All posts filed under: Corn

Snacktime! ~ Honeycomb Popped Corn

I like me some Caramel Corn. However, the thought of popping corn, cooking a syrup, mixing it up, then baking it for 45 minutes to an hour JUST to get it where you can eat it… is  WAY more effort than I want to put in a snack. Over a year ago while Jane and I were poking around some odd curb market, we came across a dry mix for caramel popcorn. The idea was to heat your butter and kernels in the whirly popcorn popper thing, pour in the dry mix… and Voila!, caramel corn. You know… it actually worked. Unfortunately, I don’t remember where we got it…. and I didn’t keep the bottle after it was empty… and any of the alternatives I’ve been able to find on the  internetowebbyversothing  have just a HUGE amount of artificial ingredients and colorants. I decided I could make my own.. and it be JUST as good, and healthier than the manufactured stuff…. … you know… if you discount the copious amounts of butter… and sugar. Honeycomb …

Six, the Easy Way ~ Vegetable Tamales

Mexican Restaurants – Whether it’s the strength of the margaritas, the freshness of their chips, the scoville scale of their salsa, or just how “authentic” it all is; everyone has their own way of judging a good one. Me? I look at two things. 1). Chili Rellenos : Is it a charred poblano pepper? Does it have a light egg batter? And just exactly what have they stuffed it with? and 2). Tamales : This is a harder judging for me. Because I like them a lot of different ways. I’ve had them in banana leaves where the “dough” is a kind of yucca / masa mash. I’ve had them in Mexico where there was a little bean or olive surprise buried in the middle. There has been the random bad one where the dough was fluffy … like a biscuit – or dry as a powder keg and dense like hard tack. Suffice it to say, tamales are like that proverbial box of chocolates.. you never know what you’re going to get until you bite into it. …

Curb Market Crawl – The Cob & Run Culprits

Every other day for the past week, there has been a bushel of corn on the front porch. Those wonderful, well-meaning do-gooders are keeping me up to the ears (pun intended) with juicy fresh corn…. and I’m not complaining….. …yet. You’ll find three distinct types of good corn up here in North Georgia. Note, I said good. I grew up on Silver Queen, Country Gentleman and Trucker’s Delight – all of which are less sweet varieties. I’ll get hate mail for it, but I consider sweet corn and the hybrid Super Sweet varieties an abomination. The sweeter the kernel the less true corn flavor comes through. All you get is sugar… and that’s fine for a Snickers Bar, or creamed corn (which is kinda the same thing)…. but not in my vegetables. In the less sweet varieties – if you reduce the sugar, you increase the starch.. which is a mighty fine thing when you’re frying corn. (Which is how we roll). Silver Queen White Corn With tight, plump, even rows Slightly tough skin Silks …