cutting off the end and shaking the ear out of the husk.  If I’m doing a large amount, I do the cooler method – husk the corn, put it in a cooler and cover with boiling water. 
      My favorite ways of serving having corn (other than dripping with butter, sea salt, and pepper) are Maggie's Shrimp w/ Corn & Basil:

      Fresh Corn Chowder with paprika oil:

      And the way it is served at our favorite central American restaurant – Al Carbon in Charlottesville VA – mayo, cotija, chili powder, and lime:
        • Delicious
        • Like
    • Post in Cook-Off 63: Summer Squash
      Zucchini ribbons shaved with vegetable peeler, marinated in salt/lime juice, dressed with olive oil, topped with kalamata olives, blue cheese, peppitas.  
        • Delicious
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    • Post in What Are You Preserving, and How Are You Doing It? (2016–)
      Busy time of year, as usual. 
      Yesterday I picked a lot of our Nirvana sweet corn.  Sat in the driveway with a beer or two and shucked it all (ahhhhhh summer  ).
      Brought a huge pot of salted water to boiling and blanched the corn for 3 minutes and straight into an ice water bath.

      Meanwhile, Ronnie was in the garage making me this corn holder thingy to make it easier to scrape the corn off


      LOVE my Vacmaster.  Can't say that enough

      Also, made the corn stock from Deep Run Roots and put a couple tubs in the freezer

      Getting a lot of cherry/grape tomatoes so I'm excited about that.   Sliced in half and drizzled with olive oil and sea salt.  I like to dry them a bit in the CSO-- a couple hours or so at 250F--sometimes at 225F if I'm not in a big hurry.  

      Done and I keep them in the fridge covered in olive oil.  Delicious in the middle of winter on a salad or pizza.
        • Delicious
        • Like
    • Post in Drinks! 2018
      I've been playing around with Maggie Hoffman's Batch Cocktails: Make Ahead Pitcher Drinks for Every Occasion.  One of my favorites so far is Bound by Venus from bartender Jesse Cyr.  
      Maybe like a rosemary forward Puritan cocktail with fino sherry subbing in for the vermouth? 

      Bound by Venus from Jesse Cyr  (8 servings)
      2 cups gin infused for 2.5 hrs with 4 sprigs of rosemary w/occasional shaking, then strained
      3/4 cup fino sherry
      1/2 cup yellow Chartreuse
      3/4 cup plus 1T water
      Mix, chill in the freezer and serve in chilled coupes. 
        • Delicious
        • Like
    • " the New Trend in Steak :  Old Beef    WSJ
      this isn't really new , but it made it to the WSJ
      or , due to pay-wall ;  google
      The New Trend in Steak: Old Beef
      for review purposes :
      "'Steakhouses looking for the next big thing are hoping to lure diners with a new hook: old beef. Traditionally, U.S. restaurants have served meat from cattle that are no older than two years; older animals can be tougher and more susceptible to disease. But the meat tends to have a richer flavor. Taking a cue from restaurants in Spain, especially the Basque region, where “vaca vieja” is a tradition, more U.S. restaurants are putting old beef on the menu.''
      ""Bazaar Meat in Las Vegas was one of the first U.S. restaurants to offer older cows when it opened in 2014. Most diners still order the younger steak, says executive chef Alex Pitts, but interest in the older offerings has grown, now comprising about 15% of steak orders, says Mr. Pitts. ""
      "'At Corrida in Boulder, chef and co-owner Amos Watts started selling older beef last year. The 8- to 12-year-old angus tomahawk ribeye sells for $110 a pound. To make it more tender, the steak is dry aged, a process which helps break down the meat.""
      "" Because older cattle is at higher risk for disease, U.S. government regulations require meat processors to remove the spine, brain and other tissues when slaughtering cattle older than 30 months. That can make it difficult to find plants willing to process older cows, says Jordan Beeman, who runs HeartBrand Beef, a ranch in Flatonia, Texas. ""
      has anyone tried Older Meat ?  or has a place where it can bed purchased and cooked at home ?
      Pretty Pricey   it seems the usual cuts on an older steer or cow , shoulder , etc  would ideally lent themselves to SV
      as at least an initial par to the cooking.
        • Like
      • 5 replies
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