Text 21525, 112 rader
Skriven 2009-03-03 19:48:08 av Michael Loo (1:18/200.0)
  Kommentar till text 21449 av Burton Ford (1:123/140)
Ärende: corn 310
================
 BF> I love coincidences.  The three recipes noted above were all 
 BF> from the first 6 posts I read today.  [I skipped what I missed
 BF> for the last... dunno, long time.]

The male guest to dinner I mentioned a few days ago is the
grandson and grand-nephew of the founders of Grit magazine.
Speaking of coincidences.

 BF> The coincidence?   Yesterday for my brunch I decided to have 
 BF> some corn meal mush.

Indeedy. Cornmeal mush, contrary to Sacerdotal testimony, can
be fine, especially fried or broiled so the outside is crispy.

 BF> I went out to the breezeway fridge and got the bag of yellow 
 BF> corn meal that has been there for yonks in the freezer ... 
 BF> we do tend to keep some foods to bizarre limits.   Remember the 
 BF> ancient mystery ingredient we gave you to create with, 
 BF> at the NewarkFest?

And you wanted to downplay its antiquity, as I recall.

 BF> Anyhow, when I open the big baggy of meal I noticed little 
 BF> black lumps.  Normally I would have shrugged they were dead, 
 BF> and used it anyway.  But this time I mistakenly examined them 
 BF> with a glass.  The tiny ones I still may have ignored, but there 
 BF> were a number of larger ones, still very small, with ridges on 
 BF> their body.  That turned me off.  

You were unlucky - had they been little white lumps, you
may not have noticed them.

 BF> I threw the cornmeal away.  In a guilty surge I knew that you 
 BF> would have categorized all the species, and made a delicious 
 BF> brunch for yourself.

Actually, as the black ones with ridges might have been too
crunchy, I'd likely have tossed the cornmeal as well.

 BF> I got to wondering.  I *think* I froze the cornmeal soon after 
 BF> purchase, which would kill the bugs before they proliferated.  
 BF> Did I wait too long and give them time before I froze then?  

Either that or didn't examine the boughten product carefully
enough at first. 

 BF> Were the extras in my ancient cornmeal there from the start?  
 BF> I suppose a few were.  'Tiz a puzzlement.

Eggs or babies, most like.

There is a possibility that your breezeway fridge is or was a
hotbed of grain beetle activity in itself, though. Not a huge
possibility, but there.

Sort of coincidentally, this was the first thing in my
recipe file:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: POLENTA WITH CHIPOTLES AND SUN-DRIED TOMATOES
 Categories: Grains, Side dish
      Yield: 6 Servings

      3 c  Water
      1 t  Salt
      1 c  Polenta or cornmeal
      2 cl Garlic, minced
      5 ea Sun-dried tomatoes
      1 ea Dried chipotle chile pepper

  I make this recipe often; it is my favorite way to flavor polenta. I
  buy coarsely ground cornmeal, called polenta, at my health food
  co-op, but regular cornmeal can be substituted if polenta is not
  available.

  Use holiday cookie cutters to cut out interesting shapes for this fun
  dish. If you can't find a dried chipotle chile pepper, you can either
  substitute a chipotle pepper canned in adobo sauce or any other type
  of hot dried whole chile pepper.

  Bring water and salt to a boil over medium-high heat in a heavy
  saucepan. Pour polenta in slowly, in a thin stream, stirring
  constantly. Add garlic and cook polenta, continuing to stir
  constantly, until it starts pulling away from the sides of the pan.

  Meanwhile, reconstitute tomatoes and chipotles by pouring boiling
  water over both and let sit while polenta cooks. After polenta is
  fully cooked, drain, mince softened tomatoes and chipotle and add to
  mixture.

  Sprinkle drops of cold water over marble pastry board or cookie
  sheet. With firm spatula, spread cooked polenta onto board into a
  rectangle 1/4-inch thick. Let cool and cut into shapes with cookie
  cutters.

  Place shapes on cookie sheet sprayed with vegetable cooking spray.
  Broil 4-inches from heat source for 5 minutes and serve immediately.

  Total Calories Per Serving: 95; Fat: 1 gram

  (Serves 6)

  BY: Nanette Blanchard FROM: Chile-Heads Digest & Mailing List

  posted by Joan MacDiarmid 10-02-03

MMMMM
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