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Hey Bob, does this count as corn?

post #1 of 16
Thread Starter 
Bob told me I didn't know what corn was. Well I had an idea that we might find some today. If not I had a feeling the skiing would be pretty fun regardless.

Beautiful Day:



Dug heading up


Dug examining the massive post season film shoot kicker



Yes it is huge



Too Gnar for me



And now it was time to enjoy the fruits of our labors. We only took pics on 1.5 laps but we skied a bit more.

Dug














Lift Pole Slalom







Me




























Don't I look cool?





post #2 of 16
Noice, way to get after it! It makes me feel all warm and fuzzy inside to see that I'm not the only one on this site who isn't abandoning the snow just because the sun is becoming annoyingly present.
post #3 of 16
Great! But the question remains: was it corn?

Michael
post #4 of 16
Quote:
Originally Posted by WILDCAT View Post
Great! But the question remains: was it corn?

Michael
Also, did it taste like corn?

Nice Spring Stoke
post #5 of 16
Id say that looks corn but cant tell with out personal evalulation.

Nice TR Phil.
post #6 of 16
Sure you posted enough pictures?
post #7 of 16
Beautiful day and very nice conditions. Nice report.

But since you asked, Grasshopper...

Yes, it counts as corn. Well done for getting out there.

However, like most things in life, "corn" is a spectrum and the devil is in the definitions. I would call your conditions corn but I wouldn't call it 'perfect" corn. As I said in my earlier post, my definition of perfect corn almost always rules out any conditions inside the boundaries of a ski resort.

The reason is that the constant skier traffic in-resort changes the structure and the texture of the snowpack. It leaves small bumps and texture changes in the snow surface that you don't find when you're skiing a huge, open face or bowl that hasn't seen skier traffic all season. You can see that best illustrated in your photos # 3 and 13. The snow surface you're skiing on is affected - to greater or lesser degree - by the tracks left by previous skiers, boarders, groomers, etc. It's a subtle difference but I think it's significant.

Also, check out the depth of the tracks you're skier is leaving in the 2nd and 3rd to the last photos. The depth of those tracks indicates to me that either the snow wasn't quite "THERE" in texture, meaning it was new snow that had started to set up into corn but hadn't yet developed that strong re-freeze bond on top. That, or your timing was just about a half hour late in your skiing time and you were already sinking in past the top layer.

In *my* definition of perfect corn, you only skim the very top, soft, incredibly smooth layer. There's no sinking in. That's what makes perfect corn so delightful.

Maybe it would help to contrast the tracks in your photos with the ones this skier is leaving and maybe you can see what I'm talking about:



Now I know it's nit-picky, but this discussion is very much like arguing the differences between VERY fine wines. Spectacularly good red wines are made in France. Equally great red wines are made in California. Whether one wine is somehow "better" than the other depends not only on personal taste but also on what the taster has previously personally experienced.

What you skied was beautiful and undoubtedly great fun. In the original argument, however, I said that I prefer "perfect" corn to powder skiing for a variety of reasons. I got a fair amount of grief for saying that, but on reflection (and some more perfect corn skiing yesterday I stand by that statement. I've experienced plenty of what practically anybody would consider perfect powder skiing. I've also experienced enough perfect corn skiing to feel comfortable in my opinions. Comparing the very best powder skiing I've ever had to the very best corn skiing I've ever had, I'll take corn.

And with that, I think we both need to get out there and ski some more.
post #8 of 16
Great analysis Bob!
As a self proclaimed corn afficienado, I concur that perfect corn is as delightful as powder.

JF
post #9 of 16
Quote:
Originally Posted by Bob Peters View Post
Comparing the very best powder skiing I've ever had to the very best corn skiing I've ever had, I'll take corn.
Bob, you are eloquent in your expression of corn skiing. However, powder comes first for me as corn conjures:

A season near melt

The Cornhuskers [Bill Callahan era]
post #10 of 16
Looks like fun. Here is my perfect corn shot:


I do think that perfect corn is much rarer than perfect powder.
post #11 of 16
I notice that turns made in perfect corn spray snow out to the side, see above.

Is that a watery layer being displaced?

Michael
post #12 of 16
Triple Z

That looks spectacular. Wildcat - I would guess so; see Bush's #4 post in this thread http://forums.epicski.com/showthread.php?t=70102

Mike
post #13 of 16
Quote:
Originally Posted by WILDCAT View Post
I notice that turns made in perfect corn spray snow out to the side, see above.

Is that a watery layer being displaced?

Michael
Those are kernels being displaced, and when it's perfect they sing a little as they roll away from you. It's really hard to explain perfect corn, the feeling is so unique that you know it when you have it.

As to the rarity, I've been skiing backcountry a lot this spring and have yet to have that perfect corn day.
post #14 of 16


I thought this was like 9/10 corn, only had one day better than this.
post #15 of 16
This has nothing to do with corn, but instead with the history of the spot the pictures were taken.

Looking at Phil's pictures of the big kicker I suddenly realized that it is in the exact same spot as "Windy Knoll" which was a big slag heap that people used as a giant kicker back before they knocked it down and leveled the area, for safety's sake, sometime in the late '70s or '80s. They had to rebuild it to get the shots. I think Windy was bigger, though.
post #16 of 16
Personally, i feel that Chateau Musar from Lebanon trumps either French or California red wines...
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