It was 99 outside at 6PM tonight, too hot to fire up the grill for anything, so we had the last of this batch of sweet corn plus some salami and cantaloupe.
Thanks for the report, BA. I've been buying and eating sweet corn for a long time, first time I've seen that oddity.
Diane is making dessert scones tonight.
The plan for tonight is tacos. Possibly some sweet corn and melon.
Nor us. I had some leftover pizza for lunch, my wife had braunschweiger on crackers.
Tonight we had sweet corn, some cantaloupe and salami, and salami and tomato sandwiches. Very much the summertime menu.
The tomato that was getting close to ripe was eaten by some critter, probably a squirrel.
There are some others getting big enough that they should start ripening soon, maybe we'll get the next one.
I'm starting to see some blooms on the eggplants and cantaloupe, but haven't seen any fruit set yet.
My latest set of lettuce in the Aerogarden is 3 weeks old and growing like crazy, I picked a big bowl of it today.
I was looking at an assortment of sweet peppers at the farmer's market two weeks ago, most of them were mis-shapen, oddly colored and, frankly, looked far worse than what I can buy at the grocery store for about half the price.
Here's that thread on making toasted sugar in the oven:
If you're browning sugar in a sauce pan, it works better with a pan that isn't iron or steel; there's a chemical reaction that occurs between iron molecules and sugar that you want to avoid. It doesn't seem to make as much difference if you're taking the sugar all the way to caramel, though I'm not sure why.
If you're doing it in the oven, there was a thread on that a while back.
If I had a non-stick pan, especially one of those ceramic ones, I'd probably use that. (I'm gonna break down and buy one some time.)
We had some more sweet corn (the ears are still pretty small, so we both had two ears) plus the last of the cantaloupe I bought a few days ago. I also had some leftovers.
I don't know if there's anyone growing blueberries locally here, I don't think I've ever see them at a farmer's market.
Frozen blueberries and fresh blueberries from the store (grown who knows where!) are enough different that there are things I just wouldn't try with frozen ones. Pancakes and muffins both seem to work with either type, though.
I haven't done a beef roast in it yet, so if I see a good looking eye of round that isn't outrageously priced, that'll be something I do soon. I've got a turkey in the freezer I'll probably defrost it at some point, but no hurry there, even a small turkey makes a lot.
A nice thunderstorm is coming through here now, so maybe you'll have some more wet and not overly hot weather soon, bakeraunt. (I watered the chestnut trees on my front lawn this evening, so of course it is raining now.)
I've seen vinegar used as a marinade prior to putting the dry rub on, that is supposed to help the ribs tissue break down faster, making the ribs more tender.
Wrapping the ribs in foil (called the Texas crutch) is something that seems to be one of those love-it or hate-it things. A friend of ours does a lot of smoking (he's thought about opening a food truck more than once), I think he's in the 'hate-it' camp.
I need to experiment with my ribs technique, the Texas crutch will be in my tool kit at some point. I think I learned a lot about my grill today, hopefully that will show up in future meals.
Tonight's ribs didn't have quite the flavor profile I'm after, not sweet enough and, while peppery, not spicy enough, either. (At least for me.)
Back when Lincoln had an annual Ribfest (it died in part because of the pandemic), my favorite vendor was Awesome Aussie, they had a mild fruit-based sauce that was just fantastic.
