SC - Grits

[Philip & Susan Troy]

"D. Clay-Disparti" wrote:
> 
> When we lived in Connecticut I ordered grits at a restaurant, along with poached
> eggs (I know, I know, but I like poached eggs!) bacon and rye toast.  The grits
> were brought to me with butter and sugar and cream on the side long before the
> rest of my breakfast arrived.  They were instant grits and the waitress, cooks,
> et al were astounded I wanted hot grits with my meal...AND I put butter and salt
> on them!!!  When ordering iced tea up there you also often will need to ask for
> a glass of ice and a pot of hot water to make your own....it seems in many areas
> during all but summer iced tea is "out of season".  Although it has been some
> time since the War of Northern Aggression,  the North has been unable to
> discover the wonderful way the South savors certain food items.

Ummm...hmmm, how to proceed here?

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.

Surely there has been some exchange of cultures since the Unfortunate
Misunderstanding, which is certainly a good thing, but if I'm Southern
lands it wouldn't strike me that the first thing I need to eat is New
England chowder, and if it did, I probably wouldn't be _too_ surprised
if my expectations weren't adequately met.

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
- -- 
Phil & Susan Troy

troy at asan.com
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