StillSmart

When I was a lad, we used to go walking through “Corn Fields”, it now appears that I did not, I may have been walking through fields full of wheat, barley, rye, or some other type of grain but definitely not corn. The word corn in my education seems to have been used as a collective noun for grains.

With the changing climate and selective cross pollination, I now have the opportunity to go walking through "Maize Fields" which are now viable in the North of England climate.

I do not know where "Sweet Corn" comes into these ramblings, is all Maize sweet? or only some of it? and as distillers are we only interested in Sweet Yellow Corn? or is the corn quoted in stories of old American tales another type / colour?

So when I am looking for corn in the UK, is it simply Maize? or a specific type of Maize? sweet or otherwise?

I have seen Flaked Maize mentioned, but I am still looking for a supply of "Cracked Maize” that is the UK equivalent to the "Cracked Corn” quoted in American recipes for UJSSM.

Has anyone tried this or something similar?

http://www.petfeeds.co.uk/Catalogue/Bir ... 5kg-FCMAIZ

"Fine Cut Maize" they also sell "Maize Meal or "Large Cut Maize" and "Micronized Flaked Maize"

Does anybody out there have any clues or would like to hazard a guess?

I was born on a farm, and we used what we called kibbled corn which is maize,looks the same.

Flaked Maize is generally steam cooked then rolled to make flakes (not Cornflakes) The idea behind Cracked Corn is that the kernels are just about cracked open to allow the extraction of the starch inside without too much mess. Flaked or Cut Maize is very messy and difficult to work with. I would dearly love to be able to get my hands on properly cracked Maize but I swore a good while ago I will never use Flaked Maize for anything again unless I buy a horse

AM

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Kibbled Maize, it is.

Many thanks, lots of nice pictures. A few of the suppliers seem to include some form of cooking which I will avoid.

Thanks again.

Brian

found some and posted here
viewtopic.php?f=1&t=3095

You did walk through corn fields, just those 'Mericans that insist on only calling maize corn

I buy whole maize from the animal feed place, it looks like yellow sweet corn out a tin, except it is very hard. I then crush this down to about this consistency using a corona mill driven with an electric drill.


I then steam cook it as it can turn very thick, so direct firing is usually a bad idea. It want to be cooked in excess of 80oC to give up the goodies - I then add the other grains as it cools, rye, then barely when the temp is unlikely to kill off their enzymes.

I'm just using the maize that is available to me, I think state side something call white corn is used for whisky making - but outside of Kentucky I'd have no idea where you would sorce some. Also I might have remembered this wrong so take with a large pinch of salt

I hate making corn whisky so much, I usually can only bring myself to do it about once a year.

@ YHB: I doubt if you would have confused wheat or some other grain with corn.

Maize is an American term for corn. Often GM or modified in some way these days as it is generally grown for feed or cooking oil. Tough to eat.

Sweet corn is sweeter than maize and tastes a whole lot better. Cob a bit smaller than maize.

Sweet white corn is the best of all for the dinner table. I have heard it makes the best shine also.

Corn maybe whole kernel, cracked (in half or more), corn meal (various sizes) down to corn flour.