Re: [CH] Hominy /Ice cream
boz (boz@rmi.net)
Thu, 27 Aug 98 16:54:02 PDT
<<<snip>>>
With all this talk of hominy/pozole being corn that has been treated with
lime, I have to say that I always assumed it meant the white powder you use
on your garden (quick lime? slaked lime?). Not that I would know.
Would "Hominy Corn" be the same thing? If so, any UK CHers should find it
in Ethnic grocers (I've seen it in Brixton market - looks like popping corn)
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Children of El Grande:
The following is from the Cusines of Mexico cookbook:
Pozole: 2 days ahead, put 1 pound whole corn kernals (dried I would
assume) in an earthenware pot and cover with water. Let soak overnight. The
following day, change water and bring corn to a boil. Dilute about 1 large
teaspoon unslaked lime in a little cold water and add through a strainer to
the corn. Boil for about 10 minutes. Cover and let soak for 30 minutes.
Wash corn well in several waters, rubbing it between your hands so that the
thin transparent sheaths on each kernak are removed. Remove the "eye" at
the base of the sheath from each kernal so that it will 'open like a
flower'. Rinse well again and it is ready to cook.
I think the major difference between hominy and posole is that hominy is
prepared with lye, where posole is prepared with lime. It does make a
diffenence in the taste, IMHO.
On to other things: The hab/peach/lime ice cream received mixed reviews,
ranging from "some of the best stuff I have ever eaten" to "you must be
nuts to put chile in ice cream". Go figure... I used a basic peach ice
cream recipe and added 2 pureed habs- wanted to keep the heat down since
non CH'ers would be eating it. I would probably use about 5-6 habs if I
was making it for myself. Overall, very good stuff and I will make it
again.
YKYAACHI- "Gee, I can barely taste the habs", and you are talking about ice
cream...
the gabacho chile picker and posole junkie <<<boz>>>