[JRandomFreeper]

None of the mestizos I spent time living near in NM used lime for grinding straight corn meal. They did for making masa.

I had a 90 year old teaching me to cook the way they do up in the mountains in a community that is over 300 years old. That's older than the US, and their traditions are still strong.

I learned the secrets of the 3 sisters (corn, beans, squash) up there.

/johnny

[Marcella]

My flour and all grains are the long term 20-25 yr. cans from Walton. Years ago, I tried storing flour and oatmeal and you don’t want to know what that looked like after a period of time. Right then, I went with Walton to be damn sure my grains would be good. Dehydrated veggies and other foods are also the 20-25 yr. sealed ones.

That long term list was really long and I don’t think about it any more as it’s stored and I have a paper copy of what is there.

You will survive no matter what because of what you know but I knew my limitations and did what I had to do to know I’d be okay. There is more than one way to skin a cat and apologies to your catz for using that phrase.

[Harmless Teddy Bear]

The lime soak, dry and grind is called masa harina. You do everything the same as making masa but then you dry the masa and grind that up. It will keep about a year in that state and you can have masa any time you want, just add water.