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| Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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28-11-2005, 11:54 AM
posted to alt.food.mexican-cooking
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Why pork is so pop'.....
Its pop everywhere there is poverty . BTW Mexicans use "cal" in soaking corn kernels to bring out the B3 , else one could get pelagra . NaOH is sodium hydroxide . It works just as well , but careful in diluting it ! NaOH is the most eadible form of a caustic and least bitter . It is the 2nd ingredient in table salt . When i get too much acid flavor in food i add NaOH . 
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30-11-2005, 11:50 PM
posted to alt.food.mexican-cooking
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Why pork is so pop'.....
NaOH is sodium hydroxide . It works just as well , but careful in diluting it ! NaOH is the most eadible form of a caustic and least bitter . It is the 2nd ingredient in table salt . When i get too much acid flavor in food i add NaOH . hey IDIOT NaOH is another name for LYE, one of the most caustic and dangerous substances known so you are recommending we put Drano into our Mexican food? what a moron!
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