Time To Get Corny.

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image Last week I was lucky enough to be a part of the Iowa Corn Growers & Farmers Feed US CORNucopia Tour. You may have seen a few tweets here and there from me recently, questioning who eats what and why, mainly focusing on Grain Fed versus Grass Fed Beef.

It was something we learned a bit about in Iowa, and I still have a lot of questions, a lot of research, and lot of pondering to do. So hang tight! One of the first things I intend to do is sample. I intend to do a sit down, cut for cut comparison of Grass Fed and Grain Fed beef.

That way I can gauge tenderness, flavor, fat content…you name it. Side by side, bite for bite. From there, I will have to weigh the large scale (meaning commercial) feasibility of having grass fed be a more prominent type of cattle farming.

It would mean a LOT of changes for the United States consumer…not the least of which will be cost. It would also quite drastically alter the face of farming, especially in the Midwest, or Cornbelt. Like I said – LOTS of things to weigh and measure. I just want to taste first. Because I like meat. And because I like to eat. Just because.
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That being said, since I was in Iowa with the Corn Folks, I thought that I would focus today’s post on a lot of corn. Now, we didn’t actually tour Sweet Corn Farms – which are NOT the giant fields you see most of the time, those are Feed Corn Fields – but, I just don’t have any recipes calling for Feed Corn. Huh.

So, I decided that I would pull a few different recipes that use varieties of corn products. Full on CORN, Corn Syrup, Corn Meal, and Corn Starch. What an awesome plant, right? I mean, what kind of hushpuppies would we eat without cornmeal? My cheesecake would suck without cornstarch. And corn syrup? Well, my caramel recipe thrives on it. I hope you’ll take a look and find something you like.

Now, you may notice (Giganto HINT) that I have included my Jim Beam Bacon, Shrimp, and Avocado Pocket Recipe. That’s because I want your VOTE! Over on the right hand side of my page, there’s a HUGE picture of me and just below it, a green checkmark. If you click it, you are voting for me to win a very prestigious recipe competition! I am currently in the lead, but really? Every. Single. Vote. Counts. The people just behind me are putting up a big fight, and I need to stay on top of it! If I can hang on, I will not only be declared the winner (my first National Recipe Win!) BUT, I will also win a trip to The Rose Bowl. But more than that, I think I will win a little respect – from myself. I think maybe I am the one who gives myself the hardest time. Maybe.

Sorry – that went places I wasn’t expecting it to go.

Anyway…I’d love your vote. And, if you are so inclined, once you vote, you can click through to view the competition. There’s a place on there where you can easily share my recipe with your other friends via email, Facebook, or Twitter. Of course I would love for you to do that, but I understand that it involves like, seven more clicks. But I thought I would put it out there anyway. You know, just in case.

 

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