Humm well maybe I have never had them cooked right. Just know the few times I tried them way back when I did not like them they were gritty feeling to me.

But now if someone was to fix them for me I would try them again. And if it so happened that they were good the way they fixed them I would be the first to admit it.

But until that day happens I will pass them up.

this post should of ben banned,,,,,now every one is hungry,,,,,lol,,,,,yep from south ga myself

if you dont let them cook long enough then they will have a tough texture,, simmer them long enough and they are smooth. i add salt and pepper and lots of butter to mine to help out. sometimes bacon pieces or country ham and chedder cheese to it.

Yeah like I said though as far as the product themselves they are considered two different things not one and the same.


Shshs besides I don't use cornmeal either so there!!


Now give me corn on the cob or sweet corn and heck ya

Steak comes from a cow but you would not throw the cow on the grill. Awwww but it is the same thing


Just like butter comes from Milk but they are actually in reality two different things even though one is still the product of the other just processed different. Ha now what is your point!!!

Humm so your saying you have to add stuff to them in order to make them taste good

Good point, Kristy

i wouldnt go there suz,, i know whos cooking your meals,,, remeber? and kristy,, im saying people add what they want to make the flavor just right for them. i eat them strait. now whats your point

see,, with your reckoning kristy., the food that comes to your table is not what it used to be. so steak cant be anything related to cow,, ribs cant be anything related to a pig, chicken cant be chicken,, thats the way im understanding you. beef is cow,, pork is pig, and chicken is chicken. quit while your ahead dear

Yeah, I hear ya!

I'm out, finally

Southern foods are good in my book! Most of what I make is more "southern style" cooking, even though my Mother was a "Buckeye", she was a very good cook. I've learned to make many "dishes" from folks all over the U.S. and different origins and nationality. Chaulk another one up to experience...umm GOOD ! (excuse me while I step into the kitchen all this has made me hungary).

thats alright martha,, cause im cooking as we speak,, beef tips, mashed potatos, gravy, and something else,, just aint decided yet

Sshshhs Yankee Boy your the one that brought up comparing grits to corn I was just throwing a kink in that theory


Most do add different spices or flavors to and item in order to enhance the taste. But then most of those items can be ate as is without any thing extra added to them for them to taste good in the first place.

Hummm but I tend to be leary when one has to add something to give it any taste for alone it has no taste or purpose except to be a filler. Hummm

Hummm now that sounds like some good ole food now shsh about time

On the subject of gravy. Here in AR we have 4 kinds.
1. Brown gravy..made with water,flour, and pan drippings.
2. White gravy...made with milk,flour and pan drippings.
3. Chocolate gravy...made with cocoa,flour,cooking oil and water.
4. Tomato gravy...made with flour,cooking oil and tomato soup.

And we have something called purple-hull pea jelly.

okie

thumper im hungry thanks to you starting this bulletin so i insist you make me some southern food

i make it every time i cook,, so you will have to find me and come get cha sum of it mary.

yay thank you! where you live again?

close to dc,,,, wanna come find me???lol

Well, now that we have dinner out of the way, how about breakfast?

a good breakfast consists of scrambled eggs and cheese, country ham, grits or fried taters, buttermilk biscuits, and sumtin to drink