Restaurant Trick

[joe greiner]

A couple weeks back, a friend and I had bargain breakfasts at one of our local watering holes. We both ordered the same dish: Scrambled eggs, wheat toast, grits, and coffee. The coffee was served immediately, of course. When the waitress set down the meals, I said, "Whoa! That's not right." And we swapped the identical plates.

The other night, on the Daily Show, Tom Hanks and Jon Stewart did the same maneuver with identical coffee cups.

Weird!

Cheers,
Joe

[Gingermick]

maybe they's just messin with ya

[roygrady]

haha

[Woodwould]

What are grits? Are they the same as the grits (crushed calcium?) that we used to feed to the fowl to improve their egg shells?

[chrisp]

What are grits?

I was wondering too.

According to WordWeb:

Coarsely ground hulled corn boiled as a breakfast dish in the southern United States

[Woodwould]

You'd have to ask "Why?"

[joe greiner]

You'd have to ask "Why?"

Provides the "crunch" factor, I guess. Like bamboo shoots in Chinese dishes, but somewhat softer. In SE USA, it's nigh impossible to avoid them, and not bad at all with added cheddar cheese. Farther north, shredded potatoes, lightly fried, serve the same function, sometimes with added onion.

Cheers,
Joe

[Woodwould]

Farther north, shredded potatoes, lightly fried, serve the same function, sometimes with added onion.

Now you're talking!

[bsrlee]

Also a staple in parts of Italy where they call it 'Polenta', or in snobby up market eateries which think potato is 'common'.

I have an interesting article from Oxford University on the use of 'grits' in early (and not so early) Colonial America.

[Woodwould]

I have polenta regularly and it's a very pleasant compliment to Italian cuisine. But grits! maybe it's just the name and memories of fowl.