"Steve Freides" > wrote in message
...
> Ophelia wrote:
>> "Janet Bostwick" > wrote in message
>> ...
>>> On Mon, 15 Apr 2013 13:46:32 +0100, "Ophelia"
>>> ku> wrote:
>>>
>>>>
>>>>
>>>> "notbob" > wrote in message
>>>> ...
>>>>> On 2013-04-15, notbob > wrote:
>>>>>
>>>>>>> Ok I found it, but does anyone here do all that?
>>>>>
>>>>> Oh, I guess I didn't really address your question.
>>>>>
>>>>> No. Most ppl, including Mexicans, jes buy canned hominy. Juanita's
>>>>> sells hominy in gallon cans. My late step-mom, who was
>>>>> Mexican, would go down to the local taqueria and buy a bag of
>>>>> fresh nixtamal. I tried that at one of our local Mex mkts, which
>>>>> DID make their own fresh tortillas, and asked for some fresh
>>>>> nixtamal, but the workers looked at me like I was from outer space
>>>>> and feigned ignorance. Yer basic "go away stupid gringo" act. So,
>>>>> it's make yer own or buy canned.
>>>>
>>>> Thanks, Bob. I very much doubt I would find anyone here who makes
>>>> such things At least I don't know any Mexicans. I do like to
>>>> know about various foods and you have satisfied my curiousity
>>>>
>>>>
>>>>> If you can find someone who makes it and is willing to sell it to
>>>>> you, go for it. It really is great in homemade pozole. As an
>>>>> FYI, it's pronounced NEEZ-tah-mal.
>>>>
>>>> Thank you! I shall be sure to pronounce it correctly now
>>>> --
>>> You did check Wiki and find out that without the process a lot of
>>> nutrients in the corn are not available for human consumption?
>>
>> No, I hadn't seen that. That is very interesting, thanks. Human
>> knowledge and inventiveness never fails to impress!
>
> Yes. My sister has lately been telling me that there is a sort of
> "darwinism of food" school of thought that says that many traditional
> foods and food combinations "evolved" into what they were because of their
> nutritional value. I think hummus and parsley was one of them - something
> in the parsley increases bioavailability of some of the proteins or
> vitamins in the hummus. Nixtamal is one of those - track down the episode
> of the Food Network TV show, "Good Eats" about all this and watch it.

Sounds good. Makes you wonder though how they figured out that stuff could
work out the food values so well.

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