can't offer any commentary on grits or black eyed peas for that matter, but
i know of french canadian people up here who enjoy a thing called
"poutine". "Poutine" is basically fries with gavy, cheddar cheese all
mushed together. It looks gross, and is fondly referrred to as the "heart
attack special". If you have a plate of these and a large chocolate milk
you can almost feel your arteries harden!

BTW if you put plaster of paris (sp.?) in a dish with a bit of sweetener to
entice cockroaches, when the little devils ingest this stuff, the moisture
in their stomach will mix w/ the plaster of paris, and render them little
fossilized corpses!

michael.heron@utotonto.ca (65' and 73' Westfalia's)

>Greeting fellow AirHeads,
>
>I'm usually just a lurker here, but feel I must speak up after seeing some
>of you slam grits.
>
> Now every region has some unique foods that others don't understand:
>Australia has Vegamite (can you say axle grease?)
>I hear some yankees put mayo and/or gravy on french fries (Eeeuuuuu!)
>
>My girlfriend and I go out to breakfast every Sat. morning, and I always have
>a whole-wheat biscuit, soysage (soybean sausage), yogurt-based gravy, and
>CHEESE GRITS. Yummie!
>
>I've also heard that if you have problems with ants in the kitchen,
>sprinkle some grits around- they eat them, the grits swell, ants go pop.
>
>Lovin' grits in North Carolina,
>-gary
>gary.clayton@launchpad.unc.edu  '76 Camper (LUVBUS), '84 Wabbit
>

michael.heron@utoronto.ca
(65 Hardtop Westfalia and 73 Westfalia's w/ Automatic)