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Groups > comp.os.linux.misc > #76376
| From | "Carlos E.R." <robin_listas@es.invalid> |
|---|---|
| Newsgroups | comp.os.linux.misc |
| Subject | Re: Eatable plants [Was: Lorries [Was: Desalinated water]] |
| Date | 2025-10-19 14:11 +0200 |
| Message-ID | <v41fslx2t7.ln2@Telcontar.valinor> (permalink) |
| References | (23 earlier) <1r5rqlxe2m.ln2@Telcontar.valinor> <mk0ruqF6sjpU1@mid.individual.net> <jvnsqlxhm9.ln2@Telcontar.valinor> <10bh6qn$3s17u$1@dont-email.me> <mk2thuFhfruU3@mid.individual.net> |
On 2025-09-30 22:40, rbowman wrote: > On Tue, 30 Sep 2025 11:16:53 -0700, Bobbie Sellers wrote: > >> Making corn more digestible involves boiling it with a little wood >> ash or lye. Found that out from a Speculative Fiction story. >> Discovered thousands of years back by the people who bred the the >> corn we eat today. The process makes the niacin in the corn more >> available and converts some of the starch to sugar. I think I will abstain. Too foreign to me :-) > Hominy. The US southeast is notorious for hominy grits that tends to come > with breakfast whether or not you want it. When I make pea soup I throw in > a can of whole hominy. I think it's a Quebec thing. When I was in Arizona > I used to make menudo but it's hard to find tripas and patas around here. In the Canary Islands they have something called gofio that is ground corn and toasted. DeepL says that hominy is ground corn. https://en.wikipedia.org/wiki/Gofio Gofio is a type of Canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico, and Venezuela) and the Western Sahara. There are various ways to use it, such as kneading, dissolving in soup, and baking.[1] It can also be used as a thickener.[2] It is also found in Argentina, Uruguay, and Chile, where it is known as harina tostada and is employed in a wide variety of recipes. The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in the Spanish Dictionary of the Royal Academy.[3] In 2014, the name Gofio Canario was added to the register of Protected designation of origin and Protected geographical indication by the European Commission.[4] -- Cheers, Carlos. ES🇪🇸, EU🇪🇺;
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Re: Eatable plants [Was: Lorries [Was: Desalinated water]] "Carlos E.R." <robin_listas@es.invalid> - 2025-10-19 14:11 +0200
Re: Eatable plants [Was: Lorries [Was: Desalinated water]] rbowman <bowman@montana.com> - 2025-10-19 20:04 +0000
Re: Eatable plants [Was: Lorries [Was: Desalinated water]] "Carlos E.R." <robin_listas@es.invalid> - 2025-10-20 00:30 +0200
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