[Rick]

Bruce -- thanks VERY much for this detailed reply. Why do I have the awkward feeling that I'm the only Yanqui in the United States who is currently considering grinding corn into meal for home use? Is it such a lost art, even among the macro community? Back in the 70s when I was living in a Kushi house we were ALL grinding grain...

I am inclining towards getting an electric mill but I want to make sure I can get a course ground -- this is NOT for bread or muffins but for cereal.

But I'm definitely intrigued by the molcajete or metate idea: all things being equal (which I guess they rarely are!) I'd prefer the low-tech traditional way. But where in heaven's name does one gets lime (I can get some wood-ash from my fireplace I guess!) -- and most of all, how do you add it to the corn mix?

I wonder if using an electric mill, and therefore having the hard husk sufficiently broken down, negates having to use lime or wood ash.

I feel like I'm on new and uncharted territory (though like many of these things it's territory that's simply been LOST...)