Corn on the Cob PC?

[Loyalist Dave]

Dave, consider that there are authors today that have written more cookbooks than all the combined cookbooks of that era

Actually I found a great many cook books, an amazing amount, referenced in English cookery books to the year 1850, by Arnold Whitaker Oxford

But alas, they are all English titles. So absence of evidence does not indicate evidence of absence... but again in my case it's snobbery.

OH and last night I found my copy of an Italian cookbook from 1475 (translated)...the addition of tomato sauce many years later improved their cuisine many fold.... :shocked2:

LD

 

[coloradoclyde]

1475???? very interesting.... :grin: :thumbsup:

 

[sidelock]

Something like 50 years ago my wife's family and I were cat fishing on Clinch river at night with a big camp fire. Someone said some rostin ears would be good on the fire. There was a corn field near by and someone said "I'll go". Soon we had the fire loaded with corn. As we were eating a stranger came up, said hows it goin. Welcome stranger---- have some corn. Thank you, since it's my corn I think I will. All went well, lots of fun that night. NO FISH.

 

[zimmerstutzen]

We tend to lose sight of the fact that the first people's had many varieties of maize and for different purposes. When I toured the Knife River Indian village site 20 years ago the guide said the inhabitants had iirc 8 to 10 varieties of corn. Some with maturities as early as 57 days including pop corn

 

[Alden]

I went through eight cook books hoping to pull off a "Spence" with some good references as to how they prepared corn other than milling it ....all of the cook books were from 1755 - 1809....NONE mentioned eating corn, and in fact none mentioned using corn in bread. Only one mentioned corn at all and it was for feeding livestock.

LD

Thanks Dave.

Hellooo!!! And what have I been telling everyone about grits!? Yes, giving animal feed to your Southron children might just be considered too "common" by responsible and respectable human parents everywhere.

:shake:

 

[Wes/Tex]

I went through eight cook books hoping to pull off a "Spence" with some good references as to how they prepared corn other than milling it ....all of the cook books were from 1755 - 1809....NONE mentioned eating corn, and in fact none mentioned using corn in bread. Only one mentioned corn at all and it was for feeding livestock.

LD

You and me too. I'm working at the disadvantage of having nearly every book I own tossed into boxes amd scattered around the areas of the house not affected by the water damage...it's a circus for research guy!
Our Spence is a hard lad to match even with a level playing field! So far, haven't found much prior to the 1820's and 30's. And then it's ground.
One interesting account deals with ranging companies getting ready to chase after marauding Comacnhes. They ran the ears through a hand-crank iron shucker one of the settlers had been smart enough to haul from the States, then browned the kernels in wood ash in a large iron kettle over a fire , before sifting the kernels out and hand grinding them. Each ranger took a pound serge bag of bowned and ground corn and a pound serge bag of browned and ground coffee beans. Didn't bother with other items...meat was so abundant at the time they just hunted each afternoon. I take pause at trailing Comanches and shooting deer at the same time! Call me leary, but that sounds like elk hunting with a brass band. Banta does mention getting ambushed and losing a couple guys...think I've figured out why! :wink: :haha:

 

[tenngun]

Seems I remember Thomas Jefferson importing and growing corn while embassador to France and serving corn on the cob to guest.
Alden you know Yankees used to use lobster as horse food don't you.... Grits or lobster or " beer for my hoses"....lucky horses :haha:

 

[pargent]

Corn on the cob was used a lot and was very popular until the importing of pineapples from the tropics took off :shocked2:

 

[crockett]

The French do a corn pulp. Take an ear and run a knife down through all the kernels. Then use the back of the knife to squeeze out the innards, then boil about 2-3 minutes with a "Big Lump of butter". A lot of work.

 

[tenngun]

I don't know how old this is. After the 2ed world war we shipped a lot corn in to Europe. It angered a lot of people who like Alden thought corn is an animal feed, and were upset that we were treating them like animals. Some foods caught fire real quick like chocolate and potatoes. Other foods were slower to get in to people's diets. Tomatoes were thought to be posine. Corn would be popular in the south, while in New England the switch to European grains as quick as they could prepare the soil and limited the use of corn as an agumation to European grains in things like Annadamma bread or Boston brown bread,or as a side dish and garnish like clam bakes.

 

[Alden]

Never had lobster. And don't eat grits, the "lead paint chips" of the South.

 

[sidelock]

You are a weird guy anyway. Sorry, you are out of luck.

 

[tenngun]

You never had lobster? I'm sorry Alden. I did not mean to poke jokes at such a horrid disbility. No wonder you don't like grits, your education has been compleatly ignored.

 

[coloradoclyde]

Did someone say EDUCATION.....

OK....Here ya go. http://www.uab.edu/reynolds/pellagra/history

 

[Alden]

No doubt, but, I have had rock lobster, if that's a help, and I even love the song.

As for grits, well, it's the oral equivalent of sniffing airplane glue...

 

[crockett]

Well cook the grits in butter water and eat them with country sausage and sun side up eggs and biscuits with honey. Stir up the running egg yolks and grits. Lots of salt and fresh ground pepper.

 

[Alden]

Well, that does sound pretty good actually.

 

[tenngun]

Well duh :haha:

 

[coloradoclyde]

:rotf:

 

[Sean Gadhar]

If we are ever all together for a meal & they serve grits & lobster. There's gona be a heck of a Donnybrook trying to get the seat next to Alden.