On 11/19/2016 4:52 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 11/19/2016 11:12 AM, Brooklyn1 wrote:
>>> I cooked lots of breakfast grits, 40 quarts at a time, more than
>>> half the crew were southerners from the deep south and half of
>>> those of those were black (the fleet started to nickname the ship
>>> African Queen) and I never got a request to add anything, they all
>>> wanted their grits plain, some liked their runny sunnysides on top.
>>> I can't imagine grits with tomato anything (TIAD), no one wanted
>>> any sort of cheese mixed in, none wanted grits with shrimp or any
>>> kind of meat in it, not even bacon or sausage.... all I ever saw
>>> anyone add was s n'p and lots of budda. No asked for grits at any
>>> meal but breakfast.
>> (snippage)
>>
>> You know, your experience cooking on a ship decades ago doesn't
>> negate the fact that there is a Southern dish known as shrimp and
>> grits. Did you cook a lot of shrimp on that ship?
>>
>> The dish comes from humble origins. People made do with what was
>> available. Shrimp was abundant and people could (physically) net
>> shrimp for free, pretty much in their own back yard. Grits are
>> cheap. Here's a quick history:
>>
>> http://deepsouthmag.com/2014/10/01/s...its-a-history/
>>
>> Quick excerpt on how the dish evolved, according to that and other
>> articles:
>>
>> "With the combination of fresh shrimp, creamy grits and your choice
>> of topping — whether it be sausage, bacon, tomato and butter sauce,
>> bellpeppers, or a fried egg — shrimp and grits is bound to remain a
>> fundamental Southern dish that will continue to expand its
>> recognition and acclaim."
>>
>> Jill
>
> Hi Jill, if it helps any, he would have been under cost contraints from
> his supervisor (if he admits it or not) and shrimp would not have been
> on the menu for breakfast. Oddly things more exspensive but of
> traditional breakfast type, would have been.
>
> Even back in his day, you got delivered X dollars a meal per person and
> had to make it work. He did not have a modern refer (fridge) capablity
> of a modern Navy ship. His limited freezer room was for Beef and
> things that have to be frozen.
>
> The only time I got shrimp grits at sea, was on the Fort McHenry but
> then we had some exceptional cooks with a large variation. Happy crew
> ;-)
>
> Carol
>
Yep. My point was a sailor couldn't walk up and order shrimp with grits
any old time he wanted. It's a chow line. For those who have no
experience with chow lines, think of it like a school cafeteria. This
is what is on the menu. Take it or leave it. (Of course things were
different in the Officer's mess. LOL)

Jill