Grits Help

Mooseherder · July 13, 2015, 07:00:07 AM

Tomato Gravy. Is that spaghetti Sauce? ;D

Magicman · July 13, 2015, 07:22:17 AM

No, and personally I do not care for tomato gravy, but it is a delight to many. Here is a recipe: Tomato Gravy

POSTON WIDEHEAD · July 13, 2015, 07:30:06 AM

Quote from: Magicman on July 13, 2015, 07:22:17 AM
No, and personally I do not care for tomato gravy,

Thats because you don't like additives. :D

Mooseherder · July 13, 2015, 03:15:45 PM

Yum and sounds healthy, The first ingredient was bacon drippings and then flour.

Magicman · July 14, 2015, 08:03:10 PM

Quote from: Magicman on July 12, 2015, 10:32:50 PMWe have our county Baptist Men's Night tomorrow night and I will be cooking Grits for ~200 men. We will bake 600 biscuits and cook 65 lbs of sausage. No telling how much sausage gravy and tomato gravy.

Everything went off as planned.

I personally baked 648 biscuits.

And cooked ~4 gallons of Grits.

And of course the "cooks" had to sample the Grits.

While I was busy baking biscuits and cooking Grits, 65 lbs of sausage got butterflyed and cooked.

And much tomato, brown, white, and sausage gravy was made. I imagine at lest 6 gallons.

About 180 hungry folks lined up.

And formed 4 lines as they filled their plates.

thecfarm · July 14, 2015, 08:35:13 PM

Biscuits and sausage sounds good to me.

nmericle53 · July 14, 2015, 08:38:29 PM

Looks like them Baptist's like to eat. MM I can't imagine cooking that many grits. All sure looked good. Was that Pat's recipe for the biscuits?

WmFritz · July 14, 2015, 08:48:52 PM

Careful now... if da Boss sees those photo's, he's gonna hand you the keys da the kitchen.

You may have to replace the g**ts with Yooper Baked Beans though. ;D

POSTON WIDEHEAD · July 14, 2015, 09:58:58 PM

WOW

sandhills · July 15, 2015, 01:49:35 AM

Yep, just like every good mechanic has parts left over every good cook does quality control :D. That's one heck of a meal you guys put on!

Magicman · July 15, 2015, 07:54:27 AM

We had biscuits and sausage left over but no Grits or Gravy. None.

Crow99 · July 23, 2015, 05:57:39 PM

Had cheese grits with supper last night. Pretty good. This is my second helping.

Couldn't find the yellow grits here abouts so had to order them in.

sawguy21 · August 03, 2015, 01:03:07 PM

You must have smuggled them in under Ray's radar. ;D

petefrom bearswamp · August 03, 2015, 05:24:53 PM

I cant help with the preparation, but like grits OK.
Some say that they make good mortar for bricks

Crow99 · August 08, 2015, 03:23:56 PM

These are "Bob's Red Mill" yellow grits. None in the stores up here so I found the best deal with shipping, believe it or not, on the Wal Mart Web site.
The UPS truck comes up here from Massachusetts in the middle of the night when Ray is asleep...

Magicman · August 08, 2015, 03:32:57 PM

Bob's Red Mill Yellow Grits are our favorite.

Crow99 · August 08, 2015, 03:52:34 PM

Magicman, that's exactly what I got. I seem to remember you discussing this a while back. Anyway the name stuck in my mind. And they are good.
My dear wife of 46 years is originally from Long Island NY, and getting her "countrified" has been a long ongoing process, one thing at a time. She enjoyed the cheese grits so things are moving forward. The next time she tried cooking them up with milk instead of water and got them a bit thick, a bit like crumbly corn bread.. a pat of butter and a dash of salt and pepper though and they were good to go too.
An old friend of mine, a guy I used to work with 40 years ago, is coming up from South Carolina next month for a visit, and we're looking at sprucing up our menu a bit to appeal to his southern sensibilities. If you have a good recipe for "shrimp and grits".....

Magicman · August 08, 2015, 03:57:20 PM

Nope, no Shrimp-N-Grits recipes from me, but I don't see how you could go wrong by Googling it.

Crow99 · August 08, 2015, 04:03:05 PM

I'll keep checking. I've got a couple from Google already but wanted to see if there was anything anybody had that was a favorite. It does seem though that it can be pretty hard to really screw up grits.... so I remain optimistic.

Dave Shepard · August 08, 2015, 05:02:22 PM

Quote from: Magicman on August 08, 2015, 03:32:57 PM

Bob's Red Mill Yellow Grits are our favorite.

Calling them polenta must be how they are getting them into Maine. I'll have to report this to @thecfarm :D

We've got RedMill polenta around here, too.

thecfarm · August 08, 2015, 05:22:34 PM

Thank you comrad. It has been duly noted and the alert has been sent out to all channels and road blocks has been set up as well as check points at unknown location.

Magicman · August 08, 2015, 05:32:18 PM

That Spanish word "polenta" was used because Old Bob knew that it would throw them Yankees off of the trail. Thankfully UPS & FedEx are paid well to smuggle the "good stuff" (old saying) into the unsuspecting climes. :D

Dave Shepard · August 08, 2015, 08:05:38 PM

Polenta gets treated the same as grits. Covered in something that has flavor so you don't realize you are eating a winter traction aid. Throw a few meatballs on top and call it food.

Magicman · August 09, 2015, 08:19:45 AM

Or Hot Tamales.

coxy · August 09, 2015, 09:04:18 PM

Quote from: thecfarm on August 08, 2015, 05:22:34 PM
Thank you comrad. It has been duly noted and the alert has been sent out to all channels and road blocks has been set up as well as check points at unknown location.

:D :D :D :D :D :D :D :D 8) 8) 8) 8)