Questions about corn on the cob

On Fri, 11 Mar 2011 18:17:46 -0500, "Kswck"
wrote:

Barb's recipe for corn relish suggests 10 ears for 8 cups.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
In article ,
"Kswck" wrote:


This database is intended for use in determining nutrients, but you have
to figure out how much you are measuring. It has a lot of options:

http://www.nal.usda.gov/fnic/foodcomp/search/

You can select more than one size. The grams resulting are for the
edible portion. By selecting both a medium ear and a cup, it appears
that the edible portion of one medium ear is 2/3 cup. So the answer
above would be 4 cups. They give other sizes, though, and the
measurements (length in inches).

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Sat, 12 Mar 2011 06:32:30 -0500, "Kswck"
wrote:


Without context of usage "or so" is meaningless. Normal folks would
simply obtain a few extra ears for insurance and not even bother to
ask so inane a question... ears of corn come in sizes from here to
there... and it's not like you'd need to obtain a mortgage for corn.
But this time of year unless you can get good quality fresh picked
corn you'd be far better off using frozen niblets. You gotta be the
very first person on the planet asking about fresh corn in February...
maybe with who ever you're feeding you're slopping hogs, then use any
old corn... for $10 I buy corn in 50 pound sacks for feeding birds,
Agway. Calm down! LOL-LOL
 
On Sat, 12 Mar 2011 06:30:52 -0500, "Kswck"
wrote:


It's written as "and" not "or"?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...

Ingredients:

6 ears corn
2 (15-oz) cans whole kernal corn
5 cups low-sodium chicken broth
3 slices bacon
1 onion chopped
salt and pepper
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1 cup heavy cream
4 scallions, sliced thin

1. Prep corn: Following photo at left (this refers to a photo of someone
cutting the corn off the cob), cut kernals from ears of corn; reserve
kernals and cobs separately. Puree canned corn and 2 cups broth in blender
until smooth.

Step 2 then step 3
 
On Sun, 13 Mar 2011 08:41:48 -0400, "Kswck"
wrote:


What recipe, I saw no recipe.


You're the one converting ears to cups... me, I'd just snuggle my ears
between two Douple Ds.
 
On Sun, 13 Mar 2011 08:48:02 -0400, "Kswck"
wrote:


The instructions for the corn make no sense... either use all ears or
all canned... I'd consider using a large bag of good quality niblets
(Jolly Green/Birdseye, etc.). puree 6 cups, leave 2 cups whole...
screw the ears... actually I'd start with a #10 can of creamed corn.
I'd add some diced carrots for color... would also benefit from a
couiple stalks fine diced celery... needs black pepper, and a 1/4 lb
butter, use for sweating the veggies. Salt to taste.
 
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