Text 9050, 83 rader
Skriven 2008-06-14 16:53:06 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Sean Dennis
Ärende: Grits
=============
Hi Sean,

 RH> I was brought up on cream of wheat (and oatmeal, with occaisional
 RH> Maltex) but not grits. Now I'll occaisionally eat oatmeal, never eat
 RH> CoW or Maltex and eat grits.  Of course having the various mix ins
 RH> helps; we were allowed only a teaspoon or so of brown sugar and a bit
 RH> of milk on the hot cereals.

 SD> We had a lot of oatmeal when I was younger, but because I was the
 SD> oldest and only boy of five children, I did occasionally have cold
 SD> cereal as a treat.  I still love Rice Chex as a late-night snack after
 SD> work and as breakfast if I remember to eat.

My folks would buy cold cereal for the summer (usually 4th of July to
Labor Day) months.  With 5 kids, it didn't go as far as the same amount
of hot cereal & cost more, proportunately. I understand that this
spring, they ran out of hot cereal around Memorial Day and began the
cold cereal.  Another reason we had such a long hot cereal season was
that it was easier for my mom to deal with during the school year (which
went from just after Labor Day until the latter part of June).


 RH> It's good, especially dusted with flour, browned and served with real
 RH> maple syrup. At least that's the way I like it, YMMV. I'd never had it
 RH> until I married Steve; on one of our trips up to NY from NC, we stopped
 RH> fixed some after we delivered it--and I've liked it since.

 SD> I'll have to try it to see for myself on how I like it.  The browned
 SD> idea does sound good, but I don't know about the syrup just because I
 SD> can't stand very sweet stuff anymore.  I'll have to look and see where

Some folks like it with gravy or ketchup; I'm sure there are other
toppings as well.  I was introduced to it with maple syrup and that's my
preferred way to eat it.

 SD> I can find scrapple down here...I'm thinking maybe Trader Joe's,
 SD> Harry's Natural Foods (Whole Foods) or Your Dekalb Farmer's Market.
 SD> All are a good drive from me, but the next food run next month I'll go
 SD> look.

Check your regular grocery stores as well. Sometimes it's with the
frozen meats, sometimes nearer the fresh or dairy sections.  Since most
commercially made scrapple probably has preservatives added to it (I'd
be surprised if it did't), you may not find it in Harry's or Trader
Joe's but you may find some home made at the Farmer's Market. The home
made would most likely be preservative free.

 RH> No, I don't think you did. Hominy grits in a can? I dunno, count them
 RH> and find out hominy grits in a can. (GD&R)

 SD> Is that like "What's a henway?"

 SD> "Oh, a henway's about five pounds." <G>

And I'm sure everybody is groaning, ready to shoot both of us.


 RH> It's also good made with half buckwheat flour for half the corn meal.

 SD> I'll have to remember that.

It's a different taste but not bad. A bit stronger than straight corn
meal but not quite as strong as straight buckwheat flour--which is
another alternative.

 SD>       Title: Polish Baked Pork Loin
 SD>  Categories: Polish, Crockpot, Pork, Casseroles, Fruit
 SD>       Yield: 6 Servings

This looks good to me but I know I probably couldn't get Steve to eat
it--yet. He's trying to eat more pork but it's a long, slow journey.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)