Marco my friend, let me tell you how to get over the salt of the ham, Get ya self a hot home made biscuit, a couple slices of “HOME” grown tomato, slice some country ham, fry it up a bit, place all that together… mm mm mmmmm thats good…
Oh yeah, with some grits on the side…
The folks in Charleston have a leg up on everyone else when it comes to grits. Several places in C-ton really do shrimp and grits well. I concur with the suggestion about grits in a meal other than breakfast, they are great for fish fries, etc. Makes me want to go catch a “mess” of catfish and crappie and have a fry. (How did a “mess” become a standard unit of measure in the south?)
Grits done right are cooked in water until the water is gone, are creamed with heavy whooping cream and whipped with a whisk, then seasoned to taste with a good does of salt, some pepper, and butter.
Hey Rawthunb,
The grits at the Silver Skillet there in Hotlanta ain’t too bad either. Their greasy spoon “breast” with a side of grits is lip smakin good for sure.
Mark
PS: Musta been short some letters
Man I just LOVE grits! I even like the instant variety in lieu of the real kind. Butter, salt/pepper only on my grits, thank you kindly.
Eric - That recipe for scrapple isn’t the real deal. The REAL scrapple is made from, well, SCRAPS. Here’s the REAL scrapple (minus the wussy greens for a garnish - no one around here even pretends scrapple is “health food”).
http://en.wikipedia.org/wiki/Scrapple
I like my scrapple sliced about 1/2" thick, and fried dark brown on the outside, mushy grey on the inside. Served with 2 eggs (over easy or sunnyside up), home fries (fried nice and crispy on the outside), and buttered toast. MMMmmmmm - I can feel my arteries clogging already…
Hey there Heritage Angler,
That recipe kinda makes me glad the NO recipe is available for my beloved SPAM. Sometimes it’s good NOT to know what goes into what one eats.
Mark
Best LV scrapple breakfast IMHO is at the Coop; the Coopersburg Diner. They hook you up with TWO slices! Follow that up with a drive to the Saucon!
Hmmmmmmmmmmm, really quite obvious, that most posters here, “claiming to love Southern style dishes, for breakfast”, haven’t even mentioned having A REAL "Kentucky/Tennessee “beck-erest”… fried pork chops, baked apples, 'pones with hive fresh honey, buckwheat cakes and hominy with butter. If the spoon won’t stand up in the coffee, it ain’t boiled long 'nuff on the srove, put er back on there.
Fried chicken, can double for the pork chops, if it’s not slaughter’in season.
Drop biscuits with sorgum and milk straight from the cow.
Ham slices is for Sunday, or if companys at the table. Not for every day consumption.
Dad’s from Tennesee, Mom’s from Kentucky. Grew up on beck-erest like those!
Bam, that’s “puddin” here in Perry County. And Puddin and pancakes is my last day on earth meal request…Also scrapple on pancakes will do in a pinch…
What, no beaten bisquits?
Dang how did I forget Chicken & Waffle!! An Adams/Franklin County favorite!
So what you’re telling me is that my Mom was wrong by putting sugar and butter on my grits when I was a kid? Them’s fightin’ words!!
Seriously though… I’d rather have sugar and butter on my grits than gravy… Just not big on gravy for some reason. People also think I’m weird cuz I eat banana sandwiches with Miracle Whip. Don’t knock it till you try it.
Ya’ll must come from money. Where I grew up in south eastern Ahiah, We had crummed eggs, grits, and fried Spam. Dad made that before he went to bed, comin’ home from the mines. On Sunday’s and holiday’s sometimes we had sausage gravy to put on our grits, but it was always a special occasion!
joerogrz,
People probably think you’re “weird” because of the banana sandwich with Miracle Whip. Try banana sandwiches with Hellman’s Real Mayonnaise and dispel all those rumors.
Mark
PS: In any case, either of those just don’t do it for me.
Marco- I’ve gotta have that tangy taste of Miracle Whip… Call me crazy:roll:
Well!! Marco I know Joe and he is a little wierd! Almost in a class with you and flybinder! 
Feltsole’s reply just about qualify’s him for membership in the NBOF!! :evil:
Grits is for patching leaky roofs and swimming pools!
This post is too blasted long to read through all the entries, so if I repeat what’s been said, forgive me.
Dated a woman a few years back who was from Rockingham, NC and she put one heck of a lot of cheddar cheese in the grits when she was cooking them. I then got it in my head to add dried onion and dried garlic and man, I like to die those grits were so good. Without the cheese, added when cooking so that it’s blended well (as opposed to being sprinkled on top AFTER cooking), I wouldn’t eat grits at all.
P.S. I sprinkle a little salt and black pepper on top when serving along with a few dashes of paprika, for a brilliant presentation.
Add a side of spam and I would bet Joe would be knocking on your door…
I would be remiss if I did not mention that one night when dining at a reasonably fine (well, at least popular) restaurant in Charlotte that featured a wonderful shrimp dish with a side of cheese grits, I asked the waiter for the grits recipe. He initially refused, but then relented and told me that the secret ingredient was “chicken fat.” Whether he spoke the truth or not, the grits were FABULOUS.
Anyone of you southern boys augmented the grits with chicken fat?
My ole man used to tell about the first time he cooked grits for himself . . . said he thought any fool oughta be able to eat a cup, cup and a half of grits. When they swelled up and started running over the sides of the pot, sure was glad the toilet had a bottomless hole in it !