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BS: Corn Flakes
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Subject: BS: Corn Flakes From: GUEST,jOhn Date: 29 Jun 05 - 11:10 AM Heloo, how you make corn flakes then? I been really skint recentelty, and decided to make them at home myself, but not sure how, i can get corn, frm that hippy shop near the phone place in city cebtre, but how you make it to corn flakes then? i bet i can get a big bag of corn for about a pound, cheep stuff in there. anyway= i went to market recuntly and got LOADS of biscuits for a pound, [and i meen LOADS , about 10 packets], but they tasted of mould, so i put them through next doors letterbox with a note= "dear next door, have some biscuits, from john" he didn't write back, but i,m not bothered. i nicked his weely bin, after some mad people set fire to mine, i thought if i give him some biscuits, he wont suspect me. [he will think i am a good bloke etc], i havent seen him since then, maybe he moved? |
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Subject: RE: BS: Corn Flakes From: Stilly River Sage Date: 29 Jun 05 - 12:48 PM jOhn, I see you're in fine form! Good luck with the flakey stuff. |
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Subject: RE: BS: Corn Flakes From: GUEST,.gargoyle Date: 29 Jun 05 - 12:49 PM 1. Cut the corn from off the round soft core (called a cob). 2. Let the kernals dry for a day. 3. Place each kernal on an anvil - strick with a solid metal hammer. 4. Place flattened kernals on a cookies sheet - dry/toast slowly in the oven. 5. Top you morning bowlfull with clotted cream and fresh fruit.
Bingo you have a breakfast fit for a Knight from Hull.
Sincerely, |
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Subject: RE: BS: Corn Flakes From: Ebbie Date: 29 Jun 05 - 12:57 PM That might work, garg. I was thinking more along the lines of a meat slicing machine, set for progressively thinner slices. But the toasting, I think, would be an integral part of the operation. Or the cream would not be the only thing clotted. BTW, what IS clotted cream? It sounds gross but seems to be acceptably tasty. |
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Subject: RE: BS: Corn Flakes From: TheBigPinkLad Date: 29 Jun 05 - 01:13 PM Good luck with that j0hn9. Clotted cream is Britain's answer to Mascarpone, only better. Like all things British, the pretentious feel foreign equivalents sound more appetising for some reason: Fried - sauteed Black pudding - boudin noir Leek an' tatie soup - vichysoise others? |
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Subject: RE: BS: Corn Flakes From: Blissfully Ignorant Date: 29 Jun 05 - 01:35 PM Dunno, what's French for deep-fried Mars Bar? |
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Subject: RE: BS: Corn Flakes From: GUEST Date: 29 Jun 05 - 01:36 PM Barre d'ares frite |
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Subject: RE: BS: Corn Flakes From: GUEST Date: 29 Jun 05 - 01:37 PM Barre cuite en friteuse de Mars, apparently. |
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Subject: RE: BS: Corn Flakes From: TheBigPinkLad Date: 29 Jun 05 - 01:39 PM Aimez pommes frites avec ca? |
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Subject: RE: BS: Corn Flakes From: GUEST Date: 29 Jun 05 - 01:43 PM Bar cooked out of fryer of Mars is what the translation re-translated into....i really don't trust these things.... |
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Subject: RE: BS: Corn Flakes From: John Hardly Date: 29 Jun 05 - 01:44 PM Here's my recipe for corn flakes: Ingredients: 1. 1 Box of Wheaties (wheat flakes) 2. 24 ears of corn 3. blackboard (erasable whiteboard will do) 4. chalk (if using erasable whiteboard, use washable markers) 5. pointer 6. classroom Give the box of Wheaties the chalk, blackboard and pointer. Put ears of corn, box of wheaties and the rest of the ingredients together in the classroom. The Wheaties, having gone through the experience, should be able to teach the corn how to become cornflakes. |
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Subject: RE: BS: Corn Flakes From: Blissfully Ignorant Date: 29 Jun 05 - 01:44 PM Bar cooked out of fryer of Mars, is what the translation re-translated into. I don't trust these things... I'm off to buy a deep-fried Mars Bar now. In French. |
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Subject: RE: BS: Corn Flakes From: TheBigPinkLad Date: 29 Jun 05 - 01:45 PM ... or do I mean voulez? |
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Subject: RE: BS: Corn Flakes From: Megan L Date: 29 Jun 05 - 01:47 PM 1 get your road roller good and hot 2 place the corn betwean to nits of tinfoil (not strictly nescessary if you can spit oot the gritty bits fine) 3 roll with the hot road roller if you want it fancy dont forget to throw in a few scabby strawberries when you are ironing |
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Subject: RE: BS: Corn Flakes From: Donuel Date: 29 Jun 05 - 01:52 PM Watch the movie WELLVILLE carefully. There they go into great detail and exposition for novices regarding the process of making corn flakes. |
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Subject: RE: BS: Corn Flakes From: Ebbie Date: 29 Jun 05 - 02:02 PM I know what cream is- what is 'clotted' cream? Cream scooped off the top of whole milk that's not been homogenized? (I'll bet that's the answer- don't know why I didn't see it before. I kept visualizing cream breaking up and going sour.) |
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Subject: RE: BS: Corn Flakes From: GUEST,MMario Date: 29 Jun 05 - 02:05 PM clotted cream is made by gently heating "rich, unpasteurized milk" -(or cream) until a thick layer of semi-solid cream rises to the top, when cooled, this thick layer is skimmed off the thinner residue. |
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Subject: RE: BS: Corn Flakes From: Blissfully Ignorant Date: 29 Jun 05 - 02:10 PM A breif desciption of cornflake making is included here in this article about Mr Kellog who invetnted them. Accidentally, it seems :) |
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Subject: RE: BS: Corn Flakes From: Ebbie Date: 29 Jun 05 - 03:02 PM MMario, why does it have to be heated? Cream always rises to the top. To coin a phrase. |
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Subject: RE: BS: Corn Flakes From: Bill D Date: 29 Jun 05 - 03:38 PM Dr. Kellog was also semi-famous as old "tie-their-hands Kellog, who wrote the book "Plain Truth" in which he advises parents on how to keep themselves and their children from the TERRIBLE offense of "self-abuse"....cornflakes was only one part of a bland diet designed to not intensify one's more sordid urges. |
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Subject: RE: BS: Corn Flakes From: TheBigPinkLad Date: 29 Jun 05 - 04:00 PM Yeah, I heard that too, Bill. He was a cereal masticater ... |
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Subject: RE: BS: Corn Flakes From: Ebbie Date: 29 Jun 05 - 06:35 PM LOL, Big Pink. |
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Subject: RE: BS: Corn Flakes From: frogprince Date: 29 Jun 05 - 06:39 PM Different strokes for different folks. No strokes for the righteous folks... |
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Subject: RE: BS: Corn Flakes From: Bill D Date: 29 Jun 05 - 07:08 PM ooohhhhhhhhhhhhhhhh, BPL....if I'd been on my toes, I'd have used that one first! As it is, I must bow... |
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Subject: RE: BS: Corn Flakes From: Bee-dubya-ell Date: 29 Jun 05 - 10:17 PM Kellogg accidentally left a pot of boiled wheat to stand and the wheat became tempered (soften). When Kellogg rolled the tempered or softened wheat and let it dry, each grain of wheat emerged as a large thin flake. The flakes turned out to be a tasty cereal. Kellogg had invented corn flakes. That's quite an accomplishment. Boiled a potful of wheat and it turned into corn flakes. |
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Subject: RE: BS: Corn Flakes From: Stilly River Sage Date: 30 Jun 05 - 12:35 AM BWL, I was going to paste the same quote, and ponder the same process, but find you beat me to it. If this soaking hot grain had happened in England, then I would be able to rationalize that when they call wheat "corn" it is as a general term meaning grain, that "corn" does not automatically mean "maize" over there. But that doesn't work here in the U.S., for Kellogg to soak wheat and have it turn to corn. Unless the person who wrote this for About.com is British and interchanged the terms and no one caught it? Maize. SRS |
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Subject: RE: BS: Corn Flakes From: GUEST,.gargoyle Date: 30 Jun 05 - 02:05 AM Ingredients: Milled corn, sugar, malt flavoring, high fructose corn syrup, salt, iron, niacinamide, sodium ascorbate and ascorbic acid (vitamin C), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), vitamin A palmitate, folic acid, vitamin B12, and vitamin D. To maintain quality, BHT has been added to the packaging.
Corn used in this product contains traces of soybean.
It is that second,third,fourth ingrediant with the added BHT- which Sir John from Hull - and others watching their glycemic-responce-index should be concerned about.
My recipe is totally organic and natural.
Sincerely, |
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Subject: RE: BS: Corn Flakes From: sixtieschick Date: 30 Jun 05 - 02:13 AM Bee-Dubya-ell, is this possibly what you are referring to? Granola: First patented as "granula" by Dr. Caleb Jackson in 1865, the original article was a twice-baked mixture of graham flour (coarsely ground whole wheat flour) and water which required an overnight soaking in milk. Needless to say, it was not an overnight sensation. Another member of the hygienist health movement in the U.S.A., John Kellog, created his own mixture of "granula" with oats and cornmeal—and was promptly sued by Dr. Jackson for patent infringement. Kellog changed the name to "granola," to circumvent the patent office, and national success was finally achieved—100 years later. |
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Subject: RE: BS: Corn Flakes From: Torctgyd Date: 30 Jun 05 - 04:28 AM Ebbie, Both Devon and Cornwall - counties in the South West of England - are famous for their thick cream, which is mainly produced on farms, and in small dairies. The most famous of all is 'Clotted Cream' which achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type, in pans, traditionally made of copper but latterly stainless steel, to about 190°f and allowing it to cool slowly. In the farmhouses, the pans were heated crudely over a fire or stove and the cream was rich in acid and aroma-producing bacteria. Dairy or factory methods were much better controlled, using steam heated pans. The cream is usually packed in shallow trays a few inches deep and forms a yellow crusty surface. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small cartons (from BritishDelights.com) I don't like cream so I never tried it but as a boy on holiday in Cornwall in the late 60's and early 70's I well remember little tubs of it being sent through the post to relatives still at home. T |
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Subject: RE: BS: Corn Flakes From: GUEST, Ebbie Date: 30 Jun 05 - 01:47 PM Torctgyd, thanks for the description. I've never run into the process or the finished product, even though I grew up around US dairies. Wonder if the US has a market for it, if the US has regionally developed a taste for it? |
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Subject: RE: BS: Corn Flakes From: GUEST Date: 30 Jun 05 - 01:56 PM "That's quite an accomplishment. Boiled a potful of wheat and it turned into corn flakes." No biggie. You fire a kiln full of clay and it turns into pottery. |
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Subject: RE: BS: Corn Flakes From: GUEST, Eb Date: 30 Jun 05 - 06:33 PM But you don't boil a pot of stones and have them turn into meat balls. |
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Subject: RE: BS: Corn Flakes From: GUEST,sixtieschick Date: 30 Jun 05 - 09:02 PM Ebbie, real clotted cream is made from unpasteurized cream, which is hard to obtain in the USA. Miriam |
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Subject: RE: BS: Corn Flakes From: GUEST, Ebbie Date: 01 Jul 05 - 02:12 AM Thanks, sixtieschick. I imagine the cream is also non-homogenized? In homogenizing the the the whole milk to a certain pitch in order to kill or eliminate certain bacteria, I believe. |
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Subject: RE: BS: Corn Flakes From: GUEST, Ebbie Date: 01 Jul 05 - 02:20 AM My word. Part of the text disappeared. I meant to say: Thanks, sixtieschick. I imagine the cream is also not homogenized? In homogenizing the cream kind of disappears into the milk. Pasteurization entails heating the whole milk to a certain pitch in order to kill or eliminate certain bacteria, I believe. When I was in my early youth, my father used a 'separator' in his small dairy. That is a centrifuge which efficiently removes the two (cream and milk) from each other. He would give us little kids a cup of separated milk still warm from the cows. It was foamy and I thought it was very good. It is also what we slopped into pans for the barn cats. |
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Subject: RE: BS: Corn Flakes From: GUEST,sixties the cream also rises Date: 01 Jul 05 - 02:39 AM Yes, you need raw cream, from the cattle types mentioned in previous posts, that has not been broken down and mixed into milk. To a point, the longer unhomogenized milk stands for the cream to rise to the top, the thicker the cream. How fortunate you were to get real milk straight from your cows! I used to buy unpasteurized, unhomogenized milk from a farmer in Missouri. However, since it was illegal to sell raw milk for human consumption, we used to have to claim it was for our (nonexistent) livestock, and anonymously pick up fresh batches from his refrigerator and leave money in a jar. Kind of like buying moonshine! Miriam |
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Subject: RE: BS: Corn Flakes From: GUEST Date: 07 Jul 05 - 08:24 AM oh. |
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Subject: RE: BS: Corn Flakes From: Liz the Squeak Date: 07 Jul 05 - 08:31 AM Guest EB - you never tasted my mother's cooking!!! I shudder whenever I see a menu description that says 'just like Mother used to make', because I remember her cooking..... for a comparison, she was a school dinner lady (institutional cook/waitress/washerup) and everything you remember that was bad about school food, I got at home! I've just realised that I started putting on weight when I left home and started cooking for myself!! Mind you... I did work in a restaurant that sold cream teas.. that clotted cream does baaaad things to your hips! LTS |
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Subject: RE: BS: Corn Flakes From: GUEST,MMario Date: 07 Jul 05 - 09:26 AM the heating increases the yield of cream from the milk, *AND* there is a texture change from just skimming the risen cream. |
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Subject: RE: BS: Corn Flakes From: GUEST,Bainbo Date: 07 Jul 05 - 09:34 AM Cook your maize (or corn) along with sugar and vitamins; roll it out; toast it; then chuck it away and make porridge. |
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Subject: RE: BS: Corn Flakes From: catspaw49 Date: 07 Jul 05 - 06:17 PM We're one helluva' country! Our best inventions are so often total accidents like corn flakes and Ivory soap. Remember that story? The guy let thebatch of soap overcook and it turned into a foamy mass. The first thought was to dump the whole mess in the Ohio River but lo and behold they couldn't because the damn stuff floated. Then they found that the overcook had not only added the air which made it float but had purified the soap to a high degree. Some wag got to thinking about it and came up with the two great marketing tools of purity and floating and made Ivory the best selling soap in the country. Of course when we try for a new invention or idea things often go less well. Witness the Edsel. Spaw |
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Subject: RE: BS: Corn Flakes From: gnu Date: 07 Jul 05 - 06:24 PM Edsel was ugly... and her sister... ohhh. "...throw him a bar of Ivory soap and let him wash himself ashore, ayah". |
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Subject: RE: BS: Corn Flakes From: Jeri Date: 07 Jul 05 - 06:33 PM And then there's the story of how those foam ear plugs were invented. Guy just jammed some punched-out 'holes' in his ears. They don't taste like corn flakes though. For flakes of corn, you'd probably need batter with a lot of air and possibly some corn. You'd need something that would rapidly spurt the batter onto a baking sheet and a really hot oven. To do this right, the baking sheet avec les flakes would be moving constantly, past the spurters and through the oven, or else it would take you a week to bake a box full. |
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Subject: RE: BS: Corn Flakes From: robomatic Date: 07 Jul 05 - 09:03 PM jOhn, you can make a bundle if you can find a way to dry and flatten rhubarb and mix with the corn, that way you'd save me a step in fixin' me brekky. robo |
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Subject: RE: BS: Corn Flakes From: frogprince Date: 07 Jul 05 - 11:46 PM Just don't try to stomp dry corn/maize kernals into flakes barefoot; it HURTS. Not quite as bad as my buddy who broke an ankle trying to make coconut wine....but... |
