The Denver Post has a short piece on one of my favorite dishes that never gets any respect - grits. Polenta always seems to feel the love, but grits never does. I don't get it.
In the course of one of its periodic anthropological expeditions, the NY Times discovers home canning and the root cellar. I'm sure an expose' on the mysteries of the deep freeze is sure to follow.
3 comments:
Oh God, I'd commit several murders for a bowl of cheddar and garlic grits as an option when eating breakfast out again. They are certainly not a disrespected dish in New Orleans...
I'm also vaguely surprised the author didn't mention, among odd Southern regional habits, the one of putting peanuts in your Coke or Dr. Pepper. Surprisingly good.
LabRat: in south Georgia our peanuts always went in an RC---a surprising twist given the Atlanta home of Coca-cola. Of course, a Moon Pie was never far behind.
Grits? God's Chosen Food, plain and simple.
grits is a very Southern American thing, to a British pallet totally gross in both texture, look and taste.
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