I intend eating these.
This was met with some incredulity and not a little pity at work. You don't eat that. That's for decoration!
Ugh? That? Aren't they, Those?
I am going to eat them. They are beautiful. And hard. I figure one could treat them like samp?
Watching the final episode of HBO's John Adams last night (remarkable more for the make-up techniques aging Paul Giamatti and Laura Linney, the good, authentic-aiming accents of the cast, and the supporting performances - especially by Stephen Dillane as Jefferson, than for the likability of the central actor, whose performance repelled me, slightly [was it supposed to?]. Make-up did go overboard perhaps with the teeth, in the end... Very distracting), I noticed Abigail Adams slowly shucking an ear of hard corn. Hm. Then today I saw these at the market.
So...boil, then slow-cook with something delicious, like...butter? Some cheese? Like grits? Or can one start off as with risotto, and add moisture gradually?
Um. Ten minutes later and after some research. I don't know. Soaking them in lye water to get rid of the husks? To create hominy, or pozole...and is the lye* really necesssary for the husk removal or is it to free Vitamin B - niacin - without which corn-reliant diets resulted in pellagra, a disease of malnutrition?
I need a small drink.
Update: 11/20/10 - what would I do now with Indian corn? Make pozole, of course!
* use baking soda instead of lye. Trust me.