We just can't get away from food... (was: Re: Mordion/Tess)
Jessie Bishop Powell
jbpowe1 at pop.uky.edu
Mon Mar 20 09:11:26 EST 2000
OK --grits -- no flavor comparison here, but they're roughly the
consistency of Cream of Wheat (if you've ever eaten that -- my mother
fed me weird foods as a child, what can I say). In fact, depending upon
your tastes, you'll like "real" grits or "instant" grits better. The
"real" grits haven't been processed nearly as much and have a distinct
flavor of corn around the edges. They also take 15-30 minutes to cook
(only 30 when my Dad, "the slow gormet" was cooking). "Instant" grits
have the distinct advantage of being microwaveable and available north
of Kentucky in the United States. They only take about 5 minutes to brew
up, but they lack the corn taste. Either way, they're good with salt and
butter (ahhh, heart attack on a plate) and can be enjoyed with any meal
of the day.
Anita Graham wrote:
> At 8:52 PM +0800 20/3/0, Paul Andinach wrote:
> >On Mon, 20 Mar 2000, Sally Odgers wrote:
> >> BTW, what are hominy and grits? Sound 'orrid.
> >>From the same source as the cornpone definition:
> > hom-i-ny
> > n. Hulled and dried kernels of corn, prepared as food by boiling.
> > [Short for Virginia Algonquian uskatahomen.]
> >And grits is ground hominy, apparently.
> I've eaten grits! Its like porridge but made with fine grain (maybe a bit like a breakfast version of ...damn...what's that white grainy stuff that used to be used for puddings...mind totally gone... I know...sago) and eaten with syrup. Possibly its even more tasteless than porridge.
> I had it at a hotel in Atlanta.
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