Triaxiansilk.com

Grits in a zapper, AARRGGHH. Real grits measured properly, cooked slowly add pepper and maybe (if its a Sunday) a dab of butter. Plop a couple of over easy hen bullets on top. mmmmmm

Buttermilk pancakes with a bit of butter and chokecherry syrup (my own of course).

Sausage, bacon or ham or perhaps any two or all three.

Hot coffee, black.

OJ, grapefruit juice, V8

Then go fishing!!!!

><(((((º> who brought up fishing???

I haven't nuked grits, but I would expect them to work fine. The trick with properly nuking a single serving of steel cut oats is to cook three minutes, stir, put them back in for two, then let them sit another minute before serving with goodies. (Also, having a tall enough bowl to cook them in that it can't boil over, though I'm finding adding a little butter as I cook helps keep that down.) If I had to stir them on the stove every morning, I wouldn't bother with them very often.

Eireann, it is indeed customary to serve pancakes and eggs (or bacon, or both) together here, although it's usually offered as a side or part of a special (you can certainly just order pancakes). But having suffered through many an English breakfast with Heinz beans and sausage and broiled tomato, etc., I don't see that it's so bizarre. The whipped cream WAS odd if you didn't request it, though. I would be very taken aback to receive that unless I ordered a fruity pancake, and even then I'd expect to be asked about it unless the menu item specifically mentions it.

Perhaps she went to the International House of Pancakes. Everything there is always a little bit more fancy.

I gotta say, though, I do enjoy Waffle House when I'm in the South. Pecan waffles, yum!

I do miss Waffle House. And pecans make almost anything better.

Ran into a Waffle House outside Scranton, PA once, so they're not just in the South. None around here, though.

Eireann,

Are you sure it wasn't whipped butter? Restaurants do that often.

I miss the Waffle House too.

My guess is that if it was a choice between plomeek broth and cappuccino, Trip would go with cappuccino.

I guess so, but perhaps neither she nor he would disdain a few pecan croissants too.

Alelou wrote:I haven't nuked grits, but I would expect them to work fine. The trick with properly nuking a single serving of steel cut oats is to cook three minutes, stir, put them back in for two, then let them sit another minute before serving with goodies. (Also, having a tall enough bowl to cook them in that it can't boil over, though I'm finding adding a little butter as I cook helps keep that down.) If I had to stir them on the stove every morning, I wouldn't bother with them very often.

Eireann, it is indeed customary to serve pancakes and eggs (or bacon, or both) together here, although it's usually offered as a side or part of a special (you can certainly just order pancakes). But having suffered through many an English breakfast with Heinz beans and sausage and broiled tomato, etc., I don't see that it's so bizarre. The whipped cream WAS odd if you didn't request it, though. I would be very taken aback to receive that unless I ordered a fruity pancake, and even then I'd expect to be asked about it unless the menu item specifically mentions it.

Hey, what's with the 'suffered' through a good English breakfast? Sets you up for the day, that does - sausage and bacon and tomatoes (though I'll admit, I can take or leave the Heinz beans!) But pancakes and eggs - that is just WEIRD. (Though why I should think so, because I eat gammon and pineapple together...) And yes, it was definitely cream, not butter! I don't think it was any special sort of eatery, just one of those breakfasty places. 21 years ago, so I don't remember it too well - just the sensation of wondering what variant of English I had to use to get across the concept 'pregnant' and 'properly cooked eggs - not raw, not runny, please', and yes, I did say please very politely and very often, being English and all that...

Still haven't got around what 'grits' are. I'll take a wild guess and say do you mean porridge?

Grits are the inside yumminess of a kernel of corn; the white part. roughly ground. They must be placed in the correct amount of boiling water so that they absorb it all without getting runny. Simmer 15 minutes. deliciousness.

Getting runny eggs in a restaurant isn't nearly as common now because of worries about salmonella.

Grits are to corn what porridge is to oats. Southerners eat them with butter and salt (and sometimes cheese and shrimp...). Yankees get confused and put maple syrup on them. Ick. It's like the way you Brits [at least used to] put sugar on popcorn. Here it's primarily butter and salt.

I like my grits with milk and sugar. Salt and butter? I must be a confused northerner.

pepper and butter for grits, not to mention a couple of over medium hen bullets on top....

I've honestly never even seen grits for sale, or heard of them before this discussion. I'll keep an eye out, but they must be a very specialist product in this country, if they're available at all.

If I find any, I'll let you know my verdict!

and we are considered backward...uncivilized...