[Dixielandjazz] grits

[Patrick Cooke]

Grits!
    As a grits aficionado, I can tell you that you're right, and also wrong.
Just about all of the grits served in restaurants today tastes like
styrofoam!  It's usually quick grits, or worse..instant grits.  And it's
made early in the morning, giving it lots of time to get lumpy by the time
you order it.
    About a lifetime ago, grits tasted like corn...like it's supposed to.
That was before quick and instant were words that described things other
than food.
    Yes, the butter and salt does make it a lot better...even the old
fashioned kind.
    Molasses???!!!!  Yuk!
    Jazz connection:  "That's what I like about the south!"
    Pat Cooke


----- Original Message -----
From: "David W. Littlefield" <dwlit@cpcug.org>
To: <dixielandjazz@ml.islandnet.com>
Sent: Saturday, January 04, 2003 9:21 AM
Subject: Re: [Dixielandjazz] grits


> At 03:42 PM 12/30/2002 +0100, you wrote:
> >I had my first, and certainly my last encounter with grits
> >for breakfast - beats me why people eat the stuff, it is quite
> >disgusting.
> >John Farrell
> >
> >I'm far from an expert, John, but I think the pleasure is more in the
> >melted butter & salt rather than the actual grain.
> >Jim
>
> And the molasses...
> --Sheik
>
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