Scivillage.com Casual Discussion Science Forum

Being from the south, I am familiar with hominy. Hominy with cheese, hominy grits, posole, and masa. All the magical results of soaking hard field corn in lye! Seems like a lot of trouble to go thru. But what else were you goin to do with that field corn?

http://www.huffingtonpost.com/2014/06/23...15126.html

"Due to its lack of invincible components, I actually prefer hominy to sweet corn. The first time I see it in recognizable form will usually be the last time." --Pete Yodel