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Monday, March 6, 2017

INTERNATIONAL: Borderless cuisine: GRITS and photos and recipes

Cuisines OR dishes do not end with state or county or country borders.  

For example, three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the "grits belt".  

I, for example, being from PA had never had grits or hominy until I lived in Virginia in the 1960's. In contrast to the belief that Yankees don't like grits -- I do!!  Even though they don't have much of a taste they are better with butter or in a dish of shrimp and grits or served as a side dish to eggs, etc. 

Grits are either yellow or white, depending on the color of corn. The most common version in supermarkets is "quick" grits, which have the germ and hull removed. Whole kernel grits are sometimes called "speckled".
In the South Carolina Lowcountry, the uncooked ground grits is known as "grist", and the cooked dish is "hominy". This is distinct from the usual use of the term hominy. 

Grits are eaten with a wide variety of foods, such as eggs and bacon, Fried catfish, salmon croquettes, country ham and many other dishes.

Shrimp and grits is a traditional dish in the Low Country of coastal South Carolina and Groegia. 
A variation of the dish is also consumed for breakfast in the northern states of Kedah and Perlis in peninsular Malaysia. It is a traditional breakfast dish. It is also serve in southern Manchuria (were it is named gezi).
"Charleston-style grits" are boiled in milk instead of water, giving them a creamy consistency.
Solidified cooked grits can be sliced and fried directly in vegetable oil, butter, or bacon grease grease, or they can first be breaded in beaten egg and bread crumbs.






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