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Old 08-12-2017, 04:41 PM   #1
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Default The No-Meat Survival

The No-Meat Survival Food Pt. 1

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Old 08-12-2017, 05:24 PM   #2
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Burnt popcorn. Yummy. Here's part 2, where he tells you how to turn it into something you can eat.

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Old 08-12-2017, 10:20 PM   #3
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How slowly ( or fast ) does it decay when kept dry ?

..
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Old 08-13-2017, 03:26 PM   #4
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Quote:
Originally Posted by Ross View Post
How slowly ( or fast ) does it decay when kept dry ?

..
It is hard to say.

It would depend on your humidity, how you stored it (airtight) and the temperature.

I would bet the hominy would last the longest.
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Old 08-13-2017, 08:08 PM   #5
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I know grits will keep for years if kept dry. About 15 years ago I bought several pounds worth and put them in cleaned out glass pickle jars. I have done nothing special storage wise and go into a jar about every other month or so to fill a smaller container. There has been no noticeable change in taste.
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Old 08-16-2017, 09:22 AM   #6
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Better to store the corn unparched and then do a batch once a week or two as you need it. Gives one a wider range of options as to what to use it for.

Hominy and hominy grits, by which I mean whole corn that has had its hull removed, typically through the use of alkali soaking, will keep for years. This is because the germ is removed as a part of the process. Keep it dry, in the dark, and protected from insects and you're pretty well good to go.

Pinole' (whole parched corn) has been a travel food for centuries. Some varieties of corn work better for this than others though all can be made to serve. If you use popcorn or dent corn (both rather hard in texture) then it's best to mill it after parching.
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