Sky > fnord news:48BF81CC.6A26
@NOsbcglobal.SnPeAtM:

> Saerah Gray wrote:
>>
>> runny egg + grits = so much awesome (if there's bacon, all the mo
>> better!)
>>
>> --
>> Saerah
>>
>> "Welcome to Usenet, Biatch! Adapt or haul ass!"
>> - some hillbilly from FL
>
> You know your grits, saerah!
>

Pretty good for a Jew from Detroit, no?


--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Wed 03 Sep 2008 11:39:13p, Sky told us...

> Wayne Boatwright wrote:
>>
> (snippers)
>>
>> My take is different. I like my grits on the plate with some red eye
>> gravy, a slice of fried country ham,. and eggs over easy, and biscuits
>> on the side. Sometimes I even put red eye gravy on the bicuits. I'm
>> not fond of too many things that get mixed together, except stirfry.
>> :-)
>
> AKA "proper" grits, too! At least your 'combination' of grits is not
> 'raw'! Sounds good to me :>

Thanks, Sky. Yes, they are, and not cooked from the usual supermarket
grits either. They are stone-ground from a mill in TN.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 19hrs 14mins
*******************************************
He was so narrow-minded he could see
through a keyhole with both eyes.
*******************************************

On Thu 04 Sep 2008 04:55:10a, The Cook told us...

> Grits are not my thing but DH eats them a couple of times a week. We
> get ours from a mill about 10 miles down the road. The mill has been
> there for about 150 years and looks like it. But they grind the
> grits, corn meal and flour. I just have to catch the corn meal before
> they add the salt and baking powder.
>

You're really lucky to have a source for good ground corn products so close
to you. Shipping is a killer when you're ordering multiple 5 lb. bags of
grits and cornmeal.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 19hrs 12mins
*******************************************
Ensign Pillsbury: He's bread Jim!
*******************************************

On Sep 3, 11:43*pm, elaich > wrote:
> "Chris Marksberry" > wrote m:

> I have hated them all my life. I don't know why cultures celebrate means of
> cooking that were developed by starving people who couldn't find anything
> else to eat.

The original purpose of eating was not gourmet dining nor cuisine. It
was to fill up and get back to work. And work wasn't sitting at your
computer and opining on the relative merit of various dishes. Ah,
this leg of tyranasaurus is far better than the piscator we dined on
last evening. It fills the cave with such a delicate bouquet I hope we
can have it again.

On Thu, 04 Sep 2008 03:14:35 GMT, Wayne Boatwright
> wrote:

>On Wed 03 Sep 2008 07:59:12p, Steve Pope told us...
>

>> Having never had grits before, I bought a tube of grits at
>> Trader Joe's. What I found is that it is similar to a tube
>> of polenta except (1) it costs more (2) it is white instead of
>> yellow (3) there is a TON of moisture in the stuff, and
>> (4) there is relatively little flavor, compared to polenta.
>>
>> As is the case with polenta, I fried it ... I have never
>> developed a taste for just serving it as unfried mush.
>>
>> As for maple syrup on it, I can easily visualize that.
>>
>> So can anyone tell me, is this TJ's grits tube anything like
>> "real" grits?
>>
>> Steve
>>
>
>Not in my book. I buy stone-ground grits from a mill in Tennessee. These
>are coarse ground from white corn. There's a bit of chaff that needs to be
>floated off in a bowl of water prior to cooking. The grits are cooked slow
>and fairly long until quite thick. At that point they can either be served
>with butter or red-eye gravy, or they can be poured into a loaf pan,
>chilled, then sliced and fried. When sliced and fried, they're usually
>served with butter and syrup. Believe me, there's no comparison. But the,
>I don't like pre-cooked polenta or masa either.
>
>Freshly cooked unfried grits are really delicious and bear no comparison to
>what you bought. You might really like them.

Grits are not my thing but DH eats them a couple of times a week. We
get ours from a mill about 10 miles down the road. The mill has been
there for about 150 years and looks like it. But they grind the
grits, corn meal and flour. I just have to catch the corn meal before
they add the salt and baking powder.

On Thu 04 Sep 2008 04:23:30a, Quirky Cynick told us...

> Yes, we like our sliced homegrown tomatoes alongside our grits and
> some eggs and ham.
>

Sliced homegrown tomatoes were pretty much a given with our breakfasts, as
often as were slices of cantelope. Eggs, country ham, and grits too, unless
there was home-cured bacon instead of ham.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 18hrs 59mins
*******************************************
Lobotomize Hillary - Now there's a
health plan.
*******************************************

On Thu 04 Sep 2008 04:53:38a, stark told us...

> On Sep 3, 11:43*pm, elaich > wrote:
>> "Chris Marksberry" > wrote
innews:qu2dnQdU
> :
>
>> I have hated them all my life. I don't know why cultures celebrate means
> of
>> cooking that were developed by starving people who couldn't find
anything
>> else to eat.
>
> The original purpose of eating was not gourmet dining nor cuisine. It
> was to fill up and get back to work. And work wasn't sitting at your
> computer and opining on the relative merit of various dishes. Ah,
> this leg of tyranasaurus is far better than the piscator we dined on
> last evening. It fills the cave with such a delicate bouquet I hope we
> can have it again.
>
>

LOL, but true!

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 18hrs 54mins
*******************************************
Atheism is the vice of a few
intelligent people. --Voltaire
*******************************************

My husband makes me the best cheese grits with salsa. Love them.

On Thu 04 Sep 2008 05:15:37a, Goomba told us...

> My husband makes me the best cheese grits with salsa. Love them.
>

I love cheese grits, but never occurred to me to put salsa on them. I bet
it's good. I also love baked cheese grits casserole.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 18hrs 40mins
*******************************************
Misanthropology: the study of why
people are so stupid and why most of
them should die, SOON!

elaich > spake the most holy words in message
...
>> How Grits are Formed.
>>
> Grits are an abomination.
[snip]
> Grits are basically just a lump of pure white starch.
> You put salt and butter on them in an attempt to
> make them palatable. I don't know why people
> refer to it as "them" since once it's cooked, it's
> just a big homogenized lump, and more precisely
> called an "it."
[snip]

Amen -- and pass me Ol' Sue (that Remington 30-06) and her
teeth. I see y'all upset the barbarians with that little
sermon.

The Ranger

Billy <Hereiam@hotmaildotcom> wrote:

>On Thu, 4 Sep 2008 02:59:12 +0000 (UTC), (Steve
>Pope) wrote:

>>So can anyone tell me, is this TJ's grits tube anything like
>>"real" grits?

>Not being able to access a grits "tube", I don't know. I do know, you
>can buy real grits (24 oz container) for about one dollar. I bet
>you spent close to five bucks for your tube.

It was either $2 or $3 for (I think) a 14-ounce tube. The similar tube
of polenta was a couple ounces heavier (and less water-laden).

I'll make more careful note of these weights/prices next time
I am at a TJ's.

Steve

On Thu, 04 Sep 2008 11:49:54 GMT, Wayne Boatwright wrote:

> On Thu 04 Sep 2008 04:55:10a, The Cook told us...
>
>> Grits are not my thing but DH eats them a couple of times a week. We
>> get ours from a mill about 10 miles down the road. The mill has been
>> there for about 150 years and looks like it. But they grind the
>> grits, corn meal and flour. I just have to catch the corn meal before
>> they add the salt and baking powder.
>>
>
> You're really lucky to have a source for good ground corn products so close
> to you. Shipping is a killer when you're ordering multiple 5 lb. bags of
> grits and cornmeal.

is there a middle ground between grits in a tube and from a by-god mill?
something you might find in a grocery store? (i know enough to stay away
from instant.)

your pal,
blake

blake murphy wrote:

> is there a middle ground between grits in a tube and from a by-god mill?
> something you might find in a grocery store? (i know enough to stay away
> from instant.)
>
> your pal,
> blake

Yeah, grits sold by every grocery store known to mankind. Often in a
bag, but sometimes in cardboard containers like oatmeal.
DO NOT buy instant (ever!) but quicker cooking (5 min or so) aren't bad.
Some people favor yellow, others white. Same diff to me.

Who can forget the scene from the movie "My cousin Vinnie" and the
"twenty minute grits" ??? Hysterical.

On Thu 04 Sep 2008 09:44:43a, blake murphy told us...

> On Thu, 04 Sep 2008 11:49:54 GMT, Wayne Boatwright wrote:
>
>> On Thu 04 Sep 2008 04:55:10a, The Cook told us...
>>
>>> Grits are not my thing but DH eats them a couple of times a week. We
>>> get ours from a mill about 10 miles down the road. The mill has been
>>> there for about 150 years and looks like it. But they grind the
>>> grits, corn meal and flour. I just have to catch the corn meal before
>>> they add the salt and baking powder.
>>>
>>
>> You're really lucky to have a source for good ground corn products so
>> close to you. Shipping is a killer when you're ordering multiple 5 lb.
>> bags of grits and cornmeal.
>
> is there a middle ground between grits in a tube and from a by-god mill?
> something you might find in a grocery store? (i know enough to stay
> away from instant.)
>
> your pal,
> blake

If you don't mind a fine texture (I do mind), then yes, you can find
several brands including Quaker in the grocery store. Just make sure that
they're not "instant". I don't even like the "quick cooking" version, but
I guess some folks find those okay. I get mine from a mill because it's
about the only way I can get them coarsely ground.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 13hrs 34mins
*******************************************
'I will always cherish the original
misconceptions I had about you.'
*******************************************

Billy wrote:
> On Thu, 4 Sep 2008 02:59:12 +0000 (UTC), (Steve
> Pope) wrote:
>
>> So can anyone tell me, is this TJ's grits tube anything like
>> "real" grits?
>
> Not being able to access a grits "tube", I don't know. I do know, you
> can buy real grits (24 oz container) for about one dollar. I bet
> you spent close to five bucks for your tube.

I have seen lots of places around here where you can buy tubes of
polenta, but not grits. Even raw grits are hard enough to find here. Not
that I would be inclined to pay a few bucks for a tube of something when
cooking up a batch requires only a few cents worth of grain for 20
minutes. In the past I have cooked up extra grits and let them sit in a
loaf pan so that it could be sliced off and fried later. It's too cheap
and simple to pay someone else to do it for you.

Dave Smith > wrote:

>I have seen lots of places around here where you can buy tubes of
>polenta, but not grits.

I'm thinking the polenta-tube labeled "grits" because it is
white corn / hominy instead of yellow corn may be a Trader
Joe's invention.

I have no aversion to trying to make a batch of grits from
scratch; my concern is if I don't like the result, I still
won't know whether I don't like grits or whether I did it wrong.

Steve

Wayne Boatwright wrote:

> Not in my book. I buy stone-ground grits from a mill in Tennessee. These
> are coarse ground from white corn. There's a bit of chaff that needs to be

Red Mule?

http://www.redmulegrits.com/about.htm



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On Thu 04 Sep 2008 11:13:55a, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> Not in my book. I buy stone-ground grits from a mill in Tennessee.
>> These are coarse ground from white corn. There's a bit of chaff that
>> needs to be
>
> Red Mule?
>
> http://www.redmulegrits.com/about.htm
>
>
>

No, Falls Mills.

http://fallsmill.com/store.html

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 12hrs 44mins
*******************************************
Did someone say fish? I haven't been
fed all day.
*******************************************

"Goomba" > wrote in message
...
> blake murphy wrote:
>
>> is there a middle ground between grits in a tube and from a by-god mill?
>> something you might find in a grocery store? (i know enough to stay away
>> from instant.)
>>
>> your pal,
>> blake
>
> Yeah, grits sold by every grocery store known to mankind. Often in a bag,
> but sometimes in cardboard containers like oatmeal.
> DO NOT buy instant (ever!) but quicker cooking (5 min or so) aren't bad.
> Some people favor yellow, others white. Same diff to me.
>
> Who can forget the scene from the movie "My cousin Vinnie" and the "twenty
> minute grits" ??? Hysterical.

"Are we to believe that boiling water soaks into a grit faster in your
kitchen than in any other place on the face of the earth? Or perhaps the
laws of physics cease to exist on your stove! Were they magic grits?"

Love that flick.

TammyM

"The Ranger" > wrote in message
ndwidth...
> elaich > spake the most holy words in message
> ...
>>> How Grits are Formed.
>>>
>> Grits are an abomination.
> [snip]
>> Grits are basically just a lump of pure white starch.
>> You put salt and butter on them in an attempt to
>> make them palatable. I don't know why people
>> refer to it as "them" since once it's cooked, it's
>> just a big homogenized lump, and more precisely
>> called an "it."
> [snip]
>
> Amen -- and pass me Ol' Sue (that Remington 30-06) and her teeth. I see
> y'all upset the barbarians with that little sermon.

I'll bet you eat your grits with Miracle Whip slathered on top....

TammyM

Steve Pope wrote:
> Dave Smith > wrote:
>
>> I have seen lots of places around here where you can buy tubes of
>> polenta, but not grits.
>
> I'm thinking the polenta-tube labeled "grits" because it is
> white corn / hominy instead of yellow corn may be a Trader
> Joe's invention.
>
> I have no aversion to trying to make a batch of grits from
> scratch; my concern is if I don't like the result, I still
> won't know whether I don't like grits or whether I did it wrong.


I am far from an expert on grits because they are not served around here
and rarely available in stores. I have had them in the US and bought
some there, but made the mistake of getting quick cooking, the only type
available on the other side of the border. My experience with oatmeal
and Cream of Wheat convinced me long ago that quick cooking grain
products are inferior.

My verdict on grits is that they are pretty good. They are a lot like
Cream of Wheat, which I like, but a lot of people do not.

Wayne Boatwright wrote:

> On Thu 04 Sep 2008 11:13:55a, Blinky the Shark told us...
>
>> Wayne Boatwright wrote:
>>
>>> Not in my book. I buy stone-ground grits from a mill in Tennessee.
>>> These are coarse ground from white corn. There's a bit of chaff that
>>> needs to be
>>
>> Red Mule?
>>
>> http://www.redmulegrits.com/about.htm
>>
>>
>>
>
> No, Falls Mills.
>
> http://fallsmill.com/store.html

Right. Duh. Red Mule is in Georgia.


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"TammyM" > wrote in message
...
>
> "The Ranger" > wrote in message
> ndwidth...
>> elaich > spake the most holy words in message
>> ...
>>>> How Grits are Formed.
>>>>
>>> Grits are an abomination.
>> [snip]
>>> Grits are basically just a lump of pure white starch.
>>> You put salt and butter on them in an attempt to
>>> make them palatable. I don't know why people
>>> refer to it as "them" since once it's cooked, it's
>>> just a big homogenized lump, and more precisely
>>> called an "it."
>> [snip]
>>
>> Amen -- and pass me Ol' Sue (that Remington 30-06) and her teeth. I see
>> y'all upset the barbarians with that little sermon.
>
> I'll bet you eat your grits with Miracle Whip slathered on top....


Ack. My old best friend chops his eggs up in his grits then adds mayo.
Ack.

TFM®

Chris Marksberry said...

> How Grits are Formed.


Never tried grits BUT from what I've been told by the r.f.c kabal, NEVER eat
restaurant grits.

Don't ask me how I know.

For all I know TINC.

Andy

Andy wrote:

> Never tried grits BUT from what I've been told by the r.f.c kabal, NEVER eat
> restaurant grits.
>
> Don't ask me how I know.
>
> For all I know TINC.

FWIW, the first time I ever tried grits was in a restaurant, a Bob Evans
in Manassas. They were delicious.

Saerah Gray wrote:

> runny egg + grits = so much awesome (if there's bacon, all the mo
> better!)
>

That is what we had for breakfast this morning; eggs, bacon and grits.

Becca

Dave Smith said...

> Andy wrote:
>
>> Never tried grits BUT from what I've been told by the r.f.c kabal,
>> NEVER eat restaurant grits.
>>
>> Don't ask me how I know.
>>
>> For all I know TINC.
>
> FWIW, the first time I ever tried grits was in a restaurant, a Bob Evans
> in Manassas. They were delicious.


Dave,

I have a picture in my mind of Goldilocks and the Three Bears. I can't
shake porridge, too hot, too cool or too cold! Eww!

A mental thing I'll never get over, although I did have a crush on
Goldilocks! Another mental thing!

Andy
Hates three bears!!!

Dave Smith wrote:

> I am far from an expert on grits because they are not served around here
> and rarely available in stores. I have had them in the US and bought
> some there, but made the mistake of getting quick cooking, the only type
> available on the other side of the border. My experience with oatmeal
> and Cream of Wheat convinced me long ago that quick cooking grain
> products are inferior.
>
> My verdict on grits is that they are pretty good. They are a lot like
> Cream of Wheat, which I like, but a lot of people do not.

Sometimes I will cook cheese grits, or I will eat grits with butter and
s&p, sometimes I like grits with butter and sugar. Needless to say, I
like grits.

Becca

l, not -l wrote:
> On 4-Sep-2008, blake murphy > wrote:
>
>> is there a middle ground between grits in a tube and from a by-god
>> mill? something you might find in a grocery store? (i know enough
>> to stay away from instant.)
>>
>> your pal,
>> blake
>
> Bob's Red Mill Corn Grits; widely available in supermarkets here
> (STL), but not always in the same aisle as Quaker Grits (quick or
> otherwise). Sometimes found in the Nutrition (healthfood) section,
> sometimes in whatever the store calls the "frou-frou" (specialty)
> aisle. Pretty much available at all health food stores or can be
> ordered online but shipping charges suck.


LOL I am reminded of the time I sent a 1 lb. box of grits to someone in
Australia...

Jill

Wayne Boatwright wrote:
> On Thu 04 Sep 2008 11:13:55a, Blinky the Shark told us...
>
>> Wayne Boatwright wrote:
>>
>>> Not in my book. I buy stone-ground grits from a mill in Tennessee.
>>> These are coarse ground from white corn. There's a bit of chaff
>>> that needs to be
>>
>> Red Mule?
>>
>> http://www.redmulegrits.com/about.htm
>>
>>
>>
>
> No, Falls Mills.
>
> http://fallsmill.com/store.html


I so wanted to stay in that log cabin on their property! I called once to
make reservations and it was booked solid 4 months in advance.

Jill

Andy said...

> I have a picture in my mind of Goldilocks and the Three Bears. I can't
> shake porridge, too hot, too cool or too cold! Eww!

OK, so I forgot, "just right!", not "too cool," dammit. It was an old bedtime
story, OK?

Andy

TFM® said...

>
>
> "Andy" <q> wrote in message ...
>> Dave Smith said...
>>
>>> Andy wrote:
>>>
>>>> Never tried grits BUT from what I've been told by the r.f.c kabal,
>>>> NEVER eat restaurant grits.
>>>>
>>>> Don't ask me how I know.
>>>>
>>>> For all I know TINC.
>>>
>>> FWIW, the first time I ever tried grits was in a restaurant, a Bob Evans
>>> in Manassas. They were delicious.
>>
>>
>> Dave,
>>
>> I have a picture in my mind of Goldilocks and the Three Bears. I can't
>> shake porridge, too hot, too cool or too cold! Eww!
>>
>> A mental thing I'll never get over, although I did have a crush on
>> Goldilocks! Another mental thing!
>
>
> Hey there Little Red Riding Hood, you sure are looking good.
>
> You're everything a big, bad wolf could want.
>
>
> TFM®


Yep!!! I would be her fearless defender!!!

Kewl song. Forget the band.

Andy

Andy wrote:
> Dave Smith said...

> I have a picture in my mind of Goldilocks and the Three Bears. I can't
> shake porridge, too hot, too cool or too cold! Eww!
>
> A mental thing I'll never get over, although I did have a crush on
> Goldilocks! Another mental thing!
>

Of course you realize that the Goldilocks story is just a story, and
that it deals with the fickle tastes of children. One was too hot and
one was too cold, but the other was just right. I was raised on oatmeal
porridge. I always liked it and still do.... even Cream of Wheat. :-)

TFM® wrote:

>
>
> "Andy" <q> wrote in message ...
>> Dave Smith said...
>>
>>> Andy wrote:
>>>
>>>> Never tried grits BUT from what I've been told by the r.f.c kabal,
>>>> NEVER eat restaurant grits.
>>>>
>>>> Don't ask me how I know.
>>>>
>>>> For all I know TINC.
>>>
>>> FWIW, the first time I ever tried grits was in a restaurant, a Bob Evans
>>> in Manassas. They were delicious.
>>
>>
>> Dave,
>>
>> I have a picture in my mind of Goldilocks and the Three Bears. I can't
>> shake porridge, too hot, too cool or too cold! Eww!
>>
>> A mental thing I'll never get over, although I did have a crush on
>> Goldilocks! Another mental thing!
>
>
> Hey there Little Red Riding Hood, you sure are looking good.
>
> You're everything a big, bad wolf could want.

OWWWWWWWWWWW!


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Andy wrote:

> TFM® said...
>
>>
>>
>> "Andy" <q> wrote in message ...
>>> Dave Smith said...
>>>
>>>> Andy wrote:
>>>>
>>>>> Never tried grits BUT from what I've been told by the r.f.c kabal,
>>>>> NEVER eat restaurant grits.
>>>>>
>>>>> Don't ask me how I know.
>>>>>
>>>>> For all I know TINC.
>>>>
>>>> FWIW, the first time I ever tried grits was in a restaurant, a Bob Evans
>>>> in Manassas. They were delicious.
>>>
>>>
>>> Dave,
>>>
>>> I have a picture in my mind of Goldilocks and the Three Bears. I can't
>>> shake porridge, too hot, too cool or too cold! Eww!
>>>
>>> A mental thing I'll never get over, although I did have a crush on
>>> Goldilocks! Another mental thing!
>>
>>
>> Hey there Little Red Riding Hood, you sure are looking good.
>>
>> You're everything a big, bad wolf could want.
>>
>>
>> TFM®
>
>
> Yep!!! I would be her fearless defender!!!
>
> Kewl song. Forget the band.

Sam the Sham and the Pharoas. Same as did Wooly Bully.


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On Thu, 4 Sep 2008 18:02:33 GMT, "l, not -l" > wrote:

>
>On 4-Sep-2008, blake murphy > wrote:
>
>> is there a middle ground between grits in a tube and from a by-god mill?
>> something you might find in a grocery store? (i know enough to stay away
>> from instant.)
>>
>> your pal,
>> blake
>
>Bob's Red Mill Corn Grits; widely available in supermarkets here (STL), but
>not always in the same aisle as Quaker Grits (quick or otherwise).
>Sometimes found in the Nutrition (healthfood) section, sometimes in whatever
>the store calls the "frou-frou" (specialty) aisle. Pretty much available at
>all health food stores or can be ordered online but shipping charges suck.

Two 5 lb. bags of grits fits into a Priority mail flat rate box. As
much as you can fit in the box without bulges to anywhere in the US.
Shipping was still more than the grits.

Blinky the Shark > wrote:

>Until I get some real-damn grits (from a source mentioned in or one of
>the others I found), all I have is instant. That said, I made cheddar and
>bacon grits today, and they were full of yumosity.

So which is worse, instant grits or tube grits?

Next question:

I can buy actual grits and attempt cooking them. Which method
is best? I am stunned to find there is no recipe for making
grits in my copy of Joy of Cooking, other than "quick-cooking
grits" which I assume is the wrong stuff.

Thanks

Steve

We have a grist mill about three miles from our house. They are open
3-4 days a week, and always on Friday and Saturday.

We get the stone ground cornmeal for $1.00 for a 2 lb bag, and the same
for grits; which is just a coarser grind. They sell them at the local
Farmer's Mkt., but charge another 50 cents.

I know Tyler Florence's mother, and he cut his teeth on a restaurant
down on the corner from us, where he could peel 5lbs of shrimp in 20
minutes. Anyway, I watched him make creamy grits on one of his shows;
and he used cornmeal instead of grits. I think it's all the same, but
I'm not an afficionado of them.

I do like shrimp and grits though; but never had it, or heard of it
until we moved to South Carolina. I always eat them with butter and
sugar unless I have red eye gravy or over easy eggs.

Libby

TFM® > fnord
. com:

>
>
> "Andy" <q> wrote in message
> ...
>> Dave Smith said...
>>
>>> Andy wrote:
>>>
>>>> Never tried grits BUT from what I've been told by the r.f.c kabal,
>>>> NEVER eat restaurant grits.
>>>>
>>>> Don't ask me how I know.
>>>>
>>>> For all I know TINC.
>>>
>>> FWIW, the first time I ever tried grits was in a restaurant, a Bob
>>> Evans in Manassas. They were delicious.
>>
>>
>> Dave,
>>
>> I have a picture in my mind of Goldilocks and the Three Bears. I
>> can't shake porridge, too hot, too cool or too cold! Eww!
>>
>> A mental thing I'll never get over, although I did have a crush on
>> Goldilocks! Another mental thing!
>
>
> Hey there Little Red Riding Hood, you sure are looking good.
>
> You're everything a big, bad wolf could want.


eh. even bad wolves can be good

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Thu 04 Sep 2008 11:41:45a, TammyM told us...

>
> "Goomba" > wrote in message
> ...
>> blake murphy wrote:
>>
>>> is there a middle ground between grits in a tube and from a by-god
>>> mill? something you might find in a grocery store? (i know enough to
>>> stay away from instant.)
>>>
>>> your pal,
>>> blake
>>
>> Yeah, grits sold by every grocery store known to mankind. Often in a
>> bag, but sometimes in cardboard containers like oatmeal.
>> DO NOT buy instant (ever!) but quicker cooking (5 min or so) aren't
>> bad. Some people favor yellow, others white. Same diff to me.
>>
>> Who can forget the scene from the movie "My cousin Vinnie" and the
>> "twenty minute grits" ??? Hysterical.
>
> "Are we to believe that boiling water soaks into a grit faster in your
> kitchen than in any other place on the face of the earth? Or perhaps
> the laws of physics cease to exist on your stove! Were they magic
> grits?"
>
> Love that flick.
>
> TammyM
>
>
>

Yes, that's it, they must have been magic grits, just like the magic beans.
OR, maybe they were made in a pressure cooker. UGH!

--
Wayne Boatwright

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