36654
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Here in E KY the "pone" makes reference to a large pan of cornbread( never sweet here) made in an iron skillet. The sticks are also popular.
The cornpone was made in a typical sheet cake pan
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Here in E KY the "pone" makes reference to a large pan of cornbread( never sweet here) made in an iron skillet. The sticks are also popular.
While my wife could virtually "live on the stuff"! I like it in some soups, like veggie,split peas,potato soup, & with beans and OK to slice Jalapeno cornbread(we put peppers,onion & fresh corn in ours) with BBQ inside but I never eat it in a glass with milk like her. I also never eat it out of my hand like her, always crumbled into something. Some here make a version thats a poor second to what I get at home! Ours has I think,Martha White Hotrise white cornmeal,egg,buttermilk,small blob of bacon grease,slat & pepper. We've locked in on corn pudding as a tasty variation & to use our freezer corn. The PA version sounds like my KS version & would be a no/no in KY. KS was yellow meal. We have also used some meal from locals that grind Hickory Cane corn but they have mostly all died off. I tried growing it but got frustrated with it blowing over most years. Still commonly grown in TN and rarely in KY too. The seeds at most farm supply stores here & comes from TN.
My fave campfire food is a baked potato.
Next morning, slice the Grits into squares and fry them in 1/2″ of cooking oil and butter until they turn a golden brown.
Dear Bullet:
My name is Jack Riepe (code name: Steel Mammoth), and I am writing directly in this BMW Forum for the first time ever. I am not quite sure of the protocols and I am using a dictation program that is highly critical of my writing style, personality, and choice of friends. Please forgive any unintentional deviations from the norm. I wanted to write a highly sensitive, informative, and complimentary comment to your statement. What comes out of this dictation program is anyone's guess.
I am delighted that you took the trouble to demystify the origin and history of "the grit." In my native New Jersey (a state in which people are famous for their pleasant and trusting nature), grits are assumed to be one of the more edible parts of opossums, easily harvested after the animal's unsuccessful experiments with crossing a road. Your explanation and detailed background of the grit was compelling and inspirational. It had my mouth watering for grits. Not finding any in the kitchen, I had a rum and Coke instead, which was a great breakfast option when I was 19.
I love grits. In my blog and in my column, I have celebrated the grit as one nature's most perfect foods. The southern breakfast is one of the most delightful expressions of culinary perfection one will encounter in the US or the world. (I would rather have breakfast in Alabama than sex in Moscow, but that is not exactly the same thing.) I have had grits in Tennessee, Alabama, North Carolina, Georgia, Virginia, and West Virginia (which is not quite south but two world's over from Pennsylvania.) For creation of the grit, southerners can be forgiven for the fried green tomato, which is the forerunner of the clay pigeon.
You are quite right in exposing "Wheatina" and "Cream of Wheat" for the "good morning slap in the face" they are. Yet if northerners do not eat grits as a rule, and if southerners left the Union over the question of state's rights and instant grits, this begs the unspoken question, "Who eats instant grits anyway?"
Not wishing to highjack this blog into an "oil thread," I timidly question one of your facts. Regarding the reanimation of the grit as a leftover, you advised, "Next morning, slice the Grits into squares and fry them in 1/2″ of cooking oil and butter until they turn a golden brown." It is my understanding that everything in the deep south is fried in a deep puddle of lard. Lard is the rendered fat of a pig, left over after the children are through chewing the hides for clothing. I was told that lard is the preferred frying medium for chicken-fried steak, pork ears, collard greens, chitlins, corn bread, cat fish, opossum snouts, and yesterday's macaroni and cheese-flavored spackle. I'm assuming next day grits can only be improved by lard as well. Have I got this right? Culinary authenticity is my passion.
I thought your piece on grits was one of the funniest things I've read in a long time.
Sincerely,
Jack Riepe
AKA Steel Mammoth
Next morning, slice the Grits into squares and fry them in 1/2″ of cooking oil and butter until they turn a golden brown.
Dear Bullet:
My name is Jack Riepe (code name: Steel Mammoth), and I am writing directly in this BMW Forum for the first time ever. I am not quite sure of the protocols and I am using a dictation program that is highly critical of my writing style, personality, and choice of friends. Please forgive any unintentional deviations from the norm. I wanted to write a highly sensitive, informative, and complimentary comment to your statement. What comes out of this dictation program is anyone's guess.
I am delighted that you took the trouble to demystify the origin and history of "the grit." In my native New Jersey (a state in which people are famous for their pleasant and trusting nature), grits are assumed to be one of the more edible parts of opossums, easily harvested after the animal's unsuccessful experiments with crossing a road. Your explanation and detailed background of the grit was compelling and inspirational. It had my mouth watering for grits. Not finding any in the kitchen, I had a rum and Coke instead, which was a great breakfast option when I was 19.
I love grits. In my blog and in my column, I have celebrated the grit as one nature's most perfect foods. The southern breakfast is one of the most delightful expressions of culinary perfection one will encounter in the US or the world. (I would rather have breakfast in Alabama than sex in Moscow, but that is not exactly the same thing.) I have had grits in Tennessee, Alabama, North Carolina, Georgia, Virginia, and West Virginia (which is not quite south but two world's over from Pennsylvania.) For creation of the grit, southerners can be forgiven for the fried green tomato, which is the forerunner of the clay pigeon.
You are quite right in exposing "Wheatina" and "Cream of Wheat" for the "good morning slap in the face" they are. Yet if northerners do not eat grits as a rule, and if southerners left the Union over the question of state's rights and instant grits, this begs the unspoken question, "Who eats instant grits anyway?"
Not wishing to highjack this blog into an "oil thread," I timidly question one of your facts. Regarding the reanimation of the grit as a leftover, you advised, "Next morning, slice the Grits into squares and fry them in 1/2″ of cooking oil and butter until they turn a golden brown." It is my understanding that everything in the deep south is fried in a deep puddle of lard. Lard is the rendered fat of a pig, left over after the children are through chewing the hides for clothing. I was told that lard is the preferred frying medium for chicken-fried steak, pork ears, collard greens, chitlins, corn bread, cat fish, opossum snouts, and yesterday's macaroni and cheese-flavored spackle. I'm assuming next day grits can only be improved by lard as well. Have I got this right? Culinary authenticity is my passion.
I thought your piece on grits was one of the funniest things I've read in a long time.
Sincerely,
Jack Riepe
AKA Steel Mammoth
You SIR, are the main reason I continue with my MOA subscription after all these years! Cheers.
Not to hijack this wonderful thread but since Jack mentioned Lard, I feel I must share a new delicacy, pig butter.
Put some lard in a mixer with some finely minced onion, salt and pepper and whip it for 7-10 minutes. If that's not a cholesterol jolt, add a bit of chopped bacon bits. This, my friends, is heaven on a piece of toast!
Next morning, slice the Grits into squares and fry them in 1/2″ of cooking oil and butter until they turn a golden brown.
Dear Bullet:
My name is Jack Riepe (code name: Steel Mammoth), and I am writing directly in this BMW Forum for the first time ever. I am not quite sure of the protocols and I am using a dictation program that is highly critical of my writing style, personality, and choice of friends. Please forgive any unintentional deviations from the norm. I wanted to write a highly sensitive, informative, and complimentary comment to your statement. What comes out of this dictation program is anyone's guess.
I am delighted that you took the trouble to demystify the origin and history of "the grit." In my native New Jersey (a state in which people are famous for their pleasant and trusting nature), grits are assumed to be one of the more edible parts of opossums, easily harvested after the animal's unsuccessful experiments with crossing a road. Your explanation and detailed background of the grit was compelling and inspirational. It had my mouth watering for grits. Not finding any in the kitchen, I had a rum and Coke instead, which was a great breakfast option when I was 19.
I love grits. In my blog and in my column, I have celebrated the grit as one nature's most perfect foods. The southern breakfast is one of the most delightful expressions of culinary perfection one will encounter in the US or the world. (I would rather have breakfast in Alabama than sex in Moscow, but that is not exactly the same thing.) I have had grits in Tennessee, Alabama, North Carolina, Georgia, Virginia, and West Virginia (which is not quite south but two world's over from Pennsylvania.) For creation of the grit, southerners can be forgiven for the fried green tomato, which is the forerunner of the clay pigeon.
You are quite right in exposing "Wheatina" and "Cream of Wheat" for the "good morning slap in the face" they are. Yet if northerners do not eat grits as a rule, and if southerners left the Union over the question of state's rights and instant grits, this begs the unspoken question, "Who eats instant grits anyway?"
Not wishing to highjack this blog into an "oil thread," I timidly question one of your facts. Regarding the reanimation of the grit as a leftover, you advised, "Next morning, slice the Grits into squares and fry them in 1/2″ of cooking oil and butter until they turn a golden brown." It is my understanding that everything in the deep south is fried in a deep puddle of lard. Lard is the rendered fat of a pig, left over after the children are through chewing the hides for clothing. I was told that lard is the preferred frying medium for chicken-fried steak, pork ears, collard greens, chitlins, corn bread, cat fish, opossum snouts, and yesterday's macaroni and cheese-flavored spackle. I'm assuming next day grits can only be improved by lard as well. Have I got this right? Culinary authenticity is my passion.
I thought your piece on grits was one of the funniest things I've read in a long time.
Sincerely,
Jack Riepe
AKA Steel Mammoth
Jack,
Have you ever met a cracklin? You've known squat about Lard until you've faced a cake of cracklin's
A neighbor in PA
Ah Jack, good to see you here finally!
Ken
Mm.m.m.m.m, scrapple!
There, somebody had to say it.
Good to see you on the Forum, Jack!