Put. Down. The. Chef. Knife.
I’ve given these ideas some thought, maybe you have other ideas as well.
Corn on the cob is no better 12 minutes after it’s been harvested versus 12 hours later. Yeah, there’s a thrill to getting the water boiling before the corn has been picked, but any improvement in taste is placebo. That said, I love corn on the cob. If you haven’t grilled it, try soaking ears (unshucked) then grilling. Outer leaves may burn, but that’s ok.
Charcuterie is vastly over-rated. It’s a current “thing” and I’ve tried it a few times. The thing is, I prefer lean meat. Cured meat with blobs of cured fat just doesn’t do it for me. Sorry.
Tomato growers need to get their shit together. Every summer I get a few tasty tomatoes from friends and neighbors, but I don’t remember the last time I bought a great tomato from a grocery store. If I’m going to make gazpacho for dinner, I wanna use fantastic tomatoes.
Oil is complicated. I have several different olive oils, corn oil, safflower, peanut, and coconut oil in the pantry. I know enough to grab the expensive olive oil to dress a salad, but beyond that I just grab one.
Eggplant is under appreciated. I bought two nice eggplants from the farm market near us this morning. One I’m going to stuff, the other I’ll slice, salt, rinse, dry then grill. After grilling the rounds I use them, chilled, in salads. The owner of the market told me eggplant isn’t a big seller. What? They were a buck a piece for freaking beautiful eggplants.
Thought I had more rants.
Anyone care to share theirs?