[at-l] The "Grits" Debate. Instant!

[greyowl at rcn.com (greyowl@rcn.com)]

Hominy is made by soaking shell corn in lye.  This remove s 
the outer layer of the kernal, leaving the starchy center 
exposed (the white part of popped pop corn).  After many 
washings it is cooked and served with ?  It has absolutely no 
taste what so ever.  Dry hominy and grind it and one gets 
hominy grits.  Most grits are just coarsely ground corn and 
hence are called grits.  The best of the latter can be 
obtained from Guilford Mills in Greensboro NC.  Honimy grits, 
like many other southern foods are fast disappearing.  I like 
hominy grits with sorghun.  Difficult to find either.  Grits, 
on the other hand deserve salt and butter.

Grey Owl


---- Original message ----
>Date: Wed, 26 Jan 2005 13:58:29 -0500
>From: Felix <AThiker@smithville.net>  
>Subject: Re: [at-l] The "Grits" Debate. Instant!  
>Cc: at-l@mailman.backcountry.net
>
>Gary Ticknor wrote:
>
>> Frank Looper wrote:
>>
>>> ...  I was under the impression that hominy either is or 
was a common 
>>> side
>>> dish north of the M|D line. Am I wrong here, or am I just 
laboring 
>>> under old
>>> info?
>>
>> I have never yet seen a Yankee relish either grits or 
hominy. Most 
>> prefer grits to hominy, saying the one is bland and the 
other is gross.
>
>
>Does this mean I get to send my story about 'hominy' 
again???  Yeah!!!
>
>
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