[Sca-cooks] treating food with lye t.d.decker at
worldnet.att.net Wed Nov 29 06:16:20 PST 2006 Hominy is hulled,
dried corn. The hulls are removed through boiling. Lye hominy is
produced when lye is used to soften the hulls before boiling. In
the U.S. hominy is commonly used to refer to lye hominy. Hominy
and lye hominy were developed in the pre-columbian Americas and
are cultural transfers, so you probably won't find any
references to lye soaked grain in Polenta is the Italian variant
of cooked grain meal, which is probably of Neolithic or older
origin and is found in most human cultures. Maize polenta is
eaten all over Italy, but it is most associated with northern
Italy because that is the major maize growing region of the
country. > What effect does soaking a grain in lye have on it?
When/where was > this done in period Europe? I thought that
polenta was mostly a > northern Italian thing. Maybe they just
didn't soak things in lye > there, even if they did elsewhere. >
<<< I think thats a lot of > grain sp