Wow Dan. A video of yours from 8 years ago. You’re filmmaking skills have been honed when compared with your new ones but your teaching and bushcrafting are the best no matter when they were shot.
Do you still make/eat/use parched corn in any of your classes? Thanks for making these Dan. Between you and Townsends I'm learning/re-learning a hell of a lot.
Grew up on parched corn. We often mixed it in with ordinary popcorn to add variety, as well. Both sets of grandparents were farmers, so sweet corn was easy to come by.
@@markeverson5849 Nixtamalized corn is dried corn treated to to make the nutrients avaiable for your body. Eating corn with out doing this is what sickened large numbers of people durring the Irish potato famine.
@@markeverson5849 You neeed to boil it with cacium hydroxide ( ancient peoples used wood ash but I've never been shown that in person) let it sit, then rinse drain & either grind into masa, or just cook it into soups or stews much like rice.
I read about this in the book Act of Oblivion , which I highly recommend, where it was referred to as nokehick. It sounds like it was made into cakes. It’d be cool to see a video on the next step of that process. Thanks for your awesome content!
heated vegetable oil goes rancid in months (that's ok if your using it up) butter is saturated fat and beef tallow are saturated fats and they don't go rancid in temperature and humidity variations.
Oil, fat, lard, tallow, etc are not necessary for parching. Indeed as you noted Bill it is counterproductive. I recommend not using any form of fat. I have parched amaranth, barley, buckwheat, oats, quinoa, peas, lentils, spelt, wheat and several varieties of corn without any oil. I did several pounds of each and they all lasted for several years. While it is a good idea to use a breathable bag, I only used ZipLocs and never had an issue. Parched food having contact with fat or water is the quickest route to spoilage.
A headsup I am sure you can live on this but for months?? I don't think anyone would last that long you really need protein in your diet. Trust me on that I experienced this first hand
You can eat corn to get enough protein, but corn is deficient in essential amino acids, so you'd eventually come down with pellegra. You have to pair corn with beans and process the corn with lye to get the full complement of amino acids.
I have read through a few tutorials and watched this video. I keep seeing references to use of "sweet corn" and that may well be good and even the best choice. But, many of the sources tout how parched corn was a product used by native Americans and pioneers. They did NOT have sweet corn so far as I know. The varieties they had were more like our modern day dent and flint varieties we grow for meal and feed corn. Sweet corn is a relatively recent development, one of the early varieties is called Hickory King or Hickory Cane. That is the corn from which I have had parched corn. By today/s standard, Hickour King is not a very sweet "sweet corn". Sweet corn varieties popular now are super sweet. Are the super sweets just as good for parching?
You can eat the flint and dent corns as "sweet" corn when the kernels are still in milk. It's not nearly as sweet as modern varieties of sweet corn, but it'll fill your belly.
I've never heard of parching corn. I like the video, but I don't think I caught the purpose of parching corn. We're just drying it out farther than if it stayed on the cob? This is to extend the shelf-life?
I liked these old videos better. But man you still do really good stuff. Hope your channel and your business continue to grow, even if you are from pennsylvania.
Please do a over night, or day hike food carry. And if you could maybe some cooking videos. Love your videos, right up there in my books with Dave Canterbury.
I liked the keyhole method seemed to work great for this. i have heard a person can survive on parched corn as a staple for a long time maybe even months, do you think that is true?
Hey, Brad, although this is a good video for short term survival the glaringly apparent misconceptions of modern preppers and survivalists are most are followers, not innovators or and they fail to think these things through before presenting them to others. I've been studying the How-To of nixtamalization using wood ashes and the indigenous peoples' from Mexico, Central and South America knew this necessary step to prevent diseases from the lack of absorption of vital nutrients. Evidently many of the North American natives and for sure the European people didn't know about this critical step. They took maize (corn) seed back to Europe and many planted it and ate it for long enough to end up with Pellagra and probably other mineral and vitamin deficiencies. Our modern corn processing skips this paramount step and this is terrible because we have the technology to make corn more digestible and the nutrients more absorbable easily without such input of intensive manual labor. Thanks.
I may have missed it but, once parched, do you have to do anything else before eating it? Can it be eaten dry or is it just used to add to other meals?
According to surviving 18th century texts, the Indians would mix it with water to make a porridge. Europeans mixed it with less water to make a thick paste. That paste was then formed into cakes and cooked in hot coals or a fry pan with some animal suet for flavor.
If we're hungry enough, we'll eat stone soup! I've been making cornbread out of field corn (or dent corn) for years. I still only have one head and four arms...........err............
Getting it off the heat. Won't pop unless it gets hot enough. William is mostly correct. Any variety of corn can pop if the moisture content and heat while cooking are enough. (Parching is a specific type of cooking, just as boiling or blanching are.) None of the others will pop as well as flint corn or popcorn though.
You go to the trouble of taking a cast iron pan to the bush but no spoon or spatula? How sad it that. You could have knocked one up from local materials in a minute. Unworthy.
Wow Dan. A video of yours from 8 years ago. You’re filmmaking skills have been honed when compared with your new ones but your teaching and bushcrafting are the best no matter when they were shot.
I am a Navajo. We use parched corn in stews, very tasty! Throw a few wild onions in and dip ats'idigo'í in it...you'll sleep good that night.
Do you still make/eat/use parched corn in any of your classes? Thanks for making these Dan. Between you and Townsends I'm learning/re-learning a hell of a lot.
Grew up on parched corn. We often mixed it in with ordinary popcorn to add variety, as well. Both sets of grandparents were farmers, so sweet corn was easy to come by.
Parched corn, jerky, and pemmican is what I make for my mountain man MRE's. Makes a great trail food! Enjoyed the vid!
It is not good to eat unnixtamalized corn, you can make nixtamal first & dry that for pounding & grinding for massa.
@@dianapovero7319 what in the world is Buena stabilized corn?
@@markeverson5849 Nixtamalized corn is dried corn treated to to make the nutrients avaiable for your body. Eating corn with out doing this is what sickened large numbers of people durring the Irish potato famine.
@@dianapovero7319 thank you for the information so how do I take my organic dried whole corn and make the nutrients available myself? Thank you
@@markeverson5849 You neeed to boil it with cacium hydroxide ( ancient peoples used wood ash but I've never been shown that in person) let it sit, then rinse drain & either grind into masa, or just cook it into soups or stews much like rice.
I read about this in the book Act of Oblivion , which I highly recommend, where it was referred to as nokehick. It sounds like it was made into cakes. It’d be cool to see a video on the next step of that process. Thanks for your awesome content!
I grew a heap of Mandan Parching Corn. Thanks for teaching me how to process it 💚
Good video, this is the first one I watched where they didn't burn the corn to the point of being inedible.
heated vegetable oil goes rancid in months (that's ok if your using it up)
butter is saturated fat and beef tallow are saturated fats and they don't
go rancid in temperature and humidity variations.
Oil, fat, lard, tallow, etc are not necessary for parching. Indeed as you noted Bill it is counterproductive. I recommend not using any form of fat.
I have parched amaranth, barley, buckwheat, oats, quinoa, peas, lentils, spelt, wheat and several varieties of corn without any oil. I did several pounds of each and they all lasted for several years.
While it is a good idea to use a breathable bag, I only used ZipLocs and never had an issue. Parched food having contact with fat or water is the quickest route to spoilage.
@@duxdawg, you are correct. Only add fats when preparing the parched corn for immediate consumption.
I like the parched blue corn... Hopi's make it, good stuff!
Awesome can't wait to try it myself
I am going to have to try this. Awesome video my friend
A headsup I am sure you can live on this but for months?? I don't think anyone would last that long you really need protein in your diet. Trust me on that I experienced this first hand
3 cups corn provides 1800cal and over 45g protien
You can eat corn to get enough protein, but corn is deficient in essential amino acids, so you'd eventually come down with pellegra. You have to pair corn with beans and process the corn with lye to get the full complement of amino acids.
I have read through a few tutorials and watched this video. I keep seeing references to use of "sweet corn" and that may well be good and even the best choice. But, many of the sources tout how parched corn was a product used by native Americans and pioneers. They did NOT have sweet corn so far as I know. The varieties they had were more like our modern day dent and flint varieties we grow for meal and feed corn. Sweet corn is a relatively recent development, one of the early varieties is called Hickory King or Hickory Cane. That is the corn from which I have had parched corn. By today/s standard, Hickour King is not a very sweet "sweet corn". Sweet corn varieties popular now are super sweet. Are the super sweets just as good for parching?
Rooster not 100% sure on that. I never really gave it much thought I just used corn I got from a local farmer
You can eat the flint and dent corns as "sweet" corn when the kernels are still in milk. It's not nearly as sweet as modern varieties of sweet corn, but it'll fill your belly.
I've never heard of parching corn. I like the video, but I don't think I caught the purpose of parching corn. We're just drying it out farther than if it stayed on the cob? This is to extend the shelf-life?
I prefer the parched blue corn! It's good!
I liked these old videos better. But man you still do really good stuff. Hope your channel and your business continue to grow, even if you are from pennsylvania.
Why don't you like Pennsylvania?
@@camoman132, it's the best state even with Tom Wolf! (Westmoreland County resident here.)
You used to be young. I used to be young. Father Time is a son a bitch! LOL. We're both still out in the woods so it's all good!
good video. keep them coming
Please do a over night, or day hike food carry. And if you could maybe some cooking videos. Love your videos, right up there in my books with Dave Canterbury.
I have a large cooking series coming up soon. Going to be epic!
I liked the keyhole method seemed to work great for this. i have heard a person can survive on parched corn as a staple for a long time maybe even months, do you think that is true?
maybe for lots of this consumed it might need nixtamalization to get vitamin B? Like corn tortillas. To prevent Pellagra.
Hey, Brad, although this is a good video for short term survival the glaringly apparent misconceptions of modern preppers and survivalists are most are followers, not innovators or and they fail to think these things through before presenting them to others. I've been studying the How-To of nixtamalization using wood ashes and the indigenous peoples' from Mexico, Central and South America knew this necessary step to prevent diseases from the lack of absorption of vital nutrients. Evidently many of the North American natives and for sure the European people didn't know about this critical step. They took maize (corn) seed back to Europe and many planted it and ate it for long enough to end up with Pellagra and probably other mineral and vitamin deficiencies. Our modern corn processing skips this paramount step and this is terrible because we have the technology to make corn more digestible and the nutrients more absorbable easily without such input of intensive manual labor. Thanks.
wel done sir
atb
steve
Thanks Dan!
Gman I have corn over a year old without issues no need to vacuum seal
Chicken feed corn would probably be a bit tough on your stomach, you can still parch it then you can eat a bit and see how it agrees with you
Good video.
How many recipes can be used with parched corn I'm interested in knowing
better to make hominy kernels and dry them, more versatile, easier to digest.
Yeah true. I'm Eastern Cherokee, we did that with hominy and not sweet corn.
good video liked your firepit
Parched corn is mentioned alot in the King James Bible 🙂
I know a but off topic but where did you get your shirt?
That shirt tho
Jerry Seinfeld is JEALOUS!!!!!!
No corn nuts are made differently.
Interesting video
Thanks. Can you store it in a mason jar?
That would be like storing it in a plastic bag as far as the permeability of the container goes. Dryness is key.
I may have missed it but, once parched, do you have to do anything else before eating it? Can it be eaten dry or is it just used to add to other meals?
You can eat it dry or add it to meals
According to surviving 18th century texts, the Indians would mix it with water to make a porridge. Europeans mixed it with less water to make a thick paste. That paste was then formed into cakes and cooked in hot coals or a fry pan with some animal suet for flavor.
seems like the oil would oxidize or go rancid?
never had that happen
are corn nuts the same as parched corn?
Can you parch feed corn ,like deer corn
My question as well.
If we're hungry enough, we'll eat stone soup!
I've been making cornbread out of field corn (or dent corn) for years. I still only have one head and four arms...........err............
Why does the corn pop?
HOLY CRAP LOOK HOW YOUNG YOU ARE....FACT BUSHCRAFT MAKES YOU OLD, DAN! LOL
Why is he mixing with a stick , does he think its the 1800's
I love sticks. They are very versatile and available on site. Wish we had more of them here in the desert.
How do you stop it popping?
Sweet corn does not pop. Only popping corn makes popcorn. However the odd kernel will appear to pop, but only slightly.
William Wright Thank you
Getting it off the heat. Won't pop unless it gets hot enough.
William is mostly correct. Any variety of corn can pop if the moisture content and heat while cooking are enough. (Parching is a specific type of cooking, just as boiling or blanching are.) None of the others will pop as well as flint corn or popcorn though.
Yak yak yak. Gaw get to it
sour lemon
You go to the trouble of taking a cast iron pan to the bush but no spoon or spatula? How sad it that. You could have knocked one up from local materials in a minute. Unworthy.
Why don't you make your own fucking videos and show us how's it's done asshole
Albert Head shut the fuck up