Sampling regional delicacies is very educational. While I never got
to try grits when we were in the USA in 2013, I did taste my first
Gumbo (chicken & hot sausage) and my wife had a Shrimp Po?boy
Sandwich. Both were delicious!
Yes, we were at a Cajun restaurant but not, as you may assume, in
Louisiana. We were at Frisco in the Colorado Rockies. Apparently the
owners were formerly from New Orleans and wanted to bring southern
food to a wider audience. If anyone happens to pass through Frisco, I
recommend 'The Lost Cajun'.
Cheers
Brian
++++++++++++++++++++++++++++++++++
Brian Walters
Western Sydney Australia
http://lyons-ryan.org/southernlight/
Quoting Alan C <[email protected]>:
An interesting discussion. I had never heard the term "grits"
before. Here, mieliepap is the staple diet of the masses and a
popular side dish with tomato relish at a braaivleis (barbeque to
you Westerners!). Commercial maize meal is finely ground but the
rural variety is hand ground & quite coarse by comparison - truly
gritty! Oh, & our maize is the white variety although some yellow is
imported, especially in drought years like 2015.
Alan C ---
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