Archived posting to the Leica Users Group, 2004/04/04
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]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