Subj : grits
To   : RUTH HAFFLY
From : JIM WELLER
Date : Fri Aug 12 2022 21:50:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> My favorite way to eat grits is with scrambled eggs mixed in. Also
 RH> like them with lots of cheese, prefer cheddar but will take most any.
 RH> Lots of salt, pepper and butter makes them good, also fried up as a
 RH> polenta and served with shrimp. IOW, IMO, grits are good. (G)
 
They are completely unknown in Canada. I've had them exactly twice in my
life, once in Florida when they showed up unannounced beside my bacon
and eggs at breakfast at a diner, and later on when an echo guy
mailed me a bag of it. The postage he paid was more than what the grits
cost in the store! I did not like them at all and ended up using
them in bread dough.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Nice Way of Cooking Sprats
 Categories: Australian, Historical, Fish, Alcohol
      Yield: 1 Serving
 
      1 cn Fish- sprats
        sl Bread- toasted
    150 ml Whisky -use a good one
 
  MODE.- Place 3 or 4 sprats on a plate about an inch apart; then
  place another layer the opposite way, and so on till you have four
  layers; pour the whisky over the sprats and light it; allow it to
  burn out; carefully place the sprats on hot toast and serve.
  
  MRS. MACLURCAN'S COOKERY BOOK, 1899

  From: Kevin Jcjd Symons
 
MMMMM
 

Cheers

Jim


.... Why I would not make shrimp and grits: the grits.

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