| Display title | Hominy |
| Default sort key | Hominy |
| Page length (in bytes) | 1,983 |
| Namespace ID | 0 |
| Page ID | 13876 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 2 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Klapaucius (talk | contribs) |
| Date of page creation | 18:17, 19 November 2011 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 16:22, 21 July 2014 |
| Total number of edits | 2 |
| Total number of distinct authors | 2 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Hominy: Cooking Wiki |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali. The traditional U.S. version involves soaking dried |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #hominy #tripe #preparedfoods #coolchileco #alkali #pork #masa #tamales #nutsgrainsandseeds #pozolerecipe #chicken
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