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Post by grano on Apr 9, 2016 17:55:39 GMT -5
Has anyone compared grits (sometimes called mush or polenta) made from popcorn with that made from a regular flint?
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Post by grano on Apr 13, 2016 17:55:58 GMT -5
OK. Since the grocery stores have plenty of popcorn, there's no reason to grow any other flint, right?
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Post by raymondo on Apr 14, 2016 4:58:35 GMT -5
I haven't tried it but see no reason why popcorn wouldn't work as well as any ordinary flint.
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Post by grano on Oct 16, 2017 12:40:47 GMT -5
In my opinion, coarse porridge is the highest expression of maize food. The original question relates to popcorn's being the only dry maize readily available in the marketplace.
I've now had porridge from two flints, Garland and Floriani, various dents, and grocery-store yellow popcorn. All were sifted to a granulation that passed a #8 sieve and rode on a #20.
The popcorn had less flavor than the flints, but it was still good. Perhaps a named OP variety would taste better than a generic popcorn. It took no longer to cook.
The popcorn was very hard to grind on a CS Bell #2, even though most of it slipped through uncracked. I ground the rest on a Retsel Mil-Rite, using a wide setting of the steel burrs, with multiple passes and sievings. Retsel says that popcorn voids the warranty. The impact mills that can handle popcorn would likely not leave it coarse enough for me, but that might be a good solution for those who like a smooth polenta.
I am normally a whole-grain person, but coarse corn chaff in grits ruins it. I typically remove floating chaff with a cup-sized sieve. Unlike the other corns, the popcorn chaff unexpectedly sank. I had to winnow the ground popcorn.
On the plus side, the deep yellow of the popcorn indicates a probable high level of xanthophylls.
In summary, ordinary popcorn isn't worth it with my mills. In years of my crop failure, I will have to spend big bucks for quality dents and the extremely rare flint.
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