How science saves sweet corn 

Really? How so?

brassica oleracea is a powerhouse, what we've done to it is actually astounding.

@@flamingpi2245 The Dutch found a way to make them less bitter.

I figured the way we cook them changed not the actual vegetable. Did both change?

@@flamingpi2245 They spontaneously combust upon reaching maturity.

I’ve also heard it called dent corn presumably because of that little dent in the middle of the kernel

Lmao, yeah, it's cow corn here in the east. XD I've never tried to eat it, glad I read your description though.

@@pjschmid2251 the dent corn is good for popcorn. ...I think. Or is that flint corn?

@@pjschmid2251 dent corn is a specific kind of field corn, but it’s the dominant variety grown today (at least in the U.S.) so the terms are often used interchangeably.

It's not that bad. It's (obviously) not as sweet and usually tougher but that's about it.

Baiting those idiots will surely boost engagement.

there is not a single crop that does not have genes that humans have not altered

Godspeed indeed

if it wasn't for humans then avocados would be extinct!

@@Number2Vaderfan exactly same goes for watermelons, bananas, etc. Its a shame people let "marketing" decide what is good or not

Right up there with "retro" and "vintage". XD

When ever I get an, “OK Boomer” reply, I respond to the effect: OK Coomer, you’re damn straight and I’ve enjoyed a life a hundred times more exciting and fulfilling than you will ever know. Good luck with a population of 12 billion by 2050; I’m sure the food riots will be absolutely thrilling.

@@jefflindeman From one Boomer to another: Okay... Malthusian.

@@CapriUni ~LOL Well, I’m certainly not an advocate of government mandated population-control, so you might wanna slow your roll a little there, dude! 🤣 I’m just sayin’ that if the world population was roughly 3.5bil when I was born in 1954 and it’s 8bil roughly 65 years later, it will easily surpass 12bil within the next 30 years. The problem is that even considering foreseeable advances in agricultural technology and significant increases in agricultural land usage, most “experts” agree that the Earth taps out around 11.5bil. 🤷🏻‍♂️

@@jefflindeman I just meant that implying that humanity's biggest problem is -- or will be -- that there's just "too many of us" is a Malthusian frame of reference, as a starting point.

And his ad was also fairly smoothly integrated

I came for the recipe videos. I stayed for the educational videos.

Funny you say that, he used to be a journalism professor before the channel took off.

They really remind me of being a kid and having cable TV, and putting something random on like "How It's Made." Random topics, but genuinely interesting TV that I could watch & enjoy for hours.

Marbling score for the A5 (a stands for Adam) = infinity!

Time stamp ?

@@saddubaya1628 6:36

@@mayman3310 thank you

That's how I'll be describing myself (a man with a high BMI) from now on; well marbled.

corn daddy was far from the most intelligent man

Whoopsie

The red corn

I’m pretty certain Estonia wasn’t and the baltica in general weren’t a food region.

When Nikita Kruschev toured the United States back around 1956 or 57, they took him out to Iowa, and according to my Mom, he cried he wanted to bring that sort of bounty to Russia. Mom didn't know about that little thing he was part of in Ukraine in 1932-33. It's a much more gentle country in 2021 and they do a lot better with farming than in those terrible years of the Soviet Union.

Why i marble my beef and not me

Why I fatten my beef, not myself

@@TheSlavChef why I fatten myself, not my beef

Why I prep the bull, NOT my wife.

Imagining a socially distant mosh pit lmao

@@complainielainie Just stick giant repelling magnets on the kids!

Well they do in Australia and New Zealand...

Most kids these days don't even know how to dance. They might dance if it involves a keyboard or joystick. I saw a bunch of teens before the pandemic at a boardwalk musician and the middle aged women were dancing circles around the teens that even attempted to dance. I hate this word, but it was almost cringe. Definitely hard to look at.

@@noahway13 i couldnt dance to save my life, but moshing is not very difficult

White rice or white bread, much worse. Corn isn't to bad on the GI. But it is a bit ironic yes.

In terms of total carbohydrate, corn is on the low side. Oats, quinoa, rice, wheat all have more.

@@MezzoForteAural Corn is bad. Most people don't eat ears of corn. They turn it into creamed corn, flour, corn syrup, corn mash, cornbread, etc. In small doses corn is fine, but the average American eats a ton. Therefore, it's much worse than you think.

@@fidelkva4810 It's not on the low side. One ear of sweet, yellow corn is TWENTY FIVE GRAMS!!! That's over HALF a can of Coke! Stop convincing yourself of a lie! Or enjoy waking up at 60+ with type 2 diabetes and an insulin pump. You eat more carbs than you know.

@@davidfence6939 Are you joking? You can easily eat hundreds of grams of starch and sugar in the form of whole foods in a day, or even a meal, and be perfectly healthy. Just stay clear of oils, butter and added sugar.

The. British still use corn for any grain crop, while the Americans call only maize “corn”

in Norway, we also calls grains for «Korn» and we call corn/maize for «mais» and we consider maize to be a «korn»/grain

In swedish "korn" means barley. Using it to mean grain is archaic. "Korn" is used in other ways you would use "corn" or "grain" in english however, like grain of sand (sandkorn). I know this is different in danish though, where "korn" means "grain" and they have a different word for barley. And apparently norwegian too!

@@Theorimlig it‘s also somewhat archaic in Germany. So many similarities though to nordic languages:) interesting

You grow corn in Germany??

Adam has better ad transitions than before, and we have a better ad detection

FYI: segway is the two wheeled vehicle thingy, segue is the proper word for a transition. Not trying to call you out or be a grammar nazi or anything just spreading the word.

@@davidgoeller5843 Thx, will keep that in mind

@@slimee8841 I literally did read that as "He's gonna [grab his two-wheeled vehicle] into a magic spoon ad isn't he?" and was confused.

@@kindlin as adam says it: FIXED IT

Hi, if you like cooking, feel free to check out my recipes ;-)

Don't google "corn smut" tho... You might find that the internet has a very... interesting sexual appetite...

@@heysemberthkingdom-brunel5041 in Mexico we cal it huitlacoche, use that name I stead

@@heysemberthkingdom-brunel5041 country girls make do

@@heysemberthkingdom-brunel5041 I just did and all I see is diseased corn

@@Chembrlembr same. It just means our Google history is more innocent than some others :p

In Mexico white corn on the cob is sold with savory toppings . like chili paste,lime and salt. . It's also sold in cups with bone marrow or mayonnaise, crema or Pico de Gallo..

P..S . The corn is rosted on charcoal

In Bulgaria we have the so called "milk corn" which we just boil in water and after that eat with salt directly from the cob. Has a very nice sweet juicy taste. Perfection!

@@TheSlavChef Why is it called milk corn

@@chanceDdog2009 Nunca comi maiz que no es dulce, ahora tengo otra razon para ir a Mexico

I had the best time and most delightful roasted corn at the Illinois State Fair in Springfield a couple weekends ago. It was gloriously Midwestern!

Grew up nearby, can confirm lol

Fellow C-Uer! I was looking for you in the comment section ;) . And yeah, those sweetcorn festivals were super fun.

Dedicated nerds give the best interviews.

Over here in Malaysia (and Indonesia and other Malay-speaking areas), we named it _jagung_ shortened from _jawawut agung_ = "big millet" basically.

It's good to know that our Quebecois brothers actually call it something close to It's real name, as opposed to calling it "corn" like here in Ontario.

Maïs, maize... Amazing indeed.

In France it's just maïs... here is first time I hear blé d'Inde lol

In india its called ‘makai’ although i dont know the etymology behind it

It reminds me of the thing we constantly told my nephew when we asked him what type of vegetable he wanted and he said corn we’d always say in perfect unison “corn is not a vegetable“!

@@pjschmid2251 I always use the botanical definition of fruit, so beans, squash, tomatoes, olives, etc. are fruit, not vegetables.

@@sdspivey i mean with that nothing is a vegtable since its a culinary word not a scientific one

all eatable parts of a plant are vegetables

@@sdspivey beans are legumes

I tried it, it's really, really good. Once the price goes down I think it will take over the cereal shelf.

It's a gimmick, try hemp protein powder and make breakfast smoothies.

from reddit threads, they seem to be protein-powder tasting, not like proper cereal (similar to most diet food alternatives). but i can’t vouch for it, though it really is very expensive for most average people

@@ying520 Just use whey protein powder from the "big muscle guy" shops. Sure, your butt will stink of cheese, then you can try albumin powder, or the hemp protein powder.

What is 28oz supposed to be? Do you mind using real life measurements?

Even now my family buys corn on the cob only durring those weeks of the summer when its fresh and directly from roadside stands where it was probably picked day of, and we ate it that night. I was not aware of how fast corn de-sweetens. Like everything corn is best when bought dirrectly from a grower or specialty stand and not the store. My biggest examples are apples and raspberries, so many store bought apples have been mealy on me because they are over a year old and past their good even when refrigerated date. As for raspberries, wild ones from the Addirondacks are amazing and even good warm right off the plant, the ones in plastic containers in walmart or a grocery store aren't even edible by comparison, just sad balls of water. I'm sure their are plenty of things from the store i like that don't even compare to fresh and local.

one time i used a yellow sock in my room as a replacement (the sock used to be white) it has a really seed-y taste

@@channelname4331 i also used sock as a replacement for condom once

@@channelname4331 bro...

i see what you did there

this joke is bad and genius at the same time!

bau!

Boo! Take a like…

@@xostler he he he

put a bit of butter on them as well

I prefer it boiled on a pressure cooker.

Looks like a butt.

WE ARE ... !!

@@sahlioa PENN STATE!!!!

Mexican heirloom varieties of corn/maize can be quite colorful, although not particularly sweet. With sweet corn you can make sweet atole, sweet tamales, sweet corn pancakes and other delicacies.

I mean even though its rarer to see there are some people in my age range at most metal concerts I go to even the older bands that are still touring

Sounds beautiful :)

@@ippotsk Sum41 four years ago? Are you sure your a kid? People still like Sum41?

Have reddelicious gotten worse from yester-year or am I jaded by all the new varities. Then again some like MacinTosh and Cortland have been New York staples for ages.

@@mikehunt3436 fresh Cortland are definitely my favorite, although i do appreciate Granny Smith. I mainly care about the crunch for my apples. Honestly, i expect any varriety to be pretty good freshly harvested, although at that time you can then fight over best flavor while fresh vs best store bought in 3-6months. Upstate NY has all the best staples for fresh foods. (Corn, Apples, Real maple syrup, Berries like raspberries & black berries, cherries, rubarb, game, ect)

Umm, no. It is true we've gotten slightly more variety in grocery stores lately, but it was those grocery stores that caused the 500 or so apples routinely sold in the 19th century (even in the USA)to be forgotten (mass marketing is key to industrial agriculture, and people aren't going to remember a hundred varieties; also storage ability and visual beauty sold better than flavor did). There are are more than 5000 different apples in the USDA's germplasm conservatory, some wild, a few modern, but most simply ancient "heirlooms."

While few heirlooms have the "snap" of a Honeycrisp (except its relatives like Frostbite or Keepsake), most (which are still grown by hobbyists [plant many seeds and you get mostly crabs, but perhaps a few keepers]) have a stronger or more complex flavor (everything is better than Red Delicious). Try an Ashmeads Kernel or a King David. Pomme Gris and Knobby Russet are also fun because they are amazingly ugly, yet taste very good.

@@erikjohnson9223 Apple seeds don't produce the same apples as the parent plant. According to the University of Nebraska, 1 in 80000 seeds will produce a tree with fruit that humans would consider edible. Taking the root stock, grafting a known variant to it, and then the pollinating tree all factor into what apples are produced.

The only thing I've noticed is that the cobs are disconcertingly flexible once Chef Mike is done with them

dry and corn is not something I want to see in the same sentence.

@@GrixxlyStrength it’s hard to explain.

It's called basic because it's the basis to other science.

Thank you for the explanation! Seemed like the guy was doing some pretty important science for a "Basic Scientist"

It's also called fundamental research which seems a lot less insulting XD

I love the Silver Queen variety

Organic isn’t something just slapped on to a product to make it seem better or worse. It is a label more like the Kosher label signifying it was grown and/or processed a certain way that complies with a set of standards. It’s actually pretty interesting what goes into making organic products and even the debate about what can and cannot be organic, like if you have an aquaculture setup the fish could be organic but the plants grown in conjunction couldn’t. So I hope he doesn’t “go after” organic food but does a good job, like with this video, explaining what it is, same with GMOs, because both are super interesting topics and have quite a bit of nuance once past knee jerk reactions.

@@tarri16 great points, but the problem I find with organic is a lot of time people think it's better for the environment, where in reality that is not always the case. Often organic crops take more land, more water and more pesticide, which is all bad for the environment.

@@rime1585 except for the pesticide part you are right, most organic farms use integrated pest management instead of pesticides because they types okayed for organic farming are either much more expensive or much less effective than adding some lure plants or adding trees and other habitats for predators of common plant pests. But the water and land use are issues because of how less efficient organic farming is compared to modern farming practices, it’s why I’m personally strongly in favor of hydroponics and aquaculture being able to be certified organic because they are more water and land efficient and pest control is much easier. Between those and using non-transgenic gmos organic farming could be close to matching non-organic farming and be able to match our food needs without doing as much environmental damage as the intensive farming practices common today.

Part of that is the gap in agriculture between the ancient way of selectively breeding crops/animals to be what you want (express traits like tastes good or is cute) and the modern way of looking at genomes and very precisely picking the traits you want (even if you need to steal from another species like carrots to make golden rice or jellyfish to make crops glow when needy). My favorite use of "new fangled" is when describing something ancient like the Egyptians and their new fangled beer.

@@jasonreed7522 right right.

Thank God for BT variety. BT verity corn basically made the silkworm a thing of the past.

Pun Police they're over here

“joined ten years ago”

I just subscribed to you the other day!!

@@KSGomez88 Oh, thanks! Much appreciated :)

@@TheSlavChef the pleasure is all mine!

@@KSGomez88 I am glad!

Ur first

@@rohithbaliga yaw i got da chrome notification lel

good job

@@yummehcheezman congrats

@@rohithbaliga :D

Hell yeah. Conker reference

Sweetcorn is the only thing that makes it through my rear. How do you think I keep this lovely *GRIN* ?

Make no mistake, your apple is just as man made as your poptart or golden rice, the difference is how they were shaped. The apple was bread for generations into a monsterous abomination of its wild origins, the poptart was planned out by a food scientist/chef, the golden rice had a gene stolen from carrots and inserted into its seeds using tools stollen from bacteria and then grown and bred so much you would be hard oressed to find a single molecule of the chemicals using in the gmoing step in the latter phases of test crops. All are man made creations that are perfectly safe to eat. (Just don't base a diet off of poptarts)

I've always loved how the anti-GMO people argue that cross-breeding is safer than genetic engineering because they lack the scientific knowledge to realize that cross-breeding allows for uncontrolled and unpredicted mutations, both good and bad, while engineering results in no mutations other than the ones specifically spliced in.

Yes I'm from bergamo just give me a plate of polenta and I'm all good

mmm, semantic satiation