I swear these pictures are not fake. I grew baby corn in my back yard, and it was easy. All you have to do, to grow baby corn, is fail at growing real corn.
Tagged With corn
I don't know about you, dear reader, but I am still recovering from eating roughly five racks of ribs covered in delicious blueberry barbecue sauce after last week. But you can't just spend your summer eating meat, so this week I'm turning my focus to one of summer's most prominent vegetables: the ubiquitous, deliciously sweet ear of corn.
Arepas, those golden brown discs made of corn masa (dough) that usually get stuffed or topped, are the "daily bread" for a lot of Latin Americans (especially if you hail from my home country of Colombia or neighbouring Venezuela). Although not technically a bread, they can be consumed at any time of the day, much like the leavened stuff. They're served up plain alongside a steaming bowl of frijoles (beans), buttered for breakfast and topped with a fried or scrambled egg, or stuffed with all sorts of goodies such as chicken salad or marinated strips of grilled steak. The options are endless.
Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.