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strato-caster

Don,

 

As you can imagine, the street vendor corn on the cob here in southern California is second to none. I'm sure you already know that California was once part of Mexico and has all the benefits of its heritage, before we stole it fair and squarely from our hospitable southern neighbor. 

 

That said, the Mexican and Central American fare here is superb, as is the Korean, Chinese, Japanese, Vietnamese and Cambodian food as well. Did I mention Little India is a mere 5 miles away? A couple miles up the road into Los Angeles and you can sample the very best from Armenia, Greece and Ethiopia. The Fairfax District has great Jewish Delis... it's like travelling the world, but without the constant threat of explosive bouts of diarrhea.

 

Then there's barbeque... nothing like Santa Maria style tri tip, slow cooked over oak from up the coast in Santa Barbara Co. The urchins and salmon from the Central Coast are cherished the world over. Hard to keep the Japanese from buying the entire lot.

 

Like fishing? San Diego into south Orange Co right now has Bluefin tuna to 300 lbs, a solid Yellowfin bite, dorado, yellowtail to 60 lbs at the Cortez Bank this week, and I saw my first swordfish of the season caught online last night. The pelagics have kinda just hung around the last 3-4 years, the big tuna being caught nearly year round. The amazing part is that most of the action is within 30 miles of shore. Guys are actually targeting the tuna with the big jet skis. Seems crazy to me and I learned long ago that you can't fix stupid.

 

The bird  hunting is pretty darn good, too- we've already had a second hatch of quail on the ground , with a third likely. Chukar are looking good (no, not the planted kind, but the ones you have to work for). Dove, if anything like last year, should be epic. From what I understand, San Diego County and the Central Coast were lousy with turkey this spring, the latter also infested with feral pigs that need to die.

 

Pandemic, politics, property and sales tax aside, it's still a great place to live...

 

Now if we could only get our pheasant and waterfowl populations back up to what it was back in the 60s and 70s...

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Don Steese
36 minutes ago, strato-caster said:

Don,

 

As you can imagine, the street vendor corn on the cob here in southern California is second to none. I'm sure you already know that California was once part of Mexico and has all the benefits of its heritage, before we stole it fair and squarely from our hospitable southern neighbor. 

 

That said, the Mexican and Central American fare here is superb, as is the Korean, Chinese, Japanese, Vietnamese and Cambodian food as well. Did I mention Little India is a mere 5 miles away? A couple miles up the road into Los Angeles and you can sample the very best from Armenia, Greece and Ethiopia. The Fairfax District has great Jewish Delis... it's like travelling the world, but without the constant threat of explosive bouts of diarrhea.

 

Then there's barbeque... nothing like Santa Maria style tri tip, slow cooked over oak from up the coast in Santa Barbara Co. The urchins and salmon from the Central Coast are cherished the world over. Hard to keep the Japanese from buying the entire lot.

 

Like fishing? San Diego into south Orange Co right now has Bluefin tuna to 300 lbs, a solid Yellowfin bite, dorado, yellowtail to 60 lbs at the Cortez Bank this week, and I saw my first swordfish of the season caught online last night. The pelagics have kinda just hung around the last 3-4 years, the big tuna being caught nearly year round. The amazing part is that most of the action is within 30 miles of shore. Guys are actually targeting the tuna with the big jet skis. Seems crazy to me and I learned long ago that you can't fix stupid.

 

The bird  hunting is pretty darn good, too- we've already had a second hatch of quail on the ground , with a third likely. Chukar are looking good (no, not the planted kind, but the ones you have to work for). Dove, if anything like last year, should be epic. From what I understand, San Diego County and the Central Coast were lousy with turkey this spring, the latter also infested with feral pigs that need to die.

 

Pandemic, politics, property and sales tax aside, it's still a great place to live...

 

Now if we could only get our pheasant and waterfowl populations back up to what it was back in the 60s and 70s...

I've only been to California once but was surprised by the wide open spaces from Anaheim up to Sacramento. Lotsa farm country there. I guess I expected nothing bur hundreds of miles of urban sprawl?? 

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Brad Eden

4B617669-B5EF-4FD2-B8D7-88FBA6F33A42.jpeg
 

The best corn will come from this raised bed in about a week or so. Because I can get the water boiling, pick some ears, shuck, and get them in the water in about 30 seconds....no sugar loss whatsoever. 🌽 😋 

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Kansas Bound

Any good hipster would know it as Sweet Maize you fools. 

 

Let me get back to my Quinoa and Kombucha for breakfast.

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Millriver
18 minutes ago, Kansas Bound said:

Any good hipster would know it as Sweet Maize you fools. 

 

Let me get back to my Quinoa and Kombucha for breakfast.

🤢

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Ben Hong

I heard the first cicada a week ago. I always associate their buzzing with "good eats" just around the corner.

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shorebird

You don't boil sweet corn. As soon as you see the first bubbles, you pull it out!

 

Try it with a little Old Bay seasoning for a nice change.

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Larry Brown

Everyone from Iowa (like me) knows where the best sweet corn comes from:  Roadside stands in the Tall Corn State.  For several years now, it seems that everyone is going with the "peaches and cream" variety:  both yellow and white kernels.

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Ben Hong
1 hour ago, Larry Brown said:

  For several years now, it seems that everyone is going with the "peaches and cream" variety:  both yellow and white kernels.

About 8 -10 years ago, my regular farmer's stands were selling 90% peaches and cream. It is my contention that sweet yellow corn is BETTER than the P & C variety...just as sweet and tender but with larger kernels, more substantial to the teeth. I see that in the same veg stands that the sweet yellow corn has made somewhat of a comeback.

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Ben Hong
20 hours ago, shorebird said:

You don't boil sweet corn. As soon as you see the first bubbles, you pull it out!

 

 

Wiser words were never uttered. I keep telling people that you don't have to cook the cob through by boiling the corn to death for 12 minutes!

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Brad Eden

We are just starting to see fresh sweet corn at roadside stands. My small plot still needs some hot days.

 

If I haven’t eaten the corn cold off the cob...remarkably good BTW...I put my my corn in cold or luke warm water and when it starts to boil leave it for 3, no more than 5 minutes. Works for me. Then I put a tab of cold butter on a quarter piece of bread, and melt the butter over the cob. Then sprinkle a little salt over cob. Then burn the roof of my mouth because I am too anxious to eat it. Then eat that butter soaked piece of bread. Repeat. Some people treat corn like lobsters and think they need to kill the cobs by dropping it in boiling water and boiling for 10-15 minutes.

 

I need to experiment with unshucked grilled corn. Not something that I typically do. Should you soak the whole leafed ears in water prior?

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Pudgy gopher

No need to soak the ears in water to grill. The husks and kernels have enough moisture already. The tassels also are easier to clean off a lot easier after grilling it. We learned a new to us way of serving after it has been grilled. We cover with mayo instead of butter, sprinkle with Tajin' seasoning, and grated parmesan cheese.

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Brad Eden

260C262F-8CFF-4D20-8F2D-1C792806E9A5.jpeg
 

Holy moly! First local sweet corn of the year from a roadside stand..with our garden cucumbers and tomatoes. (My small corn plot is slow) 


Just stupid sweet and delicious.

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