You sir, win the stogie :-)
ann
On 3/25/2015 01:05, Paul Sorenson wrote:
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
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