Re: Anyone from Alabama
Don't know jack about grits as I refuse to eat them. Red-eye gravy is another story.<br /><br />Fry up a piece of country ham in a cast iron skillet...when done, remove the ham and pour a cup of coffee in the skillet. Bring to a boil, scraping up any bits stuck to the bottom of the skillet. When this cools a bit it will have a reddish "eye" floating on top...the ham fat. Most beginners or Yankee's will sop this up with a bisquit. That's ok if you have run out of molasses, but a true Southerner will just drink it. If we are going to do gravy, I want it to be milk gravy...with plenty of sausage in it.
