[0 - 1] - Hello, everyone.
[1 - 3] I'm back with a fan response video,
[3 - 5] but this one's going to be a little bit different.
[5 - 7] I'm actually coming to you live from the test kitchen.
[7 - 12] And this is all about corn on the cob, #COTC.
[12 - 14] And I had no idea people were so passionate
[14 - 15] about the eating styles.
[15 - 17] So first let's get to the results.
[17 - 19] I covered three styles in my video,
[19 - 20] and they were the typewriter,
[20 - 22] the log runner, and the anarchist.
[22 - 25] And so the results are really, really clear.
[25 - 27] Most of you are typewriters, that's the top one.
[27 - 30] Log runner comes underneath that, and anarchist,
[30 - 33] which it seems like it upsets a lot of people,
[33 - 34] actually comes in third.
[34 - 36] And I think probably a pretty distant third.
[36 - 38] But the bigger thing is that you actually
[38 - 40] came up with even more styles
[40 - 41] and ones I had never even heard of before.
[41 - 43] So that's what I want to cover here.
[43 - 45] So we have three new ones and they are
[45 - 48] the hybrid, the chainsaw, and the surgeon.
[48 - 50] So let's take a look at what those look like.
[50 - 52] First up, we've got the hybrid.
[52 - 54] And so I want to show you right here,
[54 - 58] the hybrid involves both log running and typewriting.
[58 - 60] So you can see that you log roll around this part,
[60 - 63] which gives you easy access to then typewriter across.
[63 - 66] So I'd say that this is a pretty predominant style.
[66 - 67] I saw a lot of people saying that they did this
[67 - 71] and even identifying as a hybrider. So that's a cool method.
[71 - 73] That's the first one I'm going to show you.
[73 - 77] Next up, we've got the chainsaw. And so the chainsaw,
[77 - 79] it's a little bit of a cutting technique,
[79 - 80] but I still think it fits in this category,
[80 - 83] and it is cutting your corn ahead of time
[83 - 84] into these nice little sections,
[84 - 86] which you see in a lot of recipes
[86 - 87] from across different cuisines.
[87 - 91] But the cool thing about it is when you go to eat it,
[91 - 92] it doesn't matter if you're a log runner or a typewriter,
[92 - 96] you get the same results. One bite clears an entire row.
[96 - 99] There's something very satisfying about the chainsaw.
[99 - 102] And then finally we have the surgeon.
[102 - 103] I had never heard about this method,
[103 - 104] but it's really popular.
[104 - 106] And it seems like it can be applied
[106 - 108] to either log running or typewriting.
[108 - 110] So it's basically using your
[110 - 113] either top teeth or bottom teeth to pry the kernels out,
[113 - 115] instead of just cutting through them
[115 - 116] the way you do in most styles.
[116 - 120] And the result that you get is that.
[120 - 122] It is super, super clean,
[122 - 124] and you get the most corn out of it.
[124 - 126] So I find it really time-consuming,
[126 - 127] and I'm not that good at it yet,
[127 - 129] but I'm excited to play with that.
[129 - 132] So let's go over our six styles, and I would love to hear
[132 - 135] what your preference is from those six styles.
[135 - 139] Okay, so our six official, highly controversial styles
[139 - 141] of eating corn on the cob, #COTC,
[141 - 145] are in fact, the typewriter, the log runner,
[145 - 149] the anarchist, the hybrid, the chainsaw, and the surgeon.
[149 - 152] So those are the six official, highly controversial styles
[152 - 155] of eating corn on the cob, #COTC.
[155 - 157] So definitely let me know if you agree or disagree
[157 - 158] with these six different styles.
[158 - 161] If you have something to add to it, I want to hear that.
[161 - 162] Let me know in the comments below,
[162 - 165] and let's keep the C-O-T-C-eating train on the tracks.
[165 - 167] Thanks guys. See you next time.