Tamara van der Laarse, a.k.a. The No, is creating electronic music. The No … Read Full Bio ↴Tamara van der Laarse, a.k.a. The No, is creating electronic music. The No is a producer, remixer, audiographic designer and a DJ; anything from acid, new wave, post punk-pop, electro, IDM, rave trash, undefinable beats and occasionally abstract stuff. Recently she has remixed a track for The Moi Non Plus Remixed project.
http://www.myspace.com/tmnprmxxx

The No (dj-set) has been supporting acts like Soulwax, The Moi Non Plus,
DC20, The Wooden Constructions, 2 Many Dj's, Hakki Takki, zZz,
LCD Soundsystem, The Klaxons, Pitchtuner and many parties in the scene of Amsterdam.
Musically inspired by a lot of new wave, classical music and contemporary electronic stuff. The No is based upon the facts of desires.
The No is about sound,art and electronic music.

more info: http://www.plattegrondx.com/

Meat Survival Food Pt. 1
The No Lyrics

We have lyrics for these tracks by The No:

17 É mais uma, hein cleytinho paz Escama, bebê É o cl no…
And young Souls, thirsty for love Living in the darkness crying for l…
I don't know 苦いものがかすかに残っているの愛想笑いで日々の隙間に押しやるいつかは必ず失うものならばもう私恋なんていらなかった…
kiss ぼくのりりっくのぼうよみつないだ手の温度を確かめるために振り返った時に腕だけになったあなたが静かにそこにい…
Loss I always end up being late When I smelled the smoke,…
Mads Drari galsin Koulchi mrya7 dareb lean Li machi laye7 darbo J…
No Fucking Shit Ain't nobody can tell me no shit in it Ballin my…
No Idea 왕자님아 오늘도 악당에게 둘러싸여라 가냘픈 내 여인아 어둠 속을 울며 달려라 한…
No Intro Shamrock Nag Jer'Core What Dante Comin' at you for the…

Radio in My Head Demons in my head, can hear them talkin' to me Niggas…
Reprise I've nothing to give That can ever be sold No flags to…
What Well I just thought about you And all the things you…
What Is Love 出会って一秒決定デートとかしばらくずっと無理! そりゃそうだ誰でも本当ルールとか決めとかなきゃダメ一人でも悩め…
what is love? She looked at me And the emptiness in her eyes was…

You Call This Life? Got a thing I think I wanna say Just don't know…

The lyrics are frequently found in the comments by searching or by filtering for lyric videos

TRACKS

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Most interesting comment from YouTube:

Bob Spencer

7y↑15

Jon, a solution for you re parching corn directly on the coals...from The Anthropological Papers of the Museum of Natural history, Vol. XV, Part II, article by Gilbert L. Wilson, The Horse and the Dog in Hidatsa Culture, testimony of Wolf-Chief:

"I also parched two of the ears of corn I had brought. I made a little bed of coals, laid the ears of corn upon it, and rolled them around until they were parched corn."

Also by the same author, Buffalo Bird Woman's Garden, testimony of Buffalo Bird Woman:

"We parched the whole ears, sometimes, of ripe soft white and soft yellow corn. We had many squash spits piled up in the rear of the lodge behind the beds; these made excellent roasting sticks. The ear was stuck on the end of the stick and held over the coals.

"Parching ripe corn on the ear was a winter custom; but boys herding horses in the summer also parched whole ears sometimes for their midday lunch."

All comments from YouTube:

nondisclosureable

7y↑1.4K

My great grandfather sometimes did a parched corn breakfast when camping. He'd throw the corn into the embers when banking the fire for the night. by the time dawn hit most of the embers were ash (or very close to it) and he would sift the corn out, pound it with a rock and blend it with a bit of water and any berries we had found the night before. This mash would be thick and fried up in his ever present cast iron skillet to something of a thick flatbread. It was a lot tastier than it sounds. Oh, and we used the corn classified as 'feed corn' which we grew for the farm livestock. It wasn't very appetizing cooked in modern methods very starchy and bland but it was lovely parched.
He often left some of the larger coal bits in when he pounded the corn - he said the charcoal was 1. good for us and 2 would handle any impurities in the water that the heat didn't kill. I wouldn't trust this method with today's water contamination but it was fun as a kid.
On long excursions we'd also use a floating filter in our canteens - a muslin pouch filled with pounded cat-tail stem fibers and charcoal. Each day you'd fish the pouch out with its string open it up and wash the cat-tail fibers and muslin free of he used charcoal then squeeze it out, dry by the fire during breakfast and then stuff fresh charcoal into the pouch, plunk it in your freshly filled skin or canteen. to drink you'd tug its string so it would 'block' the mouthpiece (usually we just tied them to the caps so remove the cap and it pulls the filter into position) then sip. the water passes through the three stage filtration pretty well and even earthy water pours out fairly clear. Generally the cat-tail fibers needed replacing every 2 weeks or so.

jurrasicore

i wouldnt trust charcoal in the thing to disinfect any sorta water, charcoal absorbs things from water which is why its used for filtering, but if youre also eating i dont think it does anything then

Hollis Nugent

@Richard Colwell read this was so wonderful my. Thanks

chefsize

This is such a great grandpa move.

D. Aardent

3y↑1

Thats very helpful, thanks for sharing. Cattails have so many uses, different parts for different food sources(the pollen, the immature flower heads, the roots, the young stem shoots) and fibers for weaving and now this use for filtering water.

42 More Replies...

Tessa T

7y↑630

An anthropologist studying the remains of native people in the Yucatan peninsula when looking at their teeth commented that people who ate a lot of stone-ground corn also ate a certain amount of corn-ground stone.

oceanlightbaby mar

@Susan Barr the man is either sharing european know how on that lye treated corn or misspoke. In the Americas, the corn was lime (not lye) treated. Still is for producing the humble everyday flatbread: tortilla.

Multifister

@Den Of Earth Under The Everlasting Sky nobody was arguing that point. We’re talking about them not being the same plant

Den Of Earth Under The Everlasting Sky

@Multifister yeah, but they are from the same area...buddy

Multifister

@Den Of Earth Under The Everlasting Sky chocolate and cocaine are not the same plant, buddy

Grant Flippin

this generally applies to all corns (grains) used by early civilizations

22 More Replies...

R Brown

7y↑580

When a friend and I visited Peru in the late '80s, we stayed with a Quechua family high up in the Andes. They would throw whole cobs of dried native corn into the side of the fire. After cooling, they would remove the parched corn from the cob and put it in a small bag. The next day on the trail, our two guides would just eat that corn as they walked along. They gave us some and it was quite a nice snack. Tasted very much like Corn Nuts.

An Huỳnh

@Kurisuti MeiKo that sounded sweet (no pun intended).
But seriously though, knowing this now i'll have fun with sweet ceviche lol

Pie Productions

@Bobby Hempel that’s leleeapfrreoeo

Bobby Hempel

4y↑1

That's basically what corn nuts are.

tibnb

5y↑1

They do thay with rice

Gerald Johnston

5y↑4

@boogiemanspud The corn seed was only put in for a little while. What the result was I never heard. They did change the type of corn used in Cornuts as the kernel is smaller and much harder than the original now.

9 More Replies...

justalurkr

7y↑44

I always wonder how many preppers are here for post-grid collapse tips, especially for any vid with "survival" in the title! :-) No worries, just wondering. I'm still working on pemmican.

Apocalyptic Warrior

3y↑2

👋👋👀

Aramis419

7y↑117

I've been following since day 1 of Townsend videos, and it's so great to see how the confidence, enthusiasm, and passion of the Townsend crew has finally broken through that unsure arctic ice of "I don't know if this is a good idea" and has become that bright, undaunted spirit, of "Heck, yeah! We can do this!" that we know today.

Keep on keepin' on, Team Townsend!

roguishpaladin

4y↑8

Two years later and I think he's transcended to "Let's be the best darn reenactment channel on YouTube". He's the perfect blend of accessible and documented, in my opinion.

Evan Stanley

7y↑967

My mom just burned some popcorn in the microwave, so I had smell-o-vision for this video.

Jason May

3y↑3

@Dhejdkdkd Ebjejdjdjs your comment made no sense

Hank Williams

@Mr Remakes The future is now, old man.

John Jones

Back when marijuana was illegal, some lawbreakers would burn a bag of microwavable popcorn in order to cover the smell of their ill illegal actions from the local constable. She was probably just keeping such traditions alive. Really, your mother sounds like a living history.

16 More Replies...

Randall Hawkinson

5y↑9

WOW! Great presentation! Thank you for all your research! Out here at Monterey State Historic Park, we teach the 4th graders about the importance of corn in "Alta California" and how it was introduced by the Spanish (1770). With a population of mostly Hispanic, it's blows my mind that none of them know how corn is prepared for making the all important "flatbread" called a tortilla. The children grind the soaked corn with a "mano" (large oval shaped rock) on a matate (sloped grinding stone structure). They gather that up and form a matsa ball which is placed, then between a dampened piece of "recycled" linen and flattened in a small, wooden, hand press. They turn that over to us presenters for cooking on the brazier. Once cooked, they spread the butter that other classes made the day before in a churn. To see their eyes light up is worth far more than any amount of pay, especially since I'm volunteering. Thanks to this episode, I have a greater overall knowledge about corn and now have a wrath of info for my Civil War camp.

Jasmine Joshi

7y↑146

Back in India we still use sand to cook the corn for popcorn, puffed rice, peanuts and chickpea to roast the same method as you are using with the sand. It taste amazing. Thanks for your all videos, they are very interesting.

ef2b

4y↑7

@Meng Hao What you and @Rajbir Singh Shienh are discussing is not ignition of the salt, it is a flame test. When compounds are put into a hot enough flame, the flame will change colors depending upon what elements are in the compound. It has nothing to do with burning, which is a chemical reaction. What you are really seeing is quantum mechanics...electrons in the orbitals of the elements are excited by the heat and then, when they de-excite, they emit light. The light is of just one color (from that electronic transition) because the energy levels are quantized. Sodium flame tests produce an orange/yellow color and chlorine flame test produce a green color, but the salt (sodium chloride) does not "burn," does not separate into Na and Cl, and does not melt. Flame tests are typically done in a bunsen burner, which is a methane flame. The basic idea here is how we know what elements are in stars.

Prashant Pandey

4y↑1

@Meng Hao my mother uses salt when she prepares popcorn at home

Alex Donnett

@Meng Hao perhaps the salt method was more practical if near the ocean.

Meng Hao

5y↑3

@Rajbir Shienh I did use kosher, coarse, and table(granular) salt, and only the last actually ignited, so that would seem to follow what you've written.

13 More Replies...

Nelumbo nucifera

7y↑188

The sand method has been used to make puffed rice in South/Southeast Asia for a very long time. Bonus is that no threshing or milling of the grain is required; the hull separates in the cooking process. There's no trace of sand in the end product.

Arthas Menethil

5y↑1

they stool do that in some food stalls today

Dhejdkdkd Ebjejdjdjs

6y↑1

Remember to add moisture to the sand beforehand.

Vidar D

6y↑11

It is basically a cheap substitute for oil. Quite ingenious.

Ayy

7y↑7

India is south Asia yuh dip

2 More Replies...

Christopher Geissler

7y↑67

I'm struck by how similar this is to tsampa, the roasted barley flour that is a staple food in Tibet and the Himalayas. Tsampa is made by roasting barley grains in a large metal pan, then grinding it. It's sometimes made into a porridge, but is most commonly eating by mixing with water or butter tea into a doughy consistency and formed into little balls that are eaten directly.

Like the corn you describe here, tsampa is high-energy, stores well, and is very light and quick to prepare when you're traveling. It was and remains popular across Tibetan and related societies, but is especially useful for nomads. In the traditional agricultural system, farmers grew barley for tsampa and traded with nomads who produced meat and dairy (including a light, dense dried cheese) from yak and other animals in a mutually beneficial relationship.

John Sexton

7y↑28

My Grandmother had what looked like a castiron can on a rotissorie rod. She could put her corn in that and turn it over the fire until well roasted(parched). She did it once for me and let me turn it. It was fun and after ground into cornmeal she made cornmeal cracklin bread that was to die for.

John Ree

That sounds like an old fashioned popcorn maker it was cast iron and you just flipped it in the fire.

michael scott

7y↑117

Parched corn for me is to eat it as is. Pick through and get the cracked one and eat it like a snack. Grind up the uncracked, add enough water to make patty and ash cake it. Nutty, crunchy, smokey, and a little bit sweet. Do not eat in large amounts the corn will drink everything you do. I have made a Cream of Wheat style gritsy thing by boiling ground parched corn til thick and it was OK but I prefer real grits. Steel or iron skillet a must and if you do it inside you get to check your smoke alarms.

Diane Greene

Let's get together after the plague.

Kathy Young

michael scott Thank you for this info.

The Wooded Beardsman

7y↑121

Looking forward to part 2!

H.S. Thompson Duke

How long until he calls for nutmeg?

ltgreatsocks1

3y↑1

@Mermaid I was actually quite upset when he said “part 2.” I don’t care that this video was released half a decade ago, don’t play with my heart like that.

smellysausage 21

3y↑1

The wooded beards man in Townsend's comment thread you guys are littraly two of my fav youtubers ✌️ big hello from Australia

Frozen Gardens

100

Ate A Bee

3y↑3

Me too

4 More Replies...

MrGoatflakes

6y↑98

For those like me who have heard of nixtamalization but not hominy, apparently hominy corn is basically corn that has been nixtamalized, i.e. soaked in an alkali solution such as lye, wood ash or preferably hydrated lime. Which frees niacin, adds calcium if lime is used, frees iron and other minerals for the body and improves amino balance by removing zein protein.
It also removes quite a lot of the poisonous aflatoxins which can arise from mold in the corn, and these poisons can cause liver cancer, particularly when combined with hepatitis or other liver irritation.
Hominy or nixtamalized corn meal also will make a dough when mixed with water, whereas un-nixtamalized corn will not.
Nixtamalization or lack of it and related technologies the Amerinds employed, such as eating beans with corn, is important to understand many historical occurrences, right up into the 20th century. Even fairly recent African famines where corn was grown or provided but wasn't nixtamalized because no one knew to and neither did they know to also eat beans with the corn, which balances the amino acids in the diet. Maize is deficient in some and beans other ones.
These two practices and the lack of them explains why even though Indians can live well on corn and beans (and squash, for vitamin C, and folate etc.), often with very little else, whereas people new to these crops often suffered from diseases such as scurvy, (vitamin C deficiency), pellagra (niacin deficiency), kwashiorkor (famine belly, caused by inadequate amino acids/protein intake) or even starved to death.

al bugnfront

3y↑1

Love hominy!!

Ann Seeton

4y↑1

Good description!

MrGoatflakes

4y↑1

@Monomakh well, I have now ;P

Monomakh

4y↑3

You have to be the only person on Earth who "has heard of nixtamalization but not hominy"!!!

ghz24

4y↑6

The native Americans that used the three sisters ( corn, beans and squash) as a main diet added wood ashes to the corn.
Without the ashes it wouldn't be a complete diet and they would have suffered deficiencies in one of the amino acids.

6 More Replies...

Andrew Knight

7y↑154

Your videos are so relaxing and entertaining!

Keep up the great work!

LOUDcarBOMB

5y↑1

@MythicGirl2210 Yeah, I thought that too, though it's probably from Harvest Moon 2 on the Gameboy Color. Sucks that the devs of the old "Harvest Moon" type games are now being called "Story of Seasons" games due to copyright bs from Natsume that holds the "Harvest Moon" license and are bad.

MythicGirl2210

6y↑2

Is your profile picture from Harvest Moon..? XD I love that game!

BanZandar

7y↑30

I would also suggest covering Nixtamalization when talking about Parched corn as it was also used by Native Americans. It adds more nutrition to the corn. As a matter of fact the Indians of the west coast and and canada would take the rehydrated corn and place in a warm not hot pan or clay pot and slowly cook this corn till it was dried out and you could then eat it like a candy. they would also add salt to it.

Kathy Young

BanZandar I have freeze dried whole kernel corn, and it tastes like candy. However, I have not found a good way to store it because vacuum sealing doesn’t work. The kernel holds its shape, so not all air can be removed.

rlt94

7y↑20

A few other things that were done with the corn plant itself historically (and possibly in the 18th century) were adding corn pollen to soups, pressing the pith within the stalks and reducing the juice into syrup, dry kernels were roasted as a coffee substitute, the husks were brewed into a diuretic tea, and young corn silk (the female flower) was eaten as a fresh vegetable. One thing done today, that again might have been done then as well (though I am not sure) is using the dried cobs as a smoking "wood" for meats, imparting a toasty and sweet aroma.

Susan Fox

7y↑6

I shall remember this episode when my family criticizes me for chewing on the "old maid" unpopped kernels on our movie night. I'm not cheap, I'm doing historical re-creation! That's my story and I'm sticking to it.

Bob Spencer

7y↑15

panzerabwerkanone

7y↑14

This is by far the corniest episode of this series you have produced. Your knowledge of the subject is amaizeing. I found myself completely parched by the end.

Josie's Journey

7y↑15

Nixtamalization involves using ash to remove the outer skin of the corn. This makes the B vitamins bioavailable. I have long wondered how the Native Peoples figured this out. But I think I get it now. This is a fantastic episode. Thanks for the meat free series. Can't get enough!

Jim Lindley

7y↑99

Just a thought, but the last method of parching corn in the embers might work better if the corn was still on the cob.

Labonga

5y↑1

But still what do you expect? "Ey we ain't got a pan over here what should be do it now?"
- "who needs a pan anyway, throw it into the the fireplace and pick it out later"

Jim Lindley

7y↑20

Good point. That would add flavor and keep the kernels from getting ashes all over them.

Gary Cooper

7y↑27

And still wrapped in the corn husks.

Darren Glover

7y↑111

this channel changed the way I cook, for real.

James Scheffler

7y↑4

Me too!

1 More Replies...

DexterityJones

7y↑7

I really, really enjoy the experimental and learning. Trying to learn new (old) cooking methods and seeing how things turn out. Very cool.

Ducaso

5y↑7

Cooking it with salt instead of using oil over a campfire is genius! I'm definitely trying it at the next bonfire, I love popcorn!

Leuff

7y↑7

I love your channel Mr Townsend, thank you for making these videos for us

PhxtoNash

6y↑9

I was burning brush and some old weeds one time, and what looked exactly like tiny popcorn kernels started popping out. They were a fifth the size of regular popcorn. And the plant that it came from did not have Cobbs. I tasted some, tasted like popcorn haven't found that stuff in a long time

Gary Cooper

7y↑44

I think you have the heat too high under your frying pan, Jon. My understanding is that parched corn is toasted (slightly browned), not blackened.

Darren Glover

7y↑8

that is truly impressive. this channel mainly opened my eyes to dehydration and food preservation, but never to the level that you are taking it:-)

Jules B

7y↑2

Just found your channel, and I absolutely appreciate and am thankful for your knowledge, passion for history, and positivity!

Shelley Noble

7y↑7

How utterly delightfully surprising! It's only this wonderful channel that could surprise with long forgotten ways. Incredibly satisfying to see recreated.

Kristin Wright

7y↑11

In addition to removing the husk and changing the flavor making hominy (posole) the process of soaking in lye releases a lot of nutrients vastly improving the food value.

jbeargrr

6y↑3

Dwwolf, processing the corn with lye has nothing to do with protein. It's to unlock the niacin, a B vitamin, not a protein.

Dwwolf

7y↑2

Kristin Wright It is a protein source just as much as bread is. It just doesnt supply amino acids of all types in the correct amounts of each needed if you were to get most of your caloric intake from grains.
Thats why historically corn plus beans was a major food staple combo all over the world.

ref. the 3 sisters of some native american tribes : corn/beans/squash.

Kristin Wright

7y↑4

Agreed. Corn is not a form of protein. I was just mentioning that the nixtamal process is a vast improvement over just eating corn.

Dwwolf

7y↑3

its still not a complete protein intake in itself. you would need to add beans or meat for that.

Dwwolf

7y↑2

Kristin Wright Mainly it frees up the bound form of Niacin in corn so it can be used by the human body. The mexican way of using slaked lime also introduces calcium.

Thaddeus Lindsay

7y↑2

Never stop doing the very important work you do. Keep them coming!!!

GarouLady

7y↑48

Backwoodsman magazine, Grit Magazine, and Backwoodshome magazines all had excellent articles on making parched corn. You had your fire waayy too hot. You are basically just toasting, browning your corn slowly to drive out what moisture there is. You burnt almost all your corn you had. Charcoal's good for the system and all but even that much would give me a stomach ache. BUT I am totally loving the idea of popping the corn using salt. You could even do this in home made clay pots instead of metal kettles if you were in the wild. A good way to pop or winnow any wild grains or seeds you might fine. That being said parched corn is an awesome food. If you had to you can pound it up, add it to some water and drink it where it swells in your tummy, making you feel full with less.

Pope's Palace

based corgi

A E

5y↑3

The last thing you mentioned sounds like uncooked polenta. Try cooking it with some spices, it's a lot more tasty and might fill you up even more. A lot of Italian immigrants made it through the Great Depression with polenta, and as someone with a pretty big appetite I felt like there was a brick in my stomach after eating a full plate of it.

Rick Schreiber

GarouLady nn

admirathoria 00

7y↑13

Salt popped corn is mentioned in the Little House on The Prairie books

butsukete

7y↑2

In regard to the first method, from my coffee roasting experience you get more even heating by using a deeper skillet and larger batch sizes that trap the heat, rather than just a single layer like in the video. Also, stir slowly but constantly to prevent charring.

Trevor Holland

6y↑4

That sand method is a fairly common way to make puffed rice, too. Here's a video showing that: https://www.youtube.com/watch?v=FHfuNuBftrA

P Sleep

5y↑1

The thorough preparation and history never cease to amaze me in your videos. Thank you for all your time and hard work. I love corn and I’m going to try one or more of these methods. Will get back to you with results! I love learning and I can’t wait to view your videos. Not many like you on YouTube. IMHO. ❤️👏🏻

User Prime

7y↑1

I never knew there were so many different kinds of corn. Every time I watch one of your videos I learn something new. Thanks for making such wonderful and informative videos.

benny_lemon

4y↑1

This is such a neato dive into history. Can't wait to see how it turned out!

Granite Valley

7y↑1

I loved this episode and can't wait for more in the series! :) Thanks!

Jesse Hall

6y↑1

I love trying these old school recipes, thank you for all your work

Richard Willette

4y↑1

Now that i've been in quarantine i'm making all of your recipes out in my shack i built in my back yard. This recipe is great.

Rambling Mountain Rose

7y↑1

That was really interesting!!!! I love living closer to small towns, except for when it comes to trying to find these different types of corn! Especially trying to stay away GMOs now days. Would LOVE to try some of these! :)

Sarah Lloyd

5y↑1

Rambling Mountain Rose ... you can order some great heritage grains from a son mills in South Carolina.

Care Bear

4y↑1

I love parched corn. My granny and her brothers used to make and eat it when we would visit them in WVa. My great uncle would just salt the cooked kernels and eat them. So yummy.

Native American Homestead

This video was amazing and educational.
Thank you, I'm going to try the sand method my grandma always talked about.

Adrea Brooks

7y↑2

If I may offer a suggestion: when cooking with ashes, be sure to bury what you're cooking. This minimizes the oxygen that gets to the food, and prevents it from burning. I've done this many times with roasted acorns and nuts, and I suspect it would work equally well with corn kernels. On the flip-side, I'm now curious if your sand technique will work with the acorns...
Alternatively, leave fresh corn inside the husk, and the leaves will retain the moisture, making a roasted (rather than parched) corn on the cob. This technique can be used for almost anything, and a wrapping of fresh leaves (a weave of cattail reeds, to use an American example) is something that has been used worldwide by various folk, to cook everything from meat and fish to succulent fruits without getting (much) ash in your food.

Also, thanks for mentioning hominy. I had never heard of it, as grits and the like aren't overly common up here in Canada (though I've eaten my share of tortillas). Lye always struck me as something one would want to keep away from foodstuffs, and my reaction is rather like if you had suggested soaking my corn in bleach - but this appears to be a common and desirable thing! Colour me astounded! Once again, your videos are broadening my horizons and encouraging me to research new materials.

Chad Read

7y↑1

You seem like you really enjoy what you're doing! That's fantastic! Keep up the great work!

Austen Kruse

Can't wait for the next episode! Really excited to see the final products!

MN Irwin

4y↑1

I stumbled over this channel by accident and am so glad I did. It is really fascinating.

Nina Bittrolff

7y↑1

I love learning about these things and you never know when it might come in handy.

Echo Whiskey

7y↑1

Excellent video. I remember my grandpa showing us kids the old way to make a basic corn meal to make mush. Starred as you have shown, then grind the corn between stones, sift and add to water with salt to make mush. Top with molasses and eat.

Also, my grandma, and many others, used a corn drier to dehydrate the corn. The drying takes about 24 hours over heat. This dried corn can be stored for a very long time without going bad, at least 10 years, if stored properly. To use it, rehydrate in water over night or longer like you would beans. My grandma prepared it like creamed corn. I have my great grandmothers drier and every few years make dried corn for use over the next few years.

Elvis Ourfali

This channel is absolutely amazing... the idea of it.. the environment,, the costumes... everything

Timothy Binder

7y↑15

Nice, im a bicycle courier in stockholm so i burn a lot of calories and i try to eat less meat, im looking forward to more like this! Will toast and ground some corn up and add it in to my nut/fruit bars that i eat every day :)

Timothy Binder

7y↑7

i was just saying i enjoy content like this and want to see more of it. they do this with no monitization and if i was doing something videos like this i would want to know what my audience enjoys and why. you react very strange because i say i try to eat less meat... i just want to be healthier, whats your problem dude seriously.

SSanf

7y↑2

Thank you, Rob. I am done with this conversation, now. It has taken up too much of this comment section as it is.

SSanf

7y↑3

If it isn't enjoyed by both the audience and the human object of the joke. It is NOT funny. It is only meanness toward the object of your attention. Yes, people do laugh at other people being hurt. It is a reaction to their discomfort on behalf of the victim and expels feelings of relief that they weren't the one under attack. Sometimes, it is satisfaction at seeing a bad person get their just deserts. That does not make it funny. Sadly, people often enjoy seeing others hurt, especially people who need to get over themselves a tad bit, people such as you. If the only way you can amuse others and make them laugh is by attacking and demeaning someone else, you lack a sense of humor. Perhaps, you should work on that because it only makes those laughing wonder when you will chose them as the object of your malignant attention. You know, the internet is a very educational place. We often learn things that we missed growing up. Don't tease and laugh at another child's discomfort is something most learn early on.

Rob

7y↑3

@Big Balls facepalm, you gotta be kidding me. You should just delete your comments.

SSanf

7y↑7

Big Balls That was not funny, it was simply meanness. If everyone does not enjoy it, including the person you are aiming at, it isn't funny unless you consider seeing people degraded, humiliated, hurt and uncomfortable funny. Yes, it is sometimes appropriate to use those means to take a person down a notch or two. Save such sarcasm for those deserving of public scorn and derision. Satire and sarcasm are tools which should be kept shark and used wisely.

5 More Replies...

rpf2

I loved this, as part of this you must look into Pellagra when they ingested to much corn you may find it would make a good video story a lot of history and nutrition.

-oiiio-

3y↑1

Parched corn is very popular among the Dine' (Navajo) to this day.
When I worked vendor routes (I was 'Breadman', then the 'Water Guy') on the 'Rez'I often bought bags of parched corn from roadside vendors or was given handfulls by clients.

Matthew Murray

Wow. Really interesting! Thank you for your hard work and videos!
With the coal method, a flat rock or slate may have worked really well too.

rideswithscissors

7y↑1

Nice video, so inspiring that I broke out my 3 year old stash of corn I grew and cut off the cob and dehydrated. That corn takes forever to cook in boiling water. So I threw some in my 10" cast iron skillet and made a batch, toasting the kernels to a nice brown color. Holy moley! Delicious, and edible long before boiled corn would be ready, saving time and fuel. I cant wait to see how they are used in the next video, but I am munching out on the plain parched kernels as I type this, and I can't stop! Now I am going to pound the rest to little pieces and see what kind of beverage I can come up with.

BobFahrer

Wow, very interesting! Maybe I give that a try with regular corn. (Here in my city it is a bit difficult to find all these different kinds of corn.)

Sarah Doan

5y↑1

Fascinating! Popcorn is my favorite food ever and I actually enjoy corn 🌽 any wat it comes!! But not the sandy corn, no thank you. This was very interesting.

TK

Amazing as always. I'm entertained and educated every single episode!

Lychie

this is amazing. im 21 and ive loved cooking since i was young. it's very interesting watching the modern ways of cooking versus the style of cooking in the past with coals and fire (watch cowboy kent rollings!). theres many skills i need to learn using the fire.

Bec

5y↑1

Hi, I do living history and combat re-enactment, and your channel is awesome! Just wondering, as my period is dark age Norse Viking period, do you know if it’s possibly to do this with barley or wheat? Vikings didn’t really have access to corn in that period if at all...

b travis

My grandmother made parched corn for a rare treat when I lived with her. It wasn't pop corn, but crunchy instead. The closest I have found - although way to salty - is corn nuts.

WestPhillyDave

I've been watching this channel for a couple of weeks and it is some of the best programing on YouTube. It is informative, friendly, educational and fun to watch.

TJ Larson

I have been watching "how to puff rice" videos recently, and apparently the heated-sand method is commonly used for puffing rice in India. Interesting to see it used for parching corn.

Celt Gunn

Absolutely amazing just how many ways parched corn was prepared. I look forward to seeing the next episode Jon. Oh, Gem corn the mixed corn you had, that's what the variety looks similar to. Just thought you might like to know that.

Maani Hamskii

Just found this channel, great presentation and delivery, i could totally see this as a tv show

Frik Na luzie

7y↑1

Very interesting episode Jon. Was there similiar methods of preserving other grains - like wheat or rye? In my country's bygone days, part of wheat or rye that was meant to be stored only for consumption was sometimes roasted to prevent germination. It wasn't widespread though - because viable grain that could be sown and produce more was almost always preferable.

DreamGyrl360

I'm so happy to have found this channel! What a wealth of information!

Maryanne M

I love the idea of popping the corn in the salt! Never heard of that before.

Ed Riker

Just found your channel tonight. Love what you do and how you go about doing it. Thank you!

Pickles

I like these videos so much.. thank you so much for sharing. The cook lesson is one thing, the history is x100 for me.

Joan Hummingbird

2y↑5

Brings back memories. I'm an eastern tribe, my grandmother would spend days preparing corn to the right consistency.
Once her stash of corn had been processed she would store to make different foods. She was a master of her craft

Tim Kibben

Thanks again for another educational video! Appreciate the candor in your experimentation. Looking forward to next week!

RandomRPG

I think this is really neat! might have to try this sometime! One thought that struck me is could parched corn like this be used in something like pemmican?

Huus67209 Huus67209

7y↑2

My favorite pop corn is the bottom of the microwave pop corn bag. I love the corn that haven't been popped all the way.

Nick Muggli

Great video, learned a lot and was entertained throughout as always. Can't wait until next week.

Greg Kral

as usual, great job, very fun, wanna try it. whenever I grow corn it seems very bland and tasteless. Perhaps I am not watering it enough up here in Alberta. Thank you sir, have a great day.

Alex Grover

I just toasted some ripe, matured sweet corn in a 5 quart Dutch oven and boy did it pop! I had to partially cover it with a lid for safety. It worked quite well.

Grace Chilcoat

Great video John, I'm a huge fan of popcorn. I can't wait for part 2.

Psych Olocke

great video with great content, covering both reenactment and survival/preppers

Lesa Hanners

Another peek into history in a fun and thought provoking manner. Thanks for your wonderful video's.

sterlingholobyte

I have been reading(well, re-reading) the Little House Books, and Laura Ingalls often talks about having parched corn, and even how it was made.
I'd like to try it, if my stomach could take corn anymore. 🤤

Ray Chang

Hello, Jon. I don't often comment on your videos but I watch (and love) all of them. I like to make parched corn with a little salted butter in a pan and let them puff up, while stirring constantly. My dad used to make it using a dutch oven in the oven. I buy ears of sweet corn and pull the husks down but don't completely "shuck" them off. I let them dry for a number of weeks until you can easily twist the kernels off into a screen sieve. Then, I set my air conditioner to a low temperature and go outside to use my heat pump fan to blow away the chaff. Keep up the good videos, Jon. I really love your channel, idea, hobby, and presentation!!!

Don Stock

The process here was so cool and so much what makes this channel special. You did some research and experimentation and then more people added information and experiences. Well done to all. Keep up the good work.

Tom Snyder

I love this format for the episodes! it's so dynamic and I love that we kind of get to see a more real side of you as you figure these things out on the fly, love your guy's work please keep it up!

MLM Rockstars

The ash from the fire actually starts a process called "nixtamalization" which makes the niacin in the corn available, among other things.

manictiger

7y↑2

Lol, I never even knew grits was made of corn until now.
Last time I had grits, was probably a decade ago, so I never really thought about it.

Robert Queberg

I remember Mom making parched corn each year from sweet corn. She had a tin plated box type pan that covered two burners of a gas range. It had a one inch high rim, with a separate chamber below for water. This was to prevent burning the kernels. When done, they were only slightly chewy and quite sweet. It was cooked in a saucepan with milk, over low heat. A little salt and pepper and a glob of homemade butter.

Nicole Katsi'tsí:yo

7y↑1

Hi! First of all I do want to say how much I enjoy your videos and how much time and effort you put into them. I've learned so much from watching them.

However I would like to point out that wording it that the people indigenous to the Americas "only used simply clay pots that they fashioned themselves" perpetuates the idea that Native culture is lesser and not complex, when the very opposite is true. We were the ones who cultivated corn as a crop over thousands of years. As a Haudenosaunee woman I take great pride in my culture, traditional foods, and peoples' history and also, frankly, how great we were at using materials found in nature. It's just a clay pot, not a "simple clay pot". And even if we had some cooking devices other than pottery, we still would have "fashioned" them "ourselves".

Thank you for making these video, but please do try to think of your wording when talking about the peoples native to this land.

Thanks!

Judah Steelesmith

I have tried making some parched corn, and I found your "alternative methods" interesting. I wonder if your final method, where you spread the kernels in the fire coals would work better if you left the kernels on the cob until after the parching

Mojo Jojo

I find your drive incredible and so admirable.. your passion is what makes this channel and every single video I've seen so far so enjoyable. Listening to you is pure gold for the soul. I discovered your channel maybe two weeks ago and since then have watched at least three videos of you per day. I thank you, sir, for your efforts. All the best wishes from Southern Germany.

Kirsten

Never thought I'd be so excited about lots of different corn!

James Scheffler

Super-excited for next week! My wife and I are trying to grow (in our tiny urban backyard) both sweet corn and field corn; he relatives from Kentucky make a really good pickled corn with the latter.

Also, just sayin', you might be bringing back the tricorn hat.

Great video as always!

Mike Jones

7y↑15

my dad born 1921. parched corn in hot lard. it was still quite hard

Ravangers

as always, great videos - especially enjoyed this one

Laura Beattie

I appreciate your videos especially ones like this. In an age were people are prepping or preparing, having the knowledge on how people survived in the past is needed. I would love to see more.