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BS: Grits?
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Subject: RE: BS: Grits? From: Rapparee Date: 24 Apr 06 - 06:19 PM Girls Raised In The South Or so my wife (born in DC, raised in Louisiana, Michigan, DC and Maryland) tells me. |
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Subject: RE: BS: Grits? From: Steve-o Date: 24 Apr 06 - 06:01 PM If grits are expensive where you are, an effective substitute is boiled newspaper. Same consistency, and tastes just like whatever you pour on it. |
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Subject: RE: BS: Grits? From: jeffp Date: 24 Apr 06 - 05:08 PM And hot sauce. |
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Subject: RE: BS: Grits? From: GUEST,Russ Date: 24 Apr 06 - 04:41 PM Grits are an excellent vehicle for salt and pepper and butter. |
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Subject: RE: BS: Grits? From: Emma B Date: 24 Apr 06 - 12:36 PM From Wikipedia, the free encyclopedia Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow. Non-durum semolina porridge or farina has come to be known in the United States by the trade name Cream of Wheat. Semolina pudding is made by boiling or baking the grain with milk and sweeteners. The pudding can be flavoured with vanilla, served with jam, and eaten hot or cold. In most of India, it is known as sooji; in southern India, rava. In much of North Africa and the Middle-East, it is made into the staple couscous" I still don't know what "gruts" are! |
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Subject: RE: BS: Grits? From: Uncle_DaveO Date: 24 Apr 06 - 10:51 AM JohninKansas opined: The closest common wheat equivalent would probably be a plain gravy, since a bit of grease and some milk are needed to make wheat flour stick together. I think you (along with everyone else here) have neglected to think of couscous, a wheat-flour product made without milk or grease. Actually, couscous is a variety of pasta. It comes in little grains, of different sizes. The smaller sizes make up into a paste which the uninitiated might confuse with grits, or farina, or even mashed potatoes. Like those products, couscous is very bland, and needs butter or gravy or some sort of sauce to give it a little more robust character. While the traditional pastas, like spaghetti, are best eaten al dente, or "to the teeth", what you might call slightly undercooked, you don't really want to eat underdone couscous. When it absorbs liquid inside you, it can be the cause of a lot of discomfort. Dave Oesterreich |
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Subject: RE: BS: Grits? From: dianavan Date: 23 Apr 06 - 11:47 PM I know what grits are and I'm from the Northwest! No different than potatoes and rice and pasta. They are all starchy and they all taste better with some gravy or sauce. I never had them with breakfast but one of my favorite meals is hominy grits and gravy, collard greens and red beans. Of course the collards should be cooked with bacon greese with a few sauteed onions. Top that off with sweet potato pie and you'll be in heaven. Where did I learn this? I can't exactly remember but it might have been from an African American cook who had converted an old box car (maybe a caboose) into a little restaurant in Seattle. I used to eat there often. I will be forever grateful. I get so bored with potatoes, and pasta and rice. Bring on the black-eyed peas and the pecan pies as well. |
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Subject: RE: BS: Grits? From: JohnInKansas Date: 23 Apr 06 - 08:01 PM Some years ago, while catching up on my reading, I "snacked" on a sack of soy nuts (Roasted, salted, soybeans). After consuming approximately a pound, I developed something of a thirst, so I "tossed" a 12 ounce can of refreshing beverage. The effect was immediate. I don't know if the soy nuts actually swelled, or if it was just the effect of the salt on the carbonation in the beverage; but I can attest that it was mightily uncomfortable, and it seemed there was nothing I could do about it. I was, for a time, seriously concerned that I'd caused myself serious injury. It turned out to be "uncomfortable," (an understatement) but had no lasting effect. Some years back, when the rodenticide D-Con was first introduced, a part of the "technical information" was the claim that rats in particular, and most other rodents, are "physically incapable of vomiting" (regurgitating may be the word they used) so the slow acting ingredient, which induced internal hemorrhaging, was effective on them. At that time, it was believed that the ease with which dogs regurgitate would prevent them from being seriously affected and that more than minimal protection from access by other common animals was not really required. That view has changed, and it is NOT considered safe to use where ANY pets or other animals will have access to it. While there is a "possibly credible" source for the claim that rats can't puke, I haven't seen anything authoritative about their ability to burp or fart. One of our many experts on the latter subjects may be able to offer an opinion, or may be willing to run a few experiments. John |
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Subject: RE: BS: Grits? From: Rapparee Date: 23 Apr 06 - 07:52 PM And Bee-Dubya, I don't give a flying...squirrel...if you don't like instant grits! I posted this to (hats off!) the MOAB, but it is appropriate here. Try it before you dis it -- I got the recipe from Colonial Williamsburg in 1976. Grits Souffle (Quantities and temperatures are US, so adjust accordingly) 2 cups milk 1/2 cup instant grits 1 teaspoon salt 1/2 teaspoon baking powder 2 Tablespoons melted butter 1/2 teaspoon sugar 3 eggs, seperated Preheat the oven to 375 degrees F. Grease a 1 1/2 quart casserole or souffle dish (I use butter). Scald the milk; add grits and cook until thick, stirring constantly. Add salt, baking powder, butter and sugar; mix well. Beat egg yolks and add to grits. Whip egg whites until they hold soft peaks and fold into grits mixture. Pour into prepared dish. Bake at 375 degrees F. for 30 minutes and serve hot. Will serve 6, but more likely 4, or if you really like it as we do, 2. HINT: Before adding egg white, mix in 1/2 cup grated sharp cheddar cheese and a dash of tabasco sauce. (I realized this morning that some finely dices mild green chiles would work well with the cheese and tabasco sauce. I also used Tiger Sauce this morning because I didn't have any tabasco and it worked very well.) |
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Subject: RE: BS: Grits? From: Jim Dixon Date: 23 Apr 06 - 04:53 PM Here's what Snopes.com has to say about exploding animals. |
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Subject: Miss Otis RE:Grits? From: Severn Date: 23 Apr 06 - 04:21 PM Then they ARE an Anty-Terrorist Weapon of Destruction, after all! |
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Subject: RE: BS: Grits? From: Bee-dubya-ell Date: 23 Apr 06 - 04:13 PM Uncooked instant grits reportedly may be used as an eco-friendly ant killer. The ants eat them and, upon ingestion, they expand to several times their dry volume, causing the ants to explode. |
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Subject: RE: BS: Grits? From: Kaleea Date: 23 Apr 06 - 02:55 PM My mother did not force my brothers & I to eat grits or cream of wheat, as we preferred Malt o Meal--chocolate flavor was best--but she & I certainly cooked it for Daddy. Yew'unz thet love grits may enjoy this tidbit. Years back, when I performed at military posts/bases, I gone out in the field-guitar in hand-with the chaplain for an early Sunday morning church service for some troops who were in basic training, afterwhich he took me to the mess for breakfast. The chaplain & I were both from Oklahoma, & had a difficult time keeping a straight face as we listened to a group of trainees sitting nearby. Some trainees who were from the northern USA asked outloud "what IS this stuff?" referring to the grits in one segment of the mess hall food tray. A trainee who sounded as though he was from 'Bama (or thereabouts) answered, "Why, thems grits." "Grits? What's grits?" the northern trainees asked. "Grits," explained the young'un from 'Bama, is quite a Southern delicacy. Now, these here grits are just ordinary, little bitty grits, and right plain the way the mess Sarge fixes 'em. Now you just crumble up your bacon into it & add some salt & pepper," he said as he doctored up the mess hall grits, "and they ain't too bad." "Well, where do grits come from?" "Well, boys, they grow em in the deep South. Now these here are puny little bitty thangs-no self respecting Southern cook would ever serve such grits as these. Now, my Daddy grows grits on our farm back home in 'Bama, & they's right big grits. In fact, we're always winnin' the prizes at the fairs for the biggest grits grown anywhere! Why, my Daddy & I grows 'em so big that some years they's pert near 's big 's basketballs!!" The Northern trainees bought every word of it as the Chaplain & I attempted to maintain our composure. |
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Subject: RE: BS: Grits? From: Bat Goddess Date: 23 Apr 06 - 02:20 PM The way I heard it was rats have no way to release excess gas, so if you leave out Coca-Cola for them, they'll drink it and explode. First read that in a book of recipes and hints for English-speaking people living in Egypt. Linn |
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Subject: RE: BS: Grits? From: JohnInKansas Date: 23 Apr 06 - 02:17 PM Severn - Add to your list that "if you shoot BBs at bats they'll think they're bugs, and will swallow them until they get too heavy to fly." Tried it once, as a youngster. My only comment is that it must require fuzzy BBs, as the evaded and ignored all my shiny ones. John |
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Subject: RE: BS or No?: Grits and bears it? From: Severn Date: 23 Apr 06 - 01:33 PM My late ex-Mother-In-Law used to spread grits out on the deck of her summer cabin in Virginia, claiming that she read somewhere that if the carpenter ants that plagued the place ate the grits and then consumed water, that the grits would expand and destroy them. A natural pesticide. It reminded me of stories from ex-navy people who claimed if you threw up pieces of an Alka-Seltzer tablet to the hungy and ever-present gulls that followed the ship and were physically unable to fart, that it would cause the birds that ate them to eventually explode from the expanding gasses while the sailors watched with amusement. Can someone please tell me--Fact or Legend? |
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Subject: RE: BS: Grits? From: JohnInKansas Date: 23 Apr 06 - 01:23 PM Just as some don't feel they've had a meal without smashed 'taters on the side, others just have to have some rice with everything, poi is a staple in some places, and there are some who just gotta have grits. The basic boiled-and mashed-potato in its pure form has nothing on the grits, as far as taste or texture is concerned, but it adds some starch to the meal and balances a few of the essential food elements that may be missing from the main courses with which it's usually served. Some, perhaps most, people learn to "doctor" their favorite paste on the plate, and some cooks add a little extra; but hardly anyone "eats it plain" unless they've been conditioned over long exposure to the "eat it 'cause it's there" behaviour. The basic "grits" is just boiled corn meal. The closest common wheat equivalent would probably be a plain gravy, since a bit of grease and some milk are needed to make wheat flour stick together. Rice "flour" is seldom seen, but I'd suppose you could do about the same with it - and it'd probably "taste" much like poi.(?) As Don Ho supposedly said in reply to the oft-repeated "Poi tastes like wallpaper paste," - - "You guys make great walpaper paste." Trying to analyse what one of these basic starches is like as something that stands alone is rather futile. It's how each goes with the rest of the meal that matters. If you find some grits on your plate, it's probably safe to eat. Contrary to popular lore, small amounts probably won't instantly transform you into a hillbilly red-neck or to trailer trash. (You have to rent the trailer and put a gun rack in your pick-em-up for semi-complete transformation. At least 3 junkers and an old 'fridge in the yard at the trailer park is mandatory for full effect.) John |
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Subject: (no)RE: Grits? (In 4 Part Hominy) From: Severn Date: 23 Apr 06 - 01:14 PM Grits was also the name of a somewhat Zappa-esque, Rock band of classically trained musicians that played around the Washington DC area and featured my neighbor from across the street, the late Rick Barse and his wife Amy Taylor back during the decade of the 70's. No recordings were ever issued at the time, but a friend at work who used to be a fan came up with a CD of demos and live cuts that had been eventually released in 1993 as "As The World Grits" on Cuneiform Records (55008). Some years later another live CD from a tape recorded at an outdoor party at someone's house, my friend told me, emerged from somewhere and he made me a copy of it but, I don't know who put it out. Meaningless local Washington DC area trivia to most of you, but I still remember going to places like The Grog & Tankard and Columbia Station to hear them. Old memories got stirred up. Rest In Peace, Rick! |
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Subject: RE: BS: Grits? From: Jim Dixon Date: 23 Apr 06 - 01:12 PM I didn't grow up eating grits, but I learned to like them as an adult. Bland and starchy? Well, yes, but potatoes and rice are also bland and starchy. They come in a nice little round cardboard box, like cornmeal or oatmeal. I keep wondering when they're going to quit making round boxes and instead sell these things in bags or rectangular boxes. I can't think of any reason why a round box is more practical; I suspect it isn't and they still make them only because people expect it. The last couple of times I bought grits, they came in a round cardboard-sided box with a plastic-rimmed lid which is a sacrilege and a sign of the Second Coming, I suppose. By the way, the Quaker Oats Company (once independent but now a division of PepsiCo) seems to have a monopoly on the marketing of oatmeal, grits, and cornmeal. I wonder how they get away with that? Does anybody know of another brand available in the US? |
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Subject: RE: BS: Grits? From: Bat Goddess Date: 23 Apr 06 - 12:26 PM I don't know how grits came up in conversation one night at The Press Room in Portsmouth, New Hampshire (about as NORTH and New England as it gets in this country), but a friend (whom I think comes from Chicago) was telling me about the fabulous grits recipe she uses. From what I remember, the key ingredient was a lot of cheese and salt & pepper besides the grits themselves. I've never had grits in any form, but I think I could really enjoy grits with a lot of cheese. (Can't tell I'm from Wisconsin originally, can you?) Linn |
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Subject: RE: BS: Grits? From: Azizi Date: 23 Apr 06 - 11:40 AM I should have also added that when music is at its funkiest, in its raw, unadulerated form, and when the musicians play that music till their whole body is covered with sweat and the vocalists sing up a storm and woman dance till their "wig hats" come off and men don't care cause it's all about the music and the song and the dance and not how fancy dancy one looks-that's getting right down to the real nitty gritty. |
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Subject: RE: BS: Grits? From: Azizi Date: 23 Apr 06 - 11:31 AM So this is a music forum, right? So let's get right down to the real nitty gritty: The Nitty Gritty recorded by Shirley Ellis Yeah, mmm, yeah Do you know that some folks know about it, some don't Some will learn to shout it, some won't But sooner or later baby, here's a ditty Say you're gonna have to get right down to the real nitty gritty Now let's get right on down to the nitty gritty Now one, two nitty gritty Now yeah, mmm, nitty gritty now Ooooowee, right down to the real nitty gritty Ooooowee, can you feel it double beatin', I keep repeatin Get right down to the real nitty gritty Say it again double beatin' Get on down, we gotta get right down to the real nitty gritty Let's get, let's get right on down to the real nitty gritty It's all right, it's all right Get on down, get on down Get right down to the real nitty gritty Listen to me now Oooowee, ooowee Come on and let the good times roll Let the music sink down in to your soul Double beatin', keep repeatin' You gotta get right down to the realy nitty gritty Get on down, get on down Talkin' about the nitty gritty Get on down, get on down Source: Leo's Lyrics Database According to various online etymology websites, "nitty gritty" means the real deal, the heart of the matter, the basic facts. I would define "nitty gritty" as the true, unadulterated facts, given without any dressing up for niceness or for social correctness. Various online etymology sources note that the first documented usage of "nitty gritty" was in 1956, as used by African American jazz musicians. |
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Subject: RE: BS: Grits? From: Bill D Date: 23 Apr 06 - 11:11 AM **musical interlude** I wonder if grits could be substituted in the Scots song about the old man with the young wife..? "The very first nicht that he got wed, he sat & grat for A new term in the language.. grit-gratting! |
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Subject: RE: BS: Grits? From: Leadfingers Date: 23 Apr 06 - 06:14 AM As a Visitor to your fair land ( Last year for the Getaway) I have to admit to having eaten Grits - Overnighting before the Getaway with Fortunato and co , I had grits for breakfast ! The fact that I never particularly want to eat them again , is most certainly NOT a reflection on the cooking ! Grits is another thing that I can take or leave , and given the choice , I will leave them ! |
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Subject: RE: BS: Grits? From: John Hardly Date: 23 Apr 06 - 05:55 AM Plural. One grit would be very, very small. Filling, yes, but very, very small. |
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Subject: RE: BS: Grits? From: JohnInKansas Date: 23 Apr 06 - 01:30 AM As Jerry Rasmussen noted, almost every "grits" devotee has a favorite and magical recipe, and it's sacrilege to make 'em any way but "like mama did 'em;" but for those Yankees that don't know grits, any box/can/sack of corn meal will probably have a recipe. The problem is that in deference to civilized tastes, they call it "corn meal mush." Commercial "corn meal" is usually ground fairly fine, and some folk like their grits made from a courser grind. In some cases it's more like "cracked corn" than corn meal; but the flavor's pretty much the same (absent) and the texture isn't too much different once it clabbers up in the pot. Grits, mush, farina, couscous, poi, or even white rice or macaroni if overcooked - - all about the same. Of course, if you use my recipe with just the right touch of my secret flavorings and if you get exactly the right texture by using my secret methods, and if you serve it with just the right other foods to bring out the magic, then ... ... or not. John |
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Subject: RE: BS: Grits? From: Bert Date: 22 Apr 06 - 10:58 PM Never tried that JIK. I'll remember it the next time that I have catfish the day after grits. BTW "Yesterday's Grits" would make a good title for a song. |
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Subject: RE: BS: Grits? From: JohnInKansas Date: 22 Apr 06 - 08:54 PM Bert - Yesterday's grits make an excellent breading for catfish. Makes a nice crust when you fry them up. Sort of like a "corn dog" without the stick. Of course, you need fresh grits for the side dish, to go with the collards. Some of the *best recipes for grits almost require day-old mush as the starting point. * Best sometimes means uses up the most of it to get rid of it? John |
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Subject: RE: BS: Grits? From: Bert Date: 22 Apr 06 - 03:15 PM Grits? In the South they're called "Greeyits" and are marginally edible if doused with enough Red Eye Gravy. Never heard of them being eaten with catfish though. One eats Hu-ush Puppies with catfish. |
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Subject: RE: BS: Grits? From: GUEST,AR282 Date: 22 Apr 06 - 12:58 PM House concerts must be descended from the "suppers" of the old bluesmen. A lot of musical traditions--virtually any you can name--are alive and well in Michigan and Ontario, the entire Great Lakes region, I suppose. Moreover, most these traditions overlap as well so I know a wide variety of musicians from almost every genre you can name. I'll be in Wisconsin all next week, I'll see what they have brewing over there. |
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Subject: RE: BS: Grits? From: GUEST Date: 22 Apr 06 - 12:56 PM Grits out of Northern Ireland! |
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Subject: RE: BS: Grits? From: Jerry Rasmussen Date: 22 Apr 06 - 11:29 AM Guest R2D2: Warren, Michigan? Seems like my old friend Bruce Johnson lived in Warren. Been many years since I stayed with him and his wife when I did a house concert in Michigan. Lefty Dee knows the folks that own the house that did the concert. You ain't heard nothing until you heard a house do a concert. Jerry |
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Subject: RE: BS: Grits? From: GUEST,AR282 Date: 22 Apr 06 - 10:58 AM Having a Southern daddy (Kentucky-W. Virginia-Tennessee area), I grew up eating grits. I've always known what they are and wondered why none of my friends ate them. It's funny, up north people have no idea what grits are and down south they look at you like you're crazy if you don't. When I was living in Virgina, a yankee shipmate went out to breakfast with me and, after I ordered grits with my eggs, asked the waitress what they were and she simply could not answer the question because it never occurred to her that he could possibly be asking what they were. She told him they came with the breakfast, that they didn't cost extra, that he could exchange them for hash browns, etc, but she would not actually tell him what they were because that would be as insane in her world as pointing at a glass of water and asking, "What is this stuff anyway?" But I live in Hillbilly Row in Warren, Michigan and all the restaurants around here (virtually all Coney Island eateries and small indie greasy spoons) serve grits with breakfast. You go maybe, a couple of miles up the road and forget it. They don't know what grits are up there much less serve them. But 'round these here parts it's all hillbillies and southern blacks and they expect grits with breakfast and so do I. I like to order them with eggs over easy and break the yolks over the grits and eat them that way along with salt and butter. Damn, I haven't had breakfast yet but I know what I'm gonna go have. Talk to ya later. |
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Subject: RE: BS: Grits? From: GUEST,A. Brade Date: 22 Apr 06 - 10:49 AM Size(s) of abrasive particle(s)on sandpaper(s), Emery paper(s) etc. |
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Subject: RE: BS: Grits? From: Janie Date: 22 Apr 06 - 09:28 AM Azizi, I always thought fufu was a little lap dog! I learn stuff all the time. Janie |
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Subject: RE: BS: Grits? From: John MacKenzie Date: 22 Apr 06 - 06:46 AM Certain people get on my grits! G. |
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Subject: RE: BS: Grits? From: Emma B Date: 22 Apr 06 - 06:14 AM Gruts for Tea by Ivor Cutler "Hello, Billy, teatime! Gruts for tea! - Billy! Billy! Come on, son. Gruts for tea! Fresh gruts!" "Oh, I don't want gruts for tea, Daddy." "What? I went out specially and got them for you." "Aw, but Daddy, we had gruts yesterday." "Look, son, I walked seven miles to the High Wood to get you gruts. That's fourteen miles in all, counting the journey back, and you don't want gruts? I fried them for you. Fried gruts - mm - I fried them in butter." "I don't want them, Daddy. Daddy, we've had gruts for three years now. I'm fed up with gruts. I don't want them any more. Daddy, can't we have something else for tea?" "Oh, son! Gruts! They're lovely." "Daddy, I don't want gruts any more. I hate gruts. I detest them. I have them every day and they're always fried in butter. Can't you think of another way of cooking gruts? There's hundreds of ways of cooking gruts: boil them or bake them or stew them or braise them - but every day - fried gruts. 'Billy, come in for tea. Fried gruts. I've walked fourteen miles. Seven miles to the High Wood and back.' Three years of gruts. Look what it's done to me, Daddy! Come here! Come here into the bedroom and look at ourselves in the mirror, you and me. Now look at that!" "Yes. I see what you mean. Son, let's not waste these gruts. Tomorrow, I'll go to the High Wood and get something else." "Look, Daddy, you've been saying this for three years now. Every day we have this same thing. I take you to the mirror and you say we'll have something else for tea. What else is there in the High Wood besides gruts?" "Well, there's leaves, bark, grass, and leaves. Gruts are really the best. You must admit it." "Yes, Daddy, I admit it. Gruts are really the best, but I don't want them. I hate them. I detest them. In fact I'm going to take this panful of gruts and throw them out." "Oh, don't do that! Don't throw them out for goodness' sake! You'll poison the dog The Scots version of Grits? my respects to the late great Ivor Cutler |
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Subject: RE: BS: Grits? From: Azizi Date: 22 Apr 06 - 04:04 AM Okay, I won't dis grits because I've never tasted them. Being a Northern girl, I wasn't formally or informally introduced to grits till I was an adult. That introduction came when I was in a setting where it wasn't considered impolite to decline any dish. So I did. Being a VERY picky eater, grits looked like Cream of Wheat to me and I never ever liked the look and taste of Creme of Wheat. And I didn't like the looks of grits, so I figured I'd pass. That's not a dis-just the facts. I think that grits may have started out amomg Southern African Americans as a substitute for fufu. I did taste fufu once-since I had been invited over an West African woman's for dinner for the first time and fufu was an integral part of that dinner and it would have been rude for me to not eat that meal. But I woulda if I coulda. Being a VERY picky eater, I wasn't at all enamored with fufu. It tasted like Creme of Wheat to me, without the milk and sugar. And what is fufu you say? Well, read on: "Boiling cereal grains (or similar foodstuffs) to make porridges or dumplings is a very old cooking technique, even older than baking bread. Wild grains were probably made into porridges in Neolithic times, before the advent of agriculture. Porridges have been consumed all over the world since ancient times. From the historical record we know of the Roman puls, and the Greek maza and sitos. From nursery rhymes we learn of pease porridge and Goldilocks eating the bears' porridge. With us still are oatmeal of Scotland, polenta of Italy, tsampa of Tibet, and grits of the southeastern United States. The African porridge is Fufu, and similar foods, which are the starchy foundations of meals all over Sub-Saharan Africa. The most traditional and typical meal in sub-Saharan Africa is a soup or stew or sauce served with fufu (or one of its variants). Whatever they are called, these foundations of the African meal are usually prepared in a process that involves pounding, boiling, and stirring a starchy staple until it is a very thick, sticky mass -- much thicker than mashed potatoes (which are their nearest counterpart in the typical European-American meal). The main ingredient of these fufu-foods is usually a grain, such as millet or corn (maize), or a tuber vegetable such as manioc (cassava) or yams. Plantains (which, though starchy, are a fruit) are sometimes used. Sometimes the main ingredient is fermented or made into a flour before cooking. These foods are variously referred to as dumpling, mush, pap, or porridge, but none of these names is a perfect fit, hence the West African word fufu is the most often used outside of Africa". http://www.congocookbook.com/c0170.html |
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Subject: RE: BS: Grits? From: M.Ted Date: 22 Apr 06 - 02:36 AM Don't dis the the grits-- |
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Subject: RE: BS: Grits? From: Jerry Rasmussen Date: 22 Apr 06 - 12:59 AM I loves harmony grits. Many years ago, I volunteered to help make breakfast for the homeless one Christmas morning. I was up at 5 and drove down into the dark side of town to a small black church. Went into the basement where the kitchen was and offered my services. The kitchen was hopping, with a half dozen people already cooking bacon, sausages and scrambled eggs. Somebody asked me if I could cook, and I said I'd been a short order cook at one point in my life, so they asked me to make the grits. I'd never tasted them before, but the thought of making some home-made authentic Danish grits appealed to me, so I said, "Sure." Funny thing is, Grits are much like Farina (which my wife prefers.) You bring water to a boil and pour the ground grain in and stir it until it starts to thicken. Despite the simplicity of preparation it seemed like every person in the kitchen had their own "secret" way of making grits. It's all in the wrist... how much salt you add, making sure you stir it constantly so it doesn't get lumpy, etc. I musta done alright, 'cause everyone loved them white boy grits. First grits I ever tasted, I cooked... It was a memorable way to start Christmas morning, serving breakfast to the homeless at a shelter. Jerry |
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Subject: RE: BS: Grits? From: mack/misophist Date: 22 Apr 06 - 12:38 AM The word is always plural. Bland isn't quite the correct word. They taste like shredded newspaper soaked in water. This strange because they're made from hominy, which tastes like soap scum. |
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Subject: RE: BS: Grits? From: Padre Date: 22 Apr 06 - 12:29 AM We used to call grits 'Little Hominy' to distinguish them from 'Big Hominy' - corn kernels processed with lye. And the way to eat them (plural) is with red-eye gravy from your country ham. Padre |
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Subject: RE: BS: Grits? From: Janie Date: 21 Apr 06 - 11:52 PM And still....no one can tell me....singular or plural? Janie |
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Subject: RE: BS: Grits? From: catspaw49 Date: 21 Apr 06 - 10:45 PM We have had lots of talk about grits here like this good ol' timey grits thread. And here's one on Scrapple where we talk some more grits. I can't find it now, but the best and funniest grits post we ever had was from Sandy Paton. Sandy tells the story of stopping at a restaurant for breakfast somewhere in the Carolinas as I recall or maybe Georgia.......Anyway the story he tells is of a waitress who refused to bring him eggs until the grits were done. Sandy said he didn't care (and didn't want them) but she steadfastly refused......It just wasn't done!!!! Spaw |
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Subject: RE: BS: Grits? From: bobad Date: 21 Apr 06 - 10:31 PM Grits is what they puts on the roads 'round here when they're all iced up - the roads, that is. |
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Subject: RE: BS: Grits? From: Little Hawk Date: 21 Apr 06 - 10:22 PM The Grits are out of power at the moment. |
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Subject: RE: BS: Grits? From: Bee-dubya-ell Date: 21 Apr 06 - 10:17 PM Grits = Cornmeal porridge (corn = maize) Usually eaten in the southern US with butter and salt as a breakfast staple, though commonly eaten with fried fish at other mealtimes. People in other regions sometimes add milk and sugar instead of salt and butter, treating it much like oatmeal or Cream-0f-Wheat. Grits are very bland and eating them by themselves is something most people would do only to stave off starvation. They're only good as a filler item served along with real food like eggs, bacon, or fried catfish. |
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Subject: RE: BS: Grits? From: Big Mick Date: 21 Apr 06 - 10:17 PM Grits Laskin makes some great guitars. There is certain unamed fellow poster can kiss my grits. Mick |
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Subject: RE: BS: Grits? From: The Shambles Date: 21 Apr 06 - 10:13 PM Subject: RE: Music posts by Guests to be reviewed.(2) From: Janie - PM Date: 21 Apr 06 - 02:32 PM And I'm still waiting for someone to tell me whether grits is singular or are plural! Janie |
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Subject: RE: BS: Grits? From: michaelr Date: 21 Apr 06 - 10:10 PM Only John Wayne had true grits. |
