Tonight's Dinner (Redneck Gourmet)

raindog1970 · Post by **raindog1970** » Sat Oct 04, 2008 10:30 pm

Here's my tongue-in-cheek response to Wanderer's photos of his gourmet cooking.
Try not to drool on your keyboard!

This is a country ham and biscuit, buttered grits, an egg over easy, and a cup of black coffee to wash it all down.
And yes, this was tonight's dinner even though it is traditionally breakfast food.
We Southerners like to eat breakfast any time day or night, and this is one of my all-time favorite dishes.

Thomaston · Post by **Thomaston** » Sat Oct 04, 2008 11:10 pm

It made my stomach growl.

Cork · Post by **Cork** » Sat Oct 04, 2008 11:15 pm

Mmmmm, fine it is, and mighty tempting!

There's also biscuits and gravy.

oregonden · Post by **oregonden** » Sat Oct 04, 2008 11:16 pm

Great photo, Gary. Those grits and butter look real good...maybe another pat of butter on top. So, there are the fuel and the calories one needs for whistle R&D. Enjoy!

Dennis

mukade · Post by **mukade** » Sun Oct 05, 2008 1:22 am

Grits look like something you would bring back up after eating it.

Mukade

brewerpaul · Post by **brewerpaul** » Sun Oct 05, 2008 6:08 am

My wife and her kids would call that BFD :Breakfast For Dinner

Apart from the egg, looks good to me!

djm · Post by **djm** » Sun Oct 05, 2008 6:42 am

Man, bacon & eggs is good eats any time of day or night, any time of year! I haven't had grits (not sure I ever will) but you could easily add some beans to the mix. Or how about some chili sauce? Yum!

djm

CHasR · Post by **CHasR** » Sun Oct 05, 2008 7:24 am

what no ketchup?

Lambchop · Post by **Lambchop** » Sun Oct 05, 2008 8:42 am

NO! No ketchup. Ketchup would be wrong. Redeye gravy, ok, but no ketchup.

Grits are excellent. Yum!

I truly do not know why they get such a bad rap. Maybe the name, maybe the way they're served on the plate instead of in a bowl.

Maybe calling them "maize porridge" and serving them in a bowl would communicate their true nature better.

For you foreigners, it's what you end up with when you have no pinhead oatmeal for porridge and have to use similarly ground corn instead. They're cooked the same way.

WyoBadger · Post by **WyoBadger** » Sun Oct 05, 2008 8:44 am

yessir... [we need a drooling emoticon]

mutepointe · Post by **mutepointe** » Sun Oct 05, 2008 8:54 am

I applaud your efforts to place the food so that they do not touch.

CHasR · Post by **CHasR** » Sun Oct 05, 2008 9:37 am

WyoBadger wrote:yessir... [we need a drooling emoticon]

it;s the closest we've got...
finally! weve pinned down the difference between country + city folks: ketchup.

anniemcu · Post by **anniemcu** » Sun Oct 05, 2008 9:39 am

I'd eat it! And be grateful! Must go forage for a bite ... mmm... shredded wheat...

Wanderer · Post by **Wanderer** » Sun Oct 05, 2008 12:01 pm

looks good to me

my preference is for slightly firmer grits

Post by **Nanohedron** » Sun Oct 05, 2008 12:13 pm

Lambchop wrote:I truly do not know why they get such a bad rap. Maybe the name, maybe the way they're served on the plate instead of in a bowl.

Try calling grits polenta. That's all polenta is: yellow grits. Hell, sometimes they pour the stuff right onto the table (clean, I'm sure) for that rustic touch, and it's still fashionable. Go figure.