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Post by johninfla on Jun 28, 2012 7:24:12 GMT -5
This year the morado didn't get that tall....maybe seven feet with the tassel (and very skinny stalks too), every year I end up buying some more seed and mixing it with what I save (because we drink so much chicha) so every year it's a little different. For example last year I think it was probably close to twelve feet and very thick strong stalks......Ok, having said that I have to admit that I planted it in a new garden this year which is basically sugar sand AND I need to put two more sprinklers on the far side of the garden....so what I'm saying is that it might be smaller due to lack of nutrition and water. Jim (traab) sent me some of his morado and Holly is sending me some so I am trying to keep the gene pool wide but I don't think I want to add Hickory King to it.... thank you very much anyway. If I can get my mother in law to go to the market and send me some by mail it would be another great addition. I am really jazzed that I found there are various races of morado....(call me a nerd but it's exciting to me!) I hope to add the various races to my seed stock and then grow out what produces best for me (ala Joeseph's land races). I'm not sure you will believe this but we don't have a camera that I can put on the computer. My daughter has one we bought for her but (I bought it on ebay) the battery is dead and can't be replaced.......I will try, maybe I can borrow one...... The morado is cut down but at least I could show the chicha and the orange corn. With respect to boiling the orange corn in milk....It seems reasonable that that might extract the carotenes but for some reason I think it might taste funky! Dar...I was unable to open the link you sent (silly filters at work ) can someone tell me what it was about? Thanks John
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Post by Deleted on Jun 28, 2012 9:23:30 GMT -5
(Sorry, John, I typed that last post very late last night.) What I meant was, I going to select out a black-kernelled Hickory King that matures earlier than Morado corns and isn't as prone to having its seeds sprout / rot on the plant. Crossing Hickory King with races from the Cuzco flour complex (like the Morado races) results in a very vigorous, multi-eared hybrid that would give you more black grain for chicha than the South American flour corns, which tend to be inefficient grain producers in long day areas (much larger plants than where native, but the same size ears). It would also take heat and insects better and so could be grown over the summer, as well as spring.
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Post by blueadzuki on Jun 28, 2012 9:29:30 GMT -5
With respect to boiling the orange corn in milk....It seems reasonable that that might extract the carotenes but for some reason I think it might taste funky! Another problem that occured to me last night (after I made the suggestion) if you are making chicha morado the tradional way. (i.e. where there is some fruit juices and spices in there along with the corn and the water) a milk based one would likey curdle. The reciepe previosly posted invovled adding a pineapple and the juice of a lemon or lime; the one I learned had 3-4 apples as well. That's a lot of acid, and milk and acid usually don't mix well so a beverage that involves both usally won't work (what I personally refer to as the "Amarula cocktail dillemma"
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Post by johninfla on Jun 28, 2012 10:58:34 GMT -5
Yeah, I guess the lemon juice wouldn't go to well with the milk......now maybe we have a recipe for healthier cottage cheese....... John
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Post by DarJones on Jun 28, 2012 12:08:48 GMT -5
The only way to mix milk with an acidic fruit juice is if you add a lot of sugar. I used to mix 1/2 glass orange juice, 1/2 glass milk, and 2 tablespoons honey. The combination didn't exactly taste good, but when I was really tired from working, it would put me back to toe-tapping good in about 15 minutes.
John, The link I posted is for a mexican project to grow blue corn and grind it to make tortilla flour. It ties in peripherally with the morada corns from South America because we are now seeing more blue corn products on store shelves.
DarJones
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Post by 12540dumont on Jul 2, 2012 10:56:19 GMT -5
The Chicha from my Maize Morado is not as purple. But is yummy! Thanks for a great recipe. It made about 2 and 1/2 quarts....alas there is only one left. My Rangpur lime is orange inside and yellow green outside. Attachments:
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Post by johninfla on Jul 2, 2012 20:10:19 GMT -5
You are very welcome for the recipe.....I got your morado seed today and as shown in your chicha picture it is WAY different from mine. Where does yours come from......Our chicha and morado are as purple as welches grape juice or even almost black.......WOW!!!!
John
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Post by DarJones on Jul 2, 2012 21:52:09 GMT -5
I was waiting for someone else to pipe up. Holly, your corn photo is of regular purple corn, not morado. The "in" gene is missing! Here is an ebay auction with corn that is the correct color. www.ebay.com/itm/290715763246DarJones
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Post by 12540dumont on Jul 3, 2012 15:02:55 GMT -5
Well, that just goes to show you what ignorance will do for you.
I noticed that John's corn was black. That's why I sent him off mine.
Most of you know me as a crazy bean lady, with a few melons and squash thrown in. For 20 years I have only planted a couple of kinds of corn. Hybrid sweet and Oaxacan Green and polenta. So, many of these corns are new to me. I can't even get to the bottom of Cherokee Flour or Hickory King.
The post office folks refer to me as the seed lady. People send me seed. Sometimes it's not labeled very well, sometimes they don't come with return address names. That one arrived with a note that said "Maize Morado/Peru". No further explanation. The first year I tried it out as posole, this year I made Chicha. I've had this seed for 2 years and haven't planted it in the garden.
Now, the stamp was not a Peruvian stamp, but some where in L.A. so that's all I know. Thanks for the clarification.
Now I can't help but wonder if it would make good purple tortillas?
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Post by johninfla on Jul 3, 2012 19:35:41 GMT -5
How do you make posole??? Is it like grits or corn meal or polenta?
John
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Post by 12540dumont on Jul 4, 2012 19:45:22 GMT -5
Nixtamal
Ingredients: 1. 2 quarts posole corn, like Hickory King 2. 5 tbls Lime/Cal 3. 4 quarts water Method: 1. Rinse corn and remove any chaff. Drain through a colander. 2. In a non-reactive pot, mix water and lime over high heat until lime is dissolved. 3. Add the corn and bring to a boil for 15 - 20 minutes. 4. Remove pot from heat, cover, and let soak overnight. 5. The next day, drain the corn through a colander and rinse. If making hominy for posole, remove hulls at this time. The hulls are the little brown tips which can be rubbed or picked off. 6. Place corn in a bowl and cover with water. Allow to soak for 5 - 10 minutes moving the corn kernels with your fingers and then rinse again. Repeat this process one more time. This will ensure all traces of lime are washed away. I rinse 7 times. 7. Drain the corn through a colander and your done. Homemade nixtamal! Once your nixtamal is completed you can now use the corn in your posole recipe or you can grind it to make homemade tortillas or tamales.Â
Cook the corn for 2 hours before making Posole. I boil mine in chicken broth.
Posole • 1 1/2 lbs. pork shoulder • 1/2 onion stuck with 2 cloves • 2 cloves garlic, peeled • 5 peppercorns • 1/2 teaspoon whole cumin seed • oregano, handful • 1 onion, chopped • 2 cloves garlic, chopped • 2 tablespoon oil • 1/2 teaspoon black pepper • 1/2 teaspoon ground cumin • 1/2 teaspoon cloves • 1/2 teaspoon cayenne 4 cups Nixtamalized corn to 5 cups pork broth from cooking pork shoulder • 1 cup chopped chilies seared and peeled, and chopped. • Salt to taste
Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both. Saute the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the Nixtamalized corn and the pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional). Cook at a simmer, covered, for 45 to 60 minutes until the meat and corn are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls. I usually make a very large batch of this and freeze it it smaller batches.
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Post by johninfla on Jul 9, 2012 10:59:34 GMT -5
Thanks,
it seems like a big deal recipe.....but I bet it's YUMMUHLISHUS!
John
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Post by mayz on Aug 29, 2012 3:45:16 GMT -5
Yesterday I made a chicha following the instructions of johninfla and with double red sweet corn. It tasted fine and had a deep brilliant red color like juice of cherries. When I would have dry double red I will try to make a chicha de jora with my brewing setup. I don't know what the lime does but it changes the chicha completely. If you don't believe me, try a little before you put lime juice in......it's amazing the change. In fact citric acid protonates anthocyanins what gives a reddish coloration to anthocyanins instead of a blue color (like with vinegar and red cabbage). Protonation also increases solubility of anthocyanins. It could be interesting to acidify the boiling water to see if extraction is facilitated. Acidification also changes the taste by itself of course.
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Post by johninfla on Aug 29, 2012 10:15:46 GMT -5
That is interesting about the citric acid. I know that I probably wouldn't drink chicha morada without the lime or lemon juice......it would be OK but not worth making such a big deal out of. I am interested in hearing how your chicha de jora goes. I have often thought of making it but my wife really doesn't care for it and my children are to young to appreciate its unique flavor. There are various types of chicha de jora. One of them the chicha de pata de toro is supposed to produce twins for couples who drink it.....so watch out!! Frutillada is a chicha de jora mixed with strawberry or other fruit juice.....YUMMMY!! Let me know how it goes! John
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Post by mayz on Aug 31, 2012 7:34:27 GMT -5
In his place of origin Morado canteno maize is described as an early short (less than 5 feet) plant.
Is it still right in higher latitude?
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