Posted on 08/24/2020 9:33:52 AM PDT by Red Badger
Sorry, I cant scroll through all 200 replies but in case no one mentioned it there is a great documentary from the 70s called Its Grits.
The waitress did not know what they were................
Scranton ... Too far north ... if you were orderin breakfast, you were in home fries country....
“... also did not have much flavor of their own, but were later supplemented with lots of salt, butter,...”
Could you not say the same about potatoes?
Grits, ham and red eye gravy. Yum!
Hominy isn’t bad, either.
How dare you!!!
HEATHEN!!
Sacrilege!!
Instant grits, sheez
I think he is a Democrat with his constant business bashing.
Yeehaw
Make him some good ol’ southern sweet tea.
8^)
5.56mm
Well, it ain’t southern unless you can feel your arteries hardening while your eating it.
Absolutely! I may have been displaced into the Midwest for over half of my life now, but Im still a Southern girl at heart.
Bacon cheddar jalapeno grits. Anytime I bring them as a dish to share, theres never any left to take home.
Not milk, but equal parts water, half and half, and heavy cream.
Cook grits until they are thick. Next, cook up some pork liver and onions and chop both up fine, and stir into the thickened grits. Put in a flat pan about 3 in deep and refrigerate. After it sets, slice about 1/2 in thick, roll in beaten egg and fry. Pure Heaven.
I get any further south I’ll be in Cuba.
...came out of the poor south having very little to feed itself with post civil war, and these recipes provided the minimal substance and nutrition.
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My grandparents came from Russia, from areas where Jews were more or less limited to certain rural villages that were disadvantaged, to say the least.
We had buckwheat groats (I think *grits* is a variant of *groat*) called kasha,savory or sweet and often mixed with pasta and onions. Everything was cooked with schmaltz (chicken fat), schmaltz was used as a spread for bread. Bagels, a boiled bread, came about because the Jews in mixed ethnic villages were denied the use of the communal ovens to bake their bread. White radishes and schmaltz on dark rye was a favorite snack for the elders. Tough meats cooked for hours depended on a banked overnight fire, either to stretch fuel or because religious laws prevented striking a spark on Sabbath.
Peasant food is similar everywhere. Nothing wasted, everything stretched and yet, people find ways to make it all taste delicious. If you grow up with something, it becomes your *soul food* and you find yourself craving it decades later.
Dont go that far! I love Cuban Americans and the food they brought with them, but I want to leave the Communist ways over there.
I’m in ft. Lauderdale just north of miami
...would take the pan of cooked grits, let it cool a bit and then put it in a loaf pan. Shes put the loaf pan in the refrigerator. The next morning shed turn the grits out of the loaf pan, slice it and then flour and egg batter each slice before frying them slightly - fried grits. Wed put butter and maple syrup on them.
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I’ve done that with Cream of Wheat.
Good stuff.
...those holiday meals taste great on the day theyre pulled out of the oven. But the next day? I never thought that leftovers tasted all that good.
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We make extra and even cook an entire meal if we’ve been invited out for the holiday, just to have the leftovers.
My husband loves to take leftover turkey stuffing and fry it for breakfast the next day. Especially a sausage stuffing, but giblets work for him, as well.
I make a sweet potato souffle with a praline topping and I am ordered to make extra when I am requested to being it for dinner somewhere else, so we can have it the next day.
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