On Mon, 29 Mar 2004 05:41:13 GMT, "Alexander Gross"
> wrote:

>"Frogleg" > wrote

>> 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?) ? ? ?
>>
>> 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)"

>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.

Any store that has pickling/canning supplies and ingredients should
have it.