TEDZEMLICKA
Member
I'm just a few counties east of Lee, in Lee County, Iowa. We raise a bit of corn too.
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Au contraire! I have, on more than one occasion attended a "corn boil", whereat corn on the cob was boiled in large vats and then dipped in smaller vats of salted butter. The corn was not only the entree. It was in fact the complete meal including dessert.
Au contraire! I have, on more than one occasion attended a "corn boil", whereat corn on the cob was boiled in large vats and then dipped in smaller vats of salted butter. The corn was not only the entree. It was in fact the complete meal including dessert.
Children of the 60s did a lot a crazy things. Was that dinner at Yasgur's farm?
Yes, but.......I doubt he eats it as an entree. Corn is a side dish. And, it aint Ice Cream.
Growing up Catholic in MN, we couldn't eat meat on Fridays. Mom would often make fresh sweet corn from the garden as the entree. It was delicious! I still make a meal of just sweet corn.
The Land of a 1000 Lakes and you couldn't find a fish for Friday dinner?
Dinner last night was three ears of sweet and wine. Torn as to whether sweet corn is red or white wine meal; I went with red.
However, a good German doesn't do corn (pig feed), so I choose not to list Reisling or Gewurztraminer. But, this isn't Germany, of course.
Using polenta as the closest approximation to corn on the cob, several wine sites suggest anything from fruity white wine to Rose. However, a good German doesn't do corn (pig feed), so I choose not to list Reisling or Gewurztraminer. But, this isn't Germany, of course.
After reading the guidelines for pairing wine with food (shown below), I am convinced that Miller Lite is the answer.
The wine should be more acidic than the food.
The wine should be sweeter than the food.
The wine should have the same flavor intensity as the food.
Red wines pair best with bold flavored meats (e.g. red meat).
White wines pair best with light-intensity meats (e.g. fish or chicken).
Bitter wines (e.g. red wines) are best balanced with fat.
It is better to match the wine with the sauce than with the meat.
More often than not, White, Sparkling and Rosé wines create contrasting pairings.
More often than not, Red wines will create congruent pairings.
Fresh peaches, we had to sample one before we went for corn.
I am convinced that Miller Lite is the answer.
Beer is by far the better drink to pair food with. There are far more flavours and textures than wine to work with. The wine nerds like to cry foul but most of them don't know a thing about beer so what do they know? I have written many beer pairings but now I mostly just write them for our local cheese club and their monthly orders. MMMMM...cheese!