[at-l] The "Grit" Debate

[daveh at psknet.com (David Hicks)]

Right on.

Not only not dessert-like, but not corn mush, hasty pudding, or cereal-like 
either -- in my backcountry farm opinion.

They were cooked to a fairly stiff consistency and served right on the plate 
with the eggs and meat -- w/o running into anything.

In that we didn't have much store bought food on the table back then and in 
that we didn't do cheese, I never saw cheese grits until I was grown.  I do 
like them now, but think of the as a dinner, not breakfast, item.

BTW -- we ground hominy grits from homemade hominy and not for raw corn as is 
common now and I understand was the practice in other parts of the country.

Chainsaw

----- Original Message ----- 
From: "Ted A. Nichols II" <tanicholsii@comcast.net>
To: "Shelly Hale" <shellydhale@earthlink.net>
Cc: <at-l@mailman.backcountry.net>
Sent: Wednesday, January 26, 2005 1:19 AM
Subject: [at-l] The "Grit" Debate


SNIP
>>
Butter, Salt and peppers acceptable, and maybe even cheese as they usually
list that separately on a menu.

Grits weren't meant to be dessert like.

But then again we all have different tastes.
<<
SNIP