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Must. raise. my. game.
That's right, Meade. Show her that you're "spongeworthy".
The Micowave cooking looked easy enough, but Althousians will need all that liquid stuff to come prepapared in a carton from the Whole Foods dairy section. Do we eat ducks with that stuff?
Vaya con Cornholio
I'm surprised Althouse hasn't mentioned this; (She is from Madison, right? I get all those states up there mixed up.)
"Whole Foods is often right about food, and their support for the farmers matters more to me than the political views of their founder. I haven’t examined the political views of all the retailers who feed me, but I can imagine having a lot of eating problems if I make them a litmus test." ---Michael Pollan"It does seem a little unreasonable to demand that the higher-ups at your grocery store agree with you on every political issue." ---Michael Pollan
Dear M. W.: Your attitude needs adjustment. Off to resettlement camp with you."Power to the People!"wv: semest some people will do anything.
I'm sure that tastes wonderful, but am curious why we couldn't just call it a corn souffle.
I think Barbara Kafka's Microwave cookbook had some similar corn pudding/sponge/souffle recipes. This looks interesting and attractive to the eye, but I think its mostly a gimmick. These foam dishes are an interesting and unusual texture, but essentially inferior to the real thing - a corn pudding made with the same ingredients.
Forget the corn sponge, let's do "whipets" with the nitrous oxide!Take a valet bag from your dry cleaning, tape a ...oh never mind...that was back in the day...(sometime after Woodstock)The human mind contains such hilarious memories!
Apparently it's not a barbecue joint.
w.v.[disspie] here sounds like a pretty good use of corn.four canisters of nitrous oxideI'll just pick those up on my next swing through Williams-Sonoma or Sur La Table where all us elitists hang out and browse while waiting for our appointment at Apple's genius bar.
The silliness of the world cracks me up. You don't need nitrous oxide to make a corn souffle. All you need is room temperature ingredients and a little patience.
But was the nitrous oxide organic?
What a waste of corn. Roast it. Nothing is better. Yes, I realize that is a religious conviction. So what.
You only roast sorceress corn.
Don't want to eat anything with the word "Sponge" in it.
Where the heck is Titus?Really. He OWNS this thread, and you all know it.
I'm sure that tastes wonderful, but am curious why we couldn't just call it a corn souffle.Because a souffle consists of beaten egg whites folded into the liquid mixture to create the air in the souffle. This is more like a light cake batter or a genoise sponge cake. Except this one is savory instead of sweet.While interesting, this seems like a bit of work for something that probably doesn't have much taste. I didn't see any seasoning other than salt and sugar.Where's the butter? You must have butter with corn. We bought 10 ears of fresh white corn from a local farmer. Tonight I'm making a savory southern corn puddding. vw: SESSEME if I do say so myself.
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