tag:blogger.com,1999:blog-4763772100015353700.post8947079504137223992..comments2023-10-11T14:18:03.816+01:00Comments on Works Well: Biting the hand that fed them - gritsRoderick Robinsonhttp://www.blogger.com/profile/16828395545197001637noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4763772100015353700.post-6472699767249147492009-02-22T18:17:00.000+00:002009-02-22T18:17:00.000+00:00Ham drippings mixed with black coffee......God, we...Ham drippings mixed with black coffee......God, weren't you brave, BBAvushttps://www.blogger.com/profile/16512540148378201058noreply@blogger.comtag:blogger.com,1999:blog-4763772100015353700.post-20444950697271355312009-02-21T16:53:00.000+00:002009-02-21T16:53:00.000+00:00RR/Julia: I was determined to like grits simply be...RR/Julia: I was determined to like grits simply because Pennsylvanians insisted I shouldn't. In fact it could be a base for all sorts of things: thick sliced, chopped bacon springs to mind. I once created a fried bacon/peanut butter sandwich to the absolute horror of my pal from Little Rhody. "It only goes with jelly," he spluttered, opening up a whole new area of misunderstanding regarding transatlantic attitudes towards that word (jelly, that is).Roderick Robinsonhttps://www.blogger.com/profile/16828395545197001637noreply@blogger.comtag:blogger.com,1999:blog-4763772100015353700.post-35001078823760368932009-02-21T10:42:00.000+00:002009-02-21T10:42:00.000+00:00Have you ever tried your grits with shrimp and but...Have you ever tried your grits with shrimp and butter? Surely the tastiest manifestation of ground corn that I can think of!Juliahttps://www.blogger.com/profile/02381204473168533313noreply@blogger.comtag:blogger.com,1999:blog-4763772100015353700.post-41019341007215794622009-02-17T20:22:00.000+00:002009-02-17T20:22:00.000+00:00As a transpalnted Northener in the South ("y'all a...As a transpalnted Northener in the South ("y'all ain't from around heah, are yuh"), I like grits. I like corn in her many manifestations: polenta, grits, cornbread, etcetc. Which is good because pork and sometimes corn are two important food groups here in Dixie.<BR/>The War has changed slightly, though violations do occur in the ceasefire. Your inclusion of a variant of Georgia's Stars and Bars would start a brouhaha around here. <BR/>The South is right about the value of eating greens, though, and the people generally have nice manners ( I can say 'good morning' to someone and not get maced.Try that in Boston.).Relucent Readerhttps://www.blogger.com/profile/12414827898661535555noreply@blogger.comtag:blogger.com,1999:blog-4763772100015353700.post-47976111865332778382009-02-16T14:02:00.000+00:002009-02-16T14:02:00.000+00:00You've forced me to look it up. I accepted it on t...You've forced me to look it up. I accepted it on trust at the time, aware only that it came with grits. An odd combination of food to be eating at breakfast and in my case only eaten because everyone in Pittsburgh, where I was living at the time, sneered at it. I had a reputation for contrariness that I needed to maintain. "...a thin sauce often seen in the cuisine of the Southern United States ...made from the drippings of pan-fried country ham that has been mixed with black coffee ...often served over ham, cornbread, grits, or biscuits". It was less remarkable than the recipe suggests. I'm sure you don't need telling that biscuits aren't biscuits as we'd know them.<BR/><BR/>By the way, Avus, there's a longish response to your comment about ebooks (previous post).Roderick Robinsonhttps://www.blogger.com/profile/16828395545197001637noreply@blogger.comtag:blogger.com,1999:blog-4763772100015353700.post-48932332956097029312009-02-16T12:57:00.000+00:002009-02-16T12:57:00.000+00:00I have heard of grits, but what the heck is "red e...I have heard of grits, but what the heck is "red eye gravy"?Avushttps://www.blogger.com/profile/16512540148378201058noreply@blogger.com