@julie@craftymeg@hajeka@fbailey Thank you Julie, Margaret, Henk-Jan and Felicity. I really appreciate your views, comments and favs. @vignouse Richard, I've never seen anyone eat this type of corn, only seen used in autumn decorations. I did find this, from the History Channel on the internet at History.com:
"Flint corn, or Indian corn, is one of the oldest varieties of corn, a type that Native Americans taught the early colonists how to cultivate. Its kernels, which come in a range of colors including white, blue and red, have “hard as flint” shells, giving this type of corn its name. Flint corn kernels contain a small amount of soft starch surrounded completely by a larger amount of hard starch, which means the kernels shrink uniformly when drying and are dent-free and less prone to spoiling (and therefore ideal for autumnal décor). Despite its tough exterior, this type of corn can be consumed by livestock and humans, and is used in such dishes as hominy and polenta." Thanks for making me curious enough to look it up while I was sitting at a computer.
I think your substitute corn model worked in your favor. I miss having some this year. With the meniscus issues I didn't decorate much and I confess it's a little depressing! I like your focus on this shot. Good one!
@vignouse I think they soak corn in lye to get the hard husk off the kernel when they make hominy. @olivetreeann Thanks Ann. this is actually leftover from last year or perhaps earlier.
November 20th, 2018
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@vignouse Richard, I've never seen anyone eat this type of corn, only seen used in autumn decorations. I did find this, from the History Channel on the internet at History.com:
"Flint corn, or Indian corn, is one of the oldest varieties of corn, a type that Native Americans taught the early colonists how to cultivate. Its kernels, which come in a range of colors including white, blue and red, have “hard as flint” shells, giving this type of corn its name. Flint corn kernels contain a small amount of soft starch surrounded completely by a larger amount of hard starch, which means the kernels shrink uniformly when drying and are dent-free and less prone to spoiling (and therefore ideal for autumnal décor). Despite its tough exterior, this type of corn can be consumed by livestock and humans, and is used in such dishes as hominy and polenta." Thanks for making me curious enough to look it up while I was sitting at a computer.
@olivetreeann Thanks Ann. this is actually leftover from last year or perhaps earlier.