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2 Ingredient Ice Cream

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Egg Loaf!

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Comment by sk8eycat on July 2, 2014 at 8:13pm

I rinse corn on the cob to get the silks (and any insects) off, AND to add a bit of water before I wrap it and nuke it.

I must admit that I rarely eat corn at all any more...partly because it raises my blood sugar, and mostly because I have adhesions from an old appendectomy that really, really HURT.

My mom used to make the BEST stuffed bell peppers with creamed corn and bread (or cracker) crumbs instead of rice to hold the filling together.  She never wrote the recipe down...

Comment by The Flying Atheist on July 2, 2014 at 2:12pm

Sk8eycat, I find it interesting that you rinse off the corn before covering it back up.  Do you rinse it for the purpose of washing it or just to add moisture?

I microwave corn on the cob in the husk with no before-hand preparation.     

Comment by Idaho Spud on July 2, 2014 at 7:59am

Being lazy, I've started microwaving my corn, but I do cut the kernels off first, and I scape the last bits off with the knife.

It's hard to keep enough margarine on if I leave them on the cob.  I don't use any water and zap it for just a minute or two.

Comment by Randall Smith on July 2, 2014 at 7:40am

Here's my two cents worth on several subjects:

1) Congrats to Patricia. Big fave--black(or blue)berry cheesecake!

2) I do corn on the cob mostly by microwaving, husk free with a dab of water. Sometimes, I boil it, but mostly to freeze.

3) Pat, just reading about pastrami on rye makes my mouth water! But my breaded tenderloin yesterday was pretty darn good!

Comment by Patricia on July 1, 2014 at 9:54pm

As soon as I heard "Chicago" I immediately wondered. Glad nobody was hurt or worse!

Will get a pic when I slice the cheesecake.

Comment by The Flying Atheist on July 1, 2014 at 9:29pm

Pat, I totally understand your passion when speaking about visiting a Jewish deli.  I so love pastrami on Jewish rye with mustard and a pickle.  That's some good eating!

Patricia, thanks for asking.  No, that was not my flight.  Having a door evacuation slide inflate during a flight on its own is indeed rare.  Luckily no people were in the galley at the time.  They could have easily been killed from the sheer force of the deployment.  

Blackberry cheesecake sounds wonderful. 

Comment by Patricia on July 1, 2014 at 5:46pm

Thank you guys! Went out today to get the stuff to make us a blackberry cheesecake. We'll go out to dinner at the weekend probably, & but we prefer dessert at home.

There was a Chicago flight problem on the news.....was that your's Carl? 

Comment by Pat on July 1, 2014 at 1:25pm

Just had a fantastic experience I haven't had in ages. Had to go to St. Louis a few days ago, so I stopped in a Jewish delicatessen for lunch. It was the first time I had a real corned beef on rye in years - and it was great. Now, the place is not strictly kosher, but close enough for this goyim. I was like a kid in a candy store, and bought corned beef, pastrami (pastrami reuben sandwiches on rye are in my future), a couple of loaves of jewish rye bread (with caraway), and a salami. I would have got some knishes,but I was already way over budget. Going back in about a month, and it's on the list of places to stop and shop. Potato and meat knishes on top of the list.

Comment by Pat on July 1, 2014 at 1:18pm

As to corn that's been refrigerated, I can't say as I can tell between an hour or so, or even a day. A couple of days, yes. Corn tends to be much more starchy than when it is it is still in its death scream from being mercilessly ripped from the stalk. The latter tends to be really yummy!

Comment by Idaho Spud on July 1, 2014 at 1:07pm

Happy anniversary Patricia.  

Talking about cooking corn is a coincidence.  The last day or two I've been wanting to ask you peeps if you can tell the difference in taste between corn that's been rushed to the kitchen, and some that has sat in the refrigerator for an hour.  How about a day?

 

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