I tend to buy ears when they are at peak season and then brine them in salt and sugar, quick boil and then slice and freeze the cooked corn. two quick notes: first, lay the corn out in a pan and let cool off completely before putting into the freezer. second, for the first hour in the freezer be sure to shake the bag a bit to try and get the kernels to IQF (as reasonably close as one can manually).
Then grab that corn and use it as desired throughout the winter.
Cool! I will try this. Thanks
I opened the thread, did not initially know what that was… I bet it’s tasty, though, even if it does look like a roasted slug!
First cut into baked banana. 
I see a face. BTW, it tastes very good. I dripped a few drops of Bourbon on the next bite. Even better!
(also one little Key lime)
Is it sweet at all on its own, if it’s an overripe plantain?
My wife makes preserved lemons in salt Morrocan style.
Yes, but the baking them seems to really intensify a almost marshmallow flavor.
I have GOT to try this.
Should also work with lemons…
I did that once, with lemons! It was fun. He’s right, it seems as if boiling the peel, and changing the water, would take away the flavor, and I could hardly get myself to do it, but it’s fine, you need to do it to take the bitterness away.
That’s neat how there’s a buttonhole in the corner of his apron (towel?) to affix it to the button on his shirt, that’s ingenious! 
I can’t remember buying a finer looking onion than this one, not in a long time. No skin flaking off, no gashes, no mold. Even the split in the skin wasn’t there when I bought it.
I don’t even want to cut it up.
I think I’ll cry
Onions are finally going back to being decent, after several years of being half moldy even in the store. I don’t know what’s been going on with the growing season/conditions for onions, but it was bizarrely bad for a long time.
Seared scallops with corn cream (recipe from Chef John of Food Wishes):
Note: I didn’t have the peppers he did, and some of the folks at the table can’t handle the spice, anyway. So I deglazed the pan with smoked paprika and lemon juice, then drizzled that onto the edge of the bowl (that’s the dark red dots in the lower right). It was too strong of a flavor to eat directly but it added a nice kick to the corn cream.
Check this out, more aquafaba! I have got to try this now.
I also remember GINORMOUS sweet onions ten years ago, and now I never see them. Onions so sweet you could eatem like an apple. What’s up with that? Where did they go?
Back to Walla Walla?
Or Vadalia.
Cranberry pie in the oven 
