I first heard of this phenomenon in a tweet from Ruth Reichl. If you’re on Twitter and you don’t follow Ruth, you should (@ruthreichl). Her tweets are food-inspired poetry in 140 characters or less. Her books are fabulous, too—she was Editor of Gourmet magazine, former restaurant critic for the New York Times and has several memoirs out that make fascinating reading. But I digress…
Ruth’s tweet led me to a blog post by Whitney Chen (never fear, the link is below) who, among other things, used to cook for one of Thomas Keller’s restaurants (Per Se). Now, I can’t afford to eat at said restaurant ($295 for a prix fixe meal according to their Web site, not counting airfare to New York), but making an ingredient they’ve used seemed like a reasonable substitute.
You’ll want to go to Whitney’s post for specifics (patience, the link is coming) but basically you cut kernels off several ears of corn. (Nifty note: balance the ear in the center of a Bundt pan and the kernels will fall into the pan rather than bouncing all over the kitchen.) Then you scrape excess juice off the ears, juice everything that came off the cob, strain it, cook it, and you end up with a butter-esque substance.
So I tried it. (And it worked!) The first taste was yummy. The second taste was more . . . hmmm. It was quite sweet, not the sort of thing you’d chunk into a baked potato. I tried it on biscuits. I tried it on tortillas. I tried it on several dishes and in the end I decided I didn’t particularly like it.
But at least I tried and now I know. Sometimes you have to try new things; they may work out, they may not. But what’s the alternative? Always doing things the same old way? What’s the fun in that?
Have you tried anything lately that didn’t (or did) work out? If not, maybe—just maybe—you should.
Here’s that link I promised: Amazing One-Ingredient Corn “Butter”
Disclaimer: Neither Whitney, nor Ruth, nor Thomas, nor anyone connected with them (as far as I know), has any clue who I am. This post was sponsored solely by my own curiosity.