Food canoe removed
Food canoe removed
but grilled food is the bestest food.
No argument there.
Am I the only person who hasn't heard of "cooler corn"?
As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blind-sided by the simple genius of this method for cooking loads of corn on the cob perfectly.
I was hepped to it while visiting my family. Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster. "Let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed.
Then nothing. When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours.
Turns out, Cooler Corn is pretty well known among the outdoorsy set But for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know.
Just add Perfect Spice www.perfectspice.com when applying the butter!
Jeannie Wylie, Calgary, Alberta.
I'll see your Jeannie Wylie of Calgary, Alberta, and raise you a Nero Wolfe of Manhattan, New York:
"Millions of American women, and some men, commit that outrage [cooking corn in boiling water] every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water."
from Trio for Blunt Instruments by Rex Stout
This weekend I'm grilling mini sweet peppers stuffed with pepperjack on the grill.
Grtechguy said:Pitch the asparagus.
Best advice I have ever heard, on any subject. Bravo!
Stealthtercel said:I'll see your Jeannie Wylie of Calgary, Alberta, and raise you a Nero Wolfe of Manhattan, New York:
"Millions of American women, and some men, commit that outrage [cooking corn in boiling water] every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water."
from Trio for Blunt Instruments by Rex Stout
Sorry, I'm going to have to disagree with Nero Wolfe's considerable expertice on eating, and argue that a grill is superior to an oven for this purpose.
I also share a last name with the inspector that Mr. Wolfe is always arguing with. Coincidence?
So saturday I tried something new. Mini sweet peppers, stuffed with either pepperjack or cheddar cheese, wrapped ina half strip of bacon. All thrown onto a hot grille for about 7-8 minutes. Un-friggin-believable.
In reply to Bob the REAL oil guy. :
I may have to try this with jalapeños, since Chuck doesn't like cooked sweet peppers. Thanks for the idea!
In reply to EastCoastMojo :
I saw them in the fridge and thought "how can I make these on the grille?".
In reply to MadScientistMatt :
I prefer mine on a grill but that’s a luxury few have in Manhattan. I like to peel the silk off, butter, salt and pepper it, then put it back in the husk and throw it on the grill.
Bob the REAL oil guy. said:This weekend I'm grilling mini sweet peppers stuffed with pepperjack on the grill.
berkeley yeah. We do it with pimento cheese and call it pepperception.
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