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...
A perfect example:

I Googled "grillades" so as to perhaps post a link, and the first hit
produced is this description:

"This is a terrific, hearty meal that is generally eaten at breakfast or
brunch in New Orleans, I like it for a Sunday evening meal. Grillades
(pronounced GREE-yahds) are made with Round Steak, of Beef or Veal,
although you could use pork. This dish like many other greats from New
Orleans, comes from meager times, when a piece of meat needed to be
stretched to feed a whole family. A Grillade is a square of meat cut
from the Round Steak, or whichever piece of meat that you've chosen. I
love to take an inexpensive, tough cut of meat, and turn it into
something spectacular! Round Steak is a powerhouse of flavor, that with
some time and tenderness will be tender and mouthwatering.
Grits have never really caught on with most Yankees, I don't understand
this because a lot of folks go crazy over Polenta, which is basically a
yellow version of Grits. I personally think it's all about the name;
Polenta flows from the tongue, while the word Grits comes from your
mouth like a shotgun blast! This dish will also go nicely with Boiled
Rice, but please try it with the Grits, they take on the flavor of the
sauce in a really nice, creamy way. I prefer the longer cooking Grits,
sometimes called Old Fashioned, which are a little bit harder to find up
north as opposed to the instant variety. If you're not crazy about just
plain old Grits, get fancy and serve this alongside Caryn's Gorgonzola
Grit Cakes from Delicious! Delicious!."

It then proceeds to give a _recipe_ that, well, isn't contradicted by
the above description, but is not really the way many make it (including
everyone I know who makes it). It seemingly, however, would produce
something that most would recognize.

http://neworleanscuisine.blogspot.co...lades-and.html

Then compare the above to the description followed by the recipe from
John Folse, who says grillades are slivers of pork, but follows it with
a somewhat different round steak _recipe_:

http://www.jfolse.com/recipes/breakf...reakfast07.htm

It isn't the way folks I know make it either, but again, they'd
generally recognize it as "grillades."

O.k., seriously, do you believe that there is just ONE recipe in this world
for lasagna? sauerbraten? dolmades? enchiladas? pirogy? lo mein? chicken
pullao?

Do you actually think there's something unique about food preparation in the
region you live in based on whether or not people consult written recipes?

Is there ANYTHING in this world that you really DO know something about?

Wolfgang
the only thing more amazing than people thinking they can get away with
demented crap like this is that they're right.