Digest

All those people at markets who tear back cornhusks to expose the kernels (then toss the ears back for no apparent reason, leaving the corn to deteriorate) are practicing shockingly poor corn-buying etiquette, say hounds, who insist that it’s perfectly easy to find good ears without de-husking.

The selfish should note that this preserves the freshness of ears you yourself choose as well as those you’d otherwise have ruined for others!

ciaolette explains what to look for: The husks should be fresh and green, with no yellowing or dryness, and should sit close to the ear. The silk should be mostly green, with very little darkness. The cut stalk should be very fresh, not dried out. The ear should have good weight for its size.

Your editor, Caitlin McGrath, evaluates the kernels by running a finger up the outside of the cob to feel if they’re plump and uniform. Karl S points out that if you’re buying organic corn, there’s always a chance you’ll find a worm or some mold–it’s rare, but his smart solution is to always buy an extra ear, just in case.

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Farmstand etiquette

This recipe for Cajun-style seasoning (courtesy of Fleur), can be used in many ways: as a rub, in flour for dredging, in salad dressing, mixed with olive oil as a marinade for grilled meat, fish, chicken, and vegetables.

2 1/2 T sweet paprika
2 T kosher salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients, mix well. Store in an airtight container. Makes about 2/3 cup. Keeps a long time, until you use it all up.

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Cajun seasoning???

Who knew? Bounce dryer sheets are a miracle cure for pots with bottoms burnt out and blackened when they’re forgotten on the stove and nothing else will do the trick.

Hot water and a couple of fabric softener sheets left to soak for a few days loosen up all that burnt-on gunk like a charm, swears Cynthia, who says the method even saved a pot from an impossibly crusted layer of would-be peach preserves turned to carbon.

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The Bounce Miracle Cure saved my stockpot!

George’s may look like nothing special, but it makes the best pizza in Washington Heights, with decent cheese and chunky, piquant tomato sauce on a nice crisp crust. “A lot better than you’d expect for the area,” says surly. “If it were in Midtown or downtown, I have no doubt that it would be very popular.”

Delivery pies might show up undercooked, warns Spoony Bard, but a few minutes in your oven will bring the crust to proper crispness.

In Inwood, Grandpa’s Brick Oven Pizza offers a pretty good plain slice and bargain-priced 12-inch personal pizza (just $7 with one topping). But georgie warns us away from vegetable toppings, which are undercooked.

George’s Pizza [Washington Heights]
726 W. 181st St., betw. Broadway and Fort Washington Ave., Manhattan
212-568-6891
Locator

Grandpa’s Brick Oven Pizza [Inwood]
4973 Broadway, at Isham St., Manhattan
212-304-1185
http://www.grandpasbrickovenpizza.com
Locator

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Any good pizza in/near Washington Heights?

Among the homey comfort foods at Just Like Mother’s are satisfying Polish-style blintzes filled with meat or spinach (served with tomato or mushroom gravy) or cheese and fruit, reports mistahone.

Kasia’s and other old-school Polish restaurants in Williamsburg and Greenpoint also make very good blintzes, notes Brian S.

And Teresa’s, in Brooklyn Heights and the East Village, does delicious cheese blintzes with cherries, blueberries, or plum butter, reports Fleur.

Just Like Mother’s [Forest Hills]
110-60 Queens Blvd., between Ascan Ave. and 73rd Rd., Forest Hills, Queens
718-544-3294
Locator

Kasia’s Restaurant [Williamsburg]
146 Bedford Ave., between N. 9th and 8th Sts, Brooklyn
718-387-8780
Locator

Teresa’s [Brooklyn Heights]
80 Montague St., between Hicks St. and Montague Terr., Brooklyn
718-797-3996
Locator

Teresa’s [East Village]
103 1st Ave., between 6th and 7th Aves, Manhattan
212-228-0604
Locator

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good places for blintzes in Brooklyn/Queens/Bronx

For down-home Mexican chow in OC, Super Antojitos is right on target. Really good meats–pastor, carnitas, carne asada, and barbacoa–plus posole and menudo on weekends.

Beans are creamy and lardy, and dishes like camarones rancheros and pasilla chiles rellenos are outstanding.

El Farolito is another top choice, a no-frills family-run place with an emphasis on Mexican classics.

Other good options nearby: Q Tortas and El Taco Sabroso Grill (for the tasty beef stew).

El Gallo Giro is another local chain with good food, especially carnitas and al pastor. Tortillas are made in-house, and the aguas frescas bar offers horchata, tamarindo, platano, sandia (watermelon) and more.

In San Juan Capistrano, check out Ricardo’s.

Super Antojitos [South OC]
1702 N. Bristol St. #D, Santa Ana
714-835-3619
Locator