Some Meat Sales are on now

[reinhard1]

Rainbow has whole boneless porkloins for 1.99 lb. more canadian bacon for me and some boneless chops. Cub has whole racks of spareribs for 1.88 lb. also has boneless strip steaks for 6.99 lb. they have a good buy 6 and get 6 corn deal also. good luck.

[Leaky]

Well, after buying all those ribs, I better try to find some space in the freezer for a big ole pork loin. I've been having a hankering for slicing some, pounding thin and making some Schnitzel.

Is the corn good this time of year? I know it has to be shipped in, but how long does it sit before I walk in and buy some?

[delcecchi]

I don't know, but breeding has come a long way in helping it to hold up longer.

[reinhard1]

all i know is that the corn is from Georgia and it is very good. that pork loin buy is very good. great way to make your own boneless ribs and thick chops. i'll be making 3 of them into canadian bacon. good luck.

[KEN W]

We have been selling sweet corn at the store the past week by the ton.Still coming from Florida.It's OK.....better than none.But it gets better as it ripens further north.Until local corn is available.This stuff doesn't hold a candle to local corn.

[hockeybc69]

We just had corn this weekend..... blahhhhhhhhhhhhhhhhhhhh.

It looked excellent. Decent sized cobs. Good kernel size. Color was very good.... taste... YUK! Tossed it after a few mouthfuls.

[reinhard1]

i dont know that much about corn. the stuff i got was good. it was the bi-color stuff from Georgia. good size ears also. i think the recipe i used made them sweeter also. good luck.

[BLACKJACK]

The minute sweet corn is picked, the sugars in the kernals start turning to starch, so the longer it sits in a truck, or on the shelf, the 'unsweeter' or blander it gets. It may look good but I resist the urge until local corn shows up - then I try to have corn once or twice a week, by the time it frosts and they stop selling, I've had my fill.

[reinhard1]

Thanks, that's good information to know. good luck.

[delcecchi]

The new varieties of sweet corn have been hybridized to be sweeter and stay sweeter. You might be interested in this article section

Early varieties, including those used by Native Americans, were the result of the mutant su ("sugary") allele. They contain about 5-10% sugar by weight.

Supersweet corn are varieties of sweet corn which produce higher than normal levels of sugar, developed by University of Illinois at Urbana–Champaign professor John Laughnan. He was investigating two specific genes in sweet corn, one of which, the sh2 gene, caused the corn to shrivel when dry. After further investigation Laughnan discovered that the endosperm of sh2 sweet corn kernels store less starch and from 4 to 10 times more sugar than normal su sweet corn. He published his findings in 1953, disclosing the advantages of growing supersweet sweet corn, but many corn breeders lacked enthusiasm for the new supersweet corn. Illinois Foundation Seeds Inc. was the first seed company to release a supersweet corn and it was called Illini Xtra Sweet, but widespread use of supersweet hybrids did not occur until the early 1980s. The popularity of supersweet corn rose due to its long shelf life and large sugar content when compared to conventional sweet corn. This has allowed the long-distance shipping of sweet corn and has enabled manufacturers to can sweet corn without adding extra sugar or salt.

The third gene mutation to be discovered is the se or "sugary enhanced" allele, responsible for so-called "Everlasting Heritage" varieties, such as Kandy Korn. Varieties with the se alleles have a longer storage life and contain 12-20% sugar compared to su varieties.

All of the alleles responsible for sweet corn are recessive, so it must be isolated from any field corn varieties that release pollen at the same time; the endosperm develops from genes from both parents, and heterozygous kernels will be tough and starchy. The se and su alleles do not need to be isolated from each other. However supersweet varieties containing the sh2 allele must be grown in isolation from other varieties to avoid cross-pollination and resulting starchiness, either in space (various sources quote minimum quarantine distances from 100 to 400 feet or 30 to 120 m) or in time (i.e., the supersweet corn does not pollinate at the same time as other corn in nearby fields).

Modern breeding methods have also introduced varieties incorporating multiple gene types:

sy (for synergistic) adds the sh2 gene to some kernels (usually 25%) on the same cob as a se base (either homozygous or heterozygous)

augmented sh2 adds the se and su gene to a sh2 parent

Often seed producers of the sy and augmented sh2 types will use brand names or trademarks to distinguish these varieties instead of mentioning the genetics behind them. Generally these brands or trademarks will offer a choice of white, bi-color and yellow varieties which otherwise have very similar characteristics.

[delcecchi]

To get back to meat, how many people do you guys have to feed? Usually it is just my wife and I, and if I made a pork loin of bacon or a turkey it would take us a really long time to eat it.

I like to cook and I like to eat but I can cook a lot more than we can eat.

[chaffmj]

You just need to have us over to dinner.

I get to grill at work and most of the time it is for around 35 people.

I have two webers and a Traeger grill that I use.

[SkunkedAgain]

delcecci - I bought one of those loins this winter when they went on sale. I'm roughly in the same situation as you in terms of mouths to feed. I cut off 6" from each end to have for roasts. I cut the center of the loin into pork chops of various thicknesses....thin for Mrs. SkunkedAgain and thick for me. I froze most of it and pulled it out as needed through the winter.

Those big pork loins are good buys.

[reinhard1]

a whole boneless pork loin can be used in a variety of ways. like Skunked said he portion's it out in what he and his wife likes, freezes the portions and uses as needed. at 1.99 it is realy a bargain. if you like boneless pork ribs you could butterfly it by laying it on it's side and cutting it just past the half way mark all the way from one end to the other. then press it flat and cut it in 1 inch or 2 inch strips. freeze what you eat in portions. you can cut it into roasts, make canadian bacan out of some of it or all of it, cut chops thick or thin from one end to another or some of each. also helps to have a good size freezer for these sales. also make sure you use freezer paper or vacume pacs and label and date each package. good luck.

[SkunkedAgain]

...that's where I need to get better. I only use the freezer ziplocks but need to care for my meats a little better when they sit in my giant International Harvester

[chaffmj]

If you don’t have a vacuum sealer and you want to freeze something cover it in saran wrap before putting it in a freezer bag or wrapping it in freezer paper. The wrap sticks to the meat and keeps the freezer burn off of it.

[DonBo]

Rainbow has whole boneless porkloins for 1.99 lb. more canadian bacon for me and some boneless chops. Cub has whole racks of spareribs for 1.88 lb. also has boneless strip steaks for 6.99 lb. they have a good buy 6 and get 6 corn deal also. good luck.

Any idea if these are still going on, or just last week heading into the holiday weekend?

[reinhard1]

ya, all week through this Saturday. they have a limit of one per day [take a friend]. good luck.

[DonBo]

Thanks, I'm on my way....