— Clive Allison

Very interesting. So, uh, the only times that I have done this, um, have been when I have made masa, and, you know, masa is the, the corn dough in the, um, Mexican and, and central American context, right? Uh, to make, uh, tortillas and these other, uh, antojitos that are based upon corn, based upon masa, all these beautiful pre-Columbian foods, uh, from meso Mesoamerica. And, uh, you know, in that context, you are, um, cooking the grains, uh, to rehydrate and then soaking them overnight, uh, for, for some hours, uh, in a solution. Uh, that's an alkaline solution. You add, add lie, um, uh, to that. And then that, um, will cause that, uh, that skin to loosen up. And, um, they, at that point, they slough off pretty easily. Um, some will come off by themselves, you know, or if you just grab them, they will come off very easily. Now, that's, that's my context. And, um, outside of that, um, you get into, uh, these more common varieties of corn that have very small kernels. Um, you know, in which case, um, what you're suggesting, suggesting here could be very challenging. And, um, I, I don't know how to address that. Uh, certainly not without some experimentation. Okay? But again, going back to, uh, the other scenario or one might be making masa or otherwise using the corn varieties that are typical for masa, you find larger varieties of corn. And, uh, sometimes they're, I mean, they can be, you know, 10 or 15 times bigger, uh, than a typical kernel of corn on the common corn cob that we find, uh, you know, during the summertime. Uh, and which just makes it easier to handle because it gets larger size. Okay? So, um, yeah, I hope that context helps Clive. Uh, and I hope you might, uh, perhaps run down to your local Mexican grocer or, uh, seek out some of, uh, these, uh, the dried corn online, uh, as needed. And then do some experimenting yourself and, um, you know, for, for whatever it is you have in mind to make.