The Economy

How can you not like Bojangles' biscuits?

 

Alice makes excellent biscuits and pretty good cornbread (I don't like cornbread as much as biscuits). She doesn't make but adores grits. Pretty Southern tastebuds for someone born and raised in Bushwick. Outside of my home, the biscuit (one's plenty) one can get at breakfast at the Beach Hut in Jacksonville Beach is my favorite. Big but very very fluffy.

 

From Red Lobster? I think I've only had those once and don't recall them being terrible. But those are a step removed from the traditional buttermilk biscuits that I think of when someone says "biscuits."

 

Well, that's just it. Families on both sides in my world ate grits.

I didn't see the fascination with it. My stepfather, who grew up in western New York - basically the shadow of Buffalo - on a dairy farm, said matter-of-factly that they fed grits to their cows.

Problem is - while he meant no harm – too many in the South would consider rhetoric like that a continuation of the War Of Northern Aggression.

 

Call it polenta and you're halfway to a $45 New York City entree. Call it mush, and you got a Little Rascals feature. Same stuff. Some folks like it, some don't.

 

If you eat grits plain, that’s your own damn fault and I can’t help you.

 

Corn bread ... aka Arkansas Wedding Cake.

 

"every time I eat biscuits or cornbread" ... or as I like to call it, every day of my life.

 

Depending on where in the south you grew up is how you eat your grits.
It's either salt/pepper or butter/sugar.
I am firmly in the butter/sugar camp.

Shrimp and grits is divine.

 

If you've never had cracklin' cornbread, you're missing out.

 

Does anyone know if Ragu punted or something happened?

 

Sugar in grits is an abomination. Salt and butter. Maybe some cheese.

I love a quality batch of shrimp 'n grits.

Local BBQ here serves what they call pork and greens. Bed of chesse grits, spoonful of greens on top, excellent tender pork BBQ over that, and fresh sweet onion rings on top. Hella good.