Originally posted by PhlabibitSpeaking of ears, do I understand correctly that sweet corn
Ok, I think I know what you think I was saying now.
Let me explain my comment. I say this to EVERYONE that compliments me on my music.
It is MY MUSIC that causes the ears to begin to fail, not age or anything.
You thought I was saying that GB's ears are going bad due to age, I was saying it was my music that causes it.
I'm surprised (since you ...[text shortened]... participate in ALL my music threads) you have not seen that post before to another user.
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arrived about a week early this summer in New England?
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Originally posted by PhlabibitHave you stopped to think that perhaps the reason I have more money, and am slightly better than you at chess is BECAUSE of my conversation & understanding skills! 😏
Well stick to making chess moves and money, because conversation and understanding are two skill you do not have.
All out of Troll Bits for the day.
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Obviously, I am doing something right. 😉
Originally posted by Very RustyYou have a better chess rating is all you can prove. We can talk about money all day, but we may as well compare 'pen sizes'. It can't be proven.
Have you stopped to think that perhaps the reason I have more money, and am slightly better than you at chess is BECAUSE of my conversation & understanding skills! 😏
Obviously, I am doing something right. 😉
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Originally posted by Grampy BobbyMy useful contribution for today. 🙂
So how about the early sweet corn harvest this summer in New England, Phil,
good week early or what? Also, any favorite family recipies for corn chowder?
Galganov's Free, Easy Recipe for Corn Chowder
Corn chowder is a delicious, hearty, naturally corn sweetened, milk-based soup loaded with potatoes and sweet, plump kernels of corn - delicately flavoured with sauteed onion. It isn't a difficult dish to make but it does require some time and effort. We prefer to use "peaches & cream" corn but any sweet corn will do nicely. This is a recipe we only make when corn is in season in our region because we like the firmness of fresh kernels as they come off the cob ... but you can use canned corn if you like. Frozen has not, yet, been tested but should work very nicely. Adjust boiling time for frozen corn.
To make this recipe you will need:
* a small (1 litre) pot
* a large (5 litre) pot
* a measuring cup
* measuring spoons (you can work without these)
* a wooden spoon
* a cooking knife
The required ingredients are:
* 4 medium size ears of corn (or 2 cups of corn kernels)
* 4 medium potatoes
* 2 medium/small onions (or 1 large)
* 2 cups water
* 2 tbs flour
* 3 1/2 cups milk
* 3 tbs butter
* salt and pepper to taste
Method:
* Put your corn on the cob into cold water and bring, quickly, to a boil. Let the corn cook for 10 minutes (no more - the corn will soften some more when you add it to the soup). Set the corn aside to cool. If you used canned corn, drain your corn kernels well.
*put 3 1/2 cups of milk into the small pot and set on medium-low heat to scald. When the milk foams, take the pot from the burner and set it aside.
TIP: Rinse your pot with cool water before putting in the milk. This will help to keep the milk from sticking.
While the milk is heating:
* Dice your potatoes into 3/8 to inch pieces and set it aside.
* Dice the onion and set aside.
* Cut the corn kernels away from the cob and set them, in a bowl, aside for use later.
NOTE: Don't let the milk burn! If you don't have time to do something, just set it aside until you are ready for it.
* In the large pot, heat up the butter (3 tbs) and sautee the onion and flour (2 tbs) until the onion becomes shiny. Keep stirring this because flour burns quickly!
* When the onions are fully separated and glisten, add the (2 cups) water and the diced potatoes. Let the potato cook until they are softened.
* Add the scalded milk (less the skin that forms on the surface) and the corn. Let cook for an additional 5 minutes.
TIP: Salt and pepper this soup very conservatively. You can alway add salt and pepper at the table but once it is in the pot you can't take it out. Adjust your salt if you've used salted butter. This soup is, while hearty, delicate in its balance of flavour. It is very easy to over spice!
New England style clam chowder:
Try substituting the corn kernels with about 2 cups of clams - should be great (Beware, canned clams could be too soft)! Don't forget - use the water from the clams (and reduce the milk proportionately).
Originally posted by Very RustyThank you, VR. Hope Phil posts one of his too.
My useful contribution for today. 🙂
Galganov's Free, Easy Recipe for Corn Chowder
Corn chowder is a delicious, hearty, naturally corn sweetened, milk-based soup loaded with potatoes and sweet, plump kernels of corn - delicately flavoured with sauteed onion. It isn't a difficult dish to make but it does require some time and effort. We prefer to us ...[text shortened]... ft)! Don't forget - use the water from the clams (and reduce the milk proportionately).
