I came across this the other day. "Ideally you need to make masa harina for
tortillas - so you have to get into nixtamalisation before grinding"

Anyone know what it means?

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"Ophelia" ku> wrote in message
...
> I came across this the other day. "Ideally you need to make masa harina
> for tortillas - so you have to get into nixtamalisation before grinding"
>
> Anyone know what it means?

Ok I found it, but does anyone here do all that?

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"Feranija" > wrote in message
.. .
> On 2013-04-15, Ophelia > wrote:
>> I came across this the other day. "Ideally you need to make masa harina
>> for
>> tortillas - so you have to get into nixtamalisation before grinding"
>>
>> Anyone know what it means?
>
>
> According to Wikipedia, it comes from Nahuatl language and their
> word nextli for ashes, and tamalli for unformed corn dough, tamal.
> http://en.wikipedia.org/wiki/Nixtamalization#Etymology

Thank you

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On 2013-04-15, Ophelia > wrote:

> Ok I found it, but does anyone here do all that?

I'll not go into the entire story, but I tried to learn how to do it
so I could make authentic pozole soup. Fresh nixtamal has a unique
flavor and literally takes that dish from merely good to astonishingly
good. Usta be the process was fairly unknown to gringos, but now
there are all kinds of websites that show how. It's still a rather
tedious process, as you may have discovered.

http://chanfles.com/comida/nixtamal/

I may give it a shot again next Winter. Or jes order a couple cans of
Juanita's Posole soup, the best soup ever put in a can.

nb

"notbob" > wrote in message
...
> On 2013-04-15, Ophelia > wrote:
>
>> Ok I found it, but does anyone here do all that?
>
> I'll not go into the entire story, but I tried to learn how to do it
> so I could make authentic pozole soup. Fresh nixtamal has a unique
> flavor and literally takes that dish from merely good to astonishingly
> good. Usta be the process was fairly unknown to gringos, but now
> there are all kinds of websites that show how. It's still a rather
> tedious process, as you may have discovered.
>
> http://chanfles.com/comida/nixtamal/
>
> I may give it a shot again next Winter. Or jes order a couple cans of
> Juanita's Posole soup, the best soup ever put in a can.

Thanks very much, Bob Do report back if you try it out again)

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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.

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.

nb

"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
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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?
Janet US

"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!

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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.

-S-

"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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On Mon, 15 Apr 2013 09:38:15 +0100, "Ophelia" ku>
wrote:

>I came across this the other day. "Ideally you need to make masa harina for
>tortillas - so you have to get into nixtamalisation before grinding"
>
>Anyone know what it means?
>
>--
Alton Brown recipe here
http://www.foodnetwork.com/recipes/a...ipe/index.html
Janet US

On Mon, 15 Apr 2013 13:02:49 -0400, "Steve Freides" >
wrote:
snip
>
>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.
>
>-S-
>

It's here
http://www.tv.com/shows/good-eats/to...reform-724130/

Janet US

On 4/15/2013 7:11 AM, notbob wrote:

> 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.
>
> 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.
>
> nb


We live in a small town, 7K people, and we are lucky enough to have 2
Mexican meat markets/grocery store/taqueria. The small store sells
nixtamal, but I am not sure about the larger one. We only shopped in
the larger store once, then we went back to the smaller store. The
people are friendly, and we love the meat, they sell. They also sell
hominy in huge cans. I bought one, but I doubt I will do that again,
that is a lot of hominy.

Becca

On Apr 15, 10:02*am, "Steve Freides" > wrote:
> 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.
>

A friend's late mother was fascinated by native Americans, and spoke
of the Indian trinity of corn, beans, and squash, with chilies for
spice.

On 4/15/2013 11:41 PM, spamtrap1888 wrote:

> A friend's late mother was fascinated by native Americans, and spoke
> of the Indian trinity of corn, beans, and squash, with chilies for
> spice.


These are called the "Three Sisters"; corn, beans and squash.

Becca

On Tue, 16 Apr 2013 14:03:57 -0500, Ema Nymton >
wrote:

>On 4/15/2013 11:41 PM, spamtrap1888 wrote:
>
>> A friend's late mother was fascinated by native Americans, and spoke
>> of the Indian trinity of corn, beans, and squash, with chilies for
>> spice.
>
>
>These are called the "Three Sisters"; corn, beans and squash.
>
>Becca
Yes, and there is a planting method called the Three Sisters. Corn
first, then beans to grow up the corn stalk and squash to grow in the
corn and shade the ground to preserve moisture and control weeds.
Janet US

On Apr 16, 12:03*pm, Ema Nymton > wrote:
> On 4/15/2013 11:41 PM, spamtrap1888 wrote:
>
> > A friend's late mother was fascinated by native Americans, and spoke
> > of theIndian trinityof corn, beans, andsquash, with chilies for
> > spice.
>
> These are called the "Three Sisters"; corn, beans andsquash.
>


"Kim Williams' Cookbook & Commentary" (Knight-Ridder Press, $9.95).

Like Beard, Williams had zest for the pleasurable role food plays in
life, and also like Beard, her enthusiasm was contagious.

For more than a decade Williams was a guest commentator on National
Public Radio, offering advice, opinions and recipes from her home in
Missoula, Mont. Her book, published in 1983, is a celebration of the
foods linked with each season.

"Very few things in life go as they should, so it's important to me to
search for watercress in the spring and then eat it; to dig the first
dandelion and make a salad; to eat rhubarb pie with the first rhubarb
(yes, sugar and all); to celebrate summer with corn, beans and squash
(the Indian trinity); to harvest the sun and put it into glass jars in
the pantry," she wrote. "Even though I don't eat much jam and jelly I
have to make it. It's a ritual. Drying plums and pears and apples is a
ritual. Baking pumpkin bread - even though it's more like cake than
bread and we should call it cake - it's part of fall."