Date: Wed, 30 May 2007 18:48:38 -0400
From: Ted White <twhite8 at cox.net>
To: WSFA members <WSFAlist at KeithLynch.net>
Subject: [WSFA] Re: No shucking, please
Reply-To: WSFA members <WSFAlist at KeithLynch.net>

samlubell at verizon.net wrote:

> > From: "Mike B." <omni at omniphile.com> Date: 2007/05/30 Wed AM
> > 09:38:56 CDT To: WSFA members <WSFAlist at KeithLynch.net>,
>  WSFA members <WSFAlist at KeithLynch.net>
> > Subject: [WSFA] Re: No shucking, please
>
> > At 5/30/2007 07:39 AM, dicconf wrote:
> >
> >> I don't think there's a solution.
 >>
> > Well, yes, there is.  More than one in fact, but all have various
> > downsides.
> >
>  Other solutions: Improve the freshness so that people don't have to
>  open the corn to avoid getting a bad ear
>
>  Pre-shuck the corn, (and you can charge more in the same way stores
>  charge more for precut and washed salads)

These are ignorant solutions.  How do you "improve the freshness"?  The
only possible way is to get it from the field to the store in less than
an hour.  Good luck with that.  The "Silver Queen" solution is probably
smarter, since the no-longer-fresh ears still contain enough sugar to
*taste* fresher.  Pre-shucked corn (displayed in sealed packages) won't
keep well, but is being done in some stores.  Invariably when I've seen
such corn on display, it has been way too maturely picked, with fat
kernels crammed next to each other, a guarantee of tough and tasteless
corn.  Sadly, far too many consumers *look* for such ears, thinking
they're getting the best bargain.  (These are also the kind of ears of
corn found cooked -- usually cut in half -- in carnivals, at fairs, at
Coney Island, etc., usually thickly bathed in butter.  *Sigh*....)

--Ted White