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re: So what's with people from LA adding corn as a side to just about everything?
Posted on 10/19/19 at 10:59 am to LSU Tiger Bob
Posted on 10/19/19 at 10:59 am to LSU Tiger Bob
quote:
Summer time fresh out of the field on the cob, cut from the cob (cream style) it can be good. ~~ After many years of growing
I find the best corn is when my wife is pulling the roast out of the oven, throwing the cast iron skillet of cornbread in the oven and telling me “15 minutes.” I walk out to my corn patch, cut half dozen ears, shuck them on the way back to the house and drop them in the pot of simmering salted water on the back of the stove.
When the cornbread comes out, the roast is served and the corn is put on the plate. A stick of softened butter is in the middle of the table with salt and pepper along with a platter of fresh, ripe sliced tomatoes out of the same garden.
I find yes it can be good.
0
Posted on 10/19/19 at 11:32 am to Powerman
It’s good for you and it’s in a lot of cuisines in LA
Posted on 10/19/19 at 12:14 pm to Powerman
Corn is good with everything except gasoline.
Posted on 10/19/19 at 2:59 pm to Powerman
Gamma say it goes back to corn as a side for soul food and plate lunches.
Posted on 10/19/19 at 4:41 pm to Darla Hood
quote:
Every Cajun meal has a three starch minimum. Five is best.
Ha! You know it. I always say you can judge a true Cajun plate lunch joint by the number of starches offered. Something over rice, potato salad or some kind of potatoes, a square of cornbread or a dinner roll or pistolette, maybe some Mac n cheese, plus dessert! Yay diabeetus.
Posted on 10/19/19 at 5:43 pm to Powerman
Dunno. My family always grew corn and harvested it fresh so it kind of went on every plate my family made. Think that has more to do with it and was passed down with most families. Hell, anything that was meat with rice and gravy was gonna have fresh corn of some kind.
Posted on 10/19/19 at 6:14 pm to Powerman
I like a good baked potato with my sghetti
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