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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: SOS (WAS: Re: Product Recall: for any of you in the US who eat canned tuna)
Date: Sun, 23 Feb 2025 22:35:06 -0000 (UTC)
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Jill McQuown wrote:

> On 2/19/2025 5:39 PM, Cindy Hamilton wrote:
> >On 2025-02-19, Carol <cshenk@virginia-beach.com> wrote:
> > > Dave Smith wrote:
> > > 
> > > > On 2025-02-15 3:50 p.m., Jill McQuown wrote:
> > > > > On 2/15/2025 11:03 AM, Cindy Hamilton wrote:
> > > > 
> > > > > > I live in a landlocked area and I haven't had canned shrimp
> > > > > > in 50 years.  Frozen shrimp are readily available.
> > > > > > 
> > > > > You don't know what Leo *grew up* having available; he lives
> > > > > in Nevada.  Perhaps canned shrimp was all his mother could
> > > > > find.
> > > > 
> > > > I grew up in a small town near Toronto in the 50s. The only
> > > > shrimp we ever knew back then were those tiny things that came
> > > > in cans.  Into the 60s we could get frozen battered shrimp. In
> > > > the 70s we could get frozen shrimp in bags but they were
> > > > ungodly expensive.
> > > 
> > > Grin, the classic shrimp-n-grits wasn't on the menu then I take
> > > it.
> > 
> > Shrimp and grits is not a classic in the north.  Until recently,
> > the only place I ever saw grits (besides the Quaker instant grits
> > on the grocery store shelf) was a hillbilly diner.
> > 
> I've never been impressed by shrimp and grits.  I've tried it at more
> than one restaurant since I've lived in SC and it's just not that
> great.
> 
> Jill

I love them but the grits need to be fairly firm.