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RpR

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  1. Very interesting; I have read many versions online and while many are similar, the devil is in the details. I have watch the TV show Cooks Illustrated comes from and I find many of their recipes are fine, for a 500,000 dollar kitchen, but still worth watching or reading. The new/er sweet corn do not have to be cooked as long as the old Truckers Favorite days corn did, but my Mother, for what ever reason liked her raw corn VERY ripe. Dad used to say, " Your mother likes corn so ripe it is not even fit for the pigs."
  2. Le Sueur, Minn. was of the biggest but when Green Giant was sold, closed down, and destroyed in 2016.
  3. The past twenty years, corn hybridization has gone, wild , literally. I get seed catalogs where new varieties of sweet seed corn, still just have a laboratory number, no name. I planted one such F1 variety this year. With the mergers and extinction of so many old seed companies, some fairly new hybrids have disappeared as money people said they did not make enough money. Now hybrids are just that, you do not plant last years seed for this years crops, cost money , time and space to make new seeds. AT that: When I was pre-double-digit young boy, my grand parents both who were farmers (and few farms did not have dairy cows) grew a variety call Trucker Favorite Yellow Corn, it was technically a dent corn, but was sweet enough that picked at the correct stage it was quite edible as sweet corn. ( It was often used pre-dent stage to feed the cows, and had a nick name - Cow corn.) GrandMa or GrandPa would go out to the field , pick a dozen, put a lot of sugar, and some salt in the boiling water and boil it for 15-20 minutes. It was great with a large dab of butter and more salt. When GrandPa quit milking, GrandMa got a job at the Glencoe Green Giant during summer sweet corn processing, she came home with a bag of Green Giant sweet corn at .50 a dozen so no more Truckers Favorite sweet corn suppers.
  4. Peaches and Cream hit the market before you were a rug rat.
  5. I have been growing corn for fifty plus years, and while I generally avoid the super sweet stuff that comes out of current frankenstein garden labs, I have planted and grown probably every open pollinated and 88 percent of the F1 corn out there. Peaches and Cream is a good variety; but while for some years I grew a Lot of multi-colored corn types, now I am going back greatly to the old school ones I started with. I have two gardens and genrally plant from six to ten different vatieties of sweet corn. One that I had found to be an exceptional hybrid was Bodacious but disappeared about 7 years ago. Country Gentleman and Argent are two of my favorites at this point. I always put salt and sugar in the water. as that was how I was taught, I also love to eat corn , uncooked , straight off of the cob, there variety makes a huge difference, and the new super sweets work real well.
  6. Five or Six minutes for fresh corn; double that for corn off of stalk for some time. Of late, boil for five or six minutes, wrap , well, in aluminum foil along with a LARGE chunk of butter, then put on the charcoal grill with steaks until steaks are done. Variety of corn , can make , a goodly difference.
  7. Detroits catcher looks like he is 40 years old.
  8. We miss Bader in center field, no way to ignore that.
  9. Yup, and let the opponents set new all time base stealing records, brilliant.🫠
  10. Same reason Julien is up, because they can.
  11. During one of the recent games, the announcer said his glove has improved as the told him he has to get his lard butt moving faster to make a play, and are helping him do so.
  12. Well, if Keaschall does not turn into a flash in the pan , maybe the Twins made a good pick.
  13. Let's not let unqualified players from AAA screw up a Major League season. If they are good enough they will come up, if not, leave them where they are.
  14. You can not "block" some thing that does not exist.
  15. Good question, but he is good in Left Field with the glove.
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