Subj : hash browns
To   : DALE SHIPP
From : JIM WELLER
Date : Sun Aug 14 2022 21:14:00

-=> Quoting Dale Shipp to Jim Weller <=-

  RH> grits

 JW> in Florida when they showed up unannounced ... at breakfast

 DS> Your first explosure reminds me of my Father.  He hated grits.
 DS> His pet peeve was that often grits just turned up on breakfast
 DS> plates without him ordering them
 
I had to ask what they were and the waitress said "grits". I asked
what were they made of; she looked at me like I was retarded and
said "grits" again. She never did tell me that it was white corn
meal. You'd think that after serving thousands of Canadians in
Daytona on spring break she's know that we don't know about grits
here.

I do like yellow cornmeal for porridge, fried mush, cornbreads and
polenta though.

One of the tastiest breakfast starchy side dishes is of course hash
browns. I didn't encounter them at home either but soon did after I
left, starting with truck stop meals along the Trans Canada Highway
and in rural Alberta. I suspect they were made popular by American
truck drivers and oil field workers. Of course they are universal
now.
  
What I did have growing up was home fries: sliced rounds of leftover
boiled potatoes from the night before, fried in bacon or sausage
fat. My father always made Sunday breakfast with one of his three
standard dishes which he rotated: sausage and pancakes, fried ham
and French toast and back or peameal bacon with scrambled eggs and
home fries.

I often make hash browns (diced, not shredded so maybe I should call
them country fried) with onions and sometimes celery and peppers
(red or green, hot or mild, depending on my mood and what's in the
fridge), either for weekend brunches or as a supper side dish.


Cheers

Jim

.... Potatoes make chips, hash browns & vodka; other vegs aren't even trying

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

.