[CH] Grits!

F. Eugene (dunnam@phys.ufl.edu)
Mon, 28 Oct 2002 11:31:58 -0500

Fellow members of the Almost Noble Order of the Torrified Tongue:

OK, allyew DY's who've bad mouthed our Native American-Southern dish:

I have spent the weekend meditating on your problem, trying to 
develop a little pity for your plight & a modicum of tolerance for 
your misguided tastes. The thought has occurred to me that perhaps 
you are of the same alien ilk that puts cream & sugar on rice 
[yecchhh!] and sugar on tomatoes [yarg!]. If you tried to eat grits 
with cream & sugar you got your just dessert, but your distaste 
becomes understandable: you were paying the price that Mother Nature 
nearly always exacts when sacrilege is committed.  All right-thinking 
Southerners *know* from birth that rice & grits are to be eaten with 
gravy [preferably red-eye], or butter in the catastrophic event that 
no gravy is available.

But anyway: Take the 10 worst comments made about grits on these 
pages, and multiply by 10.

Now you know how *I* personally regard *your* nasty, gloppy, gooey, 
sticky, tasteless, wallpaperpaste-cum-Plaster-of-Paris mess that you 
call oatmeal.

To prevent this tirade from being completely OT here's my time tested 
C-H recipe for a smallish batch [serves 2, generously] of ChileGritz. 
Put 1 1/2 C. water in a pot with 5 Tbs quick grits, a pinch garlic 
salt, 1 Tb butter and 1 or 2 ripe Habaneros [chopped]. Bring to the 
boil, stir well, reduce heat to simmer, cover, & cook for 10 minutes. 
Add grated cheese if you like.  Yum!

Gene

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