Quote:
Originally Posted by astra
Never ever tried with Soy sauce but sounds like an interesting idea and worth trying  |
I guess I'm too much the traditionalist... Corn in soy sauce is vile...
Quote:
would not do in our household because my wife would refuse to saturate us in so much of butter/saturated fat 
|
This is something we might do only once or twice a year, not as a regular food. As you say, tooooooo much fat!
Quote:
Originally Posted by beppe
What we do is to open the brick of butter on the table and roll the cob over it. I think most Americans do that, at least in the open.
|
That's the method in our house too.
Quote:
Originally Posted by beppe
I love those sweet potatoes. Here they are only white, while I really like them when they are orange and red.
The other day I peeled them and cut them like stick chips. Seasoned with lemon juice and oil, and baked them for 30 minutes till they were crisp. Sprinkled with lemon juice and salt. Little girl found them the most delicious things in the world.
|
'French Fried' sweet potato is VERY popular here, but rolled in honey rather than salted. This is so common you can even get it served in the sushi shops!
Quote:
Originally Posted by astra
I thought Stitchawl means that he cooks it like chips in McDonald. I know, I am clueless in cooking  |
Almost. I use a large, deep frying pan and a LOT of butter. The kernels are almost floating, but not quite. I mix a tablespoon of corn oil in with the butter to keep it from burning, but still, the flame must be kept low to prevent spatter.
Stitchawl