What Are You Eating?
- Thread starter Brute
- Start date
We went on a windward cruise, including stopping at the Waiahole Poi Factory for a plate lunch…pork lau lau, squid luau, lomi salmon and fantastic freshly pounded poi…and the dessert they are famous for, the “Sweet Lady Of Waiahole”, which was a popular tune by Bruddah Waltah back in the day…it is haupia ice cream over kulolo, which is a dessert made from grated kalo (taro), coconut milk & suger…baked for a long time until it turns a slightly brown color which caramelizes the suger…broke da mouth…la dat
Like it all but the rice. Rice will digest and dump pure glucose into my blood.
I look forward to getting together with you in person someday, @Buzzy !
I love fresh corn on the cob and enjoy it numerous times every week while it is in season. I have often wondered why some days it was decidedly better and more tender than others and realized that it wasn't the corn but the way I cooked it putting the ears in a big pot and getting the water boiling for some undetermined amount of time depending on the other dinner prep occurring. While diving down an inner tube rabbit hole I read of a method that takes all the guess work out of the process and makes the best corn ever. Some may already cook corn this way but in case you don't give it a try. You won't be disappointed. Just put the shucked ears in a large pot of COLD water and place it on high heat uncovered. When the water temp reaches 180, steaming a bit but definitely not boiling, turn off the heat and cover the pot. Allow the corn to remain in the pot for at least 10 minutes and up to 30 minutes before taking it out. Gives you a pretty large time window to get everything else prepared and the corn is perfect every time. Think I'll enjoy a couple ears left over from last night with a salad for lunch today. Can't wait. 
I'll keep that in mind for when I don't want to fire up the grill. My favorite is shucked on a hot gas grill, laying parallel to the grates. Every couple of minutes, roll to the next grate, just long enough to get a bit of color and cook the kernels through. Easy to do while I grill whatever else on the other 2/3 of the grillI love fresh corn on the cob and enjoy it numerous times every week while it is in season. I have often wondered why some days it was decidedly better and more tender than others and realized that it wasn't the corn but the way I cooked it putting the ears in a big pot and getting the water boiling for some undetermined amount of time depending on the other dinner prep occurring. While diving down an inner tube rabbit hole I read of a method that takes all the guess work out of the process and makes the best corn ever. Some may already cook corn this way but in case you don't give it a try. You won't be disappointed. Just put the shucked ears in a large pot of COLD water and place it on high heat uncovered. When the water temp reaches 180, steaming a bit but definitely not boiling, turn off the heat and cover the pot. Allow the corn to remain in the pot for at least 10 minutes and up to 30 minutes before taking it out. Gives you a pretty large time window to get everything else prepared and the corn is perfect every time. Think I'll enjoy a couple ears left over from last night with a salad for lunch today. Can't wait.
I love fresh corn on the cob and enjoy it numerous times every week while it is in season. I have often wondered why some days it was decidedly better and more tender than others and realized that it wasn't the corn but the way I cooked it putting the ears in a big pot and getting the water boiling for some undetermined amount of time depending on the other dinner prep occurring. While diving down an inner tube rabbit hole I read of a method that takes all the guess work out of the process and makes the best corn ever. Some may already cook corn this way but in case you don't give it a try. You won't be disappointed. Just put the shucked ears in a large pot of COLD water and place it on high heat uncovered. When the water temp reaches 180, steaming a bit but definitely not boiling, turn off the heat and cover the pot. Allow the corn to remain in the pot for at least 10 minutes and up to 30 minutes before taking it out. Gives you a pretty large time window to get everything else prepared and the corn is perfect every time. Think I'll enjoy a couple ears left over from last night with a salad for lunch today. Can't wait.
If im eating it off the cob, i’ll steam it for 6-7 minutes…otherwise Ill cut it off the cob and place it in a pot with butter, salt & pepper and simmer for 5 minutes…I like my corn crisp tender
That is the way it turns out with the no boiling/no steaming method without having to pay attention to a timer and having it done perfectly regardless of when the rest of the meal is ready. Perhaps the process is too simple for some.
Dont you have to stand by the pot with an instant read thermometer until the water reaches 180 degrees in order to turn it off?…i know I am a simpleton, but I understand the process…