Smut! (Not click bait… promise it is a rated G post).

johnmitchell

Love your posts. That meal sounds amazing 😋😋

BeanHead

RRP said:

Interesting! Being in TX with a strong influence from Mexico I’m sure it is a prized find. Up here in IL which is one of the highest corn producers in the US then I wonder if that smut can even be easily found due to all the chemicals treating the corn. Did you find it by accident or was the seller already touting it? And if that ear you have in your hand is an example I find it unlikely any respectful farmer in IL would bring it to market

It is more common on certain varieties of corn, a lot of what is grown now is not as susceptible to smut and other fungal issues. It is not very common here because it is usually pretty dry when the corn is tasseling, but we have had lots of extra rain this growing season. In the last five years picking from my friend’s plot this is the first year I have found it on enough ears to bother with a harvest. 

BeanHead

buzd504 said:

I understand it's a fungus, but is it really considered a mushroom?  (genuinely asking, because I really don't know).

I'd eat it though.  That looks awesome.

It is in the same phylum as what we consider true mushrooms (Basidiomycota). That classification is based on how the spores form, truffles and morels (that we think of as mushrooms, but they really are not) are in a different phylum (Ascomycota). Sorry for the super nerd answer, I used to teach a mycology course. 

BeanHead

Thanks all for the kind comments! My friends all tried some raw and cooked and one friend actually preferred them raw. DH as predicted did not try any. They all enjoyed the meal, and asked for more of the hoisin honey ribs in the future!

zaphod

for our "first date-iversary" my wife and I always go to a mexican restaurant because our first date was at .. well you get it.

A lunch spot not too far from us has opened on Sunday afternoon in their parking lot. gas griddles, and a big Weber kettle with lump burning. Pretty much perfect. Got to talking with the owner. When I mentioned  it was our first-date-iversary he wandered into the store and brought out a gift:



"SMUT!" i shouted. My wife gave me that "you're about to embarrass me aren't you" look. I got very excited and am looking forward to rehydrating and trying these out.

BeanHead

Very cool! Looking forward to your report!

Ozzie_Isaac

BeanHead said:

Best way to cut corn if you didn’t know. Plus one full Bundt pan is a freezer zipper gallon of corn. 

Do you just push the Cobb through?  I use one of these, but your method looks quicker and easier!

BeanHead

@Ozzie_Isaac I cut it with a filet knife, just use the pan for stability and corn catching. Usually takes 4-5 cuts per cob. 

Botch

zaphod said:

"SMUT!"

Back when I walked cornfields for nickels that stuff always creeped me out; don't know if I could bring myself to try it now (even though I love fungis of all sorts)

Hook_emHornsfan_74

I have had it in a compound butter, as well as in a stuffing that was in chicken.  Both were excellent.  

zaphod

Ozzie_Isaac said:

 I use one of these, but your method looks quicker and easier!

i have one of those sliders as well, work very well (on fingers too). I also have a "curved Y-shaped vegetable peeler" that works well (and less on fingers.



My boy can't eat corn on the cob for two years (braces), so both cutters will get a lot of use.

zaphod

BeanHead said:

@Ozzie_Isaac I cut it with a filet knife, just use the pan for stability and corn catching. Usually takes 4-5 cuts per cob. 

I really thought you meant you pushed the corn through the very near perfect cob-sized hole in the bundt pan.  I told my wife and she told me to stay away from the bundt pan.

BeanHead

Sorry for the miscommunication. I often do things to cooking tools that would get many men in hot water with their spouse if they followed my lead. This is honestly not a pan killer.