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Post by cff on Apr 2, 2008 4:51:55 GMT -5
I ordered two pounds of Pencil cob corn for my dad (thinking it was a white dent corn) It came in yesterday and it's yellow. Dad doesn't want yellow corn (for some odd reason unknown to me) and at 72 years young there's no arguing with him Soooo I have two pounds of OP yellow dent corn for trade if anyone is interested.
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Post by canadamike on Apr 2, 2008 11:53:38 GMT -5
Hayne, dent corn is really not a part of our gastronomy culture. I wonder, what does a folk down there do with it? How do you eat it? Two pounds is a lot of seeds. Gheez, a 72 years old man will eat all the harvest? I am a bit flabergasted. Is it to you people what potato or rice is to us?
Excuse my ignorance, but you really tickled my curiousity.
Michel
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Post by cff on Apr 2, 2008 18:35:32 GMT -5
Michel"
Most dent corn is used for animal feeds or in our case corn meal for cornbread. It's normaly not as sweet as others.
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Post by canadamike on Apr 3, 2008 11:03:20 GMT -5
I am considered planting some grains and buying a a small grain mill. I know for wheat, because I tasted it, but I would love to try corn in the kitchen. Is there a notable difference between cornmeal bought at the health store and the one you mill yourself, either in taste or in texture of the cooked bread/meals?
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Post by grungy on Dec 1, 2008 2:13:12 GMT -5
cff, Dont have any dent corn but could you trade a little bit (say an ounce) for tomato seeds? Or what ever arrangements you might care to counter offer. cheers, Val / grungy
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Post by ottawagardener on Dec 1, 2008 9:23:29 GMT -5
Our youngest dd has celiac disease so I have learned to cook with grains and in ways that I hadn't for most of my life. One of the most useful grains was corn as corn meal for polenta or breading and masa harina (finer corn flour) to make tamales, tortillas and tostatas. If I ever have the space, I plan on growing corn to make flour.
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