Columbus Foodie's Profile

I'd include my mom's bacon fried rice recipe, it's a classic in our family: http://www.columbusfoodie.com/2007/07/17/bacon-fried-rice/

Wow, it's been years since I had an Easter basket - but traditionally, it was the only time I had white chocolate, which (yes, I know it's not *really* chocolate) still to this day is my favorite? How to use it? I can make a killer white chocolate macadamia chunk cookie, or make a bread pudding with white chocolate and some of those lovely local sour cherries I canned last summer.

While making maque choux yesterday (a dish that requires the corn to be off the cob, meaning I had a dozen ears to do), I tried three different methods - the corn stripper, the corn zipper, and a really sharp knife.

The stripper is useless unless you have a nail to put the corn on to while using it. My husband talked about rigging a getup to handle it using a 2x4 and a nail, but I told him that stripping corn should require that much work.

The corn zipper worked a little better, as long as you don't push down too hard and you eyeball that it is lined up with the row of corn before you start zipping. I got a little too enthusiastic and zipped off a piece of my finger. Ouch.

The sharp knife worked the best, but sent corn flying all over the place. In the future, I'd use this method, but set down something on the kitchen island to catch all the flying kernels.

Don't waste your money on the other two products, they complicate a really simple task.