[Sca-cooks] Chili and coleslaw?

[Daniel Myers]

On Sep 24, 2004, at 11:19 AM, Pat wrote:
>
> As for grits, I've never seen the big deal about grits.  How could 
> anyone who eats farina or cream of wheat or polenta or even frumenty 
> think there is something low or coarse about grits?  Is it the name, 
> or a cultural bias against anything that smacks of Southern and Poor?

For me it's a direct experience thing.  Perhaps I only had "bad grits" 
during the decade I spent in the south, but to me they always had a 
flavor and texture that made me think someone took petrified cream of 
wheat, broke it up, soaked it briefly in boiling water, and then served 
it (occasionally adding an equal weight of butter or cheese).

On the other hand, I did take a liking to biscuits and sausage gravy.  
Bad as it is for me, it's one of those things I have a hard time 
passing up.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  Cum Grano Salis
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