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Login Name Post: Where can I buy Parched Corn?        (Topic#214486)
horner75 
62 Cal.
Posts: 2654
horner75
12-05-07 10:28 AM - Post#496429    


Where can I buy a supply of Parched Corn?...Upper Missouri Trade Company used to carry it bulk, but their long gone!... For any of you who have never tried the stuff...it is very much like CORN NUTS!

Great by itself or camp cooking in stew etc.



 
Claude 
Cannon
Posts: 13821
Claude
12-05-07 10:48 AM - Post#496441    

    In response to horner75

"Corn Nuts" is actually hominy.

But, parched corn is very easy to make and in some cases, better than what is being sold.

http://www.muzzleloadingforum.com/fusionbb/showtopic.php?tid/117219


 
Stumpkiller 
Moderator
Posts: 17467
Stumpkiller
12-05-07 12:42 PM - Post#496479    

    In response to Claude Mathis

http://www.turkeyfootllc.com/driededibles.html

Can't argue with Claude that homemade & fresh is best, but Turkey Foot Trading Co. is mighty handy for small batches in the off season. ;-)
"Don't take life too serious - it ain't nohow permanent."


 
Grenadier1758 
58 Cal.
Posts: 2214
Grenadier1758
01-12-08 11:10 PM - Post#517035    

    In response to Stumpkiller

I go to my neighborhood natural food store. There they have bulk bins of "Glad" Corn. This is pretty close to parched corn. Good stuff.


 
snake-eyes 
Cannon
Posts: 6441
snake-eyes
01-13-08 03:03 AM - Post#517082    

    In response to horner75

horner,
Google "parched corn"...you will be amazed.
snake-eyes

 
Otter 
45 Cal.
Posts: 647
Otter
01-22-08 11:39 PM - Post#522037    

    In response to snake-eyes

Go to the Cabela's, Bass Pro or Sportsman's Warehouse closest to you and buy a bag of their "deer corn" (plain corn, not the stuff with additives). You'll have about 50 pounds (or so) of corn to make your own parched corn from. Follow suggestions in the link Claude posted in this thread, turns out good . . .
Watch yer topknot . . .

NRA Endowment Member


 
Crossfire 
36 Cal.
Posts: 96
Crossfire
02-17-08 07:02 PM - Post#533612    

    In response to Claude Mathis

Just curious...I know the difference between hominy and regular corn. Corn nuts taste to me pretty much the same as parched corn (just very salty). I know they made hominy back in the 1800s, so anyone know if they parched it too?

Also, why parch? Is it just a way to keep the corn longer (it IS already dried)? Or, is it a flavor thing? Or, is it to soften it some for chewing - eating dried corn hurts.

If parching is a way to store corn longer, then it wouldn't make any sense to parch hominy as the purpose of making hominy was to store it longer.

Just wonderin...

 
Bountyhunter 
50 Cal.
Posts: 1249
02-17-08 08:58 PM - Post#533659    

    In response to Crossfire

All our grocery stores have it in the Mexican food section. Bags full of it. Apparently a staple food item for the Mexicans.

 
Claude 
Cannon
Posts: 13821
Claude
02-17-08 09:08 PM - Post#533663    

    In response to Crossfire

  • Crossfire Said:
Just curious...I know the difference between hominy and regular corn. Corn nuts taste to me pretty much the same as parched corn (just very salty). I know they made hominy back in the 1800s, so anyone know if they parched it too?



It's been my experience, that once you make hominy, (soaking in water, etc.), it can no longer be "parched" or roasted as with plain dried corn. Some people will tell you that they parch hominy or frozen "cut corn", but I suggest that it is not truly "parched corn".


  • Crossfire Said:
Also, why parch? Is it just a way to keep the corn longer (it IS already dried)?



Drying corn will preserve it and it can last for years if stored properly (kept dry). We generally refer to parched corn, as corn that has been dried and then roasted. Roasting makes it softer and imparts a roasted flavor. It can be eaten as is, or added to soups and stews.

That's my two-cents, other people's mileage will vary.


 
Mark Lewis 
69 Cal.
Posts: 3370
Mark Lewis
04-03-08 12:25 PM - Post#553176    

    In response to Claude Mathis

I dry frozen whole grain corn in the oven, and then I parch it in a skillet. Very cheap & safer to eat IMO. The Hickory Peg is closer looking to early types of corn.

 
George Kevil 
36 Cal.
Posts: 63
04-06-08 10:07 AM - Post#554494    

    In response to Mark Lewis

Here is the corn I use, Maiz Cancha Cuzo made by Amaznas.I found this at a Food for Less store. They have lots of Mexican food there.It's supposed to be the same variety of corn grown 200 years ago or so I was told.Anyway it's great stuff.I just heat it up in a dry skillet but you could use oil if you want but I don't cause oil tends to go bad in time. Medium heat and stir till browned' It'll pop some but not like our pop corn.
When done I grind it up for trails food or flour. Hope this helps.
George

 
horner75 
62 Cal.
Posts: 2654
horner75
04-07-08 06:48 PM - Post#555129    

    In response to George Kevil

Thanks everyone!

I got a bunch of great idea's as usual from our great forum membership!

 
Skagan 
54 Cal.
Posts: 1804
Skagan
04-13-08 12:02 PM - Post#557395    

    In response to horner75

I buy my parched corn from a seventh day adventist health food store. they sell it by the pound bag, I'm sure they're not parching it on the premisis, so I reckon they're getting it from their supplier, healthways maybe?
They also sell dried organic sweetcorn. I bought five pounds of it and now only parch up what I need for the trail.



 
Mark Lewis 
69 Cal.
Posts: 3370
Mark Lewis
04-13-08 04:01 PM - Post#557480    

    In response to George Kevil

Those Mexican stores also have the Muscovado sugar cones that are used for making Flan I believe. I buy those for historically correct trail sweetner. I get mine at Walmart in the ethnic foods (produce section normally)

 
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