Let's see...Tom Mix was sponsored by Instant Ralston; Let's Pretend by Cream of Wheat...
-p Sent from my iPad > On Mar 24, 2015, at 12:25 PM, Ann Sanfedele <[email protected]> wrote: > > 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.
