How science saves sweet corn
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- Опубліковано 22 сер 2021
- Thanks to Magic Spoon for sponsoring this video! Use the promo code RAGUSEA at checkout to get $5 off your order today → magicspoon.thld.co/ragusea_0821
Thanks to Dr. Bill Tracy at the University of Wisconsin-Madison: agronomy.wisc.edu/bill-tracy/
My old video about flash frozen vegetables: • How flash-freezing pre...
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Where I'm from, we don't call it "field corn", we call it "cow corn". Apparently, here in New England, it is predominantly used to feed cows. When I was a kid, my brother and I stole a couple dozen ears from a farmers field, thinking we'd have a feast. It was awful!
I’ve also heard it called dent corn presumably because of that little dent in the middle of the kernel
Lmao, yeah, it's cow corn here in the east. XD I've never tried to eat it, glad I read your description though.
@@pjschmid2251 the dent corn is good for popcorn. ...I think. Or is that flint corn?
@@pjschmid2251 dent corn is a specific kind of field corn, but it’s the dominant variety grown today (at least in the U.S.) so the terms are often used interchangeably.
It's not that bad. It's (obviously) not as sweet and usually tougher but that's about it.
How to feel old: hear the variety of corn you ate as a teenager referred to as "an heirloom variety."
Right up there with "retro" and "vintage". XD
When ever I get an, “OK Boomer” reply, I respond to the effect: OK Coomer, you’re damn straight and I’ve enjoyed a life a hundred times more exciting and fulfilling than you will ever know. Good luck with a population of 12 billion by 2050; I’m sure the food riots will be absolutely thrilling.
@@jefflindeman From one Boomer to another: Okay... Malthusian.
@@CapriUni ~LOL Well, I’m certainly not an advocate of government mandated population-control, so you might wanna slow your roll a little there, dude! 🤣 I’m just sayin’ that if the world population was roughly 3.5bil when I was born in 1954 and it’s 8bil roughly 65 years later, it will easily surpass 12bil within the next 30 years. The problem is that even considering foreseeable advances in agricultural technology and significant increases in agricultural land usage, most “experts” agree that the Earth taps out around 11.5bil. 🤷🏻♂️
@@jefflindeman I just meant that implying that humanity's biggest problem is -- or will be -- that there's just "too many of us" is a Malthusian frame of reference, as a starting point.
I hope he does a video like this on brussel sprouts. Over my lifetime they’ve similarly been improved.
Really? How so?
brassica oleracea is a powerhouse, what we've done to it is actually astounding.
@@flamingpi2245 The Dutch found a way to make them less bitter.
I figured the way we cook them changed not the actual vegetable. Did both change?
@@flamingpi2245 They spontaneously combust upon reaching maturity.
“I don’t wanna be well marbled” ~ Adam Ragusea 2021
Marbling score for the A5 (a stands for Adam) = infinity!
Time stamp ?
@@saddubaya1628 6:36
@@mayman3310 thank you
That's how I'll be describing myself (a man with a high BMI) from now on; well marbled.
7:22 When I was a kid, my dad used to joke about setting up a propane burner right out in the garden, so you wouldn't'even have to pick the corn, just bend the stalk over and dip the ear of corn into the boiling water, then eat it while it's still attached to the plant. 🤔
ooooh man, Ragusea is about to take on the ol "all GMOs are evil" crowd. godspeed Adam.
Baiting those idiots will surely boost engagement.
there is not a single crop that does not have genes that humans have not altered
Godspeed indeed
if it wasn't for humans then avocados would be extinct!
@@Number2Vaderfan exactly same goes for watermelons, bananas, etc. Its a shame people let "marketing" decide what is good or not
the way you blend expert interview, history, lived experience, and straight science into a compelling story is really amazing. makes me want to study journalism :P
And his ad was also fairly smoothly integrated
I came for the recipe videos. I stayed for the educational videos.
Funny you say that, he used to be a journalism professor before the channel took off.
They really remind me of being a kid and having cable TV, and putting something random on like "How It's Made." Random topics, but genuinely interesting TV that I could watch & enjoy for hours.
You know in the USSR when kruschev wanted to grow corn, then in the colder parts of the soviet union like here in Estonia corn didnt develop the actual edible part, only the stalk. It was processed into animal food. What a definitely good idea was to start growing corn in the north.
corn daddy was far from the most intelligent man
Whoopsie
The red corn
I’m pretty certain Estonia wasn’t and the baltica in general weren’t a food region.
When Nikita Kruschev toured the United States back around 1956 or 57, they took him out to Iowa, and according to my Mom, he cried he wanted to bring that sort of bounty to Russia. Mom didn't know about that little thing he was part of in Ukraine in 1932-33. It's a much more gentle country in 2021 and they do a lot better with farming than in those terrible years of the Soviet Union.
"Why my beef is well marbeld not myself" - adam ragusea
Why i marble my beef and not me
Why I fatten my beef, not myself
@@TheSlavChef why I fatten myself, not my beef
Why I prep the bull, NOT my wife.
"Do the kids today still mosh?"
Unfortunately not at the moment, Adam :/
Imagining a socially distant mosh pit lmao
@@complainielainie Just stick giant repelling magnets on the kids!
Well they do in Australia and New Zealand...
Most kids these days don't even know how to dance. They might dance if it involves a keyboard or joystick. I saw a bunch of teens before the pandemic at a boardwalk musician and the middle aged women were dancing circles around the teens that even attempted to dance. I hate this word, but it was almost cringe. Definitely hard to look at.
@@noahway13 i couldnt dance to save my life, but moshing is not very difficult
Adam: Don't fool yourself, Its a carb, you're eating mostly water, fiber, and carbs
Me: He's gonna segue into a Magic Spoon ad isn't he?
Gotcha
Adam has better ad transitions than before, and we have a better ad detection
FYI: segway is the two wheeled vehicle thingy, segue is the proper word for a transition. Not trying to call you out or be a grammar nazi or anything just spreading the word.
@@davidgoeller5843 Thx, will keep that in mind
@@slimee8841
I literally did read that as
"He's gonna [grab his two-wheeled vehicle] into a magic spoon ad isn't he?"
and was confused.
@@kindlin as adam says it: FIXED IT
Magic Spoon, a low-carb cereal, sponsors a video about the highest carb grain. I see what you did there, Adam!
White rice or white bread, much worse. Corn isn't to bad on the GI. But it is a bit ironic yes.
In terms of total carbohydrate, corn is on the low side. Oats, quinoa, rice, wheat all have more.
@@MezzoForteAural Corn is bad. Most people don't eat ears of corn. They turn it into creamed corn, flour, corn syrup, corn mash, cornbread, etc. In small doses corn is fine, but the average American eats a ton. Therefore, it's much worse than you think.
@@fidelkva4810 It's not on the low side. One ear of sweet, yellow corn is TWENTY FIVE GRAMS!!! That's over HALF a can of Coke! Stop convincing yourself of a lie! Or enjoy waking up at 60+ with type 2 diabetes and an insulin pump. You eat more carbs than you know.
@@davidfence6939 Are you joking? You can easily eat hundreds of grams of starch and sugar in the form of whole foods in a day, or even a meal, and be perfectly healthy. Just stay clear of oils, butter and added sugar.
speaking of corn, it would be really interesting for a deep dive like this into corn smut, what some people would call a disease that many consider a delicacy
Don't google "corn smut" tho... You might find that the internet has a very... interesting sexual appetite...
@@heysemberthkingdom-brunel5041 in Mexico we cal it huitlacoche, use that name I stead
@@heysemberthkingdom-brunel5041 country girls make do
@@heysemberthkingdom-brunel5041 I just did and all I see is diseased corn
@@Chembrlembr same. It just means our Google history is more innocent than some others :p
Not sure, if it‘s true… in germany, we still say „Korn“ to grains of all kind. I heard after the second world war, american soldiers asked what people needed, and some farmers said „Korn“ which was taken to mean „Corn“ rather than e.g. wheat.
The. British still use corn for any grain crop, while the Americans call only maize “corn”
in Norway, we also calls grains for «Korn» and we call corn/maize for «mais» and we consider maize to be a «korn»/grain
In swedish "korn" means barley. Using it to mean grain is archaic. "Korn" is used in other ways you would use "corn" or "grain" in english however, like grain of sand (sandkorn). I know this is different in danish though, where "korn" means "grain" and they have a different word for barley. And apparently norwegian too!
@@Theorimlig it‘s also somewhat archaic in Germany.
So many similarities though to nordic languages:) interesting
You grow corn in Germany??
In India we call roasted green wheat stalks 'umbi' (pronounced oombee), they taste sweet and heavenly.
In Mexico white corn on the cob is sold with savory toppings . like chili paste,lime and salt. . It's also sold in cups with bone marrow or mayonnaise, crema or Pico de Gallo..
P..S .
The corn is rosted on charcoal
In Bulgaria we have the so called "milk corn" which we just boil in water and after that eat with salt directly from the cob. Has a very nice sweet juicy taste. Perfection!
@@TheSlavChef Why is it called milk corn
@@chanceDdog2009 Nunca comi maiz que no es dulce, ahora tengo otra razon para ir a Mexico
Former starch researcher here: great job on this explanation, Adam!
Hi, if you like cooking, feel free to check out my recipes ;-)
When we learned the food pyramid, corn was clearly in the "bread and grain" section. I never thought of corn as a vegetable.
It reminds me of the thing we constantly told my nephew when we asked him what type of vegetable he wanted and he said corn we’d always say in perfect unison “corn is not a vegetable“!
@@pjschmid2251 I always use the botanical definition of fruit, so beans, squash, tomatoes, olives, etc. are fruit, not vegetables.
@@sdspivey i mean with that nothing is a vegtable since its a culinary word not a scientific one
all eatable parts of a plant are vegetables
@@sdspivey beans are legumes
Ah, sweet corn! Growing up in Champaign, Illinois, we actually have a Sweetcorn festival celebrating the scientist who invented the Illini variety! About the most Midwestern thing ever… there were food trucks, games and floats, and all the high school marching bands perform!
I had the best time and most delightful roasted corn at the Illinois State Fair in Springfield a couple weekends ago. It was gloriously Midwestern!
Grew up nearby, can confirm lol
Fellow C-Uer! I was looking for you in the comment section ;) . And yeah, those sweetcorn festivals were super fun.
always love seeing you interview these academics who have dedicated their lives to these subjects
Dedicated nerds give the best interviews.
In french, at least here in Québec, we call it "blé d'inde", or indian wheat. We also call it "maïs" (ma-iss) interchangeably.
Over here in Malaysia (and Indonesia and other Malay-speaking areas), we named it _jagung_ shortened from _jawawut agung_ = "big millet" basically.
It's good to know that our Quebecois brothers actually call it something close to It's real name, as opposed to calling it "corn" like here in Ontario.
Maïs, maize... Amazing indeed.
In France it's just maïs... here is first time I hear blé d'Inde lol
In india its called ‘makai’ although i dont know the etymology behind it
2:37 - one of the best mosh pit experiences I had were while at a....... Korn concert
haha
As I watch this from Canada, and being around Adam's age (maybe a tad older let's be honest), I was wondering how we had always had sweet corn when I was younger. Then with your explanation I understood: We had it very specifically during 1-2 weeks in August, and we also lived in the middle of so many corn fields it was easy to grab a dozen or 2 freshly picked the day of.
I guess I was lucky...
Even now my family buys corn on the cob only durring those weeks of the summer when its fresh and directly from roadside stands where it was probably picked day of, and we ate it that night. I was not aware of how fast corn de-sweetens.
Like everything corn is best when bought dirrectly from a grower or specialty stand and not the store. My biggest examples are apples and raspberries, so many store bought apples have been mealy on me because they are over a year old and past their good even when refrigerated date. As for raspberries, wild ones from the Addirondacks are amazing and even good warm right off the plant, the ones in plastic containers in walmart or a grocery store aren't even edible by comparison, just sad balls of water. I'm sure their are plenty of things from the store i like that don't even compare to fresh and local.
I think Magic Spoon sounds amazing and I would like to try it, but the price point just sadly ain't where I need it to be... it's looking like $30 for 28oz, which is like 10x more than a box of raisin bran
I tried it, it's really, really good. Once the price goes down I think it will take over the cereal shelf.
It's a gimmick, try hemp protein powder and make breakfast smoothies.
from reddit threads, they seem to be protein-powder tasting, not like proper cereal (similar to most diet food alternatives). but i can’t vouch for it, though it really is very expensive for most average people
@@ying520 Just use whey protein powder from the "big muscle guy" shops. Sure, your butt will stink of cheese, then you can try albumin powder, or the hemp protein powder.
What is 28oz supposed to be? Do you mind using real life measurements?
I am aMAIZEd by Adams consistency!!
i see what you did there
this joke is bad and genius at the same time!
bau!
Boo!
Take a like…
@@xostler he he he
Hey Adam, I think your videos have gotten a lot more unique, and you’re really setting yourself apart from other food youtubers in a really pleasant manner. I really enjoy your research, presentation style, and enthusiasm about teaching us new things. Thank you. Hope all is well in your life!
Thanks uncle Adam
Thanks for your wonderful, simple and in-depth explanations Adam. Your channel is certainly one of my favourites
When you said "and you have time to other things like--" I really thought we were about to talk about designing a website. A bait and switch.
The bold and loud Penn State shirt makes my lion heart incredibly proud. Always makes me feel nice that you call the Nittany Lions your alma mater!
Looks like a butt.
WE ARE ... !!
@@sahlioa PENN STATE!!!!
Hey, Adam. Thank you for sharing your knowledge and wisdom with us. You are absolutely appreciated. Thank you for being you.
Hey Adam, i have a lemon tree at my house and once i used its leaves as an alternative to lemon zest and i gotta say, its the best alternative!
one time i used a yellow sock in my room as a replacement (the sock used to be white)
it has a really seed-y taste
@@channelname4331 i also used sock as a replacement for condom once
@@channelname4331 bro...
i love job hunting then watching these videos because it gives me hope that there’s always some random job out there like a butter doctor or a maize master 😭😭😂😂😂
Field Corn is SO GOOD when slightly charred on a grill with some salt on top
put a bit of butter on them as well
I prefer it boiled on a pressure cooker.
hearing "do kids these days still mosh"" and then cut to the penn shirt made me lol
I just moved into a new apartment, and in the park right next door to my building is the outdoor farmers' market every Saturday from June to October.
This video reminds me of my favorite part of living in this neighborhood-I moved away five years ago and it's good to be back.
"Do the kids today still mosh" Yes we do adam, yes we do 😁
@@ippotsk Sum41 four years ago? Are you sure your a kid? People still like Sum41?
It's like what happened with apples! Thirty years ago, apples were just one-note sweet with beautiful texture, color and size. In the last thirty years people discovered acidity in apples and loving different sizes and colors. Excited for higher protein, better textured sweet corn.
Have reddelicious gotten worse from yester-year or am I jaded by all the new varities. Then again some like MacinTosh and Cortland have been New York staples for ages.
@@mikehunt3436 fresh Cortland are definitely my favorite, although i do appreciate Granny Smith. I mainly care about the crunch for my apples.
Honestly, i expect any varriety to be pretty good freshly harvested, although at that time you can then fight over best flavor while fresh vs best store bought in 3-6months.
Upstate NY has all the best staples for fresh foods. (Corn, Apples, Real maple syrup, Berries like raspberries & black berries, cherries, rubarb, game, ect)
Umm, no. It is true we've gotten slightly more variety in grocery stores lately, but it was those grocery stores that caused the 500 or so apples routinely sold in the 19th century (even in the USA)to be forgotten (mass marketing is key to industrial agriculture, and people aren't going to remember a hundred varieties; also storage ability and visual beauty sold better than flavor did). There are are more than 5000 different apples in the USDA's germplasm conservatory, some wild, a few modern, but most simply ancient "heirlooms."
While few heirlooms have the "snap" of a Honeycrisp (except its relatives like Frostbite or Keepsake), most (which are still grown by hobbyists [plant many seeds and you get mostly crabs, but perhaps a few keepers]) have a stronger or more complex flavor (everything is better than Red Delicious). Try an Ashmeads Kernel or a King David. Pomme Gris and Knobby Russet are also fun because they are amazingly ugly, yet taste very good.
@@erikjohnson9223 Apple seeds don't produce the same apples as the parent plant. According to the University of Nebraska, 1 in 80000 seeds will produce a tree with fruit that humans would consider edible. Taking the root stock, grafting a known variant to it, and then the pollinating tree all factor into what apples are produced.
My great grandma on my mom's side had a massive farm. My mom remembers that they used to have to wait for the corn to be so ripe it was about to spoil in order to make porridge and creamy goodies with it. They also had pigs, chickens, ducks, and other animals along with many fruits and vegetables
Sounds beautiful :)
AdamR, Thank you! I grew up in Chambersburg, PA and passed by many fields of corn on my way to school. I always talk about how my mom would cut corn from the farm and then call to start boiling water so when she got home we could keep the sugar turning into starch. Super great video!
I love everything about what you do, but I especially love that science is so much a part of it since science communicators today are still finding their footing. Terrific content in all your work I've seen so far. I've even subscribed. Best wishes.
Wow. I had no idea I was part of a privileged few who (with parents) went to the farm, got sweetcorn, and cooked it the same day. That was a special and fond memory I had as a child. To think that that's essentially gone is heartbreaking. But thank you for this informative video.
I grew a sweet corn super sweet variety that was also dark red. Striking looks.
Mexican heirloom varieties of corn/maize can be quite colorful, although not particularly sweet. With sweet corn you can make sweet atole, sweet tamales, sweet corn pancakes and other delicacies.
2:38 had me dying he sounded so desprate to know, nice video Adam i’ve watched you from the very beginning and just see how you improved and changed the video’s you make, keep up the good work my friend!
I had the first sweet corn in my life on vacation in New Mexico, where my parents bought corn directly from a farm we happened to be driving past. It was entirely different from, and far better than, what we often got back home from the local grocery. These days, corn tends to be pretty good however you get it.
We were just talking about corn in my family, how we find better ones these days. So this is why 😃 thanks!
as a young kid, i can confirm we still do have mosh pits.
particularly in Surf Punk music. the revival of hard punk music mixed with early 60s surf music. super interesting concept and definitely super fun to play
I mean even though its rarer to see there are some people in my age range at most metal concerts I go to even the older bands that are still touring
Love that Adam puts his location on each video, thank you Adam.
In Quebec french, we call sweet corn "blé d'inde" which translates to Indian wheat. It's part of a summer tradition called "épluchette de blé d'inde" where you have a party in someone's backyard where a giant pot of water is boiling and everyone pitches in removing the leaves from the corn (éplucher). You eat as much boiled corn as you can (5 or 6 ears sometimes more) with butter and salt and wash everything down with lots of beer.
Never heard of field corn, we always called dented corn. Once we set up a boiling pot of water in a cornfield, husked the corn but kept it on the stalk, then bent the stalk so the ear was in the water. Yum and yum :)
I love this kind of content. It reminds me of my youth watching Alton Brown on Good Eats or Unwrapped and other similar shows. Thanks for the video good sir.
I am from Missouri. Corn is grown there. At the end of harvest time, there is some corn that is missed and left on the stock. It ripens naturally. We call this " field corn". It is so sweet and good. I love it.
Great video, Adam. I always love hearing your approach to these issues and it would thrill me to see a video from you on the topic of GMOs!
what i really like about your channel is these pop-science vibes, Adam. Keep it up! Always grateful about your takes on the subject and interviews. Though it's sad there's no *acidity* going on in this video, haha
So, I wanted to add; When he mentioned that this was the work of a basic scientist; Basic science means that you ask basic, unanswered questions. "Why does a top spin the way it does?" is a basic science question. You can predict beforehand how it will spin, but if you actually go and measure it and formulate a theory; That is basic science.
It's called basic because it's the basis to other science.
Thank you for the explanation! Seemed like the guy was doing some pretty important science for a "Basic Scientist"
It's also called fundamental research which seems a lot less insulting XD
I totaly dig these science/history lesson episodes!!!
awesome to hear about how indigenous peoples' contributed to this lovely plant!
pretty excited for a GMO video! bet that will answer a bunch of questions
Can I ask you to try microwaving the whole cob, in it’s green leaves. 2 mins on high. I’ve found it much much better than boiling. The cob is steamed in it’s leaves. Much dryer and better.
The only thing I've noticed is that the cobs are disconcertingly flexible once Chef Mike is done with them
dry and corn is not something I want to see in the same sentence.
@@GrixxlyStrength it’s hard to explain.
As a kid in MD back in the 80s my grandmother lived near a farmers market and we always stopped by to get ears of Silver Queen corn.
Always impressed by how good your videos are.
I never knew that there were different types of corn. I always assumed all corn even those used in processed food was fresh sweetcorn. Agriculture is so complex but so Interesting as well.
This is genius! You didn't actually say it, but I've never been able to make my grandma's creamed corn taste any good! In her notes she said she always made creamed corn from the "yellow" corn, while she thought peaches and cream was better for other dishes! I never understood why she thought they tested different. My grandma's notes in her card file are pretty great is you understand what she was saying. Alton Brown has the only creamed corn recipe that i think is really great, and he adds cream! I'm definitely planting some Golden Bantam next year!
I live 5 miles south of Olathe Colorado, the western sweet corn capital. This video is fascinating, full of history and facts, mostly unknown to me. Around here, street vendors sell Mirai sweet corn, they keep it on ice, it's delicious. But I'll no longer think of it as a vegetable. Thanks for the video.
I grew up in the 60's 70's in NJ. Summer was all about corn from the roadside stand and tomatoes from the back yard. Heaven.
i love when Adam say's "new fangled" and the food technology (is that the right word?) is 50 or 60 years old.
Part of that is the gap in agriculture between the ancient way of selectively breeding crops/animals to be what you want (express traits like tastes good or is cute) and the modern way of looking at genomes and very precisely picking the traits you want (even if you need to steal from another species like carrots to make golden rice or jellyfish to make crops glow when needy).
My favorite use of "new fangled" is when describing something ancient like the Egyptians and their new fangled beer.
@@jasonreed7522 right right.
After that scientist mentioned honeycrisp apples, now I want Adam to do a video about today's apples, like Honeycrisp and others.
Thanks for doing this video on sweet corn. I was truly confused
The thing that made me truly love sweet corn is canned sweet corn with some yougurt use it as a dip easiest and better then most dips
cant wait for your GMO video, after that maybe you can go after "Organic".
Organic isn’t something just slapped on to a product to make it seem better or worse. It is a label more like the Kosher label signifying it was grown and/or processed a certain way that complies with a set of standards.
It’s actually pretty interesting what goes into making organic products and even the debate about what can and cannot be organic, like if you have an aquaculture setup the fish could be organic but the plants grown in conjunction couldn’t.
So I hope he doesn’t “go after” organic food but does a good job, like with this video, explaining what it is, same with GMOs, because both are super interesting topics and have quite a bit of nuance once past knee jerk reactions.
@@tarri16 great points, but the problem I find with organic is a lot of time people think it's better for the environment, where in reality that is not always the case. Often organic crops take more land, more water and more pesticide, which is all bad for the environment.
@@rime1585 except for the pesticide part you are right, most organic farms use integrated pest management instead of pesticides because they types okayed for organic farming are either much more expensive or much less effective than adding some lure plants or adding trees and other habitats for predators of common plant pests. But the water and land use are issues because of how less efficient organic farming is compared to modern farming practices, it’s why I’m personally strongly in favor of hydroponics and aquaculture being able to be certified organic because they are more water and land efficient and pest control is much easier. Between those and using non-transgenic gmos organic farming could be close to matching non-organic farming and be able to match our food needs without doing as much environmental damage as the intensive farming practices common today.
GMO episode will be fun.
I got a pack of corn from Costco last week and it was the sweetest corn I have ever had. I have to check it out next time and see if it's still there.
can’t believe you just got me excited about a new variety of corn
Adam, this is wonderful. As a passionate life-long lover of sweet and super-sweet corn, all this information on the background, genetics, and biology is fascinating. Thank you.
I recently picked sweet corn myself and smelled it. It was reminiscent of sugar cane, which I have also smelled and eaten raw.
Adam just made me realize I haven't been in a mosh pit in 20 years.
I would love to understand what you mean by moshing but I’m learning English and you channel is just the best to do it naturally with things that I love like this. Thank you :D
How shucking weird, I just ate some sweetcorn
Looking forward to the GMO video. I think there’s a lot of misinformation about GMO food, and while it’s not all good, we definitely would not have a lot of crops today without them.
*this comment was not sponsored by Monsanto
Thank God for BT variety. BT verity corn basically made the silkworm a thing of the past.
Fresh and cold sweet corn is suuuch a treat! I haven't had one in years, maybe this year I'll find myself some :)
My hometown still has a sweet corn festival and we have for the past ~100 years. it's very fun
Can we please talk about the mouthfeel? Why is nobody talking about the mouthfeel?
6:19 always amazes me how smooth he transitions to the sponsor time
Pun Police they're over here
Country Gentleman is another old heirloom variety that has a good sweet flavor. It's a "shoe-peg" type sweet corn with kernels that don't form rows on the cob.
I grow the classic Silver Queen variety. It tastes so good fresh off the stalk that it doesn't even need salt, pepper, or butter. I don't even heat it if it's just been picked, and it is delicious. Not just sweet, but the corn flavor it also so distinct. As a kid, one of the best things about summer was fresh sweet corn bought from the roadside stands, picked fresh. I had an uncle that put himself through college selling Silver Queen that way.
"Do the kids today still mosh?"
It's not as mainstream as AAVE or Cat Videos, but in the Metal Community, yeah. Of course we do.
The title immediately reminded me of the Great Mighty Poo.
Hell yeah. Conker reference
Sweetcorn is the only thing that makes it through my rear.
How do you think I keep this lovely *GRIN* ?
When I was little and living on grandfather's farm, we used to do the mad dash from the field to the boiling water. Fond memory. As a teen I, too, raised Golden Bantam, Stoles Evergreen, Country Gentleman (my memory or names may be failing), etc. but they didn't seem to perform as well as the less sugar-stable field corn picked early.
I'm from the upper Midwest. I remember back to the 70's and sweet corn has always been awesome and sweet.
If GMOs are to be feared, then the older method of using radiation bombardment shud also be feared but that one isnt ever talked about despite it being WHY we have many of the foods we do nowadays
Noooow this is some food for thought!!!
I just subscribed to you the other day!!
@@KSGomez88 Oh, thanks! Much appreciated :)
@@TheSlavChef the pleasure is all mine!
@@KSGomez88 I am glad!
The window as a background frame for the text. *chef’s (home cook’s) kiss*
oh, I needed this video! thanks much
“I don’t wanna be marbled”
Don’t worry Adam, I could.. tenderise.. you
Very insightful video, as always. I almost never buy sweetcorn at the grocery store, because I expect it to be terrible. Maybe not-so-fresh corn from Walmart isn't so bad after all. Anyway, I can't wait to see a video debunking all that anti-GMO hysteria.
Make no mistake, your apple is just as man made as your poptart or golden rice, the difference is how they were shaped. The apple was bread for generations into a monsterous abomination of its wild origins, the poptart was planned out by a food scientist/chef, the golden rice had a gene stolen from carrots and inserted into its seeds using tools stollen from bacteria and then grown and bred so much you would be hard oressed to find a single molecule of the chemicals using in the gmoing step in the latter phases of test crops. All are man made creations that are perfectly safe to eat. (Just don't base a diet off of poptarts)
I've always loved how the anti-GMO people argue that cross-breeding is safer than genetic engineering because they lack the scientific knowledge to realize that cross-breeding allows for uncontrolled and unpredicted mutations, both good and bad, while engineering results in no mutations other than the ones specifically spliced in.
Thank you for another great video Adam!👍🏿
Nothing is better than simply going out to your garden and eating sweet corn right off the cob - no need to cook it first!
Very cool to learn about what the different genetics do to the texture of the corn. I love corn that's creamy, and I usually grow at least one type of heirloom variety. But now, I'd love to try some that are 'crispy' like an apple!
In my country sweet corn doesn’t exist. The way we enjoy them (since as you said they are basically “tasteless”) is to grill them DIRECTLY ON scorching charcoal then quickly dip them in salty water. Let cool for 5 minutes and it tastes amazing!
I’ve actually tried sweet corn in Canada recently and did not like the taste at all. It tastes like sugary water IMO. But, to each his own I guess.
Corn doesn't sound like a real word anymore.
mmm, semantic satiation
I love this channel so much.
A Magic spoon ad in the middle of a sweet corn video made me think : what about a video on artificial sweeteners ? Great information, keep up the good work !