Subj : Re: grits
To   : Dale Shipp
From : Dave Drum
Date : Mon Aug 15 2022 05:30:00

-=> Dale Shipp wrote to Dave Drum <=-

 DD> Grits remind me of wallboard spackle mixed with library paste.

 DD> This is a cousin of grits which is OK as it is fried in slices and not
 DD> a gelatinous mess. And it's made of honest cornmeal not hominy.

 DS> At one of the picnics (1995?) someone (Richard Douville or Michael
 DS> Loo)? made a fried grits which was received with pleasure by the group.
 DS>  I don't think there were any leftovers.

My first picnic was in '98 @ Pat Stockett's in Alabama. The only form 
of hominy I will tolerate is the snack-food called Corn Nuts. And now
that I have the George Washington's the shards sometimes get under one
or the other plate. OWTCH! So, I've not had them for a while.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Gail's Kung Pao Chicken
 DS>  Categories: Chinese, Chicken, D/g, Boat
 DS>       Yield: 4 servings

Here's mine which also works w/chicken:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kung Pao Shrimp w/Cashews
 Categories: Oriental, Seafood, Chilies, Nuts, Vegetables
      Yield: 4 Servings
 
      1 c  Jumbo cashews
  1 1/2 tb Dark soy sauce
      2 tb Red wine vinegar
      2 ts Sugar
      1 ts Roasted sesame oil
      2 tb Peanut oil
    1/2 ts Salt
      8    Dried red chilies
      2 ts Minced fresh ginger
      2 cl Garlic; minced
      1 lg Bell pepper; in 1" squares
      1 lb Medium shrimp; shelled,
           - deveined, patted dry
 
  Set oven @ 325ºF/160ºC. In a flat pan, spread cashews
  in a single layer; roast until golden brown (about 10
  minutes), stirring occasionally. Remove and set aside.
  (Or use unsalted cashews from a can - UDD)
  
  In a small bowl, combine soy sauce, vinegar, sugar and
  sesame oil; set aside.
  
  Preheat wok over medium heat until hot; pour in peanut
  oil. Add salt and dried chilies; cook until charred
  (about 15 seconds). Add ginger and garlic; stir-fry
  until fragrant and lightly browned (about 30 seconds).
  
  Increase heat to high; add bell pepper; stri-fry until
  pepper is seared (30 seconds). Add shrimp, a handful at
  a time; stir until shrimp are pink and feel firm to the
  touch (about 2 minutes total). Add reserved sauce mix;
  toss and stir until sauce thickens to a glaze (about 30
  seconds). Remove wok from heat. Gently stir in reserved
  roasted cashews. Serve hot.
  
  Serves 4-6 with other dishes.
  
  Be forewarned: This dish is moderately hot; adjust chilies
  to taste.
  
  From an article by Annette Gooch, UPS, in the Buffalo News.
  
  Typed for you by Joan MacDiarmid.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Salad? That's what my food eats.
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