Lincoln Boyhood National Memorial

[L Verge]

(11-18-2014 08:26 PM)Jim Garrett Wrote:  

(11-09-2014 03:31 PM)L Verge Wrote:  The one who said "fried pate" comes the closest, IMO. I would also say you could mix ground sausage into the polenta and fry it to get a similar consistency and taste. The one who said sweet cream of wheat and the other who tried it with maple syrup have a ways to go on the taste meter.

Hey Laurie, For those unfamiliar with such a fine meat-by-product, how about scrapple on the breakfast menu for the conference?

I'll ask, but I suspect two things: 1. The chef won't know what I'm talking about (and will have a spasm when I describe it), and 2. It is difficult to cook it correctly in large quantities. If you don't slice it thin and cook those edges just right, you are a failure - at least to this Southern lady.

So far, two chefs have not learned how to do grits to my satisfaction, but we keep them on the menu because Wild Bill will fly in from Arizona to get them.