On Tue, 17 Jan 2012 10:08:40 -0800 (PST), Pandora >
wrote:

> On 17 Gen, 18:26, sf > wrote:
> > On Tue, 17 Jan 2012 08:30:14 -0800 (PST), Pandora >
>
> > Thanks Pandora, copied and saved. *I think I've seen that type of corn
> > flour under the brand name Bob's Red Mill over here. *I can also get
> > it from the bulk bin at my green grocer, but it's not as common as all
> > purpose and cake flour are - yet.
> > --
> >
>
> Thank you sf! I thought Usa was the native land of corn....and simple
> to find all kinds of corn flour

Cornmeal/polenta is the most common form. The grind that's a dead
ringer for regular flour (only it's yellow) hasn't found a large
audience here. I only discovered it a couple of years ago, but this
article make it sound like Southerners have been using it longer
(although I don't recall seeing it mentioned here).
<http://www.theatlantic.com/health/archive/2010/04/a-bakers-well-kept-secret-corn-flour/39689/>
I don't know how well it substitutes for regular flour when baking.
That's something I need to find out.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.