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General Information About the Mexican Kitchen
On Wednesday, December 12, 1990 at 12:09:39 PM UTC-5, Mary Shafer wrote:
> In article > (Dr. Miriam H. Nadel) writes: > In article > (christopher.n.del sordi) writes: > > > > 1. What is hominy, how is it prepared, and what are acceptable > > substitutes? > > > Hominy is a corn product. Sort of like a very very coarse corn meal. It is > processed with lime, I believe, which make it hard to substitute for. It > should be possible to obtain at markets in hispanic neighborhoods. > Actually, you're referring to hominy grits here. > Hominy is the Southern US term for pozole (the Mexican name), which is > whole corn kernels soaked in a lime solution until the kernel swells. > The skin bursts and is easily removed. This softened corn is then ground > to make masa for tortillas and tamales or dried and then ground to make > hominy grits (coarse grind). I'm not sure if the masa itself is dried > or if the pozole is dried and then ground to make the dry masa flour. > If you go to a groceria or tortilleria, ask for pozole, not hominy. > BTW, you can sometimes find hominy in cans near the canned beans. > -- > Mary Shafer ames!skipper.dfrf.nasa.gov!shafer > NASA Ames Dryden Flight Research Facility, Edwards, CA > Of course I don't speak for NASA > "A MiG at your six is better than no MiG at all"--Unknown US fighter pilot The spanish dictionary says that hominy is called maĆ*z molido, but i've also seen the word maĆ*z trillado. |
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General Information About the Mexican Kitchen
bruce bowser wrote:
> On Wednesday, December 12, 1990 at 12:09:39 PM UTC-5, Mary Shafer wrote: >> In article > (Dr. Miriam H. Nadel) writes: >> In article > (christopher.n.del sordi) writes: >> > >> > 1. What is hominy, how is it prepared, and what are acceptable >> > substitutes? >> > >> Hominy is a corn product. Sort of like a very very coarse corn meal. It is >> processed with lime, I believe, which make it hard to substitute for. It >> should be possible to obtain at markets in hispanic neighborhoods. >> Actually, you're referring to hominy grits here. >> Hominy is the Southern US term for pozole (the Mexican name), which is >> whole corn kernels soaked in a lime solution until the kernel swells. >> The skin bursts and is easily removed. This softened corn is then ground >> to make masa for tortillas and tamales or dried and then ground to make >> hominy grits (coarse grind). I'm not sure if the masa itself is dried >> or if the pozole is dried and then ground to make the dry masa flour. >> If you go to a groceria or tortilleria, ask for pozole, not hominy. >> BTW, you can sometimes find hominy in cans near the canned beans. >> -- >> Mary Shafer ames!skipper.dfrf.nasa.gov!shafer >> NASA Ames Dryden Flight Research Facility, Edwards, CA >> Of course I don't speak for NASA >> "A MiG at your six is better than no MiG at all"--Unknown US fighter pilot > > The spanish dictionary says that hominy is called maĆ*z molido, but i've also seen the word maĆ*z trillado. that's a pretty crusty post there you're replying to... songbird |
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General Information About the Mexican Kitchen
On Tue, 30 Mar 2021 14:14:36 -0400, songbird >
wrote: >bruce bowser wrote: >> On Wednesday, December 12, 1990 at 12:09:39 PM UTC-5, Mary Shafer wrote: >>> In article > (Dr. Miriam H. Nadel) writes: >>> In article > (christopher.n.del sordi) writes: >>> > >>> > 1. What is hominy, how is it prepared, and what are acceptable >>> > substitutes? >>> > >>> Hominy is a corn product. Sort of like a very very coarse corn meal. It is >>> processed with lime, I believe, which make it hard to substitute for. It >>> should be possible to obtain at markets in hispanic neighborhoods. >>> Actually, you're referring to hominy grits here. >>> Hominy is the Southern US term for pozole (the Mexican name), which is >>> whole corn kernels soaked in a lime solution until the kernel swells. >>> The skin bursts and is easily removed. This softened corn is then ground >>> to make masa for tortillas and tamales or dried and then ground to make >>> hominy grits (coarse grind). I'm not sure if the masa itself is dried >>> or if the pozole is dried and then ground to make the dry masa flour. >>> If you go to a groceria or tortilleria, ask for pozole, not hominy. >>> BTW, you can sometimes find hominy in cans near the canned beans. >>> -- >>> Mary Shafer ames!skipper.dfrf.nasa.gov!shafer >>> NASA Ames Dryden Flight Research Facility, Edwards, CA >>> Of course I don't speak for NASA >>> "A MiG at your six is better than no MiG at all"--Unknown US fighter pilot >> >> The spanish dictionary says that hominy is called maĆ*z molido, but i've also seen the word maĆ*z trillado. > > that's a pretty crusty post there you're replying to... > > > songbird Mary was an old friend of mine, but I lost touch with her long time ago. Very smart woman and her stories about test planes and NASA work were always intriguing. Great cook, excellent with needlework, gracious hostess. All around terrific. Nice to see her name and I should make some more effort to see if she is around somewhere.. |
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General Information About the Mexican Kitchen
On 30/03/2021 21:07, Boron Elgar wrote:
> Mary was an old friend of mine, but I lost touch with her long time > ago. Very smart woman and her stories about test planes and NASA work > were always intriguing. Great cook, excellent with needlework, > gracious hostess. All around terrific. > > Nice to see her name and I should make some more effort to see if she > is around somewhere.. > Was she into crosswords, or am I thinking of someone else? |
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