hominy

[soyyo]

Has anyone seen hominy for sale in the capital area? If so, where? Thanks!

[EP]

What is hominy?

[Rosamunda]

My dico says this....

hominy s (erik Am)
maissiryynit;
maissipuuro ¶

I guess corn porridge ???

[soyyo]

http://en.wikipedia.org/wiki/Hominy

Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali of some kind.

The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process.

I was wanting to make a vegetarian Mexican hominy soup called pozole. It's a puffed up kind of corn that often comes in a can.

[soyyo]

In case anyone is interested....

http://en.wikipedia.org/wiki/Pozole

Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli, posol) is a traditional pre-Columbian soup or stew from Mexico. It is made from hominy, with pork (or other meat), chile, garbanzo beans and other seasonings and garnish, such as cabbage, lettuce, oregano, radish, cilantro, avocado, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).

yummy!

[EP]

I have a Mexican cookbook and there is Pozole. The recipe just says "450 g säilöttyjä tai keitettyjä maissinjyviä". Which means canned or cooked corn grains. So basically if you scrape the grains from a corn and cook them that should basically be it. I guess.

[JimmyBang]

HOMINY!!! YYYYyyyYYYyyyYYYyYukk, Sorry, but its only one step up from OKRA!

[karen]

Where did I see hominy? Oh, that's right. It was in my cupboard! Now I'm craving it.

[enk]

I've seen that can It made darn good pozole

-enk

[Rob A.]

Amazing...this is the second time in less than two months we've had a discussion on the FF about hominy:


viewtopic.php?f=9&t=31064&p=283814&hilit=hominy#p283814


...the operative word here is: "bland"...you could probably substitute, "polenta"....and only the really fussy people would ever notice....

Here are some interesting "polenta" facts....interesting to someone I guess:...

"Interesting facts

"Polentone" ("pulentun" or "pulintù" in dialect) meaning "polenta eater" (literally "big polenta") is a derogatory term sometimes used by Southern Italians to refer to Northern Italians.

The overreliance on polenta as a staple food caused outbreaks of pellagra throughout much of Europe until the 20th century and in the American South during the early 1900s. Maize lacks readily accessible niacin unless cooked with alkali."

Now if I'm remembering correctly, hominy is actually prepared by soaking it in lye...but don't take my word on that...and I can't be "a*sed" to check the "hominy" link...it probably says that in there...

[enk]

Ugh, subbing polenta for hominy? Sorry, but ewww. You've never had hominy, have
you?

-enk

[Rob A.]

Ugh, subbing polenta for hominy? Sorry, but ewww. You've never had hominy, have
you?

-enk

Hi enk...

Oh...but I have....several times...First time was in Reno...not exactly "Southern"...but close enough...It was in a little place called...I think I'm remembering correctly, the "Soul Cafe"...(couldn't find a web site) ....Hominy grits and ...gravy, I think it was... There was something else with it ...okra??...maybe Southern fried chicken???...It was good, I remember and the proprietor...a Southern black, was an absolute hoot....

After that, it was in Vancouver which might explain my lack of enthusiasm for the stuff...not exactly, I'm sure, the "real thing"...and, of course, served without the "soul"...

...and I just found this link and scanned through it quickly...

http://www.sallys-place.com/food/column ... hominy.htm

Here's an excerpt:

Our colonial ancestors, baffled by the foreignness of corn, which they first called "Guinney or Turkey wheate," had to learn a whole new vocabulary before they could learn from the Indians how to make this obdurate grain edible. Colonists came to use the words "samp" and "hominy" almost interchangeably to mean processed corn, as in this account by an English traveler in 1668: "[They] make a kind of loblolly to eat with Milk, which they call Sampe; they beat [corn] in a Mortar and sift the flower out of it; the remainder they call Homminey, which they put into a Pot of two or three Gallons, with Water, and boyl it upon a gentle Fire till it be like a Hasty Pudden." A "Hasty Pudden" made of wheat "flower" was the instant cereal of the home country, just as "Sampe" was of the colonies.

...and there are recipes in there for:

"Breakfast Grits"
"Hominy Stir-Fry"
"Mexican Posole with Roasted Peppers"


Oh Gawd...now I just have to go find some hominy....maybe the "real thing" has landed in Vancouver since I last tried it...

[karen]

Would you use bread crumbs to make a sandwich?

Hominy and hominy grits are completely different.