breakfast likes poll

[danger boy]

to borrow off of Sid's fave breakfast cereal.. i decided to make a poll about my other fave breakfast food. pancakes, flapjacks, french toast, waffles, crepes, blitzes

[Vr3MxStyler2k3]

NO GRITS?????????????????????????? :p

:confused: :eek:

Dude! LoL

Us southerns like our grits....lol

Grits, Sausage, Egg, mixed together.... mm mm better!

[Jstas]

A local diner I pretty much live at has my favorite. It's thier special and it includes:

2 slices of French Toast
2 eggs, any way you want them (over easy!)
2 slices Canadian bacon (smoked/cured ham)
2 sausage links
Hash browns (with fried onions!)
fresh fruit (what ever is in season)
Your choice of toast
Juice (your choice)
Coffee

and I usually get a side of biscuits and gravy and bacon with it!

That is enough calories to last clear through lunch but not much farther!

[RuSsMaN]

Where's the effin PORK man? Bring on the Pork fat, and TONS of it.

I can't vote with those choices.

[PolkWannabie]

What's a GRIT ? Something I need to get out from under my fingernail with a sharp instrument ?

[Jstas]

From Grits.com (http://www.grits.com/)

Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both "corn" grits and "hominy" grits.
Falls Mill produces "corn" grits.
Corn Grits
Falls Mill mills locally grown whole white hybrid corn. The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking. Yummy!

Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.

[Jstas]

I like grits with honey and butter. It's a pretty boring dish IMO though. On the level of Cream of Wheat. Which is basically the same thing only, it's made with wheat and not corn.

It'll go good with alot of stuff though. Honey, jam, maple syrup, butter, all kinds of spices and seasonings and even egg yolk from sunny side up or over-easy eggs, just to name a few things. Salt and butter, it'll taste like popcorn.

[danger boy]

hey, this is for what you put syrup on. not pork. unless?? :p

[PolkWannabie]

Originally posted by Jstas
From Grits.com (http://www.grits.com/)

I guess dis jest comes natural to you folk in da south ( Jersey ) ... LOL

I've seen them, I even tried them once ... In a word .... BLECH ... Fortunately for me they aren't a staple in this area of the planet.

[danger boy]

same here. not a staple. but my friend did mix in about a 1/4 cup of Blue Cheese in dem grits.. tasted very good.

[Jstas]

Man, everytime someone replies to this thread I get an email notification. So every time, I come anc check it out. I read through the posts and it just makes me hungry!

[dougie07]

Belgian waffles with hot chocolate are the best...not the ones you find in the U.S. (well not in Alaska, anyways. I don't know if you can find em in the lower 48), but the ones actually from Belgium. They are soooooo good. If you get a chance to go to Belgium, have some waffles. I had like 15 of them things on a two day trip. These pop tarts just don't cut it...

Doug