Americans do not appreciate good food...

[2LaneCruzer]

I would try the pie in the pea soup thing if I was in Australia. Would I like it...don't know? I did try grits when I was down south and didn't like it. Did they know how to make grits, maybe not....I tried them though.

Having tried them one time, I can say without equivocation that I don't like them either.

 

[/pine]

...Did they know how to make grits, maybe not....I tried them though....

First you have to learn how to pronounce them as we do down in the deep south US..."grey-its"

 

[nap61]

I had shrimp and grits today for lunch. Grits cooked to a creamy texture. Shrimp cooked in a delicious sauce (there are several recipes for the sauce -some better than others) and poured over the grits.

Norman

 

[bunyip]

I tried a floater, once, never again, never tried grits and don't know what they are (YET), a Scottish favourite when I was little was boiled mince and tatties, was awful stuff, boiled ground meat and potatoes.
Tried succotash and found it tasteless or I had gone to the wrong place for it.

 

[nap61]

Grits are (is) finely ground corn. The Italians call it polenta. Grits are usually more coursely ground than polenta. In the South it is often served at breakfast with eggs, bacon (or sausage) and toast. Shrimp and Grits is a relatively new dish - at least to me.

Norman

 

[bunyip]

I like polenta in a variety of grinds and make a 'cake' out of it to serve with italian food to mop up the sauce, I have had some bad ones but that can apply to any food.
My mother was an excellent cook but made the worst pizza ever....

 

[Trillium Farm]

A while ago an ozzie on TV said that it took the italians to rescue you from the yoke of british cuisine,:laughing: and you haven't looked back since.:thumbsup:

 

[Jstpssng]

You'd have to change the name to sell it here, another example of our language differences. A "floater" is what you sometimes see after flushing, it's seen swirling around the bowl, rather than going down the drain.

 

[/pine]

Grits are (is) finely ground corn. The Italians call it polenta. Grits are usually more coursely ground than polenta. In the South it is often served at breakfast with eggs, bacon (or sausage) and toast. Shrimp and Grits is a relatively new dish - at least to me. Norman

I think it's actually a variation (and refinement) of an old southern tradition of having grits as a side dish with fish...during the summer fish was a common fresh meat and grits made an easy side dish...with or without cornbread...

 

[downsizingnow48]

I read somewhere that the real explanation for British colonial expansion was not economic or political. They were desperate to escape the food and the climate.