Archived posting to the Leica Users Group, 2004/04/04
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]You just need to adjust the condiment levels. A guy that I eat breakfast with uses the ratio of 1 part butter to 2 parts grits, and adds about 20 of those little salt packets to it. Says that it doesn't affect him in the least. His wife Norma tells me that he takes medicine for elevated triglycerides as well as a thiazide diuretic. Jeffery Smith New Orleans, LA -----Original Message----- From: lug-bounces+jls=runbox.com@leica-users.org [mailto:lug-bounces+jls=runbox.com@leica-users.org] On Behalf Of Nathan Wajsman Sent: Sunday, April 04, 2004 8:23 AM To: Leica Users Group Subject: Re: [Leica] Grits Jeffery, Nope, I like head cheese and I love blood sausage (which BTW is not specific to the South, variations of it are widely eaten around the world). Grits stands on its own. Nathan Jeffery Smith wrote: > > Then you'd really hate our head cheese (made with brains) and blood > sausage. Even red beans and rice took some getting used to. > > Jeffery Smith > New Orleans, LA > > -----Original Message----- > From: lug-bounces+jls=runbox.com@leica-users.org > [mailto:lug-bounces+jls=runbox.com@leica-users.org] On Behalf Of Nathan > Wajsman > Sent: Sunday, April 04, 2004 12:13 AM > To: Leica Users Group > Subject: Re: [Leica] Grits > > Marc, > > I agree with you that southern cooking is the best the US has to offer. > I will pass over the comparison with French or other European cuisine. > We all have our preferences. I find the average food to be the best in > Spain and France. > > But, having said all this, and stating that I lived in the South for > several years, have eagerly consumed all manner of real pit barbecue and > other delights, I must emphatically say that... > > GRITS ARE THE MOST DISGUSTING SUBSTANCE KNOWN TO MAN! > > Bon appetit, > > Nathan > > Marc James Small wrote: > > > > Folks from Florida keep fussing about Grits but, then, what would they > know? > > > > Four or Six years back, there was some sort of disaster in New England > and > > the Virginia National Guard was called up to send aid. I forget just > what > > the disaster was -- heck, I spent four years in New England and they > are > > ALWAYS having emergencies, imaginary or otherwise. In any event, the > > Virginia boys started complaining that they couldn't get real grits in > New > > England (and, yes, they had run through oats and creamed wheat and the > > like, all of which have their virtues but the are NOT grits.) > > > > The Virginia Air National Guard, in the end, had to run emergency > supplies > > to their boys stationed in the far Northlands. > > > > Now, undersand, I am of dual parentage and I can scromph up a bowl of > > Quaker Oats with the best of them. But, to get to my heart, let us > speak > > of grits, grits with some red-eye, or grits with butter and salt. > What a > > magnificent feast! > > > > And I will hardly be the first gormand to tell you that grits work > > magnificently with coddled eggs, as they do with scrambled eggs, > omelettes, > > and eggs in every other variety. My personal choice is grits with > red-eye > > gravy and some side ham and an omelette of three eggs, salt, pepper, > onion, > > and , perhaps, some of the milder herbs. (Understand, though, that > the ham > > ought to be cooked inthe iron skillet in which the eggs will be > cooked: > > the omelettes require only a little lubrication but that ham slice > ought to > > cough that up without a need to dip into your bacon-grease can. > > > > The Europeans have grand culinary delectations but they hold no > warrant on > > it. Good (mind you, not Great) Southern US cooking tops anything the > Haute > > Cuisine can produce and, as my large gut shows, I have earned the > right to > > make this statement. I will stand any group of French students of the > arts > > culinary to a day over a catfish fry, a meal of fried chicken and > mashed > > potatoes, or a simple steak cooked over an open grill. > > > > Haute Cuisine deals with the subtilies of material, spice, and > minereal and > > than heavens it exists, as I love the occasion. But Southern US > cooking is > > a lot less about the spices than the material. > > > > It is truly a universive wider than any of us can imagine. > > > > Marc > > > > msmall@infionline.net FAX: +540/343-7315 > > Cha robh b?s fir gun ghr?s fir! > > > > _______________________________________________ > > Leica Users Group. > > See http://leica-users.org/mailman/listinfo/lug for more information > > -- > Nathan Wajsman > Almere, The Netherlands > > e-mail: n.wajsman@chello.nl > Mobile: +31 630 868 671 > > http://www.nathanfoto.com/index.html > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information -- Nathan Wajsman Almere, The Netherlands e-mail: n.wajsman@chello.nl Mobile: +31 630 868 671 http://www.nathanfoto.com/index.html _______________________________________________ Leica Users Group. 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