[Sca-cooks] Winter comfort food...

[Cat Dancer]

On Mon, 5 Dec 2005, Phil Troy / G. Tacitus Adamantius wrote:
>
> On Dec 5, 2005, at 11:31 AM, Jeff Gedney wrote:
>
>> Chilled Cornmeal Polenta, sliced 3/8 inch thick,
>> dredged in flour, and fried in sweet butter till
>> crispy and deep brown.
>> Served on a plate with whipped butter and real
>> maple syrup.
>> Add a fresh cup of real good home roasted coffee.
>> Makes my day every time.
>
> Question: If you put maple syrup on it, are you allowed by International Law 
> to call it polenta and not mush?
>
> Hey, I'm up for it in concept; don't get me wrong. My question is purely one 
> of nomenclature.

Speaking as one who is of Pennsylvanian descent, I think that once you put 
the maple syrup on it that it becomes fried mush.

Great. Now I'm jonesing for scrapple. Darnit.

Which is, incidentally, one of my generic comfort foods. :-)

Margaret FitzWilliam