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https://www.nytimes.com/2021/05/25/dining/chef-cindy-wolf-charleston-restaurant-baltimore.html Cindy Wolf has stayed committed to cooking at her Baltimore restaurant Charleston for 24 years, even after she and her partner, Tony Foreman, opened others.Credit.Cheriss May for The New York Times She Built a Baltimore Restaurant Empire, but Still Works the Stove Cindy Wolf is a rarity a seasoned chef focused on her flagship and a style of white-linen dining that’s been endangered by the pandemic. Cindy Wolf has stayed committed to cooking at her Baltimore restaurant Charleston for 24 years, even after she and her partner, Tony Foreman, opened others.Credit.Cheriss May for The New York Times ....
Whole kernel flint corn is virtually unavailable, except as popcorn. Milled popcorn is problematic, having a tough pericarp. Whole kernel flour corn is rare. In most cases, we are left with dent corn, ideally open-pollinated, otherwise hybrid. With an adjustable mill and at least one appropriate sieve, we can isolate the hard (flinty, horny, vitreous) endosperm for porridge (polenta, mush, grits). The other fraction is the soft (opaque, mealy, floury) endosperm for some breads, breading, and pancakes (but not johnnycake). Here is a study of the two types of endosperm: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694599/ ....