Not actually cooking today but tomorrow for Labor Day. Having a 10oz top sirloin with big thick fries and corn on the cob. Was probably going to have Brussels's Sprouts with bacon and shallots instead of the corn but a neighbor gave me a couple of ears and that seems to fit better.
Will also have sauteed onions and shrooms for the steak.
Sigh I LOVE corn on the cob but have yet to find any in Wyoming, Texas or Florida that comes close to what I got before I left Ohio. Thing is the Ohio corn I got was from Amish country about 20-25 minutes east of me. To me the ears I've gotten in different states are just much smaller/thinner. The Amish ears were huge to where you could not close your hand around with much bigger kernels. Don't get me wrong as I still like the corn I can get but it just isn't the same. Come back home with a large paper grocery bag full of corn and that night's dinner was nothing but corn on the cob done in a large enamel stock pot with some sugar added to the water served in those dishes, or whatever you call them, that are designed for cob corn with melted butter in the dish to roll the cob to always have a bunch of butter. Of course a salt shaker was a must.
I miss that. Humans may not be able to actually digest whole kernel corn unless the kernels are broken (chew well) but I LOVE the stuff!
Actually there was always something in the Ohio Amish country that gave me a major kick. I don't care what society you are in teens are teens. This area was pretty standard Amish with the horse drawn, black, covered buggies but you would often see teens in a buggy that had a car battery mounted powering a blasting car stereo.
I loved it!
As a side note never feed ducks whole kernel dried corn as that can not digest it either but will fill themselves with it. Only used dried cracked corn which can be digested as the kernel shell has been broken.