OT: Al Franken

What? You aren't donating all your income to The People?

---------- Gee, not yours!

-Steve

------------------- Communism doesn't ask that, you disingenuous shit. And the "People" haven't arisen yet.

-Steve

You're right, we might not get along.

John

What a bunch of Blow-Farts!

I think this group has gotten off topic. What the hell does this have to do with electronics?

You thought that the thread "OT: Al Franken" started with electronics?

Thanks, - Win

whill_at_picovolt-dot-com (use hill_at_rowland-dot-org for now)

Does the group charter even allow off-topic threads? Isn't that why alt.politics is available?

Remove "HeadFromButt", before replying by email.

And your note, pointing this out, was on-topic in what way?

Seriously, regardless of the group's "charter", the only controlling authority on unmoderated newsgroups is between your ears. It is up to you, and you alone, to decide whether you are going to read, or post a particular message.

-Chuck Harris

He's on the radio.

Who the hell is "judgejudy"?

John

The group charter, if you can find it, has about as much enforcement power as the United Nations.

John

It isn't really available, unless you don't mind the totally unrestrained ranting of complete lunatics. There is a lot of restaint here from most folks, because they are aware that they aren't really supposed to be talking about this, and they might have to work with the people they talk to some day.

John Larkin posted:

What a bunch of Blow-Farts!

Who the hell is "judgejudy"? >>

I don't know!

Who the hell is John Gault?

Don

Hey, the grits are *in*, thanks John. Probably the only (edible) grits on the block. Is your recipe just this:

(presumably cook first according to directions) "refrigerate overnight, slice into thin slabs, and pan-fry in butter the next day; serve with syrup like pancakes. Yum."

Or is there more to it?

Is there some way I should try first that's particularly accessible? There are a bunch of recipes on the box (lots of room on unilingual boxes!).

Best regards, Spehro Pefhany

Oh, ignore the stuff on the box.

The ratio is 1 part grits to 4 water. Try 1/3 cup grits to 1.33 cups water maybe. Boil the water in a teflon pot, add a pat of butter and some salt, and *stir* in the grits (like polenta, it will clump if you just dump it in.) Reduce to minimal barely-bubbling simmer and cook covered for 15-20 minutes until it's not, well, gritty. Stir once in a while if it makes you feel useful. Add a splash of water if it looks too stiff; the intent is to stay barely thixotropic.

Serve with lots of butter, salt, black pepper, and fried or scrambled eggs.

The next-day fried grits is as noted above. You may need a bigger batch to create left-overs.

Hope you like it; some people don't. Mo (from Boston) and Liz (born here) both love it.

No trouble with Customs, I take it. We labeled it "GIFT-PARROT FOOD" just in case.

Remember, Grits is always singular.

John

Now when you say "polenta" you are getting into my territory, brought up on that stuff. The magic formula is 3:1 for 20 minutes simmering. Very close to your grits. Serve with sprinkled cheese, tomato sauce and a meat, chicken, sausage and transparent cooked peppers and onions. Red wine works well here.

regards Harry

Sounds delicious. I was introduced to a dish in Memphis called "Shrimp and Grits" which was very similar to what you describe but substituted grits and large prawns for polenta and meat.

Bob

Here in Italy we eat a lot of polenta, but my little daughter doesn't like it hard as it is served normally. For getting a more mashed-potato like consistency I boil 1L of semi-skimmed milk with a spoon of biological vegetable extract (brodo) and pour in around 250g of polenta. This has to be done when the milk is only warm to prevent lumping and very slowly. Then stirring it constantly until boil and simmer at very low heat. At the end add a piece of butter(kids) or pour some olio piccante (olive oil with peperoncini).

When I was in the service, stationed at air bases in the "Southern" states, the local boys would get a real kick out of seeing the carpetbaggers in the chow hall putting cream and sugar on their breakfast grits. Apparently they thought it was cream-o-wheat. ;-)

Cheers! Rich