In article >, Karen AKA Kajikit > wrote:
>On Sun, 22 Apr 2007 14:55:44 GMT, (Phred)
>wrote:
>>In article >, "Jke"
> > wrote:
[snip]
>>>To the best of my knowledge, corn flour is corn starch (US vs UK or vice
>>>versa). And I *think* corn meal is the yellow stuff that is polenta in Italy
>>>(avalaible in at elast 3 degrees of fineness).
>>
>>Judging by the shelves in our local Coles supermarket, most Oz corn
>>flour is now made from friggin' wheat! "Wheaten Corn Flour" for
>>crissake!
>>
>>You can still buy the real stuff though if you read the labels
>>carefully. It's very fine and soft and "disolves" *very* readily in
>>water so you can add quite a bit to a brew to thicken it without
>>adding much extra liquid.
>
>That's been true for over a decade - if you're only just noticing it
>now you're a bit behind the times... my mother was complaining about
>the 'wheat' cornflour when I was still in school! I think there's
>still one brand of real cornflour in Australia...
Aw, geez, Karen. "For over a decade"? That's *recently* in my book,
hence "now made from friggin' wheat!" But I admit I can't say when I
did first notice it. Perhaps when I bought the packet (of *real* corn
flour) I just finished last week -- the Use By date was Oct 1995.
Clearly, I don't use much; but it keeps forever in the freezer. (Or at
least keeps well enough to do what I want it to do. :-)
Cheers, Phred.
--
LID