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Post by cristina on Sept 16, 2009 23:55:32 GMT
cristina, hominy corn? I thought nixtamal was also made with lye, but see that it is made with calcium hydroxide (slaked lime) another caustic base solution. This process actually improves the nutritional content of corn available to the human digestive system. It is an ancient indigenous technology. Many other common food products are traditionally treated with dilute lye or slaked lime solutions. lagatta, I was referring to the lutefisk in K's link. Fish treated with lye. Please don't tell me that hominy is treated with lye. I really like hominy. I am especially fond of grits (with lots of butter and syrup or gravy). Clearly I am ignorant of the uses of lye in food prep. *sigh*
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Post by Deleted on Sept 17, 2009 15:25:40 GMT
Yes, grits are made with lye, but they probably use low-cal lye these days without artificial preservatives.
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Post by cristina on Sept 17, 2009 22:52:52 GMT
So, this prompted me to read up on both hominy and lutefisk. I've decided that I haven't died yet from eating hominy or grits so I'm not going to stop now. And reading about lutefisk preparation I would probably eat that as well. They're both surely better than eating any of the food products filled high fructose corn syrup or anything else that is making us turn into walking corn chips. Although I do wonder who came up with the idea of soaking fish in lye, and what they were thinking when they did. On another note, I asked the butcher the other day if they had any marrow bones (for marrow eating, rather than soup), and my 14 year old daughter almost passed out in the store. She found the idea of eating marrow positively revolting. More for me is all I can say.
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Post by bixaorellana on Sept 17, 2009 23:10:41 GMT
Cristina, that reminds me of eating at a Chinese buffet with my niece. She came back to the table with her plate piled with only beige foods, pretty much fried western everything. While my sister & I tried to get her to at least try something green, she pointed out how icky almost everything on the buffet was to her. Then, in an attempt to prove how utterly revolting Chinese food is, she went to the buffet and came back with a small bowl. She plunked it on the table and said, "If it's so good, eat that!" Well, that was a whole bunch of pickled ginger. I absolutely love the stuff, but am embarrassed to take too much of it at a buffet. Naturally, it would have been wrong to let what my niece brought to the table go to waste.
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Post by cristina on Sept 17, 2009 23:28:51 GMT
Bixa, that's funny. In fact we could probably start a thread about foods we refused to eat when we were young, or foods our children won't eat.
I remember a 5 or 6 year phase in adolescence where I absolutely could not stomach the idea of eating mashed potatoes. Ick.
However, my mother drilled into me the idea of serving a colorful plate from the time I was about 5 so I have done the same with my kids. Even as they went (or go through) picky phases, at least their plates were visually pleasing, and hence, usually somewhat balanced nutritionally.
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Post by lola on Sept 17, 2009 23:39:15 GMT
mmmm. pickled ginger.
Beige, though.
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Post by bixaorellana on Sept 17, 2009 23:48:54 GMT
Sorta pinkish, Lola.
Great idea for a thread, Cristina. Go ahead & start it while I wrack my brains for some food I rejected..
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Post by auntieannie on Sept 19, 2009 15:43:54 GMT
mmmh! pickled ginger!
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