> You either like the texture or you don't. There is little middle ground in
> that regard.
NO middle ground.
> Instant
> Grits are completely cooked then dehydrated. To cook simply add boiling
> water. They are not fit for human consumption but are pretty good for
> bricklaying.
My thought regarding all forms of Grits, but all types of morter or
joint compound looks the same to me too.
> None of these foods, grits or polenta, have much
> flavor by themselves and, like plain rice, usually serve as a vehicle for
> eating something else very savory i.e. shrimp cooked in rendered ham.
Agreed. Most regions of the world have a starchy placeholder (serial
filler) for the protein. Rice, corn, wheat and potatoes are the
primary modes of it around the globe.
--
Ken Norton
ken@xxxxxxxxxxx
http://www.zone-10.com
--
_________________________________________________________________
Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
Archives: http://lists.thomasclausen.net/mailman/private/olympus/
Themed Olympus Photo Exhibition: http://www.tope.nl/
|