Dick Tabbert... Breakfast

[David, aka, "McScruff"]

Just for you buddy, had me a soft fried egg with bologna.... And grits. I know you would love that!

[Greg McWilliams]

David, Is that FRIED GRITS, uh, well duh, what else could they be???? Count me in!!!!!!

[dick tabbert]

You guys are nuts

[David, aka, "McScruff"]

@Greg... Well in southern fashion, Greg, grits themselves are never fried.
They are cooked in liquid, much as oatmeal is. I use half water, half milk.
But they are at their best when "mixed"- when other things are stirred in to them, once they are cooked. In todays case, that was a slab of fried "Dixie Roundfish,"
aka bologna, and a soft fried egg. These two are piled onto a mess of grits and stirred in, as you eat them.
And for the record, grits are always served as a "mess"

[dick tabbert]

Yes sure ree David I know that had to hit the spot, and hope you have many, many more till all the grits become extinct. LOL

[Dwayne Denison]

Ah a  Kentucky ribeye, with eggs and grits, sounds good to me. I make bolonga , fried egg and cheese sandwiches all the time. Very heart healthy! Grits are like hillbilly tofu, take on taste of what they are messed in.

[David, aka, "McScruff"]

I fry my egg in vegetable oil, Dwayne. I also use low fat milk, and deducted fat bologna. It ain't dried out rice cakes, I admit..... But it's a start!
Kentucky ribeye. Now thats funny. I wonder how many names exist for bologna?

[dick tabbert]

I was thinking 3 eggs over easy couple slice's white toast Home fries with lots of onions and a large helping of county ham and of coarse smothered in red eye gravy. I think I just made myself hungry again. 

[Dwayne Denison]

sounds good to me Dick. You are making me hungry. I would throw some grits in them eggs, then slop everthing up with a couple biscuits.  We have to get off all this good eatin talk. This is why I cannot watch food network, makes me hungry.

[dick tabbert]

What's with you guy and your grits. You guys sound like my wife who gets it honest she from N.C.

[Dwayne Denison]

grew up in Florida, I guess I am a half salted cracker

[John Sheehan]

ha ha

 

[David, aka, "McScruff"]

I grew up eating Cream of Wheat. Grits come easy to me. It also helps that I've lived in the South for over two decades.
Here is a little trick for you and the other grit haters, Dick:
Cook up some grits, but dont eat them. Instead, let then cool overnight in the fridge. The next day, they should have set up good. Now, pop them out of the pan as a whole m mass, and slice them into inch thick slabs. Finally, roll them in a little corn meal and fry them to golden brown in plenty of hot oil.
This was one of my dads favorite treats. He ate his with syrup.