Quoting Dale Shipp to Jim Weller <=-

RH> grits

in Florida when they showed up unannounced ... at breakfast

Your first explosure reminds me of my Father. He hated grits.
His pet peeve was that often grits just turned up on breakfast
plates without him ordering them

I had to ask what they were and the waitress said "grits". I asked
what were they made of; she looked at me like I was retarded and
said "grits" again. She never did tell me that it was white corn
meal. You'd think that after serving thousands of Canadians in
Daytona on spring break she's know that we don't know about grits
here.

I do like yellow cornmeal for porridge, fried mush, cornbreads and
polenta though.

One of the tastiest breakfast starchy side dishes is of course hash
browns. I didn't encounter them at home either but soon did after I
left, starting with truck stop meals along the Trans Canada Highway
and in rural Alberta. I suspect they were made popular by American
truck drivers and oil field workers. Of course they are universal
now.

What I did have growing up was home fries: sliced rounds of leftover
boiled potatoes from the night before, fried in bacon or sausage
fat. My father always made Sunday breakfast with one of his three
standard dishes which he rotated: sausage and pancakes, fried ham
and French toast and back or peameal bacon with scrambled eggs and
home fries.

I often make hash browns (diced, not shredded so maybe I should call
them country fried) with onions and sometimes celery and peppers
(red or green, hot or mild, depending on my mood and what's in the
fridge), either for weekend brunches or as a supper side dish.


Cheers

Jim

... Potatoes make chips, hash browns & vodka; other vegs aren't even trying

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On 08-14-22 21:14, Jim Weller <=-
spoke to Dale Shipp about hash browns <=-

I had to ask what they were and the waitress said "grits". I asked
what were they made of; she looked at me like I was retarded and
said "grits" again. She never did tell me that it was white corn
meal. You'd think that after serving thousands of Canadians in
Daytona on spring break she's know that we don't know about grits
here.

I think that grits are made from hominy, which is corn bleached with
lye.

One of the tastiest breakfast starchy side dishes is of course hash browns.

What I did have growing up was home fries: sliced rounds of leftover boiled potatoes from the night before, fried in bacon or sausage
fat.

I often make hash browns (diced, not shredded so maybe I should call
them country fried) with onions and sometimes celery and peppers
(red or green, hot or mild, depending on my mood and what's in the fridge), either for weekend brunches or as a supper side dish.

The distinction among hash browns, home fries and country fried seems to
be variable. Gail will make "hash browns" from leftover baked potatos,
cubed and cooked with chopped onion. We like it, no matter what it
should be called.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Potato Soup
Categories: Soup
Yield: 4 Servings

1/4 c Butter
1/3 c Flour
3 c Milk (Part evaporated milk)
1/2 c Bacon -- cooked/crumbled
-Salt and pepper -- to
-taste
2 lg Potatoes -- baked
1/2 c Sour Cream
3 oz Cheddar Cheese -- grated
3 ea Green Onions -- chopped
-Bacon Bits - optional

MMMMM-------------------------ADDITIONAL------------------------------
1/2 c Milk if soup is too thick

Melt butter in saucepan over medium heat. Using a whisk, blend in
flour until smooth. Gradually add milk, whisking continuously. Whisk
in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half and scoop out the "meat"; set aside. Chop half
the potato peels and throw away the rest**. (See below)

When milk mixture is very hot, whisk in the potato "meat". Stir in
green onions and potato peels. Whisk well, then add sour cream and
bacon. Heat thoroughly. Add cheese, a little at a time until all is
melted.

Garnish with chives, grated cheese, and bacon bits. You may need
additional milk if the soup is too thick and you like it a bit
thinner.

From: Jamie.Marks@worldnet.Att. Date: 03-05-99
Rec.Food.Recipe

Last made 2/2006

** or make them a chef's treat and eat them yourself.

MMMMM

Cheers

Jim

... Potatoes make chips, hash browns & vodka; other vegs aren't even trying
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... Shipwrecked in Silver Spring, Maryland. 01:46:09, 16 Aug 2022
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Dale Shipp wrote to Jim Weller <=-

I had to ask what they were and the waitress said "grits". I asked
what were they made of; she looked at me like I was retarded and
said "grits" again. She never did tell me that it was white corn
meal. You'd think that after serving thousands of Canadians in
Daytona on spring break she's know that we don't know about grits
here.

I think that grits are made from hominy, which is corn bleached with
lye.

You are correct - to wit:

Corn Grits. The word grits actually comes from the Middle English word
"gyrt". The whole grain found in grits is corn. That is considered the
first pot of grits.

This type of corn is treated with lime to remove the hull which
technically makes it hominy. After the treated corn is dried, it is
coarsely ground to become hominy grits.

The origins of grits date back to Native Americans who used to grind
white corn in early mills. Other sources claim that grits descended from semolina brought to America by the first African slaves.

From the Wiki - Bv)=

One of the tastiest breakfast starchy side dishes is of course hash browns.

What I did have growing up was home fries: sliced rounds of leftover boiled potatoes from the night before, fried in bacon or sausage
fat.

I often make hash browns (diced, not shredded so maybe I should call
them country fried) with onions and sometimes celery and peppers
(red or green, hot or mild, depending on my mood and what's in the fridge), either for weekend brunches or as a supper side dish.

The distinction among hash browns, home fries and country fried seems
to be variable. Gail will make "hash browns" from leftover baked
potatos, cubed and cooked with chopped onion. We like it, no matter
what it should be called.

In this area hash browns (or hashed brown potatoes) are usually shredded.
They are usually fried "loose" but sometimes may be made into a patty.

Sliced potatoes - whether parboiled or straight-up are usually called
"home" or "American" fries.

Diced potatoes are generally called cottage fries - but not always. At
least two places call them "American fries".

When visiting a place for the first time I generally ask for a quick description of the breakfast potatoes available. Safer that way.

These are not necessarily breakfast 'taters ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Parmesan Cottage Fries
Categories: Potatoes, Vegetables, Mushrooms, Herbs
Yield: 8 servings

6 Potatoes; peeled, in 1/2"
- dice
2 tb Olive oil
1 c Grated Parmesan cheese
2 cl Garlic; chopped, divided
2 tb Butter
Salt & ground black pepper
pn Garlic/herb seasoning blend
- such as Mrs. Dash
12 lg Mushrooms; quartered
3 Roma tomatoes; diced
1 lg Bell pepper; cored, in large
- chunks
1 sl Onion (opt)

Set oven @ 450+|F/230+|C. Grease a 10" X 15" glass baking
dish.

Spread potatoes into the baking dish; drizzle olive oil
on top. Sprinkle Parmesan cheese and 1 garlic clove over
potatoes.

Roast for 25 minutes.

Melt butter in a large skillet over low heat; season
with 1 garlic clove, salt, pepper, and garlic-herb
seasoning. Add mushrooms, tomatoes, bell pepper, and
onion. Cook and stir until softened, about 5 minutes.

Remove baking dish from the oven. Flip potatoes and stir
in mushroom mixture.

Return baking dish to the oven; continue roasting until
potatoes are slightly browned, about 15 minutes more.

By: R. P. Froggy

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Think of it as French cuisine and go to Jacques En Le Carton!
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