Rave: Tony’s Roasted Corn

[Keith]

Mmmmmmmmmmmmmmmmmmmmmmmmmmm!

Get it with everything, get it spicy, eat it in the sun with a cold beer (we ran across the street to the gas station for a cold one).

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

[Anonymous]

It really does taste good, but the person who prepared one of ours, used the porta potty, immediately smoked a cigarette, then came over and bare handedly held the corn cob while slathering butter on. When the butter got on his fingers, he would wipe them off on his dirty apron and continue. Needless to say, we didn’t eat that one.

Another employee wore gloves, but the same pair stayed on while preparing food, taking money and making change, and going across the street to buy more butter.

Third employee was the charm (Jr.?), and we really enjoyed that one.

Unless they install an outside sink with soap, I’m thinking I probably won’t go back. I know we can be overly paranoid about germs, but it was just too much watching the sequence. I prefer my germs hidden.

[JoB]

JT…

i had similar qualms.. but sometimes you just have to do something dangerous.

i like to go when the young latino woman is there. she is a treat to talk with.

she gave me her family remedy for coughs. i don’t know if it helped or not, but i sure enjoyed it.

[changingtimes]

im with you JT in this day and age its better to be save then sorry :) i did try the corn and loved it! I know a walk on the wild side :)

[MargL]

I dunno – when I tried the corn it was a little on the mushy-bland side rather than the crisp-sweet taste I prefer. I tried just salt and butter tho’ so maybe it’s better as a spice-rub delivery mechanism. Didn’t even think about the sanitation issues… I think I’ll stick to roasting my own on the Weber grill out back and you guys can walk on the wild side :-D

[Kayleigh]

OMG, so much for ever visiting Tony’s.

[MargL]

Don’t get me wrong – I love shopping there for fresh produce and will continue to do so. No matter where we buy it – Tony’s, Farmer’s Market, grocery store – we’ll just wash it really well before eating. Except for maybe tomatoes… I’m probably not going to buy them for awhile – anywhere.

I tried the roasted corn – it was OK by me, I’ll roast my own.

[inactive]

They are new at the food service angle. Cut ’em some slack you guys – Tony will figure it out. Probably, never see it happen again after somebody tells them about this thread. And, it’s likely somebody will, I think.

As far as the taste of the corn, the “goodness” of the corn itself has been variable for me, according to the type of corn, I think. And, they have been more than willing to pull a fresh lime out of the bin for me and squeeze a quarter’s worth of juice on the cob. Then, a tiny bit of sweet butter, salt and pepper and finally and importantly, dust it with red chili pepper.

Ambrosia, if you’ve hit a day when the corn type and quality are in alignment.

[JoB]

i eat the corn when tony tells me to. i also bring home fresh corn to cook “that day” … as he tells me to:)

yup.. i have fallen for the local grocer ;-)

tony.. if you are listening.. even through someone else’s ears.. can you track down the woman with the killer tamales? I bet i am not the only one contemplating a trip over the bridge to track her down:)

[inactive]

JoB –

You sly ole’ fox. ;)

[Trick]

I haven’t been back to Tony’s for awhile, mainly because I’m waiting for the fresh corn to come in.

Other Roasted corn vendors I’ve had don’t seem to have that plump corn that squirts all over when you dive in. (smiling)

WestSeattledood, your description makes me want to skip breakfast and head down there, YUM!

I think I’m going to open a floss stand next to the Roasted corn.

[JoB]

westseattledood..

i am i am ;->

now.. does anyone remember where those tamales are? i bet i am too late already:(

[Kayleigh]

You guys are nutz. Ain’t no food worth probable poopapalooza.

[inactive]

JoB

Handmade, fresh Tamales out of the cooler, you ask?

Outside Muy Macho restaurant’s north side parking lot, which is on 14 Ave So. in South Park.

Enjoy!

Trick –

Not TOO high concept, I don’t think. Ah. American ingenuity. It’s a beautiful thing.

[Trick]

Not trying to jack the thread, but Job, have you tried the tamales from the Butcher in White Center, on 15th across from Bartells?

Amazingly good and fresh!

[JoB]

no trick i haven’t.

i nearly went in there yesterday.. but it was too hot to be stopping too many places with dogs in the car… and with these two.. a butcher shop would have to be the last stop… they would chew through steel to get to fresh meat.

i will try them.

i am also going to the salvadorian bakery.. i am intrigued by their take on tamales and i never can resist good flan.

s for threadjacking.. i appreciate organic conversations… or had you not noticed:)

[charlabob]

Well, the plan for the weekend is to go to Rosso’s and buy some fill-in plants. I think it’s going to evolve into a food pilgrimage — a roving band of foodies, going from spot to spot.

BTW writing about the renewal of WC? I think, with all the stuff going on now, there’s a great photo-essay coffee table book possibility. It would be a shame to lose all this organic history.

And NOPE, I’m not writing — I’m an editor and agent and instigator. Let’s you and hir fight…or write a book…Haven’t you noticed :-)

[Jiggers]

Get all kind of bartenders and waiters/ess’ that smoke heavily outside and come back in and serve you your food or drinks without washing their hands. Do I need to name the establishments that have the most chain smoking workers in WS? I can. All you have to do is look outside the front door or back alleys to their business and watch. The food tastes better when they serve it with smokey hands smelly of marlboro lights and the drinks are stronger they they touch the tip of your staw with their smokey stinky black finger tips. Anytime you go out and have a drink or eat, you’re suceptible to all those goodie’s called germs.

[JoB]

jiggers..

i know you are right.. but it’s spoiling my appetite.. and i had such a nice afternoon of serial grazing planned :(

[FullTilt]

Take the food handlers class offered by King County. It will put the fear of god into you about germs. My fav quote from the woman running the class was “If you do not wash your hands properly, toilet paper failures will end up in other peoples mouths.”

I now wash my hands about 25 times a day. No joke. No food that is going to be eaten with out being washed should be handled with bare hands. That goes for the lime in my gin and tonic as well as the straw.

[JoB]

FullTilt…

i have taken the food handlers class…

thankfully that appetizing line wasn’t included…

but yes.. washing hands often is essential…

glad to hear you do.

[RainyDay1235]

Mom’s Corn Recipe: Boil corn cobs in a pot of 1/2 milk + 1/2 water + 1/4 cup of sugar for 10 minutes = awesome! And no germs left when those suckers are done! :)

[JoB]

rainyday1235

i had heard of adding sugar.. but wouldn’t have thought to add milk.

these day i just steam them in the microwave…

[JanS]

I’ve always added a touch of sugar. If the corn is not quite sweet enough, it enhances the flavor. If it’s good corn, all the better :) Milk…I’ll give it a try. I wonder if it’s the same concept as soaking liver in milk before you make liver and onions (I know, I know, don’t hit me – lol). The milk takes out the strong flavors, and makes it muy tender…

[Franci]

I recall my mom telling me to soak scallops in milk before cooking them. There must be some enzymes in the milk that tenderize / flavor the food??

[Author]

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