tag:blogger.com,1999:blog-747389081865359806.post8488260474710138529..comments2023-09-11T10:20:05.886-04:00Comments on Okay, check it out.: outlive all the septuagenariansBillhttp://www.blogger.com/profile/16783898530133271933noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-747389081865359806.post-86344261006397492752009-09-26T01:00:29.565-04:002009-09-26T01:00:29.565-04:00Left it in the saltwater on the counter. It's...Left it in the saltwater on the counter. It's the same process used to make sauerkraut, though sauerkraut is generally left for weeks, not days. You're providing a place for good bacteria (lactobacillus) to grow, in order to "pickle" the corn -- the salt makes a less hospitable environment for bad bacteria that would cause the corn to spoil, as well as drawing out moisture from the corn to keep it crisp.Billhttps://www.blogger.com/profile/16783898530133271933noreply@blogger.comtag:blogger.com,1999:blog-747389081865359806.post-89566321964458433212009-09-25T22:10:03.285-04:002009-09-25T22:10:03.285-04:00Immersed the corn in salt water ... then left a bo...Immersed the corn in salt water ... then left a bowl of water and corn on the counter? Or pulled the corn out of the water and left it on the counter? And what does the salt water do for it that just corn on counter wouldn't get?Paulnoreply@blogger.comtag:blogger.com,1999:blog-747389081865359806.post-13816875593178027922009-09-08T15:14:18.784-04:002009-09-08T15:14:18.784-04:00You're so creative in the kitchen though that ...You're so creative in the kitchen though that I would have guessed that you'd like it how vodka is such a blank canvas and you can add your own flavours to it. (Vodka infused with fresh rosemary overnight, then mixed with vermouth, a squeeze of lemon, is quite good.)<br /><br />Sorry to beat a dead horse. I hate defending vodka because I'm certainly NOT a high-heel-wearing-Cosmopolitan-drinking-Sex-In-The-City type of girl, it's just I find your opinion of vodka and cocktail culture intriguing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-747389081865359806.post-41725640827686419942009-09-07T12:38:14.066-04:002009-09-07T12:38:14.066-04:00Deterioration is accurate, though. Cocktails and ...Deterioration is accurate, though. Cocktails and the ingredients needed to make them were displaced from the marketplace -- not just hard to find, but in many cases no longer produced at all -- as they were replaced by sweetened mixes and so on. It's an evolution of bar culture, sure, but a deterioration of cocktail culture. The fact that for generations marketers have made a lot of money acting on the assumption that women are more likely to buy drinks that are sweet and have few pronounced alcohol flavors isn't the only factor in that, but it's a big one.<br /><br />There are some great vodkas, but few great *cocktail* vodkas, and cocktails are what I'm talking about, not just drinking. Vodka is fine as a spirit to drink on its own. As a spirit that is for all intents and purposes flavorless, it's inferior to everything it replaced in cocktails.Billhttps://www.blogger.com/profile/16783898530133271933noreply@blogger.comtag:blogger.com,1999:blog-747389081865359806.post-12251606427138162102009-09-07T12:27:08.389-04:002009-09-07T12:27:08.389-04:00Also, I'm not trying to defend vodka or anythi...Also, I'm not trying to defend vodka or anything, it's not my favourite booze, but some vodkas are quite nice (I do like Grey Goose, for example, and Luksusowa which is a Polish vodka distilled from potatoes). <br /><br /> It's sad to think that the 'deterioration of the cocktail' can partly be blamed on women...I'm not sure if I'd like to agree with that. Maybe it's less of a 'deterioration' with all of its negative connotations, and more of an 'evolution'...?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-747389081865359806.post-73553054614858225012009-09-07T00:16:26.007-04:002009-09-07T00:16:26.007-04:00Definitely a runny yolk.
And yeah, this is really...Definitely a runny yolk.<br /><br />And yeah, this is really a Bloodless Mary. I think the color is probably a requirement if you were going to serve it as a Bloody Mary ... this ends up being a variant.Billhttps://www.blogger.com/profile/16783898530133271933noreply@blogger.comtag:blogger.com,1999:blog-747389081865359806.post-54656079136785756062009-09-07T00:12:14.661-04:002009-09-07T00:12:14.661-04:00I don't know, Bill. I think a Bloody Mary shou...I don't know, Bill. I think a Bloody Mary should be bloody, ie: have the colour red. That said, your interpretation of it does sound tasty. A tomato consomme might be another interesting alternative to regular tomato juice too. <br /><br />That plate of food looks amazing. Especially the combo of the duck with a fried egg (with runny yolk I assume)...yum! <br /><br />And, no, I can't picture you wearing any flair. hahaAnonymousnoreply@blogger.com