if there aint hunks of pork sausage floating in it, it aint true biskets n gravy but yankee food wanna be...... btw, ya all can't eat eggs without bacon, it's un-American!
Southern Reference Meals: Breakfast: biscuits, ham or sausage, gravy, and most important, grits Dinner/Lunch: Tomato sandwich, pork barbeque sandwich, fried chicken or catfish, etc. (and sweet tea) (OR, in most little diners, the cheeseburger plate) Supper: Fried Chicken or ham (the saltier, the better); or seafood (shrimp, flounder, catfish), collards, black-eyed peas, macaroni and cheese, more biscuits, sweet tea. In other words, think Paula Deen, y'all. (Damn, I gotta get back to Savannah!)
Grits: Help me out with this one, Y'all. Are grits supposed to have ANY flavor or are they supposed to taste like sand ? I am serious cause I've had them a few times and was not impressed.
additions: Austrian: 1) Wiener Schnitzel mit Erdäpfel und Salat 2) Schweinsbraten mit Knödeln und Erdäpfeln translation: 1) Viennese Schnitzel (pork) with taters and (green) salad 2) roast pork with dumplings and taters Turkish: - Kebap
Yes, they have flavor. I use these: Bob's Red Mill Corn Grits - Polenta I buy a lot of baking goods from them. [FONT=Arial, Helvetica, sans-serif]I have them with a little milk, butter and honey.[/FONT] Breakfast Corn Grits [FONT=Arial, Helvetica, sans-serif] Ingredients: 5 cups Water 1 cup Corn Grits-Polenta 1/2 tsp Sea Salt [/FONT] [FONT=Arial, Helvetica, sans-serif] These are a Southern breakfast staple and are a great soluble-fiber alternative to oatmeal or your usual cereal. Serve them with eggs or on their own (sprinkled with toasted pumpkin or sunflower seeds). In a heavy saucepan bring the water to a rolling boil. Stir grits into the boiling water and when water returns to the boil, reduce heat to a simmer. Cook over low heat for 15 to 20 minutes, stirring occasionally. When grits have thickened, remove from heat and let stand a few minutes to thicken more. The longer they stand the thicker they get. Serve hot, with milk, brown sugar, maple syrup, toasted nuts or seeds, or your favorite jam. Yield: serves 6 [/FONT] Basic Italian Polenta [FONT=Arial, Helvetica, sans-serif] Ingredients: 6 cups Water 1 tsp Sea Salt 2 cups Corn Grits-Polenta 3 Tb Butter [/FONT] [FONT=Arial, Helvetica, sans-serif] Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping. Sauce: Any meat or tomato sauce that is intended to spoon onto pasta. In a large, deep pan over high heat bring water and sea salt to a boil, gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn. Stir in butter, if you wish, and more salt if needed. Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce and freshly grated parmesan cheese. Yield: serves 6-8 [/FONT]
Hmmm....polenta. The fancy I-talian kind. This is all you need, Rick: Quaker Quick Grits (Rich wouldn't feed instant grits to the horses!) salt butter cheese is becoming an acceptable addition, but not to the purist (and I have seen folks crumble a little of their bacon in 'em, too.) I don't know about all the honey, nuts, maple syrup/brown sugar, jams and the like. That might get you shot down here.
Why am I seeing visions of Joe Pesci? "My Cousin Vinny" has a great scene about grist. Well, two great scenes...one in the restaurant, and one in the courtroom! St. Croix
in NYC they call it Polenta and charge you $10 for it.... in Alabama they call it grits and charge you $1.25 for it... so who is smarter, the yankee or the good ol boy?
Agreed! They taste like whatever you put on 'em. That's why they all have s&p and butter...otherwise, they taste like, well, nothin'. Certainly not trying to offend the southerners in the group, but I just never could understand the love - or why they MUST be served with my bacon and eggs. Now, Q on the other hand...a TRUE southern delicacy! :drool