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BS: Grits

Penny S. 04 Sep 99 - 08:04 AM
Jeri 04 Sep 99 - 08:37 AM
catspaw49 04 Sep 99 - 09:18 AM
catspaw49 04 Sep 99 - 09:37 AM
Áine 04 Sep 99 - 11:06 AM
Barbara 04 Sep 99 - 11:12 AM
JedMarum 04 Sep 99 - 11:21 AM
Áine 04 Sep 99 - 11:57 AM
catspaw49 04 Sep 99 - 12:45 PM
Dale Rose 04 Sep 99 - 12:52 PM
Penny S. 04 Sep 99 - 01:00 PM
Penny S. 04 Sep 99 - 01:01 PM
Big Mick 04 Sep 99 - 01:16 PM
bob schwarer 04 Sep 99 - 01:17 PM
catspaw49 04 Sep 99 - 01:45 PM
Chet W. 04 Sep 99 - 02:52 PM
catspaw49 04 Sep 99 - 03:04 PM
Chet W. 04 Sep 99 - 03:04 PM
Roger in Baltimore 04 Sep 99 - 03:04 PM
Sandy Paton 04 Sep 99 - 03:11 PM
Bill D 04 Sep 99 - 03:24 PM
Áine 04 Sep 99 - 03:34 PM
bob schwarer 04 Sep 99 - 03:40 PM
Lonesome EJ 04 Sep 99 - 03:51 PM
WyoWoman 04 Sep 99 - 04:03 PM
catspaw49 04 Sep 99 - 04:25 PM
Áine 04 Sep 99 - 04:49 PM
catspaw49 04 Sep 99 - 05:04 PM
RWilhelm 04 Sep 99 - 06:29 PM
bob schwarer 04 Sep 99 - 06:40 PM
Chet W. 04 Sep 99 - 07:09 PM
Banjer 04 Sep 99 - 07:21 PM
Áine 04 Sep 99 - 07:30 PM
Sandy Paton 04 Sep 99 - 07:31 PM
catspaw49 04 Sep 99 - 08:10 PM
Chet W. 04 Sep 99 - 08:26 PM
Áine 04 Sep 99 - 08:35 PM
Lonesome EJ 04 Sep 99 - 08:35 PM
Chet W. 04 Sep 99 - 08:40 PM
Barbara 04 Sep 99 - 08:47 PM
Chet W. 04 Sep 99 - 09:36 PM
Arkie 04 Sep 99 - 10:38 PM
WyoWoman 05 Sep 99 - 12:02 AM
Penny S. 05 Sep 99 - 04:03 AM
Joe Offer 05 Sep 99 - 05:10 AM
bob schwarer 05 Sep 99 - 07:07 AM
paddymac 05 Sep 99 - 11:02 AM
Pelrad 05 Sep 99 - 12:21 PM
annamill 05 Sep 99 - 01:06 PM
bob schwarer 05 Sep 99 - 01:35 PM

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Subject: Grits
From: Penny S.
Date: 04 Sep 99 - 08:04 AM

I can't search far enough back to find the original grits references on my machine, but I had the chance to try some today, and turned it down. Our local mall has a shop specialising in supposed American food. (Made in America, but the sort of stuff which in its UK equivalent I don't eat.) Anyway, there was a display of packets of Instant Grits. (Grits equivalent of Whooph Biscuits?) So I was havering about trying them, wondering about their availability in Cheddar Cheese, Red Eye Gravy and Bacon versions, when I noticed the price (£4.95!) and commented, in case any staff were in ear-shot, that I would stick to polenta. A passing American suggested that as grits were widely considered to taste awful, and that Instant grits would no doubt taste worse, I would be wiser to save the £5 for a flight to the States for the real thing. So I'm sticking with polenta, and still wondering where I did see the ordinary sort of grits in a real shop.

Penny


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Subject: RE: BS: Grits
From: Jeri
Date: 04 Sep 99 - 08:37 AM

The plain instant grits aren't too horrible, but the flavored ones are pretty disgusting. They definitely aren't worth £5!!! According to the Universal Currency Converter, £4.95 is worth $7.92 in US Dollars/$11.82 Canadian. YOWCH!


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 09:18 AM

I'd say that "Penny Saved and Penny Earned." A wise move as I personally wouldn't spend two cents on grits...especially "Instant Grits." Of course I ain't too hot on polenta either. I'm always amazed that some foods having a history of of being "cheap" are now given a status and a price that's totally contradictory to the original value. grits were cheap and could be served up to a large family along with home made sausage, biscuits, and eggs from your own chickens, smothered in gravy which only needed a little more flour and salt and pepper. This meal will now cost you seven bucks at "Cracker Barrel."

Why hell, for that same price I could get a dozen frozen White Castle "sliders" at the supermarket!

Spaw


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 09:37 AM

Ya know it bites when you don't prufreed and a typo or omission fucks up your own joke. That last line should read --- "a half dozen frozen" ......I'm so gawd dumb damn, just ain't got no swave at all.

CATSPAW49 ** "Spaw" ****
Practitioner and Purveyor of
FORTHRIGHT,HONEST,and JOVIAL OBSCENITY
www.mudcat.org *** Available Most Hours


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Subject: RE: BS: Grits
From: Áine
Date: 04 Sep 99 - 11:06 AM

Dear Penny,

Please don't listen to these 'grits-bashers'! Grits are still a cheap, excellent food that is still very popular here in the Southern U.S. Unfortunately, like most regional dishes, it needs to be consumed in its natural setting to be fully appreciated.

Save your money instead of paying out for 'faux' grits there in the U.K., and put it toward a ticket to Texas. I promise that you will find the most wonderful places to experience 'true' grits here. Or, anywhere south of the Mason-Dixon line.

And to catspaw49 -- any true grits lover knows that the only decent way to eat grits is with a pat of REAL butter, along with a little salt and ground black pepper! Save the gravy for the biscuits -- where it belongs!!


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Subject: RE: BS: Grits
From: Barbara
Date: 04 Sep 99 - 11:12 AM

Penny, I like polenta, and I like grits. A 1# box of grits here costs about (pretend this is a pounds sign)L1.85. If you want to try the real thing post me your addy in a personal message and I'll mail you a box.
Blessings,
Barbara


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Subject: RE: BS: Grits
From: JedMarum
Date: 04 Sep 99 - 11:21 AM

Do save yer money an' come an' try grits with yer Texas breakfast! It's true, they ain't much on their own, but I love 'em mixed in a bit with my eggs, biscuits and gravy ... or with just a dash of butter with salt and plenty of black pepper ... but ya gotta have 'em in Texas!


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Subject: RE: BS: Grits
From: Áine
Date: 04 Sep 99 - 11:57 AM

Amen Liam! Testify! I told my husband about the grits discussion here, and he had a great observation about grits that he'd heard from his brother, who used to be a truck driver. . .

Driving through the southern states, if you go into a truck stop east of Texas and order breakfast, the cook automatically gives you grits along with everything else. West of Fort Worth, Texas, you'll automatically get hash browned potatoes instead of grits with your breakfast order. In between Texarkana and Fort Worth, you get asked.

[Of course, in Dallas, they wouldn't know what you were talking about if you mentioned 'grits' -- but, put your little finger up in the air and call it 'California style non-processed, naturally bleached, crushed corn' and they'll know what to give you!]


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 12:45 PM

Yeah, I know........Karen loves grits with her eggs and I love to bash grits. I lived in the south for a long time and I love the Southern Mountains, but if you "grits gourmets" had a mountain of grits and I had a feather up my ass, we'd ALL be tickled to death.

Spaw


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Subject: RE: BS: Grits
From: Dale Rose
Date: 04 Sep 99 - 12:52 PM

That passing American referred to in the original post was no doubt a Yankee, judging from the comment that grits were widely considered to taste awful. In the South or even in the near South, grits are certainly one of the staples of life. I certainly mean no disrespect to Northerners, but they couldn't be counted on to give an accurate assessment of the value of grits to Southern culture, (and the Southern breakfast!) any more than we could discuss Crown Pilot Crackers or Upper Peninsula pasties with any degree of objectivity or accuracy.

check out grits.com recipes and more


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Subject: RE: BS: Grits
From: Penny S.
Date: 04 Sep 99 - 01:00 PM

Barbara, thanks for the offer, but once you add postage to your grits, that won't save much. I'm going to keep looking over here. I'm beginning to think I hallucinated the packet of non-instant grits I did see (and filed under "this is where to get them when I want to try them"), but I'm sure that somewhere there's going to be a proper, not over-selling itself, emporium with grits in. I'm not desperate to try them, just curious, with my curiousity constantly being whetted by near misses. I also now have a good idea of the mark-up on other goodies(?) in the store here. Like Oreos as a breakfast cereal?


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Subject: RE: BS: Grits
From: Penny S.
Date: 04 Sep 99 - 01:01 PM

Couldn't identify the accent specifically, but it was what I think of as "soft". I suspect you are right about the northern-ness, though.

Penny


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Subject: RE: BS: Grits
From: Big Mick
Date: 04 Sep 99 - 01:16 PM

Penny, listen to the Old Big Mick carefully......ignore 'Spaw.........grits remind him of used kitty litter.........and I implore you to try them with the pat of real butter, salt and pepper to taste. I am a northerner who was introduced to the wonder of grits IN TEXAS by a beautiful red headed woman to whom I am forever grateful. Next thing you know you will be throwin' "y'alls" around and wearing western clothes. Grits are some of God's best work. LOL

Big Mick


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Subject: RE: BS: Grits
From: bob schwarer
Date: 04 Sep 99 - 01:17 PM

Somewhere I have a recipe for grits & collards. I'll see if I can find it. I can't stand 'em but the Tennessee bride loves them--- even from Cracker Barrel.

Bob S.


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 01:45 PM

Thank you Bob!!!! I "feel your pain" brother!

And Penny......IGNORE BIG MICK!!!! First, he lives in "that state up north" as it's known around here. Second, he doesn't know enough to put the potato in the FRONT of his thong, and third, he's defending all these Texans. It's unfortunate that we can't "SEE and TALK" to each other on the net as the surest way to tell if a Texan is lying is to watch for lip movement. (:+)

Spaw


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Subject: RE: BS: Grits
From: Chet W.
Date: 04 Sep 99 - 02:52 PM

All you grits lovers out there, do yourself a huge favor and get some freshly stoneground grits. Importantly, they must have been kept frozen since being ground unless you're getting them right from the mill. (The reason: essential oils and other ingredients in the corn, once crushed, will soon evaporate, and you'll be left with something diminished from its former glory.) There's a place in Charleston SC called Hopping John's, which is mostly a cookbook store, that sells them, they do mail order, and I think they have a webpage. I'll look it up and post it. He also sells the only real cured country ham that can be bought, regardless of the Smithfield authenticity labels at the market.

Chet


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 03:04 PM

Yes Chet you're right.......Karen of course has the grits, but ta' hell with grits, let's talk Country Ham!!! I've never been a big salt user and now I have to watch it a bit closer, but I'll blow it all for great Country Ham anytime and HJ's is OUTTATHISWORLD!!!

Penny, if you REALLY want a great American South taste, skip the grits and getcha' some Country Ham!!! That's REAL eatin'!!!

Spaw


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Subject: RE: BS: Grits
From: Chet W.
Date: 04 Sep 99 - 03:04 PM

Couldn't find a webpage, but the phone # is (843)577-6404, and it's listed as Hoppin' John's Cooking School. Unless things have changed lately, it would be worth a call.

Chet


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Subject: RE: BS: Grits
From: Roger in Baltimore
Date: 04 Sep 99 - 03:04 PM

Grits don't taste bad. It is closer to say they hardly taste at all. Grits call for some additive to "enhance" their own lack of flavor. But, like tofu, they are a healthful extender for any meal. Low fat, etc.

Roger in Baltimre (South of the Mason-Dixon line, but not by much)


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Subject: RE: BS: Grits
From: Sandy Paton
Date: 04 Sep 99 - 03:11 PM

In a Florida hospital, circa 1933: grits for breakfast served as a hot cereal with milk and sugar (on Sundays, add raisins); grits for lunch, served as recommended above with a pat of butter, salt and pepper to taste; for dinner (evening meal), grits served in place of potatoes or rice (they'd never heard of polenta) doused with a dollop of whatever gravy was appropriate with the meat dish (ham, beef, or questionable-source-animal). Six months of that and it took me about fifty years to recover my taste for ground-up corn. But if you think grits are bad, try hominy! Even Texans may draw the line at that.

Loved the "california-style, non-processed, etc." story contributed by Aine, who knows how to get those neat accent marks out of her keyboard. I'm saving that one for Caroline, who also grew up on and was delighted to find in the local grocery store WHITE CASTLE burgers! Don't knock 'em, sPaw, that's northern soul food.

Sandy


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Subject: RE: BS: Grits
From: Bill D
Date: 04 Sep 99 - 03:24 PM

was in the boot-heel of Missouri many years ago doing an environmental survey; sent several days there, near New Madrid...ate breakfast each morning a little further south....on the first morning, at a little diner, no grits on the menu...on the 2nd morning, a bit further, they HAD grits and enquired as to whether you'd like some...on morning #3, no matter WHAT you ordered, grits were included without you saying anything!.I think we found the Mason-Dixon line!....got so I could eat 'em ok...with some butter..maybe some sugar,(brown, if possible)...but I'll never go out of my way for 'em..


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Subject: RE: BS: Grits
From: Áine
Date: 04 Sep 99 - 03:34 PM

Well, well, feathers up your butt, uh catspaw49? I can't think of a finer thing for a Yankee to ... no, I won't be tempted to go there . . . I was always taught that if you can't say anything nice, don't say anything at all. Being the friendly, red-headed, native Texan that I am, catspaw49, I will just invite you down here for a tour of the best eating places in the world -- and not a White Castle to be seen!!

Dear Chet W -- have you been breathing Dallas air?? What's all this high-falootin' stuff about fresh ground, frozen, just from the mill grits? Darlin', please. This is the SOUTH of the U.S. where it gets over 100 degrees Fahrenheit (at least in Texas) several days of the year -- we've been eating grits down here for a few hundred years now -- how long has there been refrigeration??? Essential oils . . . this ain't rocket science, sweetie, this is grits!


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Subject: RE: BS: Grits
From: bob schwarer
Date: 04 Sep 99 - 03:40 PM

OK. The first time I hit Tennessee back in ought56, I stopped at a breakfast joint. One of the featured items was(were) brains. I had enough, I figured so I passed. Two days later met my future wife, who it tuned out liked them as much as grits(a lot).
I never have tried either & promise to never try them. But, whenever we made a trip back to TN she loaded up. She still loves the grits, but have'nt heard much about brains(the eating kind) lately.
And I am not going to bring the subject up.

Bob S.


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Subject: RE: BS: Grits
From: Lonesome EJ
Date: 04 Sep 99 - 03:51 PM

I think of grits as kind of a breakfast condiment, like a complimentary taste for your over-easy eggs and ham. They need a lot of butter and salt n' pepper.

Now, I've got a question. Who decided Texas is really a part of the South? Ain't nobody thinks Texas is in the South except Texans. Everybody else knows the South ends at the Mississippi line and the West commences. Ain't nobody in Alabama or Georgia eats godforsaken stuff like huevos rancheros in the morning. Nope, the heart of the South is a little town called Julesburg in North Central Alabama and if you have to go more than 800 miles, it just ain't Dixie. And that goes for you Lone Star pretenders- now fold up your tortillas, admit it and go home.


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Subject: RE: BS: Grits
From: WyoWoman
Date: 04 Sep 99 - 04:03 PM

This is soooo cosmic! I just got back from the grocery store, where I purchased some grits to make my famous

Green Chile/Cheese Grits

to take to a barbecue tonight. It's one of my favorite dishes and tasty as all get-out. Sort of souffle-ish, with a nice bite from the green chile. I love cheese grits with plenty of garlic and a little cayenne sprinkled on top. (These dishes are a reflection of my semi-Southern upbringing and the fact that I lived in New Mexico for 16 years. Definitely a dish for that "ethnic-crossover" thread.

And, I ate plenty of polenta, livin' in Santa Fe, living with a fancy schmancy chef and all, and I truly can't see what the difference is between polenta and grits. I use them interchangeably, pretty much, e.g., grits/polenta smothered in red, green and yellow bell peppers cooked with onions and covered with a delicate gorgonzola cream sauce. Either grits or polenta work fine, whichever I have in my pantry at the time...

And sometimes, such as today when I came back from a long bike ride in which I got caught in a downpour for about ten miles and soaked to the bone, absolutely NOTHING soothes and warms the cockles like a bowl of grits with corn stirred in 'em and butter and salt and pepper. And a nice cup of hot tea with mil. Yummy. I'm so international...

ww

ww


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 04:25 PM

Ah Sandy...ME??? No I freely admit to loving those little square gems. Had a summer job once where there was one a half block away and I damn near lived off of them. But like millions of others I found later that the TRUE power of the White Castle 'slider' was at 2 AM, when you were drunk and there was nothing else open!!! HooBoy........Now my digestive system can't really takem' anymore, but every month or so the urge hits and.........well, it's worth it now and again.

And Aine, c'mon now, you been around here long enough to know that if I don't insult people and poke around at them all the time, half this bunch thinks I'm sick again!!! Texas has it's spots and San Antonio for me is the best of them....used to love going there for trade shows and any other chance I could wangle out of the company. A native told the guy I was with one time to "keep your boots out of the sun" and the fella', having never been there before thought it was a joke. A little while later he said his feet were burning up. So I guess he thought I was serious about the lip movement joke too!

Spaw


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Subject: RE: BS: Grits
From: Áine
Date: 04 Sep 99 - 04:49 PM

Ah now, 'Spaw, you're trying to get on my good side, aren't ya? I'm glad to know that you've been to the Lone Star State -- now I know that you know how nice we are down here! Come back down for some chicken fried steak with white gravy and homemade biscuits anytime, darlin'!

And Dear Lonesome EJ -- Maybe you're lonesome because you haven't studied your history very well. I believe that Ulysses S. Grant and a lot of other folks around that time thought that Texas was a part of the South . . . And thank you, I will fold my tortilla and take it home -- and I'll wrap it right 'round some braised beef, grated cheese and salsa (no cilantro, thank you - my Daddy used to call it pissweed!!) and I'll pick up my Corona Extra (with 2 slices of lime, please) and I'll take a big ole bite and a big ole sip and say Thank you, Jesus, for making me a Texan!


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 05:04 PM

Hey Sandy....If you get back here, can you tell that story again about "No grits-No Eggs"....I'm looking, but I can't find it.

Spaw


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Subject: RE: BS: Grits
From: RWilhelm
Date: 04 Sep 99 - 06:29 PM

I first had grits about 15 years ago on a trip to the south. Now we have grits every week with Sunday breakfast. In Massachusetts instant grits are the only choice. For me, the product has come to represent the southern experience and I even wrote a song called "Grits for Breakfast" in praise of spending the winter in the south.

Grits are great but can someone tell me why southern restaurants don't serve real butter?


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Subject: RE: BS: Grits
From: bob schwarer
Date: 04 Sep 99 - 06:40 PM

Didn't know that. The places here in Lakeland, FL serve real butter. But then, some say Florida isn't really the south.

Bob S.


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Subject: RE: BS: Grits
From: Chet W.
Date: 04 Sep 99 - 07:09 PM

Aine, my friend, and all: Being a science teacher, I have a sometimes unfortunate habit of explaining why simple things are the way they are; drives some of my friends crazy. Forget the history of refrigeration; that just lets us store them longer without having to have our own mill to grind fresh grits. If you can get them fresh ground, they take longer to cook but after one try you'll say, like I did, "I never really had grits before this!". I'm not demanding that you try them. This is a hot tip.

Chet


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Subject: RE: BS: Grits
From: Banjer
Date: 04 Sep 99 - 07:21 PM

Here again goes the great grits discussion....Grits ARE GOOD...I love 'em, they are best when fried eggs are mixed in with them, lotsa butter, salt & pepper....Or as a side when ya'll have a mess of catfish fried just right....You folks that knock 'em just haven't found the best there is. And as for the brains....Pork brains with eggs, scrambled together, a mess of collards on the side...Hummm! Go-oood! Mustard greens, turnip greens, when cooked right are also next to ambrosia...Haven' thad a lot of that good eatin' for a while, wife is a Connecticut yankee, doncha know....Seems like the only thing them Yanke wimmen can do is boil the bejessus out of anything!


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Subject: RE: BS: Grits
From: Áine
Date: 04 Sep 99 - 07:30 PM

Dear Chet, please read the following out loud with your best authentic North Texas accent:

Chet, baby, come on over here to Mama. That's it, now sit down on the settee here beside me. That's right. Oh, you're lil' glasses are slipping down your nose agin. Push 'em back up, now. That's right. Now, Mama didn't raise too much of a fuss last July when you lit up that lil' rocket and burned the back forty, now did I? That's right. Now, as long as your lil' high-top sneakered feet are under my table, we won't have any more talk about how Mama should fix her grits, now will we? Good boy. Now, you just jump down here and run off and play with your rockets. Mama loves ya. An' be sure and come inside when I call ya for dinner, ya hear?


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Subject: RE: BS: Grits
From: Sandy Paton
Date: 04 Sep 99 - 07:31 PM

Shot my wad telling it the first time, 'sPaw! Maybe one of the super-nerds that frequent these pages can locate it for us. Can you search for a word? If so, try LUMPKIN, the town in Georgia where the great adventure occurred. If we can't find it, I'll dutifully re-tell it, out of pure loyalty to the cause.

Caroline says the secret of White Castle "sliders" (those must be the bite-sized tasties that used to cost 5 cents each or two-bits a bag) is that they are "steamed over a bed of onions." Makes sense to me. Smell a White Castle a block away and be salivating like one of Pavlov's dogs by the time you reach the door.

The guy that wrote "Everything I Need to Know, I Learned, etc." says the best chicken fried steak is to be had up in Idaho somewhere. Obviously, he's never been to Lambert's in Sykeston, Missouri! Even Texas can't do any better than that, Aine!

Sandy


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Subject: RE: BS: Grits
From: catspaw49
Date: 04 Sep 99 - 08:10 PM

Well the body feature isn't up on the forum search and I think we were on a thread totally unrelated to food (gee thread creep is so unusual too), but Sandy I've been running across a lot of other food references from groundhogs and scrapple and hominy and we've had White Castle "talks" before too. We must all be nuts around here.............

BTW Caroline, you're right...and the holes in the burger(5)....add in those minced onions and steam those buns on top of them (funny kinda' dinner roll bun too)...slap it together with a pickle ......OHMYGAWD!!! I may have to make a Columbus run tonight. Oh yea, There was some movement afoot to name the new Columbus NHL team the "SLIDERS"....cute, but they didn't go for it.

Oh, and Aine......Grant didn't consider Texas south. it was part of the west, as was Tennessee, Missouri, Kentucky.............Anything that lay across the mountains was west and the term "South" was very much reserved for the deep south (AL-LA-MI), southern Virginia,Georgia and the (ESPECIALLY South) Carolinas.

Spaw


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Subject: RE: BS: Grits
From: Chet W.
Date: 04 Sep 99 - 08:26 PM

Aine, that was beautiful. Thanks, really, I loved it. But I'm smack in the middle of South Carolina, and I don't quite know a north Texas accent, but your words above felt just like home.

Chet


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Subject: RE: BS: Grits
From: Áine
Date: 04 Sep 99 - 08:35 PM

Dear Chet,

I'm glad you took it in the spirit in which in was intended -- and it'll work just fine in a South Carolina accent too -- my mother's people came over to Texas from the Carolinas (by way of Alabama, Florida, Mississippi, Georgia and Louisiana). My Grand-daddy was a railroad engineer on one of the last steam powered engines in the South, so the family travelled a lot. I have aunts & uncles born in every state in the South. Mother was born in Montgomery, Alabama. So, I guess you could say we speak the same 'lingo'. Now, don't be squinching your lil face up about those silly ole grits anymore darlin', all right?


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Subject: RE: BS: Grits
From: Lonesome EJ
Date: 04 Sep 99 - 08:35 PM

Aine. your point is well taken, and I was more or less joshin' y'all because I know how proud Texans are of their heritage, and Texas brigades served valiantly in the Confederate armies of both West and East. But you have to admit that West Texas has more in common with the geography and culture of New Mexico and Arizona than it does with Virginia and South Carolina. Maybe because I was raised in Kentucky, Texas always seemed like a land way out West full of Cattle and Cowboys. And I just never figured y'all for grits and hamhocks.


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Subject: RE: BS: Grits
From: Chet W.
Date: 04 Sep 99 - 08:40 PM

And I was introduced to the sins of White Castle when I went away to college in Greenville, SC, which, being close to the mountains, was not considered to be particularly southern, especially by those in the super-township of Charleston. It was there I learned, since most of our students were from Florida or New York, that not everybody knew about grits, or even frequent rice-eating, or God-forbid, CHICKEN BOG! Wanna hear about that?

Chet


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Subject: RE: BS: Grits
From: Barbara
Date: 04 Sep 99 - 08:47 PM

Yay-yus! Yayus Ah dew! Tail us 'bou dit awl!


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Subject: RE: BS: Grits
From: Chet W.
Date: 04 Sep 99 - 09:36 PM

Okay, you take a dead chicken, feathers off, head off, feet off, and cut up into the usual pieces (legs, thighs, wings and (dare I say it) breasts). You boil the chicken pieces and traditionally you would leave them as they are, with the bones, but I take the bones out. Save the broth, cut up lots of onions, slice some smoked sausage, add salt and a Lot of black pepper, and add the chicken meat back in. Make sure that the broth is adjusted so that there is about 10-15% more than you would normally put in your intended amount of rice. Bring to a boil, add the rice (two cups is about right for one chicken, so there should be about 4 and a half cups of broth. Bring back to a boil after rice is added, then turn it down low until rice is done, stirring a little bit. The rice is, as the name suggests, a little soggier than usual. Great for feeding large groups of people cheaply. You can dress it up with free-range herbs, boullion cubes, some vegetables like carrots. It is the subject of cooking contests and festivals, but only in the northeast corner of South Carolina. Tell people you cook it with swamp water.

I left out the part about pre-preparing the yardbird.

Chet


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Subject: RE: BS: Grits
From: Arkie
Date: 04 Sep 99 - 10:38 PM

Had a speaker from Wisconsin in the Ozarks a few years back. He made the statement in his introductory remarks that he knew he was in the south when he saw grits on the menu. I told him afterwards that he was in the south when he found grits on his plate not on the menu. Some of the border states accomodate visitors from the north, by placing grits on the menu, but in the deeper south, at least it used to be true, restaurants simply served grits with breakfast and saw no need to place them (it)on the menu.

As for country ham, I grew up in Southampton County, Virginia and dined on country ham with some regularity. My father and his brothers cured their own hams and supplied my mother's family with ham. I did not have to eat Smithfield ham or any other storebought ham until well into adulthood. Having had my taste for commercially cured ham forever ruined, I rarely take a chance on it anymore. My ancestral ham curers are all gone and not a one of my generation took up the art. Are Peanut fed hogs are a things of the past.


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Subject: RE: BS: Grits
From: WyoWoman
Date: 05 Sep 99 - 12:02 AM

At the risk of commiting sacrilege, I have to say that I tried White Castle sliders once and THAT's one culinary treat to which I respond, "Huh?"

OF course, it was for a fund-raiser when I live in Santa Fe and some organization had a truck load of them driven in from Chicago or wherever their homeland is, and we paid big bucks for boxes of frozen White Castle burgers and ... well, I guess something got lost in the translation. Obviously I need to be drunk in ??? and looking for an open restaurant at 2 a.m., right?

Maybe White Castle sliders with grits on the side.

AND ... the VERY BEST chicken-fried steak is found right here in my kitchen! ww


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Subject: RE: BS: Grits
From: Penny S.
Date: 05 Sep 99 - 04:03 AM

Boy did I start something! And aren't I now more determined to try adding grits to my range of Real English Breakfast foods. (Anybody know how an Ulster Fry differs from the English version?).

To be fair to our visitor, there was a very subtle intonation to his voice which could have been either "why on earth is this Englishwoman so interested in this extraordinarily unattractive food, I had better indicate, very politely, that she won't like it" or "I don't expect this woman will like these if she tries them, even though I do, so I had better forewarn her". He did recommend I ate them at source, remember.

As to cheap foods becoming sought-after, I have never been able to understand the attractions to people not a hundred miles away of frogs and snails and very small birds eaten in one mouthful. They are not cheap, but they are the stuff you eat when you are really desperate in a famine. So how come the high status?

And what are White Castle sliders?

Penny


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Subject: White Castle
From: Joe Offer
Date: 05 Sep 99 - 05:10 AM

Penny - White Castle "sliders" are paper-thin, square hamburgers from a chain of hamburger joints that's far older than McDonald's. The restaurants look like a mix between a gasoline station and a miniature castle. There was one by Grandma's house in Detroit and my folks let me get a hamburger there just once, since we usually couldn't afford to eat out with five kids in the family. The hamburgers tasted absolutely wonderful to me, since they were kind of forbidden fruit. I spent my teenage years in Wisconsin, which didn't have White Castle, so I had to find other things to eat at two in the morning.
The frozen ones you get in the grocery store aren't so good.
-Joe Offer-


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Subject: RE: BS: Grits
From: bob schwarer
Date: 05 Sep 99 - 07:07 AM

Joe: I was "sure" there was a White Castle in Janesville, WI back in the 40's. Maybe my memory is sliping more than I think it is. Old Timers disease?

Bob S.


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Subject: RE: BS: Grits
From: paddymac
Date: 05 Sep 99 - 11:02 AM

I grew up in the Chicago area, so never had any exposure to grits until I joined the marines, where I became quite fond of them. Many a cold morning in Chicago was met with a steaming bowl Farina and the like, but my personal favorite was "Choco-o-Wheat". When my ex and I were raising our boys, she, being a native born southerner, tried serving grits, but the kids wouldn't eat 'em. I solved the problem by sprinkling a spoon full of Nestle's Quick on them. The kids loved 'em that way, but wifey nearly graced the table with a tecnicolor yawn. Maybe that's a part of why we're "exes" now.

Penny, dahlin', puhleeze don' be bad-mouthin' frogs. Frog legs and grits is an early morning treat beyond compare. 'Course, it might have something to do with being out giggin' (as in stickin' frogs, not playin' music) all night, with more than the occasional beer.

Take the cleaned frog legs, dip 'em in a wash of eggs & sweetened condensed milk (diluted a bit with whole milk), roll 'em in corn flake crumbs, then slow fry 'em in butter in a cast iron skillet. Delicious! With grits and eggs along with 'em, you're fully prepared for a long nap.


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Subject: RE: BS: Grits
From: Pelrad
Date: 05 Sep 99 - 12:21 PM

I think this is a thread leap rather than a creep, but I'm gonna post it anyway. :-þ

Several of you have said that in the deep South they don't bother to put grits on the menu but they are automatically put on your plate...The Tunisian equivalent of that seems to be canned tuna fish. A friend of mine was there for six weeks, and it didn't matter what he ordered (even a PLAIN cheese pizza with emphasized CHEESE ONLY), it came adorned with tuna. So, if you order something in a restaurant someday and it arrives with tuna fish plopped on top, you'll know you've strayed across borders and oceans into northern Africa.

I can't say anything about grits, as I am such a Yankee that I've never had them. No White Castles around here either...


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Subject: RE: BS: Grits
From: annamill
Date: 05 Sep 99 - 01:06 PM

You, my friends, will love this. Grits (I love em') are sold at my place of employment as a breakfast hot cereal, right next to the oatmeal and Cream of Wheat. I work at Bank of New York, Wall Street , New York. I guess there pretty popular here , or, we have a lot of Southerners working there.

My love of grits comes from my mom who was born and raised in Greenville, SC. I love 'em with a fried egg on top so I can break the egg and have the yolk drip down into the mound of grits. Then I put a little salt and pepper. Hmmm Hmmm..

Love, annap


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Subject: RE: BS: Grits
From: bob schwarer
Date: 05 Sep 99 - 01:35 PM

I guess they may be edible that way. (BG)

Bob S.


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