On Wednesday, November 8, 2017 at 5:10:45 PM UTC-6, Hank Rogers wrote:
>
> Grits are nothing special, just coarse ground corn, and
> similar to an italian dish, maybe the only difference is the
> fineness of the grind?
>
Thank you. I just got the appeal of corn meal mush and that's
pretty much what it is.
>
> Today, in the south, we don't see a lot of the old time
> foods, like cracklins, chitlins, sweet tater pie, souse
> meat, and it's just as well, I think. Sometimes you might
> see them in a small town grocer, along with chicken feet for
> making stock, pork liver and brains, etc. But almost never
> at restaurants.
>
I see all that stuff, with the exception of brains, at my local
Kroger.