Ever seen something weird on a menu and wondered what it was? Here are a few dishes that have puzzled kids for years.
Grits. Grits are small broken grains of corn, first eaten by Native Americans centuries ago. They are cooked in water and usually served with eggs at breakfast. They may look like gritty mush, but try them with butter or maple syrup. You may be surprised.
Tapioca pudding. Tapioca is a starch that comes from the South American cassava, or yuca plant. Cassava is dangerous because it has poisonous roots. But the Mayans figured out how to extract the poison (cyanide!) for their blow darts and turn the rest into tapioca. Other uses: tapioca flour can thicken soups and sweeten baked goods.
Sweetbreads. If you’re looking for a cinnamon bread or a roll, don’t order this. Sweetbreads are the thymus (throat gland) of veal (baby cows). They’re considered a delicacy and are rich in minerals and vitamins. They’re usually served creamed, curried, or covered with sauce. Why? Probably to disguise the fact that they’re throat glands.
Chicken-fried steak. Is it chicken or is it steak? It’s steak—fried like chicken. It’s a favorite dish in the South and at truck stops. Dip a steak in flour and egg, roll it in bread crumbs, and then fry it like chicken. Add gravy, mashed potatoes, and biscuits, and you have a delicious, hearty meal…not healthy, but delicious.
The dye used to stamp the grade on meat is edible—it’s made from grape skins.