Anything less is just food! 8)
Groan..
Yup, that's what happens when you eat grits! ;D
:D :D :D :D :D :D
An ignominious begining for our new food board. ::) ::) ::)
Dave
The controversy begins anew :-\.
What's that music I hear in the background???
"here we go 'round the marleberry bush...."
asy :D
Here we go again.I'd much rather hear about what blade lube is better,water and soap or bar and chain oil and diesel. :D Pretty quick someone will say how good grits are for breakfast. ::) ::) ::)
I'm eating some right now as I'm reading on here!!! ;D ;D ;D
Teri and Harold sent me up some real southern grits to try some time ago when I asked a couple of questions about them. I've cooked them several times and can say that they are pretty darn good. I'm not sure that I'm making them correctly though. How about some methods and recipes from you grits lovers.
Quote from: thecfarm on October 18, 2007, 06:43:55 AM
Here we go again.I'd much rather hear about what blade lube is better,water and soap or bar and chain oil and diesel. :D Pretty quick someone will say how good grits are for breakfast. ::) ::) ::)
Now thats enough by golly. Everyone knows GRITS is in the main breakfast food groups along with beer and cheerios. ;D
Quote from: thecfarm on October 18, 2007, 06:43:55 AM
Here we go again.I'd much rather hear about what blade lube is better,water and soap or bar and chain oil and diesel. :D Pretty quick someone will say how good grits are for breakfast. ::) ::) ::)
I bet grits taste a lot better with some bar oil and soap. food6
Beer, grits and cheerios for breakfast. :o Definitely a southern thing. ;D
I don't know Maurice, first I ever heard about having cheerios with grits and beer.
Hey guys I am gonna go over and make a post in the Oatmeal Camp. Y'all don't ban me from Gritsville but I have to admit something . . . . I like oatmeal also! :o :-\
But never fear, Grits is #1 and by a longshot. Oatmeal is only used as an emergency backup.
I am gonna go over and try and make peace with the People of Oatmealville. Pray for me . . . . . . . .......
Here is a mind bender, posted elsewhere under another post heading.
GRITS. Girls Raised In The South.
I will leave you to your own devices. 8)
Them the type of GRITS I like Tex! ;)
QuoteHow about some methods and recipes from you grits lovers.
Norm,
There's some intricate instructions and recipes on the knowledge base.
The Knowledge Base is back!!
Thanks Tom! Boy those baked cheese grits look tasty, I'll have to try them out this weekend. :)
So Norm I assume since I have dual citienship - one foot in the oatmeal camp and one in the grits camp i am allowed to post anyway? :D
Sneaky, real sneaky TT! ;D
Eeeeewwwwwwww, one foot in grits and the other in oatmeal. Sounds like a college prank
Well, as promised, I tried some grits. Anybody want an almost full container of grits? I was skeptical as soon as I saw the recipe called for four ounces of pastuerized process cheese product. That'a sacrilege in a dairying household. ;) I lopped off a hunk of Cabot extra sharp and tossed it in the pot. Might have been four ounces, probably was more like ten. :D I'll stick to oatmeal, wouldn't want to deprive the gritsfolk of even one grit.
Dave
Now Dave, you know, as well as every person on this forum, that you can not have a proper opinion on the taste of grits until you have had grits made by a true Southerner. ;)
Spend about 2 days with DanG and I guarantee you will like grits... :)
Maybe we can have a grits cooking demonstration at the Pig Roast. (I hope Jeff didn't hear that :o ) ;D
Now I am not saying they weren't edible, but they are not going to be replacing oatmeal at my house anytime soon. :)
Dave
Here's a good test for all you Northern Boys. What do you put on your rice? And, what do you put on your mashed tatters?
I put tobasco sauce on my rice, and a quarter pounder with cheese on the mashed taters, and throw the taters away.
Dave
How did I score?
It wouldn't be the first time we've had grits at the Piggy Roast. Had'em for breakfast 2 times, that I remember. ;D
Now Dave, I can plainly see one place ya went wrong. Try looking on the other side of the package at the "cooking directions" and not following one of the "suggested recipe" things that are usually offered on those packages. I can't imagine spoiling a pot of grits with Cheese Whizz! ::) :D :D I need to know what kind of grits ya got before I can tell ya how closely to follow the directions. If they are instant grits, ignore the directions completely. They can be made tolerable by adding much more water than they say to, and cooking them for a while, but they will never be really good grits. If they are "quick grits" add a little extra water and cook them twice as long as the instructions say. "Old Fashioned Grits" are the best kind, and the directions for them should be pretty accurate. I always add a tablespoon of butter to the water before I stir in the grits, and I salt the water a bit heavier than they usually recommend. The longer you cook them, the better they will be. ;)
Oh, I see you posted something else while I was typing. If you prefer Mickey D's over good ol' mashed taters, there may not be any hope for ya. :-\ :'(
These were old fashioned grits, and there never has, nor will there ever be any cheese wizz in this house. ;) We buy Cabot cheese in case lots. I could never understand the attraction to mashed potatos. I like food that has flavor, now if you had a lot of gravy to put on'em, well, we can talk about that. ;)
Directions were to boil the water, stir in the grits turn the heat down and cover for 12-14 minutes then melt in the cheese.
Dave
Quote from: Radar67 on March 25, 2008, 02:37:56 PM
Here's a good test for all you Northern Boys. What do you put on your rice? And, what do you put on your mashed tatters?
I put cheese, lots of cheese, and some butter and salt and pepper on my rice. Or nothing. Or some chinese food. Depends on the meal.
As for taters - butter, salt, pepper, roasted garlic, chives.
Why do you ask? :D
Well you boys are passing the YANKEE test with flying colors. I ate rice with a YANKEE...................................once......................... :D
Quote from: Dave Shepard on March 25, 2008, 02:40:12 PM
I put tobasco sauce on my rice, and a quarter pounder with cheese on the mashed taters, and throw the taters away.
Rice goes to the chickens. ;)
I eat my mashed taters the same as Dave. :)
Dave,where are you really from??? Grits,are not the thing to waste your money on.
I didn't buy the grits, I got them for Christmas. Reallly!
Dave
I'm a Yankee and I like grits.... when I'm in the South ;) ;D They're just not the same up here. Must have something to do with the climate ;D :)
Dave,re-gift them next time. :D
I like a lot of things on rice but a good gumbo or jambalaya can't be beat.
I do make grits on occasion but have always wondered if I'm making them true to the south way of preparation. As for oatmeal I had to exist on it during my school days for lack of money. Now the only oats I have are feed to the fat horse. :D
Quote from: Norm on October 18, 2007, 07:46:56 AM
Teri and Harold sent me up some real southern grits to try some time ago when I asked a couple of questions about them. I've cooked them several times and can say that they are pretty darn good. I'm not sure that I'm making them correctly though. How about some methods and recipes from you grits lovers.
I think you can use either vodka or gin, your preferrence.
I love oatmeal made with milk instead of water (I'd rather eat library paste than oatmeal made w/water) with a little sprinkle of brown sugar :)
Aren't grits very similar to polenta ???
Quote from: thecfarm on March 25, 2008, 03:52:06 PM
Dave,where are you really from??? Grits,are not the thing to waste your money on.
TheCfarm.....grits basher ;D.
Hey, when I as in Pennslyvania, I had corned beef hash for breakfast.......when in Rome :).
Yep! Here is a paragraph from Wikipedia
Polenta is very similar to corn grits, a common dish in the cuisine of the Southern United States, with the difference that grits are usually made from coarsely ground hominy (see nixtamalization, which is the process of removing the hull from the kernel of the corn before grinding). When properly cooked, grits and polenta have similarly smooth textures, "grit" referring to the texture of the dried corn before cooking.
I ate at a resturant in Appleton Wis. with some natives once. It was buffet style with lots of meat and gravy dishes and stews and stuff like that but no rice, all that gravy and pot licker and no rice. It was very, very strange.
Geaux grits
The first time I sit down to sup with a Yankee (from Northern Indiana) he passed the rice. I got a big ole wad out in my plate and began to look around the table....He wanted to know what I was looking for. I told him the gravy, said there weren't no gravy, they put sugar and butter on their rice.........I raked the rice back in the pot. :(
Sugar and butter? Blech! I like to pile some General Tso chicken on my rice. ;) I like polenta with meatballs, if you can match that with grits, I'll eat a bucket full. :)
Dave
Dave,
I am going to have to come to your house for breakfast/lunch/supper :D.
I will have to make the Texas Ranger buy me breakfast next week. He won't have to twist my arm to have the grits. The grits at the Whistle Stop Cafe in Livingston, Texas are very good ;D.
When y'all come down here, we will have to have some...On Texas Ranger's tab, of course :).
I won't eat corn beef hash either. :)
I like butter and a little SALT on my rice. If you add a nice pinch to the water when you cook it, it's seasoned enough for me :) If I put sugar on it, then hot milk is getting poured on top ;D
So DanG, are you going to walk me through this grits thing or what? I've got enough grits left in that little tub to make a five gallon pail full. I need a better recipe and instructions. I don't want anyone thinking I don't have an open mind here, I'll give it another shot. ;)
Dave
Ok! Repeat after me. Knowledge base. :D
https://forestryforum.com/tips/tips.cgi?display:1143296778-11711.txt
I don't know Tom, will they still come out right if I don't say y'all to the grits? That might get some weird looks around here.
Dave
Sometimes you gotta do what you gotta do, Dave. :D You don't have to say it too loud, just so that the corn feels at home. :)
Do I get a different flavor if I try saying something different, like you'uns?
Dave
yuo'uns will probably make'em boil over the side and run down the stove. I wouldn't do that if'n I was you.
Keep in mind too that a honest-to-God Southerner might eat a bowlful. Grits are really just another item on the breakfast plate (or dinner plate or supper plate). A serving is usually about 4 healthy tablespoons and they must be of a consistancy that they don't run around on the plate and get into other stuff. You don't mix grits with stuff, you mix stuff with grits. There's a difference. :D I like'm best with salt, pepper and butter.
Quote from: Tom on March 26, 2008, 10:44:43 PM. . . . they must be of a consistancy that they don't run around on the plate and get into other stuff.
Quote from: Tom on March 26, 2008, 10:44:43 PM
You don't mix grits with stuff, you mix stuff with grits.
Quote from: Tom on March 26, 2008, 10:44:43 PMThere's a difference.
Quote from: Tom on March 26, 2008, 10:44:43 PM
I like'm best with salt, pepper and butter.
These Four Points of Light are so paramount to a proper understanding of Gritage that they must be seperated, reiterated, further contemplated, cogitated, and ruminated until your perotid glands are found to have been salivated. But never shall grits be obfuscated, confiscated, amalgamated (with rice; YUCK!), nor regurgitated.
There is no better concise summation on Grit Etiquette to be found. We lovers of Grits must come up with The Ten Commandments of Grits so the Lost may have a Mandate by which to avoid culinary perdition. I will give the first one . . .
The Ten Commandments of Grits
Thou shalt never mix Grits with stuff, but mayest freely mix proper Southern Stuff with Grits.Grits shall never be considered a side dish; thou shalt relish no other millground granules before them.We need eight more . . . (Grit Haters politley asked to refrain from Grit Blasphemy). ;D
Thou shall not make instant grits!
Is adding raw grits to a soup as it cooks to act as a thickner a violation of the first commandment. If it how do i redeam my self?
Put the grits in first....
Radar is a Grit Commando.
Thou shalt not attempt to coerce the unenlightened to try grits.
So far so good, but maybe we need to have a 3-panel International Grit Board of Directors, to approve the Commandments, and make sure no sacrilige finds its way in. How about the only 3 requirements for the Directors be that 1) A Director must be a known Grit eater of Southern lineage, or else if a Yankee, he/she must have clearly demonstrated a true appreciation and love for Grits and Grit heritage, having never insulted the institution of Grits. 2) Have at least 7 years experience eating Grits at least six times a year on average (honor system) and 3) Be at least 50 years of age. We can't entrust Grit oversight to kids. That means I can't serve for another year and a month.
I nominate DanG as Senior Director, and his first official act as Senior Director is to choose a second Director, who also then nominates a 3rd panelist whom DanG must also approve. All Commandments must have unanimous approval of all 3 board members to pass. The existing 4 offerings cannot be grandfathered in, and must be the first order of business once the Board is empaneled.
Once the Board is empaneled, they may make necessary changes to these guidelines, and have the power to make laws and pass other such rules and regulations as they see fit for the betterment of all Gritkind.
Anyone, pro-Grits or anti-Grits may offer a suggestion for a Commandment but it must be approved unanimously by the IGBD.
Grits is, after all, serious business.
So far we have four suggestions . . . .
- Thou shalt never mix Grits with stuff, but mayest freely mix proper Southern Stuff with Grits.
- Grits shall never be considered a side dish; thou shalt relish no other millground granules before them.
- Thou shall not make instant Grits, nor have them in thy pantry.
- Thou shalt not attempt to coerce the unenlightened to try Grits.