"Full American Breakfast" (for Lunch+Dinner)

[Sqwertz]

Scrapple, eggs, beans(*), sausage, biscuits.

https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg

Bring it On!

(*) I don't know how you tossers eat those for breakfast.

-sw

[Taxed and Spent]

I have never seen a plate of stuff like that in my life.

[Bruce]

On Fri, 24 Jul 2020 21:07:22 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

I wonder for how many people that is. One or two, I guess. That's a
lot.

[Hank Rogers]

It's a Popeye meal!

[Sqwertz]

On Fri, 24 Jul 2020 19:13:35 -0700, Taxed and Spent wrote:

> On 7/24/2020 7:07 PM, Sqwertz wrote:
>> Scrapple, eggs, beans(*), sausage, biscuits.
>>
>> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
>>
>> Bring it On!
>>
>> (*) I don't know how you tossers eat those for breakfast.
>

> I have never seen a plate of stuff like that in my life.

Then you'd probably hate the typical "Full English Breakfast" twice
as much.

https://www.google.com/search?q=full+english+breakfast&source=lnms&tbm=isch

Then again, you just like to hate.

-sw

[Taxed and Spent]

I have had the full English breakfast.

Didn't hate it.

Trying to pick a fight? Yawn.

[Cindy Hamilton]

I kind of wish you had put the quotes around "American" rather
than "Full American Breakfast".

Scrapple just isn't all that popular.

Cindy Hamilton

[Bryan Simmons]

Neither are beans for breakfast in most of the USA, but Steve is in Texas.

A more typical full American breakfast is just eggs, fried potatoes, buttered toast, bacon or breakfast sausage, and a glass of orange or grapefruit juice.
>
> Cindy Hamilton

--Bryan

[Sqwertz]

You said you never saw a plate of stuff like that. What did you
mean, or were you just trying to pick a fight? <yawn>

Yeah, I thought so.

-sw

[Sqwertz]

This was a mini take-off of a "Full English Breakfast" which
includes baked beans. While scrapple and leavened biscuits are one
of the few 100% American inventions on the breakfast plate.

Posting pictures on here is like pulling teeth. I'm the last of a
dying breed (who actually cooks on this group).

-sw

[Taxed and Spent]

I have been an American all my life, and I have never seen it. But
there are lots of parts to the USA. If someone thinks that is what we
eat, or even eat when we want to stuff ourselves at breakfast, they
should consider my comment. No need to fight about it, goofy.

[Sqwertz]

On Sat, 25 Jul 2020 09:03:58 -0700, Taxed and Spent wrote:

> On 7/25/2020 8:29 AM, Sqwertz wrote:
>> On Sat, 25 Jul 2020 03:12:32 -0700, Taxed and Spent wrote:
>>
>>> On 7/24/2020 11:13 PM, Sqwertz wrote:
>>>> On Fri, 24 Jul 2020 19:13:35 -0700, Taxed and Spent wrote:
>>>>
>>>>> On 7/24/2020 7:07 PM, Sqwertz wrote:
>>>>>> Scrapple, eggs, beans(*), sausage, biscuits.
>>>>>>
>>>>>> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
>>>>>>
>>>>>> Bring it On!
>>>>>>
>>>>>> (*) I don't know how you tossers eat those for breakfast.
>>>>>
>>>>> I have never seen a plate of stuff like that in my life.
>>>>
>>>> Then you'd probably hate the typical "Full English Breakfast" twice
>>>> as much.
>>>>
>>>> https://www.google.com/search?q=full+english+breakfast&source=lnms&tbm=isch
>>>>
>>>> Then again, you just like to hate.
>>>>
>>>> -sw
>>>>
>>>
>>> I have had the full English breakfast.
>>>
>>> Didn't hate it.
>>>
>>> Trying to pick a fight? Yawn.
>>
>> You said you never saw a plate of stuff like that. What did you
>> mean, or were you just trying to pick a fight? <yawn>
>>
>> Yeah, I thought so.
>

> I have been an American all my life, and I have never seen it.

You still didn't "get it". It was a mini-takeoff off a "Full
English Breakfast".

> there are lots of parts to the USA. If someone thinks that is what we
> eat, or even eat when we want to stuff ourselves at breakfast, they
> should consider my comment. No need to fight about it, goofy.

It wasn't breakfast, as I clearly stated - it was Lunch and Dinner.
Dessert was a caramel brownie.

It's ironic to note how easily I can "troll" the group by actually
staying true to the group's purpose.

-sw

[Hank Rogers]

Nonsense, Popeye is the only one that cooks.

[Bryan Simmons]

I cook. I made chicken soup from scratch before noon.
>
> -sw

--Bryan

[Jean B.]

I wonder why. Fried scrapple is delicious!

[Sheldon Martin]

Southerners loved scrapple. They'd eat all I made in no time,
especially with grits and runny fried eggs. This was during the early
60s. Mine wasn't like home made as the Navy didn't have all the
offal.

[Jean B.]

Sqwertz wrote:

> This was a mini take-off of a "Full English Breakfast" which
> includes baked beans. While scrapple and leavened biscuits are one
> of the few 100% American inventions on the breakfast plate.

I'll need to drag out a book that is all about scrapple, which is and
was known by a variety of names. I don't think scrapple was an American
invention....

Oh, pshew. I actually shelved this book in my breakfast section. I was
afraid it was in an overflow stack or box. Anyway, one can just look at
the dust flap of Country Scrapple: An American Tradition by William Woys
Weaver to see that this type of food traces back at least to ancient
Europe. The word "scrapple" is another story.

I'll spare you from a brief history of leavened biscuits. I'd first have
to ask about the leavening agent.

[itsjoan...@webtv.net]

On Friday, July 24, 2020 at 9:07:29 PM UTC-5, Sqwertz wrote:
>
> Scrapple, eggs, beans(*), sausage, biscuits.
>
> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
>

> -sw
>
You can keep the beans and although I've already stated I've never eaten
scrapple I'd like to try it and would have no trouble diving into that
breakfast.

I'd have to trim the crispy bits from around the eggs though. My dad would
cook eggs with crispy edges and it would just make my hair stand on end. Too
early in the morning to be eating barbed wire for me. Sometimes I thought
he did it on purpose so he'd get those crunchy scraps.

:o)

[Sheldon Martin]

On Sat, 25 Jul 2020 12:21:24 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Friday, July 24, 2020 at 9:07:29 PM UTC-5, Sqwertz wrote:
>>
>> Scrapple, eggs, beans(*), sausage, biscuits.
>>
>> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
>>
>> -sw
>>
>You can keep the beans and although I've already stated I've never eaten
>scrapple I'd like to try it and would have no trouble diving into that
>breakfast.

Scrapple is like eating fried grits but spicer and with offal meat
included

[Jean B.]

I wouldn't include much offal in homemade scrapple. I wonder what offal
I can even find. I suspect I'd have to go to Asian supermarkets to find
any.

Do you ever yearn for scrapple, or did you just make it to serve to
others? Those must have been huge batches. Come to think of it, I
probably have a recipe / recipes straight from the Navy (e.g., from
Cooking and Baking on Shipboard [1942 and 1945] or Ship's Cook and Baker
[1945]).

[Jean B.]

Sheldon Martin wrote:
> Scrapple is like eating fried grits but spicer and with offal meat
> included
>

I don't remember it being spicy, but then I am thinking of the mom version.

[Cindy Hamilton]

Because it's largely unknown outside its native region. I'd heard
of it, but it's just not a thing here. It's a regional delicacy.

Cindy Hamilton

[Cindy Hamilton]

Mmm. Crispy-edged eggs. I like to get bacon fat ripping hot in a
skillet and then add egg whites and cook them until they're lacy
and brown on the edges. I only do this about once a year.

Cindy Hamilton

[Hank Rogers]

Good for you. I opened a can of Campbell chicken water.
Each year, they have a chicken fly over the pot, so it's flavored.
Same hen since 1948.

[Hank Rogers]

Popeye, southern folks never heard of yoose NY scrapple. it's
something NY queers eat. Dick suckers like yoose.

Yoose a fine NY motherfucker Popeye, but yoose ain't got any sense.

[Hank Rogers]

The sailors from Brooklyn all subsisted on diks.

Yep, homo sailors.

[Hank Rogers]

And while yoose was cooking up innards for the southerners, yoose
was sucking them old boy's dicks.

Yoose busted Popeye! Yoose a goddamned liar and a new york faggot,
cockroach!

[Hank Rogers]

Popeye never cooked or served anything from the south. He ate
whatever penises were on the ship. His dd 214 shows that.

Popeye was a hom0sexual sailor, but never discharged under section 8

He slid by, but sucked every dik in the Atlantic fleet.

A shameful and disgusting homosexual sailor.

[Sqwertz]

On Sat, 25 Jul 2020 15:13:48 -0400, Jean B. wrote:

> Oh, pshew. I actually shelved this book in my breakfast section. I was
> afraid it was in an overflow stack or box. Anyway, one can just look at
> the dust flap of Country Scrapple: An American Tradition by William Woys
> Weaver to see that this type of food traces back at least to ancient
> Europe. The word "scrapple" is another story.

Oh, come now. All food is 'descended from 'ancient times'. But
Scrapple as been Scrapple for almost 250 years, and nothing else! It
doesn't even resemble panhaas in any form, it's closing [not even
still living] relative.

:-P

Sheesh. Never get into an argument with a librarian or cataloger.
Heh.

-sw

[Sqwertz]

On Sat, 25 Jul 2020 04:00:02 -0700 (PDT), Cindy Hamilton wrote:

> I kind of wish you had put the quotes around "American" rather
> than "Full American Breakfast".

Next time you actually START a thread rather than participating in
them ad nauseam with morons, then you can dictate your own subjects.

> Scrapple just isn't all that popular.

Neither is blood pudding. So what's yer point?

-sw

[Jean B.]

That didn't stop my mother (b. in Nebraska, raised in Detroit) from
serving it. It's pretty close to fried mush and polenta, just tastier
and more proteinous.

[cshenk]

Sqwertz wrote:

> On Fri, 24 Jul 2020 19:13:35 -0700, Taxed and Spent wrote:
>

> > On 7/24/2020 7:07 PM, Sqwertz wrote:
> >> Scrapple, eggs, beans(*), sausage, biscuits.
> >>
> >> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
> >>
> >> Bring it On!
> >>
> >> (*) I don't know how you tossers eat those for breakfast.
> >

> > I have never seen a plate of stuff like that in my life.
>
> Then you'd probably hate the typical "Full English Breakfast" twice
> as much.
>
>
https://www.google.com/search?q=full+english+breakfast&source=lnms&tbm=isch
>
> Then again, you just like to hate.
>
> -sw

I didn't like the English breakfast much. It was just *too much*. I
admit the full American one was also overdone on the same pictures.
While there are common foods we all use, we don't make them all like
that.

I will hazard a reasonable guess and may be off a bit.

Corn Bread- more apt to see this with a bit of syrup in the south. In
the North (at least along the eastern coast) a simple pancake might be
there. Toast is pretty much used if you do not have pancakes or
cornbread on the plate and it's fairly rare to see both in a home.

Beans with breakfast- I have heard of it and we do it but we are not
average American eaters. I am pretty sure New England would be a
common spot to see it.

If you do not have cornbread or pancakes, then potatoes *or* grits
would be common. Toast not uncommon to add then.

The fried tomato slices ring a bell for here in season but not sure
they are common in the USA, may well just be where I grew up. Then
again we have a 'red eye gravy' there that has nothing to do with left
over coffee (it's a bean gravy mashed with the juice made of red beans
and ham bone).

The eggs look normal. There's far more sausage or bacon than we eat.

Here's one Joh Kuthe would like for lunch.

https://www.youtube.com/watch?v=cPp93c3QK24

[Jean B.]

Hank Rogers wrote:

> Popeye never cooked or served anything from the south. He ate whatever
> penises were on the ship. His dd 214 shows that.
>
> Popeye was a hom0sexual sailor, but never discharged under section 8
>
> He slid by, but sucked every dik in the Atlantic fleet.
>
> A shameful and disgusting homosexual sailor.
>

You're disgusting. (And lest you think I don't know anything about
Sheldon, although I've been largely absent for year, I used to be quite
active on this group.)

[Sqwertz]

On Sat, 25 Jul 2020 15:13:24 -0400, Sheldon Martin wrote:

> Southerners loved scrapple. They'd eat all I made in no time,
> especially with grits and runny fried eggs. This was during the early
> 60s. Mine wasn't like home made as the Navy didn't have all the
> offal.

Southerners don't and didn't eat scrapple. What you cooked might
have been some sort of mush, but you didn't describe it at all.
Liver mush was popular back then, but even if it was meat and grits,
it's still not anything close to scrapple.

-sw

[Sqwertz]

On Sat, 25 Jul 2020 15:32:34 -0400, Sheldon Martin wrote:

> Scrapple is like eating fried grits but spicer and with offal meat
> included

Bzzzzzzt!

-sw

[Sqwertz]

On Sat, 25 Jul 2020 13:30:08 -0700 (PDT), Cindy Hamilton wrote:

> Mmm. Crispy-edged eggs. I like to get bacon fat ripping hot in a
> skillet and then add egg whites and cook them until they're lacy
> and brown on the edges. I only do this about once a year.

I've been doing it a lot more recently. It may be my permanent
method of doing Sunny Side Up from now on as the 3 textures meld
well.

-sw

[cshenk]

Cindy Hamilton wrote:

> On Friday, July 24, 2020 at 10:07:29 PM UTC-4, Sqwertz wrote:
> > Scrapple, eggs, beans(*), sausage, biscuits.
> >
> > https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
> >
> > Bring it On!
> >
> > (*) I don't know how you tossers eat those for breakfast.
> >

> > -sw
>
> I kind of wish you had put the quotes around "American" rather
> than "Full American Breakfast".
>
> Scrapple just isn't all that popular.
>
> Cindy Hamilton

I've vaguely heard of it. 'Taint USA normal' but might be in a few
parts of it.

[Hank Rogers]

Cool. Do yoose have giant tits?

[Bruce]

On Sat, 25 Jul 2020 21:01:27 -0500, "cshenk" <csh...@cox.net> wrote:

>Sqwertz wrote:
>
>> On Fri, 24 Jul 2020 19:13:35 -0700, Taxed and Spent wrote:
>>
>> > I have never seen a plate of stuff like that in my life.
>>
>> Then you'd probably hate the typical "Full English Breakfast" twice
>> as much.
>>
>>
>https://www.google.com/search?q=full+english+breakfast&source=lnms&tbm=isch
>>
>> Then again, you just like to hate.
>>
>> -sw
>
>I didn't like the English breakfast much. It was just *too much*. I
>admit the full American one was also overdone on the same pictures.
>While there are common foods we all use, we don't make them all like
>that.
>
>I will hazard a reasonable guess and may be off a bit.

That sounds ominous coming from cshenkie!

[Bruce]

On Sat, 25 Jul 2020 20:55:37 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

In short: do not criticise or contradict Angry Man!

[Jean B.]

I'm neither. I WAS volunteering at a library, but that didn't make me a
librarian. I do catalog my own books. "Once an editor always an
editor", although I try not to focus on that in groups etc.

[Ophelia]

"Jean B." wrote in message news:ho46h5...@mid.individual.net...

>
You're disgusting. (And lest you think I don't know anything about
Sheldon, although I've been largely absent for year, I used to be quite
active on this group.)

=====

Yes you were and I am very glad to see you back:) I hope you are
staying:)

[Cindy Hamilton]

My point is that portraying scrapple as part of a "Full American
Breakfast" (even though it was a play on a Full English Breakfast)
is misleading.

Cindy Hamilton

[Cindy Hamilton]

Doesn't your family have a Pennsylvania connection, or am I
misremembering it?

Cindy Hamilton

[jmcquown]

I, too, associate scrapple with Pennsylvania. My dad (born in Indiana,
PA) told me he loved scrapple. I never got to try it and probably never
will. I wouldn't be adverse to trying it. :)

Jill

[Cindy Hamilton]

If it's the traditional recipe, made with "scraps", I'd give it a pass.
Otherwise it just seems like an adulterated (with grain products) sausage.
I'm not British. I want sausage to be all meat.

Cindy Hamilton

[Ed Pawlowski]

Growing up in PA it was common. You don't waste food so yes, it has the
less than prime cuts in it, same as most sausage. Many diners in the
region offer it too. In PA it would be rare to find grits.

I still buy it occasionally. I'm going to fry up the remainder of the
package in a few minutes. I put a dab of ketchup too.

[jmcquown]

Don't forget, too, my dad grew up during the Depression. Grandma was of
German descent and lived in Pennsylvania Dutch country. Scrapple would
have been a way for her to stretch food for the meal. She had four
children and a husband to feed. She probably made it from scratch - it
was farming country after all. Cornmeal was commonly used. Grits are a
whole different discussion. ;)

> I still buy it occasionally.  I'm going to fry up the remainder of the
> package in a few minutes.  I put a dab of ketchup too.

Enjoy!

Jill

[U.S. Janet B.]

On Sun, 26 Jul 2020 09:49:10 -0400, jmcquown <j_mc...@comcast.net>
wrote:

snip

>>>
>> Growing up in PA it was common.  You don't waste food so yes, it has the
>> less than prime cuts in it, same as most sausage.  Many diners in the
>> region offer it too. In PA it would be rare to find grits.
>>
>Don't forget, too, my dad grew up during the Depression. Grandma was of
>German descent and lived in Pennsylvania Dutch country. Scrapple would
>have been a way for her to stretch food for the meal. She had four
>children and a husband to feed. She probably made it from scratch - it
>was farming country after all. Cornmeal was commonly used. Grits are a
>whole different discussion. ;)
>
>> I still buy it occasionally.  I'm going to fry up the remainder of the
>> package in a few minutes.  I put a dab of ketchup too.
>
>Enjoy!
>
>Jill

You've made good points. People looked at things differently. I don't
think folks thought of ears, cheeks, snout as anything bad. They were
just scraps of something of value. We don't find it disgusting when
we make soup using chicken, turkey or ham bones. We eat sausage that
is stuffed into intestines.
Janet US

[Cindy Hamilton]

My grandmother was a jazz baby who spent most of her life in the
Detroit suburbs (although it probably was just a small town about
4 miles north of Detroit when she was a kid). Her mother kept chickens
in the yard but my grandmother worked at a department store and
bought her groceries at the supermarket. Although she occasionally
cooked liver, I think she would have left the other innards to
be sold to the "coloreds". The exception was (unsurprisingly)
chicken and turkey gizzard, which she boiled in salted water until
tender and then ate. My mother got the liver and I took the heart.

I use poultry bones for stock, but I always discard the spine. I
find it adds a musty or bloody flavor that I dislike.

Cindy hamilton

[Bryan Simmons]

On Sunday, July 26, 2020 at 10:39:48 AM UTC-5, Cindy Hamilton wrote:
>
>
> I use poultry bones for stock, but I always discard the spine. I
> find it adds a musty or bloody flavor that I dislike.
>

I agree 100%, including the neck part of the spine. The really nasty thing is the kidneys. Those always get removed and garbage disposaled.
>
> Cindy hamilton

--Bryan

[Bryan Simmons]

Here in St. Louis, the snout are called snoots. https://www.youtube.com/watch?v=CeZMTs3jSrk
http://www.bigmamasbbq.com/index.php?option=com_content&view=article&id=33&Itemid=169

> Janet US

--Bryan

[U.S. Janet B.]

they surely do. I've never heard that before.
Janet US

[cshenk]

Sqwertz wrote:

> On Sat, 25 Jul 2020 05:29:10 -0700 (PDT), Bryan Simmons wrote:
>
> > On Saturday, July 25, 2020 at 6:00:06 AM UTC-5, Cindy Hamilton

> > wrote:
> >> On Friday, July 24, 2020 at 10:07:29 PM UTC-4, Sqwertz wrote:
> >>> Scrapple, eggs, beans(*), sausage, biscuits.
> >>>
> >>> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
> >>>
> >>> Bring it On!
> >>>
> >>> (*) I don't know how you tossers eat those for breakfast.
> >>>
> >>> -sw
> >>
> >> I kind of wish you had put the quotes around "American" rather
> >> than "Full American Breakfast".
> >>
> >> Scrapple just isn't all that popular.
> >

> > Neither are beans for breakfast in most of the USA, but Steve is in
> > Texas.
> >
> > A more typical full American breakfast is just eggs, fried
> > potatoes, buttered toast, bacon or breakfast sausage, and a glass
> > of orange or grapefruit juice.
>
> This was a mini take-off of a "Full English Breakfast" which
> includes baked beans. While scrapple and leavened biscuits are one
> of the few 100% American inventions on the breakfast plate.
>
> Posting pictures on here is like pulling teeth. I'm the last of a
> dying breed (who actually cooks on this group).
>
> -sw

Steve, stop. Many of us DO cook and you know it.

A typical truely 'full' southern breakfast would have biscuits *or*
corn pone/corn bread, eggs, ham *or* bacon, and grits *or* hash browns.
If they added pancakes, it would be occasional and not bigger than 3
inches across. If they were bigger, they'd skip the rest of it and make
'honkin big ones' to fill a plate. Ok, maybe a side of grits.... ;-)

[cshenk]

Sheldon Martin wrote:

> On Sat, 25 Jul 2020 "Jean B." wrote:
> >
> > Cindy Hamilton wrote:
> >> On Friday, July 24, 2020 at 10:07:29 PM UTC-4, Sqwertz wrote:
> >>> Scrapple, eggs, beans(*), sausage, biscuits.
> > > >
> >>> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
> > > >
> >>> Bring it On!
> > > >
> >>> (*) I don't know how you tossers eat those for breakfast.
> > > >
> >>> -sw
> > >
> >> I kind of wish you had put the quotes around "American" rather
> >> than "Full American Breakfast".
> > >
> >> Scrapple just isn't all that popular.
> > >

> >> Cindy Hamilton
> >
> > I wonder why. Fried scrapple is delicious!
>

> Southerners loved scrapple. They'd eat all I made in no time,
> especially with grits and runny fried eggs. This was during the early
> 60s. Mine wasn't like home made as the Navy didn't have all the
> offal.

What? We've never heard of that in the south.

[itsjoan...@webtv.net]

On Sunday, July 26, 2020 at 9:34:39 PM UTC-5, cshenk wrote:
>
> A typical truely 'full' southern breakfast would have biscuits *or*
> corn pone/corn bread, eggs, ham *or* bacon, and grits *or* hash browns.
> If they added pancakes, it would be occasional and not bigger than 3
> inches across. If they were bigger, they'd skip the rest of it and make
> 'honkin big ones' to fill a plate. Ok, maybe a side of grits.... ;-)
>

I've only see breakfasts like that at restaurants and/or truck stops. I was
15 years old before I ever saw or tasted grits and that was in Arkansas. My
brother and I were both puzzled what that white mass was on our plates and of
course I blurted out "What's that??" My dad said shut up and eat it. I
wasn't impressed then and still am not impressed with grits.

[songbird]

itsjoan...@webtv.net wrote:
...

> I've only see breakfasts like that at restaurants and/or truck stops. I was
> 15 years old before I ever saw or tasted grits and that was in Arkansas. My
> brother and I were both puzzled what that white mass was on our plates and of
> course I blurted out "What's that??" My dad said shut up and eat it. I
> wasn't impressed then and still am not impressed with grits.

if you're doing hard work and are hungry you eat it all.
some people have been lucky and blessed and able to be
picky about food.


songbird

[Sheldon Martin]

Northerners eat hash browns, most true southerners prefer home fries.

[Sheldon Martin]

Grits and cream of rice are indistingishable.

[Cindy Hamilton]

Really? I can get home fries at any number of diners up here. We make
them at home once in a while.

I generally prefer hash browns. Greater surface-area-to-volume ratio
for browning. Mmmm. Crispy potatoes.

Cindy Hamilton

[Sheldon Martin]

Hash Browns are for those who can't cook. Hash Browns = TIAD.

[Cindy Hamilton]

Good to hear your opinion. It's so rare that we do.

Cindy Hamilton

[itsjoan...@webtv.net]

Did I say anything about being a picky eater? I'll answer that for you,
no. Did I say anything about hard-working people and being hungry? I'll
answer that as well, no.

What's your point?

[itsjoan...@webtv.net]

Fall and hit your head?

Grits and cream of rice are entirely two different foods and yes, they are
distinguishable from each other unless you've fallen and hit your head.

[itsjoan...@webtv.net]

Sit down, this is going to come as a great shock.

Hash brown, home fries, and even cubed potatoes are available here in all
sorts of different restaurants of chains and mom and pop "meat and three"
establishments. Just depends on what the restaurant wants to present on
their menu.

Psst: Home fries and hash browns are the same just a different cut. Just
because y*o*u don't like hash browns is no need to disparage what someone
else likes. Hash browns do get crispier as they cook than home fries or
cubed potatoes.

[Sheldon Martin]

On Mon, 27 Jul 2020 10:55:48 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Monday, July 27, 2020 at 8:01:32 AM UTC-5, Sheldon wrote:
>>
>> On Sun, 26 Jul 2020 20:56:53 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >I've only see breakfasts like that at restaurants and/or truck stops. I was
>> >15 years old before I ever saw or tasted grits and that was in Arkansas. My
>> >brother and I were both puzzled what that white mass was on our plates and of
>> >course I blurted out "What's that??" My dad said shut up and eat it. I
>> >wasn't impressed then and still am not impressed with grits.
>>
>> Grits and cream of rice are indistingishable.
>>
>Fall and hit your head?
>
>Grits and cream of rice are entirely two different foods and yes, they are
>distinguishable from each other unless you've fallen and hit your head.

I've cooked and eaten both, there's no real difference except how one
seasons or adds ingredients to them. They are both an equally starchy
hot cereal with very equal texture... neither is very nutritious or
even contains much fiber. I think the best way to eat either is to
place into a pan and set in the fridge to congeal over night, then cut
into squares and fried... both are poor peoples vittles, both equally
filling for cheap.

[Sheldon Martin]

Hash browns are plain shredded potatoes fried. Home fries contain
diced potatoes along with an assortment of many other ingredients... I
find home fries much tastier. To me hash browns are just French Fries
in a different format. I never said I don't like hash browns, I like
home fries better. Actually I much, MUCH prefer Latkes... and a
zillion times better is potato kugel. And best of all are mickies...
where's my no-legs friend? I don't like mashed, mashed potatoes are
compost... other than mashed my least favorite are French fries, fast
food filler... what do the Frogs know from potatoes, NOTHING!

[jmcquown]

LOL hash browns aren't that different from home fries. Potatoes aren't
all that difficult to fry, doesn't matter if they're shredded, sliced or
diced.

Jill

[itsjoan...@webtv.net]

On Monday, July 27, 2020 at 3:00:30 PM UTC-5, Sheldon wrote:
>
> Hash browns are plain shredded potatoes fried. Home fries contain
> diced potatoes along with an assortment of many other ingredients.
>

Not necessarily. Either one can be gussied up with additional ingredients.
If someone wants onion and/or bell pepper, etc. in their hash browns the
potato police are not going to arrest them. Likewise, if someone doesn't
want the added goodies in their home fries they'll not be tortured with
potato peelers. (aka vegetable peeler)

[Bruce]

gussy up verb

gussied up; gussying up; gussies up
Definition of gussy up

transitive verb
dress up, embellish
https://www.merriam-webster.com/dictionary/gussy%20up

[jmcquown]

Just a quick mention again, in case some of you have missed it. When I
first tasted grits my father was buying instant Quaker grits.
Microwaved in a cup of boiling water. Ewwww! Yeah, wallpaper paste.

I wondered what was the point? In later years I discovered Lakeside
brand yellow grits which actually taste like corn. More like polenta,
really. I don't know if you can find that brand of grits in the
Nashville area but it sure changed my mind about what I knew to be grits.

Jill

[Dave Smith]

The first time I had grits was in Virginia in the mid 90s. I thought
they were delicious.

[jmcquown]

It's funny how he thinks shredded potatoes vs diced or sliced potatoes
makes that much of a difference in the end result of cooking fried
potatoes for breakfast.

Jill

[Bruce]

What was the weather like that day?

[jmcquown]

Please don't try to let Sheldon lend his misguided wisdom to what
everyone in the South eats. He has no clue and his having cooked on a
Navy ship 50 years ago isn't a representation of what anyone in the
South actually eats.

I only heard about Scrapple because my father was born and grew up in
Pennsylvania during the Depression. He didn't eat Scrapple on any Navy
ships.

Jill

[itsjoan...@webtv.net]

On Monday, July 27, 2020 at 5:10:39 PM UTC-5, Bruce wrote:
>
> gussy up verb
>
> gussied up; gussying up; gussies up
> Definition of gussy up
>
> transitive verb
> dress up, embellish
> https://www.merriam-webster.com/dictionary/gussy%20up
>

Did you learn a new word?!?

I used to get gussied up to hit the town on Friday and Saturday nights.

[Bruce]

On Mon, 27 Jul 2020 16:02:58 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Monday, July 27, 2020 at 5:10:39 PM UTC-5, Bruce wrote:
>>
>> gussy up verb
>>
>> gussied up; gussying up; gussies up
>> Definition of gussy up
>>
>> transitive verb
>> dress up, embellish
>> https://www.merriam-webster.com/dictionary/gussy%20up
>>
>Did you learn a new word?!?

Yes.

>I used to get gussied up to hit the town on Friday and Saturday nights.

I hope you didn't also get hussied up.

[itsjoan...@webtv.net]

On Monday, July 27, 2020 at 5:39:31 PM UTC-5, jmcquown wrote:
>
> I wondered what was the point? In later years I discovered Lakeside
> brand yellow grits which actually taste like corn. More like polenta,
> really. I don't know if you can find that brand of grits in the
> Nashville area but it sure changed my mind about what I knew to be grits.
>
> Jill
>

I will look at Kroger and Walmart this week. They're available through
mail order from their website and just a quick check it appears the shipping
was free as well.

We had an old farts breakfast one year at the Loveless Cafe and they served
grits. They were to die for!!!! Most restaurants just serve the wallpaper
paste variety. UGH.

[itsjoan...@webtv.net]

Nope.

[bruce2...@gmail.com]

I used to, but it took me almost a lifetime to understand that women don't like being approached by drunk men.
So, I drink less and run around the track more.
(change is tough)

[jmcquown]

On 7/27/2020 7:23 PM, itsjoan...@webtv.net wrote:
> On Monday, July 27, 2020 at 5:39:31 PM UTC-5, jmcquown wrote:
>>
>> I wondered what was the point? In later years I discovered Lakeside
>> brand yellow grits which actually taste like corn. More like polenta,
>> really. I don't know if you can find that brand of grits in the
>> Nashville area but it sure changed my mind about what I knew to be grits.
>>
>> Jill
>>
> I will look at Kroger and Walmart this week. They're available through
> mail order from their website and just a quick check it appears the shipping
> was free as well.
>

I'm certainly not trying to change your mind about grits. But really,
those Lakeside yellow grits really do make a difference. They only take
20 minutes to cook and the taste is almost like corn right off the cob.
Like I said, a bit like polenta.

> We had an old farts breakfast one year at the Loveless Cafe and they served
> grits. They were to die for!!!! Most restaurants just serve the wallpaper
> paste variety. UGH.
>

I can't really remember having grits in any restaurants. Just that
stupid envelope instant stuff my dad used to make in the microwave.
Somewhere along the line I did figure out there were better forms of
grits out there. Definitely didn't taste like what Sheldon calls rice
mush or anything like Cream of Wheat, either. Yellow grits. They're
different and taste like corn.

Then again, there's Cheese Grits Casserole... totally different and
quite delicious. I didn't discover that one until I was in my mid 20's.
We had a breakfast/brunch pot luck one day at the office. The grits
casserole was brought in by a woman who was orginally from Georgia. Oh
delicious! I really had not paid much attention to grits until someone
added cheese and eggs to them. :)

Jill

[bruce2...@gmail.com]

Grits, eggs and hash browns... a great breakfast.

[Hank Rogers]

Cold and windy ... a terrible day for casual butt sniffing.

[Hank Rogers]

Of course not silly. Marines were never allowed on navy ships!

Remember?

[jmcquown]

On 7/27/2020 8:08 PM, jmcquown wrote:
> On 7/27/2020 7:23 PM, itsjoan...@webtv.net wrote:
>> On Monday, July 27, 2020 at 5:39:31 PM UTC-5, jmcquown wrote:
>>>
>>> I wondered what was the point?  In later years I discovered Lakeside
>>> brand yellow grits which actually taste like corn.  More like polenta,
>>> really.  I don't know if you can find that brand of grits in the
>>> Nashville area but it sure changed my mind about what I knew to be
>>> grits.
>>>
>>> Jill
>>>
>> I will look at Kroger and Walmart this week.  They're available through
>> mail order from their website and just a quick check it appears the
>> shipping
>> was free as well.
>>
> I'm certainly not trying to change your mind about grits.  But really,
> those Lakeside yellow grits really do make a difference.  They only take
> 20 minutes to cook and the taste is almost like corn right off the cob.
> Like I said, a bit like polenta.
>

Don't know what I was thinking - Lakeside yellow grits only take 5-6
minutes to cook. Yet they aren't "instant" grits.

Jill

[jmcquown]

On 7/26/2020 10:34 PM, cshenk wrote:
> Sqwertz wrote:
>
>> On Sat, 25 Jul 2020 05:29:10 -0700 (PDT), Bryan Simmons wrote:
>>

>>> On Saturday, July 25, 2020 at 6:00:06 AM UTC-5, Cindy Hamilton

>>> wrote:
>>>> On Friday, July 24, 2020 at 10:07:29 PM UTC-4, Sqwertz wrote:
>>>>> Scrapple, eggs, beans(*), sausage, biscuits.
>>>>>
>>>>> https://i.postimg.cc/QMqx8KZx/Full-American-Breakfast.jpg
>>>>>
>>>>> Bring it On!
>>>>>
>>>>> (*) I don't know how you tossers eat those for breakfast.
>>>>>
>>>>> -sw
>>>>
>>>> I kind of wish you had put the quotes around "American" rather
>>>> than "Full American Breakfast".
>>>>
>>>> Scrapple just isn't all that popular.
>>>

>>> Neither are beans for breakfast in most of the USA, but Steve is in
>>> Texas.
>>>
>>> A more typical full American breakfast is just eggs, fried
>>> potatoes, buttered toast, bacon or breakfast sausage, and a glass
>>> of orange or grapefruit juice.
>>
>> This was a mini take-off of a "Full English Breakfast" which
>> includes baked beans. While scrapple and leavened biscuits are one
>> of the few 100% American inventions on the breakfast plate.
>>
>> Posting pictures on here is like pulling teeth. I'm the last of a
>> dying breed (who actually cooks on this group).
>>
>> -sw
>
> Steve, stop. Many of us DO cook and you know it.
>

No need to gnash your teeth about it. He knows a lot of us cook, he
just wants to ruffle your feathers.

> A typical truely 'full' southern breakfast would have biscuits *or*
> corn pone/corn bread, eggs, ham *or* bacon, and grits *or* hash browns.

> If they added pancakes, it would be occasional and not bigger than 3
> inches across. If they were bigger, they'd skip the rest of it and make
> 'honkin big ones' to fill a plate. Ok, maybe a side of grits.... ;-)
>
I've actually never heard of anything described as a 'full' Southern
breakfast. But hey, Texas has tried very hard to not be considered a
Southern state. ;)

For me breakfast (when I bother to make and eat it) is usually just a
couple of eggs, a couple of strips of bacon (I do vary the meat from
time to time, sometimes a couple of small link breakfast sausages or
sausage patties) and a piece of buttered toast. Served with a cold
glass of milk, of course. :) I cannot tell you the last time I made or
ate pancakes.

Jill

[Bruce]

On Tue, 28 Jul 2020 19:00:51 -0400, jmcquown <j_mc...@comcast.net>
wrote:

I'm not sure what the word "just" is doing in the above paragraph.

[Dave Smith]

The only time I have ever heard the word "full" applied to a breakfast
was the full English breakfast. Breakfasts in the US northeast tend to
be similar to Canadian breakfasts.... bacon and eggs with toast and
maybe home fries, and then add from there.... French toast, pancakes,
waffles, peameal, sausage....

[Hank Rogers]

Yeah, she needs to cook up a Popeye style breakfast.

[cshenk]

itsjoan...@webtv.net wrote:

> On Sunday, July 26, 2020 at 9:34:39 PM UTC-5, cshenk wrote:
> >
> > A typical truely 'full' southern breakfast would have biscuits or
> > corn pone/corn bread, eggs, ham or bacon, and grits or hash browns.

> > If they added pancakes, it would be occasional and not bigger than 3
> > inches across. If they were bigger, they'd skip the rest of it and
> > make 'honkin big ones' to fill a plate. Ok, maybe a side of
> > grits.... ;-)
> >

> I've only see breakfasts like that at restaurants and/or truck stops.
> I was 15 years old before I ever saw or tasted grits and that was in
> Arkansas. My brother and I were both puzzled what that white mass
> was on our plates and of course I blurted out "What's that??" My dad
> said shut up and eat it. I wasn't impressed then and still am not
> impressed with grits.

Grits aren't all that special and not all that dressy, but they are a
much farther range 'Traditional America' than Scrapple by FAR.
Probably some sort of fried potato is more common (hash browns etc).

Grits are primarily in deep south and along the coastal areas of the
south. Fast and easy to fix with very little effort. Just pour the
dry ones in with water and let them cook.

[cshenk]

Sheldon Martin wrote:

> On Sun, 26 Jul 2020 20:56:53 -0700 (PDT), "itsjoan...@webtv.net"

> <itsjoan...@webtv.net> wrote:
>
> > On Sunday, July 26, 2020 at 9:34:39 PM UTC-5, cshenk wrote:
> >>
> >> A typical truely 'full' southern breakfast would have biscuits or
> >> corn pone/corn bread, eggs, ham or bacon, and grits or hash browns.
> >> If they added pancakes, it would be occasional and not bigger than
> 3 >> inches across. If they were bigger, they'd skip the rest of it
> and make >> 'honkin big ones' to fill a plate. Ok, maybe a side of
> grits.... ;-)
> > >
> > I've only see breakfasts like that at restaurants and/or truck
> > stops. I was 15 years old before I ever saw or tasted grits and
> > that was in Arkansas. My brother and I were both puzzled what that
> > white mass was on our plates and of course I blurted out "What's
> > that??" My dad said shut up and eat it. I wasn't impressed then
> > and still am not impressed with grits.
>

> Grits and cream of rice are indistingishable.

Not to the taste buds and now that your vision has improved, you might
want to check that. Grits are thick and go on the plate. Cream of
Wheat is thin and runny and goes in a bowl.

[Gary]

jmcquown wrote:
> I cannot tell you the last time I made or
> ate pancakes.

After so many years without, I found and ate 3 pancakes from the
freezer just 2 days ago. Very good too. Now I'm tempted to make
more.

[Sheldon Martin]

On Wed, 29 Jul 2020 08:55:16 -0400, Gary <g.ma...@att.net> wrote:

>jmcquown wrote:
>> I cannot tell you the last time I made or
>> ate pancakes.

I never eat pancakes, what an awful food, just an excuse to suck up
calorie rich toppings.

[Cindy Hamilton]

On Wednesday, July 29, 2020 at 10:24:03 AM UTC-4, Sheldon wrote:
> On Wed, 29 Jul 2020 08:55:16 -0400, Gary <g.ma...@att.net> wrote:
>
> >jmcquown wrote:
> >> I cannot tell you the last time I made or
> >> ate pancakes.
>
> I never eat pancakes, what an awful food, just an excuse to suck up
> calorie rich toppings.

Mmmm. Butter and syrup. Bring it on!

Cindy Hamilton

[Bruce]

On Wed, 29 Jul 2020 10:23:59 -0400, Sheldon Martin <penm...@aol.com>
wrote:

>On Wed, 29 Jul 2020 08:55:16 -0400, Gary <g.ma...@att.net> wrote:
>
>>jmcquown wrote:
>>> I cannot tell you the last time I made or
>>> ate pancakes.
>
>I never eat pancakes, what an awful food, just an excuse to suck up
>calorie rich toppings.

What about a pancake with bacon?

[Bruce]

It's the only time I eat -I never know what y'all call it- golden
syrup/molasses/treacle.

[Cindy Hamilton]

In the U.S. golden syrup/treacle is exotic and most people don't know about it.
Molasses is dark, strongly flavored, and popular mostly in the South.

Maple syrup is the gold standard for pancakes, waffles, and "French" toast.
People who don't want to pay for maple syrup use corn syrup with fake
maple flavoring.

I prefer waffles, because they're crisp.

Cindy Hamilton

[Bruce]

On Wed, 29 Jul 2020 13:02:02 -0700 (PDT), Cindy Hamilton

<angelica...@yahoo.com> wrote:

>On Wednesday, July 29, 2020 at 3:37:54 PM UTC-4, Bruce wrote:
>> On Wed, 29 Jul 2020 09:42:50 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Wednesday, July 29, 2020 at 10:24:03 AM UTC-4, Sheldon wrote:
>> >> On Wed, 29 Jul 2020 08:55:16 -0400, Gary <g.ma...@att.net> wrote:
>> >>
>> >> >jmcquown wrote:
>> >> >> I cannot tell you the last time I made or
>> >> >> ate pancakes.
>> >>
>> >> I never eat pancakes, what an awful food, just an excuse to suck up
>> >> calorie rich toppings.
>> >
>> >Mmmm. Butter and syrup. Bring it on!
>>
>> It's the only time I eat -I never know what y'all call it- golden
>> syrup/molasses/treacle.
>
>In the U.S. golden syrup/treacle is exotic and most people don't know about it.
>Molasses is dark, strongly flavored, and popular mostly in the South.
>
>Maple syrup is the gold standard for pancakes, waffles, and "French" toast.
>People who don't want to pay for maple syrup use corn syrup with fake
>maple flavoring.
>
>I prefer waffles, because they're crisp.

From my traditional pancake perspective, maple syrup doesn't exist.
It's treacle (?) all the way:

<https://i.pinimg.com/originals/0b/90/21/0b902183036e2a72753d9f4e23cc4d95.jpg>

(Careful, you might be hit by a wall of pancake.)

[cshenk]

jmcquown wrote:

> On 7/27/2020 1:55 PM, itsjoan...@webtv.net wrote:

> > On Monday, July 27, 2020 at 8:01:32 AM UTC-5, Sheldon wrote:
> > >
> > > On Sun, 26 Jul 2020 20:56:53 -0700 (PDT),
> > > "itsjoan...@webtv.net"
> >><itsjoan...@webtv.net> wrote:
> > >
> > > > I've only see breakfasts like that at restaurants and/or truck
> > > > stops. I was 15 years old before I ever saw or tasted grits
> > > > and that was in Arkansas. My brother and I were both puzzled
> > > > what that white mass was on our plates and of course I blurted
> > > > out "What's that??" My dad said shut up and eat it. I wasn't
> > > > impressed then and still am not impressed with grits.
> > >
> > > Grits and cream of rice are indistingishable.
> > >

> > Fall and hit your head?

> >
> > Grits and cream of rice are entirely two different foods and yes,
> > they are distinguishable from each other unless you've fallen and
> > hit your head.
> >
> Just a quick mention again, in case some of you have missed it. When
> I first tasted grits my father was buying instant Quaker grits.
> Microwaved in a cup of boiling water. Ewwww! Yeah, wallpaper paste.
>

> I wondered what was the point? In later years I discovered Lakeside
> brand yellow grits which actually taste like corn. More like
> polenta, really. I don't know if you can find that brand of grits in
> the Nashville area but it sure changed my mind about what I knew to
> be grits.
>
> Jill

Oh, instant grits are nasty! It's not like it takes an hour and
constant stirring to make the real thing. The microwave crowd hits
again.....

Regular grits (not the almost polenta yellow) have a very mild taste
and I like them best as is, with a bit of butter. Anything goes
however with grits in the south so you get all sorts of variations with
cheeses, chiles, shrimp and so on.

[cshenk]

Sheldon Martin wrote:

> > A typical truely 'full' southern breakfast would have biscuits or
> > corn pone/corn bread, eggs, ham or bacon, and grits or hash browns.
>

> Northerners eat hash browns, most true southerners prefer home fries.

Sheldon, you are again wrong. It's quite varied down here you know.
You live in a limited part of the North with little experinence out
side the Navy of it.

We don't make 'Home Fries' for breakfast as a general rule here.