Oh yum: a bowl of larvae.
Note how the blocks spell something else: ABBCCO.
Pass it along, if you wish
21 Responses to Labels, pt. 4
Host with the Most
Surely a Midwest boy would recognize lovely white corn kernels? No?
I love hominy, great in soups, stews, or casseroles. Also menudo (tripe soup) but that’s kind of hard to find in this area.
ABBCCO –> COB CAB
Use all three faces of the blocks:
IABABCBCO -> OBI CAB CAB
Not very good anagrams. That’s all I have to say. My wife is a hominy “grits” eater. I’d just as soon eat wallpaper paste.
That does look intentional, given what looks like a period by the “O”: A B Co.
Or ABC0.
Love Grits! Yum! Its the same with okra. You had to be raised on it.
Isn’t hominy something that happens when a gropu of people from Boston can sing together in unison?
Could be AB Co. Or ABBC Co. Or not. Not as stragithforward as “NECCO”.
Somebody’s got to quote it:
“What’s this on my plate? I ordered grits!”
“Hominy grits?”
“I didn’t specify the number!”
Hominy hominy hominy hominy.
Hominy! YUM!!!
Here’s a great Virginia country meal: Take a can of beef in stock, put some dried minced onion flakes in it, thicken the stock with a bit of flour. When smooth and heated, put on top of hominy and enjoy. Cheap, warm and delicious. Born in the Depression.
I always think of the Rocky and Bullwinkle episode, who’s title I can’t recall, but it was subtitled, “Hominy grits can you eat?”. Being from North Florida (the “southern” part of the state), I love, love, LOVE grits, especially with scrambled eggs and a little butter and salt. But I hate hominy. Something about those fat, nasty kernels being processed with lye (known as nixtamalization–thank you, Wikipedia, you biography scrubbing bastards, you!) that seemed a bit off.
>>>HunkyBob Says:
March 13th, 2009 at 3:07 pm
Love Grits! Yum! Its the same with okra. You had to be raised on it.<<<
Okra is the bane of my existence. Not only did I have to eat it, I also had to help pick and cut it when I was a kid. Never again, foul weed!
“Here’s a great Virginia country meal: Take a can of beef in stock, put some dried minced onion flakes in it, thicken the stock with a bit of flour. When smooth and heated, put on top of hominy and enjoy. Cheap, warm and delicious. Born in the Depression.”
The visual on that is….not good. As for Okra, Mike Flynn–don’t you at least like it breaded with corn meal and fried to a crispy golden color. Mmmm. Serve it with turnip greens–absolutely wonderful. Oh and PICKLED okra too. Try it skewered with an olive in a spicy Bloody Mary. But raw or boiled okra is pretty nasty.
Hate to break it to you, but grits are just ground up hominy, meaning that they, too, have been processed in lye.
Processed with lye? Then it should go great with lutefisk!
(…”go[es] great with lutefisk”: four words that should never be uttered — or written — or even contemplated.)
FYI — Not all hominy is processed with lye. Manning’s hominy, an old-timey Baltimore product, still uses steam to peel the corn. Chemical free! See http://www.manningshominy.com. Here in Maryland, my mother made a hearty breakfast side dish from hominy with crumbled hot sausage, salt and pepper. Still my favorite!
My grandmother used to make hominy grits at home. I have seen it made, and yes, it is soaked in lye first. I’ve hated hominy and grits all my life.
Okra is good, rolled in corn meal, fried, and served with a dollop of hot sauce. Boiled okra is the devil’s vomit.
Grits is/are good made with cheese and garlic. Just OK by themselves/itself to this old reb. Okra fried up crispy is the popcorn of the gods. Boiled okra is inedible.
Never could get past the smell of plain hominy although my dad liked it. But dad would eat stuff that would turn off Andrew Zimmern.
Re: lye treatment in hominy. It isn’t intended for peeling.
Nixtamalization creates a more healthy and nourishing food than “chemical-free” corn. For one thing, it renders corn’s vitamin B3 component accessible to human digestive tracts. Google up “pellagra” to see what I mean.
This is one area where the pre-Columbian Americans knew better than the European colonizers.
I grew up on Long Island, NY, never had grits until we travelled south once or twice, then went to college in southern VA. My freshman year a girl from Colorado thought the bowl of grits at breakfast was cream of wheat. Yikes, grits don’t taste too good with milk & sugar, I can still see her expression, “What the ????? is this???” Even though I wasn’t raised on it, I love both grits and okra. Pickled okra is good, and anything fried in cornmeal is good. Frizzled country ham, cheesy grits, eggs, coffee, mmmmmm! That’s good eating! Can’t start making that at 10:30 at night, have to wait for the morning.
I had a friend who was introduced to grits at a conference in Georgia. He said the waitress brought him what appeared to be a bowl of “boiled sand.” I told him to think of them as good ol’ boy polenta, and he was more comfortable with that. In fact, grits are good with a marinara sauce and parmesean cheese. You can also cook them, cool them, slice them, then saute them in a skillet until golden brown.
@ Mike Flynn: The title in question was “A Southern Style Breakfast or Hominy Grits Can You Eat?”