It's been too long so tonight it was Grit's & Egg.
(https://forestryforum.com/gallery/albums/userpics/20011/IMG_3911.JPG?easyrotate_cache=1518828741)
Along with Toast and Pepper Jelly. MMmmmm.
Man, and you were doing so good too.
:D
Oh! THAT POOR EGG!
Wow. Been about 15 years for me. How time flies. ;D
Quote from: Jeff on February 16, 2018, 10:32:31 PM
Oh! THAT POOR EGG!
Didn't notice da Pepper Jelly eh? ;D
That pic almost caused me to lose the sausage, eggs and pumpernickel toast i had for breakfast.
Seriously tho I dont mind grits once in a blue moon.
I had grits and biscuits and blueberry jam with deer sausage for breakfast. I sure envy those yellow grits. We have a hard time getting them up here and the ones I bring back from my trips down south usually we save for special events like big fish fries and such. We have friends who come and eat 3-4 helpings of grits at our fish fries. I guess this is the only time they get them.
I'll have to pass on that fried egg though. I have a 90 y/o aunt who made me eat one when I was a small child and I still have not forgiven her although I try. I will eat eggs scrambled hard or in an omelet but that runny yoke doesn't cut the mustard (Another old saying).
I don't do runny yolks. The toast looks good. :D
We need a thumbs down dislike button for pics like that egg drowning in Grits. ;D
You have "back slid".
I'm a sinner too. ;D
Hey WV Sawmiller, that's too bad about the lack of yellow grits around Hinton. Bob's Red Mill is a brand we have around here, but it's still a little hard to find.
(https://forestryforum.com/gallery/albums/userpics/20011/2410/DSCN0763_%28Custom%29.JPG?easyrotate_cache=1271726225)
AKA Polenta?
Maybe more folks would like them by that name.
Had to go to Florida to a wedding. A man has to eat to keep up his strength when attending weddings :).
(https://forestryforum.com/gallery/albums/userpics/14370/IMG_2267.JPG?easyrotate_cache=1519046632)
Fried flounder, hushpuppies, cheese grits, and coleslaw. Oh yeah, and sweet tea, too.
The perfect meal! You're making me hungry, and I need to spend more time below the Mason Dixon Line.
BRM polenta is available in any grocery store here. I've never bought any.
Linda and I are planning to go to the deep south and visit some forum members in late March early April
I am going to see if I can find Bob's Red mill here and go into training for a delightful gastronomic tour of GA, AL, MS, LA and TX.
Probably visit kbeitz and possibly some of the VA boys too on the way too.
I tell you what, I love fresh seafood I'd trade anyone a box of home raised beef for some FRESH seafood if anyone is interested, and yes, I'll take the grits with it :).
Quote from: Magicman on February 16, 2018, 07:54:10 PM
It's been too long so tonight it was Grit's & Egg.
(https://forestryforum.com/gallery/albums/userpics/20011/IMG_3911.JPG?easyrotate_cache=1518828741)
Along with Toast and Pepper Jelly. MMmmmm.
I noticed the strange burn pattern on your toast,What kind of toaster do you have?
If he was at his cabin I could tell you it is a toaster oven, not a toaster.
Quote from: WDH on February 19, 2018, 08:25:26 AMFried flounder, hushpuppies, cheese grits, and coleslaw. Oh yeah, and sweet tea, too.
Mmmm Mmmm! That looks 75% Delish!
Da buttered portion of the bread doesn't toast, and yes a toaster oven, not one of dem popup kind.
Quote from: Jeff on February 19, 2018, 01:34:08 PM
Quote from: WDH on February 19, 2018, 08:25:26 AMFried flounder, hushpuppies, cheese grits, and coleslaw. Oh yeah, and sweet tea, too.
Mmmm Mmmm! That looks 75% Delish!
Just don't care for the cole slaw I guess. :D
You buttered before toasting. Makes sense.
I'm in the hut for a new toaster oven myself.
Finding a good toaster oven will not be an easy task because the timers on the new ones leave a lot to be desired. The only ones with a decent timer that were reasonably priced that we found were Oster.
I've tried 3 so far and still looking. My old toastmaster oven works great but apparently because it's 25 years old it doesn't "fit" in the kitchen scheme anymore..
found em
(https://forestryforum.com/gallery/albums/userpics/18633/IMG_0280_28229.jpg?easyrotate_cache=1519069552)
Went to my priest, got last rites, will try with egg in the morning.
Our toaster is an Oster works good.
I had to ask in my market as they werent with the other brand of grits.
Didnt realize that it is just coarse ground corn and are also an Italian thing.
I think mine is a Cuisinart. Makes a heckuva frozen pizza. ::)
It does work really well for reheating pizza. :)
Quote from: Magicman on February 16, 2018, 07:54:10 PM
It's been too long so tonight it was Grit's & Egg.
(https://forestryforum.com/gallery/albums/userpics/20011/IMG_3911.JPG?easyrotate_cache=1518828741)
Along with Toast and Pepper Jelly. MMmmmm.
it should be life in prison for doing that to a helpless egg
Not a bad thing to do that to a helpless egg. The bad thing is telling how good it is and I should try it.
Pete, I see yours are gluten free, wheat free, and dairy free. Isn't that all corn?
These are the ones I see around here. I was tempted to buy them just to save the next guy. :)
(https://forestryforum.com/gallery/albums/userpics/14240/20180219_205012.jpg?easyrotate_cache=1519092188)
Let the ones that buy that stuff suffer thier ill fate. Them Flat Landers come up here and try to change our eating habits. ::) A diet of bread,meat and cheese is good for ya. That stuff was not even in our stores 30 years ago. I have no idea what the state of Maine is coming too. Than we let that cracker barrel store in my great state of Maine. I do not want to be asked,do you want grits with that? ::) I would have to ask that person how long have they been in the state of Maine?
QuoteI would have to ask that person how long have they been in the state of Maine?
The state of Maine could also be a state of Mind. :D
I wonder if the Minute Men ate grits
They would have if they could have.
JohnW,
They would have but I don't think they had instant grits back then.
I have spent a lot of time down south, grits were kind of an East Texas east thing, central Texas on west not so much.
I dearly love my fish and sea food, but even in the deep south, have never seen grits served with fried fish, that would just ruin the appetite, I'm thinking.
Starmac,
grits, and normally cheese grits, were a staple side fish for any fish fry in Florida. From central Fla south swamp cabbage was also standard fare but it was unavailable further north.
We serve them (grits) here when we have a fish fry for my wife's retired teacher luncheons and grits are always a bit hit. Some attendees will eat 3-4 helpings.
If you are a hard core grit hater you will not like them with anything but if you are more cultured and willing to give them a fair shake, try them with fish too. :D
Y'all need to try shrimp and grits, get over that phobia about corn!
Now I am cracking up, I was raised eating grits, now I have a choice, nothing to do with gritphobia, nor hard core hater, more to do with the taste and the fact I have a choice of what I eat. He he.
I actually lived in Florida for a short while, and have spent quite a bit of time there, and never knew grits and fish were common, I have so far never been offered grits with fish or seafood there, or anywhere else that I can remember.
Maybe you shoulda joined WDH in Reply #14. ;D
Starmac,
Maybe you neglected to give the secret cracker handshake when you ordered fish in Fla and they thought you were a spy from north of the MD line. ;D
I have all the respect in the world for people who try grits (or any food for that matter) with an open mind then find they don't like it. I refused to eat squid for a long time till I finally tried some and have kicked myself ever since for the lost opportunities.
My three granddaughters routinely refuse to try many foods we eat (Grits, Black-eyed peas, plantains, etc). I have hopes as they mature they will learn better. My 14 month old grandson (Maybe he just doesn't know better) eats a wide variety of foods and is open to try anything. Its probably good everyone doesn't eat grits or there would not be enough for the rest of us.
My Son Wild Bill eats grits. There I said it, My Son Eats Grits.
Whew.
You have no idea how bundling that inside me has affected my world. Now maybe I can talk to my doctor about getting off the antidepressants.
My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits. My Son eats grits.
No matter how many times I say it just doesn't sound right.
I may have been mistaken for many different things, but I doubt anybody ever mistook me for a yankee. lol
I like food too much not to at least try things, I have always been willing to try most everything, some once was enough though, and might be different if prepared a better way and I missed out.
Growing up black eyed peas were a must at least on new years day, but I likes them and sure don't mind having them on a regular basis.
I like 99% of traditional southern foods, and in a pinch will even eat grits, but there are a few that will never again be stuck in my mouth, unless it is a matter of starving to death. Pretty much anything pickled or raw oysters right off the top of my head. Oh yea, I loves me some frog legs, but only fried.
Now my grand daughters lived their younger years in southern Georgia and northern Florida, they just didn't know better than to be eating grits, raw oysters, even boiled peanuts.
WV Sawmiller, that's a good one about the Minute Men didn't have instant grits. Sounds like the subject matter for a good commercial.
Paul Revere: THE BRITISH ARE COMING.
Minute Man: THANKS, SEE YOU IN LEXINGTON.
Minute Woman: I'll fix you something to eat on the way to keep your strength up.
Minute Man: Now Honey, we talked about this. I've got to get on my way in a minute. . . . . .
Quote from: WV Sawmiller on February 20, 2018, 03:59:00 PM
Starmac,
Maybe you neglected to give the secret cracker handshake when you ordered fish in Fla and they thought you were a spy from north of the MD line. ;D
I have all the respect in the world for people who try grits (or any food for that matter) with an open mind then find they don't like it. I refused to eat squid for a long time till I finally tried some and have kicked myself ever since for the lost opportunities.
My three granddaughters routinely refuse to try many foods we eat (grits, Black-eyed peas, plantains, etc). I have hopes as they mature they will learn better. My 14 month old grandson (Maybe he just doesn't know better) eats a wide variety of foods and is open to try anything. Its probably good everyone doesn't eat grits or there would not be enough for the rest of us.
I am the same way. I will try almost anything, some foods such as bell peppers only once, and have found a lot of odd things surprisingly good. I even overcame my prejudice and attempted raw oysters, actually enjoyed them while Karen lost her appetite :D
I tried a raw oyster and immediately found it was just a waste of a good fried oyster. Studying 60' fish tapeworms in parasitology class in college did not help.
I have always heard this question and wondered about the answer: "How drunk did the first guy have to be to try eating a raw oyster?" ???
Quote from: WV Sawmiller on February 20, 2018, 01:44:27 PM
but if you are more cultured......
That is the problem here :D.
We went to Hawaii for ten days at Christmas and I bought a pack of grits(Bobs Redmill) the first morning and had bacon,eggs and grits every DanG morning. I grew Floriana corn last summer and grind and separate my own as well as corn meal for pancakes and cornbread.
Would never have tried them if not for the forestry forum and Tom Cadenhead sending me a couple of packages many years ago.
Quote from: JohnW on February 19, 2018, 10:20:28 PM
I wonder if the Minute Men ate grits
I'll eat grits myself sometimes if it's available. For that matter, I might be the only person in CT that has heard of them. But, I prefer to think the Minute Men processed their corn properly and made cornbread
Great, testing a grits theory
I really like cornbread but seldom see it, not well known in western Canada in spite of the abundance of corn. OTOH, Frosted Flakes are on every store shelf but I don't spend my dime on them.
Well I ate the same raw oyster several times, but it finally got high enough I could spit it out.
I would be plumb lost without corn bread, do not eat a lot of bell peppers, but stuffed, they sure make a tasty meal.
What are you guys calling frosted flakes, is that sugar coated corn flakes?? I thought everybody ate them.
Quote from: starmac on February 23, 2018, 02:23:42 AM
Well I ate the same raw oyster several times, but it finally got high enough I could spit it out.
I would be plumb lost without corn bread, do not eat a lot of bell peppers, but stuffed, they sure make a tasty meal.
What are you guys calling frosted flakes, is that sugar coated corn flakes?? I thought everybody ate them.
They're GREAT!
Sawguy,
Just for general info to everyone who eats corn flakes, frosted flakes, etc. I guess you to know the first ingredient they use is corn grits. They soften and sweeten and press/flatten and dry and box them. I was fortunate enough to take the Kellogs tour in Battle Creek MI about 1895 and watched the whole process.
Another related and interesting fact I learned there at DLA HQ as a USMC rep was it was an old sanatorium (Sort of a Betty Ford clinic drying out drunks and druggies and such - I'm sorry, that's not PC. I meant to say chemically challenged individuals). Dr. Kellogs ran it and was experimenting with diet including making and serving corn flakes. His brother helped him and decided they would sell and set up shop making them. Another funny point was CW Post was an inmate at the clinic and while eating the corn flakes there he had the same idea and when he got out he set up shop across town.
If they had just known all they needed to do was boil them with a pinch of salt and add a dab of butter they'd have already been perfect. Maybe add cheese when serving at a fish fry.
Tony The Tiger.
I myself don't eat cereal. I can eat a whole box and look for more. Than in a few hours I am really looking for somthing to eat. ;D
I'm not about to get on the,Oh you have to eat them,they are so good,train.
As I keep repeating, I have tried grits.
Quote from: WV Sawmiller on February 23, 2018, 08:35:48 AMI was fortunate enough to take the Kellogs tour in Battle Creek MI about 1895 and watched the whole process.
You are muuuch older than I thought!! :o
:D :D You beat me to it.
I was just checking to see if anybody actually reads these things. Maybe it was 1985 instead. You know when you get my age you forget things. They say memory is the second thing to go and I can't remember what the first one was. :D
Pat & I tried to get the tour in 1995 and were told that they were no longer available. If we had only been 100 years earlier. :-\
Lynn,
Actually I think they stopped less than 6 months after I went through. Was either 1985 or early 1986 they stopped. I think I read they were worried about deliberate contamination during the food processing. Was a pretty neat tour. And at the end of the tour they gave you a box of cereal.
WV,
Looks like you screwed the Tour up :D. What did you do? Oh, you can.t remember......
Maybe up-chucking in the molasses vat was not the proper place. ;D They did make me wear a face mask to cover a small mustache. Sure makes life difficult - like trying to go pee and remembering you still have your nail apron on. :o
Still havent summoned the courage to cook a batch.
I assume that the only difference between grits and corn meal is the fineness of the grind?
On another note boiled peanuts must be a secret weapon that you southern folk hope to poison us northerners with smiley_nananana
Pete,
That is pretty much correct on the difference between corn meal and grits. I had an old mentor who used to have his own meal and grits ground and he would even sift and separate the coarse from the fine grits because the coarse grits (Which I liked much better) took a lot longer to cook.
Go ahead and be adventurous and cook a batch. It is good for your soul.
Now you've got me craving a good batch of boiled peanuts. I may have to empty the entire freezer to find that last batch we put in there.
Sadly I have eaten my last boilin' or Peanuts. :-\
When our pantry got low my Mom would cook cornmeal to the consistency of Grits. She called it Mush. The taste was different and I never really cared for it, but whatever she cooked stood between us and hungry.
I had fried corn meal mush last week for breakfast. Little diner I go to has it regularly.
Quote from: Raider Bill on February 28, 2018, 08:53:49 AM
I had fried corn meal mush last week for breakfast. Little diner I go to has it regularly.
Raider Bill, been 70 years or so since I had fried mush, like MM said, back then it was what was when the cabinet got thin. That and white rice for breakfast, dinner and supper. Not the good old days.
No grit expert here, but was always under the impression that at least the white grits were made from hominy, is that wrong. I can't say that I have ever had yellow grits.
Another thing, when I was growing up them thar grits were for when the pickins in the cupboard got thin too.
Ate a lot of white rice for breakfast, and liked it more than most cereals.
Yellow Grits are made from Yellow Corn and White Grits are made from White Corn.
White milk comes from white cows and chocolate milk comes from brown cows. :D
True! My Mamma said so.
Quote from: WV Sawmiller on February 23, 2018, 08:35:48 AMJust for general info to everyone who eats corn flakes, frosted flakes, etc. I guess you to know the first ingredient they use is corn grits. They soften and sweeten and press/flatten and dry and box them. I was fortunate enough to take the Kellogs tour in Battle Creek MI about 1895 and watched the whole process.
If they had just known all they needed to do was boil them with a pinch of salt and add a dab of butter they'd have already been perfect. Maybe add cheese when serving at a fish fry.
Corn flakes left to soak in milk are not any better then "
grits" No matter how theys got cooked.
What part of that quote is new? Never mind, I'll fix it.
Quote from: Jeff on February 28, 2018, 06:54:05 PM
What part of that quote is new? Never mind, I'll fix it.
Just askin'.. What needed to be fixed... ??? :P
You put your post in the quote.
Big fresh trout, roasted carrots... and grits, that was yummy (https://forestryforum.com/board/Smileys/default/grin.gif)
I have never heard of fried mush. Maybe because we never had any leftover to fry.
What's the difference in grits and cream of wheat?
Never had grits with fish, but am not much on trout to start with.
I like my fish rolled in cornmeal and fried, then fry the fries, squash and hushpuppies in the same grease, hmmmm, now I am hungry, and going to have to settle for beans and cornbread, just don't have any catfish handy. lol
One is made in the South,the other in the North. :D
Quote from: Magicman on February 28, 2018, 10:55:56 PM
I have never heard of fried mush. Maybe because we never had any leftover to fry.
She makes it on a loaf pan, lets it harden, slices off chunks and fry's it on the grill to a golden brown.
DELISH
From Google: Cream of Wheat is a brand of farina, a type of breakfast porridge mix made from wheat semolina. It looks similar to grits, but is smoother in texture since it is made with ground wheat kernels instead of ground corn. It was first manufactured in the United States in 1893 by wheat millers in Grand Forks, North Dakota.
Quote from: Raider Bill on March 01, 2018, 08:16:36 AMShe makes it on a loaf pan, lets it harden, slices off chunks and fry's it on the grill to a golden brown.
Pat slices and fries leftover cornbread so I guess that it would be similar except that without the baking/rising the fried mush would be more "compact".
corn and wheat
Quote from: Magicman on March 01, 2018, 08:19:24 AM
It was first manufactured in the United States in 1893 by wheat millers in Grand Forks, North Dakota.
Been by that mill many many times
Quote from: Kwill on February 28, 2018, 11:05:18 PM
What's the difference in grits and cream of wheat?
About 800 miles.
So there is a band 800 miles wide where they don't eat either one. SMART! :)
Never had cream of wheat. Grits twice. Only once on purpose.
You know Dave,I think I had grits more than cream of wheat.
Growing up we did not have the money to go to a store and buy that kind of stuff. Cream of wheat I mean. grits only crossed the border in the last 20 years. ::)
I used to eat Malt-o-meal as a kid.
Malt-O-Meal Hot Wheat Cereals | Post Consumer Brands (https://www.postconsumerbrands.com/malt-o-meal-hot/)
Dave, you are not missing a thing. I was force fed cream of wheat as a kid and still haven't forgiven my mother.
I liked cream of wheat with some honey to sweeten it. I have not had any in 50 years :).
Quote from: WDH on March 01, 2018, 09:54:31 PM
I liked cream of wheat with some honey to sweeten it. I have not had any in 50 years :).
Well you also like
Grits ::) :o
Dang, has youse guys ever heard of oatmeal??
Oatmeal is known in my family as "butt hurt". When we were growing up if we did not eat our oatmeal, we got a spanking which caused our butt to hurt. :-\ (Actually my late Brother named it.)
Dad burned me out on oatmeal years ago. If I had to eat that crap I'd starve
I like it with raisins and maple syrup.
Oatmeal is best with honey and pecans and maybe a little milk IMHO. Raisins okay if no pecans available. I should eat more of it. I think it is supposed to basically scrub the old plumbing. Had a hard time finding it when I was working in Norway. I was checking the cereal aisle for it like at home but over there it was kept with the flour and baking supplies. I'm not sure they ate it as a cereal like we do.
Well we actually ate grits like cereal at times, it was even a bit more palatable when sweetened, in my opinion, but oatmeal it wasn't.
My wife's aunt grew up in N. Ala and was raised better but she moved to Ohio after she got married and she now puts sugar on her grits. I cringe when I see it but she is 93 y/o so you have to me a little tolerant of people in their declining years when they make such mistakes. ;D
We always thought of grits as a hot cereal and it was/is mostly eaten for breakfast in the South now although in the past it was served more as a side dish in lieu of potatoes or rice or such and eaten at all meals.
Generally I prefer just to not eat them and it has been years since I have, but when I did I liked them much better with a little sugar on them, seems like I even put a little cinnamon on them at times. I never cred for them with just butter salt and pepper, and I can make a meal with just salt and pepper.
Oatmeal or Red River cereal are good with brown sugar melted on top then milk carefully poured over top and a chunk of good cheddar cheese on the side. musteat_1 sketti_1
Paul_H,
I am fine with the brown sugar and maybe the cinnamon but never heard of eating cheese with oatmeal. Wouldn't that confuse your system with the oatmeal trying to open your plumbing and the cheese trying to stop it up? :D Kind of like eating peanut butter and prunes. Your system doesn't know what to do.
WV Sawmiller-
it all works out in the end ;)
Quote from: Paul_H on March 02, 2018, 10:05:07 AM
Oatmeal or Red River cereal are good with brown sugar melted on top then milk carefully poured over top and a chunk of good cheddar cheese on the side. musteat_1 sketti_1
Never tried the cheese. I do love Oatmeal with brown sugar! I let it firm up a bit and poor just a little milk on.
That is the way I like it too. :)
Well now that we're talking about something I recognize I can chime in too. We like to dice up the cheese and add it into our bowl of oatmeal w/brown sugar. I haven't had oatmeal in a better format ever. Also, Red River cereal is the ultimate breakfast. It beats oatmeal and cheese so you know it's good. Real good.
Yes,I have had oatmeal. Just like grits. You have to mix it with something to make it taste good.
Hmm, I like cheese on eggs and or hash browns for breakfast or supper, have never thought about it on oatmeal, and have never even heard of Red River cereal.
Grits are good anyway i can get them.
Oatmeal is good with some kind of fruit in them.
Cream of Wheat is like eating Snail Slim. arg-smiley
Just finished my oatmeal with raisins and cinnamon sugar. Mmm Mmm good stuff.
Tomorrow maybe grits again with egg and bacon.
Dont have the ingredients for red eye gravy.
Quote from: POSTON WIDEHEAD on March 02, 2018, 09:44:01 PMCream of Wheat is like eating Snail Slim.
When I grew up some days all we had was Farina in the closet. I think it is close to Cream of Wheat and it was good with a little cream from the top of the milk bottle. Snail Slime is good. ;D
I guess we were not real particular, but dad always made red eye gravy from what ever drippings we happened to cook, be it ham, bacon, sausage , porkchops or what ever.
We even made what we called fish gravy out of the drippings left over from frying fish, I think everything is better with gravy.
To paraphrase Michael Douglas in Wall street, Gravy for lack of a better word is good!
Meadows not only makes sawmills;
http://www.meadowsmills.com/prod03.html (http://www.meadowsmills.com/prod03.html)
I'd love to get one of these hooked to a hit and miss.
Y'all sound like a bunch of 5 year olds, not liking food without trying 'em. ;D (http://forestryforum.com/board/index.php?action=unread;c=2)
Since I know I've had them multiple times, it proves you don't know what you're talking about. I don't eat them often because Ray told me they will solidify in the arteries going to the brain. I cant take that chance.
Quote from: Jeff on March 04, 2018, 09:26:49 AM
Since I know I've had them multiple times, it proves you don't know what you're talking about. I don't eat them often because Ray told me they will solidify in the arteries going to the brain. I cant take that chance.
Ray has eaten too many grits, too often.
I love grits! Oatmeal not as much and that cream of wheat stuff is best for paper mache glue. I've eaten polenta in Italy, it was just grits.
Grits are even better made with chicken or turkey broth instead of water! It gives them a different twist and gives grits enhanced flavor. That's how we serve them with fish or other lunch or supper main dishes.
I was never crazy about grits for breakfast, never even gave them a thought for dinner or supper.
I had an uncle that got locked up in a little town in far East Texas for 7 days, all they fed him was grits and blackeyed peas, plus he had to shell the peas for them. After that if a waitress brought out grits on a plate he would send it back, till the day he died. If we were in the part of the country where they thought everybody wanted grits, he would tell them before ordering, but they would still bring them sometimes.
now it is bologna sandwich, meat and bread, three times a day, and no, I have not had the experience.
Pickled? musteat_1
Quote from: Jeff on March 04, 2018, 04:51:00 PM
Pickled? musteat_1
No, dry. Employee was not happy for the one day.
(https://forestryforum.com/gallery/albums/userpics/20011/IMG_1096.JPG?easyrotate_cache=1470791023)
Now that would keep you outta jail or at least make you know that you did not wanna go back! :o
Quote from: Jeff on March 04, 2018, 09:26:49 AM
I don't eat them often because Ray told me they will solidify in the arteries going to the brain. I cant take that chance.
I don't quite remember saying that,BUT it does sound like something I would say.
Now again,I have tried grits. I have no problem with someone eating grits. I just don't want to hear how I should eat grits and how good grits are for me. ::)
Yes,would try pickled bologna. I just hope it taste better than bologna that is not pickled.
Just like hot dogs. I only eat all beef ones and those none to often. Maybe 5-6 times a year. Yes,If someone has those multi meat hog dogs I will still eat one. Notice the one,not 4-5-6.
Quote from: Magicman on March 04, 2018, 05:27:30 PM
(https://forestryforum.com/gallery/albums/userpics/20011/IMG_1096.JPG?easyrotate_cache=1470791023)
Now that would keep you outta jail or at least make you know that you did not wanna go back! :o
Those are the bad ones. Don't eat those.
I like the idea of cooking grits in chicken turkey, or beef broth. I may have to try that. Or I guess you could add a beef, turkey or chicken bouillon cube. The same could be true with rice or maybe even pasta. Seasoning cubes were very popular in Africa when I worked there. We'd go visit pygmy villages and such and seasoning cubes were a big hit.
BTW - they made their own grits. I've seen them use a round river stone as a pestle with a flat rock to grind against. In southern Africa they called them mealies. I've watched the Himba people in Namibia grind corn into grits the boil them over a fire made of the corn cobs.
Them folks were just plain lazy, if they would used that rock a little longer them grits would have turned into cornmeal and they would have had a useable product. lol
Starmac,
Surely you know a perfect meal would be grits with cornbread and a side order of hominy with fried corn meal mush and maple syrup or honey for dessert. :D
famous GRITS brand hog chow
james ;D ;D
Man, I don't even have a dog that would consider eating that, coarse I don't have a dog either.
James,
I bet you're just makin that up. :D
I know there was a Grit magazine when I was a kid. May still be out there for all I know.
MM,
Do I see some fungus growing in that jar? Oh, I guess not, even fungus would not eat that stuff :D.
Quote from: WDH on March 05, 2018, 07:40:55 AMOh, I guess not, even fungus would not eat that stuff
(https://forestryforum.com/gallery/albums/userpics/20011/IMG_1848.JPG?easyrotate_cache=1486167389)
Oh say you, maybe not fungus but who?? :D
I spit it back into the jar :D.
:D Oh the Joy. You really should be kind to me because I have that "other" picture. :o :-X
Don't eat that!
Polenta is just grits?
Some of my Italian friends would say that grits is just polenta.
The red mill i bought has the polenta recipe on it, think I will try it I case I ever get to Italy
Ok, do any of you guys ever crumble up your cornbread in a glass od milk?
Dad liked his in buttermilk, but I could never handle that, do like it occasionally in sweet milk.
Yes, growing up Cornbread and Milk was a regular item.
I never liked to drink buttermilk but it is a necessity for making cornbread.
Quote from: petefrom bearswamp on March 05, 2018, 12:31:31 PM
Polenta is just grits?
Some of my Italian friends would say that grits is just polenta.
The red mill i bought has the polenta recipe on it, think I will try it I case I ever get to Italy
Chicken and egg kinda thing-grits is polenta, polenta is grits. I just checked with Giada (via Google and the Food Network), she makes her polenta with milk and mozzarella cheese. But it starts with cornmeal. The video showed it and it looks just like yellow corn grits.....
MM my wife maks the best cornbread I have ever had, and she ain't puttin no stinkin buttermilk in it. I like like light fluffy cornbread and some folks like short hard, the short hard actually I like for the milk deal too though.
Quite obviously you have never eaten Pat's cornbread.
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If there was a buttermilk taste I wouldn't eat it either.
All this about grits and cornbread.......dare I mention pimento cheese?
Had a great burger last night with pimento cheese and battered and fried jalapenos. food6
One more before we take off, I got kind of educated today... oh no :D
I know you all have cautioned against reading the magazines in the doc's office, but they were running late today :P . I read an interesting article about an epidemic that hit the South in the early 1900's. Pellagra, an unknown baffling disease that caused rashes, diarrhea, dementia and eventually killed the patient began to show up. https://en.wikipedia.org/wiki/Pellagra (https://en.wikipedia.org/wiki/Pellagra)
In the deep south 3 million people suffered the disease, over 100,000 died. It took decades to realize that it is a niacin deficiency. Cotton was king and people were dirt poor. Farmers planted lots of cotton and raised little produce as they had before. The diet became very heavily skewed to corn in various forms. The corn came largely from Midwest mills where new equipment was able to degerm the corn and extend its shelf life. Within the rest of the kernel most of the niacin in corn is tied up tightly in the hemicellulose and is poorly released by our system, unless you treat it with lime, as native americans had, hominy. https://en.wikipedia.org/wiki/Nixtamalization (https://en.wikipedia.org/wiki/Nixtamalization)
I think most all grits now are hominy grits.
I've read sort of similar nutritional accounts about wheat when roller mills began replacing stone ground flour with better sifted finer, whiter, fluffy high rising flour that make the light fluffy baked goods we're all hooked on. One of the things the roller mill makers were bragging about was that their flour kept longer and insects were less of a problem. Well, the bugs knew there wasn't much food value there. This was happening during that same time period, only later did we begin enriching white flour with vitamins. We've kind of come full circle and that stone ground whole wheat flour has made something of a comeback. I've seen one corn mill that doesn't use hominy but also doesn't degerm, there are probably others, the meal and grits need to be consumed soon or refrigerated. There is an old gristmill nearby that I've wandered through a few times. The wheat and corn stones are still there but with the change of generations in 1914 the son modernized and brought in 3 roller mills for the wheat to help keep the mill going. In the upper floors the old bolter sits dismantled and replaced by a more modern and much higher capacity sifting machine.
Nowadays one of the places you might see this disease is in sub Saharan Africa. Using lime to make hominy is the cure.
I always thought grits were made out of hominy, probably because I sure don't like hominy, not even as well as grits, if that tells you anything.
MM, that cornbread loks fine, I like buttermilk pie too, and it doesn't taste anything like buttermilk either.
I plan on buying some grits next time out to the grocery store. (if I can find them) It's been awhile since I tried them. I didn't use to like Brussels sprouts and now I love them.
Taste does change over time. It seems like I do not like some stuff that I did at one time, spam comes to mind.
I know I try to eat at mcdonalds at least every 4 or 5 years, to see if my taste has changed, tried again last week, it just reminded me why I do not eat there.
DonP,
I read about Pellagra recently too when I was trying to make tortillas with the corn I grew last year. I read a little further and found that wood ash will nixtamalize the dried corn. I add a couple cups of wood ash from the woodstove to a gallon and a half of water and boil it awhile then let steep a few days before pouring off the lye water into jars.
I add a couple cups of corn to a pot and cover with lye water,boil a half hour and let it sit a day or two then wash and rinse well and run the corn through a grinder twice. We liked the results enough to go and buy a good press and eat them regularly now.
Hominy grits and regular grits both start with corn/maize. Hominy grits go through the process Paul H describes prior to grinding.
Regular grits are ground white or yellow corn/cornmeal. Cornmeal for cornbread is finer ground than grits.
Saw Jeff's use of grits, he should be arrested for grit's abuse! 8)
So there is grits police that dictate how you can use them? So I suppose it's wrong to use them to help remove coffee tea and blueberry stains as well?
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Quote from: SawyerTed on March 07, 2018, 02:29:01 PM
Hominy grits and regular grits both start with corn/maize. Hominy grits go through the process Paul H describes prior to grinding.
Regular grits are ground white or yellow corn/cornmeal. Cornmeal for cornbread is finer ground than grits.
Oh, I know where hominy comes from and how it gets there, but it is still hominy, and I always thought all grits were made from hominy, I have never even seen yellow grits in real life.
I also understand the grinding, if compared to a rock crusher and sand or gravel, grits would be called reject material.lol
Bless your heart! :)
Sure, after you mentioned perminter cheese, YECH, even potted meat has that stuff beat.
Trying a new wrinkle
This mornings breakfast
Grits made with 1/2 chicken broth I made last night and 1/2 water, Parmesan cheese and topped with 2 sunnyside up eggs sprinkled with a locally produced cajun spice..
VERY filling.
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Yum Yum, You will be very Welcome here. :)
That's a great looking breakfast!
How were the grits with chicken broth?
I may give that an honest try. That is how I cook rice, in broth.
Now is that sorta admitting that the other "try" was a bit "dishonest"? :)
Nooooo.... I never mentioned any other incidents. You mean like brushing my teeth with them and the yet to be mentioned getting my tractor unstuck off of glare ice? All legitimate good honest tries at usage. I'm thinking it might even be worthwhile to try and use some for oil dry.
I bet it will work, shoot pretty sure oil dry will work for grits.
I know, but I had to.
Y'all are overlooking the best alternative use of grits. Mixed with some sugar, water and yeast and allowed to sit unmolested for a couple of weeks, grits will produce a large volume of neutral spirts when distilled!
Ted they tasted good but I made to much and ate it all.
Was uncomfortable for about an hr.
Do you have a still?
Quote from: petefrom bearswamp on March 09, 2018, 04:59:53 PM
Ted they tasted good but I made to much and ate it all.
Was uncomfortable for about an hr.
Do you have a still?
Grits are like rice - eat too many and you feel like a blimp for a while! :D
As far as a still, um no? ;)
No yum yum here,but you are welcome here. Just don't put them things on my plate.
Pete, you keep this up and you will be a keeper.
I'm kinda surprised Jeff hasn't tried cornblasting the rims on the MR truck :D
Some of the posts here give the impression that you have to be from the South to appreciate grits. I was in Michigan this last week and found that one of the Milan restaurants serves grits. So I guess there are people up north who eat grits.
I was laughing about this thread while talking to my daughter yesterday, and she said some of the best grits she ever had was in New York City, apparently they had cheese and jalopenas in them.
Quote from: Jeff on March 09, 2018, 02:22:32 PM
Nooooo.... I never mentioned any other incidents. You mean like brushing my teeth with them and the yet to be mentioned getting my tractor unstuck off of glare ice? All legitimate good honest tries at usage. I'm thinking it might even be worthwhile to try and use some for oil dry.
Reminds me of the snake oil medicine salesman on "The Outlaw Josie Wales" selling his bottles of elixir to cure everything and the old Cherokee "Chief" telling him "You drink it." I wonder how grits do on stains? :D
Quote from: WV Sawmiller on March 10, 2018, 08:23:20 AM
Quote from: Jeff on March 09, 2018, 02:22:32 PM
Nooooo.... I never mentioned any other incidents. You mean like brushing my teeth with them and the yet to be mentioned getting my tractor unstuck off of glare ice? All legitimate good honest tries at usage. I'm thinking it might even be worthwhile to try and use some for oil dry.
Reminds me of the snake oil medicine salesman on "The Outlaw Josie Wales" selling his bottles of elixir to cure everything and the old Cherokee "Chief" telling him "You drink it." I wonder how grits do on stains? :D
Love that movie when he sends the soldiers on a "Missouri Boat Ride".
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Y'all never ate breakfast in the south, or you would know, wouldn't they Danny?
I like that grits in a bowl. Good idea. That way it don't touch the good food and us Yankees can take it and set it on the floor for the dog.
You have a dog that will actually eat grits?? I never heard of such a thing.
starmac,not my dog. She's a Yankee. I mean when I go down South and order breakfast.
TR,
Is the Old Crew still gathering for Breakfast?
The survivors, lost a few.
Been down with a cold the last week, but now am feeling good enough to have a breakfast
Took this page from Lynn's book
Unfortunately my taster is still off so cant vouch for the flavor and I overcooked the sunny side up egg.
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We'll see if my system can take it
I also added some maple syrup after I ate the egg.
Fuel in your tank there Pete! 8)
I thought this was relevant to the topic title. This morning I had Blueberry pancakes and pork sausage for breakfast, so, I didn't have Grits again.
I just might have easy over eggs,toast,fried potatoes for supper.
Releavant?
As long as you didn't eat grits again i think it is. If you do eat grits Ray, we'll need a whole new topic.
Well,I guess we won't be taking up space with that topic.
Well, I think that this is relevant. I had sausage, bacon, biscuits, maple syrup, grits, and a fried egg over easy for breakfast with my family yesterday. There are a few things that are immutable:
1). Gravity. What goes up must come down.
2). E= MC Squared. The old energy and mass thing.
3). Goats will eat anything.
3). Yankees talk funny and generally do not eat grits.
Quote from: WDH on March 19, 2018, 07:12:48 AM
Well, I think that this is relevant. I had sausage, bacon, biscuits, maple syrup, grits, and a fried egg over easy for breakfast with my family yesterday. There are a few things that are immutable:
1). Gravity. What goes up must come down.
2). E= MC Squared. The old energy and mass thing.
3). Goats will eat anything.
3). Yankees talk funny and generally do not eat grits.
Well I guess #3 is right,but depends on what #3 I mean.
You guess which #3 I mean. :D
I can add a to that.
3). Southern people talk about how good something is,but then they have to mix it with something to make it taste good.
You guess what I mean. :D
What on that list do you put the syrup on? No pancakes, no waffles, no French toast, no ice cream. Biscuit?
There is a scene in "To Kill A Mockingbird" that explains syrup.
Well, he did mention he had biscuits. That is a good use for syrup.
That earlier picture of the bowl of grits with the egg sitting on top would have been fine if that was an omelet or scrambled eggs but an easy over egg just messed up the grits.
As far as having to have something else with grits it seems they are the perfect centerpiece and just encourage you to add other dishes and condiments to any meal. More people need to try them at lunch and dinner and realize they aren't just for breakfast.
Scout LOVES that syrup! - YouTube (https://www.youtube.com/watch?v=dJDtvEWshec)
Quote from: WV Sawmiller on March 19, 2018, 09:52:42 AMan easy over egg just messed up the grits
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Check the picture in the OP. ;D The only problem I saw was that the Grits were a bit thick. I prefer them to be a looser but of course when the egg gets mixed in it doesn't matter anyway. Good is good so it looks like a meal to me. food6
Ya know, if you guys would use 2 or 3 eggs, you wouldn't have to use that filler to get full. Just saying.
Quote from: Jeff on March 19, 2018, 09:12:05 AM
What on that list do you put the syrup on? No pancakes, no waffles, no French toast, no ice cream. Biscuit?
Yes Sir. Biscuits. Notice that it is plural :D.
I can't recall ever pouring syrup on my biscuits, but do like honey on them, but their main purpose is sopping up the yellows and gravy. Which begs to question MM, where do you put the gravy on that there breakfast plate?
Biscuits!!!! They should be on the old side,so they hold togther better. Good biscuits you can get three ¾ inch thick pieces easy. Cast iron pan and butter. Cook up some taters too and at least 2 over easy eggs with a slice of cheese on top and a good size gub of jelly and some apple sauce. That will stick to your ribs!!!!
Quote from: WDH on March 19, 2018, 07:12:48 AM
1). Gravity. What goes up must come down.
2). E= MC Squared. The old energy and mass thing.
3). Goats will eat anything.
3). Yankees talk funny and generally do not eat grits.
I think this just shut down the Old Saying thread.
Nothing else to add. :D :D :D :D
Should've added glaciers form in the North during the Nov through April. :D
Quote from: starmac on March 19, 2018, 08:13:36 PMWhich begs to question MM, where do you put the gravy on that there breakfast plate?
No gravy and it was not breakfast. No biscuit but Pepper Jelly on Toast.
QuoteIt's been too long so tonight it was Grit's & Egg.
Well at least you goy the egg and pepper jelly right, heck even the toast. I eat eggs pretty regular of supper.
At least you got that part of it right. ;D :D
MM i was in Douglass GA at a truck stop. They had boiled peanuts.
I tried them hot.
I tried them cold.
I tried them in the pot nine days old.
But willy or nelly
I still prefer them roasted in their shelly.
I got some boiled peanuts at a ballgame this past weekend and they were so salty I could not eat them. Come to find out they were canned boiled peanuts that had been heated in a crockpot in the water that they had been packed in, not good. They needed to be boiled in fresh water to purge the excess salt out.
Must make them even mushier
Mushy is good. 8)
You southern folks best start eatin' some carnivoress foods, seams to me yor teeth are getting some mushy treatement too often: mushed peanuts headscratch mushed corn headscratch mushed all things be softened up for all y'all to eat... ;D candle_smiley smiley_beertoast
Mushed c'est bien et encore mieux si vous l'essayez par vous-même. food6
[/pre]
Je ne comprendez vous tres pas? Mai oui.
Peut-être que Marcel comprendront.
C'est bonne.
Yea, yea, I don't know which one of you to believe. hmmm
My vote is going to the one that speaks English. Them Southern People talk funny.
Probably got some grits and a raw oyster in the same bite, would make anyone talk funny.