Talk:Hominy

message: There is no citation for nixtamal and nixtamalization being a 10,000 year old product or technology.  Where is the source?
also classic Mesoamerican nixtamalization does NOT remove the germ so there are more than a few factual issues with this document.
(comments above by Jadepearl)
Agreed.  The nixtamalization article states that the process dates to only 1500 BC - 3500 years old.  This too is unsourced, however, so I'm unwilling to change this article just yet.  Tofof 10:41, 12 September 2006 (UTC)
thread_title: Nixtamalization dating

message: Under Native American recipes, ham in included.
There were no suidae (pigs) in N. America prior to European introduction so they could not have used ham.
js  —Preceding unsigned comment added by 64.135.200.7 (talk) 14:27, 18 March 2009 (UTC)
thread_title:  Native Americans and Ham 

message: I gather from this article that the word "hominy" derives from the Powhatan word for maize which was "appuminneonash".
Any explanation of how this happened?  Perhaps the Powhatans pronounced "appuminneonash" as "hom-inn-knee" and it was a natural connection to make.
Thanks, Wanderer57 (talk) 19:50, 2 July 2012 (UTC)
thread_title:  Etymology 

message: This article fails to mention that only traditional variants of maize are suitable for making hominy - That is flint corn, field corn or bent corn.  The common sweet corn varieties (and those used for popped corn as well) found in most supermarkets contain too much sugar and turn to glue during the process of preparing hominy.  Very few articles about preparing hominy state this fact and my first attempt to produce hominy ended in utter failure.  After obtaining the proper corn, I have since had no trouble producing good hominy.
Trelevich  — Preceding unsigned comment added by 91.76.10.243 (talk) 08:47, 12 May 2013 (UTC)
thread_title:  Maize types suitable for preparing hominy 

message: In the second sentence of the Production section, it talks about grinding the soaked maize to make masa. This seems to be misplaced, as the production of hominy doesn't involve grinding, correct? JSteiner13 (talk) 22:27, 1 August 2015 (UTC)
replies: text: Masa is used to make tortillas (and gorditas, arepas, pupusas, tlacoyos, sopes, etc. which are thicker variants of tortillas) and tamales, which are eaten everyday 3 times a day in almost all Latinamerican countries, even in the U.S. as grits. The whole grains are eaten in dishes like pozole and similar dishes in Sudamerican countries. It is analogous as compairing wheat flour vs whole wheat grains. It is eaten more in different breads, cakes, cookies, in Bechamel like sauces, and many more uses. The whole wheat grains are also cooked and eaten in many ways. This analogy should dissipate your doubt.  — Preceding unsigned comment added by 201.124.186.230 (talk) 17:57, 6 August 2020 (UTC)
thread_title:  Masa? 

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thread_title:  External links modified 

message: The Oxford English Dictionary defines hominy as "Maize or Indian corn hulled and ground more or less coarsely and prepared for food by being boiled with water or milk." 
This seems to suggest that hominy is a maize flour and apparently need not be nixtamalized. It has a number of quotations confirming this usage. Zekelayla (talk) 10:04, 7 February 2018 (UTC)
replies: text: Furthermore dictionary.com has "whole or ground hulled corn from which the bran and germ have been removed by bleaching the whole kernels in a lye bath (lye hominy) or by crushing and sifting (pearl hominy) "Zekelayla (talk) 10:13, 7 February 2018 (UTC)
thread_title:  Definition too narrow? 

message: That's like making an article on cars but not mentioning that they have engines in them. 174.17.231.107 (talk) 07:01, 6 November 2018 (UTC)
replies: text: menudo? aren't you confusing menudo with pozole? Please be more explicit.  — Preceding unsigned comment added by 201.124.186.230 (talk) 18:06, 6 August 2020 (UTC)
thread_title:  How can you have an article on Hominy without a single mention of menudo? 

message: An editor has asked for a discussion to address the redirect Hulled corn. Please participate in the redirect discussion if you wish to do so.  signed, Rosguill talk 05:08, 21 December 2019 (UTC)
thread_title:  "Hulled corn" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: This is an apparent dish that, when I google, turns up only a restaurant in, I think, TN. Is this really the name of a dish, too? It sure sounds intriguing, but it wasn't linked to anything or described. YellowAries2010 (talk) 20:07, 18 November 2022 (UTC)
thread_title:  hog 'n' hominy 

message: I'm confused. The common wisdom stated in this article is that nixtamalization reduces incidence of pellagra by unlocking the niacin in the corn. So I looked at the table with the nutrition facts of hominy (nixtamalized corn) and the niacin content is so negligible that even if you ate a gallon of it per day you should probably still get pellagra if you have no other sources of niacin in your diet. Googled it and it's not a mistake. Hominy really does have only insignificant trace amounts of niacin, so corn is a virtually niacin-free food no matter what you do to it. So that still leaves the question unanswered, of how the Aztecs weren't getting pellagra, because clearly nixtamalization wasn't the reason. Succubus MacAstaroth (talk) 14:00, 23 January 2023 (UTC)
thread_title:  Niacin in hominy 

message: It currently states in the nutritional table: 72 kJ (17 kcal).
It should be 72 kcal, though. So 301 kJ (72 kcal). 95.90.246.239 (talk) 11:45, 27 April 2023 (UTC)
thread_title:  Error in kcal/kJ - Nutritional Table