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Hi all, In the dog days of winter I find my thoughts turning to spring carp at ice out... Sigh.... Last season I started preparing my own maize, plain mostly but I was thinking of being more creative this time around. I picked up a pressure cooker as boiling it on my bbq was proving to take way too long. I will be starting it on the stove and then continuing on the bbq this spring. Are there any suggestions for flavourings while it boils? I was thinking of something salty like fermented soy bean paste. How about after it is done? I know there are commercial mixes available but I was thinking of something more home made. Is there a flavour better suited to spring? I once read that stong spices like tumeric and curry would be good. I am also collecting stale bread for some pack/ground bait... I was thinking of doing something supper sweet like aspertame, jello and some protien like canned luncheon meat? Any thoughts?