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How do you like to eat your grits ?
Posted: Sun Dec 25, 2005 11:18 am
by oldbandnerd
I like mine a little runny with salt and lots of butter . The I put my eggs and bacon in the mix and put it all on a piece of toast and have a big glass of milk ready to wash it all down ..!!! MMMMMM MMMMMMMM
I can hear my arteries hardening as I write this .....
Posted: Sun Dec 25, 2005 11:45 am
by Dan Schultz
Firm enough to eat with a FORK
Posted: Sun Dec 25, 2005 12:10 pm
by Kevin Miller
That's funny. I have just begun to acquire a taste for grits. I like them fairly firm with salt (to add body to the flavor), and butter and sugar. I'm sure as I continue my consumption of grits and as my grit palate develops and matures; I may try some of the variations previously posted. Grits is good!
Posted: Sun Dec 25, 2005 1:03 pm
by tubatooter1940
An old cook at the chow hall in Parris Island, S.C., told me yankees will tell you to drop thier grits away from anything on thier plates and southerners will ask you to drop the grits right on top of the eggs because us southern boys like to "whip 'em up into a slush."
Posted: Sun Dec 25, 2005 2:51 pm
by Dan Schultz
bloke wrote:Hominy is not that much different from corn...
...and "grits" is not much different from creamed corn...
...except no cream.
Both are corn. Corn is converted to hominy using chemicals that one would not ordinarily associate with food (lime & potash, I think). Grits is just roughly ground corn meal.
Posted: Sun Dec 25, 2005 2:51 pm
by ai698
We eat posole in New Mexico, great stuff!!
Posole
Treating corn with lime to remove the tough skins was probably a technique the early Meso-American cultures passed on to the Pueblo Indians in New Mexico. This corn, called posole, is the basis of a dish by same name. A tradition during the holiday season, it is considered to bring good luck through the year if eaten on New Year's Eve. Serve the posole with additional chile sauce on the side for guests to add at their own discretion.
* 3/4 cup dried posole corn
* 1 pound diced pork
* 1 to 2 tablespoons vegetable oil
* 1 large onion, chopped
* 2 cloves garlic, chopped
* 4 to 6 tablespoons dried ground red New Mexican chile
* 1 teaspoon dried oregano, Mexican preferred
Cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer until the kernels "pop." (It takes a couple of hours.) Add more water if necessary.
Brown the meat in the oil, remove and drain. Add the onions and garlic and sauté until they are soft.Add the meat, onions and garlic to the simmering posole along with the chile and oregano. Add more water if necessary and continue to simmer until the pork is very tender and begins to fall apart.
Serves: 6
Heat Scale: Medium
NOTE: This recipe requires advance preparation.
Merry Christmas and make some posole soon!
Posted: Sun Dec 25, 2005 2:57 pm
by Dan Schultz
ai698 wrote:We eat posole in New Mexico, great stuff!!
They eat it in Tennessee, too!
Posted: Sun Dec 25, 2005 4:01 pm
by Teubonium
Subwoofer wrote:I like my grits flushed down the toilet.
Doesn't that make 'em taste kinda shitty?!
I like mine with butter salt and pepper.
Posted: Sun Dec 25, 2005 5:38 pm
by oldbandnerd
Boiled and lightly salted with a big chunk of smoked pork floating in the water to add some grease and flavor ...
ahhhhhh ... there goes my artieries again ......
Posted: Sun Dec 25, 2005 7:30 pm
by Chuck(G)
I like it with about 4 parts coarse gravel and 2 parts sharp sand to every part of grits--oh, wait---that's Portland cement.
Eh, what's the diff?
Posted: Sun Dec 25, 2005 8:11 pm
by Chuck(G)
bloke wrote:Nothing that's "mostly corn" tastes particularly good without additives...but I think I'd rather eat PLAIN grits than PLAIN Spam...??
While I don't care for grits (I cook 'em for my wife), I do like polenta (yellow corn meal mush), paticularly fried or with cheese. It's also different from most people's version of grits in that it's stiff enough that it can be sliced iwth a knife.
Posted: Sun Dec 25, 2005 8:53 pm
by Chuck(G)
You're pretty accurate.
Asparagus is like grass; once a field is established, you can harvest the shoots as they come up, season-round. A single planting can produce for 15 years. So I can see where it's a staple of the restaurant trade. But we don't see more of it in the supermarket than if we were living, in say, Minneapolis.
But then, we grow a lot of grass here too.
Posted: Sun Dec 25, 2005 11:35 pm
by cjk
Chuck(G) wrote:
But then, we grow a lot of grass here too. Smile
That explains a lot...
Posted: Sun Dec 25, 2005 11:55 pm
by Chuck(G)
Nah--you got us confused with BC!
Posted: Mon Dec 26, 2005 10:14 am
by elimia
I always liked to whip my up into a red-eye grit mix by tossing a strip of bacon into um. I haven't tried this yet but I'm thinking of making venison and grits - both are sooooooo good, they can only be better together.
Don't let the PA thing throw you - I'm a Tennessee boy who is just itchin to get back home. People in Pittsburgh have a very tilted concept of what good eats are!
Posted: Mon Dec 26, 2005 10:52 am
by Dan Schultz
bloke wrote:TubaTinker wrote:ai698 wrote:We eat posole in New Mexico, great stuff!!
They eat it in Tennessee, too!
Speak for yourself, ye who are much more of a
Kentuckian than a Hoosier.
more on hominy:
http://www.foodsubs.com/GrainCorn.html
Five miles makes a huge difference, sometimes. Well.... sometimes it does!
Posted: Fri Dec 30, 2005 12:46 am
by Chuck(G)
Betcha Spam's even better if you pour some of this stuff over it:
Posted: Fri Dec 30, 2005 3:02 am
by Chuck(G)
So, let's see, heaven would be grits, chicken-friend Spam with white gravy, Cheez-Whiz and wieners, all washed down with Mr. Pibb--and deep-fried Twinkies for dessert?
Posted: Fri Dec 30, 2005 3:06 am
by Kevin Hendrick
Chuck(G) wrote:So, let's see, heaven would be grits, chicken-friend Spam with white gravy, Cheez-Whiz and wieners, all washed down with Mr. Pibb--and deep-fried Twinkies for dessert?
There ya go!
Posted: Fri Dec 30, 2005 9:23 pm
by Chuck(G)
Grits an' eggs an' brains!
Then maybe a cuppa joe to wash it all down:
