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BS: Grits
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Subject: RE: BS: Grits From: bob schwarer Date: 24 Oct 99 - 12:17 PM Did not reread the entire thread, again so this may be here.
Found the grits homepage at naturally, www.grits.com Bob S. |
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Subject: RE: BS: Grits From: wildlone Date: 11 Sep 99 - 06:00 PM Get this all.My dear white haired old mother[who sang in the George Mitchel choir]has just come in and saw grits, she said"If you want decent grits,go to a decent builders merchant".Dont you just love them.WL. |
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Subject: RE: BS: Grits From: Penny S. Date: 11 Sep 99 - 04:50 PM Well, as I ate that kipper, I did think that it needed something bland and cereal-like to tone it down, and grits sure crossed my mind. Especially as I often eat strong flavoured fish with couscous or bulghur wheat. It goes well. I'm going back to Craster or Loch Fyne. Penny |
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Subject: RE: BS: Grits From: Jeremiah McCaw Date: 11 Sep 99 - 05:45 AM "I'd like to try some grits, please, ma'am." "Hominy?" "Oh, just two or three." Oh, c'mon, ONE of youse was thinkin' it at least! My first encounter with grits was just a couple years back when I drove to Florida (from near Toronto) with a couple of friends. The prevalent chain along our route was the "Waffle House" - pretty fair cheap brekkie stuff. I saw grits on the menu. Now I been hearing references to grits all my life. Hadda try 'em, y'know. Why the hell didn't somebody tell me grits was just cornmeal porridge?! BIG disappointment. Didn't taste like anything at all. Started to experiment with anything in reach, and ended up with the butter, salt & pepper combo, and got them (it?) somewhat palatable. The fried thing with syrup sounds a lot like what one friend describes from his youth as "johnnycake". Thread creep: I'd heard about (and even tried up here) chicken-fried steak. Loved it, right from the concept (take THAT, health nuts!) to the taste; but I knew I had to try it in its natural habitat. Last year's drive down to visit friends in Austin provided the opportunity. Just the thought of deep-fried breaded chopped sirloin smothered in chicken gravy caused my arteries to begin to collapse in joyous anticipation. In the space of a week, I managed to have it 'bout 4 or 5 times. Now somewhere between Austin and Luckenbach is a restaurant called the "Hill Country Baker" (near Johnson City, I think). What choice did we have? - sign outside said, "World's best chicken-fried steak! Nearly three dozen sold!" Best I had whilst down there, I do believe. Lookin' forward to goin' back for three reasons: my friends, the music (Luckenbach on a Sunday afternoon is a delight) and the food. Texas - good. |
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Subject: RE: BS: Grits From: WyoWoman Date: 11 Sep 99 - 12:17 AM There is a guy in my office who persists in opening these tins of "kipper snacks" for a nice little afternoon munch. They stink up the entire office -- it's amazing such little bitty fish can fill such a huge space with odor. At first, I think he didn't realize how loud they smelled. Now, I think he just opens them to see me twitch! Is this the kippers of which y'all speak? Hmmm. Kippers 'n' grits. Now THAT's cross-cultural! ww |
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Subject: RE: BS: Grits From: Chet W. Date: 10 Sep 99 - 07:59 PM That's learning the hard way! Chet |
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Subject: RE: BS: Grits From: Penny S. Date: 10 Sep 99 - 05:05 PM That kipper was TOO salty! |
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Subject: RE: BS: Grits From: Bert Date: 09 Sep 99 - 09:48 AM Ah! kippers, We can get them here sometimes, shipped down from Halifax, Nova Scotia. I envy you the real ones though Penny. It's the other good stuff that I miss, Buckling, Bloaters, Whelks, REAL shrimp (all we get here are prawns), smoked haddock, rock eel. Hey, I've just found out there's a Chinese Market in Philadelphia where you can buy winkles; you have to cook them yourself though. Think I'll go and get some this weekend. Bert. P.S. As for grits, I think you can buy them in England at a corn chandler's, where they sell something pretty similar as chicken feed. |
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Subject: RE: BS: Grits From: Penny S. Date: 08 Sep 99 - 02:08 PM I don't know whether to be sorry I started this or delighted. You have reminded me about the Norman kipper I have in the freezer. And that I have now found stockist of Craster kippers. And that Waitrose sells Manx kippers "caught in the Irish Sea" ??? The Norman kipper came from our annual French market, which usually has bi-libual notices. This one just said "Kippers". So I asked what the French was - now you have to say this with an exaggerated French accent - "Kipperes". I raised my eyebrows. "They used to be called Aroung fumee (spelling wrong), but now, in Normandy at least, we call them kippers." But it is a properly smoked, no colouring kipper, and I'm going home for it now. Penny |
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Subject: RE: BS: Grits From: bob schwarer Date: 08 Sep 99 - 11:36 AM These recipes sound great. Just throw the grit(s) away and eat everything else. Still get your fat/cholesterol hit. Bob S. |
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Subject: RE: BS: Grits From: catspaw49 Date: 08 Sep 99 - 11:32 AM Or why not just cook up a batch and then flush 'em down the head right away, thus eliminating the middle man?(:+) Actually, it's more fun to make fun of grits and some other classic regional foods than anything else. Truth told, I like them about as much as I do Cream of Wheat or Cream of Rice.......both slightly different, but similar. I've just never wanted them fouling up my eggs, that's a potato's job. When I mix my runny eggs with grits, I need a spoon to eat them. And I don't use ketchup either....My Dad used ketchup on damn near everything and I thought that was the way everyone did things. I now eat my steaks "Seared"....and I'd prefer raw if the numbnuts in the kitchen can't figure out how to cook one XXXXXXXXrare. My dad always ordered steak "medium-well" and of course I did too; I think I was in my teens before I realized that medium-well wasn't a cut of meat! Some things you get over, some you don't.....My Mom did her best to teach table manners, but with my Dad for a role model it was hopeless. Karen is having the same problem of course with our sons....especially Michael...He's "Daddy's boy" alright! Sweet Corn season has ended here and once again I've escaped without a divorce, although Michael and I have often found ourselves alone at the table............... Spaw -- Who's getting more serious about this FSGW breakfast idea! |
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Subject: RE: BS: Grits From: Bill D Date: 08 Sep 99 - 11:28 AM how to get 1 (one) grit...or one wheat germ...or one Grape Nut..... ready? ....cereal dilution... (oh, c'mon, ya gotta say it out loud....and ya gotta be up on lab techniques...and...oh, never mind..) |
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Subject: RE: BS: Grits From: N.C. Girl Date: 08 Sep 99 - 11:06 AM Most of what I have had the time to read on the Grits recipe is pretty accurate, as far as the salt and pepper, butter, gravy etc. I did not see one which mentioned bacon crumbled up in them. That is really good too. Also, try Garlic, not a whole lot, and grate up some cheddar cheese in them. That is really good. My kids like them with cinnamon and sugar. YUK!!!! Oh! almost forgot this one. Spread them on a cold or warm piece of toast like jelly. That is good too! |
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Subject: RE: BS: Grits From: Date: 08 Sep 99 - 09:48 AM Of course if real grits is what you want, you got to get corn already rancid, spread it on hard clay and stomp on it with you hogsewage-coated boots until they're just right. Stomp long enough and you may not even have to cook them. Good eatin', Chet |
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Subject: RE: BS: Grits From: Dani Date: 08 Sep 99 - 08:48 AM Well, y'all, you just ruined a perfectly good bowl of Cheerios... I could walk out my back door, across the street and eat my fill of grits and bacon, sausage gravy and biscuits, pig any way you want it. Got to stay barricaded in MY house or I wouldn't fit THROUGH that back door. Now, a staple I haven't seen mentioned is the condiment that is a permanent fixture on THESE Southern breakfast tables: a bottle of Texas Pete (from Garner, NC, go figure) to garnish the puddle of butter on your pile 'o grits. And another thing.... Hoppin' John's is alright for those fancy-dancy folks who like their pedigrees, but I'll be happy to ship gratis a pound or two of hearty long cooking (sprinkle 'em in a grain at a time) grits for anyone who's homesick or yankee or curious, george - whichever ails ya. And thanks for the recipe! Now I know what we're having for supper tonight.... |
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Subject: RE: BS: Grits From: Allan C. Date: 08 Sep 99 - 08:00 AM Grits is a plural collective like rice. Rice used to be rouse in olden times; but then hardly anyone ever ate just one rouse so they started referring to it (them) as rice. Unfortunately some of the finer distinctions of the language get lost as you head south in the USA and eventually you arrive at a place where you are told, "Them are grits." |
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Subject: RE: BS: Grits From: Dave Swan Date: 08 Sep 99 - 01:06 AM Would a flea's ass yield a soprano ocarina ? Just curious. E.S. |
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Subject: RE: BS: Grits From: catspaw49 Date: 08 Sep 99 - 12:31 AM I dunno El Swanno........I just had a look at a singular grit and to be honest, the fucker's so small that you could fit 183 of 'em up a flea's ass.....not much hardy eatin' there! Spaw |
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Subject: RE: BS: Grits From: Dave Swan Date: 07 Sep 99 - 10:32 PM Hit the e-mail listed for me on bbc's page. I'll catch up with it tomorrow. We'll figure out likely dates and so on. Fire a few e-mails back and forth, and you're scarfing tortillas a mano in no time. E.S. Now then, who's going to let me out of my etymological quandry? |
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Subject: RE: BS: Grits From: WyoWoman Date: 07 Sep 99 - 10:25 PM Yes, yes, yes, yes. I LOVE fresh corn tortillas. There was this wonderful restaurant in New Mexico (Old Mexico Grill) that served the best corn tortillas. Little, bitty things, and so tasty ... My daughter and I used to go and have big bowls of garlic soup and a stack of corn tortillas. The ones we get in the stores here taste like the boxes the grit comes in... How could we arrange this , mmm, shipment? WW |
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Subject: RE: BS: Grits From: Dave Swan Date: 07 Sep 99 - 10:17 PM Bob raises a point which troubles this native Californian mightily. No one ever speaks of a grit. Always in the plural. Why ? Maybe I'm not really hungry and all I want is a grit. Would that single kernel be a grits then? If so what's the unsung plural of grits, gritti? That sounds Italian to me. "Augustino, how are the gritti this evening?" And while we're at it, what in the name of description is pone? I've got the corn part (maize for the English speakers in the audience) but pone? Why are there no other kinds of pone? One never hears someone wax poetic about settin' on the ol' Chevy seat on the front porch, scratching the ol' hound dog and scarfing up some apple pone. Why not? Can anyone out there enlighten me? Note to Wyo Woman: about twenty minutes from my house is a restaurant where you're greeted by the whap-whap-whap of corn tortillas being made by hand. I bet I could air freight some to you and they would be close to right. If ever you're a hankerin' for tortillas done right let me know. E.S. |
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Subject: RE: BS: Grits From: WyoWoman Date: 07 Sep 99 - 10:17 PM Mick -- sure, Sugar. You just come on over and I'll throw some bacon in the pan. Coffee's always fresh and hot at Mama Wyo's Off-Ramp Cafe....
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Subject: RE: BS: Grits From: Jeri Date: 07 Sep 99 - 10:15 PM Oh great, WW - now I have to go buy some bacon to go with the tomatoes! Anyone want to know how a foodborne illness investigation gets around to pinpointing what food caused it? (***THWAK-SPLAT***) YOWCH!!! Who threw that enchilada!? Alright, I can take a hint... |
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Subject: RE: BS: Grits From: Big Mick Date: 07 Sep 99 - 10:15 PM Hey WW..........Got a little extra bacon cooked? I am dying for one of those sandwiches and a cup of coffee. Mick |
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Subject: RE: BS: Grits From: WyoWoman Date: 07 Sep 99 - 10:04 PM Lordy, Steve L., that was graphic enough to have ME like ta' hurl... HOWEVER, I just had my first bacon and HOMEGROWN tomato sandwich of the season, so I am a happy, happy camper. I only buy a pound of bacon a year, right at this time, when the tomatoes finally start bearing. One simply has to have a bacon and tomato sandwich with a lot of pepper and salt at the end of summer -- otherwise, how can fall arrive? Yummo. ww |
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Subject: RE: BS: Grits From: Chet W. Date: 07 Sep 99 - 08:58 PM More food threads! By the way, jer, it was Salmonella I had in Louisiana. I know the symptoms, the timing, and it was also what the doctors in Lafayette said I had, although they wouldn't say it to the insurance people afterward. Never seen a community (Morgan City/Franklin/Houma, Louisiana) close ranks against a passer-through as they did with me. I have only bad wishes for Taco Bell, as would most people who were nearly done in by their negligence. Take yer best shot. Chet |
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Subject: RE: BS: Grits From: Steve Latimer Date: 07 Sep 99 - 04:51 PM I first experienced Grits while in Florida escaping a Toronto winter. I always attempt to try local dishes where ever I go. I really liked grits as described above, a pat of butter, salt and pepper and some egg yolk stirred in. I find them to be quite a bit like Cream of Wheat in taste and texture. Some of the other delicacies I tried down there are catfish, which I thought I'd hate but really enjoyed, Barbecue which although we have barbecues in Canada I have never experienced anything like the Ribs, Chicken and Pork I had in Florida. I enjoyed Chicken Fried Steak, although I know it can't be healthy and while on that topic, what's with sausage gravy? It has to rival our Canadian dish, Poutine (Chips smothered in ultra thick gravy and melted cheese) as the quickest way to O.D. from fat and cholesterol. Having said that I make sure that all breaksfasts I have in the southern States include Grits and biscuits and sausage gravy. In keeping with the tradition of sampling local wares, I once did some substantial single malt sampling while in Edinburgh. I woke up the next morning feeling one heartbeat ahead of death and my head feeling like it had been hit by a stray caber. I went downstairs for breakfast which was included with the lodging, but there was no menu, they just served eveyone the same thing. I have a rock solid constitution. I was given fried bread, which I could barely get down, and then the waitress brought one of those little covered serving dishes. Uncovering it revealed Kippers, a couple of yellow looking dead fish staring up at me. It was the only time in my life I've ever had to flee a table.
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Subject: RE: BS: Grits From: :-) Date: 07 Sep 99 - 04:45 PM burp |
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Subject: RE: BS: Grits From: catspaw49 Date: 07 Sep 99 - 01:32 PM Always happy to oblige Allan. I feel your pain ( and I suspect most others hanging out around this place do too). Ike also had a couple of weimeraners, some of the earlier ones in this country, yet I've seen two different specials on "First Dogs" and it's never mentioned. I wonder why? Was it because they lived at Gettysburg and not at the White House? Sorry Allan, didn't mean to return the serve. Spaw |
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Subject: RE: BS: Grits From: Bert Date: 07 Sep 99 - 01:26 PM Knew this woman who loved grits. But she complained that English food was bland!!! Never did figure that one out. Give me an English breakfast any time. Bacon, eggs, mushrooms, potatoes (maybe bubble & squeak), fried tomatoes, a couple of slices of black pudding or kidney, fried bread (in bacon grease of course). - Aaaahhh Grits? Huh! The bag that they come in is probably tastier. Bert. |
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Subject: RE: BS: Grits From: Allan C. Date: 07 Sep 99 - 01:22 PM 'Spaw, it so very difficult and an awful burden for one to carry around such a heavy load of useless and pointless information. And so, with hope of relief nearly gone, an opportunity - however flimsy - appears and suddenly the load is lightened ever so slightly. I can offer no other justification for having submitted this true gem of information. I remain grateful for the lighter burden. |
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Subject: RE: BS: Grits From: Penny S. Date: 07 Sep 99 - 12:51 PM Alison, thanks - we can get potato farls, and soda farls over here. Also Staffordshire oatcakes which are like pancakes, and are wrapped around the bacon and dipped in the runny egg yolks. And on your principle of it fits, fried bread, and yesterdays' cunningly planned leftover potatoes, mashed or sliced, and bubble-and-squeak (would this be acceptable if called fried colcannon?). I think all those ands should read or. So, basically, its not so much what you fry as where you fry it. Penny |
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Subject: RE: BS: Grits From: catspaw49 Date: 07 Sep 99 - 09:20 AM Yeah........So, like, uh, what?...........Is that an endorsement of grits? I mean, 'cause if Ol' Ike is some kinda' "Poster Child" for grits.........well........I mean like there you have it! Spaw |
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Subject: RE: BS: Grits From: Allan C. Date: 07 Sep 99 - 08:31 AM I guess I like grits just about any way you can fix 'em. I like to put a gob of them on top of some sunny-side-up eggs, add extreme amounts of pepper and some salt, then break the yolks allowing them to mix into the grits. Yum! But I also like them in a bowl with butter, sugar or honey, and milk. A little-known bit of presidential trivia: Ike ate grits for breakfast nearly every day of his adult life. |
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Subject: RE: BS: Grits From: Big Mick Date: 07 Sep 99 - 01:26 AM Count me in on breakfast, you have me so damn hungry...............I worked up an appetite with THE FAIR ONE out behind the Mudcat Tavern 9. OOOOOOOOOOOhhhhhhhh but we are going to enjoy this Getaway.......Damn, can't wait. Mick |
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Subject: RE: BS: Grits From: catspaw49 Date: 07 Sep 99 - 12:11 AM HEY BIG RiB !!! I remember your description from another food thread RiB....Sounded good then...Sounds good NOW!!! So the Finn and I are in line for a serve-up of this at the getaway. Now I know you're staying at the Super 8, but I'd be more than happy to have a breakfast buffet at my camper......Lessee....... grits, WW's green chile grits, Scrapple, Puddin' & hominy.................so we line up a few 'Catters to come over since the FSGW folks are short on food fixing anyhow......and SusanA-R has that restaurant and uh, ....soundin' good....... Ya know, I just took a 5 minute break and actually thought about this. It started out as some fun BS, but hellfire...THIS IS DOABLE!!! Wonder who else is at the Travel Trailer Village? I gotta' think about this some more....could work. Spaw |
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Subject: RE: BS: Grits From: WyoWoman Date: 06 Sep 99 - 11:26 PM OK, I"ve been accused of liking everything with chiles and hot peppers on it, BUT ... If you haven't tried posole, you've never REALLY had hominy. It's this delicious soup that's made with a broth base (I use chicken or veggie broth to accommodate my vegetarian daughter, but I think pork stew meat is more traditional) and hominy and salt and a little garlic and some red chile flakes and a little oregano or cilantro (easy does it) in it. And you serve red chile on the side (real New Mexican red chile, not the Tex-Mex stuff with hamburger and beans, which is chili...) and pinto beans and maybe some shredded, cooked pork (beef can be substituted) roast and ... mmm, what a feast. If anyone wants the recipe ... WW |
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Subject: RE: BS: Grits From: alison Date: 06 Sep 99 - 11:15 PM Hi, An Ulster fry probably differs (answers to a question way higher up this thread)... because we have potato bread and soda farls fried which may not be available for the english version........ ( we can also add fried bread and pancakes...... basically if it fits in the pan... it's included) slainte alison |
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Subject: RE: BS: Grits From: Barry Finn Date: 06 Sep 99 - 11:00 PM Hi Roger, how can you eat that stuff, sounds like you just bled a tree & a bear & put it to a warm mix, but you make it sound so interesting. You wouldn't by chance be whipping up any of this so called breakfast food at the getaway would you? Barry |
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Subject: RE: BS: Grits From: Roger in Baltimore Date: 06 Sep 99 - 10:33 PM Catspaw, So you like scrapple, but aren't fond of hominy. Oh do I have the dish for you. Around here they make a concoction called "Pudding". No, not the Bill Cosby stuff. It is a concoction of meat by-products. In fact, it is simply scrapple without the corn meal. Now, you wouldn't want to eat it by itself. Refrigerated, it comes in blocks (poured into an aluminum loaf pan). A slice in the frying pan, however, soon turns into a semiliquid mess. Well, the only way to eat "Pudding" is with Hominy. Now you can put the hominy on the side or you can put the "Pudding" over the top like gravy on mashed potatoes. But you eat 'em together. Lots of Pennsylvania Dutch (Deutsch) in Carroll County and this is a traditional breakfast treat. The main reason I go to Church Breakfast's in my county is to get a couple of helpings of Hominy and Pudding. Local restaurants are seldom bold enough to have this dish on their menu. Scrapple is pretty common on menus. Gee, Sandy, I like Hominy better than grits. And after you have had your Hominy and Pudding you might want to prepare for Cottage Cheese and Apple Butter for lunch or dinner. These two dishes show up on many a salad bar for they are a classic Carroll County side dish when combined. And speaking of Apple Butter, the only civilized way to eat scrapple is covered with a layer of refrigerated Apple Butter. Oh the crispness of the scrapple mingles with the soft texture of the apple butter. The hot greasy fried taste of the scrapple is countered by the sweet coolness of the apple butter. Hm, Hm, good! Well, it could be I'm going off the diet this weekend just because of this thread. Big RiB |
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Subject: RE: BS: Grits From: Art Thieme Date: 06 Sep 99 - 09:42 PM Bob, I know those areas well. I used to drive a cab in Chicago. But you were ahead of me. I was born in '41. I used to take the "L" to 63rd & Stony Island and walk over to Mandel Hall at the University of Chicago for the folk festival every January. Either that or the Illinois Central out to 57th St. We lived on the North side but we'd ride the Clark Street bus all the way south to 35th St. and go to the Sox Games. It took about 2 hours on the bus to get there. There wa a local legendary type of guy who'd ride the Clark St. bus all the time named "Casey Jones". He always traveled with a live chicken on a leash. Attached to his belt he had a toy phone and a doll. He'd talk through that little phone and hold conversations with the doll and the chicken. He was a great old Chicago character. Bill Veeck was around about then. I'll never forget the time he pulled up his pants leg and put out his cigaette on his LEG. That was when I realized he had a wooden leg with an ashtray in it! Art |
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Subject: RE: BS: Grits From: WyoWoman Date: 06 Sep 99 - 12:01 PM Pelrad -- I know, I know -- one of my major challenges in moving to Wyoming was just finding INGREDIENTS! But all of a sudden a few months ago our local grocery store started carrying frozen green chile. Bueno brand, just what I used to get in New Mexico when the stuff I'd had roasted and frozen ran out before the new harvest. So, it's out there. What part of the world do you live in? Maybe you can ask your grocer to order it?
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Subject: RE: BS: Grits From: Pelrad Date: 06 Sep 99 - 11:50 AM Now, 'Spaw, seems to me YOU are the one who mentioned scrapple, so you can't blame us. If you'd had a grits attack, then we couldn't deny it. :-) Sourdough, what a great story, thank you for sharing! ('m so jealous; here I am sitting on an Anthropology degree and doing nothing with it.) And WW, thanks for the recipe. I wasn't sure you would share, so I was trying to glean a general recipe from your post. Now I just have to find some grits and some decent chilis. I, for one, have been taking care to visit this thread only after I have eaten a full meal. lol |
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Subject: RE: BS: Grits From: bob schwarer Date: 06 Sep 99 - 11:36 AM Art, my first few years were in Chicago also. The last place we lived was on 63rd street, about where the expressway/interstate goes thru. This would have been 1939. We left in February & headed to Wisconsin after my father died. Also lived in a place near Parnell & 70th St. Just across from the railroad tracks. Went by there again about 1960 or so when I was working in Barrington. The place was run-down, but still standing. Too late for the place on 63rd. It was long gone. Used to get into some of the White Sox games free. It was a Parks Dept. program. All we needed was our streetcar fare. Once some of us kids tried to walk to the airport (what is now Midway). Got as far as California & turned back. This would have been 1937/38. Got my first airplane ride there. A Ford tri-motor. Bob S. |
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Subject: RE: BS: Grits From: WyoWoman Date: 06 Sep 99 - 11:35 AM OK, I'm sitting here munching some leftover Green Chile/Cheese Grits, which were a huge hit at the bluegrass jam I attended Saturday night. And since Dave asked, I'm sharing (and yes, my experience has been the some of the lengthiest, most vociferous threads on this site end up being about food. Which pleases me -- gotta love a good eater, since I'm a good cooker) my recipe for GC/CG. TA-DAH!!! Green Chile/Cheese Grits 2 cups water 1/2 cup grits 4 ounces (or more if it pleases you) grated cheddar cheese 1/2 cup chopped green chile (drained, if it's frozen)(whether you choose mild, medium, hot or utterly incendiary is up to you. Some green chile is very mild, but flavorful.) 1 egg minced garlic to taste salt and pepper In saucepan, slowly stir grits into boiling water. Reduce heat to medium-low; cover. Cook 5-7 minutes or until thickened, stirring often. (If you try to cook it with the lid off, the boiling grits go off like Old Faithful) Stir in cheese, green chile, egg, garlic, salt and pepper. Combine well. Pour in oiled casserole dish (I use a big, cast-iron skillet, sprayed with cooking spray). Bake in 350 degree F. oven for about 45 minutes, or until a cold knife inserted in the middle comes our relatively clean. (It can still be a little gooey...) Serve with a side of black beans or yummy pintos and a good beer and ya'll got a good ol' cross-cultural meal, amigo. ;-} ww
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Subject: RE: BS: Grits From: Dale Rose Date: 06 Sep 99 - 11:25 AM Dave, I know this is off topic, (we do that a lot) but the discussion on the definition of folk music has been discussed, cussed and recussed many times over the last few years, and no doubt will be again. As for your thread on Just where or from whom did Leadbelly learn his version of the Gallows Pole?, well, just start it and see where it takes you! |
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Subject: RE: BS: Grits From: Jeri Date: 06 Sep 99 - 11:14 AM Another pedantic post pertinent to poop - you can get sick with amoebiasis, or amoebic dysentery a few days after eating the Bad Food, but the incubation period is usually 2-4 weeks. Coulda been Clostridium perfringens at 6 - 12 hours, Staph poisoning at 1 - 6 hours or Bacillus cereus (8 - 12 hours but the vomiting part can happen at 2 - 4 hours). That last one is found in starchy foods like rice, pasta and potatoes and gets to sick-making levels when the food is left at room temperatures. Go here for more than you want to know: FDA Bad Bug Book |
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Subject: RE: BS: Grits From: bob schwarer Date: 06 Sep 99 - 11:14 AM Never heard of anyone eating a "grit". Bob S. |
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Subject: RE: BS: Grits From: Art Thieme Date: 06 Sep 99 - 11:11 AM White Castle sliders have exactly the same effect on me is as that rather large dose of amoebas had. Dave, Where in Chicago were you from? Did we ever talk about that in all the time we've known each other? Strange. Art |
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Subject: RE: BS: Grits From: dpara Date: 06 Sep 99 - 10:50 AM So this is the Mudcat Forum, eh?, where the longest detailed thread in three days is about food. I was prepared to leap into the fray about the definition of folk song (if doesn't include dynamic variation over time, what CAN you be talking about) or start a thread about Just where or from whom did Leadbelly learn his version of the Gallows Pole; but no, it's food. Breakfast food, no less, the two great breakfast foods of North and South: White Castles and grits. Growing up in Chicago, I knew that White Castles, or the Ivory Room, or the Porcelain Palace was indeed the only thing open past 11 p.m., and there was one every eight blocks or so. Like bratwurst grilled on along the Danube in Regensburg, you order them in multiples of two. After al these years, my first box of frozen White Castles was a disappointment. My God, they left out the pickle. How cheap can you get? Even my brother disdains them, the one who lives in Boulder and includes a stop at White Castles between the airport and my mother's house. My cousin, once taking on the chauffer's job warned him,"Look, you can't eat White Castles in my car. I'll let you SMOKE in my car, but you can't eat White Castles." It is interesting that the ad slogan for White Castles now is "What you Crave." All non-relevant references to nutritional value are are forgotten. My mother got a nice home version for White Castles, "Sliders," which uses small party rolls spread with a mixture of ground beef, onion dip and cheddar cheese, and of course, pickle slices. It's a great appetizer, especially among guests of mixed regional backgrounds. I can't believe you all let the green chili grits recipe go by without requesting it. That sounds really great, and I will try to get it from WyoWoman, who must be or has been a musician, because they are omnivores by experience. It probably has to do with being let in through the kitchen all the time. In the Memphis Commercial Appeal once I caught a discussion about grits. It had nothing to do with their desirability or value as food -- that was a given. No, it had to do with speech and grammar. It was whether the word "grits" was singular or plural. (i.e., "Grits is on the menu in the South," or "Grits are best enjoyed at breakfast with egg yolk, butter and salt and at dinner as cheese grits casserole.") Many letters were offered, much like this thread. The definitive comment was as follows: Cornbread IS. Pork chops ARE Grits AM. Look, you all, I'm starting to think about my next meal. dave |