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What is translation for Spandex in Spanish?
The translation for spandex in Spanish is: licra.
What is the translation for Rosie in Spanish?
Rosie is the same in Spanish as in English, but the Latin translation is Rose
What is the Spanish translation for peer review?
The translation from English to Spanish is revisión por pares.
What is the Spanish translation for what is your account number?
¿Qué es el número de to cuenta? is the Spanish translation.
What was the occasion in Spanish?
I assume you want a translation to Spanish. If so, the translation is "Que fue la ocasion?"
What do southerners call ground hominy without the germ?
Ground hominy without the germ is called "grits" and it is delicious.
What do maize soul food breakfast porridge hominy have in common?
grits
What is made from ground hulled white corn?
Grits. Hominy is the dried kernel with the hull and germ removed, leaving only the endosperm. When hominy is coarsely ground, it becomes grits. Grits can be served as a side dish. They can replace rice or potatoes, and be used in casseroles.
What do the words flapjacks and hominy grits help reveal in A Christmas Memory?
A Christmas Memory"?
Are grits from seeds?
Corn Often made with coarsely ground hominy (corn that has the hull/bran removed), polenta is virtually the same but is ground finer.
Are hominy and grits considered whole-grain products?
Only if they are stone ground. Otherwise they are considered processed grains.
Are grits and cornmeal okay for Passover?
Cornmeal -for Sephardim yes, for Ashkenazim no. Grits - If you're asking about grits made from corn (such as hominy), then these too are okay for Sephardi Jews only.
What is grits in spanish?
Grits is maiz molido, or mola.
What hominy has gluten?
Hominy grits are indeed gluten free. This product is made from stone ground corn, and is a popular food among those who have difficulty with Celiac disease or other gluten allergies.
Is there a difference between corn grits and cornmeal grits?
Grits are made from ground hominy, which is corn soaked in lye water until the outer hull puffs swollen, and is removed. Cornmeal is simply ground dried corn.
How do you make sweet grits?
ANSWER:Grits comes from the hominy corn and not the yellow corn we normally eat. It is allowed to dry and run through a grits mill that chips it into the small flakes we call grits. Before corn can be called hominy, the husk and germ are removed from the dry corn. This leaves you white corn. After the hominy is course ground, it is boiled until softened.A variation of hominy is lye hominy where the corn is soaked in wood ash lye until the husks and the outer hulls come off. Hominy can be eaten as is, or dried and ground into grits.The word grits comes from the Indian word ghreu meaning to grind.The word hominy comes from the Algonoquian tuckahumin, meaning to grind as well.This additional information comes from Rosa Tusa's "True Grits" published by Bantam books copyright 1977. If you can find it, this is a great booklet that covers a wide range of Southern regional foods and recipes, published during the Carter administration.
What is hominy corn?
Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. Commercially available canned hominy may have a slightly stronger scent when compared to the traditional preparation. The earliest known usage of nixtamalization was in what is present-day Guatemala around 1500-1200 BC. It affords several significant nutritional advantages over untreated maize products. It converts some of the niacin (and possibly other B vitamins) into a form more absorbable by the body, improves the availability of the amino acids, and (at least in the lime-treated variant) supplements the calcium content, balancing maize's comparative excess of phosphorus. Many Native American cultures made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in lye and beating it with a kanona (corn beater). The grits were used to make a traditional hominy soup (called Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was allowed to ferment (Gv-Wi Si-Da A-Ma-Gi-i), cornbread, dumplings (Di-Gu-Nv-i) or fried with bacon and green onions. Some recipes using hominy include menudo (a spicy tripe and hominy soup), pozole (a stew of hominy and pork, chicken, prawns, or other meat), hominy bread, hominy chili, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, the dough used to make tamales. Rockihominy, a popular trail food in the 19th & early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy can also be used as animal feed.
