What makes it a saw, then, in your view?

Did you just hurt yourself in your confusion. I just said microwaving is a legitimate way to cook corn. Im not here insisting you do it. And I never claimed it was the best method. I said the result is similar to cooking on a grill in foil bc you and the other goblin were here acting as if it was like eating trash. Then you're making the assertion it's best just to throw it direct on the grill which is 100% going to dry it out and give you a crap result. You need to at minimum cook in the husk of not foil and only after soaking the corn. Then you can toss it on directly at the end for some grill marks. But that will give you corn with charred hairs all over.

You want to go stop sucking on each other and think about what you're doing?

The point is to get the husk off easier by cooking it. Trust me. No need to soak it or shuck it then rewrap it. Just corn + heat = easy to shuck.

Yea there’s no way microwaved corn tastes the same as grilled corn. Especially if you’re grilling with wood or charcoal.

Mesquite grilled corn is one of my favorite things.

You can have serrated saws or knives, or even serrated scissors. Serration does not make it a saw.

> Also what kind of asshole tried to gate keep corn on the cob.

Literally you. You are literally in here telling people they aren't cooking their corn correctly.

I had miracle blades for probably over 10 years - they always were sharp. Then I bought an expensive set of knives (different brands, generic block) - most work great, but the expensive steak knives cut less effectively by far than the miracle blades did. They have a finer serration though.. the miracle blade was not quite the same as other serrated knives I have owned.

It's a funny thing really.. but the miracle blades were actually a really decent investment. : )

Thanks for giving me permission to re-cook my corn. Can’t wait!

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You're literally trying to gate keep. Saying corn on the cob isn't worth having if it isn't made specifically to your tastes.

Enjoy your ban

A serrated knife is a saw; saws perform well even when they're not very sharp; a knife, on the other hand, has to be kept sharp to perform well.

Your corn game is weak and you don't understand wtf gatekeeping means. You're a disappointment to everyone who ever loved you.

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Some confidently incorrect bullshit right here.

Microwaving corn on the cob is perfectly legitimate way to do it. It tastes great. It's not like a mush. I guarantee you haven't tried it. And if you char it on the grill bare you will be cleaning up all the fuzz yourself. Which is the whole point of the post.

Also what kind of asshole tried to gate keep corn on the cob.

You're just an asshole who doesn't know shit clearly

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It may be serrated, but it's different than any other serrated knife I have used, it cuts well after 25 years and I use it almost daily.

My point is that "just heating things up" is only part of what makes cooking with heat. Same way you can't make bread in microwaves because dough isn't just heated up.

To your example, enough french food requires a finer control of heat and it's application than a microwave provides so it's understandable they'd react badly to using it. Even for things that can easily be duplicated the process is usually not the same.

I already admitted to explaining it poorly though. Even though I believe my point would stand, by now it's stay buried even if I reworded it.

I bought both for my mom on her birthday. I ended up using them more than her.

By unique you mean serrated.

Corn in full husk goes on the grill first. Then I grill my burgers or whatever as it continues to steam in the husk. During the phases of having the grill closed, some of the grillsmoke makes it into the corn. I can't say I have had microwaved corn before so no idea if it really makes a big difference, but it should make at least some.

Then you're not cooking the corn fully

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