• hominy grits

    From JIM WELLER@1:135/392 to DALE SHIPP on Sat Aug 20 01:18:00 2022
    Quoting Dale Shipp to Jim Weller <=-

    I think that grits are made from hominy, which is corn bleached
    with lye.

    Grits are indeed made from hominy and masa flour is finely ground
    hominy.

    Hominy can be made with yellow or white corn, but usually white.
    Hominy is treated with a variety of alkalis but white hominy isn't
    bleached by them; the corn is white to begin with.

    Strictly speaking lye is sodium hydroxide, the chemical used in
    oven cleaner and drain cleaners. A dilute solution would certainly
    work. Potassium hydroxide is more usual to treat hominy. Historically
    it was made from soaking wood ashes in water and then filtering the
    liquid (hence the name potash). Calcium hydroxide (slaked lime) is
    much less caustic and ancient Mexican Natives learned how to make it
    by burning either seashells or limestone (calcium carbonate) to make
    calcium oxide (quick lime) which they then added to water to slake
    it. Most commercial hominy today is made with lime water.

    The reason behind that was to loosen the hulls and soften the dry
    corn. It also helped make masa form dough better than untreated
    corn did. We now know that it reacts chemically with niacin (Vitamin
    B) to make it more digestible. Mexican Natives never got pellagra
    but white colonisers who ate untreated corn rather than masa or
    wheat did.

    I often make hash browns (diced, not shredded ... country fried

    The distinction among hash browns, home fries and country fried seems
    to be variable. Gail will make "hash browns" from leftover baked
    potatos, cubed and cooked with chopped onion.

    That's good too!

    If you burn them they become harsh browns.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Basic Arepa Dough
    Categories: Breads, Latin amer, Native, Tortillas, Corn
    Yield: 1 Serving

    2 c Pre-cooked masa flour
    -(yellow or white)
    1 ts Salt
    3 c water, boiling
    Butter; softened

    Arepas are simple corn cakes first made by the Indians of Colombia
    and Venezuela. They were an important part of their diet, like
    corn tortillas were to the Aztecs.

    Over the centuries, the poor people of Colombia and Venezuela
    continued to use them as inexpensive, easy-to-prepare source of
    nourishment. Today, these humble corn cakes are a comfort food for
    the rich and poor alike, a heart-warming tribute to simplicity,
    tradition, versatility, and good taste.

    Originally, arepas were made from dried corn kernels that were
    soaked overnight in water and lime to remove the skins, then
    cooked, drained and ground into masa (dough). Thanks to modern
    technology, a pre-cooked harina de masa is now available at most
    Latin American markets. An instant masa can be made by simply
    mixing this corn flour (either white or yellow) with a little salt
    and enough boiling water to make a stiff dough.

    The dough is then shaped into flat round cakes of varying
    thicknesses, depending on the intended use, and cooked on a
    griddle or deep-fried. In parts of Colombia, arepas are cooked
    atop a flagstone slab that is first heated and then brushed with
    fat. Another Colombian specialty, arepas de chocolo, are made
    from fresh corn and cooked on top of banana leaves.

    Colombian arepas are generally thinner than their Venezuelan
    counterparts. The standard Venezuelan arepa looks somewhat like a
    flat bread roll, crispy on the outside and doughy on the inside.
    They can be split open and buttered, or spread with cream cheese
    or fresh goat cheese. Made this way, they are served for breakfast
    or as an accompaniment for grilled fowl, fish, meat stews, or
    sausages.

    In Venezuela, the doughy inside is sometimes scooped out, and the
    shell is filled with savory mixtures of ground or chopped pork,
    beef, ham, chicken, seafood, vegetables, or beans. They are
    excellent first courses. Venezuelan mandocas, for example, are
    cheese arepas shaped into rings and deep-fried. Another specialty
    is bollos pelones -- balls of arepa dough stuffed with seasoned
    ground meat, either fried or poached in water, then served with
    tomato sauce.

    A popular snack in Colombia consists of arepas served with fresh
    cheese and fried chorizo (sausage). Colombians also make tasty
    soups using fresh masa or leftover arepas. Arepitas dulces make
    great desserts.

    The versatile arepa indeed proves that unpretentious food can be
    not only satisfying but also delicious.

    Directions:

    In a large mixing bowl, combine flour and salt. Add water, stir
    with a wooden spoon to make a soft dough. Let stand for 5 minutes,
    then knead for 3 minutes. Dough is ready to be shaped into
    standard arepas, or to be mixed and kneaded with other ingredients
    such as cheese, chicharrones (pork rind), etc.

    Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
    Columbian arepas are larger and thinner, about 4 inches in
    diameter, 1/4 inch thick. To make arepas, oil or wet hands lightly
    and shape dough into balls. Place between 2 pieces of wax paper or
    plastic wrap and flatten into a circle; shape the edges to form a
    smooth disc.

    To cook arepas: Heat a griddle or cast iron skillet over medium
    heat; grease lightly and cook arepas on both sides, turning a
    couple of times until a crust is formed. Colombian arepas are
    ready to be served at this point, spread with butter. Venezuelan
    arepas have to be baked in a preheated 350-degree oven for 15
    minutes. To check for doneness, tap the arepa lightly ~- if a
    hollow sound is heard, it's ready. Split open, add butter and
    serve hot.

    Arepas freeze well if frozen while still warm. Freeze in layers
    separated by plastic wrap. Reheat frozen arepas wrapped in
    aluminum foil in a preheated 350-degree oven for 10 minutes or
    until heated through.

    MMMMM


    Cheers

    Jim


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