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Food Thread: Steiner Tomatoes Will Come, But Corn Has Arrived!

Yeah, it's a crappy photo, but they taste great, and are ridiculously easy to make. The recipe is cleverly called Pickled Carrot Sticks, and it's old! 1985, back when "organic" and "locally sourced," and all the other irritating buzz-words and catchphrases simply didn't exist in cooking, so it is blissfully free of all of that crap.

I was served a small plate of pickled vegetables at a restaurant a few weeks ago, and it was amazing how delicious and fun they were.That's why I made these! Of course there is a huge range of techniques and methods, but in their simplest form pickled stuff is just food soaked in vinegar, sugar and spices. The more complex pickling techniques are really fermentation, and that is a whole 'nother ball game. Just think exploding mason jars for starters.

So...any of you miscreants do this stuff at home? Any special recipes or techniques you want to share with The Horde?

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Krakatoa has recently expanded his backyard food production to include raccoons, so here is a good starting point for Procyon cookery.

Our Favorite Raccoon Recipes
I have never tried raccoon, and I think I am going to keep it that way. Any of you Morons like eating them? Hunting them?

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It's a gorgeous photo, but I am rapidly moving to the minimalist side of the burger-bun debate. As long as it is structurally stable, I want the smallest bun possible. However I agree completely about the brioche buns...they really are great, and they can be gutted easily so there is a minimum of extra bread to interfere with the flavors of the burger and toppings.

How to Make A Great Burger + Two Essential Burger Condiments

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I have tomatoes on the brain because so far this summer we haven't gotten the really great ones; it has been rather cool so far, and that just isn't good weather for great tomatoes. But this looks like an interesting (and bizarre) tomato dish, and one that may mask tomatoes that aren't great!
Roasted Curry Tomato Pie
I have been assured by the owner of the local farm at which I buy most of our summer tomatoes that this week is the start of the season, so I will be pounding on his door and demanding my rights as a tomato connoisseur. Not really....I just like a good tomato, but I certainly don't know much about them.
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On the other hand, corn has been pretty good recently, and last night I made a quick corn salsa (corn, tomatoes, red onion, cilantro, jalapeno, salt, pepper, cumin, cayenne, lime juice) that was great! As for cooking the corn? Nah, I cut the silk tip off, then tossed the ear into the microwave for two minutes. That was perfect, and it even made removing the silk easier.

For something a bit more interesting I dug this up...

corn salad with chile and lime
It's sort of Mexican street corn in a bowl.
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Oh, for fvck's sake!

[Hat Tip: Bitter Clinger]
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Food and cooking tips, triple-cream cheeses, young wild pigs, crisp bacon, thick and fluffy pita, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!