Linda found these Jim Dandy grits in the local dollar store.
Do you have these in the south?
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OMG!!!! ;D
I dont eat them often but do enjoy them about once a month or so.
Not even feeling ill yet.
I saw Ray's reaction and realized that he prefers a different brand:
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He is a Quaker man but Linda did OK with the Jim Dandy. :)
That Breakfast looks good, and yes we have Jim Dandy. Our preference is yellow instead of white grits but restaurants only serve white.
There's my Life Time supply of grits. ;D
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And my personal gift to you, my friend. :)
Mr. Davis SIR:
I'm glad to see you are still getting some mileage from the pictures I sent you.
I told you I would deliver and I done dooded it.
GAB
This breakfast topic sponsored by:
FRIED SPAM(https://forestryforum.com/gallery/albums/userpics/10001/20210327_094614.jpg?easyrotate_cache=1616852791)
Never mind. It's still horrible.
Maybe you just didn't incinerate it long enough
Spam is the breakfast meat of hawaii
Both breakfast pictures are the best ingredients for breakfast.
My cholesterol just went up 15 points looking at that. I won't eat the stuff.
Huh, I knew them grits was bad for ya, but just looking at them causes that?
It's the fake meat Ray. :D Mom would put it in my sandwiches, neighbours dog got it on the way to school. I ate the bread and mustard.
Poor dog. ;D
Fried spam is tasty, but probably not too good for you, like a lot of things.
Pete, do you mash those runny yolk eggs and swirl them into the grits? That is a good way to do it. Some of us down South ate grits because we grew up poor and we ate them because that is what we had.
Most other people would have, too. But there are a few (at least one Northern Type that I know of) that would have just starved.
There were many times when grits and mush (cooked cornmeal) was the only thing between us and hungry. :-\
You either eat what you're given, or go hungry. BUT, to be a kid again!
We ate corn up here. Could not afford the machinery to grind it. :D
The Farm kept food on our table. Lots of veggies. :'(
Spam was a Yankee developed product. Jeff's version appears dry. The southern adaptation and upgrade would include frying the spam in bacon grease; thereby increasing its appeal to nearly the level of our native fried bologna. Of course neither rise to the level of the consummate breakfast treat of Country Ham :D
Danny, didnt mix the yolk into the grits, just dabbed my toast into them.
Grits, just butter, salt and pepper.
Mom used to bake spam just like a ham, with a glaze and cloves stuck into it.
Also sandwiches.
I first had fried baloney in Newfoundland while moose hunting, not a favorite of mine.
I think I like Bob's Red Mill polenta AKA grits best
Okay, time to chime in. IRT the original request about Jim Dandy brand grits they were always very popular where I grew up in NW Fla. I don't know of any issues with them. I checked and see we have part of a bag of Quaker grits left. It seems to me like Martha White even made grits but I could be mistaken about that. Of course none of them are as good as the home ground coarse yellow grits my old mentor made (He had them ground at a mill over in Atmore Ala) and served with fish and game. We ate them just like others do rice or potatoes for lunch or dinner.
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This a pack of Geechee Boy stone ground grits from Edisto Island SC just below Charleston that my wife's cousin from near Akron OH dropped off a week or so back. (I guess in the current climate of political correctness this name will also have to change pretty soon. ::)) They are pretty good for store bought, white grits. I am partial to yellow grits in case you have not picked up on this fact.
A grit eating purist will typically only put a little butter, salt and pepper on their grits and maybe some redeye gravy. I know true southerners will sometimes break up a runny fried egg yolk and eat with it. Since I am not a fried egg eater and never eat runny yolks, I don't eat mine that way but a little hard scrambled egg mixed in is okay. Folks putting sugar in them should be immediately banished from civilized society as uncouth and uncultured. (I am still not sure whether it was sugar in the grits or Yankees wearing plaid Bermuda shorts, Panama hats, black socks and sandals that actually led to the outbreak of hostilities back around 1860.)
One explanation for the term Fla, Ga, Ala or Southern Cracker came from the fact they cracked their corn to make their grits. (In Fla the cattlemen used long whips they cracked to drive cattle from the brush so that is another source sometimes used for the term.)
My favorite is a Taylor Ham Egg and cheese sandwich with salt pepper and ketchup . . some people call Taylor Ham Pork Roll
Give me breakfast sausage, eggs over easy, hash browns with chives or onions and I am one happy camper. Toast on the side and coffee with no fixins. I tried grits but won't go back to them, to be fair they were probably instant.
This mornings breakfast should qualify for admission to this topic!
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Biscuit and gravy, fried eggs, home fried taters, your choice of ham, bacon, or sausage. That's the breakfast "special" in any roadside diner in this part of the world.
My arteries throb reading these posts, including mine.
Oatmeal, with raisins, walnuts, cinamon, a little sugar and milk this morning.
Arteries feel better already
I really miss a plate of huevos rancheros, very scarce here and good makin's are hard to find. Canned refried beans are mush.
Im at it again .
My southern pals will probably think that there is hope for me yet, while my glaciated friends will shudder in horror.
No bacon this morning, just eggs toast and grits with a small OJ
no picture tho.
Mixed the grits and eggs in the bowl that I microwaved the grits in.
Was OK but looked a mess.
better with bacon as is most everything.
I may have posted this before, but my intro to grits came in Weldon NC in 1959 fresh out of forestry school when posted to there with the Osmose Wood preserving company treating standing utility poles.
This was my first experience in the south , never having been below the Mason Dixon line before.
Lived in a boarding house run by an old gentleman named Eugene Daniels who's accent was so thick that this yankee nearly needed a translator.
He suggested a diner to me which I went to for breakfast my first morning there.
I t was run by a Greek fellow with a heavy southern and greek accent which further complicated my understanding.
of the English language.
Ordered bacon toast and eggs, he asked if I wanted greets, and I thought why not only interested in filling my hungry 21 year old belly
I did ask him what greets are and he explained the to me.
I really dont remember what my first impression was but I ate them nearly every morning while there and suffered no ill effects, except some light headedness.
Next posted to Virginia where they were still prevalent in another Greek diner in Waynesboro.
More greets which I then knew were grits.
Then to Pennsylvania and grits were scarce there and finally Washington DC area, again a scarcity of grits, and being married then ate mostly at home..
Left that employment and returned to NY in '62, grits practically non existent but I have managed to survive since then with only a very few places serving them.
I no longer get light headed when eating them.
BTW breakfast was $.75 in '59 and my wages $1.25 per hr.
I enjoyed that story! True Grit(s)!
I have had grits in Michigan coming back from the Pig Roast. Customsawyer and I stopped for breakfast at the Bob Evans restaurant in Midland, MI and had breakfast. I was surprised to see them there.
God bless ya pete. i hope youre around a good long while longer. stories like that make me really miss my grandparents.. wont be long and ill be the grandparent.
goes fast dont it? wheres the brakes on this thing golly
Quote from: mike_belben on March 31, 2021, 08:27:08 AM
God bless ya pete. i hope youre around a good long while longer. stories like that make me really miss my grandparents.. wont be long and ill be the grandparent.
goes fast dont it?
Me too!!!!!!!
I ain't even going to pretend that this fits in this category. Y'all are missing out no matter what your geo-circumstance. :) (my phrase, I'm claiming it file it under squirrelganoff in google) ;D
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MMMmmm. That will keep ya going till lunch.
I always like a nice sliced of local cured ham, not the factor stuff stuffed with water and other stuff, toast or pancake and sometimes an egg to go along. Just about to fry me up some of that local ham. :)
Yer not going to set a neighbor's barn on fire are ya?