Comments on: Mucho Gusto Black Beans and Corn http://www.localgrain.org/fieldsandfire/2010/02/22/mucho-gusto-black-beans-and-corn/ Sat, 04 Feb 2012 21:22:13 -0800 http://wordpress.org/?v=2.8 hourly 1 By: Elspeth http://www.localgrain.org/fieldsandfire/2010/02/22/mucho-gusto-black-beans-and-corn/comment-page-1/#comment-3551 Elspeth Thu, 01 Apr 2010 12:30:14 +0000 http://www.localgrain.org/fieldsandfire/?p=1304#comment-3551 Thanks for this reply, Adrie. Please keep us posted when you learn! I would love to find out how to use the lye... Thanks for this reply, Adrie. Please keep us posted when you learn! I would love to find out how to use the lye…

]]> By: adrie http://www.localgrain.org/fieldsandfire/2010/02/22/mucho-gusto-black-beans-and-corn/comment-page-1/#comment-3151 adrie Wed, 17 Mar 2010 01:08:16 +0000 http://www.localgrain.org/fieldsandfire/?p=1304#comment-3151 Elspeth - Great question. The dent corn is not hominy, which has been soaked with an alkaline (such as lye), to sort of pre-digest that outer layer. You can do this at home, although I haven't found good instructions yet. We've just been soaking, cooking, and eating it, and enjoying the texture. We know someone who makes hominy who will be doing a demo for us in the near future at a PVHG event I think - I'm excited to learn! So glad you're enjoying the grains so much. Elspeth – Great question. The dent corn is not hominy, which has been soaked with an alkaline (such as lye), to sort of pre-digest that outer layer. You can do this at home, although I haven’t found good instructions yet. We’ve just been soaking, cooking, and eating it, and enjoying the texture. We know someone who makes hominy who will be doing a demo for us in the near future at a PVHG event I think – I’m excited to learn! So glad you’re enjoying the grains so much.

]]> By: Elspeth http://www.localgrain.org/fieldsandfire/2010/02/22/mucho-gusto-black-beans-and-corn/comment-page-1/#comment-3103 Elspeth Sun, 14 Mar 2010 01:11:25 +0000 http://www.localgrain.org/fieldsandfire/?p=1304#comment-3103 hi adrie, i have a question about cooking the dent corn. i have the lorna sass book and followed her cooking instructions for hominy: soak 1 and 1/2 cups dent corn overnight in 10 cups water, then the next morning bring to a boil and simmer for 1-3 hours and then let them sit in the water they cooked in for another four hours. the corn still seems very chewy and i'm not sure about the exterior—i want to call it an endosperm but not sure if that's the right word. did you have trouble with that staying tough? did i do something wrong in the cooking? she talked about needing an alkali in the chapter but then made no mention of it in the recipe. i get the feeling i'm missing something here... any help would be much appreciated! all the best, elspeth p.s. we have had great success with whole rye and spelt...both of which are instant hits in our house—rye for lunch/dinner dishes and spelt for an excellent breakfast cereal with cranberries and maple syrup and yogurt. yum! hi adrie,

i have a question about cooking the dent corn. i have the lorna sass book and followed her cooking instructions for hominy: soak 1 and 1/2 cups dent corn overnight in 10 cups water, then the next morning bring to a boil and simmer for 1-3 hours and then let them sit in the water they cooked in for another four hours. the corn still seems very chewy and i’m not sure about the exterior—i want to call it an endosperm but not sure if that’s the right word. did you have trouble with that staying tough? did i do something wrong in the cooking? she talked about needing an alkali in the chapter but then made no mention of it in the recipe. i get the feeling i’m missing something here…

any help would be much appreciated!

all the best,
elspeth

p.s. we have had great success with whole rye and spelt…both of which are instant hits in our house—rye for lunch/dinner dishes and spelt for an excellent breakfast cereal with cranberries and maple syrup and yogurt. yum!

]]> By: Fields and Fire » Tamale Pie, and a Giveaway! http://www.localgrain.org/fieldsandfire/2010/02/22/mucho-gusto-black-beans-and-corn/comment-page-1/#comment-2782 Fields and Fire » Tamale Pie, and a Giveaway! Wed, 24 Feb 2010 12:16:23 +0000 http://www.localgrain.org/fieldsandfire/?p=1304#comment-2782 [...] that you have your delicious leftovers from yesterday’s Mucho Gusto Black Beans and Corn, you can make this simple, hearty Tamale Pie.  This idea is from Whole Grains Every Day, Every Way [...] [...] that you have your delicious leftovers from yesterday’s Mucho Gusto Black Beans and Corn, you can make this simple, hearty Tamale Pie.  This idea is from Whole Grains Every Day, Every Way [...]

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