SC - Buckwheat Groats

[Philip & Susan Troy]

As I stated earlier, Puck, grits were on the menu so they were ordered...and
they were white.  I thought it was only a humorous anecdote, that is all.  We
have eaten all over the world and always choose the local "greasy spoons,
outdoor grills, small holes in the wall and converted school buses" to try their
fare.  It has served us well, lo these many years.  But, I would like to add,
you can find grand steak and kidney pie, as well as bubble and squeak in a
dinner located in Winter Garden, Florida...whodathunk??  In fact, when we lived
there I would order a whole pie at a time because my family loved the pies soooo
much.

Dee/Isabella

Kappler, MMC Richard A. wrote:

> Master Adamantius opined:
>
> Have you ever heard the dictum, "When in Rome, do as the Romans do" ?
>
> I can't decide which is more strange -- expecting to find grits on any
> kind of routine basis in a Connecticut restaurant (yellow corn meal
> products being the norm in the North) or assuming they will be, or even
> should be, served as they are below the Mason-Dixon line.
>
> I'm reminded of various accounts by Victorian English travellers who
> came back from places like India, complaining that there was nothing but
> "foreign" food the entire trip, and giving the lack of proper
> bubble-and-squeak (or whatever) as further evidence of these foreigners'
> lack of civilization... .
>
> Adamantius
> Østgardr, East
>
> Very well said m'lord!  I often relate in these situations my
> consternation of my fellow sailors who join the Navy to "see the world,"
> then as soon as the brow goes down in a foreign port head for Mc
> Donald's, refusing to experience the local cuisine.  Of course, these
> are the ones who then typically head to the nearest watering hole and
> "see the world" from the bottom of a Budweiser can.  Why on earth one
> expect to find superb renditions of regional dishes in a different
> region I just don't know.  I also can't fathom why one would go to New
> England for grits.  IMHO, any attempt to homogenize society, culinary or
> otherwise, is a surefire path to mediocrity.  Personally, I revel in
> geographical, cultural and culinary differences I encounter when I
> travel, and have gained much joy in life exploring these differences,
> not lamenting them.  I apologize for the rant dear gentles, but to me
> this is the equivalent of expecting to find a good steak and kidney pie
> (I couldn't resist ;-) in Guam...remotely possible, but highly unlikely.
>
> huffing and puffing, Puck
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