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SonOfGehenus

Listed below are comments made by SonOfGehenus between Friday, 26th September 2008 and Friday, 26th September 2008.

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Southern comfort 3:16pm on 26 Sep 2008 #24 Sure you can make the substitution. But you'll need to pound the polenta a little to make it work.

By the bye, anyone adding sugar to grits is committing a grave faus pas if they do it in public.
Southern comfort 2:54pm on 26 Sep 2008 To answer Grumpymatjoe question, Grits are a lightly processed (stone ground grains being the best) corn meal that is usually cooked in a way similar to rice or Cous-Cour but can be cooked in as many ways as you have Southern Chefs.

My favorite being with a bit of cream, butter an a pinch of salt.
Southern comfort 2:40pm on 26 Sep 2008 As a Southerner born, bred and raised in Georgia and South Carolina (mostly in the area of Charleston). I must say that our Sweet Tea is simply the most divine.

I'm currently living in Suriname, South America, and trying to explain to people, both my work mates and the locals why, something like turnip greens must be had with plenty of vinegar; or, why BBQ flavors matter depending on where you live have been trials.

How can you explain the subtle differences in dry, vinegar-based sauce, ketchup-based, or mustard-based? These are just the sort of arguments that will sort out the gradation of Southern a person belongs too. On the other hand, no matter where you go in the South or the color of your skin or what we as a grand people may think of you: if you are a guest at our tables, then you will be treated with the utmost hospitality.

Because that is just so.

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