David Ross

Yes but really quick, probably only a minute or so.

I've had better luck with cutting the kernels off the cob, then vacuum sealing. It wasn't a scientific experiment but when I did the same thing with corn on the cobs and froze those the kernels didn't seem as crisp.

I like the "chicken jello." Which is bascially what my homemade chicken stock looks like.

Thanks so much. I recently herd about saving the cobs for stock, and I never had actually thought about it. What a great idea. Thanks again.

I remembered I had made a dish of creamed corn with grilled sweet corn somewhere on eGullet. So a search through the archives found this recipe I made in 2007, and I'll make again in the coming days. My opening comments back then say it all as far as my taste, or lack thereof, for traditional creamed corn- "I'd probably say that canned cream corn was on my 'top three list of most hated foods' when I was a kid. The other two were canned peas and my Mother's stuffed green peppers. I still don't like canned creamed corn, but homemade creamed corn is wonderful. You can either smoke the corn on the cob like I do or just cut it straight off the cob without smoking it. Right now our corn is very sweet in the Northwest so I think I'll make some creamed corn myself next weekend." Smoked Creamed Corn 2 large ears sweet yellow corn 3 slices smoked bacon 1 cup heavy cream ¾ cup grated white cheddar cheese 1 tbsp. chopped fresh lemon thyme 1 tbsp. chopped fresh sage ¼ tsp. cayenne pepper Salt and fresh ground black pepper to taste Prepare the fire in the outdoor grill. When the coals are white hot, place the rack over the fire. Place the whole ears of corn on the rack. Note-Do not remove the husks from the corn prior to grilling. Place the lid on top of the grill and let the corn roast and smoke for about 20 minutes. The husks will turn black and look charred. This is normal. Some of the kernels of corn will also get charred. Remove the corn from the grill and let it cool to room temperature. Remove the husks and silk from the ears of corn. Using a serrated knife, cut the kernels of corn off the ear. Cut the slices of bacon into small dice. Heat a sauté pan over medium heat and add the bacon. Cook the bacon pieces until golden brown and crispy. Remove the bacon pieces from the pan and drain on paper towels. Heat a large saucepan over medium heat. Add the corn, bacon, cream, cheese, lemon thyme, sage, cayenne and salt and pepper to taste. When the creamed corn begins to bubble, reduce the heat to low and keep the it warm until service. If the corn becomes too thick, add additional cream or water. The recipe is a great base for all sorts of dishes like corn pudding. This is how I used it in a seafood corn chowder. "Then a Creamed Corn and Oyster Chowder with Sauteed Dungeness Crab. I took the basic creamed corn recipe and added fish stock, clams, diced new potatoes and some Cajun seafood seasoning." The photo needs some work today, but I'll be re-working this dish. The seafood elements--I think the grilled sweet corn recipe is good as is.

My gosh that is one delicious corn dish.

Another question-do you slather ears of sweet corn in butter? Salted or unsalted? I'm searching for a photo of grilled sweet corn that I brushed with harissa. The August issue of Bon Appetit recommends harissa-mint, lemon-herb, parmesan and even a miso-sesame butter. What do you like on sweet corn on the cob?

Question about grilled sweet corn on the cob. I know that most people probably follow the method of pulling back the husks and pulling off the silk. Then forming the husk back over the ear before grilling. I guess the idea is to protect the corn from the heat of the grill. I sometimes use that method, but more often I pull off the husks, the silk and then put the ear of corn on the grill. I happen to like the char and grill marks, but you do have to watch it so it doesn't burn. What do you think?

This is a photo of my Father at the annual corn feed at the Oregon State Fair horse show. One of the trainers was from Eugene, Oregon in the southern part of the Willamette Valley. The horse show was about a week in late August and at the mid-week point he'd bring in boxes and boxes of sweet corn off his farm. All the show exhibitors and trainers looked forward to it every year. This photo was back in 1971 so I doubt we had very many super sweet types of corn back then, but the sweet corn we did have was really, really delicious.

Sounds delicious. Do you cut up or peel off pieces of the fried bread? I think corn is a natural for all those ingredients, especially coconut milk.

In Eastern Washington we've had an unusual summer so far and I think the sweet corn won't be ready, or good, for another two weeks. June was mild and July only had one week with our typically hot, dry weather. We're always at least 3 weeks behind the west side of the mountains in terms of when fruits and vegetables come mature.

https://www.youtube.com/watch?v=O5APc0z49wg "There's a bright golden haze on the meadow There's a bright golden haze on the meadow The corn is as high as an elephant's eye And it looks like it's climbing clear up to the sky Oh, what a beautiful mornin' Oh, what a beautiful day I've got a beautiful feeling Everything's going my way" As Gordon MacRae sang in Oklahoma in 1955, it is indeed a" beautiful mornin" and a beautiful time of summer when the corn is "as high as an elephant's eye." It's the season of fresh sweet corn. Sweet corn is a hybridized variety of maize with high sugar content. Also called sugar corn or pole corn, sweet corn is the result of a naturally occurring spontaneous mutation in the genes which control the conversion of sugar to starch inside the corn kernel. Sweet corn was grown by several Native American nations and was introduced to European settlers in 1779 by the Iroquois. It soon became a popular food in the southern and central regions of the United States. Unlike field corn, which is harvested when the kernels are dry and mature, sweet corn is picked when the kernels are moist and sweet at what scientists call the "milk stage." Once the corn reaches maturity, the process of converting sugar to starch is quick. Varieties of sweet corn are typically divided according to their sugar content, their color and the number of days it takes to mature. Sweet corn varieties mature anywhere from 65 to 86 days. Those that mature in 70 days or less are typically considered early summer varieties. Thus, sweet corn has a short harvest season but freezes and cans well so we can enjoy it throughout the year. The science and horticultural details of sweet corn are interesting, but my Father had a shorter, clearer example. He held a degree in agriculture from Oregon State University and worked for the Oregon Department of Agriculture for over 30 years. On Sunday drives through the Willamette Valley east of Salem, we drove by many cornfields "as high as an elephant's eye." "That's sweet corn there." He instinctively could tell the difference between sweet corn and what he called "feeder corn," (field corn), by the way it looked, how it was growing and how the field was planted. Feeder corn is the term we used to describe corn that was grown and harvested for livestock feed. Premium corn indeed, but not the sweet corn we'd buy at the local farm stand in August. Yakima, Washington Sweet Corn Field From Latin America to Malaysia, China to India and the United States, sweet corn is used in hundreds of different dishes. I personally like an ear of corn simply boiled until soft then slathered with salted butter. Another favorite is grilled corn added to creamed corn with bacon and served with grilled chicken or quail. One of my sweet corn favorites is scorned by other family members-summer succotash with sweet corn, lima beans, and peppers. This season I've been thinking about a dish I recently saw on "Trails to Oishi Tokyo" on NHK broadcasting. The Japanese hold high regard for sweet corn from how it is cultivated, harvested and used in cooking. I've been thinking about sweet corn tempura with a simple dipping sauce with grated daikon radish. Let's join together and share the virtues of sweet corn and our best corn dishes. See the complete eG Cook-Off index here: http://forums.egulle...cook-off-index/

I've tried "old beef" and it wasn't all to my liking, as in old Holstein dairy cow. I'm sure some like the taste, but I thought it just tasted off and not the beefy flavor and texture I prefer. Of course that's owing a lot to the feed that is given to most dairy cows. And I'm a little skeptical, just personal opinion, that this discussion will jump the shark just like the American fascination with Wagyu, "Kobe-style" and all the rest has. Las Vegas has been a haven for over-priced steaks for some years now, so I wonder if this is just another game to get people to shell out large sums for a 10 year-old Holstein ribeye. But, I do realize some who have eaten this old beef really like the flavor. When Carnevino was open in Las Vegas I remember their agen Riserva beef and it was very good, but a funky taste I'd only choose on rare occasions. And a few years ago I think it was about $125 or so. I'm wondering if this beef is close to that.

What better time of year than right now to re-visit one of our popular eG Cook-Off's: The Fruits of Summer. What fruits are you cooking and baking with this summer?

In a few days I'll be making an annual apricot pastry-Apricot Clafouti with Five-Spice and Black Pepper. The spice flavors aren't overpowering just enough to bring up the apricots to something more than fruit baked in custard.

For years I've been doing a salmon dish from Larry Forgione's American Place cookbook. The recipe, "Grilled Salmon with Pumpkin Seed Vinaigrette and Briased Kale" is classic American in style. What first intrigued me was the vinaigrette using toasted pepitas, (which I had never heard of up to that point), pumpkin puree and tomato. The pepitas add a toasted, herbal and sort of woodsy flavor to the vinaigrette. It pairs really well with salmon, keeping it moist and flavorful. The vinagrette also works with poultry and wild game. The salmon can be grilled, on the stovetop or on your bbq, broiled or using a Pacific Northwest technique. I use cedar or alder planks to give the salmon a hint of smoke. The planks work in either the oven or the outdoor grill. I used to serve this only in the Fall, apparently I thought at the time pumpkin dishes were only served late Fall through the holiday season. But this is, of course, a dish to serve year round. Vinaigrette- 1 cup green pumpkin seeds (pepitas, found at DeLeon foods or bulk food section at market) ½ cup canned pumpkin puree 3 cloves garlic, minced 1 tsp. turmeric 1 Roma tomato, seeded and cut into small dice ½ cup apple cider vinegar ¾ cup olive oil Salt and fresh ground black pepper Salmon- 4, 6-80oz. salmon filets 2 tsp. mustard powder Salt and fresh ground black pepper 2 tbsp. butter 2 tbsp. olive oil 2 tbsp. butter 2 tbsp. olive oil 1 head of Swiss chard, (or Kale or Mustard Greens), chopped 1). Make the vinaigrette. Heat the oven to 350. Spread the green pumpkin seeds on a baking sheet lined with foil. Toast in the oven just until the pumpkin seeds start to brown. Remove from the oven and let cool. Heat a skillet over medium heat and add ½ cup of the toasted pumpkin seeds. (Reserve the other ½ cup of pumpkin seeds as a garnish). Add the pumpkin puree, garlic, turmeric, tomato and apple cider vinegar. Stir the mixture and then turn the heat down to low while the salmon cooks. Just before service, bring the heat back to medium and stir in the olive oil. 2). To make the salmon, heat the oven to 400. Sprinkle the salmon filets with the mustard powder and season with salt and pepper. Heat a skillet over medium-high heat and add the 2 tbsp. of butter and olive oil. Add the salmon filets and cook on each side, about 3-4 minutes to sear in the juices. Transfer the skillet to the oven and roast the salmon for another 4-5 minutes or until the salmon is firm to the touch and done. 3). While the salmon roasts, make the greens. Heat the remaining 2 tbsp. of butter and olive oil in a skillet over medium-high heat. Add the Swiss chard and stir-fry until the greens are wilted. Add a few tablespoons of water if need be to quicken the cooking. 4). To serve, place some of the greens in the center of a plate. Top the greens with one of the salmon filets, then drizzle the pumpkin seed vinaigrette over the salmon and around the plate. Garnish the salmon with more of the toasted pumpkin seeds.

I was scrolling through our eG Cook-Off Index looking for ideas for some dishes I might want to plan on making this summer. Well, needless to say there are literally hundreds of topics, ingredients and dishes to choose from--and boy is it fun to look through it all. I haven't cooked with squid, calamari or octopus recently, but now I have a taste for it after seeing these recipes. I think I might start with one of the dishes I did for this particular cook-off, Baby Octopus in Spicy Tomato Broth. This should start the summer cooking season off right! https://forums.egullet.org/topic/144640-cook-off-62-squid-calamari-and-octopus/ And you can scroll through the full eG Cook-Off index here: https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/

I must say that's just about the funniest food related cartoon I've ever seen!

Delicious and thanks. Your photography always draws us on just how delicious the food and breads are.

Delicious and you reminded me I need to plant lovage in the garden.

This is my recipe for rhubarb chutney. Although I serve it with lamb and turkey, I can squeeze it into this discussion about daily sweets because it's delicious to go on any sweetbread that you make. It's also good to serve as a topping for pie. Think of a spiced, thick jam. Rhubarb Chutney- 2 cups chopped rhubarb 1/2 cup granulated sugar 1/2 cup brown sugar 1/3 cup apple cider vinegar 1/3 cup finely chopped onion 1/4 cup golden raisins 1 tbsp. currants 1 tbsp. minced fresh ginger 1/4 tsp. ground cumin 1/4 tsp. cinnamon 1/8 tsp. ground cloves 1/8 tsp. red pepper flakes 1/4 tsp. salt Heat a large saucepot over medium-high heat and add the sugar, brown sugar and apple cider vinegar. Stir and cook until the mixture starts to simmer. Add the onions, raisins, currants, ginger and spices. Stir the chutney as it cooks, about 15-20 minutes. The chutney will start to thicken and the rhubarb will cook down. Add water if the chutney is too thick. Season the chutney with salt and let cool. When the chutney is cool, place in a container and cover and refrigerate. The chutney will go two weeks in the fridge or can be frozen. Here is a cropped photo of the rhubarb chutney. I'll post the full photo, with lamb and asparagus, over in the dinner thread.

I'm not sure how long they can go but it's long. When I was a teenager I went to work for an older lady who had a small horse farm east of Salem, Oregon where we lived. It was set on a hill and there was a long white picket fence running on the north side. The weather isn't overly harsh there and the fence row got sun all day and wasn't protected from rain by trees. She had some rhubarb plants along the fence row and one of my jobs was to cut it for her every spring. Huge stalks of bright red rhubarb. I think it was there before she moved in and she lived there about 10 years and it was still there. I think one of her secrets was to fertilize it with horse manure which gave it plenty of nutrients to keep going on.

Other than my family members who are of my generation, my friends and younger family members shake their head this time of year whenever I start talking about how delicicous rhubarb is. Of course, then I ask them if they've ever actually tasted rhubarb and they're somewhat evasive. I think rhubarb is one of those things that has lovers and detractors without a lot of middle ground. At best sometimes we'll be at a family gathering and people may take a bite out of a store-bought rhubarb-strawberry pie, but that's only if it's got strawberries blended in to temper the rhubarb flavor. I love rhubarb and have since I was a kid and my folks grew it in the back garden. Father didn't do much to it and it came back bigger every year. This is my annual rhubarb pot pie. It's basically a rhubarb pie mixture in a ramekin and topped with puff pastry. Served with vanilla ice cream and the little crock to the right holdss rhubarb chutney. I make the chutney this time of year and freeze most of it so it's ready to serve with Thanksgiving turkey in November. After filling the ramekin with the rhubarb filling, I top it with store-bought puff pastry. Then brush the top with egg wash, cut a hole in the middle to vent during baking, and sprinkle with some demera sugar. Had one last night and another one for breakfast this morning! Rhubarb Pot Pie filling- 6 cups chopped fresh rhubarb 1 cup granulated sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 3 tbsp. flour 6 tbsp. butter, cut into small chunks I blanch the rhubarb for 2 minutes in boiling water to soften, then drain. Mix the rhubarb with the sugar, cinnamon, nutmeg, flour and butter then spoon into ramekins. Top with puff pastry, brush with egg wash and sprinkle with demera sugar. Bake in a 425 oven about 20 minutes or until golden brown and puffed.

Well, I'm not much of an actual bread baker, but I figure that I can post something made from bread. The crouton. I don't think homemade croutons get attention. I've been making them for years to go with my Caesar salad. But about a year ago I started using a new technique. Rather than cut the croutons into cubes, I tear them from a loaf of bakery French bread. This is intentional so the surface of the crouton soaks up the garlic butter olive oil blend I douse the croutons with. They are so darn tasty that often they're gone before there is time to garnish the salad. I just start with bakery French bread then tear it into small croutons. The garlic butter is 1/2 cup butter, 1/2 cup olive oil and 6 cloves crush garlic, cooked down to melt the butter. The croutons are toasted first for about 10 minutes in 350 oven to just start to brown. Then I drizzle over some of the garlic butter, back into the oven for another 10 minutes until golden brown. Then into a large bowl and tossed with more garlic butter and seasoned with salt and cracked black pepper. I'm sure all of you use your delicious breads to make croutons, and maybe someday I can get to the point of not having to buy bread to make my croutons.

That's actually a good price and at this point in the season a few weeks in what we are paying around Seattle and Spokane. Side note, I remember they took us to shop for ingredients at Bristol Farms back in 2001 when I was competing on MasterChef USA and we were filming in Los Angeles.