Re: Shrimp Grits
You sir, win the stogie :-) ann On 3/25/2015 01:05, Paul Sorenson wrote: Let's see...Tom Mix was sponsored by Instant Ralston; Let's Pretend by Cream of Wheat... -p Sent from my iPad On Mar 24, 2015, at 12:25 PM, Ann Sanfedele ann...@nyc.rr.com wrote: Now children of another age, in the USA, where do you remember hearing Cream of Wheat is so good to eat and we eat it every day... la lala being sung? hint: radio I never met a porridge I didn't like - as long as it is the real thing, not quick or instant ann On 3/24/2015 12:50, Yolanda Rowe wrote: I'll eat semolina (cream of wheat). I love it and oatmeal. No accounting for taste. Yonnie On Tue, Mar 24, 2015 at 11:40 AM, Igor PDML-StR pdml...@komkon.org wrote: Oops... I forgot to add the link to that story. While it is in Russian, the pictures describe tell the story well: http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym Cheers, Igor On Tue, 24 Mar 2015, Igor PDML-StR wrote: What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
It did show up last night - but Paul Sorenson beat ya to the answer :-) ann On 3/25/2015 02:54, Igor PDML-StR wrote: It looks like my response to Ann's answer still hasn't trickled through... So, I am resending it. -- Forwarded message -- Date: Wed, 25 Mar 2015 01:36:10 -0400 (EDT) Subject: Re: Shrimp Grits Since I wasn't around back in 40s, I had to consult Uncle Google. The answer is Nila Mack's Let's Pretend on Saturday mornings (9am) :-) http://goo.gl/2qHFvO (and scroll to the previous page, p.43) And here is an image of the product: http://www.reminisce.com/1940s/lets-pretend-sponsor-cream-of-wheat-had-memorable-jingle/ Cheers, Igor Ann Sanfedele Tue, 24 Mar 2015 12:25:09 -0700 wrote: Now children of another age, in the USA, where do you remember hearing Cream of Wheat is so good to eat and we eat it every day... la lala being sung? hint: radio I never met a porridge I didn't like - as long as it is the real thing, not quick or instant ann -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
As a child, I ate cream of wheat as a more palatable alternative to oatmeal. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Tue, Mar 24, 2015 at 3:25 PM, Ann Sanfedele ann...@nyc.rr.com wrote: Now children of another age, in the USA, where do you remember hearing Cream of Wheat is so good to eat and we eat it every day... la lala being sung? hint: radio I never met a porridge I didn't like - as long as it is the real thing, not quick or instant ann On 3/24/2015 12:50, Yolanda Rowe wrote: I'll eat semolina (cream of wheat). I love it and oatmeal. No accounting for taste. Yonnie On Tue, Mar 24, 2015 at 11:40 AM, Igor PDML-StR pdml...@komkon.org wrote: Oops... I forgot to add the link to that story. While it is in Russian, the pictures describe tell the story well: http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym Cheers, Igor On Tue, 24 Mar 2015, Igor PDML-StR wrote: What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Let's see...Tom Mix was sponsored by Instant Ralston; Let's Pretend by Cream of Wheat... -p Sent from my iPad On Mar 24, 2015, at 12:25 PM, Ann Sanfedele ann...@nyc.rr.com wrote: Now children of another age, in the USA, where do you remember hearing Cream of Wheat is so good to eat and we eat it every day... la lala being sung? hint: radio I never met a porridge I didn't like - as long as it is the real thing, not quick or instant ann On 3/24/2015 12:50, Yolanda Rowe wrote: I'll eat semolina (cream of wheat). I love it and oatmeal. No accounting for taste. Yonnie On Tue, Mar 24, 2015 at 11:40 AM, Igor PDML-StR pdml...@komkon.org wrote: Oops... I forgot to add the link to that story. While it is in Russian, the pictures describe tell the story well: http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym Cheers, Igor On Tue, 24 Mar 2015, Igor PDML-StR wrote: What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
My grits belong on some other person's plate. Yes, I'm southern; I will cook them for hubby, but I won't eat them. Yonnie On Mon, Mar 23, 2015 at 6:28 PM, Bob W-PDML p...@web-options.com wrote: In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
I'll eat semolina (cream of wheat). I love it and oatmeal. No accounting for taste. Yonnie On Tue, Mar 24, 2015 at 11:40 AM, Igor PDML-StR pdml...@komkon.org wrote: Oops... I forgot to add the link to that story. While it is in Russian, the pictures describe tell the story well: http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym Cheers, Igor On Tue, 24 Mar 2015, Igor PDML-StR wrote: What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Oops... I forgot to add the link to that story. While it is in Russian, the pictures describe tell the story well: http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym Cheers, Igor On Tue, 24 Mar 2015, Igor PDML-StR wrote: What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Have always preferred warm/hot Malt-O-Meal with a ton of brown sugar stirred in. OH Yeah!! Jack *YUM* - Original Message - From: Ann Sanfedele ann...@nyc.rr.com To: Pentax-Discuss Mail List pdml@pdml.net Sent: Tuesday, March 24, 2015 12:25:41 PM Subject: Re: Shrimp Grits Now children of another age, in the USA, where do you remember hearing Cream of Wheat is so good to eat and we eat it every day... la lala being sung? hint: radio I never met a porridge I didn't like - as long as it is the real thing, not quick or instant ann On 3/24/2015 12:50, Yolanda Rowe wrote: I'll eat semolina (cream of wheat). I love it and oatmeal. No accounting for taste. Yonnie On Tue, Mar 24, 2015 at 11:40 AM, Igor PDML-StR pdml...@komkon.org wrote: Oops... I forgot to add the link to that story. While it is in Russian, the pictures describe tell the story well: http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym Cheers, Igor On Tue, 24 Mar 2015, Igor PDML-StR wrote: What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Now children of another age, in the USA, where do you remember hearing Cream of Wheat is so good to eat and we eat it every day... la lala being sung? hint: radio I never met a porridge I didn't like - as long as it is the real thing, not quick or instant ann On 3/24/2015 12:50, Yolanda Rowe wrote: I'll eat semolina (cream of wheat). I love it and oatmeal. No accounting for taste. Yonnie On Tue, Mar 24, 2015 at 11:40 AM, Igor PDML-StR pdml...@komkon.org wrote: Oops... I forgot to add the link to that story. While it is in Russian, the pictures describe tell the story well: http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym Cheers, Igor On Tue, 24 Mar 2015, Igor PDML-StR wrote: What other list would give you culinary information about simple food from around the world?! On a serious note, I had never noted that polenta is made with corn. (You can tell, I am not a big fun of polenta.) I've heard of mamalyga (mamaliga) which is traditional for Moldavia, Romania and parts of Western Ukraine, but I am not sure if I ever tried it. In any case, it is nice to connect the dots: grits - polenta - mamaliga - [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( http://en.wikipedia.org/wiki/Johnnycake ) As for adding various things, - in the former Soviet Union, a frequent meal given to kids was a semolina porridge (I've heard it called cream of wheat in the US). Many kids hated it. (I still do!) So, there was a popular (pre-school) kids story about a boy who was told that in order to go to a tour he must eat a full plate of semolina-based porridge. To make it edible, he was sequentially adding salt, sugar, then horseradish, ... then he throws it away into the window (of a multistorey building), and that porridge ends up on the hat and head of a passerby below. Igor Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Tom Reese wrote: grits are okay if served infrequently in small quantities ...and to someone else. -- Mark Roberts - Photography Multimedia www.robertstech.com -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Alan traditional hominy grits are white here as well. stone ground and truly gritty is best. ann On 3/23/2015 13:52, Alan C wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Sampling regional delicacies is very educational. While I never got to try grits when we were in the USA in 2013, I did taste my first Gumbo (chicken hot sausage) and my wife had a Shrimp Po?boy Sandwich. Both were delicious! Yes, we were at a Cajun restaurant but not, as you may assume, in Louisiana. We were at Frisco in the Colorado Rockies. Apparently the owners were formerly from New Orleans and wanted to bring southern food to a wider audience. If anyone happens to pass through Frisco, I recommend 'The Lost Cajun'. Cheers Brian ++ Brian Walters Western Sydney Australia http://lyons-ryan.org/southernlight/ Quoting Alan C c...@lantic.net: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C --- This email has been checked for viruses by Avast antivirus software. http://www.avast.com -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- Science - Questions we may never find answers for. Religion - Answers we must never question. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
Yellow grits and polenta start out as the same thing-- yellow milled corn. Of course they're prepared in a different manner, but I tend to use polenta- style seasoning in my yellow grits. Paul via phone On Mar 23, 2015, at 6:17 PM, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: Shrimp Grits
In Romania their version of polenta is called mamaliga. I had some one evening at a restaurant in Bucarest and it was better than any polenta I've ever had, although I admit I've never had any in Florence. B On 23 Mar 2015, at 22:18, Daniel J. Matyola danmaty...@gmail.com wrote: I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele ann...@nyc.rr.com wrote: actually, I eat oatmeal the same way I eat grits... butter , salt pepper and bacon crumbled on it occasionally. would'nt dream of putting anything sweet on any porridge (My father was born in Atlanta GA) ann On 3/23/2015 14:45, John wrote: Most southerners would be horrified at the idea, but you can always add a bit of cream sugar eat them like oatmeal. On 3/23/2015 2:05 PM, Tom Reese wrote: grits are okay if served infrequently in small quantities On Mon, Mar 23, 2015 at 1:52 PM, Alan C c...@lantic.net wrote: An interesting discussion. I had never heard the term grits before. Here, mieliepap is the staple diet of the masses and a popular side dish with tomato relish at a braaivleis (barbeque to you Westerners!). Commercial maize meal is finely ground but the rural variety is hand ground quite coarse by comparison - truly gritty! Oh, our maize is the white variety although some yellow is imported, especially in drought years like 2015. Alan C -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
