cherler wrote:Achtane wrote:Grits >>>>>>>> oatmeal
Has to be yellow corn though, that white bullshit is so bland.
Plus who puts shrimp in oatmeal?
Well preparation matters. In East TN, I was raised on white grits with butter & sugar---aces.
Then I moved to the Nashville area and people ate grits with hardly any salt and no sugar---disgusting. You also get overload---I once ordered grits in a restaurant and it was bombarded with salt and water---it was like the worst soup you could ever have.
I'm still confused by the popularity of yellow grits & shrimp---it's not that it's bad, but it's been repackaged as this hoity-toity, nouveau riche, faux Southern heritage dish. If you're not from a coastal fishing area, you likely grew up without it.
http://deepsouthmag.com/2014/10/01/shri ... a-history/However, in 1982, when Bill Neal became a chef at Crook’s Corner, a restaurant in Chapel Hill, North Carolina, he forever changed the status of shrimp and grits.
Shrimp and grits was even announced as San Francisco’s “dish of the month” at the beginning of 2014 on Chowhound, asking readers to try as many version of the dish as possible in the Bay Area.
Give shrimp and grits back to the low-country people.