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Mr Libido Incognito

jmcquown wrote on 27 Feb 2006 in rec.food.cooking

> wrote:
> > All you Foodie Guru's, Listen Up. Palento and
> > Grits...One and the same !! Instant Grits will cook in 1 minute,
> > regular about 10 add whatever you want . It will be great !
> > Also WE do not put sugar in our cornbread Yuk ! Try it you will like
> > it ! My hints for today.. By The by I live in Paradise (Florida that
> > is !)
> >
> > Have A Wonderful Day !
>
> Back from whence you came, blasphemer! Grits are not the same as
> "palento" (by which I assume you mean 'polenta'). Ahem... instant
> grits are like instant oatmeal or Minute rice - already cooked then
> dehydrated so they can be reconstituted with just hot water. It's
> like camping food. It's not the real thing. Not to say it's a bad
> thing, but you're the one who came in here all confrontational, so
> there you have it.
>
> Grits are made from dried white corn from which the bran has been
> removed. Polenta is made from ground yellow corn. Both cooked grits
> and cooked polenta can be chilled and sliced and pan fried into
> "cakes" of sorts, but they are vastly different in taste and texture.
> So to *you*, go back where you came from until you figure out the
> difference.
>
> You might also like to figure out how both white and yellow hominy
> figure into the picture. What is the difference between grits and
> hominy? Do you know? Can you use each in a recipe? I expect a full
> report with *your* photos and recipes this time next week. The clock
> is ticking. Better get started
>
> Jill
>
>
>

not fair if you don't hint at the lime.

--
-Alan