The husks keep the moisture and flavor in (unlike boiling); they keep it warm until you're ready to eat it; and the silks all come off easily, mostly in one bunch. What more could you want?

Gary Schuldt

Boiling Eat Flavor Husks Moisture Ready Unlike Warm

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He would fain have filled his belly with the husks that the swine did eat.

When you go to harvest some, lift the straw, remove the (dirt-free) spuds you need, and replace the straw to let the others continue to grow and form. Nifty, huh?

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Where we run into problems is when we warm up in February. Wheat will be looking for moisture and may not find it.

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[Building a dessert on an unlikely flavor can also be risky business.] If it's warm and chocolate it's nirvana for most people, ... But I can't give away prune desserts.

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Sushi is not really about flavor as much as texture. Everything is usually made bite-size so you can eat it in one bite, which is more proper.

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