tomcatt

^Ahhh ok... I wasn't sure about who you meant.

I draw the line at okra, I just never could acquire a taste for that. Collard greens aren't bad, and I've never had chitlins, so I guess I'd have to at least try that.

Hmmm... cheese grits, eh? I'm thinking some grated Parmigiano-Reggiano with a drizzle of olive oil, and some salt and pepper; sort of a Southern Italian style grits. Yummm!!!

Legal Bill

Isn't that polenta?

tomcatt

^Almost...

From In Italy Online :

Where I grew up in the Southern U.S., we had a saying that goes something like this. "Children are like grits: they should be taken out 3 times a day for meals and then be put away." In many parts of Italy, particularly Friuli and neighboring Veneto, the locals seem to have the same attitude toward polenta, a close cousin to the grits I grew up with.

Grits and polenta are not exactly the same thing, although both come from corn. Polenta is usually yellow (there is white corn in Friuli which is sometimes used) and is really nothing more than boiled corn meal. Grits are made by drying white corn and treating it with certain chemicals before grinding.

Both polenta and grits show up most often as a side dish. Friulans are fond of topping polenta with just about any type of meat or fish. Most satisfying on a cold winter's day is a bowl of polenta served with good sausages, perhaps cooked in tomato sauce with peppers. Polenta may be served in its creamy, just-cooked state or may be allowed to solidify, after which it can be sliced and sauteed, grilled or fried prior to serving.

jmc1971

Ack! Parmigiano-reggiano on grits?!? Blasphemer!

(Actually the parm-olive oil thing doesn't sound bad at all...hmmmm...must test this insane theory out and keep it a secret from the other Southern gals. Must determine how to account for the red-eye gravy factor, too.)

The only way I eat okra is if it's deep fried. Then it's mmm-mmm good.

PokS2k

I love Cape May. but not many challenging roads down there. But Atlantic City isn't far if anyone wants to hit the casinos

PokS2k

Chitlins are Pig Intestines.

tomcatt

tomcatt

What were/are sausage casings made from? Weren't those intestines also?

tomcatt

I think we'd rather come for the roads than the casinos; we have one a coupla miles away and it's really not my thing.

jmc1971

They used to be, but now some dogs/links use cellulose (I think), or at least some type of non-intestine casing. I like Hewbrew National products--what can go into them is limited.

I'm Southern through and through, but I don't eat chitlins. I do, however, know where to buy them in 5-gallon increments. Lemme know if you need a chitlin hook-up for SF05.