tag:blogger.com,1999:blog-6979529651290858880.post1151475835703697184..comments2023-02-02T23:13:24.499-08:00Comments on Nourishing Ideas: Huitlacoche, Black Gold of the AztecsDavid Padberghttp://www.blogger.com/profile/12611687063076830732noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6979529651290858880.post-38355617172814769782012-09-15T07:06:31.262-07:002012-09-15T07:06:31.262-07:00Awesome! I can't wait to try this stuff, it&#...Awesome! I can't wait to try this stuff, it's right up my alley. I'm writing a research paper right now on the city of Tenochtitlan. I just saw this stuff on an episode of the show "Chuck's Week Off," in which he travels through culinary Mexico.<br /><br />All the bestAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6979529651290858880.post-49713913332588735962012-07-29T20:01:00.585-07:002012-07-29T20:01:00.585-07:00Thank you for this article. It enabled me to ident...Thank you for this article. It enabled me to identify the "problem" with some of the corn in my garden. Your article intrigued me so much I decided to cook the corn rather than throw it away (although, I admit, I had to overcome how disgusting it looked). After researching some recipes, I decided to make my own American version. I cooked a combination of white and brown rice using my normal method of adding chicken broth and cooking in a rice cooker. While that was cooking, I heated a few tablespoons of olive oil in a frying pan, added 1/2 of a chopped onion and three large cloves of diced garlic until cooked. Then I added the corn smut from two ears of corn, along with the rest of the normal kernals on the cobs, and cooked, stirring, for a couple of minutes. When the rice was done, I stirred the mixture in. Anyone who likes mushrooms should enjoy eating this. The taste is similar, but better. I also read that it is very nutritious.Anonymousnoreply@blogger.com