I love everything they do on these broadcasts. Big fan of the show for years and love these vids. Thanks for always explaining every detail I learn more from you folks than anywhere else so many thx
A bit too much jamming it up for my liking. I like a cookie show that goes straight to it and possibly with a little more science behind the recipe and ingredients.
@@supercooled I totally agree about getting right into the recipe! I can't stand those long drawn out videos with people giving their life history! So, when I start seeing that, I just immediately give a 'thumbs down' and move on. Hope you are well y not too bored during this coronavirus that is effecting all of us {in some way or another}....
These corn fritters look great although they're considerably more complicated than the ones Bridget made a few years back. I think she served hers with maple syrup eta Found the old, easier recipe CORN FRITTERS Yield: 12 fritters 1 1/2 lbs. fresh corn, husks and silks removed (3 to 4 medium-large ears) 1 egg, beaten lightly 3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons heavy cream 1 small shallot, minced 1/2 teaspoon salt 1 pinch cayenne pepper vegetable oil as needed
I used to have to swallow vinegar ( used balsamic myself) to assuage the cramps in my ankles and lower legs that unknowingly I was getting from my blood pressure medicine. My dentist told me she had cramps from the same BP meds and switched to one that was the same family and cheap and sure enough, when I talked to my doctor and got the new prescription, it worked for me too. I am glad I haven't had to drink vinegar straight since then. I felt your pain there.
glad to see good cooking shows like this, here and on create channel. Like what food network used to be in 90's. Now food and cooking channel are useless to anyone trying to learn how to cook, they are just "foodie-tainment", with worthless and disgusting shows like a short fat spiky-haired guy feeding his bloated face all over the country!!
This started (and is) in Boston on PBS. 30 years or so ago, when Cris Kimball had hair. Having grown up with these folks, watching always feels like being back home, smelling the all-day roast or charcoal in the grill. Always absurd how they really test things- lol. I trust 'em 😉❤️👍🌻🌻🌻
Re chopping the onion: the reason for making the horizontal cut(s) first is because if you make the vertical cuts first, the onion will "open up" as you make the horizontal cuts, as seen in your video. If you make the horizontal cuts first the whole onion will stay together, and when you make the vertical cuts the downward pressure against the cutting board holds the pieces in place.
I love both the corn fritters, and the pork chops you all have and have to try making the corn fritters myself, and probably with the pork chops at the same time.
I have been looking for a recipe for corn fritters for ever my dad used to make them all the time and that is the one thing I never learned how to make from him can not wait to try the recipe.
I had thin cut bone in country style pork chops grilled on natural hardwood. Tasted like bacon! My Czech neighbors grilled them. Best pork chops I have ever tasted...
I’ve made this recipe exactly and my family loved it. The only problem is that it was NOT enough. That’s how good it is. I suggest doubling the recipe so they’re not mad at you for not making enough. Let me not forget to mention that the dipping sauce is AMAZING!
I'm an Iowan, and I've never been more grateful--go to just about any grocery store and you'll find beautiful, bone-in, inch-thick chops. Take that, non-Iowans!
These fritters look awesome. I tried to make some just last week and I got the "pancake" version which was dry and tasteless. I can't believe my mom went to this much trouble but hers were always great. I'll try this method soon.
I'm watching this during the quarantine. I have corn frozen from the garden last Summer and I have this overwhelming desire to add canned crab. Stay tuned...
Oh my! Those fritters look amazing! My family LOVES any good cornbread & good fritters. Those look like they'll be the very best fritters ever! Thank you, Keith. 😋
Though the process for making the corn fritters seems long, the end result definitely seems worth the effort. I'm 56 and haven't had decent corn fritters since I was a kid, I am sooo looking forward to this.
Great idea with the pork chops. For the reasons you cited the only way I cook them is to briefly sauté thick cuts and then nestle them with sauerkraut, diced apples or applesauce, and honey. Then bake for hours until they fall apart. I’ll try this.
Thanks for the sauerkraut idea. I usually cook a butt roast in sauerkraut, but pork loin is so much cheaper and easier to deal with. I hadn't thought of loin chops. I just use a Dutch oven on the stove top to keep heat down in the kitchen.
My mom always added a pinch of sugar to vinegar to cut its sharpness. Otherwise it will take your breath away. Not surprising those fritters browned so beautifully. Most everything does when fried in enough oil.
You two Ladies are the BOMB when it comes to cooking! The male chef is a little stiff, BUT HE does really know what he's doing! All in all, I LOVE YOUR RECIPES! KUDOS!!!
If you just can't get over "applesauce" on pork chops, try a yellow curry cranberry apple chutney. Google it, you'll find the recipe on a spice shop site. Once you try it you'll want it on everything. I put it on cheesecake and toast and pork tenderloin... the list goes on.
I'm glad I havent had an issue with cooking juicy pork chops, my simple seasoning is salt,pepper,garlic powder, sugar. Salt being the main ingredient and little sugar just to help browning
Great recipe for corn fritters....amazing pork chops also!! I will be making both soon! Thanks for sharing! It was hard to pay attention to corn fritter recipe when the chef was SO good looking...jus' sayin'😁
Great pork dish ladies!!!! MADE THIS TO THE TEE! was awesome! Very surprised how tender it was with no brining. I will keep this recipe in my recipe data base , My wife absolutely loved it. Thank you very much. Regards, Rene & Karen, Sarasota, Florida
Ahhhhhh thank God I am old enough to remember growing up in my country of the USA and eating fresh corn! My mom used fresh corn this same way.... In her black skillet with bacon grease.... yummm
No link to sauce recipe?? Fortunately, easy to take notes from the video. Seemed watery at first but it all came together with the parsley and olive oil. Love the sear method for chops and steaks. You win - BEST PORK CHOPS EVER - holy smokes! what a delicious sauce, bet it would be good on eggs/frittata too. Always Sam's Club for boneless double-thick chops - pkg of 6 for $5, cheap.
Wow! “That’s fire!” Bless her! I REALLY like vinegar but I would NOT do this. Holy moly! This was hilarious and she was completely professional. “I’m buzzing!” Her facial expressions were wonderful and so spot on. Again, God Bless her. The pork chops and corn fritters look absolutely delicious!
I will definitely be making these. I wanted to go through my screen to get a taste!! I will no longer be the old fashioned flour and corn pancake maker. Now for some real corn fritters!!! Thank you!!!
...also tips or hacks when using convection cooking options ie temperature variations, types of cookware that safely go from stovetop to convection or micro/convection combo ovens. Love my cast iron pots & pans but never sure if convection heat can penetrate the sides of cast iron or not. So many wonderful new options now days that we’ve got to master. Thanks 🤗
Omg i just made this meal :) , i used chicken instead of pork because thats what i had and i dont like chipotle so i made a roasted bell pepper mayo with the corn fritt err s instead and omg was it all very good and let me tell u super easy !!! Yet its a show stopter meal that will make u feel like a star chef :) i served this with asparagus and salad :) thank you test kitchen , i cant wait to try more recipes
Am trying those corn fritters this evening - it's end of summer here in Oz and the fresh corn is in my fridge🌽 thanks, it looks like a delicious recipe (I have a kookaburra laughing like crazy outside my window, will give him the meat, me the corn, corny but I actually do have a kookaburra who makes regular visits for strips of steak)! Will give the mayonnaise sauce a miss btw, that looks way too heavy. Am a fan of yoghurt. Some Greek yoghurt, with some seeded mustard and a tiny bit of balsamic vinegar, some spring onion or chives will be my "sauce" 😊
Tosca, I love your idea of the sauce! Corn fritters are a favorite and I’m happy to find a recipe with less flour but a dependence on the corn starch to hold it together! Imagine that corn flavor through and through. Yum!
I grabbed a pan handle that had been in a 500° oven once. BRUTAL. The palm of my hand was sooo burned. I didnt go to the hospital, i should have. I had to keep my hand around a frozen bottle of water for 24 hours, couldn't take my hand off, it was too painful. 😫
Trying to get this recipe, but without signing up for a newsletter it's not possible. Please fix this feature. I don't want to be slammed with more unnecessary emails.
May I make a couple video suggestion So? How about tips on how to keep foods like these pork chops or pan seared chicken, etc from overcooking when we are cooking in batches for a family larger than only 2-4 people?
15:03 To make it easier to cut the corn off of the cob, turn a small bowl over and put it in the bigger bowl. Put the end of the ear of corn on top of the small bowl, raising it from the bottom of the big bowl, so you cut of the corn.
I have silicone drink coaster I put on the bottom of a finger bowl to protect the knife (I am a knife sharpener) and do it over a large bendable plastic cutting board inside a 1/2 sheet pan after grilling the sweet corn outside. Then fold the cutting board to put corn in freezer bags on a bag holder so we have grilled corn all winter. We like it in our chili and soups. We get our sweet corn 1 mile down the road after they post it was just cut.
I just tried the corn fritters - and what a good idea that was! The Maple-Chipotle Mayonnaise picked up some needed life with a squirt of lime juice, but the fritters were brilliant exactly as given. (Well, ok, I added a little minced jalapeno, but I do that to many things I probably shouldn't.) About half way through cooking the second batch of fritters, pieces of corn started to explode every now and then. Could someone tell me it that means I had the pan too hot, or something?
Go away to do some chores, come back, and this is on. In my teens, I had a black and orange pig as a pet. He was as smart as my Collie/German Shepard. I don't eat dogs and I don't eat pigs.
My mom during the height of sweet corn season would constantly make corn fritters. I just couldn't do it anymore as a kid. Now as an adult, still can't.
My mom made corn fritters when we were kids. She would have had them served up, eaten and the kitchen cleaned up by the time he shut the food processor off.
I went a little crazy on the pepper on the chops, and while the pepper encrustation was amazing, the smokey house wasn't... any thoughts on how I can get the awesome peppery flavor without the smoke?
