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[at-l] The "Grit" Debate
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