"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 08-01-2006, 01:04 PM   #11
Senior Cook
 
Join Date: Mar 2006
Location: Kansas City
Posts: 384
I have three of them

Quote:
Originally Posted by GB
I usually start with a knife, but the butter soon falls onto the place. I then roll the corn on the butter in the plate. That seems to work pretty well.

My MIL just bought us a little gadget though. It holds a half stick of butter. There is a plunger in the back and it pushes the butter out as you apply it. I think she paid less than a buck for it.
We are in the midwest and yes fresh corn, all the time. I actually grew
corn this year very good. Only bad part was our dog loves corn and he
was pretty determined he would get one everytime we picked it. It is all
gone now. Really good corn I don't think needs butter
just a bit of salt and pepper.

I have three of those gadgets for when we have people over I just
have one in the middle of the table and one on each side of the table.
__________________

__________________
is your glass half full or empty? my is half full
rickell is offline   Reply With Quote
Old 08-01-2006, 01:05 PM   #12
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by ChefJune
Those sprays and "squirts" may work, but imo they taste like cr*p!
So you're saying its I Can't Believe its Not Cr*p?
__________________

__________________
vagriller is offline   Reply With Quote
Old 08-01-2006, 01:08 PM   #13
Senior Cook
 
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
We always melted our butter and applied it with a Pastry brush.. It's very convienent and easy to apply.. I was shocked that no one had mentioned up to this point.

-Brad
__________________
candelbc is offline   Reply With Quote
Old 08-01-2006, 01:18 PM   #14
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
When we used to go up to VT there were roadside stands that cooked corn on the cob. The would wrap the end in tin foil to use as a handle. Then they would plunge the whole thing into a bucket of melter butter. Now that was the best!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-01-2006, 01:28 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
Quote:
Originally Posted by GB
Here is the thing she got us.

We use one of those as well. I prefer rolling the corn on the butter stick but I'm only allowed one stick of deformed butter and I use that for buttering pans.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-01-2006, 02:02 PM   #16
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
Heavily ?? I prefer rolling it on the stick of butter but we use knives.
__________________
middie is offline   Reply With Quote
Old 08-01-2006, 02:50 PM   #17
Senior Cook
 
VegasDramaQueen's Avatar
 
Join Date: Sep 2004
Posts: 316
I've tried every method there is and finally my family and I love this one. I melt butter (NOT margarine ) in a ramikin then spread the butter on the cob with a silicone pastry brush. Easy to clean and the brush does a wonderful job of buttering a nice thick layer of butter on the corn. For large gatherings I do 2 or 3 ramikins. If no one at your table objects, you can add salt to the butter and kill 2 birds with one stone. I added parmesan cheese to the butter once and everyone loved it.
__________________
VegasDramaQueen is offline   Reply With Quote
Old 08-01-2006, 03:44 PM   #18
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I use those plastic corn trays that hold the cob and any and all juices, along with those plastic two-tine things you stick in the cob for easy handling. I put some margarine on the cob with a knife. It'll melt, and slide off into the bottom of the little plastic tray, then continue to melt. I'll roll the cob through the melted margarine, then eat it.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-01-2006, 03:46 PM   #19
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,599
during corn season, I keep a stick, deformed, of butter in a covered butter dish. It is hard to use toward the bottom, I usually scrap the butter ridges out and apply a new stick of butter...I will have sweet corn very shortly...
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 08-01-2006, 03:56 PM   #20
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Quote:
Originally Posted by vagriller
I much prefer this method. Anyone that has not tried is hereby commisioned to do so! I do it as much for the bread as for the buttered corn. What's better than soft bread and butter?
Thats how we grew up doing it and I still find myself doing it. DH came home with some squeezable stuff though on his last trip but I'll stick to my bread. GB a friend of min has one of those gadgets too. It was cool but I'd hate to have to take the time and clean it. With the bread and butter I only have to clean a knife and get the added bonus of the bread and butter in the end.
__________________

__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.