I was a cook in college due to the generosity of a local hotel
chain . I started as a busboy, became a counter cook and fry cook.
I worked for two restaurants at the same time, as a fry and prep cook.
I was taught the art of carving a round and prepping a beef tenderloin.
I even made popovers. In my mind I was an amatuer that had a great opportunity.
Other than that I haven't cooked professionally since I was in my twenties.
I have had grits in Indiana and they were ok.
I find home recipes that my mother and grandmother used when they ran a local small
town restaurant rather interesting. Their roast beef recipe was simple and effective.
Flower and brown a pot roast in a greased cast iron pan. After that it was placed on reduced heat
with water and vegetables. As I remember after a couple of hours the roast was ready.
In discussion on grits and cornbread and cooked corn meal, there was one variation
of corn meal that I enjoyed. After cooking the corn meal, it was poured into greased
bread pans. It would be cooled for several hours.
Then the loaf of cooked cornmeal could be sliced like bread, and fried in butter.
It could be served with jelly or a savory sauce.
Another interesting recipe was the prairie layer cake. It consisted of large pancakes
iced with jelly and stacked 3 to 4 inches high. Again it was chilled before cutting
into cake slices.
Things have changed a lot since then.
Thanks for listening to the old guy.