GRITS! . . . .

[Dave Shepard]

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?

[DanG]

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. :-\ :'(

[Dave Shepard]

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

[Engineer]

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

[Radar67]

Well you boys are passing the YANKEE test with flying colors. I ate rice with a YANKEE...................................once......................... :D

[Furby]

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. 

[thecfarm]

Dave,where are you really from???  Grits,are not the thing to waste your money on.

[Dave Shepard]

I didn't buy the grits, I got them for Christmas. Reallly!


Dave

[Corley5]

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

[thecfarm]

Dave,re-gift them next time.   :D

[Norm]

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

[pappy19]

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.

[ohsoloco]

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  ??? 

[WDH]

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 .

[Tom]

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.

[limbrat]

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

[Radar67]

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.  :(

[Dave Shepard]

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

[WDH]

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 .

[thecfarm]

I won't eat corn beef hash either.     

[ohsoloco]

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

[Dave Shepard]

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

[Tom]

Ok!  Repeat after me.  Knowledge base.  :D

https://forestryforum.com/tips/tips.cgi?display:1143296778-11711.txt

[Dave Shepard]

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

[Tom]

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.