On Wed 01 Mar 2006 05:43:02a, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> On Mon 27 Feb 2006 05:07:47p, Thus Spake Zarathustra, or was it
>> jmcquown?
>>
>>> Peter Aitken wrote:
>>>> "jmcquown" > wrote in message
>>>> . ..
>>>>> 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.
>>>>>
>>>>
>>>> This information is incorrect. Grits is not necessarily white corn,
>>>> nor has the bran been removed (although it sometimes is)
>>>
>>> Okay, perhaps the corn is not white but I've never found grits that
>>> were not white. Nor with the bran still intact.
>>>
>>> . Some grits
>>>> are in fact the same as polenta - ground yellow corn cooked to a
>>>> mush. Of course the traditional seasonings are different. You seem
>>>> to mistake hominy grits for grits.
>>>
>>> No, you seem to mistake grits for hominy. There is a difference but
>>> grits are white and bran-free. Hominy can be yellow or white corn
>>> and with or without the bran. Grits are the center of the corn
>>> kernel, which is white no matter which way you play it.
>>>
>>> Regardless, instant 1 minute grits are a bad move. Heh, I get
>>> stomped on for using instant ramen noodles and yet you're thinking
>>> instant grits are just fine. I do not agree.
>>>
>>> Hominy is corn which has been treated
>>>> with an alkali to remove the outer skin and it can be white or
>>>> yellow.
>>>
>>> The alkali is called lye. Used to be used to make soap and to clean
>>> out clogged drains. You really don't want to splash this stuff on
>>> your face.
>>>
>>>> Hominy grits are indeed different from polenta, but they are only
>>>> one kind of grits.
>>>
>>> LOL I've never ever seen anything called "hominy grits". Go to a
>>> grocery store in west TN or even a whole foods store in Tennessee and
>>> try to find "yellow grits". It's hard to find them. Out further
>>> west, towards Texas and Arizona, it's available. That's where they
>>> use them to turn them into corn tortillas.
>>>
>>> I'm not arguing by any means. Just saying how they are used and how
>>> they are available here. And 1 minute "instant grits" is an
>>> abomination!
>>
>>
>> Jill, just because you live in TN does not mean you are the last word
>> on defining grits.
>>
> You forgot I mentioned "Out further west, towards Texas and Arizona,
> it's available."

Sorry... Yes, it's available out here, but that's not what they use for
corn tortillas. They use cornmeal.

> And I happen to adore hominy, both yellow and white; when buttered it
> tastes like popcorn to me

Now that you mention it, it does rather taste like popcorn.

I don't understand why some people (not you) think there is no such thing
as "hominy grits". At one time they were more popular than corn grits, and
they're still available, but harder to find these days.

--
Wayne Boatwright o¿o
____________________

BIOYA