[Leica] Grits

[jls at runbox.com (Jeffery Smith)]

Then you'd really hate our head cheese (made with brains) and blood
sausage. Even red beans and rice took some getting used to.

Jeffery Smith
New Orleans, LA


-----Original Message-----
From: lug-bounces+jls=runbox.com@leica-users.org
[mailto:lug-bounces+jls=runbox.com@leica-users.org] On Behalf Of Nathan
Wajsman
Sent: Sunday, April 04, 2004 12:13 AM
To: Leica Users Group
Subject: Re: [Leica] Grits

Marc,

I agree with you that southern cooking is the best the US has to offer.
I will pass over the comparison with French or other European cuisine.
We all have our preferences. I find the average food to be the best in
Spain and France. 

But, having said all this, and stating that I lived in the South for
several years, have eagerly consumed all manner of real pit barbecue and
other delights, I must emphatically say that...

GRITS ARE THE MOST DISGUSTING SUBSTANCE KNOWN TO MAN!

Bon appetit,

Nathan

Marc James Small wrote:
> 
> Folks from Florida keep fussing about Grits but, then, what would they
know?
> 
> Four or Six years back, there was some sort of disaster in New England
and
> the Virginia National Guard was called up to send aid.  I forget just
what
> the disaster was -- heck, I spent four years in New England and they
are
> ALWAYS having emergencies, imaginary or otherwise.  In any event, the
> Virginia boys started complaining that they couldn't get real grits in
New
> England (and, yes, they had run through oats and creamed wheat and the
> like, all of which have their virtues but the are NOT grits.)
> 
> The Virginia Air National Guard, in the end, had to run emergency
supplies
> to their boys stationed in the far Northlands.
> 
> Now, undersand, I am of dual parentage and I can scromph up a bowl of
> Quaker Oats with the best of them.  But, to get to my heart, let us
speak
> of grits, grits with some red-eye, or grits with butter and salt.
What a
> magnificent feast!
> 
> And I will hardly be the first gormand to tell you that grits work
> magnificently with coddled eggs, as they do with scrambled eggs,
omelettes,
> and eggs in every other variety.  My personal choice is grits with
red-eye
> gravy and some side ham and an omelette of three eggs, salt, pepper,
onion,
> and , perhaps, some of the milder herbs.  (Understand, though, that
the ham
> ought to be cooked inthe iron skillet in which the eggs will be
cooked:
> the omelettes require only a little lubrication but that ham slice
ought to
> cough that up without a need to dip into your bacon-grease can.
> 
> The Europeans have grand culinary delectations but they hold no
warrant on
> it.  Good (mind you, not Great) Southern US cooking tops anything the
Haute
> Cuisine can produce and, as my large gut shows, I have earned the
right to
> make this statement.  I will stand any group of French students of the
arts
> culinary to a day over a catfish fry, a meal of fried chicken and
mashed
> potatoes, or a simple steak cooked over an open grill.
> 
> Haute Cuisine deals with the subtilies of material, spice, and
minereal and
> than heavens it exists, as I love the occasion.  But Southern US
cooking is
> a lot less about the spices than the material.
> 
> It is truly a universive wider than any of us can imagine.
> 
> Marc
> 
> msmall@infionline.net  FAX:  +540/343-7315
> Cha robh b?s fir gun ghr?s fir!
> 
> _______________________________________________
> Leica Users Group.
> See http://leica-users.org/mailman/listinfo/lug for more information

-- 
Nathan Wajsman
Almere, The Netherlands

e-mail: n.wajsman@chello.nl
Mobile: +31 630 868 671

http://www.nathanfoto.com/index.html
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