06-14-2008, 04:18 PM
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Certified Master Chef
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Cuitlacoche
I'm watching iron chef, and the secret ingredient is corn. Alton just pointed out that they have cuitlacoche standing by.
Has anyone here ever eaten corn smut?
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06-14-2008, 05:10 PM
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#2 | |
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Executive Chef
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How can you be watching Alton. I am also, on the Food Network, on his Indian, heading for the BIG EASY, just leaving a tea warehouse. He just said he was born in '62. As for "smut", I thought I left that when I left Josey!  Just kidding, folks. Couldn't resist. Sorry. I've never heard of it. |
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06-14-2008, 05:31 PM
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Executive Chef
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Yes, Constance, I have eaten cuitacochle/huitacochle - it's available in cans in the grocery aisle here in Mexico. It tastes like you would expect a fungus to taste - kinda like a mushroom or a truffle. You don't eat alot of it at once - more like a garnish, or a tamale or enchilada filling along with other things. Pretty good, but not very pretty!
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Saludos, Karen |
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06-14-2008, 08:26 PM
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Certified Master Chef
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thanks connie.
you get a lot of interesting sites when you search for that.  j/k. hmmm, raven's excrement. Corn smut - Wikipedia, the free encyclopedia
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and all this science i don't understand it's just my job 6 days a week |
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06-16-2008, 11:23 PM
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Certified Executive Chef
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I think I will take BT's word for it and not Google that! But seriously, a fungus disease considered a delicacy? I learn something new everyday but sometimes wish I didn't....
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Buddy  "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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06-17-2008, 12:13 AM
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Executive Chef
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Well, mushrooms and truffles are also fungi, technically speaking. But I can only imagine that the first guy who took a bite of this was either very brave or very hungry...
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Saludos, Karen |
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06-17-2008, 12:54 AM
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Certified Executive Chef
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I will go with very hungry, which in most cases is what would have made him brave!!
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Buddy "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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06-17-2008, 07:05 PM
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Assistant Cook
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I find it very appealing actually, I use it in bean dishes and in burritos. Of course most Americans will turn their noses while eating pork rinds. In general Americans are fungophobic when compared to: Mexican, Asian, European and even Native American cultures. Being in Alaska at the moment it is hard to find even in canned variety but, they occasionally pop on on our corn fields in New Mexico.
Last edited by LaineR; 06-17-2008 at 07:14 PM. |
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06-17-2008, 07:51 PM
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#9 | |
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Chef at Large
Site Moderator
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Not a huge fan, but I like the earthiness it can yield.
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-----Silence is golden, Duct tape is silver.----- |
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06-17-2008, 08:21 PM
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Certified Master Chef
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I used to have a large vegetable garden, and I remember the first time I found smut on my sweet corn. I was totally grossed out when my father-in-law told me that "some people eat that stuff.
Still, think what oysters looks like if you haven't tried them. My daughter-in-law is from Mexico City, and she tells me it's good.
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