I always tell my children – you can’t say you don’t like something unless you try it. This isn’t something I adhere to myself. Some things I just know I will not like. I think food has to appeal to all of the senses – it has to smell, taste, look and feel good. If it makes a noise or causes one later it might be best avoided!
There are some exceptions to this rule! Roquefort cheese for example. It smells and tastes disgusting but there is something compulsive about it! I think Olives fit into this category too. I have ‘acquired’ a taste for Olives and Roquefort- this means I have tortured myself by trying them and eventually got to the point where eating them doesn’t make me heave. This was aided by two key ingredients – Mediterranean sun and cold white Rioja! Occasionally some inedible things are fantastic because they are perfect for the location!
A typical and celebrated dish here in
is grits. Low end diners sell them for breakfast, high end restaurants add shrimp and a bit of garnish and sell them for a fortune! I didn’t like the look or sound of them so I didn’t want to smell, feel or taste them! ‘Grits’ doesn’t conjure up something appetising! Called ‘grits’ because the dish is gritty, so gritty in fact that in a novel The Secret Life of Bees the main character was punished by her abusive father by being made to kneel on grits (pre boiling I think!). ‘Grits’ is coarsely ground corn made into a porridge by cooking it with water. I knew I was going to have to confront grits eventually – if only for research! I looked up some recipes – one site claimed ‘if you’ve never tried grits … you haven’t lived’. Perhaps this person didn’t realize that dry grits, scattered where ants can get at them, can be used to kill them by causing them to 'explode' as the grits expand inside them. I guess the ants know they have lived after eating grits as they see their little ant lives flash before them. North Carolina
Here is the basic recipe if you would like to start living, expanding or are just mad:
3 cups water
1/2 teaspoon salt
1 cup hominy grits
Freshly ground black pepper
1 tablespoon butter
1/2 cup shredded sharp Cheddar cheese
Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.
Use to kill ants, torture small girls or carry out minor plaster repairs about the house