I don’t know if that would be legal. Why not, I guess. The fundies would poop their pants.
Steve’s cool. Nor just the content, but he’s a pretty good writer.
Thay was my first Steve.
Thanks
Why not? Kraft gets to call that processed stuff “cheddar”.
I had to eat cornmeal mush as a kid. We were very poor.
Problem was, I think, that no one really knew how to cook the stuff. They’d boil cornmeal in water till it thickened and that’s it. It tasted raw.
I like polenta, essentially the same thing, a lot. But it’s cooked for quite a while.
I’m sort of surprised that no-one has posted this yet, but the Ohio version is called gaetta (sp?); very similar (in make up) to scrapple, except they add oats to the mix. I’ve never had any, so I can’t vouch for if it tastes like scrapple. I used to love scrapple, until a friend told me a long time ago what went into it (the “everything but the squeal” info …); then I didn’t eat it for a really long time.
My Mom almost always bought lebanon bologna, and sandwiches were usually that, with munchee or american cheese and mayo. I like it better now, when I eat it (not often, unfortunately!) with brown mustard.
My mom amd I both get the Homer Simpson glazed “beer nuts” drooly face when Lebanon Bologna is mentioned. We couldn’t get it in NYS and relied on visiting Penna relatives to bring it.
Mom likes scrapple but that’s one thing I haven’t tried. Pork roll was also a staple in our house, usually served with scalloped potatoes.
I like cornmeal mush porridge. Where the Southern folks might have been eating hominy grits, this Northern kid with Hillbilly roots was making and eating oats, yellow cornmeal mush, and cream of wheat. However, on special occasions I’d get the Fried Cornmeal Mush from Bob Evans, or my Dad would get some from the grocery store, prebricked and packaged, in the refrigerated breakfast meats area, and fry it up with butter and maple syrup
Cook thirty minutes? We never got anywhere near that. We’d boil water, add cornmeal until it thickened, turn off the fire and eat. That expialns the mealy, raw taste. Both my mom and aunt were pretty lousy cooks. We did fry it up in lard or bacon fat (drippin’s), and that was a big improvement.
The recipe on that site is more like polenta, sorta, which I like a lot.
We also had “burnt flour gravy” just as described on that site, but we added garlic salt when we had it. We would spread cold leftoner gravy, which had congealed, on bread the next day.
Cream of Wheat and Oats I liked. Malt-o-meal was a treat.
You really only need to cook cornmeal mush for about 15 minutes. Call me weird, but one of my favorite things about cornmeal mush and cream of wheat was the occasional lump of meal that didn’t quite get stirred in but had cooked up as a lumpy dumpling. I think it is mainly the textural difference but for some reason those lumps were/are my favorite.
We really, really need a “shakehead” smily here. We really do.
mangeorge
You know what would be good? Duck consomme’ with corn meal dumplings and confit duck.
Actually, after some consideration, I think cream of wheat dumplings in the consomme’ would be better… silkier, finer in texture, and I believe the product is converted.