"Wayne Boatwright" > wrote in message
...
> On Wed 18 May 2005 01:47:46p, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Wed 18 May 2005 10:24:04a, Dee Randall wrote in rec.food.cooking:
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> ...
>>>>> On Wed 18 May 2005 08:48:08a, Dee Randall wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "The Ranger" > wrote in message
>>>>>> ...
>>>>>>> Dee Randall > wrote in message
>>>>>>> ...
>>>>>>>> "The Ranger" > wrote in message
>>>>>>>> ...
>>>>>>>> > Melba's Jammin' > wrote in message
>>>>>>>> > ...
>>>>>>>> > > I decided to try the cheesy grits thing this morning. cooked
>>>>>>>> > > the grits, stirred a couple torn-up slices of fat free sharp
>>>>>>>> > > cheddar into it, sprinkled some onion powder, Sunny Paris, and
>>>>>>>> > > black pepper on it and stirred. It was ok, I guess, but I'll
>>>>>>>> > > stick to plain, I think. Curiosity has been satisfied.
>>>>>>>> > >
>>>>>>>> > Indeed! Why would you think sand and Elmer's Paste would
>>>>>>>> > be improved by adding anything to it?
>>>>>>>> >
>>>>>>>> > YUCK!
>>>>>>>> >
>>>>>>>> > The Ranger
>>>>>>>> > --
>>>>>>>> > Grits are a travesty, an evil, perpetrated by the South against
>>>>>>>> > the North in our never-ending War Between the States. If you
>>>>>>>> > were served this dish as a child, you would have been
>>>>>>>> > psychologically traumatized. They are the most foul-tasting
>>>>>>>> > gruel that has ever been invented by one group and foisted on
>>>>>>>> > another group of humans. This "dish" is used as a way of showing
>>>>>>>> > that the day can't get any worse. Look at how, as if further
>>>>>>>> > proof is needed, many people prefer to eat them; heavily salted
>>>>>>>> > and floating in a tub of butter, covered in gravy, cheese, or
>>>>>>>> > other substances -- all in a vain effort to fool the tortured
>>>>>>>> > soul eating them into thinking the taste and texture might
>>>>>>>> > possibly be edible!
>>>>>>>> >
>>>>>>>> Tell it to the Italians.
>>>>>>>> Polenta!
>>>>>>>
>>>>>>> I'm none too fond of polenta, as you might guess, either. I'd much
>>>>>>> rather have something else (risotto) as a side...
>>>>>>>
>>>>>>> The Ranger
>>>>>>>
>>>>>> Yes, for me they are both murderously difficult to stir -
>>>>>> polenta/grits being worse than risotto. I haven't made risotto in
>>>>>> quite a while, but should make some soon. Just can't stand the
>>>>>> chicken broth in it. I need some alternative to water or
>>>>>> vegetable/herbal broth that I would normally use. Any ideas?
>>>>>> Dee
>>>>>>
>>>>>>
>>>>>
>>>>> Champagne
>>>>>
>>>> Whoa -- good idea!!!
>>>> Dee
>>>
>>> This would be nice with shaved truffles.
>>>
>> Jeez, Wayne, I've NEVER had truffles. Not that I wouldn't like to taste
>> one, though. Such knarley little things at hundreds of dollars a pound.
>> I love to see the dogs on Food Network out searching for them, but no
>> dog slobber or Tyler's little fingers on them, PLEASE.
>> Dee
>
> I agree, no slobber! Ugh! Dee, not all truffles are terribly expensive,
> and AFAIC I think the less expensive ones are quite tasty enough for me.
> You might have a look around. Remember, too, that it doesn't take much
> truffle to flavor a dish.
>
Wayne, when I'm in NYC I'll give a look-see. I can't remember what I was
pricing the other day in the food department online in NYC, but I noticed
that items were just as expensive here -- and there's a heck of a lot of
things you can't get here either. Now, NYC restaurants compared, that's
another story.
Thanks for the push!
Dee