We've got a very special episode for you today  it's very experimental we're going to be working  
We've got a very special episode for you today  it's very experimental we're going to be working  

on parched corn and a very very important part  of living life in the 18th century and even the  
on parched corn and a very very important part  of living life in the 18th century and even the  

17th century thanks for joining us today on this  episode. Corn was such an important food for the  
17th century thanks for joining us today on this  episode. Corn was such an important food for the  

Native Americans and these settlers in the 17th,  18th, 19th century that we really have to spend a  
Native Americans and these settlers in the 17th,  18th, 19th century that we really have to spend a  

lot of time on it. It is a very very interesting  topic and corn was prepared and used in so many  
lot of time on it. It is a very very interesting  topic and corn was prepared and used in so many  

different ways sometimes when it was green when  it first came up or when it wasn't fully mature  
different ways sometimes when it was green when  it first came up or when it wasn't fully mature  

and then when it was ripe and then dried. Well  today we're going to be focusing on parched corn  
and then when it was ripe and then dried. Well  today we're going to be focusing on parched corn  

and this particular kind of preparation was so  important for long journeys and for storing this  
and this particular kind of preparation was so  important for long journeys and for storing this  

food for winter to be used at different times  of the year so this is going to be a lot of  
food for winter to be used at different times  of the year so this is going to be a lot of  

fun. There are a number of different descriptions  about how parched corn is prepared and a number  
fun. There are a number of different descriptions  about how parched corn is prepared and a number  

of different kinds of corns that we are going  to be using today and one of the reasons for  
of different kinds of corns that we are going  to be using today and one of the reasons for  

this diversity is because this product was  made over a long period of time by a lot of  
this diversity is because this product was  made over a long period of time by a lot of  

different kinds of people so you can imagine  there are many different ways to do it that's  
different kinds of people so you can imagine  there are many different ways to do it that's  

what we're going to have fun with experimenting  with all these different kinds of corn and all  
what we're going to have fun with experimenting  with all these different kinds of corn and all  

these different kinds of preparation methods.  I've got some small kerneled popcorn the popcorn  
these different kinds of preparation methods.  I've got some small kerneled popcorn the popcorn  

is actually very similar to 18th century corn in  that it is a flint corn and many of the kinds of  
is actually very similar to 18th century corn in  that it is a flint corn and many of the kinds of  

corns that they had there in the 17th and 19th  century Native Americans they had a very small  
corns that they had there in the 17th and 19th  century Native Americans they had a very small  

kernel corn was actually sought after. I've got a  little bit of this is a hominy corn actually not  
kernel corn was actually sought after. I've got a  little bit of this is a hominy corn actually not  

made into hominy yet but made to be turned into  hominy it looks like a bit of a dent corn it's  
made into hominy yet but made to be turned into  hominy it looks like a bit of a dent corn it's  

just a yellow corn looks very interesting. I've  got some hominy here some dried hominy that's  
just a yellow corn looks very interesting. I've  got some hominy here some dried hominy that's  

going to do some very interesting things. And I've  got just some straight Indian corn it's a mix of  
going to do some very interesting things. And I've  got just some straight Indian corn it's a mix of  

colors it looks like a flint corn it doesn't have  any dent in it that should work well too. Lots of  
colors it looks like a flint corn it doesn't have  any dent in it that should work well too. Lots of  

different corns lots of things to experiment  with. Let's get started right now you know the  
different corns lots of things to experiment  with. Let's get started right now you know the  

first method I'm going to try out here it is very  very simple it kind of reminds me of how we did  
first method I'm going to try out here it is very  very simple it kind of reminds me of how we did  

the roasting the coffee over the open fire I've  got a little frying pan here I'm just going to  
the roasting the coffee over the open fire I've  got a little frying pan here I'm just going to  

start off with my just straight Indian corn and  I'm going to toss it in the frying pan it's kind  
start off with my just straight Indian corn and  I'm going to toss it in the frying pan it's kind  

of been pre warmed up this method really is the  most obvious one but you definitely have to have  
of been pre warmed up this method really is the  most obvious one but you definitely have to have  

a certain kind of pan to do it with this also is  only going to work obviously with some kinds of  
a certain kind of pan to do it with this also is  only going to work obviously with some kinds of  

corn. So as this starts to warm up and starts to  get heated you want to keep this moving in the pan  
corn. So as this starts to warm up and starts to  get heated you want to keep this moving in the pan  

and you can start to hear the kernels popping.  Now this isn't like real popcorn if it was real  
and you can start to hear the kernels popping.  Now this isn't like real popcorn if it was real  

popcorn to be blowing out of the pan and that's  why for this particular method I'm not going to  
popcorn to be blowing out of the pan and that's  why for this particular method I'm not going to  

bother to use the the actual real popcorn because  it would be flying everywhere. But that was one of  
bother to use the the actual real popcorn because  it would be flying everywhere. But that was one of  

the things that happened in the 18th century and  one of the reasons while why we will talk about  
the things that happened in the 18th century and  one of the reasons while why we will talk about  

other methods here in a little bit. Okay most of  the kind of popping is done here and I for now  
other methods here in a little bit. Okay most of  the kind of popping is done here and I for now  

at least I'm going to call this batch done you  can see some of it popped like we would expect  
at least I'm going to call this batch done you  can see some of it popped like we would expect  

popcorn to pop most of it did not pop which is  fine that's going to work out it's going to be  
popcorn to pop most of it did not pop which is  fine that's going to work out it's going to be  

good too. I'm now next up here and I'm going to be  using some of this dried hominy corn pour a batch  
good too. I'm now next up here and I'm going to be  using some of this dried hominy corn pour a batch  

of this in. Hominy is another method of preparing  a corn for later use or use at the time this is  
of this in. Hominy is another method of preparing  a corn for later use or use at the time this is  

corn that's soaked in lye and soaked for a long  period of time this releases the outer husk of  
corn that's soaked in lye and soaked for a long  period of time this releases the outer husk of  

the corn and it also does some other things to  it making it give it a different taste and a  
the corn and it also does some other things to  it making it give it a different taste and a  

different texture. Very good for sort of long-term  storage also. Okay I've got the hominy corn out in  
different texture. Very good for sort of long-term  storage also. Okay I've got the hominy corn out in  

fact maybe it got just a little more brown but hey  this is an experiment we're not sure how anything  
fact maybe it got just a little more brown but hey  this is an experiment we're not sure how anything  

is going to turn out perfectly. I've got some of  this yellow corn to dent corn and we'll put that  
is going to turn out perfectly. I've got some of  this yellow corn to dent corn and we'll put that  

in some references I've read have talked about  pem.. or have talked about parched corn being  
in some references I've read have talked about  pem.. or have talked about parched corn being  

basically popcorn and kind of referring to it as  if it popped open a lot I doubt that was true most  
basically popcorn and kind of referring to it as  if it popped open a lot I doubt that was true most  

of the time it's hard to say what the moisture  content was in any particular person's corn so  
of the time it's hard to say what the moisture  content was in any particular person's corn so  

some they might have gotten to a popcorn stage and  it popped open rather vigorously and other times  
some they might have gotten to a popcorn stage and  it popped open rather vigorously and other times  

possibly it didn't hardly do anything but just  basically crack open. So you might be wondering  
possibly it didn't hardly do anything but just  basically crack open. So you might be wondering  

so what is the point of doing parched corn?  Sell there's a lot more to it than just simply  
so what is the point of doing parched corn?  Sell there's a lot more to it than just simply  

toasting it we're actually driving out any excess  moisture and another thing that's happening is is  
toasting it we're actually driving out any excess  moisture and another thing that's happening is is  

that we're turning a super hard kernel into  something that's much more easily ground up  
that we're turning a super hard kernel into  something that's much more easily ground up  

or pounded up with a mortar and pestle it's also  changing the flavors of it we're changing some of  
or pounded up with a mortar and pestle it's also  changing the flavors of it we're changing some of  

these starches to sugars and this toasting action  is going to give it a completely different flavor  
these starches to sugars and this toasting action  is going to give it a completely different flavor  

than you would expect from just mere cornmeal so  there's a many different kinds of things happening  
than you would expect from just mere cornmeal so  there's a many different kinds of things happening  

and as we take our parched corn and we grind it up  we're going to we're actually going to be taking  
and as we take our parched corn and we grind it up  we're going to we're actually going to be taking  

it and putting it into a much more compact form at  the same time. This in turn creates a the perfect  
it and putting it into a much more compact form at  the same time. This in turn creates a the perfect  

food the perfect survival for food if you will  because it has almost complete nutrition or at  
food the perfect survival for food if you will  because it has almost complete nutrition or at  

least let's say it's nutritious has a lot of  energy and packed in for the amount of weight  
least let's say it's nutritious has a lot of  energy and packed in for the amount of weight  

that you get and it's not in a and it's not in a  big bulky form either. So here's where the real  
that you get and it's not in a and it's not in a  big bulky form either. So here's where the real  

experimenting comes in there's another method for  preparing parched corn that when I first read it I  
experimenting comes in there's another method for  preparing parched corn that when I first read it I  

think okay this isn't going to work right but here  let me read to you this is a piece out of Benjamin  
think okay this isn't going to work right but here  let me read to you this is a piece out of Benjamin  

Franklin's piece on he had a pamphlet basically on  maize right so here's what he talks about he says  
Franklin's piece on he had a pamphlet basically on  maize right so here's what he talks about he says  

"an iron pot is filled with sand and said on the  fire till the sand is very hot two or three pounds  
"an iron pot is filled with sand and said on the  fire till the sand is very hot two or three pounds  

of grain are then thrown in and well mixed with  the sand by stirring each grain bursts and throws  
of grain are then thrown in and well mixed with  the sand by stirring each grain bursts and throws  

out a white substance twice its bigness the sand  is separated by a wire sieve and returned into the  
out a white substance twice its bigness the sand  is separated by a wire sieve and returned into the  

pot to be heated again and repeat the operation  with fresh grain" now I don't know about you but  
pot to be heated again and repeat the operation  with fresh grain" now I don't know about you but  

I if it's like real popcorn you would think all  that sand would get mixed in with a popcorn and  
I if it's like real popcorn you would think all  that sand would get mixed in with a popcorn and  

the last thing I want to be doing is eating sand  but we're going to try out this method anyway  
the last thing I want to be doing is eating sand  but we're going to try out this method anyway  

let's get working on this sand pot. So as odd as  this method may sound it starts to make sense when  
let's get working on this sand pot. So as odd as  this method may sound it starts to make sense when  

you understand what happens when you don't have  a lot of materials or a lot of tools to use this  
you understand what happens when you don't have  a lot of materials or a lot of tools to use this  

method undoubtedly was used pre-european contact  by the Native Americans when the only vessels they  
method undoubtedly was used pre-european contact  by the Native Americans when the only vessels they  

had were simple clay pots that they fashioned  themselves this heats the kernels all the way  
had were simple clay pots that they fashioned  themselves this heats the kernels all the way  

around all at once. So there's another variation  of this pot method instead of sand inside of the  
around all at once. So there's another variation  of this pot method instead of sand inside of the  

cast-iron pot or the clay pot you can use salt  and of course having salt inside of my popcorn  
cast-iron pot or the clay pot you can use salt  and of course having salt inside of my popcorn  

that doesn't get loose after you shake it that  sounds a lot more palatable than sand in there  
that doesn't get loose after you shake it that  sounds a lot more palatable than sand in there  

again this is in Benjamin Franklin's a little  maize pamphlet he says "the sand is separated  
again this is in Benjamin Franklin's a little  maize pamphlet he says "the sand is separated  

by a wire sieve and returned into the pot to  be heated again and repeat the operation with  
by a wire sieve and returned into the pot to  be heated again and repeat the operation with  

fresh grain" so of course Native Americans may  not have had a wire sieve he talks about using  
fresh grain" so of course Native Americans may  not have had a wire sieve he talks about using  

this wire sieve but here we're using a basket one  of our potato baskets to use as the sieve portion  
this wire sieve but here we're using a basket one  of our potato baskets to use as the sieve portion  

if we were doing it the other method we could try  to get all the sand kernels off and in this case  
if we were doing it the other method we could try  to get all the sand kernels off and in this case  

all the salt kernels off of our corn although I  wouldn't mind leaving a little bit. And here's  
all the salt kernels off of our corn although I  wouldn't mind leaving a little bit. And here's  

our final preparation method this one's probably  the strangest one of all probably the most I don't  
our final preparation method this one's probably  the strangest one of all probably the most I don't  

know experimental we'll see how it turns out what  we're going to do is now that I've had the fire  
know experimental we'll see how it turns out what  we're going to do is now that I've had the fire  

going for quite a while while I'm going to spread  out my layer of embers and I'm just going to pour  
going for quite a while while I'm going to spread  out my layer of embers and I'm just going to pour  

the corn right onto the embers and we'll see what  happens I have not tried this method before so  
the corn right onto the embers and we'll see what  happens I have not tried this method before so  

it's really an experiment. This is basically the  only method if you don't have any utensils with  
it's really an experiment. This is basically the  only method if you don't have any utensils with  

you at all you don't have any pots if you don't  have any pans and still you want to cook up this  
you at all you don't have any pots if you don't  have any pans and still you want to cook up this  

corn to make it so that you can eat it some way  this is going to be the method you use there we  
corn to make it so that you can eat it some way  this is going to be the method you use there we  

go here we go this is our pan I haven't got it  all separated yet but I've scooped out some of  
go here we go this is our pan I haven't got it  all separated yet but I've scooped out some of  

the kernels here and you can see a nice popped  kernels are still hot the embers are still in  
the kernels here and you can see a nice popped  kernels are still hot the embers are still in  

here and separating them that's going to be the  hard part with this we might be able to use a  
here and separating them that's going to be the  hard part with this we might be able to use a  

basket when this is completely cooled off more  than likely we just sort of spread this out on  
basket when this is completely cooled off more  than likely we just sort of spread this out on  

the ground and you know get the embers away and  pick out the little corn kernel pieces maybe you  
the ground and you know get the embers away and  pick out the little corn kernel pieces maybe you  

would do this on the fire and you'd put the embers  down and you'd put the corn on and then you would  
would do this on the fire and you'd put the embers  down and you'd put the corn on and then you would  

smother the fire. I'm not sure I've only read a  couple of instances of this it isn't a method as  
smother the fire. I'm not sure I've only read a  couple of instances of this it isn't a method as  

as well-documented as the other ones but it  certainly looks interesting I'm not sure if  
as well-documented as the other ones but it  certainly looks interesting I'm not sure if  

I want to you know work too hard at picking all  these out it does have another addition a good  
I want to you know work too hard at picking all  these out it does have another addition a good  

thing though that comes with it that is the ashes  that gets stuck to the corn are actually good for  
thing though that comes with it that is the ashes  that gets stuck to the corn are actually good for  

you when mixed with the corn they release more  nutrients and so this is actually one of the  
you when mixed with the corn they release more  nutrients and so this is actually one of the  

probably the most nutritious ways that we could  fix this if we could separate out you know all  
probably the most nutritious ways that we could  fix this if we could separate out you know all  

the charcoal and everything else. Well there you  go we have parched multiple different kinds of  
the charcoal and everything else. Well there you  go we have parched multiple different kinds of  

corn using multiple different kinds of methods and  they each well they were all very interesting the  
corn using multiple different kinds of methods and  they each well they were all very interesting the  

real question now is how do we prepare this so  that we can eat it how do we make it palatable  
real question now is how do we prepare this so  that we can eat it how do we make it palatable  

and what does it taste like that's next week's  episode we're going to have a lot of fun with  
and what does it taste like that's next week's  episode we're going to have a lot of fun with  

that so make sure to tune back in next week when  we figure out how to make this into something we  
that so make sure to tune back in next week when  we figure out how to make this into something we  

can eat. I want to thank you for coming along  with us as we experiment as we try these things  
can eat. I want to thank you for coming along  with us as we experiment as we try these things  

out how we can how do we rediscover what happened  2-300 years ago with corn this is so much fun I  
out how we can how do we rediscover what happened  2-300 years ago with corn this is so much fun I  

want to thank you for coming along as we savor  the flavors in the aromas of the 18th century.
want to thank you for coming along as we savor  the flavors in the aromas of the 18th century.