ExiledInIllinois Posted September 3, 2013 Share Posted September 3, 2013 http://www.aip.org/dbis/AGU/stories/20008.html I guess they hang resin filled tea bags from the piers to reduce the toxins. Interesting... I wonder if it like the same resin in a water softener... The little beads that use ion-exchange to make the water soft. ?? I guess it goes back to the old saying, don't eat shellfish in months with an "R". ?? Link to comment Share on other sites More sharing options...
Gugny Posted September 3, 2013 Share Posted September 3, 2013 http://www.aip.org/dbis/AGU/stories/20008.html I guess they hang resin filled tea bags from the piers to reduce the toxins. Interesting... I wonder if it like the same resin in a water softener... The little beads that use ion-exchange to make the water soft. ?? I guess it goes back to the old saying, don't eat shellfish in months with an "R". ?? I read about Peyton Manning getting in trouble for hanging tea bags whilst at Tennessee. Link to comment Share on other sites More sharing options...
Beerball Posted September 3, 2013 Share Posted September 3, 2013 Try this some time...local fresh corn on the cob, husked and cleaned, brushed with olive oil. Then sprinkle on fresh chopped basil and mint. Wrap in foil, grill about 20 mins. I do 5 minutes, then flip it for another 5. Then do 10-15 minutes indirect heat while the meat is cooking. You will be pleasantly surprised. Link to comment Share on other sites More sharing options...
Gugny Posted September 3, 2013 Share Posted September 3, 2013 Try this some time...local fresh corn on the cob, husked and cleaned, brushed with olive oil. Then sprinkle on fresh chopped basil and mint. Wrap in foil, grill about 20 mins. I do 5 minutes, then flip it for another 5. Then do 10-15 minutes indirect heat while the meat is cooking. You will be pleasantly surprised. I've always soaked the corn in water for an hour or two and grilled it with the husks intact. But this year, I've been experimenting a little with the husked corn in foil and I've enjoyed it. Never tried the mint, but I will. Link to comment Share on other sites More sharing options...
PromoTheRobot Posted September 3, 2013 Share Posted September 3, 2013 (edited) I just learned you can microwave corn on the cob in the husk, 2 minutes per ear. They come out great and the silk even comes off easier. PTR Edited September 3, 2013 by PromoTheRobot Link to comment Share on other sites More sharing options...
Marv's Neighbor Posted September 3, 2013 Share Posted September 3, 2013 I don't live on the left coast any more but I have to wonder about the seafood safety post Fukushima. The radioactivity is measured, and reaches across the Pacific. So will we see 2 headed whatever's? Will the Pacific turn out to be a big Lake Erie? Link to comment Share on other sites More sharing options...
PromoTheRobot Posted September 3, 2013 Share Posted September 3, 2013 I don't live on the left coast any more but I have to wonder about the seafood safety post Fukushima. The radioactivity is measured, and reaches across the Pacific. So will we see 2 headed whatever's? Will the Pacific turn out to be a big Lake Erie? Link to comment Share on other sites More sharing options...
Chef Jim Posted September 3, 2013 Author Share Posted September 3, 2013 I just learned you can microwave corn on the cob in the husk, 2 minutes per ear. They come out great and the silk even comes off easier. PTR You have been banned from ever participating in any and all threads pertaining to food. Sincerely, TSW Management. Link to comment Share on other sites More sharing options...
Dante Posted September 6, 2013 Share Posted September 6, 2013 Nothing fancy tonight. Start with a bruschetta on toasted ciabatta, corn on the cob, yellow squash wheels sauteed in butter, and a filet mignon seared in butter, broiled to medium rare. Served with home brew iced tea. PTR We do something like this at least once every two weeks. Probably more. Have you tried doing your corn on the grille? Maybe you do already but salt, pepper and butter on the cob then wrap in foil. Put on grille for twenty minutes or so turning every so often. I love filet, rib eye with a nice wine sauce slammed with lots of butter. Yum! I would also replace the iced tea with a Laguintas Censored! Link to comment Share on other sites More sharing options...
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