I used the same 'roux' technique. Again I was struck by the 'glossiness' and the strength of thickening- I get the impression that the cornflour has a slightly superior thickening capability compared to wheat flour- it's early days for me to really say for sure. 'Mouthfeel' (that is SUCH a bizarre word..) is great, stability of the thickened product is great- so far I don't notice it 'breaking' like you sometimes get with cornstarch, nor 'over-thickening' over time and as it cools- like you can see with wheat flour. Taste was- great- I'm not sure it comes up to what Carol had described, but I like it. I have yet to play around with anything like toasting, parching, or working on bringing out any 'corn-specific' taste.

Thanks, charbono. I agree on the wide range of granulation. I did recently acquire an (old but good heavy duty) Kitchenaid- hadn't yet looked into the grain grinding option or parts, tho I'd read about them. What I'm doing at present with the Mil-Rite is marking the position to set the plate widths. Based on what I see, I think the plates build up material as the grind goes on- and this somehow affects the resulting particle size (It seems to get finer as the grind progresses) What I did the last time was check frequently, stop and back it off slightly if necessary. (of course, that can lead to an EXTREME change, which is why I'm now marking calibrations. I know when I break it down after grinding, I always have to clean out particles wedged in the grooves.

A machine jig reamer has cutting edges that are short and parallel, and they have a bevel lead. Additionally, there is a guide between the shank and the cutting blades, and it is integrated with a tapered shank that is used for gripping and driving. The flutes are shaped like helicoids. The reamer can be properly located thanks to the plain portion of the body, which slides into a bushing on the jig. The reamer can have a diameter anywhere from 7 to 50 millimeters.

Reaming in shipbuilding, structural construction, and plate work can be accomplished with the use of a portable electric or pneumatic tool with a machine bridge reamer, as shown in figures (A) and (B). These are the sorts of reamers that have cutting blades that are parallel to one another. They also include a lengthy lead that is an integrated part of a tapered shank for gripping and driving the reamer. The flutes might be spiral or they could be straight. The reamer has a diameter that can range anywhere from 6.4 to 37 millimeters.

By the way, if you garden, there's a wonderful source of all sorts of heirloom/landrace corn seed called Native Seeds / SEARCH. They also have many old varieties of beans and squash if you want to grow a backyard plot of three sisters New World crops.

Hope that helps. I got your message about the 'nixtamal masa fresca con maiz morado'. I have the wordpress document open and will read it after I post this.

The general conditions for using reamers and the results they produce might vary greatly depending on the state of the material, the configuration of the tool, and the equipment. The correct execution of reaming, on the other hand, calls for thorough planning and close attention to detail. Important considerations include the speeds and feeds of the drill as well as the quantity of stock that should be left over after drilling and choosing the appropriate reamer for the task. In most cases, reamers are only designed to cut away between 2% and 3% of the target size.

Hi joe_n; trying again on my answer to your question about the gravy. Short version- I started with Painted Mountain flour corn, selected out brown ears specifically. Shelled, ground the kernels with a Wondermill set on 'coarse' (that's what they specify for corn). I followed the basic recipe for 'cream sauce'- 2 tbsp butter melted, 2 Tbsp flour added to make a roux, slowly add 1 cup liquid, stirring to avoid lumps, heat/stir til thickened.

Straight fluted reamers are utilized for a range of materials and applications in general. The length will be determined by the application. The entering end will be tapered somewhat. This causes the flute to self-center as it enters the hole, while the larger section of the flute will have a constant diameter to allow for the growth. Because right hand spiral reamers have a tendency to suck chips and coolant out of the hole, a right hand kind of helix should never be used on a tapered reamer; otherwise, the reamer may wedge, resulting in catastrophic tool failure.

Reamers with straight flutes or right-hand spirals are the ones that are recommended for use while drilling blind holes. When using the right-hand spiral, the helix of the flute will move in the right direction, which is clockwise. In order for the reamer to be able to reach the bottom of the hole, it pushes the chip back up through the cut and out the top of the hole.

I've got a Wondermill also, and I like it a LOT for flour corn. I tried Carol's recommendation for specifically brown flour corn to make gravy- I'd been sceptical but the results are absolutely stellar- it produces a product that I might almost describe as 'sleek' in texture.

So, we hope that we have dispelled all of your concerns regarding Carbide Reamers. HUANA carbide reamers are intended for a wide range of reaming applications and materials, including titanium, super alloys, hardened steels, stainless steels, steels, cast iron, graphite, brass & copper, composites, plastics, and wood.

I think a lot of people are unhappy with their corn pancakes and johnnycakes.  They don’t realize the difference between floury endosperm and flinty endosperm.   Floury makes good pancakes; flinty makes good johnnycakes.  Vice versa won’t work, and a blend won’t work very well.

Chucking Reamer with Taper or Parallel Shank (Fluted) is another name for the tool that is often referred to as a machine reamer. The cutting blades of these sorts of reamers are short and parallel, and they have a beveled lead. The bodies of these reamers have large recesses between the shanks. Reamers often have cutting blades that are incorporated into a parallel or taper shank that is used for grasping the tool. The shanks can either be straight or taper, but the flutes themselves are invariably straight.

Switching to a tight setting, I re-mill the “overs”; then sieve the result with #50, #20, and #11.  There should be very little retained on #11 after this second pass.  That which passes #50 is mostly floury and is added to the floury fraction obtained on the first pass.  In addition to the floury fraction, I now have two mostly flinty fractions: a moderately yellow meal passing through #20 and deeper yellow grits passing through #11 but retained on #20.  They include a little white endosperm attached to the yellow flint and some bran.  The flinty meal is suitable for cornbread (with a portion scalded) and particularly suitable for johnnycake.  The grits are suitable for mush/polenta.  (I strain out some floating chaff prior to cooking mush.)  Another sieve can separate a coarser fraction for classic grits.

When reaming blind holes, one must use extreme caution. It is imperative that careful thought be given to chip evacuation in order to avoid the chips marring the hole. It is best to never chop a chip more than once. This is the situation that occurs when a chip that has been cut becomes squeezed between the reamer and the hole, and the reamer pushes the chip between the finished hole and the reamer. This leads to a hole that is of low quality or possibly one that is out of tolerance altogether.

Types of reamers pdf

The reamer can be utilized in a drill press, turret lathe, or screw-cutting machine, depending on the application. It is operated at a modest pace, and the entire cutting process is completed while the flutes are in motion. The flutes travel at varying speeds and directions around the body of the reamer, which is round. Because of this, there is less of an inclination to babble. For work that requires greater precision, the use of a fluted reamer is recommended. Chucking reamers with a straight shank can have a diameter ranging from 0.5 to 32 millimeters, while those with a taper shank can have a diameter ranging from 5 to 32 millimeters.

There are several specialty carbide reamer possibilities. Chucking reamers, which generally have a straight shank and are used for general purpose reaming, automobile reamers, which are used for heavy-duty structural work, and repair reamers, which are widely used in utility and maintenance applications, are the most popular types of reamers.

That’s all for now, and thanks for reading. If you like our story, please tell your friends about it. If you have any inquiries or want to order carbide reamers, please contact HUANA..

What is a reamertool

When working with some substances, you should avoid using a left-hand spiral. Cast iron and some aluminum alloys are examples of these types of materials. Because a spiral flute does not shear the material as well as a straight flute does, it is possible that the spiral will smear the silicon that is present in the aluminum, for instance, when working with high-silicon aluminum..

I should have mentioned that I use a plate-type mill, the Retsel Mil-Rite.  For corn, I use the steel burrs.  It generates a range of granulation, suitable for sieving.  It handles dent well, but is not well-suited for flint or large kernels.

I then went looking online, and found a Culinary Institute of America video on Youtube. This is the link; https://www.youtube.com/watch?v=pcan7L4azWc&t=219s .

This reamer might have a straight shank or a taper shank, and it could be operated by hand or by a machine. The reamers feature cutting edges that are tapered to fit a Morse taper, and they have shanks that are either parallel or tapered. The flutes might be spiral or they could be straight. It is possible to purchase the reamers in a package of three, which includes a roughing, a pre-finishing, and a finishing tool. There is a choice in terms of the diameter of the reamers for the finishing.

I’ve come across the best reference I’ve seen for milled corn cooking and whole corn parching, and it’s in an unlikely place: Carol Deppe’s The Resilient Gardener, 2010.  She emphasizes that flour corns and flint corns are best in different applications.  Ideally one would use one or the other, not dent (a flour/flint cross).  However, she admits that certain dent corn can make a decent cornbread.  Unfortunately, my flour and flint corn options are not good.

Her times and amounts are about the same as yours- she doesn't have the 6-8 hour pre-soak. i hadn't tried that previously.

Thanks for the recommendations on sieves- I'll give the sieving a shot at least to the point of comparing the cooked products in relation to particle size. I suspect I've come up with a partial solution to the question of how to get a good (almost 'gluey') consistency that gives good cohesion during the setup period as well as good response to cooking- (stays together, doesn't stick to the griddle, browns and crisps up nicely..). My hint was in Carol's recipe for Johnnycake plus a few other recipes for this n that- start with hot- or  even just-off-the-boil- water and add in the ground corn- It seems to activate whatever the characteristics are of corn gluten- and maybe soften the pericarp and/or the flint portion- the sharp bits. If there's a range of smaller particles with at least a good proportion of the larger ones,, it almost gives you an 'instant' nature to the thickening-

A meat grinder works OK to grind the processed kernels, better, IMHO, than a food processor. Grind 3x, starting with the COARSEST plate and progressing to the finest- less wear n tear on the grinder, smoother final product. Add only as much water 'as necessary' to grind. Less water added is better- end product is drier. After the 3rd, finest grind, it should be a fairly compliant dough.

I guess what it is is that you have to *wait*... for it to *think" about your 'captcha' checkoff, and once you see the *green* checkmark you're good to go.. I will try again in a bit...

In the cutting process known as reaming, a specialized tool known as a reamer is used to widen an existing hole to a certain diameter while simultaneously creating a smooth finish on the walls of the hole. This is accomplished by the use of the reamer. A milling machine, a lathe, or drill presses are the common types of machines used for reaming. As a finishing operation, reaming is therefore performed. Before the hole can be reamed, it must first be roughed out using a different method, such as drilling. There are other ways to make holes with accurate sizes and a high quality finish on the walls, but reaming is frequently the best choice because of how quickly it can be done and how little it costs.

Small Valley Milling is also selling a purple corn that appears to be a dent, which is loaded with anthocyanins. Beautiful stuff to grind and cook

Lime, or another alkaline material, is used to make hominy, which can be coarsely ground to make hominy grits, or more finely ground to make masa.  Unlike most, I usually add a little lime for flavor and nutrition, when cooking regular grits (mush) or scalding meal for johnnycakes.

I'm a lover of corn meal but have saved the flour fraction for another time, perhaps I'll some day add vital wheat gluten to it to make a loaf. I have #50, #30 and #20 screens. Once, I ran a test of store-bought corn meal and store-bought grits through my seives and found that the corn meal all went through the #20 but the grits did not. So if I want home-ground grits, I realize I would need to get something like your #11 sieve.

With dent, I proceed as follows:  Coarsely mill the corn.  Sieve in the following order:  #20 and #11.  (Sieving is fastest using the finest mesh first.)  I now have a very pale yellow floury meal fraction, about 25% of the starting grain.   The floury fraction is suitable for pancakes and cornbread.  If an initial, fine (say through #50) fraction was separated, it is particularly suitable for cookies, cakes, coatings, and gravy.  I also have about 25% flinty grits and about 50% “overs” retained on #11.

I am less happy regarding the use of Retsel Mil-Rite steel burrs for grinding maize. They appear to be cast, not machined; and some of the grooves do not taper as they approach the outer edge of the disk. The crude burrs may be good for beans or nuts and are dishwashable, but they generate a wide range of granulation in corn. I recently used the original grain mill attachment for a Hobart-era Kitchenaid K5 and had an epiphany. The attachment has sharp burrs, which generated a relatively narrow range of granulation.

If you need to maintain hole diameter tolerances that are more stringent than +/- 0.002 inches, using a reamer is definitely the best option for you. For instance, you might figure out the desired hole size by using our Press Fit Calculator, and then you could use a reamer to get that hole size while staying within the tolerances. The material of the workpiece has an effect on the surface finish that is produced by reaming. The range for steels is 30 to 60 rms, but the range for cast iron is 50 to 80 rms. Aluminum may be given a finish that is as fine as 8 rms by using a PCD reamer.

I'm planning on grinding some non-nixtamalized Abenaki Calais flint shortly to trial for polenta etc.- picked it out of stored ears, and shelled it a couple of days ago. Eventually I'll get around to trying some of the Cascade stock. Up until this year, I'd gotten a better yield on Ab Cal than on Cascade- this year it was the reverse, but I suspect it was due to their relative position in (a fairly small) garden plot. Ab Cal got the short end of the stick on fertility, sunlight, pH and moisture- a quadruple hit, unfortunately. I hadn't anticipated that things would vary that radically in the short distance, but the wheat bed growing behind them basically told me the same tale.

You must steep the corn in lime water as the first step in making masa.  You use masa to make tortillas.  All corn is Indian corn.  Some people use the term to indicate non-white, non-yellow flint corn.

A reamer is a tool that is used to enlarge or finish holes that have been pre-drilled, bored, or cored in order to provide a high-quality finish and an accurate size. A reamer is a multi-tooth cutter that is used to cut through comparatively little material at once. There are several categories of reamers, each of which is distinguished from the others by the operation, the function, and the form.

Hi Charbono (and all)- I found my way to this group when I was looking up more information on flint corn and nixtamalization. I'd been growing (mostly sweet) corn since forever (1970s or earlier, but I bought Carol Deppe's book in 2014, bought my first seed from her in 2015. started nixtamalizing this summer, and have had enough years of 'bumper' crops that I'm getting serious about using my grains (I grow wheat and spelt also).

This link seems like a good one as well. I hadn't actually seen it before as I recall..https://www.youtube.com/watch?v=TIs3gjOPevw

Milling dent corn presents a challenge.  The endosperm of dent has a hard, flinty, horny, or vitreous part and a soft, floury, mealy, or opaque part.  On average, about 55% of dent corn endosperm is flinty and about 45% is floury.  The flinty part is higher in amylose and protein than the floury part, and the parts have different granular structures.  Floury endosperm is always white.  Not surprisingly, these two parts have different chemical, textural, and cooking qualities.  Even at the same granulation, the hard endosperm takes more time or heat to swell with water.

In using corn for polenta etc I'm focusing in on taste, texture, and size of the ground material. So when I saw your discussion, it spurred me into an online hunt for sieves  Huge range of prices and mesh. I just took the few strainers I have and compared 'Bob's Red Mill' as a commercial polenta grind, with my nixtamalized '3 sisters' dent (which had ground finer than I liked with my Retsel mill) but cooks up into an excellent fried polenta. I was interested in any recommendations as to brands of sieves- your selection of  #11, and #20 look like a good start for mesh- my strainers on hand were about 1.5mm and 1mm hole size- Bob's passed through the 1.5mm and most of it though the 1mm, 3 sisters passed through both except for a few bits. At this point I'm just using them to see what I've actually managed to get as an end product, and plan to change the setting on my grinder accordingly.

High speed steel is the most widely utilized material since it is reasonably affordable and works effectively on a wide range of materials. However, many other materials, such as carbide and high cobalt alloy steel, are utilized to create reamers. Carbide is more costly than high speed steel, but when reaming steel, it outlasts it by a factor of ten. The most costly alternative for reaming titanium and stainless steel is high cobalt alloy steel. The cutting fluid that must be used to extend the life of the reamer is determined by the material of the workpiece. Aluminum, brass, stainless steel, and mild steel may all be treated with soluble oil. When reaming cast iron, cold air can be utilized, and synthetic oil can be used with aluminum and plastics.

You take one pound of dry, whole corn in a large pot. Add six cups of water, and add two tablespoons of 'cal' (slaked lime or calcium hydroxide). Slowly bring to a boil and when it boild, turn off the heat and let it soak for 8 or so hours. Then rinse away the water and pericarp that has loosened. Then grind finely for tortillas or coarsely for grits or tamales.

This reamer has parallel cutting blades that have a taper and a bevel lead integrated with a shank that is the nominal diameter of the cutting edges, and the end of the reamer has a square. The flutes might be spiral or they could be straight. The hand reamer has a square tang, and it is designed to be operated with the hand in order to correctly size the holes. The reamers’ primary objective is to remove the least amount of metal possible between 0.05 and 0.125 millimeters. Because it needs to be easy to start, it has a modest taper towards the end over a distance that is equivalent to its diameter.

If one could separate the flinty endosperm from the floury endosperm of dent corn, one would have two basic products, instead of a jumble.  Because the floury endosperm breaks more easily, simple granulation classification using sieves will accomplish the separation to some extent.  However, the separation can be improved by sieving an initial, coarse break(s), as mentioned in this commercial website:

4Tbsp (1/4c) pickling lime (I buy Mrs. Wage's because they have it locally).Mix with 2c water- best to use room temp water. The warmer the water, the more vapors are evolved. Don't breathe the vapors or the powder. Mix in glass or stainless steel.

Hi again Joe- I just looked up 'maiz morado'- purple corn- haven't gotten any further than that. I do have 3rd generation 'blue' starting from Jerry (?) blue corn (Fedco seed, I think). It did partition into 'steel blue'. 'blue' and 'dark blue', which I planted separately in 2017. Got a good crop at that point.

What is a reamer used forin Dentistry

The shell reamer with an axial hole may be used on an arbor. It also features cutting edges that are almost parallel to one another and a sharpened bevel lead. These kinds of reamers are utilized for the finishing process of huge holes in order to preserve the tool. One arbor may accommodate a variety of different shell sizes when switched out. This results in a reduction in the cost of the solid shank for each individual instance. The shell reamer can either be of the rose chucking type or the fluted kind, depending on whether it is being used for finishing or truing the hole. The flutes might be spiral or they could be straight. The reamer can have a diameter ranging from 24 to 100 millimeters.

How to usea reameronalathe

Carbide reamers are specifically engineered to increase the diameter of an existing hole while maintaining a high level of precision, consistency, and predictability throughout the process.

My first source of info was a workshop at our local resilience hub- I took notes but it took me a couple of years to get back to it.

For grits I have, a couple of times, made wet hominy grits from freshly nixtamalized corn. I pass the amount of wet corn I want through a Corona hand mill set rather coarse. It's fabulous. But with the time-consuming nature of nixtamalizing corn, I suppose I haven't done it enough! I usually make tortillas from nixtamalized corn. Have never dried whole hominy corn for later milling. Although the label on Quaker Grits says "hominy", it's actually just plain de-germed ground corn — not nixtamalized. Very bland, doesn't have much flavor. True hominy grits are quite rare, especially out West where I live.

What is a reamer used forSwiss Army Knife

The reamer should have a left-hand spiral or a straight flute if it is to be used for through-holes. When using the left-hand spiral, the flute’s helix turns to the left, or in a counterclockwise direction. During the process of cutting, the reamer will force the chips to advance through the hole.

Reamermachine

A shank is the reamer’s shaft or stem. It’s just next to the flute. When choosing a shank, four major factors must be considered: diameter, type, hardness, and one or two piece construction.

Reamertool sizes

I buy organic dent corn from the health food store in 25 lb bags.  I have a high impact Wonder Mill and the resulting flour is very fine, almost like all purpose flour.  And I like the fact that it is 100% whole ground and I get the benefit of the fiber, germ and oil.   This type of fine flour makes great corn muffins/corn bread.   I think the only reason these muffins/corn bread come out very well (without sifting) is due to the impact millbeing able to make a very fine flour.  The fine flour is my preference compared to the more granular types "corn meal" typically available in the stores as you get a softer cake like texture rather than gritty.   A courser grind has not given me nearly the same success.   Not to say that you cant get great results with other types of mills, just sharing my experience.  I am curious as to what type of mill are you using?  Very interesting article, thx for the link...

One issue with reamers is preventing cutting edge chipping. The cutting edges are razor-sharp. Dropping them can damage the edge by leaving a burr or creating a negative cutting edge. This would have an impact on the way any tool cuts, but particularly reamers.

A hand reamer is designed for manual reaming and usually has a handle. To compensate for the difficulties of beginning a hole by hand power along, it is built with a longer taper or lead in at the front than a machine reamer. It also allows the reamer to begin straight, lowering the chance of breakage.

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Long version- So- in actuality, the first time I tried this, I was making chili and didn't have any commercial 'masa seca'- and had used up all my ground nixtamalized corn- but I had a generic mixture of colors of Painted Mountain that I'd ground with my Mil_Rite at what I'd kinda thought was a 'fine' grind- and I just chucked a handful of that into the bubbling chili. I liked what I saw in terms of that- I'd have to call it- fairly 'glossy' appearance and thickening power. So, based on that, I re-read Carol Deppe and sorted out some Pt Mt brown ears specifically. (By then I had the Wondermill, and I think the brown ears were my first flour corn grind with it.)

sorry- I just worked through 2 lengthy posts and thought I'd gotten them through successfully but this thing has now twice claimed my answer to the 'captcha' is incorrect. Discouraging- when I next attempt to post I will keep a copy so the work is not wasted. Sending this test post to see if it happens again..

Rinse and rub kernels to loosen/remove pericarp. I use a combo of rinsing in a colander and rinsing in a S/S pot or bowl.

***If the ground material is fairly 'dry', it may be crumbly. You can use  2 parts of the 'crumbly' stuff to 1 part of ubw, add a drizzle of olive oil, use baking powder and salt equivalent to that used for biiscuits- can do this only for the flour portion or amp it up to the full batch .Add water only by small bits to get desired consistency. Divide to small ball, roll in  eg ubw flour, press with tortilla press and plastic bags Add the lime water. Heat to a simmer, cook at least 1/2 hour or up to an hour. Turn off and let stand overnight. As described above, rinse and rub kernels to loosen/remove pericarp. A meat grinder works OK to grind the processed kernels. Per recently discovered youtube video, grind 3x, starting with the COARSEST plate and progressing to the finest- less wear n tear on the grinder, smoother final product. Less water added is better- end product is drier.Use fairly promptly after processing. It will start to ferment even in the refrigerator after a few days. Kernels can be dried, processed mush can be dried. Due to the 'nubbles' the dried stuff isn't as smooth or easy working as the freshly processed stuff. Tortillas are fair cooked on a griddle, spectacular when deep fried, interesting when baked in a 350-400* oven. You can make biscuits, pancakes etc- for this (so far) I add some Bisquik or ubw or spelt flour. Still tweaking the recipe.***If the ground material is fairly 'dry', it may be crumbly. If you want, you can use2 parts of the 'crumbly' stuff to 1 part of ubw flour, add a drizzle of olive oil, use baking powder and salt equivalent to that used for biscuits- can do this only for the flour portion or amp it up to the full batch. Add water only by small bits to get desired consistency. Divide to small balls, roll in (eg) ubw flour, press with tortilla press and plastic bags.

Use fairly promptly after processing. It will start to ferment even in the refrigerator after a few days. Kernels can be dried, and then ground to make masa seca (best with an impact grinder such as the wondermill), or cooked whole fresh or dried. Ground wet masa can be dried. Due to the 'nubbles' (I think technically they call them 'tips', and they cover the germ of the corn) the dried stuff isn't as smooth or easy working as the freshly processed stuff.

Add the lime water to the corn /water in the pot. Heat to a simmer, cook at least 1/2 hour or up to an hour. Turn off and let stand overnight. When ready to process, drain off the limewater. Soak and replace with 1-2 changes of fresh water. Handle the corn carefully- use gloves or check your skin for any sensation of residual lime. You can feel it- and if you chew on the corn before you rinse it well, you can taste it. (You can guess how I found that out.. don't do that..) You want to be working with a product that is close to essentially neutral pH.

I have a number of test sieves and strainers with different mesh sizes.  Commercial practice varies, but I separate corn meal from grits with the #20 sieve.  Sieving is one of the more interesting aspects of home milling.

So mill the corn, soak in lime water, then drain it as best I can?  Sorry about the confusion, there is a dish called "Indian corn."  I think it is almost like bread.  I can't find much about it on the net, but it is big with the Indians.  Do I also have to soak ground corn in lime water to make grits?  Other than for a few dishes, can I jsut the unsoaked corn or is it best to always soak?  Thanks

The cutting action is carried out entirely by the beveled edges at the very tip, which differentiates it from the fluted kind. The angle formed by the chamfered cutting edges is 45 degrees. The body, which is fluted, may be inserted into the reamed hole. In order to prevent the body from bending when it is inserted into the hole, it has a little taper and gets narrower towards the shank. A higher amount of metal may be removed with this style of reamer as opposed to using a fluted type.

I don't have a recommended brand of test sieve, but a bad experience with a brass-framed ATM Products sieve leads me to suggest stainless steel. The test sieves on ebay seem to have gone up in price. Depending on your expected volume, soil/gravel classifiers or kitchen strainers may be more economical.

About 2# (or 1kg) dried corn kernels. Wash, pick over as necessary. Put in stainless steel pot with ~1gallon of warmish water- or enough to cover the corn by 1-2 inches.

The first formal gravy run was either for chicken at Thanksgiving or a beef/deer stew- don't quite remember which. At that point I went with one of 4 possible fats- bacon grease, olive oil, chicken fat, or butter- or some combination (depending on whatever was at hand in the heat of the moment)- and the basic liquid was 2/3 stock, 1/3milk- I don't usually add any other seasoning until later. The volume was scaled up to whatever I'd needed- (depends on how many are eating and what I'm starting with).

Reamers with numerous cutting edges typically have anywhere from four to six of these cutting blades. On the other hand, larger-diameter instruments can contain eight or even 12 blades. When there are more cutting edges, the rate of penetration will be higher, and the completed holes will have a tendency to be rounder. Additionally, more edges result in lower chip sizes. You do not want there to be a difficulty with chip evacuation because there are too many flutes. The vast majority of reamers are organized into size ranges, each of which has a certain number of teeth that corresponds to that size range.

I'd also received a pair of 'stone' plates with the grinder, but they seemed to build up material very quickly and I haven't used them after the initial trial.

I find that the flour has a weaker aroma and color (and probably taste), so I don't use it in corn meal. We make 'corn bread' (the kind with wheat flour, eggs, sugar, etc.) and I really like how it turns out. I also occasionally make anadama bread and I scald the corn meal for that.

Tortillas are fair cooked on a griddle, spectacular when deep fried, interesting when baked in a 350-400* oven. You can make biscuits, pancakes etc. Cooking with the whole nixtamalized grain is possible as well- ~= 'hominy', or 'posole'.

I once wrote a blog article here about the Corona mill. It refers to a video from Alton Brown on the nixtimalization technique, but the links have vanished, so here are the links again for that show:

The most common type of reamer is the straight-flute variety. When using the straight flute, chips are not compelled to go in either direction. The arrangement of the coolant that pushes the chips has an effect on it. The chips are propelled forward by the radial coolant that runs via through-holes. When it comes to blind holes, having central coolant can assist in pushing the chips up and out of the hole.

I mill blue or red corn.  Do I have to soak it in lime water before using it?  Is it possible to make corn tortillas from homemilled corn?  How about Indian Corn.  My friend told me about this Indian dish and said it is delish.  I have no idea where to start and I am fairly clueless when it comes to milling corn.

3 types of hand reamers

The geometry of the reamer changes depending on whether the flutes are spiraled to the left or the right, or if they are straight. When it comes to clearing chips, spiral flutes are superior to straight flutes; nevertheless, straight flutes may also be used because the number of chips produced during the reaming process is little.

In spite of the fact that spiral kinds have the potential to improve chip evacuation; the straight-flute reamer is the most cost-effective option. Spirals are more difficult to manufacture than other types of blades because the machine tools need an additional axis in order to grind the blade. As a result, we’ve come up with geometries for the straight flute that either assist shatter the chips or drive them ahead.

I neglected it in 2018, but did at that point work on something that was attempting to be a purple corn. I can't remember if it was a '3 sisters' (originally a dent with a lot of 'earthtones' coloration in it that gradually took on some flour characteristics) or if it was from the 'blue' seed (I'll have to look it up later..). That stuff grew to be 10ft tall or so, had a lot of genetic variability, and was absolutely PLUNDERED by rodents and birds. It was an ongoing battle to harvest what I have, and I hope some will germinate well. The ears are a foot long or better, it's quite long season, and I can't tell if it's soft because it's flour corn or because it didn't all fully mature.

The taper reamer may either be driven by hand or by a machine. This features taper cutting edges for holes that fit pins with a taper of I in 50, and it has a parallel or taper shank for gripping and driving the reamer. The taper cutting edges are used to create holes that are compatible with pins. The flutes might be spiral or they could be straight.

Machine reamers have a tiny lead in, and spiral flutes offer the benefit of automatically cleaning swarf. The reamer and the work piece are pre-aligned, eliminating the chance of the reamer deviating from its intended path. The machine’s steady force guarantees that the cutting begins quickly.

http://www.bealldeg.com/introraw.html.  Beall calls flour from flinty endosperm “sharp”.  Beall’s info is virtually identical to that in Matz’s Cereal Technology, 1970.

Cutting edges on reamers are inherently more delicate than those on other cutting instruments, but they are also more important. All cutting edges are fragile, but protecting all reamer edges is important because if you damage even one, it will compromise your size and surface polish. If your cutting edge is chipped, one of those teeth is creating a void within that portion while it is in that cut.

Left-hand spiral reamers have a propensity to push chips and coolant in front of the cut, allowing coolant to enter the hole and the reamer to exit. On tapered reamers, a left hand spiral can be employed to aid prevent grasping and binding. They should not be used in blind hole applications because the chips will pack at the bottom of the hole and prevent the reamer from cutting all the way to the bottom. There are four crucial criteria to consider when choosing a flute: flute diameter and length, pilot diameter and length, number of flutes, and flute depth.

The reamer’s material is determined by the workpiece material, however reamers may cut practically any metal. To attain exceedingly fine tolerances, the hole must be drilled, rough bored, and then ream. However, with aluminum, a reamer can occasionally remove material straight from a casting. A reamer is intended for precise hole tolerances rather than material removal. However, with aluminum, there are many cases where we can instantly run the reamer into the prefabricated hole and remove the material.

Reamer flutes are situated at the front of the device. Small chips are removed by passing along the reamer’s flutes. Flutes are classified into two types: straight and helical. Helix is further classified into four types: right hand, left hand, slow, and quick.