'ave a little priest.
So What Are you Reading?: Generations
- Thread starter captcalhoun
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I really need to re-read that one of these years.
I will admit that, having read the first chapter just before breakfast this morning, I did have grits (but not ham). The grits were not day-glo orange.
Being Canadian, I have never in my life had grits. I think I saw some once at a Denny's, though.
I'm taking another short break from War of the Prophets and Q-Zone to read the Time Magazine special about The Muppets. It's mostly reprinting (well not printing since I borrowed the digital version from Libby, but I'm not sure how else to say it) old articles from the 1970s - 2020s, but since I've never read any of them it's all new to me. There are two or three new articles so it's not all old content.
Never had them either, and I probably shouldn't admit this, but it's only within the last five years or so that I even learned what they actually are. The reality doesn't seem anywhere near as disgusting as I had imagined them in my mind based on the name alone.
I knew damn well what they were, the first time I encountered them on my breakfast plate, vacationing in New Orleans (a small restaurant in the Quarter): ground corn (typically hominy corn, i.e., corn that's been nixtamalized in lye, to make the niacin bioavailable to those of us who don't have four stomachs), that's been boiled, served as a hot cereal. My first encounter didn't go well: I treated it like wheat farina, adding sugar; when I talked about it with a neighbor who grew up in North Carolina, who'd known me since I was three, she recommended butter instead. I followed her advice the next time I was vacationing in the historic South, and they were indeed much better that way.
Incidentally, masa, the raw material for corn tortillas, is made from corn that's been nixtamalized in lime (calcium hydroxide, not the green citrus fruit). So it's first cousin to grits.
Incidentally, masa, the raw material for corn tortillas, is made from corn that's been nixtamalized in lime (calcium hydroxide, not the green citrus fruit). So it's first cousin to grits.
I don't think I've ever had grits, which is odd, since my mother and her family were from the South (specifically Virginia).
My dad worked at a Bob Evans in college and developed a taste for grits there. He would often cook grits and scrambled eggs for breakfast (about the only thing he could cook); he liked his grits with a bit of beef bouillon mixed in. (I think this is probably sacrilege for southerners.)
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