Home |
Search |
Today's Posts |
|
Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Corn for grinding?
"David Wright" > wrote in message = ... > A google search for "dry posole" will get you a few sources. Or, if > you know someone in New Mexico, maybe that someone could=20 > send some to you. Muy goodo! Regards my last post, namely for polenta, which is from coarse corn flour, I should have=20 said samp or corn groats, which come in white and yellow. =20 Portuguese people like it. --- DickA |
|
|||
|
|||
Corn for grinding?
Go look at your local hispanic market, or maybe even that section of
your supermarket for an item called chico's. It's dried sweet corn, and pretty inexpensive. May break your grinder tho.... dried corn is hard as a rock. maybe harder... Dick Adams wrote: > > "matt s" > wrote in message ... > > > There are many forms of corn out there, anyone know which is best for > > grinding to put in breads (quickbreads or otherwise)? > > Cheapest -- cracked corn for birds*. > > Easy to get -- popcorn, cracked corn for polenta. > > Corn may be a problem for some grinders. > > I am looking for a source of dried whole hominy (which is alkali processed > corn). Or information on how to make my own from popcorn. > > --- > DickA > > __________ > Bird corn possibly has a higher content of rat feces and insect body parts > than other corn, but unless one is going to eat it raw, that should not make > a difference. (Reading FDA specs for the food we eat can be quite a shock.) -- ================ Addy is anti-spam ... Remove the 123 in my addy to rely. Phil(NM) ================ "Character is doing the right thing when nobody is looking." JC Watts "The Earth is 5.4 Billion years old. It is entirely sustainable without interference by environmental organizations, laws or treaties." |
|
|||
|
|||
Corn for grinding?
Forgot.. aren't grits before they're cooked essentialy dried corn?
|
|
|||
|
|||
Corn for grinding?
On Mon, 29 Sep 2003 14:04:32 -0600, "Phil(NM)" >
wrote: >Forgot.. aren't grits before they're cooked essentialy dried corn? Grits are (is?) dried hominy, not plain dried corn. David |
|
|||
|
|||
Corn for grinding?
On Mon, 29 Sep 2003 14:03:35 -0600, "Phil(NM)" >
wrote: >Go look at your local hispanic market, or maybe even that section of >your supermarket for an item called chico's. It's dried sweet corn, and >pretty inexpensive. >May break your grinder tho.... dried corn is hard as a rock. maybe >harder... But, he was asking for dried hominy (=posole), not chicos. Also, in all my travels and living in different states, I haven't ever seen chicos anywhere other than New Mexico. (I'm sorry to say.) David >Dick Adams wrote: >> >> I am looking for a source of dried whole hominy (which is alkali processed >> corn). Or information on how to make my own from popcorn. |
|
|||
|
|||
Corn for grinding?
"Phil(NM)" > wrote in message = ... > Go look at your local hispanic market, or maybe even that section of > your supermarket for an item called chico's. It's dried sweet corn, = and > pretty inexpensive. May break your grinder tho.... dried corn is hard = > as a rock. maybe harder... I am not sure where those are. Some supermarkets in this area have a Portuguese flavor, and Goya foods are stocked by most. But I do not=20 think that Chico is know to them. "Phil(NM)" > wrote in message = ... > Forgot.. aren't grits before they're cooked essentially dried corn? They should be. Grits should be hominy grits. Hominy is whole corn kernels processed with alkali, which softens the hull, and degrades the kernel content. Corn is deficient in a couple of essential amino acids, notably tryptophan and lysine. The alkali processing levels the playing = field by degrading some of the others. So many generations of native Americans grew up without suffering nutritional deficiency on that=20 account. There are two continents of America, so "native Americans" in the=20 sense that I have used it, refers to several ancient civilizations. = (Decades=20 ago, there would be a considerable clamor when a politician referred to=20 the U.S. of A., as America.) The alkali processing does also change the flavor of corn products, in a way that some, including me, regard as desirable. There is hardly a cheaper food than corn, and alkali abounds in our = world. One would expect that hominy and hominy grits would be cheap, in 25 and 50 pound bags. But the only grits I can find locally are by Quaker, and = they are priced as a specialty food, sold in little canisters of one pound, = maybe less. So far, it seems that the Internet does not offer much better. In earlier times, one could buy canned (ready to eat) hominy, under the=20 Van Kamp's label. Fried with sausage and served with eggs, it made a=20 fine breakfast. I wonder if it still exists anywhere. Jimmy Carter likes hominy grits, and he is a good person. --- DickA |
|
|||
|
|||
Corn for grinding?
>
> And how, exactly, does this relate to sourdough? > > - Steve Brandt Are you suggesting that all postings here directly address sourdough and nothing but? Despite what I would suggest is a lack of support for the existence of such a norm (let alone some firm constraint), the relationship is as follows: As evidenced in a number of recent postings, many sourdough bread bakers participating in this group grind their own grains, as do a number of published writers on the subject. Some of these bakers that grind their own grains for sourdough breads also grind grains for their non-sourdough baking, including some that rave at length about the wonders of freshly ground corn for making cornbread. This brief set of links seems to make the question relevant to the knowledge and/or interests of this community of users. |
|
|||
|
|||
Corn for grinding?
matt s wrote:
> > > > > And how, exactly, does this relate to sourdough? > > > > - Steve Brandt > > Are you suggesting that all postings here directly address sourdough > and nothing but? > (and on it goes...) I don't get your testiness - it was a plain question. Did the "exactly" tick you off? You answered it, thank you. I really did not need the payload. Samartha -- remove -nospam from my email address, if there is one |
|
|||
|
|||
Corn for grinding?
David Wright wrote:
> But, he was asking for dried hominy (=posole), not chicos. Also, in > all my travels and living in different states, I haven't ever seen > chicos anywhere other than New Mexico. (I'm sorry to say.) Original post was asking for sources of dried corn, I believe.... |
|
|||
|
|||
Corn for grinding?
>In article >, matt s wrote: >> Greetings, >> >> There are many, many rave reviews of the superior results from using >> freshly ground corn in baking. However, none of the ones I have read >> say anything about what kind of corn to use (and the best sources). >> There are many forms of corn out there, anyone know which is best for >> grinding to put in breads (quickbreads or otherwise)? Thanks...Matt On 29 Sep 2003 14:55:55 GMT, Ignoramus3739 > wrote: >I would be very interested in the answer actually. I am thinking of >adding a little bit of cornmeal to my SD bread, just as an experiment. >My previous experiments with adding anything to the SD bread failed in >the sense that bread made only with water, flour, and salt always >tasted better than bread with additives. > >i Yellow dent corn is what is overwhelmingly available on the market and will suffice for most anything you want to do with cornmeal. If you should happen to come across a source of flint corn it's worth checking out for the difference in taste and texture. The same for flour corns. Neither are easy to come by though unless you find a local source or, perhaps, a mail order source. Dent corn works well. Even here in the South finding whole corn is harder than finding just about any other grain. I've bought popcorn by the fifty pound bag at places like Sam's Club and it'll work OK for many things once it's milled. For dent corn I go to my local alternative/health/whole foods grocery store and have them order for me by the bag if they have it in the bulk bins. ......Alan. Post no bills |
|
|||
|
|||
Corn for grinding?
>
> I don't get your testiness - it was a plain question. Did the "exactly" > tick you off? Exactly...it struck me as a plainly testy question, in response to a simple request for information sharing that struck me as wholly appropriate. I regret the proliferation of unnecessarily heated exchanges on such minutia...but I am an imperfect human being... |
|
|||
|
|||
Corn for grinding?
"Dick Adams" > wrote in message >...
> "matt s" > wrote in message > ... > > > There are many forms of corn out there, anyone know which is best for > > grinding to put in breads (quickbreads or otherwise)? > > Cheapest -- cracked corn for birds*. If you're going to use animal feed you may as well go ahead and get whole corn at the feed store. Easier to clean, less likely to be stale when you get it. > Easy to get -- popcorn, cracked corn for polenta. > > Corn may be a problem for some grinders. A Corona will handle it OK if you've got the arms to turn it. They're easy to come by online. > I am looking for a source of dried whole hominy (which is alkali > processed corn). Others have suggested posole' and it is a form of whole, hulled corn. However, the form of alkali you use to hull the corn impacts the flavor. If it's been hulled using some form of lime (slaked or quicklime) its flavor is going to be different than that which was hulled using lye (sodium hydroxide) or wood lye (potassium hydroxide). The posole' that I'm familiar with was hulled using lime. May not matter to you but I thought I'd give a heads up anyway. > Or information on how to make my own from popcorn. I did not make an exhaustive effort in trying to use popcorn to make hominy or posole' but my experience in using the lime method with popcorn was not good. The hull is so thick that it's difficult to get it all off even with extended boiling. I'd really recommend using dent corn which is available from any feed store or through natural food dealers. If you can lay your hands on a copy of the book "Putting Food By" it has three methods for making hominy using lime, store bought lye, and wood ashes. Many of the older editions of "The Joy of Cooking" have a recipe for making hominy using baking soda. The non-reactive pot is important. ......Alan. |
|
|||
|
|||
Corn for grinding?
On Mon, 29 Sep 2003 20:24:40 GMT, David Wright
> wrote: >On Mon, 29 Sep 2003 14:04:32 -0600, "Phil(NM)" > >wrote: > >>Forgot.. aren't grits before they're cooked essentialy dried corn? > >Grits are (is?) dried hominy, not plain dried corn. > >David There is a bit of historical controversy over exactly what constitutes "hominy" so it is possible to be correct by calling coarsely ground whole corn "hominy" as well as hulled corn. Whole corn that has been hulled is generally called "whole hominy" or "big hominy". When it's milled it's then called "grits." Except in an industrial scale, as in I bought grits at the grocery, or my limited experience at making it myself, I've never seen hulled corn made or milled on the small scale. I've been to many a heritage fair, 'old timey days', 'pioneer days', 'frontier days', and grist mills that sold grits but what they were doing was simply coarsely milling whole corn. That too is proper, but it's not hulled corn grits. It's my understanding that the modern industrial process now uses no alkali treatment at all, but steam under pressure to peel the corn. What this does nutritionally I cannot say. Historically, when corn might constitute the vast majority of a peasant's caloric intake, it was important to hull corn for nutritional reasons. The niacin in unhulled corn is bound up in such a way as to make it unavailable to us but if you hull the corn with some form of alkali the bound niacin is freed for our use. Whether they knew what was happening with it or not many native cultures here in the New World treated their corn with some form of alkali. It also improved the protein ratio of the grain, mostly by degrading those amino acids in greater supply, but when corn nears the totality of your diet it's enough to keep you from going into deficiency. Nowadays, all of this hulling business has to do with personal taste or ease of preparation since no one (in the U.S., anyway) is dependent on corn for nearly all of their caloric intake. This wasn't always the case though. In the 1920's thousands of poor share croppers across the Southern U.S. developed the niacin deficiency disease known as pellagra and many died of it. One of my grandmothers had pellagra, as a matter of fact, because cornbread was very nearly all they ate. The Great Depression blighted American agriculture long before it struck the rest of the country. Pellagra is a serious problem in certain other parts of the globe that have taken to raising corn as their major grain crop without having adopted many of the traditional corn preparation practices that originated here in the New World along with it. If they were able to eat a wider variety of foods, or knew how to alkali process the corn they're nearly solely dependant on the pellagra would cease. ......Alan. Post no bills |
|
|||
|
|||
Corn for grinding?
|
|
|||
|
|||
Corn for grinding?
"Steve B" > wrote in message = news:QxXdb.631266$Ho3.121189@sccrnsc03... > And how, exactly, does this relate to sourdough? You should know this: Everyone is everyone else's cousin, and everything relates to everything else, at some level of separation. Consider this: Ground corn, duly soaked, is good, added to dough, to coarsen the texture of the product bread, including sourdough bread. (But, on=20 account of the Pumpernickel Police, it would not be advisable to refer to it as schrot.) Also: The graphic at http://samartha.net/SD/SourdoughDefinition.html#GC roughly describes petroleum production as a time function. =20 Domestically, we are over the hump, but globally, we are probably transitioning or flat, including Iraq. Actually, the stationary phase for petroleum production would not be long, as population growth and consumption impinge it quite sharply. Which is to say, when it's over, it's pretty nearly over (peak in 2020 by conservative estimates). Human population vs. time is also described by the general shape of=20 the curve. My guess is that the best hope for the human race is a long stationary phase, which would mean that talk of economic growth, as an objective, may be getting obsolete. Of course, if we could inoculate some other fertile planet with = ourselves, then the whole process could start again, in lag phase if we wait much longer (Eden revisited). "ab" > wrote in message=20 ... > I think we all agree that you should indeed give up on the insults. I feel there should be some negative encouragement for stupid posts. > You also might remember that you are much "TOO" old, not much=20 > "to" old. "To" is a preposition designating a destination not an = amount. You are most astute! But did you notice the bad link I gave at http://groups.google.com/groups?selm=3Dn9Cdb.156257$0v4.11696310@bgtnsc04= -news.ops.worldnet.att.net And much TOO long TOO. : | --- DickA |
|
|||
|
|||
Corn for grinding?
To follow up on my searching:
Bob's Red Mill sells what they call U.S. #1 Whole Yellow Corn for grinding Anson Mills sells milled "Certified Organic, Field Dried, 100% Viable Seed Corns: (FVO) North Carolina Sweet Yellow and (OCIA) Kentucky Mountain Sweet White Mill Corn.", (they also define grits and hominy on their webpage http://www.ansonmills.com/ A number of other sites sell "whole kernal corn." As is often the case though, there is no explanation of just what it is they are selling and how it might different from other forms of dried corn (at least Anson Mills says what they are giving you). |
|
|||
|
|||
Corn for grinding?
On Tue, 30 Sep 2003 09:58:26 -0400, Kenneth
> wrote: >On 30 Sep 2003 06:04:23 -0700, (A.T. Hagan) >wrote: > >>A Corona will handle it OK if you've got the arms to turn it. They're >>easy to come by online. > >I could certainly use stronger arms... What's the link? <BG> That would be the weakest link, wouldn't it? ;-) ......Alan. Post no bills |
|
|||
|
|||
Corn for grinding?
I'm from Rutherford County of NC and we only use White open-pollinated
corn for grinding. Tennessee Red Cob (also known as Tennessee pencil-cob is a favorite as is the old-timey Limber-Cob and the Hickory King varieties. All these are very difficult to locate and for that reason we have been growing our own for many years. Southern Seed Exchange sells some white open-pollinated seed corn. Incidentally, we grind our corn with an old grist mill and we sift it to separate the meal from the bran and grits. We use the coarsely ground remains of the sifting process for grits. For what it's worth. sdh. |
|
|||
|
|||
Corn for grinding?
On Wed, 01 Oct 2003 08:52:22 -0400, Steve Hopper
> wrote: >I'm from Rutherford County of NC and we only use White open-pollinated >corn for grinding. Tennessee Red Cob (also known as Tennessee >pencil-cob is a favorite as is the old-timey Limber-Cob and the >Hickory King varieties. All these are very difficult to locate and >for that reason we have been growing our own for many years. Southern >Seed Exchange sells some white open-pollinated seed corn. I'm in a weird space when it comes to corn. My grits had better be white, but if I'm making corn bread the meal had better be yellow. I've grown Truckers Favorite yellow and it did well for me. I've been looking for a source of yellow Hickory King for a while now to give it a try. It does exist, but it's been hard to come by. Unless you grow it yourself or you buy it from a local farmer growing one of the varieties the OP stuff is pretty well unavailable on the commercial market. You'd have to be mighty discerning to tell a difference between any of them and the regular hybrid yellow dent corn from the feed store or natural food store once it's made into cornbread though. >Incidentally, we grind our corn with an old grist mill and we sift it >to separate the meal from the bran and grits. We use the coarsely >ground remains of the sifting process for grits. For what it's worth. >sdh. Pretty much the norm outside of the big commercial producers as far as I can tell. The grits take longer to cook but they're still mighty good when they're ready! ......Alan. Post no bills |
|
|||
|
|||
Corn for grinding?
good to know...so what is the process for preparing the corn you grow
and harvest yourself (that is, drying the stuff and removing it from the cob)? Are there varieties of corn commonly grown that aren't good for grinding and baking with? thanks again...Matt |
|
|||
|
|||
Corn for grinding?
It's a matter of taste I suppose. We usually use yellow corn for
animal feed but there are some who will only eat cornbread if it's yellow. As far as grinding there isn't a lot of difference, we let dry in the field, pull and shuck it by hand. We then feed it into mechanical shellers to remove it from the cob. Some will argue a stone wheel ran at a slow pace is the best and others swear by steel-mill's. We use a stone-wheeled grist mill because it's what we have. I have no knowledge of any corn unsuitable for grinding, but sweet corn (I've heard - never tried) sometimes doesn't get hard enough to grind. For cornbread, yellow field corn seems gummy so me. But I was raised on white meal. The only time we ever grind yellow for cornbread is when we run out of white. Again though, just personal preference. matt s wrote: > good to know...so what is the process for preparing the corn you grow > and harvest yourself (that is, drying the stuff and removing it from > the cob)? > > Are there varieties of corn commonly grown that aren't good for > grinding and baking with? > > thanks again...Matt |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Almond grinding? | General Cooking | |||
pu-erh , grinding ??? | Tea | |||
Grinding your own beef | General Cooking | |||
Update on grinding wheat (and corn) | Sourdough |