OK. I'll admit it. I am a moron. "Sous vide" is pronounced "sue veed" like deed, not "sue viday" like bidet (another french word). I've been trying to learn some Spanish, and one of the fundamentals of Spanish is that each vowel in a word is pronounced. Of course French is not Spanish. In French, you only pronounce half the letters, especially towards the end of a word. I'll strive to do better, but don't be surprised when it happens again. That is how my brain works.
Thanks @dave-tries ! do try to sneak in a little learning when I can. And corn is something I've been around my whole life, so I've picked up a thing or two. I do want to thank you for all of your support. It really makes a difference.
Watching this show is dangerous!! I just got a pizza oven and now I want a sous vide too! I was initially skeptical of the steeping method, but it's a perfect way to get a big batch ready for a party. I haven't had any corn yet this year, but I have a hankering now, so it's going on this week's menu list. Thanks for the inspiration!
LOL on this show being dangerous. Dangerous to my waistline maybe, GAS (Gear Acquisition Syndrome) is real though. I meant to say something about using the steeping method in a cooler to feed large numbers. Same concepts as regular steeping, except scaled up. Maybe I'll cover that in a future video before the corn season is over. Sous vide for corn is really good, but it does take extra time. FWIW, I ate two ears tonight with supper, and I used the steeping method. Because it is so SIMPLE! Go get some corn! Thanks for checking in, and thanks for your support!
Great video, a very good tutorial on corn. Love the marker board, some of us are better visual learners. Colorado Olathe sweet corn is almost in season, can’t wait to make Mexican street corn, a very popular dish here. Cheers.
Thank James! I'm guessing we'll see the whiteboard again. It is very handy when explaining some concepts. I remember you mentioned Olathe sweet corn in the sweet corn video last year. We're just getting started with our corn here. We only have the early varieties. The best is yet to come. I have elotes, esquites, and something called corn ribs scheduled to this corn season. Then we'll start morphing into state fair season. I also have a pretty good list of new-ish state fair foods I'm gong to try to make on the show. It should be fun! Thanks so much for all of your advice and counsel over the last year. It means so much to me, and helps me in so many ways.
Soak it a for an hour or so in the fodder an silt ,toss on a gas griss or charcoal grill ,I prefer charcoal an let it steam in the husk, cut a line around the bottom edge wen done down into the cob just a bit below the corn and grab silt end and pull to clean lay back on grill if u like some char on it butter salt serve using bottom stalk end as handle.
Thanks so much for taking the time to leave a suggestion! I really appreciate it, and the new ideas do help. I had intended to include a fire roasted or charcoal roasted ear for this video. But I just had too much on my plate (literally) with the five methods I was trying to include. I did try soaking an ear when I did the "FIVE Ways to Cook Sweet Corn on a Pellet Smoker!" video (ua-cam.com/video/xP0Rxxp_s6Y/v-deo.html) last year. Compared to an unsoaked, still in the husk ear, the only difference I could tell was that it took about 10 minutes longer to finish cooking. Of course, I was only cooking them at a very slow, gentle 300 degrees in the pellet smoker. Maybe for a future video I'll do some fire roasted corn. How long do you leave them on for when you put them on the coal or on the grill? I've not been a big fan of fire roasted corn, because it is so easy to overcook (and most folks seem to do just that). But I've been experimenting with gently roasting it on the griddle. So far the results have been good. I've also been thinking about making Mexican street corn, AKA elote (roasted corn on the cob with crema , cheese, and spices) and esquites (same as elote but off the cob as a side dish or desert, usually served in a cup). I will certainly put some kind of a roast on that corn. Thanks for taking the time to say hello. I hope you'll stick around.
OK. I'll admit it. I am a moron.
"Sous vide" is pronounced "sue veed" like deed, not "sue viday" like bidet (another french word).
I've been trying to learn some Spanish, and one of the fundamentals of Spanish is that each vowel in a word is pronounced. Of course French is not Spanish. In French, you only pronounce half the letters, especially towards the end of a word.
I'll strive to do better, but don't be surprised when it happens again. That is how my brain works.
Well done. I love corn. Probably the only UA-cam channel that I actually learn something.
Thanks @dave-tries ! do try to sneak in a little learning when I can. And corn is something I've been around my whole life, so I've picked up a thing or two.
I do want to thank you for all of your support. It really makes a difference.
Watching this show is dangerous!! I just got a pizza oven and now I want a sous vide too! I was initially skeptical of the steeping method, but it's a perfect way to get a big batch ready for a party. I haven't had any corn yet this year, but I have a hankering now, so it's going on this week's menu list. Thanks for the inspiration!
LOL on this show being dangerous. Dangerous to my waistline maybe, GAS (Gear Acquisition Syndrome) is real though.
I meant to say something about using the steeping method in a cooler to feed large numbers. Same concepts as regular steeping, except scaled up. Maybe I'll cover that in a future video before the corn season is over.
Sous vide for corn is really good, but it does take extra time. FWIW, I ate two ears tonight with supper, and I used the steeping method. Because it is so SIMPLE!
Go get some corn! Thanks for checking in, and thanks for your support!
Great video, a very good tutorial on corn. Love the marker board, some of us are better visual learners. Colorado Olathe sweet corn is almost in season, can’t wait to make Mexican street corn, a very popular dish here. Cheers.
Thank James! I'm guessing we'll see the whiteboard again. It is very handy when explaining some concepts.
I remember you mentioned Olathe sweet corn in the sweet corn video last year. We're just getting started with our corn here. We only have the early varieties. The best is yet to come.
I have elotes, esquites, and something called corn ribs scheduled to this corn season. Then we'll start morphing into state fair season. I also have a pretty good list of new-ish state fair foods I'm gong to try to make on the show. It should be fun!
Thanks so much for all of your advice and counsel over the last year. It means so much to me, and helps me in so many ways.
@@paulplayswithfire Wow, really looking forward to future content, all sounds great!
Soak it a for an hour or so in the fodder an silt ,toss on a gas griss or charcoal grill ,I prefer charcoal an let it steam in the husk, cut a line around the bottom edge wen done down into the cob just a bit below the corn and grab silt end and pull to clean lay back on grill if u like some char on it butter salt serve using bottom stalk end as handle.
Thanks so much for taking the time to leave a suggestion! I really appreciate it, and the new ideas do help.
I had intended to include a fire roasted or charcoal roasted ear for this video. But I just had too much on my plate (literally) with the five methods I was trying to include.
I did try soaking an ear when I did the "FIVE Ways to Cook Sweet Corn on a Pellet Smoker!" video (ua-cam.com/video/xP0Rxxp_s6Y/v-deo.html) last year. Compared to an unsoaked, still in the husk ear, the only difference I could tell was that it took about 10 minutes longer to finish cooking. Of course, I was only cooking them at a very slow, gentle 300 degrees in the pellet smoker.
Maybe for a future video I'll do some fire roasted corn. How long do you leave them on for when you put them on the coal or on the grill?
I've not been a big fan of fire roasted corn, because it is so easy to overcook (and most folks seem to do just that). But I've been experimenting with gently roasting it on the griddle. So far the results have been good.
I've also been thinking about making Mexican street corn, AKA elote (roasted corn on the cob with crema , cheese, and spices) and esquites (same as elote but off the cob as a side dish or desert, usually served in a cup). I will certainly put some kind of a roast on that corn.
Thanks for taking the time to say hello. I hope you'll stick around.