Pathfinder Outdoor Cooking, Corn meal Mush “Now and Later”

[@tracker5849]

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!!!

[@danielb.ransberger8872]

Haven't had mush in years, going to have to take a trip back in time. Thanks Dave.

[@OtherThanIntendedPurpose]

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.

[@sgtjrr9771]

An old favorite for sure! We’ve always used maple syrup with the fried mush… I like the honey idea!

[@andrewnash6121]

I love outdoor cooking shows. Awesome. Thank you very much.

[@gritandgears9159]

Brings back memories of camping in Wayne National forest with my grandfather .This is the go to for breakfast!!

[@pastorpfp1]

You are a great salesman! You make a poor man’s meal look fit for a king!

[@Doxymeister]

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!

[@sandraw4763]

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 :-)

[@asmith7876]

Can't be, polenta is Italian, therefore "better" LOL. Love me some corn! I don't care the language!

[@singingtoad]

I'm really enjoying this cooking series your doing, Mr. Canterbury. Please keep up the good work. Cheers!

[@loueckert4970]

Nothing like an appetite from a day in the outdoors satisfied with a meal like this one. YUM!!! Thanks for posting 73 de KT1R

[@michaelmosley254]

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

[@TheTrakker]

Such good eating. Takes me back to Grandma's house when I was a kid.

[@drcmotorsports]

Nothing better than the Brown Kopiko from Korea. That’s what Ma’. Gave us in the field in her cooks tent. Miss Korea days.

[@kevinmcdonald3192]

You always bring me back home!!!!!! I grew up in the 70's

[@terrymagiera1924]

Love that old timer stove and love me some mush

[@blackhatbushcraft]

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!

[@AnthemBassMan]

Tuscarawas County farm boy here. Fried mush was always a treat for breakfast!

[@gud2go50]

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!

[@Bjohaz]

Just love how you fully enjoy what you are eating Dave! I enjoy seeing your processes, tips and tricks. Thank you Dave

[@1986Msbella]

great work Mr Canterbury this is such an awesome series already

[@Littrell1966]

The 425c is from the mid 60's. Love your channel!!

[@michaelmerrick5472]

Thanks Dave! Childhood memories. You stirred my appetite and I must make this again.

[@terryweston566]

Polenta here in Australia. Great show for an easy camp cook. Thanks.

[@margiehertneck625]

Love the kitty helper

[@senatorjosephmccarthy2720]

I've still got mine like that one. Marvelous stoves, and simple and enduring.

[@joaoantunescorreiafilho1080]

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 💪!

[@KrazzyKproductions]

I have been a follower since I was 16 , you sure formed my reality for Bushcraft

[@patrickharmon9459]

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 🙏

[@esarahd4986]

I'd love an outdoor kitchen and gear tour!

[@drivestrength5394]

Everytime I watch your cooking videos Dave, I am starving instantaneously!!! Great vids sir!

[@larryhill1192]

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

[@johnskitzis6540]

Love this series! Thanks Dave!

[@cojones8518]

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.

[@SR-qq8ub]

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.

[@blakeherrin1315]

I remember you from dual survival infact I’m bench watching it and it’s what brought me to your channel

[@dreams2xs]

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.

[@knockharder3554]

Thanks for the upload

[@skeeterbone]

Yep...absolutely love fried cornmeal mush.

[@Nunya9876]

Absolute yum!! And Zahn is your cool assistant! 🐱

[@jeffrichards5106]

That looks really good Dave. Thanks for the video. Cool Coleman stove! never seen one with legs before. 👍🥓

[@forrestwilliams4118]

Loved and watch your videos for a long time have learned a lot thank you so much please continue

[@shadomane]

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.

[@communitywatchdogmedia]

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

[@richhoule3462]

But you weren't during Carter? LOL

[@Pygar2]

@@richhoule3462 I was. Only block cheese, though. Salty as all get-out. Time I got it all digested, Bush was in office!

[@ebony5766]

I'm REALLY enjoying this series Dave!

[@latigomorgan]

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.

[@erichill5206]

Thanks for the video Dave. I’ll make sure to add some corn meal to my long term food pantry.

[@brianvannorman1465]

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.

[@detroitredneckdetroitredne6674]

Hello from Detroit Michigan brother 94/275 thank you for what you do brother

[@ТУРИСТ-АВАНТЮРИСТ]

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. ✌️

[@royphelps8084]

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

[@scottrgood]

We love you Dave!

[@jamebrooke894]

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 🇺🇸

[@kevinlittle9483]

Love these videos Dave! Keep em coming!👍

[@davidafultz]

I’d like to see a video just on food tins and their versatility sometime. Great series😃

[@christhrower7993]

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.

[@STUFFWEDO]

That looks great. Thank you for sharing Sir.

[@mikepass4179]

Thanks Dave. I'll have to try it.

[@Coppersaguaro]

My favorite cooking channel. 😂

[@EvaderGuy]

Good ol’ Coleman!

[@Robert31352]

Good series Dave

[@cbgmaker9031]

Really good information video. Good content. Thank you very much Dave.

[@amateurshooter6054]

Thanks Dave

[@outdoorsaddiction1085]

I have a couple of them old Coleman stoves. Love them!

[@stevekwiatkowski2535]

Loving this new series!

[@vincentc6919]

Great one Dave

[@anthonydouglascontares3471]

Excellent and very informative for survival, either on land or sea. 👍

[@DenisHauser]

Mahlzeit! :-)

[@thomassedam6599]

looks tasty. breakfast in the morning for sure.

[@oxxnarrdflame8865]

My mom would make it, we loved it. Maple syrup and powered sugar.

[@nomad753]

Love these cooking videos!

[@benrusnak2077]

This is a good series

[@joutdoorsmen23]

Cool video love the corn mill mush!!!!!!!

[@Paul-up3pb]

Thank you 👍.

[@yahusrevus]

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.)

[@johnhenry8839]

Love this I put maple sausage in the water then add the meal makes the best mush the next day

[@keithgerard7784]

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

[@thomasdemaio53]

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

[@00Klingon]

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.

[@MrSLF]

Thank you.

[@jenniferbauman4802]

Good video. God bless. From Glenn CATT in Massachusetts.

[@jasonburns9320]

Looks delicious!

[@thepipejunkie8359]

I'm liking the guest feature in these videos lol, looks like a dang good meal, Dave!

[@xiaobiz]

Thumbs up for the honey on cornmeal mush and bacon.

[@herbsmith6871]

Looks awesome brother! Really enjoying this series 🤠

[@tinamathews3379]

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.

[@jasonshepherd6864]

Ooh I like scrapple too! Ain't had it in awhile.

[@tracker5849]

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

[@meganlalli5450]

Check thrift stores near you. One near me has all sorts of lids.

[@roberthensley940]

YOU ARE GREAT, KEEP IT COMING

[@samuelevans5255]

Add some fine chopped onions or scallions to the mush before puting into mold. Fry up slices for dinner add some gravy and enjoy

[@michaelcarter8209]

Outstanding

[@9thchild358]

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.

[@sidneybailey9217]

Technically grits ARE ground corn, but it's not just ground corn. First you take the dried corn (white or yellow) and soak it in lye and water until it swells. This removes the outter shell. Then it is rinsed several times (at this point it's called hominy) then dried and ground (now it's called grits). Corn meal is just ground up dried corn. Only reason I know this is because my dad's family used to make their own ( all three types) during the depression.

[@Krakology]

love the cat in these videos

[@mtwoodsmen4563]

Hey Dave now you made me hungry got to go make some thanks Dave

[@gringo3009]

Good stuff!

[@kevinmcdonald3192]

And yes !!!!! Im 1 of your students.im farming right now in kentucky!!!!🐖🦌

[@FidoHouse]

Grew up on oatmeal and wheat-based cereals - maybe a Canadian 🇨🇦 thing? I'll give corn mush a try.

[@brianhelgeson1208]

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.

[@tinamathews3379]

My mom and dad had a stove like that, that we used when we went camping.