I am sorry the Picasa pictures have vanished in that post. I went back a couple of months ago and edited the picture of the meal back in! Picasa changes the addresses! (The picture above is also in Picasa. I think they do pretty good with their images but I worry they may change the URL again :/.)
It is Seedcorn's recipe. He is going to tell me how to make bread dough without a mill next! I've got black-bearded wheat again this year .
Well, it is flour corn and if that is a "flint" then it dent be denied !
We will have some Soldier beans tomorrow for lunch. I've gotta say that a "regular" dry bean variety is a lot easier to shell than a green bean or multi-use bean like that rattlesnake bean! I shelled just about that many more of those beans after I took the picture and my fingers are sore!!
Soldier beans are a little dangerous, too. Still, the whole shelling process must be about 4x as fast! The Rattlesnake beans sure made good soup the one time I used them, however. I tried to keep that in mind while I wrestled with those little guys . . .
Flint type. Dent corn has just that, a huge "dent" in top of the kernel. Flint corn has a rounded top (think popcorn). Then you have the iodents that have small dimple on top. It's a cross between flint types and dents.
I prefer dents for corn meal to make corn bread as they are softer and sweeter. Flint corns give you that gritty texture. Especially if ground and not pre-soaked or batter allowed to sit for a while.