My grandmother made the best ever mush. Served with cold butter....the leftovers were poured into a bread loaf pan. Next morning it was thick and jellied fairly hard. She sliced it into squares and fried in bacon grease....OMG GOOD!!!
LOVE fried mush! Years ago, I was intrigued when reading some recipes and the latest "yuppie fad" being served was something called "polenta". I didn't know what it was so looked it up and, as I was reading over the recipe, suddenly started laughing because I realized that this latest haute cuisine was nothing more than my Grandma's cornmeal mush :-)
I remember helping my mom roll cornmeal mush . we would thicken it a bit further, then when it was almost cool, put it in wax paper, and roll it up, and twist the ends, then refrigerate it. the next day we would slice it into rounds, and fry them, and serve with eggs, and bacon. I grew up on a farm in Indiana, so corn in every form was a big part of our lives.
Mmmm, mmmm! Yep. I grew up on cornmeal mush, corn dodgers, plain cornbread--tons of ways to prepare cornmeal, and all fantastic! When my children were little, and every dollar had to be stretched until it screamed, cornmeal was a constant staple in my kitchen. AND when we went camping! Great video, Dave, thank you!
Hi, good afternoon David! Brazil sends you congratulations! Yummy 😋 polenta and bacon 🥓! As a good descendant of Italians 🍕, I can't help but appreciate a good fried polenta! Good combination! Enjoy your food! Peace and good! Big hug 💪!
In the 80s Reagan days, our family was on welfare growing up and Welfare gave families dry milk, Block cheese and Corn meal. So I love Mush & grill cheese. Great video
Grits are made with white nixtamalized corn aka hominy corn. Best to use masa corn meal if you like to make yellow corn meal mush, it's got more vitamins.
I really enjoy these videos, and also the information gained from reading everyone's comments. It's great to hear all the experiences people have had with some of these foods and gear.
Doing a lot of basic stuff seems to be a lot of people that try to complicate everyday things humans do these days maybe that's all they've known I don't know but thanks. Great great channel especially in these times. You helping more than you know. God Bless
Yeah Buddy!!! Looks like breakfast. And the cat is present and investigating, making sure Dave is cooking enough for both of them ...lol. Thanks for the video and for sharing with us. This is an enjoyable series. Matt Mercer has some great videos.
What a coincidence! I just watched your old corn meal mush video this morning where you cooked with your dog. I love those old Coleman stoves. A neighbor recently gave me their old one - a fairly large sized stove. I didn't even know Coleman made them that big. It probably hasn't been used more than a handful of times, either. The old one I used for years until I finally got a propane version has so much stuff baked onto it I can't even scrub it clean anymore.
Man, I just ate and now I'm hungry again!!! It's been a long time since I've had corn mush and bacon. Now I gotta make some . Keep up the good work and God bless 🙏
It's just incredible what beauty, what atmosphere you were able to create. This is truly a meditative experience watching you. I myself started making videos about my adventures, so I'm interested in everything. Grretings from Belarus tourist. ✌️
Mush and scrapple both things my grandpa would cook ,oh flap jacks made with a little corn meal. His father and mother were from Prussia came to Canada in 1881. Some how he made his way to America 🇺🇸
Oh man... You totally hooked me with the introduction of "Next Meal Mentality". As good as "Next Fire Mentality" was, this new one is so much better! hehe (Looks tasty too.)
I turned 18 at ft Benning Georgia, spent a good bit of time,in the south . Grits is a side dish all 3 meals in certain areas , butter and sugar for breakfast, butter salt n pepper, the other 2 meals , id ate corn meal mush here in Oklahoma before I ever left home , a lot of the Choctaw tribe cook it here . Like mine dryer , add butter and honey for breakfast, and butter salt pepper, sometimes hot sause
A tip for the honey container, or any really, is to squeeze it slightly before tipping it to squeeze out what you want. When you tip it back upright, you'll have a much better vacuum to cut the stream and keep the lid clean. My kids close the syrup lid mid-stream while the bottle is still upside-down
Dave where I'm from it's called CooCoo in the islands; Virgin islands-fungi; and Jamaica-turn cornmeal. Many recipes calling for coconut milk, ochro, and butter. Like your receipe tho. Yep, Polenta for the funny names for those not in the know. Thanks
Grits derives from hominy, corn that has been soaked/boiled in a lye solution, rinsed, dried, and milled. The process is called nixtamalization. Nixtamalization unlocks the nutrients from the fiber of corn, making the corn more nutritious than its previous form. White settlers of North America were not familiar with a diet that relied so heavily on corn and suffered nutritional deficiencies if their diet was not supplemented with their former european diet. Which is why boat loads of produce was shipped over here as well. Native Americans were privy to the process of nixtamalization and had practiced it for years before we got here and were able to maintain their health better on a corn based diet. This process is still used in the traditional way of boiling corn in water and wood ash in Mexico and South America still today. Hence the term Tamale from Nix-tamali-zation. Corn mill is just dried corn that has been milled. Iv never tried corn mill mush before but you made it look delicious. I'm going to be trying this out later. Thanks for your videos Dave. You've taught me so much.
I love your cooking vids. This one reminded me of my Grandmother...sure wish you sold skillet lids separate. I NEED one. Mine was destroyed. Pain in the butt useing metal camp plate for lid
We made polenta in culinary class, long ago. Add brown sugar and cinnamon into your stored corn meal, and it's what is known as 'cold flour ' if I'm not mistaken. That, you can live on for a long time, when you're on the trail.
I would definitely call it Polenta. I make it with venison oso bucco. Never thought of eating it sweet, but come to think of it I don't eat my grits sweet either.
Nixmalization is an important process that makes stored, dried corn safe to eat from mycotoxins, poisons that come from fungus that grows on stored corn which can be serious if eaten. Hominy, cornmeal flour, masa, and grits all typically use this process in their manufacture. Nixtamalization has the added benefit of causing cornmeal to stick together so you can make breads and tortilla with it. This process was invented by the Aztec’s over 1000 years ago to make Tamale, now a traditional Mexican dish.
My grandmother made the best ever mush. Served with cold butter....the leftovers were poured into a bread loaf pan. Next morning it was thick and jellied fairly hard. She sliced it into squares and fried in bacon grease....OMG GOOD!!!
LOVE fried mush! Years ago, I was intrigued when reading some recipes and the latest "yuppie fad" being served was something called "polenta". I didn't know what it was so looked it up and, as I was reading over the recipe, suddenly started laughing because I realized that this latest haute cuisine was nothing more than my Grandma's cornmeal mush :-)
Can't be, polenta is Italian, therefore "better" LOL. Love me some corn! I don't care the language!
You are a great salesman! You make a poor man’s meal look fit for a king!
I remember helping my mom roll cornmeal mush . we would thicken it a bit further, then when it was almost cool, put it in wax paper, and roll it up, and twist the ends, then refrigerate it. the next day we would slice it into rounds, and fry them, and serve with eggs, and bacon. I grew up on a farm in Indiana, so corn in every form was a big part of our lives.
Brings back memories of camping in Wayne National forest with my grandfather .This is the go to for breakfast!!
An old favorite for sure!
We’ve always used maple syrup with the fried mush… I like the honey idea!
Mmmm, mmmm! Yep. I grew up on cornmeal mush, corn dodgers, plain cornbread--tons of ways to prepare cornmeal, and all fantastic! When my children were little, and every dollar had to be stretched until it screamed, cornmeal was a constant staple in my kitchen. AND when we went camping! Great video, Dave, thank you!
I love outdoor cooking shows. Awesome. Thank you very much.
Love that old timer stove and love me some mush
Nothing better than the Brown Kopiko from Korea. That’s what Ma’. Gave us in the field in her cooks tent. Miss Korea days.
Nothing like an appetite from a day in the outdoors satisfied with a meal like this one. YUM!!! Thanks for posting 73 de KT1R
my dad used to fry corn meal mush for breakfast in the late 60's to early 70's. We used maple syrup on them. Very tasty.
I have been a follower since I was 16 , you sure formed my reality for Bushcraft
Haven't had mush in years, going to have to take a trip back in time. Thanks Dave.
Such good eating. Takes me back to Grandma's house when I was a kid.
Hi, good afternoon David! Brazil sends you congratulations! Yummy 😋 polenta and bacon 🥓! As a good descendant of Italians 🍕, I can't help but appreciate a good fried polenta! Good combination! Enjoy your food! Peace and good! Big hug 💪!
Love the kitty helper
Tuscarawas County farm boy here. Fried mush was always a treat for breakfast!
I'm really enjoying this cooking series your doing, Mr. Canterbury. Please keep up the good work. Cheers!
I like your videos I have one of the colman stoves I've had sents I was a youngster almost 65 now it still works great
The 425c is from the mid 60's. Love your channel!!
In the 80s Reagan days, our family was on welfare growing up and Welfare gave families dry milk, Block cheese and Corn meal. So I love Mush & grill cheese. Great video
But you weren't during Carter? LOL
@@richhoule3462 I was. Only block cheese, though. Salty as all get-out. Time I got it all digested, Bush was in office!
I'd love an outdoor kitchen and gear tour!
Love this series! Thanks Dave!
Grits are made with white nixtamalized corn aka hominy corn. Best to use masa corn meal if you like to make yellow corn meal mush, it's got more vitamins.
Good ol’ Coleman!
Hello from Detroit Michigan brother 94/275 thank you for what you do brother
Love these videos Dave! Keep em coming!👍
Mahlzeit! :-)
Loved and watch your videos for a long time have learned a lot thank you so much please continue
I'm REALLY enjoying this series Dave!
Thanks Dave! Childhood memories. You stirred my appetite and I must make this again.
I really enjoy these videos, and also the information gained from reading everyone's comments. It's great to hear all the experiences people have had with some of these foods and gear.
great work Mr Canterbury this is such an awesome series already
You always bring me back home!!!!!! I grew up in the 70's
Love these cooking videos!
Just love how you fully enjoy what you are eating Dave! I enjoy seeing your processes, tips and tricks. Thank you Dave
Really good information video. Good content. Thank you very much Dave.
Everytime I watch your cooking videos Dave, I am starving instantaneously!!! Great vids sir!
I've still got mine like that one. Marvelous stoves, and simple and enduring.
Looks awesome brother! Really enjoying this series 🤠
That looks great. Thank you for sharing Sir.
Thank you so very much for recommending the series brother! I love the recipe! I know first hand how good that stuff is. Keep up the great series!
Loving this new series!
Polenta here in Australia. Great show for an easy camp cook. Thanks.
Thanks for the video Dave. I’ll make sure to add some corn meal to my long term food pantry.
Cool video love the corn mill mush!!!!!!!
That looks really good Dave. Thanks for the video. Cool Coleman stove! never seen one with legs before. 👍🥓
Absolute yum!! And Zahn is your cool assistant! 🐱
Doing a lot of basic stuff seems to be a lot of people that try to complicate everyday things humans do these days maybe that's all they've known I don't know but thanks. Great great channel especially in these times. You helping more than you know. God Bless
Thanks for the upload
Good series Dave
I remember you from dual survival infact I’m bench watching it and it’s what brought me to your channel
Thanks Dave. I'll have to try it.
My buddy had one of these stoves in the 70's and as kids, we cooked pancakes when we camped out in his backyard. Memories!
Yeah Buddy!!! Looks like breakfast. And the cat is present and investigating, making sure Dave is cooking enough for both of them ...lol. Thanks for the video and for sharing with us. This is an enjoyable series. Matt Mercer has some great videos.
What a coincidence! I just watched your old corn meal mush video this morning where you cooked with your dog.
I love those old Coleman stoves. A neighbor recently gave me their old one - a fairly large sized stove. I didn't even know Coleman made them that big. It probably hasn't been used more than a handful of times, either. The old one I used for years until I finally got a propane version has so much stuff baked onto it I can't even scrub it clean anymore.
My favorite cooking channel. 😂
Great one Dave
Man, I just ate and now I'm hungry again!!! It's been a long time since I've had corn mush and bacon. Now I gotta make some . Keep up the good work and God bless 🙏
We love you Dave!
It's just incredible what beauty, what atmosphere you were able to create. This is truly a meditative experience watching you. I myself started making videos about my adventures, so I'm interested in everything. Grretings from Belarus tourist. ✌️
Looks delicious!
Yep...absolutely love fried cornmeal mush.
This is a good series
Mush and scrapple both things my grandpa would cook ,oh flap jacks made with a little corn meal. His father and mother were from Prussia came to Canada in 1881. Some how he made his way to America 🇺🇸
Oh man... You totally hooked me with the introduction of "Next Meal Mentality". As good as "Next Fire Mentality" was, this new one is so much better! hehe (Looks tasty too.)
Excellent and very informative for survival, either on land or sea. 👍
I'm liking the guest feature in these videos lol, looks like a dang good meal, Dave!
I have a couple of them old Coleman stoves. Love them!
Good video. God bless. From Glenn CATT in Massachusetts.
I’d like to see a video just on food tins and their versatility sometime. Great series😃
looks tasty. breakfast in the morning for sure.
YOU ARE GREAT, KEEP IT COMING
I turned 18 at ft Benning Georgia, spent a good bit of time,in the south . Grits is a side dish all 3 meals in certain areas , butter and sugar for breakfast, butter salt n pepper, the other 2 meals , id ate corn meal mush here in Oklahoma before I ever left home , a lot of the Choctaw tribe cook it here . Like mine dryer , add butter and honey for breakfast, and butter salt pepper, sometimes hot sause
Thumbs up for the honey on cornmeal mush and bacon.
Love this I put maple sausage in the water then add the meal makes the best mush the next day
Yay. Zahn is back. I think it speaks well of you, Dave. That the cat wants to hang out with you. Now, I am hungry for mush and bacon.
My mom would make it, we loved it. Maple syrup and powered sugar.
Good stuff!
Thanks Dave
Got old coleman from 60s w/dried out leather seal and soaked in neatsfoot oil. Works fantastic. Got stove 40 years ago and it's still going strong.
Hey Dave now you made me hungry got to go make some thanks Dave
A tip for the honey container, or any really, is to squeeze it slightly before tipping it to squeeze out what you want. When you tip it back upright, you'll have a much better vacuum to cut the stream and keep the lid clean. My kids close the syrup lid mid-stream while the bottle is still upside-down
Thank you 👍.
Dave where I'm from it's called CooCoo in the islands; Virgin islands-fungi; and Jamaica-turn cornmeal. Many recipes calling for coconut milk, ochro, and butter. Like your receipe tho. Yep, Polenta for the funny names for those not in the know. Thanks
Thank you.
Grits derives from hominy, corn that has been soaked/boiled in a lye solution, rinsed, dried, and milled. The process is called nixtamalization. Nixtamalization unlocks the nutrients from the fiber of corn, making the corn more nutritious than its previous form. White settlers of North America were not familiar with a diet that relied so heavily on corn and suffered nutritional deficiencies if their diet was not supplemented with their former european diet. Which is why boat loads of produce was shipped over here as well. Native Americans were privy to the process of nixtamalization and had practiced it for years before we got here and were able to maintain their health better on a corn based diet. This process is still used in the traditional way of boiling corn in water and wood ash in Mexico and South America still today. Hence the term Tamale from Nix-tamali-zation. Corn mill is just dried corn that has been milled. Iv never tried corn mill mush before but you made it look delicious. I'm going to be trying this out later. Thanks for your videos Dave. You've taught me so much.
Great video, your an awesome cook....kitty cat approved. Pretty need stove, I have one similar that has been handed down to me. Thanks for sharing
Outstanding
I actually have 2 of them and they both work. Just checked them last week. 🤣🤣🤣
I love your cooking vids. This one reminded me of my Grandmother...sure wish you sold skillet lids separate. I NEED one. Mine was destroyed. Pain in the butt useing metal camp plate for lid
Check thrift stores near you. One near me has all sorts of lids.
We made polenta in culinary class, long ago. Add brown sugar and cinnamon into your stored corn meal, and it's what is known as 'cold flour ' if I'm not mistaken. That, you can live on for a long time, when you're on the trail.
Ooh I like scrapple too! Ain't had it in awhile.
I would definitely call it Polenta. I make it with venison oso bucco. Never thought of eating it sweet, but come to think of it I don't eat my grits sweet either.
I picked an old one up on eBay and a few bucks for a seal and cap kit and it cooks as good as new! They don't make them like this anymore 🙂
If that cat is like mine, he wants coffee too. Love a 425!
Love mush!
Nixmalization is an important process that makes stored, dried corn safe to eat from mycotoxins, poisons that come from fungus that grows on stored corn which can be serious if eaten. Hominy, cornmeal flour, masa, and grits all typically use this process in their manufacture. Nixtamalization has the added benefit of causing cornmeal to stick together so you can make breads and tortilla with it. This process was invented by the Aztec’s over 1000 years ago to make Tamale, now a traditional Mexican dish.
And yes !!!!! Im 1 of your students.im farming right now in kentucky!!!!🐖🦌