Knee high by the Fourth of July, they say. But how does the rest of that corn mnemonic go? Is there more? I don't know. All I need to know is that corn, sweet corn, is in season and on my mind, so this photo caught my eye in the Serious Eats photo pool. It was taken by the Homesick Texan, who provides the recipe on her site....
Continue reading »
Last Wednesday, I was at the Union Square Greenmarket when I was waylaid by Andrew Carmellini, the chef-partner at A Voce. "Hey, Ed. Can you give us a hand with our stuff?" I said sure and loaded the four boxes and two bags of produce into a cab along with Carmellini and two of the cooks at the restaurant. We took the cab to 27th and Park, and then we schlepped the boxes one block to the restaurant. By this time, it was 11:45 a.m. and A Voce was about to open for lunch. When in A Voce, or should I say Rome, I said to myself, so I decided to have a bowl of pasta. Although Carmellini first became...
Continue reading »
The growing demand for corn-based ethanol is pushing up the price of corn, causing some livestock producers to supplement their animals' diets with more affordable human food: Dwight Hess, a cattle feedlot operator in Marietta, Pa., is located in the heart of snack country, near Hershey and Herr Foods Inc., a maker of potato chips, pretzels and snack mixes. His cattle ration consists of about 17% "candy meal," a blend of chocolate bars and large chunks of chocolate; 3% of what he calls "party mix," a blend of popcorn, pretzels, potato chips and cheese curls; 8% corn gluten; and the remainder corn and barley he grows. He says the byproducts save him about 10% on feed costs. Still, it costs...
Continue reading »
