Post by J. ClarkeOn Tue, 13 Mar 2018 02:08:35 -0400, Lawrence Watt-Evans
Post by Lawrence Watt-EvansOn Tue, 13 Mar 2018 03:20:26 GMT, Ninapenda Jibini
Post by Ninapenda JibiniPost by Dorothy J HeydtPost by Jibini Kula Tumbili KujisalimishaPost by Dorothy J HeydtPost by Jibini Kula Tumbili KujisalimishaOn Mon, 12 Mar 2018 11:58:48 -0700 (PDT), Kevrob
On Sunday, March 11, 2018 at 5:13:50 PM UTC-4, Lawrence
Post by Lawrence Watt-EvansOn Sun, 11 Mar 2018 12:17:52 -0500, Cryptoengineer
Post by CryptoengineerSpecificly, cold apple pie with cheese.
What? Are you claiming my mother wasn't a Yankee?
(She liked rhubarb pie for breakfast.)
Different rules in MA than in VT?
Maybe that's it.
One of my Dad's favorites was strawberry-rhubarb pie.
Just enough sweetness from the strawberries.
Yeah, my mother liked strawberry-rhubarb, but dropped the
strawberries when she had blood sugar issues.
Strawberry-rhubarb is for sissies who didn't have bhubarb
growing in their front yard as a kid. (I love rhubard pie,
but you never, ever, ever see it in restaurants in southern
California.)
I have, however, seen it in cafeterias in northern
California. Occasionally. Not that I could eat it now if I
could find it.
I just wish that restaurants (and grocery stores) knew the
difference between sweetcorn and sweet corn.
All right, enlighten me. What's the difference?
Sweetcorn is a specific (family of) subspecies, with a
particular (and especially sweet) taste. Sweet corn is pretty
much anything else, easier to grow in bulk, cheap and readily
available. Basically, pig food. Real sweetcorn is very rare
outside of home gardens in rural town, and occasionally in
farmer's markets. I've only ever seen it once in a restaurant
(and it was an extraordinary restaraunt in many ways). If you
check in the grocery store, you'll find it's always two words,
often with another word in between (like "sweet white corn").
It's deceptive labeling, but not *quite* over the legal line.
We had friends in Kentucky who grew sweetcorn. Wonderful stuff.
Never seen it anywhere else.
"Sweetcorn" vs "Sweet Corn" has to be a regionalism.
Not in the US. It's based on federal labeling regulations.
Post by J. ClarkeAnd
calling the sweet corn sold at the grocery store "deceptive
labelling" is at best inflammatory.
You've clealry nevr had the real thing.
Post by J. ClarkeTry some field corn and see
how you like it before you start criticizing.
I gre up in a part of Nebraska where corn is the main crop.
Missouri, too, for that matter. We grew sweetcorn in our garden. If
I want field corn, I can go the grocery store and buy a can of
"sweet white corn."
*You* should try some real sweetcorn before you look even stupider.
Post by J. ClarkeHowever there is a lot that goes on in corn. First, no corn is
sweet at maturity--it gets picked early before the sugar is
converted to starch--pick it too late and it's not sweet. Then
there's the matter of storage--corn loses sugar content over
time where the time is measured in hours. Overnight it loses
half its sugar content. That's why what you get in restaurants
is not as sweet as what you get at a farmer's table--it just
can't be moved through the system that fast.
Unless, of course, you a) grow it in your own yard, or b) buy it at
a farmer's market and use it the same day. (The latter is what the
one restaurant I've ever seen it at did.)
Plus, sweetcorn is a different variety. Popcorn isn't feed corn,
and neither is sweetcorn.
Post by J. ClarkeAround here roadside stands all over the place sell freshly
harvested corn when it's in season and it's all very sweet.
That you can type that with a straight face tells me that it's not
sweetcorn.
Post by J. ClarkeOn top of all that there's the genetic makeup. Most corn is SU,
ordinary sugar corn. Freshly harvested it's quite sweet and
generally not bad but to hold sweetness for more than a few
hours it has to be processed.
There's also SE, (Sugar Enhanced) which is slighly sweeter but
holds sweetness longer after harvest. That's what you usually
find at farmers markets.
Then there's Sh2 (Shrunken variety 2) which has up to twice the
sugar of either of the others and holds it a lot longer--the
texture is different though and it has to be planted later.
The high-sweetness varieties also have to be isolated from lower
sweetness varieties or cross pollination happens and you lose
the benefits.
Your use of abbreviations and technical names means you're talking
about commercial varieties, none of which are sweetcorn. You have
to go to a specialty seed supplies - one that specialized in
boutique varities, and sells to gardeners - to get the real thing.
Which you've clearly never = ever = had.
I learned a bit about it all working for Pfizer Genetics in St.
Louis one summer in high school. Nasty industry, focused entirely
on bulk. They were, at that point, from what we could tell,
breeding more for water content than anything else. But sugar
content was important, too.
There's more - far more - difference in the taste than *just* the
sugar content. Pigs don't much care what their corn tastes like.
Andy ou're as stupid as ever.
--
Terry Austin
Vacation photos from Iceland:
https://plus.google.com/u/0/collection/QaXQkB
"Terry Austin: like the polio vaccine, only with more asshole."
-- David Bilek
Jesus forgives sinners, not criminals.