It tastes like a corny mushroom. Do not try them from a jar. Those taste more like a slimy snot rag.
It’s an obligate parasite that enters the corn plant via tiny wounds when it’s the plant is small. The most common source of wounding is insect damage or wind. Sandy soil + wind creates the highest incidence. Once you find some hotspots it’s easy to find.
Since corn is a critical crop in many regions its one of the most studied species on the planet. Even a post about shitty corn is interesting.
Nobody spreads corn seed. It needs to be planted at least 1.5" deep.
It needs to be DRILLED in 2-3".
I would sent you pictures of it but I don’t save smut to my phone.
Me and my 10,000 pictures of corn disagree. You need to see them all!!!
It doesn’t just grow on the ears either. It often grows on the stalk or tassel.
Wait a bit until that little fella matures and then produces spores. It will be about 4x the size in those pictures. Bumping into them covers you in dark black spores that sticks around on your clothing.
Damnit I forgot to mention that the trichoderma rot causes the kernals to suffer from premature-germination. The stress causes them to pop off too soon.
Not bad for a cell phone picture. Eventually I’m going to get myself a decent camera.
Huitlacoche is quite tasty. I’ve had it several times in Mexico.
It’s also a myth. Corn doesn’t have the biochemical pathway. It does however produce exudates from the roots that promote nitrogen fixing bacterial in some environments.
In most environments applying these bacteria does jack shit.
Worst book…
Bartleby, the Scrivener.
Written by Herman Melville, famously known as the author of “Moby Dick”.
Which is of course second worst book.
I tried listening to this one on an audiobook. 2 hours into it and I never detected a plot.
He was truly a terrible character. I got fed up with the asshat and never finished it.
Copper bottom- copper does have a much higher heat transferance rate than stainless. Around 20x for pure copper. However this is reduced by alloys and the combination of steel layers. The advantage of copper bottom is on a shitty stovetop, the faster heat distribution compensates for a poor heating source. In a commercial kitchen with good heating source, copper bottoms lower durability loses out. The lining is prone to bubbling, separating, and warping under rapid heat changes.
Personally I use my cast iron skillets completely against the “rules”. I made spaghetti sauces in them for dinner last night. I usually end up stripping the seasoning every few months but I don’t care. It takes 20 minutes to do 2 layers of a stovetop seasoning. I have used the same set for over 30 years now.
When my youngest son was born we were barely making it and looked into getting benefits.
We were told we were disqualified for around $500 a month of various benefits (housing, food, etc) because I made $50/month too much.
I disabled that shit and removed the stupid icon as soon as they let me.
You know what I could type long emails on without any issues on?
https://en.wikipedia.org/wiki/BlackBerry_Bold
Screen based keyboards have never been as easy or fast for me as the physical ones.
Keep paying them but use it less = more profit.
Trichoderma is the genus, there is currently 89 different species classified.
That being said, they did use the species that became a primary pathogen as an antifungal for many years. As soon as the species was identified as a primary pathogen the suppliers changed to another related species. They also claimed to have mislabeled the species on what they sold before (bullshit of course).