Seeing as though I was born in the south but lived in new england my whole life I have been deprived the experience of good "yukstuff".
In Virginia I had tried "yukstuff" and found it almost palatable. I managed to find a box in the store. Now I need to know what to do with it.
Do you really eat it like cream of wheat or is there a better way?
Tammy
Do you have another name for it? I've never heard of it. Is it as good as your brownies? :)
use the forum search. I know what shes talking about! ;)
Tamiam, just posted a new thread before reading this. See the new product under" Has Jeff been holding out on us" maybe he'll get you some free samples :D ;D :D
I cannot imagine what you mean by "Yuckstuff". Certainly you are not referring to the sacred perfect food called GR I T S (G R I T S should always be capitalized).
First, I hope that if you are talking of G R I T S that the box you refer to doesn't say instant. Instant G R I T S is over processed and in my opinion is a waste of time. Quick G R I T S is about as fast as you want to cook. I prefer the old fashione G R I T S that take DanG near an hour to cook, but I usually eat Quick G R I T S.
If you are talking about , G R I T S don't you dare ruin them by putting milk and sugar on them. It would just break a Southerner's heart to see someone do that to G R I T S . How does a Southerner eat G R I T S? All kinds of ways.
1. Just put butter on them and eat them with your eggs and bacon. Sometimes you put egg and G R I T S on your fork at the same time. Or eat some bacon and G R I T S at the same time.
2. G R I T S is good for breakfast with fried ham. Especially if you put ham gravy or some Redeye gravy on the G R I T S .
3. G R I T S with just butter on it is also great with pan fried fish and hushpuppies.
4. There is a dish called Cheese G R I T S that is fantastic.
5. There is Garlic G R I T S.
6. Last night I even had a Louisana dish of G R I T S and shrimp with a cream sauce. It was pretty good.
Y'know, I've grown up in the South (35 years now) and never did get the hang of g-rits. you can drown them with butter, salt and pepper and then they taste like butter, salt and pepper. They have the consistency of food that has already been chewed for a while and the taste of cardboard (not counting whatever you dump on them to cover up the cardboard taste). At least oatmeal has some flavor! I can't say I hate g-rits as they do not have enough flavor to hate. But I certainly will not order them or put them on my plate, and if'n they are put on my plate I'll just eat around them. I'd rather just eat the butter, salt and pepper without the g-rits.
I agree, when I had them they didn't have enough flavor to form an opinion. I bought some hoping to make them somehow and decide once and for all if this "yukstuff" is any good or not.
That shrimp and Grits might be interesting.
So can anyone produce a recipe worth making?
Geeeez Rocky_J, that just plain hurts to the core. I think someone ruined your taste buds as a young boy. In fact, I think potatoes for breakfast should be outlawed in the South. Used to couldn't ruin a breakfast with potatoes anywhere in the South..
All this talk about 'yukstuff' and all I ever could remember not likin' as a kid was hominy. White corn and I couldn't eat it. Sat there after many a meal with that white corn staring back at me on that plate.
Now, when I look up Grits for 'yukstuff', DanG if it isn't hominy!!! I couldn't believe it.
Here is a site from Quaker Oats
http://www.quakergrits.com/QG_Products/oldfashioned.htm
No cholesterol, some calories, little fat, some carbs, but they don't list anything for taste. ;D
I guess its just for a filler, to take up space and make you feel full.
A little something I found that should help set the record straight for once and for all! :)
________________________________________________
True Grits:
Grits, so simple to prepare, so easy to screw up.
If by chance you have the opportunity to take a southern journey, and feel the desire to try a little of the local fare, you are doing yourself a terrrible disservice if you order grits from some chain resturant !!!
Commecial preparation requirements are just not appropriate for good grits! The first problem is that grits are meant to have salt as a primary ingredient, without salt the corn just taste like mud.
Secondly, just like small batch bourbons, grits are not to be mass produced. More than a 4 quart pot will go "bad" before it can be served.
OK, that said, we come to the grits. If you are looking at instant grits go ahead and mix those with some water, stir well, and spackle any cracks your walls may have, because that is all they're really worth. Real grits are "Quick Grits" or stone ground grits, nothing instant, period.
Now for the hungry family of four get your pot on the stove and pour in 3 cups of cold water, add 3 spoonfuls of salt ( don't worry, the corn will absorb most of this) and 3 tablespoons of butter ( REAL butter, preferably sweet unsalted) bring this to a slow boil.
Measure out 1 heaping cup of grits, and slowly blend this into the boiling water, If you just chunk the grits in at once you will get just that, chunky grits.
Now stir once more, reduce the heat to simmer, put a lid on, and leave alone for 5 minutes. Don't peak, or your grits will be too thick.
That's it. Serve at once, with eggs, bacon or sausage.
Don't let your grits set too long tho, they will initially congeal and then form an unmoveable bond to your pot, all quite inedible, but handy for creative doorstops or small statuary.
Suggested additions;
NEVER PUT SUGAR IN GRITS !!!!!! They are not a cereal, think of them as a starch side dish such as cream potatoes or rice pilof.
Garlic is a nice flavor inhancement, particularly served with steamed shrimp and brown shrimp gravy.
Cheddar cheese blends well too, even a pepper jack.
Following these simple directions will provide you with a truer grit experience, like momma used to make....
Now, git in that kitchen and rattle some pots and pans.
Charlie, everybody down here knows how to eat Grits. You fill yore plate with aigs either sunny or over oncte, shovel some Grits on top. Crumble up yore crisp fried bacon on top of the Grits, now chop yore fork down through the bacon and Grits and mix them aigs in thoroughly and commence to eat!
Grits are ground corn. If they are prepared properly and you possess a fine honed taste for the elegant, your brain will reel with the succulence of the toasty tasting treat. While most Northerners, unaccustomed to the richness of southern cooking, look upon Grits with disdain, a true Southerner will try to keep his tongue from slapping him to death when presented with a large helping on a platter with with fried eggs and country cured ham.
http://southernfood.about.com/cs/gritsrecipes/a/grits_recipes_2.htm
Take note that properly spoken of, "Grits are" not "Grits Is". :)
Stan! Oooooooeeee! Yes sireeee bobcat! That is how I like G R I T S too. 2 eggs overlight, 2 strips of crisp bacon and G R I T S with butter. Then mix the eggs up into the G R I T S and break up the bacon into it. Mmmmm! That's good eating.
CKTATE, G R I T S that have congealed are not worthless! Haven't you ever had fried G R I T S? If you haven't, you sure are missing something DanG good!
Tamiam I sent you some G R I T S recipes, but for you and other deprived souls, here is another website with G R I T S recipes.
http://www.g rits.com/g rits.htm (note: take the space out after the 'g')
Well dad gum Charlie, ain't never let none of em set around that long to try it!!! ???
I will also state for a fact that I like the occasional mess of hash browns cooked up with onions and cheese and a good sized dollop of ketchup with my ham and eggs too!!!! :)
DanG! If it 'twarnt for Grits, this whole Forum would fall apart! :o
BTW, I suspect if someone did search, I think you'd find I was the first one to use the word Grits (as a food) on this Fourm.
Have any of you tried garlic powder for flavor on your eggs? I can't handle sauteed garlic, but can't hardly eat an egg anymore without lots of pepper and garlic. I don't use salt for flavor at all.
Tamiam, I guess some people wouldn't consider me a southerner. Grew up in Virginia (Richmond to be exact) and some southerners think Va is too far north. Here's my take on the grits discussion. You have to view grits more as a flavor "carrier" - sorta like the original tofu. Not much flavor by itself but very good at taking on the flavor of whatever you mix with it. I've always liked mine with lots of butter and salt. I'll have to buck the true southerner protocol and say if you want sugar in your grits, put sugar in your grits. Life is too short to live by some sort "food rules". Eat what tastes good. My wife is a chef who grew up in Alabama and sometimes those food experiments taste pretty great. She and I do disagree on a couple traditional food products. I can't stand boiled okra, tastes like a salty snot and my wife doesn't understand the appeal of scrapple (more of an mid-eastern thing, not necessarily a southern dish).
Eat, drink, and be merry.....you know the rest.
I ain't never had no Grits before but my dad used to like them. I do like hominy. The one thing I don't like is Okra! I've only had it boiled or steamed but it was so slimy I couldn't eat it.
When I become President of the United States, I'm gonna outlaw eating potatoes for breakfast. Whoever started up eating potatoes for breakfast just didn't know any better.;D
I like fried okra, but ain't too keen on eating boiled okra.
CHARLIE, You ain'ta goin'a get my vote! I like fried 'taters for any meal.
Fried, baked, boiled, mashed,shoestring, hashbown, stuffed, and baby reds boiled with sweet cream butter. Never a bad potatoe.
Put your Grits away and try this, good morning, noon or night hot or cold, ketchup or gravy.http://www.pasty.com/
I'm not quite sure what I just looked at. Lots of advertising. ???
try this one http://www.kenanderson.net/pasties/michigan.html
And the Cornish miners left there mark (and the pasty) in SW Wisconsin due to the lead mines, as well.
http://www.mineralpoint.com/cornish_festival.html
One of those beef pasty's will fill you up, for sure. Not sure if it would be even fair to compare them with a plate of Grits over eggs, bacon, etc.
Apparently its 'the' lunch all wrapped and ready to eat.
I'se born and raised in Vermont.
Havin' said that:
Grits 'r' good. Y'ever heard of a Yankee say that?
Taters is good too. I like 'em home fried, crisp with lots of spices and peppers, onions and cheez.
Heck, anything, any way, anytime, as long as it's breakfast, is good. Best breakfast I had in a long time was slices of BBQ beef brisket (that I smoked myself for 11 hours), fired up in a pan with eggs over light, some green peppers, jack cheese and a dash of Tabasco. No grits though.
;D
I need to add there is an art to eating boiled okra. You need on your plate with it some butterbeans or peas and some cornbread. Not the sweet kind that's got sugar added, just plain old cornbread. Preferable crumble up the cornbread and dip some pea soup over it, and then some peas. Then add your boiled okra and other vegetables. Mix it up. On the side you need some vine ripe tomatoes, not store bought, and some onion. Pretty much any other vegetables will do but some boiled corn on the cob will surely round it off. The corn will have better flavor if it is cooked in with the peas. The peas will have more flavor if they have some bacon or fat back cooked in with them. Now, only one more thing. Also have on the side some battered and fried green tomatoes. That'll do it, you don't need any extra meat with this meal. Be prepared to lay down and take a nap afterwards. Going back to work will be out of the question. :)
If you have eaten this earlier and you are hungry before bedtime, you can top it off before you go to bed with some cornbread and buttermilk, or regular sweet milk and cornbread will do. Crumble the cornbread up in a glass and add milk. Eat with a spoon. ;D
:D :D What about perrogies? I think that's Ukranian cause we never had them here in the east, but out in the praries they live off'em. They are basically cheese, potato and dough encasing it. Barf!! :::: Man if I ate them again, they'de be comin out both ends. I'll take a scrambled egg and slice of pattie sausage , hash brown and a muffin, oh and that coffee Tom. I'll have a double double please. Only thing with corn in it that I want is corn bread, steamed brown bread, fritters, or kernal. Mmm mmm corn bread or steamed brown bread with maple syrup, now ya got something to lick your face about. :D ;D
Thanks everyone for your recipes and advice. In 2 days I'm on summer vacation and can't wait to try some of the recipes. ;)
Tammy
I say we get started early on the impeach Charlie campaign!
Your gonna name a Peach after Charlie?
Charlie peaches,is them a old heirloom variety,or one of the new hybrids? :D :D Freestone or cling?
I've heard of peach brandy, but not peach campaign ;)
Vote for me for U.S. President and I'll put 2 chickens in every garage! I'll ban potatoes for breakfast and put out a decree that eggs must be accompanied by a good helping of properly prepared G r i t s. Then we'll all celebrate with some of dat bubbly Peach Campaign that Jeff is gonna make.
Did I hear that the south lost?
I have to dissagree about potatoes for breakfast. A nice yellow potatoe, diced into 1/4" cubes with skin still on and fried crisp in the fat from the bacon, now that's good eatin'.
Drat! Jeff done messed with G R I T S! Now whenever you write
G R I T S he inserts taters. That ain't playin' fair! ;D
Well now THAT'S why my head is spinning!!!!
I keep seeing taters and I KNOW they be saying G R I T S, but then someone else be saying potatoes and I'm wondering what they're REALLY saying.
Oh never mind, I'm staying out of this one!!!! ;D
I work at a large resort hotel in WV as a waiter. We serve grits every morning. It is listed as a cereal on our menu, but is served with eggs as a side dish.We have potatos as well and some guests eat both.with their filet mignon, trout or omelette. I had a guest tell me that he requested that no grits be served with his eggs in South Carolina, but when he was served the grits were on his plate. His waiter when asked for an explanation said "I think its the law that grits have to be served with eggs in SC"
I was just wondering why no one has mentioned ramps. They are served with eggs, mixed into cornbread, and eaten raw or cooked by themselves. Around here there are even ramp dinners at churches and organizations. Are they popular anywhere else?
David
QuoteDrat! Jeff done messed with G R I T S! Now whenever you write
G R I T S he inserts taters. That ain't playin' fair! ;D
I didnt do it Charlie! Its one of da udder guys wif da keys to da forum. I bet it was TOM! :D
Honest, I am innocent this time. I hate to say it but I got g.r.i.t.s setting on my desk as I type this...
Jeff?
What grit was that sand paper you were using? Was pretty rough stuff wasn't it? ;D
Jeff, why don't you post the yuk I sent ya? ;D
I didn't do nuffin' :-/
QuoteJeff, why don't you post the yuk I sent ya? ;D
Don, that turned my stomach worse then grits.
Tom it's only fair. ;) Last time da finger was pointin' at me and I didn't do Nuffin' either. :D
There's gremlins. :D
Well, I fixed it. I still bet it was Tom. I think he was trying to start a grits revolt. Well, grits is revolting enough so I put em back! ;D
I am actually thinking about trying to eat those grits this weekend that shopteacher sent me so they aint on my desk anymore. I figure I better wait til the weekend so I got a day or 3 to recover.
I reckon if we can come up with a recipe for GRITS and Marmite then we will be on to a winner.. 8)
I already found one. ;D
A little dab-a marmite in grits is almost like putting on gravy. Well, Maybe not quite, but they do get flavored. :)
I'll bet it was Paul. He's been sneekin' aroun' here all hours. :D
QuoteGrits are ground corn. If they are prepared properly and you possess a fine honed taste for the elegant, your brain will reel with the succulence of the toasty tasting treat. While most Northerners, unaccustomed to the richness of southern cooking, look upon Grits with disdain, a true Southerner will try to keep his tongue from slapping him to death when presented with a large helping on a platter with with fried eggs and country cured ham.
http://southernfood.about.com/cs/gritsrecipes/a/grits_recipes_2.htm
Take note that properly spoken of, "Grits are" not "Grits Is". :)
Absolutely the best- grits, fried eggs, country ham. The grits are the perfect couterpoint to the deep complex (and SALTY!) taste of redeye gravy. It's BECAUSE of what might be termed their blandness- it's not really, but it takes on a true dimension when the red-eye and ham are added. Then you know what your tongue is talking about. lw
You ain't jes' whistlin' Dixie. Mmmmmm Mm! Now that is some good eatin' Grits with redeye gravy, thick slice of fried ham and fried eggs! 8) Now that is a breakfast unequaled.
Quote from: CHARLIE on June 20, 2004, 08:21:53 PM
3. G R I T S with just butter on it is also great with pan fried fish and hushpuppies.
Hey Charlie,
Down this way hushpuppies are a type of shoe! I think I'll pass on that one!
Charlie.
I would rather eat my shoe than a bowl of GRITS.
Around these parts we feed ground corn to the steers. Then eat the steers. So I guess we are GRITS eaters, indirectly ;D ;D ;D
Jason
I'm with KiwiCharlie
What are hushpuppies up there?
Hushpuppies are little balls of seasoned and deep fried cornmeal. Make 'em right and they are a meal by themselves. ;) ;D ;D
Hi Fla,
Dont you love a global forum and the differences it brings up! :D Its a hoot.
Charlie.
Well DanG has ate GRITS all his life !!!! And look what it has done to him
Most people don't know this, But he's really only 26 years old !!
I think it has something to do with effecting you aging process & has also
been know to Kill Brain Cells !!!!!!!! Jeff try it once & then he had to have
surgery !! :D :D :D :D :D :D :D ;D
Who started this thing again anyhow ??? :)
Every going, Muleman. :D :D
You can't kill it. Grits is an Institution. :D :D
Course, so is The University of Georgia and Alcatraz. :-\ :D :D
KiwiCharlie, I wood betcha there is no other place on the Internet that has all the answers that this place does. We are all Certifiable 'xpurts. ;D :D :D
nows i cant say enough about how good GRITS is buw we do have other pass times
down heres
(https://forestryforum.com/gallery/albums/userpics/12246/tnlogger_the%20good%20life.jpg)
that there #1 sport of the south. :D :D :D
Hi Fla,
Well, I agree with the 'certifiable' part of your post!! ;) :D ;D
Charlie.
:D :D :D :D :D :D :D :D
Ban potatoes for breakfast up here and you will be stood against the wall with a last choice of cigarette :D Diced and fried with skin on, chives or chopped onion, and garlic. Somehow yukstuff does not have the same appeal.
Grits = Ground corn = chicken feed = fried chicken, so yeah I eat grits
:D :D :D :D :D :D :D :D :D :D :D :D :D :D :D