Who's hungry?

[John Jordan]

Originally Posted by robfine

For those reading this thread and not familiar, you gotta be careful with All-Clad. Seems to have the same effect that buying your first McIntosh component does (disclosure: I do not own McIntosh but read about lots of Mc owner's on AA)- once you buy your first piece soon comes the second and then third....

How True!

We started with Calaphon (sp?) and then to All Clad and it's been all All Clad since. Every now and again, I find myself looking at kitchen stuff and admiring the copper bottom versions. Well, maybe after another 275 or a pair of 2301's!

[GaryProtein]

Originally Posted by minnie55

The best way to do corn on the cob is to soak them in water for a couple with there husks on. Then cook them on the grill while they are in the husk. When done peel back the husks and they will be awesome

That way is very good and I often make it that way BUT. . . .

The best way to eat corn on the cob is RAW right out of the husk. No butter, no salt, no spice, just raw natural goodness.

[jdandy]

I drop my corn into boiling water for three minutes. That's all it takes to get it hot so that butter melts on it and salt and pepper stick to it. Tasty.

I also grill corn right on the grill without the husk, basting it with melted butter a couple of times as I rotate it. I love the smokey flavor of the slightly browned kernals. Yum.

[-E-]

Forgot to take a pic of last weekend grilling...

NY Strip, sizzling butter, grill-roasted cherry tomatoes, new red potatoes w/ carmelized garlic and sweet onion, and whole mushroom caps.

Went quite well with a Hawkeye Mountain Cab.

[scirica]

Originally Posted by -E-

Forgot to take a pic of last weekend grilling... NY Strip, sizzling butter, grill-roasted cherry tomatoes, new red potatoes w/ carmelized garlic and sweet onion, and whole mushroom caps. Went quite well with a Hawkeye Mountain Cab.

Nice pull on the Cab!

[JGM411]

I do corn-on-the-cob in the husk and on the grill. i don't soak them. There is an amazing amount of water in the husks, therefore, I don't bother soaking. I actually kind of like burning a bit of the corn as it caramelizes and turns candy like.

I also like seeing peoples reactions when they see corn-on-the-cog on the grill that way.

[robfine]

Hey Ivan, What is Legend Audio & Video a dealer for?

New line: All-Clad

Brrrrrrrrrrrinnnggggggg! Oh man, it must have been a dream...

[Formerly YB-2]

Yum........... that looks great.
We had fresh corn with our fresh tomato pizza last night for our no-meat meal (once or twice a week). Tonight its lamb chops, baked potatoes & asparagus. Will be broiling the the chops in our 11" square All-Clad grill-pan with handle. Makes life easy for handling smaller quantities of meat (am usually cooking for two).