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Growing the hull out of Popcorn
A hull is vital to a boat, but in popcorn, it can be annoying. This heralds the breeding of a new brand of popcorn with virtually no hull.“People question it, then they try it. But ‘virtually hulless’ is really what gets their attention.” Popcorn is a light, highly popular snack throughout the United States and is probably native to the Central American Indians who grew corn for more than 1000 years before the arrival of European explorers in the 1400s and the 1500’s. There are two main types of popcorn, pearl popcorn and rice popcorn. Pearl popcorn has rounded kernels that are usually yellow or orange in color. Rice popcorn, also called hulless popcorn, has pointed, white kernels. Most popcorn is a variant of flint corn with small kernels of great hardness. Popcorn kernels have a very hard endosperm with a small amount of moist starch in the center. When heated, steam created inside the kernels; moist center causes the kernel to expand or pop open. When the steam is released in the small explosion, the kernel is turned inside out” and the soft center becomes filed with air.
Breeding a specialized, “virtually hulless” popcorn took some time. Well over a decade ago, a Minnesota farmer Thomas “Woody” Barnard began with just 12 ears of eight-color Guatemalan corn. Barnard painstakingly selected premium kernels, particular about colors and quality. His endeavors eventually led to the sweet small kernels of a crunchy popcorn that sold for years as “Thomas Barnard’s Old Fashioned Popcorn.” But his crowning achievement was the thin, almost non-existent hull of his popcorn — a satisfying eat and kind to the teeth. Woody wasn't the only one working on hulless popcorn. The Amish Meadow Farms® Petite Ladyfinger has the smallest kernel size in the Popcorn Collection and is possibly the smallest in the world. Due to its thin hull, it is the most tender popcorn available anywhere. This hulless popcorn is wonderful for those popcorn lovers who wear braces or those suffering from diverticulitis. Always consult with a doctor before consuming popcorn if you suffer from this.
So all this flint corn is what we have traditionally known as the colored Indian corn popular at Thanksgiving. There are dozens of individual colored species, each with its own distinct characteristics. Here are a few of the more popular ones.
Much like the luminous layered colors of this rare gem, the Fiery Garnet variety features unique stripes of bright yellow and red. This rare grain is grown in the fertile soils of Indiana.
Blue, purple and opalescent hues radiate from every kernel of the Baby Opal
popcorn. It is grown in the fertile soils of Indiana where it is meticulously
cared for. This rare popcorn pops up small and crunchy with a slightly sweet flavor.
Just like the rare and coveted Pink Diamond, this variety of popcorn has a
Unique, beautiful color.
The Petite Princess Amber has the smallest kernel size, possibly the smallest in the world. Also, due to its Ultra-thin Hull, it is the most tender popcorn available anywhere. This extraordinary hybrid feeds on the rich, dark soil in East-central Iowa and relies solely on the rain provided by Mother Nature for its water. A low per acre yield makes it very difficult and expensive to grow.
White Diamond popcorn is without question one of the most prestigious hybrids. Cultivated in Western Nebraska where fields are irrigated, this noble breed pops up large and white, with a consistency, texture, and taste common only to the most premium brands. It is a traditional favorite among avid popcorn lovers.
Like its gem's namesake, the Red Ruby popcorn is treasured for its beautiful, regal color. Also known as strawberry popcorn, a rich, robust, nutlike flavor and a firm, yet crunchy texture
Baby Black Pearl popcorn is as Royal as the color and as uncommon as the stone for which it is named. This small, light-hulled, blue kernel pops up primarily white with subtle hints of purple and with a savory taste and a tenderness unique only to this patented hybrid. It is grown in the rolling hills of Illinois.
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Halloween Helpers - Boogers, Droppings, and Armpit Hair
The Halloween season is upon us, and since Halloween is for kids, I get interested. I have 13 nieces and nephews age 8 mos. through 9 years old, so there are some very popular recipe ideas that make our house a destination of choice. The noise a kid makes when they talk about coyote poop or boogers on a stick is so much fun, that you will be serving chocolate armpit hair at your home every day.
For all you chefs that are involved with restaurants and hotels or institutions with kids, these recipes might be a fun seasonal offering or promotion.
Coyote Droppings
2 cups brown sugar
1 cup margarine
1/2 cup white corn syrup
1/2 tsp. baking soda
14 1/2 ounce package Cheetos
Directions:
Bring sugar, margarine and syrup to a boil for 5 minutes. Remove from fire. Add baking soda. Stir. Pour over Cheetos in large bowl. Quickly toss and spread on 10x15 pan, sprayed with PAM. Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper sprayed with PAM. Quickly separate Cheeto pieces.
Deadman's Eyeballs
12 Powdered sugar donuts
12 Chocolate Chips
12 Cherry Lifesavers
2 Red gel icing
Take a donut and put some of the red gel around the center of the donut.
Place the Lifesaver on top of the gel to close the hole of the donut. Add a little more gel to the top of the Lifesaver and place the chocolate chip on top of this to make the "pupil" of the eye.
Run some of the red gel outward around the Lifesaver to make the eyes look "bloodshot".
The kids really love these "gross" teats.
Boogers On A Stick
8 ounce Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
Waxed paper
Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar. Allow the cheese to cool slightly in the jar. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.
To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm. Gently pull boogers off waxed paper and arrange on a serving platter. Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones.
Chocolate Armpit Hairs
3 large shredded wheat bundles
3 TBS. honey
1 TBS. light brown sugar
1 6oz. bag milk chocolate chips
2 TBS. butter or margarine
Directions:
Break up shredded wheat bundles into single long strands, so that they have the appearance of armpit hairs. Set aside. Place the honey, brown sugar, chocolate chips, and butter in a medium sized heavy saucepan and heat over low to melt. Gently stir mixture with a rubber spatula. Mixture should be smooth and glossy. Remove the saucepan from burner and place it on a heat safe work surface. Gently fold in shredded wheat. When the shredded wheat is completely coated, scoop it onto wax paper in nine equal portions. Use a fork to gently rake "hairs" into one direction. To set Chocolate Armpit Hairs, place them in refrigerator for about thirty minutes. If there are any hairy bundles left over, keep them stored in the refrigerator.
Creepy Witch's Fingers
1 c Butter, softened
1 c Icing sugar
1 Egg
1 ts Almond extract
1 ts Vanilla
2 2/3 c Flour
1 ts Banking powder
1 ts Salt
3/4 c Almonds, whole blanched
1 Tube red decorator gel
Gross everyone out with these creepy cookies. Beat the butter, powdered sugar, egg, and almond flavoring until creamy. Sift and add the dry ingredients. Blend to make a soft dough. Roll into a fingers (They will rise when baked so make them smaller than you'd like the finished finger to be.) Make a dent for the almonds and lay the almond in to look like a fingernail. Bake at 325 degrees for 20-25 minutes. Remove from oven and remove almond. Put a bit of red gel in the nail bed and press the almond back into the finger.
Cat Box Cake
1 pk Spice cake mix
1 pk White cake mix
1 pk White sandwich cookies
1 sm Package instant vanilla pudding mix
12 sm Tootsie Rolls
Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender. They tend to stick, so scrape often. When cakes are cooled, crumble into a large bowl. Toss with half the cookie crumbs and the chilled pudding. Gently combine. Pour into a clean kitty litter box. Put unwrapped Tootsie Rolls in a microwave safe dish two at a time and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat until you have nine, and bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Heat three more Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper scooper.
Brown Spiders
12 Ritz Crackers
48 small pretzel sticks
some peanut butter
Take one cracker and spread with peanut butter. Add 4 pretzel's on each side for spider legs. Top off with another cracker and you have a brown spider that is not made from candy and is easy for even the smallest of ghost and gouls to make.
Ghoul-Ade Over Gopher Guts
3 oz Cherry gelatin powder
10 Lemons -or 2 cups bottled lemon juice
7 c Water
1 c Sugar
Green food coloring
Prepare a bowl of gelatin dessert according to the directions on the package. Chill in the freezer for 45 minutes, or until partially set. While the gelatin cools, squeeze the juice from the lemons into a pitcher, being careful not to include any seeds. Add the 7 cups of water to the lemon juice. Stir. Add the sugar and stir again. Add green food coloring until Ghoul-ade is the desired shade. Pour Ghoul-ade into individual glasses, then spoon partially set gelatine gopher guts into glasses. Include long spoons when serving this drink to help your guests eat their guts out!
Snouts & Beans
2 can (16oz) plain baked beans
1 tsp Worcestershire sauce
1/4 c Brown sugar
2 tbls BBQ sauce
1 tbls Teriyaki sauce
8 Beef knockwursts
Empty the cans of beans into a saucepan and add worchestershire, brown sugar, BBQ sauce and teriyaki sauce to the beans. Stir and set aside. Slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. Place the snouts in a saucepan and cover them with water. Cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the sauce bubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers.
Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.
Flubber (Not for Eating)
1 1/2 cups warm water
2 cups elmer white glue
food coloring
1 1/3 cups warm water
3 teaspoons borax
This stuff is so much fun for a rainy afternoon with kids!
In one container mix 1 1/2 cups warm water, white glue and a few drops of food coloring. In a second container mix 1 1/3 cups of warm water and Borax. Mix the Borax mixture into the glue mixture until combined. (may be some liquid in bottom of container). Place Fubber on a tray and let stand for a few minutes before playing with it! Store in air tight container.
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A Whole Lotta Frittata
Next time you are faced with a hungry crowd, do not despair. The deliciously adaptable and wholesomely nutritious frittata is a simple dish that can satisfy large and small gatherings for any meal of the day. All that is needed to prepare this hearty, open-faced omelet are eggs, a large, oven-proof skillet, and a creative use of any available ingredients in your cupboards or refrigerator.
Frittatas are far from an average omelet. Unlike the single-serving, made-to-order French omelet that demands skillful pan handling and constant attention, the Italian frittata uses basic cooking techniques. Precooked ingredients, such as potatoes, meat, and vegetables, are blended with the eggs, and the mixture is cooked on low heat until it sets. The omelet is finished under the broiler for a quick browning. It’s that simple.
Olivier Andreini, Associate Professor in Culinary Arts at The Culinary Institute of America, suggests this as an alternative cooking method: "Set the egg mixture over low heat in an oven-proof sauté pan. Place the pan into a 375 degree oven for 15 to 20 minutes, or until the eggs become firm. Let the frittata rest outside the oven for 10 to 15 minutes and invert it onto a serving plate." During hot summer days, Chef Andreini enjoys his frittatas served at room temperature topped with a green salad.
The most challenging aspect when making a frittata is selecting the ingredients. With its boundless versatility that welcomes nearly every delicious and colorful additive, it’s not easy to decide. From pasta, asparagus and sun-dried tomatoes to feta, artichokes, and black olives, most ingredients can be delicious additions. Use fresh vegetables and herbs, replace a portion of whole eggs with egg whites to reduce the fat content, or include leftovers. Be inventive. Your guests will never know that last night’s supper is this morning's feast.
| Frittata |
Makes 8 servings
twelve ounces lean bacon, diced
two cups minced onions
two cups diced and cooked Yukon Gold potatoes
sixteen large eggs
one-half teaspoon salt
one-quarter teaspoon ground black pepper
Preheat the broiler.
Cook the bacon in a large (10- or 12-inch) non-stick, oven-proof skillet or cast iron pan over medium heat until crisp, 10-15 minutes. Pour off any excess fat leaving about 1 tablespoon in the skillet. Add the onions and sauté them for 1 minute. Add the potatoes and continue to sauté them until they are lightly brown, 12-15 minutes.
Beat the eggs and season with salt and pepper. Pour the egg mixture over the onion-potato mixture in the skillet and stir gently to combine.
Reduce the heat to low, cover the skillet, and cook until the eggs are nearly set, about 5 minutes.
Remove the cover and place the skillet under a broiler to brown the eggs lightly, 1-2 minutes. Once browned, remove from the broiler and allow the frittata to rest for 10-15 minutes. Cut into 8 wedges and serve hot or at room temperature.
Nutrition analysis per serving: 290 calories, 23g protein, 12g carbohydrate, 17g fat, 1,210mg sodium, 45mg cholesterol, 1g fiber |
Pate Twinkie a l'orange
avec frisée et fourchette |
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4 Hostess Twinkies
1 medium-sized Valencia orange, organic and grown without any preservatives
1 bunch frisee, weighing exactly 6 1/2 ounces
1 large live goose
14 bushels corn grown in a French vineyard
1 plastic serving fork
Instructions: Mash up the Twinkies into a uniformly grey-brown paste. Confine the goose in a very small yard and force feed it the 14 bushels of corn. This may take up to six months. Don't worry; the Twinkies will keep. Slice the orange with a Henckels knife - Cutco simply won't *do*, dear. Carefully layer orange slices onto the head of frisee lettuce in the exact shape of John F. Kennedy's nose. Kill the goose and remove its liver. Mash it into the Twinkie paste with a colander and pack the mixture tightly into a French pastry horn. Squeeze it out carefully onto the orange-frisee mixture and discard the pastry. Shove a large plastic serving fork in the middle to convey the message that this is to be eaten rather than used as a creative centerpiece, else your guests may be confused. Serve very, very cold.
Bon appetit,
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This is a recipe was received from a very proud elderly aunt in New Orleans. Her son and daughter confirm that she actually made this hideous thing at least a few times each year for decades. Some family members claim to have enjoyed it at the time, but that was probably due to large quantities of my aunt's famous iced tea made with rum.
2 frozen pie crusts
12 ounces whitefish filets
1 small bag potato chips
1/2 cup orange blossom honey
1 pkg. instant key lime pie filling
Prepare pie filling and set aside. In standard size pie pan, place one of the thawed frozen crusts. Crumble the potato chips into coarse crumbs and cover the bottom of the crust. Cover with one half of the honey, then pour in the pie filling.
Cut the fish filets into strips, about 2 inches across and 5-6 inches long. Arrange the fish strips on top of the pie filling, covering the surface by placing them side by side and working in a circular fashion. Drizzle the remaining honey over the fish and place the other crust on top, crimping the edges together. Using a sharp knife, cut 3 or 4 slits in the top crust to allow steam to escape. Bake in 350 degree oven for 40 minutes, or until the crust is a deep golden brown. Serve hot with lime sherbet on the side.
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| Salmonella |
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1 fresh salmon filet per person
1 jar of Nutella
Spread a thin coating of Nutella on each salmon filet, and let the salmon 'marinate' for 30 minutes. Grill briefly on each side over hot coals. The Nutella will form a delicious glaze.
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| Chunky Cat Barf |
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1 lg Spaghetti Squash
8 oz Cottage Cheese
16 oz Mozzarella (grated)
8 oz Parmesan (grated)
1 qt Spaghetti sauce (w/peppers)
Cook squash. Fork out insides into a giant cassarole dish. Add cottage cheese, half of the mozzerella and parmesan, sauce. Mix it until it looks like it's name. Top with remaining cheese. Bake at 350 for 45 minutes.
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