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
-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
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
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
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
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
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:
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
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
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
Tom Reese wrote:
grits are okay if served infrequently in small quantities
...and to someone else.
--
Mark Roberts - Photography Multimedia
www.robertstech.com
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to UNSUBSCRIBE from the PDML,
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
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,
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
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
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
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
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
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
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
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