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Post by Cody ( The Patriot ) on Feb 5, 2008 21:27:34 GMT -5
This is not the oven I descibed in the recipe section but a large oven that far as I know is only used at harvest time . The oven is made of mud and rocks and is about six or more feet wide and high with a opening in the top and front . What happens is you get up early on picking day and build a really big fire in the oven and seal up the door in front and go pick the corn ,Id say a pickup bed rounded over full by then the fire should be down to coals ,then quickly throw all the corn in the oven and then pour about 5 galons of water on top and seal up the top opening and leave it till tomorrow .In the morning go and open the doors up and one cralws in and throws the corn out and the rest pull the shucks back like hanging off the base of the cob and throw it back in the truck then when its all done you hang it on a fence and let it dry.I have asked why cook it all the way and then put it out to dry but all the answer I have ever got was that was the way our fathers taught us .This is usually white corn as Navajo love hominy.They also grow blue corn that they have severall recipes for .
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Post by Buckskin Billy on Feb 5, 2008 22:46:23 GMT -5
cool. i would love to try some of that.sounds good
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