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Cooking Corn On The Cob Boiling. Cooking Instructions For Chicken.

Cooking Corn On The Cob Boiling

cooking corn on the cob boiling

cooking corn on the cob boiling - The Story

The Story of Corn

The Story of Corn

The Story of Corn is a unique compendium, drawing upon history and mythology, science and art, anecdote and image, personal narrative and epic to tell the extraordinary story of the grain that built the New World. Corn transformed the way the entire world eats, providing a hardy, inexpensive alternative to rice or wheat and cheap fodder for livestock and finding its way into everything from explosives to embalming fluid.
Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.
Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

"Written in a lively and nontechnical style."--Library Journal

"Fussell has clearly done a good deal of research and a lot of traveling--peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters--glory days of a century ago."--Kirkus Reviews

78% (10)

Chef Michael Schlow Makes Deconstructed Corn Soup with Shrimp, Bacon, and Potato

Chef Michael Schlow Makes Deconstructed Corn Soup with Shrimp, Bacon, and Potato

James Beard Award winning chef, Michael Schlow, shows how easy it is to make a delicious soup in the Breville Die-Cast Hemisphere Blender.

Corn Soup with Shrimp, Bacon, and Potato

(Makes 4 portions)

For Soup:
? cup red onion, diced
3 oz Olive Oil
1 pint Fresh Corn, off the cob
? quart milk (whole)
? quart Corn Stock (see below recipe) or clear veggie stock
1 tablespoon butter
Salt & Ground White Pepper

Heat olive oil in sauce pot with onion and saute over high heat for 1 -- 2 minutes.
Add Corn and Saute for 1 minute
Lower heat to medium
Add milk and stock
Cook slowly until the corn and onion are tepid.
Remove from heat, allow soup to cool
In small batches puree the soup in a high speed blender till smooth and creamy
Taste and adjust with Salt and White Pepper
Reheat before adding to bowl with garnish

For Garnish:
Each bowl gets 3 shrimp cooked and cut in ?
1 piece of bacon cut into small pieces, cooked until just crispy
3 tablespoons of diced, blanched potatoes
Once soup is poured over garnish top with Chorizo Oil (See below recipe for Chorizo Oil)

Corn Stock:
Boil Corn on the Cob
Pinch of Saffron

Chorizo Oil:
Slowly render Chorizo, pour out oil through strainer and use to taste as the garnish.

Corn on the Cob

Corn on the Cob

Whakarewarewa near Rotorua is an inhabited Maori village and cultural center built around an impressive geothermal site. The residents use the geothermal pools and vents for bathing and cooking. Here they are cooking corn on the cob in this near-boiling, crystal-clear hot spring. We had some -- it was very good. I expected it to taste of the ubiquitous hydrogen sulfide, but it didn't pick up any off-flavor at all. They also use steam vents for steaming food: they have wooden covers constructed over the open vents, and they wrap meat/vegetables/etc in aluminum foil. The steam slow-cooks the food and keeps it nice and moist. Come back later & you've got dinner.

Uploading a full-width treatment for the OurSpace group.

cooking corn on the cob boiling

cooking corn on the cob boiling

The Life and Times of Corn

What grain has seeds in all colors of the rainbow, can grow twenty feet high, is often harvested by moonlight, and is more valuable to the United States than gold?

As the New York times Book Review said, “Micucci knows how to grab his audience” and is “canny about organizing his material.” Building upon his successful series of creative science for the younger grades, the author-illustrator of the LIFE AND TIMES series focuses on the science, uses and history of American’s most prevalent crop. A master of fascinating trivia, he knows just how to draw readers in and expand on a seemingly small topic.

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