Our Blog: What's Cookin' At Potash Markets
Illiet Whiskey from Glenlivet
June 24, 2011 | Permanent Link
Two centuries ago, the Illiet whiskey from the remote and wild region of Glenlivet was sought after for it's smooth and characterful qualities. The 12 year is bright and lively gold with an exquisite delicacy of summer-like fragrances and a playful interfacing of floral, fruity aromas.
It opens with scents of exotic fruits and pineapple, ripe apricots, gathering notes of vanilla, and toasty, nutty oak.
Topped of with a finish of marzipan and fresh hazelnuts, this scotch is first class. "The single malt scotch that started it all."
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Corn On The Cob: Buying, Cooking and Serving Tips
June 16, 2011 | Permanent Link
Sweet corn is a variety of maize with a high sugar content. Because the process of maturation involves converting sugar to starch in sweet corn, it is best eaten fresh or frozen before the kernels become tough and starchy.
Did you know that there is always an even number of rows of kernels? Sweet corn was grown originally by Native American tribes. The fruit of the corn is the kernel and the ear is a collection of kernels on the cob.
Buying Corn
When buying corn, pick up each ear and look for ears that are full and plump in your hand. The silk flowing out of the top should be golden pale, slightly sticky and plentiful.
If you are not going to cook and eat the fresh corn the same day, store it in the refrigerator with husks still on.
Cooking Corn
If you will be boiling the corn cobs, use cold water, add corn and bring to boil. When the water comes to a rapid boil, the corn should be done. Be sure not to add salt to the water, this could toughen the corn when it is cooking.
One way to grill corn is to peel husk all the way back, but do not remove. Remove all the silk. Cover corn with oil, then cover the ear back up with husk.
Cook on a high heat grill. Watch the corn closely – you want it to brown but not burn.
You could also steam corn.
Serving Corn
In Latin America, sweet corn is traditionally eaten with beans. Corn and beans are complementary to each other, each containing an essential amino acid, so together they are considered to form a balanced diet.
There are many toppings you can use to eat the corn right off the cob, such as a mix of mayonnaise, chili and cheese or fresh guacamole, or the classic butter, salt and pepper. Fresh herbs or a curry powder and nut mixture can add a gourmet touch to your corn.
You can also remove the kernels from the corn and use as pizza toppings, in salads, chowders, salsas or fritters.
Filed Under: All Natural, Cooking Tips, Fruit & Vegetables, Local Seasonal Produce, Seasonings, Seasonal,
