I ate tortillas in Mexico that were cooked on an old harrow blade over a wood fire. The harrow blade was dusted with a form of charred bone powder that prevented the tortillas from sticking. They were delicious. Is this anti stick bone powder available anywhere in the US?
A few years ago, I attended an Elderhostle study on the Navajo culture in New Mexico. One part of the presentation was a hands on instruction on how to stone grind corn by hand. We then each had a sample of blue corn mush which was delicious. I got to thinking that this would be quite good served up like grits with butter and pepper. Since then I have been trying to find stone ground blue corn similar to that which was served. The commercial blue corn that I have found is much lighter in color and while good for baking has comparatively weak flavor and almost no mouth texture when cooked as mush. This is true even when cooked at double the concentration called for in the recipe. What is the darker blue corn meal called and where might I get some?