I have a very good memory, generally, but for whatever reason, it does not extend to music and movies. I misquote lyrics all the time and could not tell you who sings a song I’m humming on a regular basis. I also couldn’t tell you where the following information came from, but I’m sure it was presented in one of the documentaries about food I watched at some point in the last few years. Maybe I will update this post when I end up watching the same movie again thinking I’ve never seen it, until this particular bit of information is brought up, and everything clicks into place … for a little while.
But I rant on. This documentary briefly discussed that most cultures on a particular continent rely on one one vegetable as their main source of starch. Following this logic, European cultures count on wheat for their starch, while American (North and South) cultures rely on corn.
Since I was born in Europe and have lived in the US my entire adult life, this would go a long way towards explaining my reliance on both wheat and corn as my sources of starch. Doesn’t explain the penchant for potatoes, but for now I’ll put that off to my desire to diversify.
I try to be very diligent about eating any form of corn syrup and I still don’t buy the idea that popcorn is a healthy snack, even if I occasionally convince myself of that one. That said, I am powerless in the face of fresh, sweet, summer corn and we’ve just about reached that point where every store and market is piled high with ears of corn (and tomatoes and peppers, but I’m saving those for later).
Since I’ve gone on long enough, I will leave you with a recipe that is mercifully short, fairly easy, and terribly delicious. Thanks to the kind people at Serious Eats, you can find it here.
This is evidence of my weakness for fresh corn. I bought way more than needed for the soup, so I made the rest into a succotash of sorts.
More photos of the entire process and a few notes are after the jump.