Quote Originally Posted by Hachiman
... and I loved it - with the possible exception of "grits", which I still don't understand.
Not my favorite thing on any menu either, but my attitude toward grits changed when someone explained that I should think about it in terms of polenta (which I like) for country folk. Polenta and grits are both made from corn, the difference being that polenta is the whole kernel, whereas the hull has been removed for grits.

I always thought that grits had an unappealing name, which may have contributed to my distaste for the dish (but it could be the boiled texture and bland taste). But here's an interesting factoid: "grits" is an alteration of Middle English grutta, coarse meal, from Old English grytta, plural of grytt, so explains my American HeritageŽ Dictionary of the English Language.

ObCrackerBarrel: I avoid them, mostly on account of an old boycott over discriminatory hiring practices that I sort of heard may have been called off after they fixed the problem, ostensibly, but I don't really keep up with such things, and there are plenty of other places to eat, besides. I may have to try one in a kilt again, just for fun.

Regards,
Rex in Cincinnati