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| Antebellum Coarse Grits - Yellow |
Antebellum Coarse Grits - White |
| With particles
of corn ranging in diameter from 1/6 to 1/26 of an inch,
Anson Mills coarse grits are produced from field-ripened
Carolina Gourdseed White or John Haulk Yellow dent mill corns,
both prized historically for their exceptional flavor and
texture—and both, until recently, nearly extinct. Stove
time: 50 to 90 minutes depending on method. |
12 ounces - $4.95..........add
to bag
10 pounds - $40.00............add
to bag |
12 ounces - $4.95..........add
to bag
10 pounds - $40.00............add
to bag |
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| Carolina Whole Hominy Quick Grits - Yellow |
Carolina Whole Hominy Quick Grits - White |
| Produced from authentic whole
corn hominy grist, but milled slightly finer than the Antebellum
Grits, Anson Mills Medium Grits possess the natural whole
corn richness, creaminess and fragrance of 100% germ retained
corn. Medium grits make great spoonbread, grits cakes and
tamales. Stove time: about 20 minutes. |
12 ounces - $4.95..........add
to bag
10 pounds - $40.00............add
to bag |
12 ounces - $4.95..........add
to bag
10 pounds - $40.00............add
to bag |
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What is mill corn?
Sweet corn, which we eat on the cob in the summer, is harvested
young, in the milk stage, while skins and kernels are still
soft. Mill or field corn is left to dry and ripen on the stalks
until just 14% residual moisture remains in the kernels. By
this time the sugars--which predominate in sweet corn--have
matured into starches.
Grain crops are like tomatoes. A tomato that is given time
to ripen and develop flavor in the sun tastes incomparably
better than one that was picked green and gassed for appearance.
Similarly, field ripened grains--not the ones rushed green
from the field and force dried--promise robust, appealing
flavor and texture.
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Dent or Flint? (**Put somewhere near grits and polenta**)
Corn is classified by the type of starch (endosperm) in its
kernels. The premier mill corn of the American South, dent
(whose name derives from the dent that forms on the top
of each kernel as it dries) has a relatively soft, starchy
center. Dent corn makes easy work of milling--it also makes
phenomenal grits.
Flint corn, by contrast, has a hard, starchy endosperm and
produces grittier, more granular meal that offers an outstanding
mouthfeel when cooked. One type of American flint--indigenous
to the Northeast--was, and remains, the traditional choice
for Johnny cakes. In Italy, flint has been the preeminent
polenta corn since the 16th century when Spanish and Portuguese
treasure hunters brought Caribbean flint to the Piedmont
on ships. |
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