To continue on the grain theme from yesterday ... I've been grinding my own flour again, now that it's cool and I'm doing a lot of baking again. I don't bake 100% whole grain bread, for the record, because my family isn't fond of it. Over time I'm raising the percentage of whole grains, but that's going to be a LONG LONG slog.
But since I am grinding and sifting and making corn meal mush and frying polenta and all, I ended up with a jar of ... well, *I* called the stuff corn grits, but in reality it was mostly husks. Being
The answer was ... not exactly. Too many flakes of husk. But ATSHTF, I'm sure we'd eat them happily. They weren't AWFUL. But we're not going to eat them until then.
Okay, I'll probably try them mixed into a loaf of white bread and see what happens next. Shhhh. Don't tell my family. Let's keep it a secret.