Folks this is a slight difference than parched corn or pinole. This has nothing to do with hominy grits so Alden can relax on this stuff... :haha:
Take one 14 or 15 oz. package of Chulpe, and parch it by browning it in a dry...iron skillet. I use
THIS but I find it in the Hispanic Foods aisle or at a Hispanic market for a lot less.
It will make a popping sound but doesn't pop like popcorn. Once roasted, I put it into a coffee grinder, buy you could use a mortar and pestel or a grain mill.
So I end up with a sort of cornmeal from ground, parched corn (you could just stop at the parched corn)...'cept it's precooked. I don't know if you can do the same thing with already ground corn meal.
:idunno:
THEN I put the rock-a-hominy back into the pan, sprinkle about 1/4 cup of natural cane sugar on top, and place the pan into the oven for about 10 minutes at 300 degrees...I want the sugar to stick to some of the ground corn bits. Take it out and cool, then break it up if it has large chunks. Place this into a tin, or into your ration bag if you're going out on a trek.
You can omit the sugar, but as a trail food on a trek this helps when you sometimes hit that "wall" when walking, and you need to keep going. You down about a tablespoon of the stuff in a cup of water...the sugar gives a quick jolt, and then the rock-a-hominy starts to kick in as it digests.
Horace Kephart says there is nothing like rock-a-hominy for "the legs" and for "the wind" when walking in the mountains....and is unsurpassed when one is running a cold camp or on the move. Two tablespoons and a cup of water will tide one over for a meal in a tight spot, he adds.
LD
Take one 14 or 15 oz. package of Chulpe, and parch it by browning it in a dry...iron skillet. I use
THIS but I find it in the Hispanic Foods aisle or at a Hispanic market for a lot less.
It will make a popping sound but doesn't pop like popcorn. Once roasted, I put it into a coffee grinder, buy you could use a mortar and pestel or a grain mill.
So I end up with a sort of cornmeal from ground, parched corn (you could just stop at the parched corn)...'cept it's precooked. I don't know if you can do the same thing with already ground corn meal.
:idunno:
THEN I put the rock-a-hominy back into the pan, sprinkle about 1/4 cup of natural cane sugar on top, and place the pan into the oven for about 10 minutes at 300 degrees...I want the sugar to stick to some of the ground corn bits. Take it out and cool, then break it up if it has large chunks. Place this into a tin, or into your ration bag if you're going out on a trek.
You can omit the sugar, but as a trail food on a trek this helps when you sometimes hit that "wall" when walking, and you need to keep going. You down about a tablespoon of the stuff in a cup of water...the sugar gives a quick jolt, and then the rock-a-hominy starts to kick in as it digests.
Horace Kephart says there is nothing like rock-a-hominy for "the legs" and for "the wind" when walking in the mountains....and is unsurpassed when one is running a cold camp or on the move. Two tablespoons and a cup of water will tide one over for a meal in a tight spot, he adds.
LD
