Have always preferred warm/hot "Malt-O-Meal" with a ton of brown sugar stirred in. OH Yeah!!
Jack *YUM* ----- Original Message ----- From: "Ann Sanfedele" <[email protected]> To: "Pentax-Discuss Mail List" <[email protected]> Sent: Tuesday, March 24, 2015 12:25:41 PM Subject: Re: Shrimp & Grits Now children of another age, in the USA, where do you remember hearing "Cream of Wheat is so good to eat and we eat it every day... la lala" being sung? hint: radio I never met a porridge I didn't like - as long as it is the real thing, not "quick" or "instant" ann On 3/24/2015 12:50, Yolanda Rowe wrote: > I'll eat semolina (cream of wheat). I love it and oatmeal. > > No accounting for taste. > > Yonnie > > On Tue, Mar 24, 2015 at 11:40 AM, Igor PDML-StR <[email protected]> wrote: >> >> >> Oops... I forgot to add the link to that story. While it is in Russian, the >> pictures describe tell the story well: >> http://www.planetaskazok.ru/vdragunsky/deniskinyrasskazytajnoestanovitsjajavnym >> >> Cheers, >> >> Igor >> >> >> >> On Tue, 24 Mar 2015, Igor PDML-StR wrote: >> >>> >>> >>> What other list would give you culinary information about simple food from >>> around the world?! >>> >>> On a serious note, I had never noted that polenta is made with corn. >>> (You can tell, I am not a big fun of polenta.) >>> I've heard of mamalyga (mamaliga) which is traditional for Moldavia, >>> Romania and parts of Western Ukraine, but I am not sure if I ever tried it. >>> >>> In any case, it is nice to connect the dots: grits - polenta - mamaliga - >>> [Jamaica-Rhode Island] Johnnycakes/Journey cakes ( >>> http://en.wikipedia.org/wiki/Johnnycake ) >>> >>> >>> As for adding various things, - in the former Soviet Union, a frequent >>> meal given to kids was a semolina porridge (I've heard it called "cream of >>> wheat" in the US). Many kids hated it. (I still do!) >>> So, there was a popular (pre-school) kids story about a boy who was told >>> that in order to go to a tour he must eat a full plate of semolina-based >>> porridge. To make it edible, he was sequentially adding salt, sugar, then >>> horseradish, ... then he throws it away into the window (of a multistorey >>> building), and that porridge ends up on the hat and head of a passerby >>> below. >>> >>> >>> Igor >>> >>> >>> >>> >>> >>> Bob W-PDML Mon, 23 Mar 2015 16:29:57 -0700 >>> >>> In Romania their version of polenta is called mamaliga. I had some one >>> evening at a restaurant in Bucarest and it was better than any polenta I've >>> ever had, although I admit I've never had any in Florence. >>> >>> >>> B >>> >>> >>> >>>> On 23 Mar 2015, at 22:18, Daniel J. Matyola <[email protected]> wrote: >>>> >>>> I'm not fond of grits, but I love good polenta. As part of a private >>>> tour of the Uffizi, my wife and I had dinner at what was said to be >>>> one of the best neighborhood restaurants in Florence. Everything was >>>> wonderful, but the polenta was simply spectacular. I have never been >>>> able to find any up to that standard in the US, but I enjoy trying. >>>> Dan Matyola >>>> http://www.pentaxphotogallery.com/danieljmatyola >>>> >>>> >>>>> On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele <[email protected]> >>>>> wrote: >>>>> actually, I eat oatmeal the same way I eat grits... butter , salt pepper >>>>> and >>>>> bacon crumbled on it occasionally. would'nt dream of putting >>>>> anything sweet on any porridge >>>>> (My father was born in Atlanta GA) >>>>> >>>>> ann >>>>> >>>>> >>>>>> On 3/23/2015 14:45, John wrote: >>>>>> >>>>>> Most southerners would be horrified at the idea, but you can always add >>>>>> a bit of cream & sugar & eat them like oatmeal. >>>>>> >>>>>> On 3/23/2015 2:05 PM, Tom Reese wrote: >>>>>>> >>>>>>> >>>>>>> grits are okay if served infrequently in small quantities >>>>>>> >>>>>>>> On Mon, Mar 23, 2015 at 1:52 PM, Alan C <[email protected]> wrote: >>>>>>>> >>>>>>>> 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 >>> >>> >> >> -- >> PDML Pentax-Discuss Mail List >> [email protected] >> http://pdml.net/mailman/listinfo/pdml_pdml.net >> to UNSUBSCRIBE from the PDML, please visit the link directly above and >> follow the directions. > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
