Thanks, Frogleg, that's fairly helpful, it at least makes sense of what i
thought i was reading in Spanish. i've now located two different brands of
"cooking lime" available over the web, now i just have to figure out where i
can walk out in the middle of this nyc wilderness & find it in a store.

Thanks again!

alex

"Frogleg" > wrote in message
...
> On Sun, 28 Mar 2004 04:52:58 GMT, "Alexander Gross"
> > wrote:
>
> >In a few days i will be attempting my first pozole.
>
> >But my main question is, where do i get the lime, specified as three
> >tablespoons full (per pound?) ? ? ?
> >
> >Also, my wife adds, isn't lime a poison?
>
> Check he
>
> http://motherearthnews.com/index.php...rticle&id=2042
>
> and click on the 'recipe' link in the right-hand column where it says
> "Make Masa: 'Nixtamalize' Your Corn" The recipe includes "1/4 cup
> pickling lime (food-grade calcium hydroxide)"