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(Lifehacker)   You're cutting your corn wrong, and the cheese too much   (skillet.lifehacker.com) divider line
    More: Awkward, Cookware and bakeware, Bundt cake, sweet summer corn, clean kitchen towel, cleaner cut, first side, first day of autumn, cut side lays  
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817 clicks; posted to Food » on 23 Sep 2020 at 11:55 AM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



27 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-09-23 12:22:05 PM  
i.kym-cdn.comView Full Size

Never too much cutting of the cheese
 
2020-09-23 12:25:55 PM  
Corn should be eaten on the cob, hot enough to melt butter, but still super crunchy

As FSM intended
 
2020-09-23 12:46:25 PM  
The hubby makes me what we call Tapatio corn.

Cut the corn off the cob in a bowl, aka the article writer is an idiot.

Add Tapatio, salt, pepper and butter.  Quickly fry in the cast iron so still al dente.

Super yummy, sweet, spicy and salty.
 
2020-09-23 12:51:06 PM  
Many people are disgusted by corn poop where it seems that kernels pass through you and come out undigested.

https://www.livestrong.com/article/47​7​602-why-does-the-human-body-not-digest​-corn/

Actually what's happening is that only the kernel skin (pericarp) is undigested, however these make little sacks that fill up with poop before they come out.

Fark user imageView Full Size

Here is one method of avoiding this problem. When cutting kernels off the cob make two passes: for the first slice just the top off the kernels, then slice the whole but topless kernels off.

To me, when I eat large quantities of  these tubes not sacks they are easier to digest - less gas is produced by the gut bacteria trying to eat the last bits out of the sacks.
 
2020-09-23 1:23:45 PM  
Someone wrote an article about how to cut corn the wrong way.

*shakes head*
 
151
2020-09-23 1:27:08 PM  

Kronnyj: The hubby makes me what we call Tapatio corn.

Cut the corn off the cob in a bowl, aka the article writer is an idiot.

Add Tapatio, salt, pepper and butter.  Quickly fry in the cast iron so still al dente.

Super yummy, sweet, spicy and salty.


Grabbed corn on a whim at the store the other day, doing this today. Not tapatio, cuz I don't have any, but "hot ones" middle hot sauce, I can't remember the name, but the green one cuz damn it's good.

Thank you for this, cuz I was really not sure what my plan was for that corn.
 
2020-09-23 1:47:42 PM  
this chick's entire contribution to "lifehacker " seems to be "i just discovered what everybody else already knew!!!

recent features:

"don't hold a corn cob perpendicular to your cutting board when you cut!"
"shaking orange juice makes it taste good!"
"putting tater tots on shepherd's pie is easier than making homemade mashed potatoes!"
"smoked tea leaves taste like smoke!"
"a dewgarita is just pouring tequila into mountain dew and adding a lime!"
"hot sauce tastes great on LOTS of things! even eggs!"
"dry mustard + water + honey = hot & sweet mustard!"

i wonder how much she gets paid? i'm sorta jealous, claire
 
2020-09-23 2:30:13 PM  
I always cut them off in an old, shallow cake pan. Hold the cob upright in the center and cut; kernels fall into pan.
IIRC I got the idea from Alton Brown in like 2001, but I think he used a Bundt pan, which would likely work better but I don't have one.
 
2020-09-23 3:07:05 PM  
The best method is to place the corn vertically in the center hole of a bundt cake pan and slice the kernels off.  The pan provides some stability, so it reduces the likelihood of an accident, and it keeps the kernels from ending up all around your counters and floor.
 
2020-09-23 3:13:32 PM  
The writers at Lifehacker are neither hackers nor have a life.

/discuss
 
2020-09-23 3:14:46 PM  
After wasting a few seconds of my life reading that, the only thing I want to do with a corn-on-the-cob is throw it at the author.
 
2020-09-23 3:30:57 PM  

luna1580: this chick's entire contribution to "lifehacker " seems to be "i just discovered what everybody else already knew!!!

recent features:

"don't hold a corn cob perpendicular to your cutting board when you cut!"
"shaking orange juice makes it taste good!"
"putting tater tots on shepherd's pie is easier than making homemade mashed potatoes!"
"smoked tea leaves taste like smoke!"
"a dewgarita is just pouring tequila into mountain dew and adding a lime!"
"hot sauce tastes great on LOTS of things! even eggs!"
"dry mustard + water + honey = hot & sweet mustard!"

i wonder how much she gets paid? i'm sorta jealous, claire


My article on how sitting down made pooping less messy was rejected.
 
2020-09-23 3:32:26 PM  
I don't cut my corn. If I buy it on the cob, I eat it that way. Otherwise I just buy a bag of frozen.
 
2020-09-23 4:42:15 PM  

Kronnyj: The hubby makes me what we call Tapatio corn.

Cut the corn off the cob in a bowl, aka the article writer is an idiot.

Add Tapatio, salt, pepper and butter.  Quickly fry in the cast iron so still al dente.

Super yummy, sweet, spicy and salty.


There's nothing spicy in those ingredients
 
2020-09-23 8:39:52 PM  
So this is where Lifehacker is these days, huh? I used to love it when Gina Trapani ran the thing. Got dropped from my feed years ago. Apparently it was the correct decision.

I believe the quality of TFA speaks for itself.
 
2020-09-23 10:01:08 PM  

abhorrent1: I don't cut my corn. If I buy it on the cob, I eat it that way. Otherwise I just buy a bag of frozen.


And here is the real answer.

If you have a recipe that calls for kernels buy a bag of frozen. Corn freezes really well and keeps for damn near ever that way.

Otherwise buy ears and eat it off the ear as god intended.
 
2020-09-23 10:18:41 PM  

luna1580: this chick's entire contribution to "lifehacker " seems to be "i just discovered what everybody else already knew!!!

recent features:

"don't hold a corn cob perpendicular to your cutting board when you cut!"
"shaking orange juice makes it taste good!"
"putting tater tots on shepherd's pie is easier than making homemade mashed potatoes!"
"smoked tea leaves taste like smoke!"
"a dewgarita is just pouring tequila into mountain dew and adding a lime!"
"hot sauce tastes great on LOTS of things! even eggs!"
"dry mustard + water + honey = hot & sweet mustard!"

i wonder how much she gets paid? i'm sorta jealous, claire


I do recognize most/all of those from fark foodtab this summer, so really who is paying/farking whom? (granted, the subsequent discussion threads here have been slightly-amusing and even, on rare occasion, vaguely edumactional (thanks to farkers' comments, not the moranic adverticles))

/stop ruining my pumpkin-spice peeps bookdeal already, lifehacker, jeez
 
2020-09-23 11:06:02 PM  
Fark user imageView Full Size

Corn. Meh. Give me po-ta-toes
 
2020-09-23 11:41:54 PM  
Life Hack. Buy a bag of frozen corn.
 
2020-09-24 12:00:29 AM  
Break the cobs in half and then you have two short cobs with flat ends to put down on the cutting board. It's the kernels cut from the top of a vertically held cob that go flying and bouncing away.

Or buy one of these from OXO
Fark user imageView Full Size

I processed 40 ears of corn in less than 10 minutes. I put rectangular plastic storage containers at the cutting board edges towards the top and right sides. They stop the corn from going anywhere and I fill them up as I clear the board to make room for the next ears
 
2020-09-24 12:04:14 AM  

Boudyro: abhorrent1: I don't cut my corn. If I buy it on the cob, I eat it that way. Otherwise I just buy a bag of frozen.

And here is the real answer.

If you have a recipe that calls for kernels buy a bag of frozen. Corn freezes really well and keeps for damn near ever that way.

Otherwise buy ears and eat it off the ear as god intended.


If you can't tell the difference between fresh and frozen corn, much less the difference between fresh picked and ears that have sat in the grocery store too long, then bless your heart. They do sell frozen corn on the cob and you might enjoy the god awful cobs I once had that came from KFC - they had sugar added to give them that "fresh picked" flavor.

I enjoy young fresh kernels briefly cooked with some flavoring ingredients of which the possibilities are endless. One option is some crumbled bacon and sautéed diced onions and hot peppers.

I guess if you really want succotash and all you have is frozen lima beans then you might as well use frozen corn and cook it to death, bless your heart.
 
2020-09-24 12:22:36 AM  

Boudyro: abhorrent1: I don't cut my corn. If I buy it on the cob, I eat it that way. Otherwise I just buy a bag of frozen.

And here is the real answer.

If you have a recipe that calls for kernels buy a bag of frozen. Corn freezes really well and keeps for damn near ever that way.

Otherwise buy ears and eat it off the ear as god intended.


On top of that, the corn is frozen almost immediately after picking, locking in the sweetness. Fresh corn is amazing, but the flavor deteriorates rapidly after picking. Sure, it's still great for several days, but by the time you've bought it from the store and cooked it at home it's usually pretty far past prime. Unless you're getting it really fresh.
 
2020-09-24 2:27:37 AM  

HairBolus: Boudyro: abhorrent1: I don't cut my corn. If I buy it on the cob, I eat it that way. Otherwise I just buy a bag of frozen.

And here is the real answer.

If you have a recipe that calls for kernels buy a bag of frozen. Corn freezes really well and keeps for damn near ever that way.

Otherwise buy ears and eat it off the ear as god intended.

If you can't tell the difference between fresh and frozen corn, much less the difference between fresh picked and ears that have sat in the grocery store too long, then bless your heart. They do sell frozen corn on the cob and you might enjoy the god awful cobs I once had that came from KFC - they had sugar added to give them that "fresh picked" flavor.

I enjoy young fresh kernels briefly cooked with some flavoring ingredients of which the possibilities are endless. One option is some crumbled bacon and sautéed diced onions and hot peppers.

I guess if you really want succotash and all you have is frozen lima beans then you might as well use frozen corn and cook it to death, bless your heart.


It's just farking corn, for God's sake.
 
2020-09-24 3:06:10 AM  

HairBolus: Boudyro: abhorrent1: I don't cut my corn. If I buy it on the cob, I eat it that way. Otherwise I just buy a bag of frozen.

And here is the real answer.

If you have a recipe that calls for kernels buy a bag of frozen. Corn freezes really well and keeps for damn near ever that way.

Otherwise buy ears and eat it off the ear as god intended.

If you can't tell the difference between fresh and frozen corn, much less the difference between fresh picked and ears that have sat in the grocery store too long, then bless your heart. They do sell frozen corn on the cob and you might enjoy the god awful cobs I once had that came from KFC - they had sugar added to give them that "fresh picked" flavor.

I enjoy young fresh kernels briefly cooked with some flavoring ingredients of which the possibilities are endless. One option is some crumbled bacon and sautéed diced onions and hot peppers.

I guess if you really want succotash and all you have is frozen lima beans then you might as well use frozen corn and cook it to death, bless your heart.


Bless your heart is right if you really can tell the difference. I'll just have to bow to your refined palate.

My approach to cooking is very simple: Least amount of extraneous work for maximum benefit, freshest food I can get and maintain, but freeze a lot for later use.

And absolutely, under no circumstances, is foodie wankery tolerated. Present such to me and I will respond with open mockery and derision.

Shucking corn is a pain, but worth it for delicious corn on the cob. Cutting corn off the cob is such an increase in labor for a such a tiny increase in quality over frozen as to make it laughable anyone who has access to frozen ever bothers.
 
2020-09-24 3:06:32 AM  

baka-san: Corn should be eaten on the cob, hot enough to melt butter, but still super crunchy

As FSM intended


I use a steamer. Fifteen minutes or so and it is hot and the kernels crunchy and juicy. The bonus is if your corn has been around a bit too long and the kernels start to dry up the steamer will fix them right up.
 
2020-09-24 4:26:40 AM  

HairBolus: Many people are disgusted by corn poop where it seems that kernels pass through you and come out undigested.

https://www.livestrong.com/article/477​602-why-does-the-human-body-not-digest​-corn/

Actually what's happening is that only the kernel skin (pericarp) is undigested, however these make little sacks that fill up with poop before they come out.

[Fark user image 272x201]
Here is one method of avoiding this problem. When cutting kernels off the cob make two passes: for the first slice just the top off the kernels, then slice the whole but topless kernels off.

To me, when I eat large quantities of  these tubes not sacks they are easier to digest - less gas is produced by the gut bacteria trying to eat the last bits out of the sacks.


I've just watched like half a dozen videos on making creamed corn.

Half of them suck because they basically just make a Béchamel sauce (butter, flour, milk) and then dump in a bag of frozen corn kernels and some sugar.

The ones that start with fresh corn claim to be grandma's recipe and all of them start with slicing the tops off the kernels with at least a 2nd pass of more slicing or one of milking out the juice. None of them mention that granny liked this recipe because she didn't like kernels in her poop. They think it's all about getting the right creamy texture.

here is one.
Southern Creamed Corn Recipe - How to Make Creamed Corn
Youtube Ekk0B04n4wY
 
2020-09-24 11:52:28 AM  

Boudyro: HairBolus: Boudyro: abhorrent1: I don't cut my corn. If I buy it on the cob, I eat it that way. Otherwise I just buy a bag of frozen.

And here is the real answer.

If you have a recipe that calls for kernels buy a bag of frozen. Corn freezes really well and keeps for damn near ever that way.

Otherwise buy ears and eat it off the ear as god intended.

If you can't tell the difference between fresh and frozen corn, much less the difference between fresh picked and ears that have sat in the grocery store too long, then bless your heart. They do sell frozen corn on the cob and you might enjoy the god awful cobs I once had that came from KFC - they had sugar added to give them that "fresh picked" flavor.

I enjoy young fresh kernels briefly cooked with some flavoring ingredients of which the possibilities are endless. One option is some crumbled bacon and sautéed diced onions and hot peppers.

I guess if you really want succotash and all you have is frozen lima beans then you might as well use frozen corn and cook it to death, bless your heart.

Bless your heart is right if you really can tell the difference. I'll just have to bow to your refined palate.

My approach to cooking is very simple: Least amount of extraneous work for maximum benefit, freshest food I can get and maintain, but freeze a lot for later use.

And absolutely, under no circumstances, is foodie wankery tolerated. Present such to me and I will respond with open mockery and derision.

Shucking corn is a pain, but worth it for delicious corn on the cob. Cutting corn off the cob is such an increase in labor for a such a tiny increase in quality over frozen as to make it laughable anyone who has access to frozen ever bothers.


Agree. I can see maybe... maybe being able to tell the difference if you just compare plain corn side-by-side but if you're just going to eat it that way, why go to the trouble to cut it off the cob?

If it's part of a recipe with a dozen other ingredients though, I'd bet money that even the biggest corn snob couldn't tell the difference.
 
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