Printable View
A couple weeks back, a friend and I had bargain breakfasts at one of our local watering holes. We both ordered the same dish: Scrambled eggs, wheat toast, grits, and coffee. The coffee was served immediately, of course. When the waitress set down the meals, I said, "Whoa! That's not right." And we swapped the identical plates.
The other night, on the Daily Show, Tom Hanks and Jon Stewart did the same maneuver with identical coffee cups.
Weird!
Cheers,
Joe
maybe they's just messin with ya
haha
What are grits? Are they the same as the grits (crushed calcium?) that we used to feed to the fowl to improve their egg shells?
I was wondering too.Quote:
Originally Posted by Woodwould
According to WordWeb:
Coarsely ground hulled corn boiled as a breakfast dish in the southern United States
:o You'd have to ask "Why?"
Provides the "crunch" factor, I guess. Like bamboo shoots in Chinese dishes, but somewhat softer. In SE USA, it's nigh impossible to avoid them, and not bad at all with added cheddar cheese. Farther north, shredded potatoes, lightly fried, serve the same function, sometimes with added onion.Quote:
Originally Posted by Woodwould
Cheers,
Joe
Now you're talking!Quote:
Originally Posted by joe greiner
Also a staple in parts of Italy where they call it 'Polenta', or in snobby up market eateries which think potato is 'common'. :q
I have an interesting article from Oxford University on the use of 'grits' in early (and not so early) Colonial America.
I have polenta regularly and it's a very pleasant compliment to Italian cuisine. But grits! maybe it's just the name and memories of fowl.