On Thu 04 Sep 2008 01:50:03p, jmcquown told us...

> 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
>
>

Quite costly as I recall. :-)

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 6hrs 56mins
*******************************************
MACINTOSH - Most Apps Crash, If Not,
Then Operating System Hangs
*******************************************

On Thu 04 Sep 2008 01:51:16p, jmcquown told us...

> 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
>
>

It looks beautiful. No wonder it's so booked.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 6hrs 56mins
*******************************************
MACINTOSH - Most Apps Crash, If Not,
Then Operating System Hangs
*******************************************

On Thu 04 Sep 2008 04:02:22p, The Cook told us...

> 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.

I don't use grits or cornmeal up that quickly, since I'm the only one who
eats either in our house. When I order, I usually order 4 5lb. bags of
cornmeal and 2 5lb. bags of grits. They go from the shipping box directly
to the freezer. Shipping is expensive no matter what, but I'd rather pay
it just once in a while.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 6hrs 55mins
*******************************************
'Thousands of years ago, cats were
worshipped as gods. Cats have never
forgotten this.' Anonymous

I have been to that mill in Tennessee. It was probably 40 years ago,
and I know I didn't know how to cook grits.....but, I knew how to cook
cornbread in an iron skillet, in the oven or on top of the stove.

Libby

Blinky the Shark wrote:
> 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.
>
>
I hear it on XM all the time.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Fred/Libby Barclay wrote:

> 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.

I will eat grits two ways: cheese grits made by my friend, Gerald Smith,
and shrimp and grits in the Low Country. Gerald's cheese grits are
really a souffle. The best shrimp & grits I ever ate were from a place
in Charleston, SC called "The Wreck" and don't ask me where it is, one
has to be practically a geocacher to find the place.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

>> 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.
>>
>>
> I hear it on XM all the time.
>
> --
> Janet Wilder

Wanna hear it again? <g>

http://www.youtube.com/watch?v=JJOvCHD1uHY

"Steve Pope" > wrote in message
...
> 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.


http://www.grits.com/

TFM®

"Chris Marksberry" > wrote


> Wanna hear it again? <g>
>
> http://www.youtube.com/watch?v=JJOvCHD1uHY
>

Close, but no cigar.

http://www.youtube.com/watch?v=WZUfsmwaNoA


TFM®

TFM® > wrote:

>"Steve Pope" > wrote in message

>> I can buy actual grits and attempt cooking them. Which method
>> is best?

>http://www.grits.com/

Thanks. This does not seem immediately useful, as there
is not a "basic grits" recipe that I could find. (At least
in a brief look.) Many recipes there start out with "cooked
grits", or "cook according to package directions", etc.

Others start from the beginning but include non-basic
ingredients like cheese.

I can, of course, buy grits from the bulk bin at the grocery
store and follow the directions that are on the label on the bin.
I guess that's the default approach, however I'm looking for
direction here.


Steve

On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...

> TFM® > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> I can buy actual grits and attempt cooking them. Which method
>>> is best?
>
>>http://www.grits.com/
>
> Thanks. This does not seem immediately useful, as there
> is not a "basic grits" recipe that I could find. (At least
> in a brief look.) Many recipes there start out with "cooked
> grits", or "cook according to package directions", etc.
>
> Others start from the beginning but include non-basic
> ingredients like cheese.
>
> I can, of course, buy grits from the bulk bin at the grocery
> store and follow the directions that are on the label on the bin.
> I guess that's the default approach, however I'm looking for
> direction here.
>
>
> Steve
>

Okay, here goes... Right off the bag of my Falls Mill stone ground white
grits... Place 1 cup of grits in a bowl. Cover with water and stir. Skim
off chaff that rises to the top. Stir and skim again. Let stand 5
minutes. Drain well.

Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil
in a saucepan. Stir in grits. Reduce heat to low and cook, covered, 20-25
minutes or longer, stirring occasionally, until grits are thick and creamy.
Serve with butter, salt, red eye gravy, or grated cheese. Yields 6
servings. Of course, other additions can be made, as desired.

Note 1: If the grits you buy are not stone-ground, you will not need to
skim the chaff.

Note 2: After bringing to a boil and stirring in the grits, I reduce the
heat to the lowest point possible in order for them to cook longer than the
recommended 20-25 minutes. I usually cook them 35-40 minutes.

Stone-ground grits are generally ground more coarsely than large scale
commercially processed grits. Other than quick grits, they all cook about
the same length of time, but of course the finished texture is different
with coarse grits. I prefer coarse.

Hope that helps, Steve.



--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 4hrs 47mins
*******************************************
Experiments should be reproducible:
They should all fail the same way
*******************************************

Wayne Boatwright > wrote:

>On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...

>> I'm looking for direction here.

>Okay, here goes... Right off the bag of my Falls Mill stone ground white
>grits... Place 1 cup of grits in a bowl. Cover with water and stir. Skim
>off chaff that rises to the top. Stir and skim again. Let stand 5
>minutes. Drain well.
>
>Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil
>in a saucepan. Stir in grits. Reduce heat to low and cook, covered, 20-25
>minutes or longer, stirring occasionally, until grits are thick and creamy.
>Serve with butter, salt, red eye gravy, or grated cheese. Yields 6
>servings. Of course, other additions can be made, as desired.
>
>Note 1: If the grits you buy are not stone-ground, you will not need to
>skim the chaff.

>Note 2: After bringing to a boil and stirring in the grits, I reduce the
>heat to the lowest point possible in order for them to cook longer than the
>recommended 20-25 minutes. I usually cook them 35-40 minutes.

>Stone-ground grits are generally ground more coarsely than large scale
>commercially processed grits. Other than quick grits, they all cook about
>the same length of time, but of course the finished texture is different
>with coarse grits. I prefer coarse.

>Hope that helps, Steve.

It does indeed help! Thanks!

Steve

On Thu 04 Sep 2008 07:35:57p, Steve Pope told us...

> Wayne Boatwright > wrote:
>
>>On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...
>
>>> I'm looking for direction here.
>
>>Okay, here goes... Right off the bag of my Falls Mill stone ground
>>white grits... Place 1 cup of grits in a bowl. Cover with water and
>>stir. Skim off chaff that rises to the top. Stir and skim again. Let
>>stand 5 minutes. Drain well.
>>
>>Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a
>>boil in a saucepan. Stir in grits. Reduce heat to low and cook,
>>covered, 20-25 minutes or longer, stirring occasionally, until grits are
>>thick and creamy. Serve with butter, salt, red eye gravy, or grated
>>cheese. Yields 6 servings. Of course, other additions can be made, as
>>desired.
>>
>>Note 1: If the grits you buy are not stone-ground, you will not need to
>>skim the chaff.
>
>>Note 2: After bringing to a boil and stirring in the grits, I reduce
>>the heat to the lowest point possible in order for them to cook longer
>>than the recommended 20-25 minutes. I usually cook them 35-40 minutes.
>
>>Stone-ground grits are generally ground more coarsely than large scale
>>commercially processed grits. Other than quick grits, they all cook
>>about the same length of time, but of course the finished texture is
>>different with coarse grits. I prefer coarse.
>
>>Hope that helps, Steve.
>
> It does indeed help! Thanks!
>
> Steve
>

You're welcome. Good luck! Report back!

If you like that, I'll post a recipe for my Garlic Cheese Grits Casserole.
The grits cooking procedure is the same. It's what you do afterwards that
makes the difference, but you've got to get the grits cooking process down
first.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 4hrs 19mins
*******************************************
We don't hate vegetarians, we just
think they're funny.
*******************************************

"Steve Pope" > wrote in message
...
> TFM® > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> I can buy actual grits and attempt cooking them. Which method
>>> is best?
>
>>http://www.grits.com/
>
> Thanks. This does not seem immediately useful, as there
> is not a "basic grits" recipe that I could find. (At least
> in a brief look.) Many recipes there start out with "cooked
> grits", or "cook according to package directions", etc.
>
> Others start from the beginning but include non-basic
> ingredients like cheese.
>
> I can, of course, buy grits from the bulk bin at the grocery
> store and follow the directions that are on the label on the bin.
> I guess that's the default approach, however I'm looking for
> direction here.
>
>
> Steve

Alright, here you go. Straight from from the grit bag.


Ingredients - Cracked corn.

Cooking Directions -
Southern Style Grits - Pour measured amount of grits into heavy saucepan.
Cover with water and stir.

Drain off as much water as possible to remove pieces of bran.
Add measured amount of fresh water to rinsed grits and bring to a boil.

Reduce heat and simmer uncovered for 28 minutes.

(I interject here and insist the grits be covered. The bag says, "stir
occasionally", I say stir frequently.)

Serve with butter, salt and pepper.

2 servings = 2/3 cups grits, 2 cups water.

4 servings = 1 - 1/3 cup grits, 4 cups water

=====================================


WTF is up with 28 minutes?

What about 32?

Grits is grits. OMG Mama, you let the grits cook longer than 28 minutes!
We are fuxored!



TFM®

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...
>
>> TFM® > wrote:
>>
>>>"Steve Pope" > wrote in message
>>
>>>> I can buy actual grits and attempt cooking them. Which method
>>>> is best?
>>
>>>http://www.grits.com/
>>
>> Thanks. This does not seem immediately useful, as there
>> is not a "basic grits" recipe that I could find. (At least
>> in a brief look.) Many recipes there start out with "cooked
>> grits", or "cook according to package directions", etc.
>>
>> Others start from the beginning but include non-basic
>> ingredients like cheese.
>>
>> I can, of course, buy grits from the bulk bin at the grocery
>> store and follow the directions that are on the label on the bin.
>> I guess that's the default approach, however I'm looking for
>> direction here.
>>
>>
>> Steve
>>
>
> Okay, here goes... Right off the bag of my Falls Mill stone ground white
> grits... Place 1 cup of grits in a bowl. Cover with water and stir. Skim
> off chaff that rises to the top. Stir and skim again. Let stand 5
> minutes. Drain well.
>
> Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a
> boil
> in a saucepan. Stir in grits. Reduce heat to low and cook, covered, 20-25
> minutes or longer, stirring occasionally, until grits are thick and
> creamy.
> Serve with butter, salt, red eye gravy, or grated cheese. Yields 6
> servings. Of course, other additions can be made, as desired.
>
> Note 1: If the grits you buy are not stone-ground, you will not need to
> skim the chaff.
>
> Note 2: After bringing to a boil and stirring in the grits, I reduce the
> heat to the lowest point possible in order for them to cook longer than
> the
> recommended 20-25 minutes. I usually cook them 35-40 minutes.
>
> Stone-ground grits are generally ground more coarsely than large scale
> commercially processed grits. Other than quick grits, they all cook about
> the same length of time, but of course the finished texture is different
> with coarse grits. I prefer coarse.


That's true grit.

Rooster Cogburn®

On Thu 04 Sep 2008 08:05:44p, TFM® told us...

>
>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...
>>
>>> TFM® > wrote:
>>>
>>>>"Steve Pope" > wrote in message
>>>
>>>>> I can buy actual grits and attempt cooking them. Which method
>>>>> is best?
>>>
>>>>http://www.grits.com/
>>>
>>> Thanks. This does not seem immediately useful, as there
>>> is not a "basic grits" recipe that I could find. (At least
>>> in a brief look.) Many recipes there start out with "cooked
>>> grits", or "cook according to package directions", etc.
>>>
>>> Others start from the beginning but include non-basic
>>> ingredients like cheese.
>>>
>>> I can, of course, buy grits from the bulk bin at the grocery
>>> store and follow the directions that are on the label on the bin.
>>> I guess that's the default approach, however I'm looking for
>>> direction here.
>>>
>>>
>>> Steve
>>>
>>
>> Okay, here goes... Right off the bag of my Falls Mill stone ground
white
>> grits... Place 1 cup of grits in a bowl. Cover with water and stir.
Skim
>> off chaff that rises to the top. Stir and skim again. Let stand 5
>> minutes. Drain well.
>>
>> Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a
>> boil
>> in a saucepan. Stir in grits. Reduce heat to low and cook, covered, 20-
25
>> minutes or longer, stirring occasionally, until grits are thick and
>> creamy.
>> Serve with butter, salt, red eye gravy, or grated cheese. Yields 6
>> servings. Of course, other additions can be made, as desired.
>>
>> Note 1: If the grits you buy are not stone-ground, you will not need to
>> skim the chaff.
>>
>> Note 2: After bringing to a boil and stirring in the grits, I reduce
the
>> heat to the lowest point possible in order for them to cook longer than
>> the
>> recommended 20-25 minutes. I usually cook them 35-40 minutes.
>>
>> Stone-ground grits are generally ground more coarsely than large scale
>> commercially processed grits. Other than quick grits, they all cook
about
>> the same length of time, but of course the finished texture is different
>> with coarse grits. I prefer coarse.
>
>
> That's true grit.
>
> Rooster Cogburn®

Thanks, Allan. I consider that a true compliment!



--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 3hrs 53mins
*******************************************
Computers, like cats, can operate
crossdimensionally; the trick is in
getting them to do what you want.

"Wayne Boatwright" > wrote in message
5.247...
> On Thu 04 Sep 2008 08:05:44p, TFM® told us...
>
>>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...
>>>
>>>> TFM® > wrote:
>>>>
>>>>>"Steve Pope" > wrote in message
>>>>
>>>>>> I can buy actual grits and attempt cooking them. Which method
>>>>>> is best?
>>>>
>>>>>http://www.grits.com/
>>>>
>>>> Thanks. This does not seem immediately useful, as there
>>>> is not a "basic grits" recipe that I could find. (At least
>>>> in a brief look.) Many recipes there start out with "cooked
>>>> grits", or "cook according to package directions", etc.
>>>>
>>>> Others start from the beginning but include non-basic
>>>> ingredients like cheese.
>>>>
>>>> I can, of course, buy grits from the bulk bin at the grocery
>>>> store and follow the directions that are on the label on the bin.
>>>> I guess that's the default approach, however I'm looking for
>>>> direction here.
>>>>
>>>>
>>>> Steve
>>>>
>>>
>>> Okay, here goes... Right off the bag of my Falls Mill stone ground
> white
>>> grits... Place 1 cup of grits in a bowl. Cover with water and stir.
> Skim
>>> off chaff that rises to the top. Stir and skim again. Let stand 5
>>> minutes. Drain well.
>>>
>>> Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a
>>> boil
>>> in a saucepan. Stir in grits. Reduce heat to low and cook, covered, 20-
> 25
>>> minutes or longer, stirring occasionally, until grits are thick and
>>> creamy.
>>> Serve with butter, salt, red eye gravy, or grated cheese. Yields 6
>>> servings. Of course, other additions can be made, as desired.
>>>
>>> Note 1: If the grits you buy are not stone-ground, you will not need to
>>> skim the chaff.
>>>
>>> Note 2: After bringing to a boil and stirring in the grits, I reduce
> the
>>> heat to the lowest point possible in order for them to cook longer than
>>> the
>>> recommended 20-25 minutes. I usually cook them 35-40 minutes.
>>>
>>> Stone-ground grits are generally ground more coarsely than large scale
>>> commercially processed grits. Other than quick grits, they all cook
> about
>>> the same length of time, but of course the finished texture is different
>>> with coarse grits. I prefer coarse.
>>
>>
>> That's true grit.
>>
>> Rooster Cogburn®
>
> Thanks, Allan. I consider that a true compliment!


Any compliment you get from me will be genuine, pilgrim.

TFM®

Wayne Boatwright wrote:

>
> If you like that, I'll post a recipe for my Garlic Cheese Grits Casserole.
> The grits cooking procedure is the same. It's what you do afterwards that
> makes the difference, but you've got to get the grits cooking process down
> first.
>


Oooh! Yes, please. I've had garlic-and-cheese grits once and it was
delicious.

gloria p

On Thu 04 Sep 2008 08:22:29p, TFM® told us...

>
>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Thu 04 Sep 2008 08:05:44p, TFM® told us...
>>
>>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.250...
>>>> On Thu 04 Sep 2008 07:08:23p, Steve Pope told us...
>>>>
>>>>> TFM® > wrote:
>>>>>
>>>>>>"Steve Pope" > wrote in message
>>>>>
>>>>>>> I can buy actual grits and attempt cooking them. Which method
>>>>>>> is best?
>>>>>
>>>>>>http://www.grits.com/
>>>>>
>>>>> Thanks. This does not seem immediately useful, as there
>>>>> is not a "basic grits" recipe that I could find. (At least
>>>>> in a brief look.) Many recipes there start out with "cooked
>>>>> grits", or "cook according to package directions", etc.
>>>>>
>>>>> Others start from the beginning but include non-basic
>>>>> ingredients like cheese.
>>>>>
>>>>> I can, of course, buy grits from the bulk bin at the grocery
>>>>> store and follow the directions that are on the label on the bin.
>>>>> I guess that's the default approach, however I'm looking for
>>>>> direction here.
>>>>>
>>>>>
>>>>> Steve
>>>>>
>>>>
>>>> Okay, here goes... Right off the bag of my Falls Mill stone ground
>> white
>>>> grits... Place 1 cup of grits in a bowl. Cover with water and stir.
>> Skim
>>>> off chaff that rises to the top. Stir and skim again. Let stand 5
>>>> minutes. Drain well.
>>>>
>>>> Bring 2 cups of water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a
>>>> boil
>>>> in a saucepan. Stir in grits. Reduce heat to low and cook, covered,
20-
>> 25
>>>> minutes or longer, stirring occasionally, until grits are thick and
>>>> creamy.
>>>> Serve with butter, salt, red eye gravy, or grated cheese. Yields 6
>>>> servings. Of course, other additions can be made, as desired.
>>>>
>>>> Note 1: If the grits you buy are not stone-ground, you will not need
to
>>>> skim the chaff.
>>>>
>>>> Note 2: After bringing to a boil and stirring in the grits, I reduce
>> the
>>>> heat to the lowest point possible in order for them to cook longer
than
>>>> the
>>>> recommended 20-25 minutes. I usually cook them 35-40 minutes.
>>>>
>>>> Stone-ground grits are generally ground more coarsely than large scale
>>>> commercially processed grits. Other than quick grits, they all cook
>> about
>>>> the same length of time, but of course the finished texture is
different
>>>> with coarse grits. I prefer coarse.
>>>
>>>
>>> That's true grit.
>>>
>>> Rooster Cogburn®
>>
>> Thanks, Allan. I consider that a true compliment!
>
>
> Any compliment you get from me will be genuine, pilgrim.
>
> TFM®
>
>

I know.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 3hrs 23mins
*******************************************
And he disappeared in a puff of logic.
*******************************************

Steve Pope wrote:

> 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?

I dunno. I've never had tube grits.


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On Thu 04 Sep 2008 08:27:31p, Gloria P told us...

> Wayne Boatwright wrote:
>
>>
>> If you like that, I'll post a recipe for my Garlic Cheese Grits
>> Casserole. The grits cooking procedure is the same. It's what you do
>> afterwards that makes the difference, but you've got to get the grits
>> cooking process down first.
>>
>
>
> Oooh! Yes, please. I've had garlic-and-cheese grits once and it was
> delicious.
>
> gloria p
>

I will dig it out in the morning and post it.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/04(IV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 4dys 3hrs 22mins
*******************************************
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*******************************************

Janet Wilder wrote:

> Fred/Libby Barclay wrote:
>
>> 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.
>
> I will eat grits two ways: cheese grits made by my friend, Gerald Smith,
> and shrimp and grits in the Low Country.

Damned if I'm going clear to the Netherlands for shrimp and grits.


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Saerah Gray wrote:

> 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

Like with sharks.


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Blinky the Shark > wrote:

>Steve Pope wrote:

>> So which is worse, instant grits or tube grits?

>I dunno. I've never had tube grits.

Right. These were marginally worse than tube polenta.
I actually think tube polenta is okay, if you fry it in
olive oil, which is more or less the only way I really
like polenta.

And yeah, I've had poached eggs on polenta, so I'm looking
forward to poached eggs on grits, once I figure out
how to make grits....

Steve

"Blinky the Shark" > wrote in message
news
> Janet Wilder wrote:
>
>> Fred/Libby Barclay wrote:
>>
>>> 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.
>>
>> I will eat grits two ways: cheese grits made by my friend, Gerald Smith,
>> and shrimp and grits in the Low Country.
>
> Damned if I'm going clear to the Netherlands for shrimp and grits.


Are you a Hammerhead?

"Steve Pope" > wrote in message
...
> Blinky the Shark > wrote:
>
>>Steve Pope wrote:
>
>>> So which is worse, instant grits or tube grits?
>
>>I dunno. I've never had tube grits.
>
> Right. These were marginally worse than tube polenta.
> I actually think tube polenta is okay, if you fry it in
> olive oil, which is more or less the only way I really
> like polenta.
>
> And yeah, I've had poached eggs on polenta, so I'm looking
> forward to poached eggs on grits, once I figure out
> how to make grits....


I find this somewhat hilarious since it seems I was born knowing how to make
grits.

Clues : Avoid Quick and Instant types.

Yellow is better.

Look in the "ethnic" section of your local grocery store, or better yet, go
to a store that caters to Latinos.
My favorite Mexican grocery store carries stone ground yellow grits made in
Nashville, Tn of all places.

I think the brand is Dixie Lily, but don't hold me to that.


Grit Tips - Butter and salt in the water before the boil. - Stir - Stir -
Stir - Stir - More butter and salt.

Grits are a medium. They take on whatever flavor they're with. Filler if
you will, but we's po in the south.


TFM®

Steve Pope wrote:

> Blinky the Shark > wrote:
>
>>Steve Pope wrote:
>
>>> So which is worse, instant grits or tube grits?
>
>>I dunno. I've never had tube grits.
>
> Right. These were marginally worse than tube polenta.
> I actually think tube polenta is okay, if you fry it in
> olive oil, which is more or less the only way I really
> like polenta.
>
> And yeah, I've had poached eggs on polenta, so I'm looking
> forward to poached eggs on grits, once I figure out
> how to make grits....

This seems typical to me:

http://www.hoppinjohns.com/cgi-bin/s...est=basicgrits


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TFM® wrote:

>
>
> "Blinky the Shark" > wrote in message
> news
>> Janet Wilder wrote:
>>
>>> Fred/Libby Barclay wrote:
>>>
>>>> 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.
>>>
>>> I will eat grits two ways: cheese grits made by my friend, Gerald Smith,
>>> and shrimp and grits in the Low Country.
>>
>> Damned if I'm going clear to the Netherlands for shrimp and grits.
>
> Are you a Hammerhead?

Okay, I'll bite (I *am* a shark, after all). No...why?


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"Blinky the Shark" > wrote in message
news
> TFM® wrote:
>
>>
>>
>> "Blinky the Shark" > wrote in message
>> news
>>> Janet Wilder wrote:
>>>
>>>> Fred/Libby Barclay wrote:
>>>>
>>>>> 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.
>>>>
>>>> I will eat grits two ways: cheese grits made by my friend, Gerald
>>>> Smith,
>>>> and shrimp and grits in the Low Country.
>>>
>>> Damned if I'm going clear to the Netherlands for shrimp and grits.
>>
>> Are you a Hammerhead?
>
> Okay, I'll bite (I *am* a shark, after all). No...why?


No real reason behind the question. Just wondering what breed you were.

If you're going to be a shark, it would make sense to have a species picked,
that's all.

Shark in itself is very vague. (though lovely at Captain D's)

I'm a Bigfoot, I don't have to specify.


TFM®

TFM® wrote:

>
>
> "Blinky the Shark" > wrote in message
> news
>> TFM® wrote:
>>
>>>
>>>
>>> "Blinky the Shark" > wrote in message
>>> news >>>> Janet Wilder wrote:
>>>>
>>>>> Fred/Libby Barclay wrote:
>>>>>
>>>>>> 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.
>>>>>
>>>>> I will eat grits two ways: cheese grits made by my friend, Gerald
>>>>> Smith,
>>>>> and shrimp and grits in the Low Country.
>>>>
>>>> Damned if I'm going clear to the Netherlands for shrimp and grits.
>>>
>>> Are you a Hammerhead?
>>
>> Okay, I'll bite (I *am* a shark, after all). No...why?
>
> No real reason behind the question. Just wondering what breed you were.

I am everyshark. (Hear me roar.)

> If you're going to be a shark, it would make sense to have a species picked,
> that's all.

That limits the opportunities for humor.

That said, here's a little on my origin -- second and third sections:

http://blinkynet.net/index.html

> Shark in itself is very vague. (though lovely at Captain D's)
>
> I'm a Bigfoot, I don't have to specify.

So is Shaquille Oneal -- size 22. Perhaps you should specify.


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"Blinky the Shark" > wrote in message
news
> TFM® wrote:
>
>>
>>
>> "Blinky the Shark" > wrote in message
>> news
>>> TFM® wrote:
>>>
>>>>
>>>>
>>>> "Blinky the Shark" > wrote in message
>>>> news >>>>> Janet Wilder wrote:
>>>>>
>>>>>> Fred/Libby Barclay wrote:
>>>>>>
>>>>>>> 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.
>>>>>>
>>>>>> I will eat grits two ways: cheese grits made by my friend, Gerald
>>>>>> Smith,
>>>>>> and shrimp and grits in the Low Country.
>>>>>
>>>>> Damned if I'm going clear to the Netherlands for shrimp and grits.
>>>>
>>>> Are you a Hammerhead?
>>>
>>> Okay, I'll bite (I *am* a shark, after all). No...why?
>>
>> No real reason behind the question. Just wondering what breed you were.
>
> I am everyshark. (Hear me roar.)
>
>> If you're going to be a shark, it would make sense to have a species
>> picked,
>> that's all.
>
> That limits the opportunities for humor.
>
> That said, here's a little on my origin -- second and third sections:
>
> http://blinkynet.net/index.html
>
>> Shark in itself is very vague. (though lovely at Captain D's)
>>
>> I'm a Bigfoot, I don't have to specify.
>
> So is Shaquille Oneal -- size 22. Perhaps you should specify.
>


If you insist.
I'm an abdominal snowman.


TFM®

On Thu, 04 Sep 2008 12:53:11 -0400, Goomba wrote:

> 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.
>

o.k. but i think i keep confusing grits with hominy, but they still have a
recognizable kernel shape, right? what about them?

your pal,
blake

On Thu, 04 Sep 2008 17:29:38 GMT, Wayne Boatwright wrote:

> 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.

i think i would like something coarse, too.

your pal,
blake

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.

i guess i could check the dreaded whole foods if the regular folks' grocery
doesn't have it.

your pal,
blake

On Fri 05 Sep 2008 04:10:40p, blake murphy told us...

> On Thu, 04 Sep 2008 12:53:11 -0400, Goomba wrote:
>
>> 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.
>>
>
> o.k. but i think i keep confusing grits with hominy, but they still have
a
> recognizable kernel shape, right? what about them?
>
> your pal,
> blake
>

Yes, I think you're confused. :-) Hominy is the whole kernel of dried corn
that has been treated in an alkali solution to soften and remove the outer
skin, then soaked in water to allow the inner kernel to swell. There is
both yellow and white hominy and each pieces is about the size of a
garbanzo bean.

To make it even more confusing, there are both corn and hominy grits that
come in both yellow and white. Corn grits are ground from dried kernels of
regular corn and are the most commonly found, which are basically like
cornmeal but ground to a different size. Hominy grits are made from hominy
(processed as above) that has then been dried and ground. I have found if
difficult to locate true hominy grits these days. Both corn and hominy
grits are good. Most people have a distinct preference for either yellow
or white. I prefer white.

HTH

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 3dys 6hrs 54mins
*******************************************
Mate, this parrot wouldn't VOOM if you
put four million volts through it!
*******************************************

On Fri 05 Sep 2008 04:12:10p, blake murphy told us...

> On Thu, 04 Sep 2008 17:29:38 GMT, Wayne Boatwright wrote:
>
>> 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.
>
> i think i would like something coarse, too.
>
> your pal,
> blake
>

Then you need to find stone-ground grits. I order mine from Falls Mill in
TN. They have an online store.

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/05(V)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 3dys 6hrs 45mins
*******************************************
Woman's mind is cleaner than man's; it
changes more often
*******************************************

TammyM > wrote in message
...
> "The Ranger" > wrote in message
> ndwidth...
[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....

Don't be bitter. Not even Miracle Whip could improve the flavor
of that Elmer's Paste and Sand combo.

The Ranger

blake murphy wrote:

> o.k. but i think i keep confusing grits with hominy, but they still have a
> recognizable kernel shape, right? what about them?
>
> your pal,
> blake

Dried hominy gets ground into hominy grits, silly!

blake murphy wrote:

> i guess i could check the dreaded whole foods if the regular folks' grocery
> doesn't have it.
>
> your pal,
> blake

Giant carries grits. My mother used to buy them there routinely. Look
near the oatmeal.

On Sat, 06 Sep 2008 09:25:08 -0400, Goomba wrote:

> blake murphy wrote:
>
>> i guess i could check the dreaded whole foods if the regular folks' grocery
>> doesn't have it.
>>
>> your pal,
>> blake
>
> Giant carries grits. My mother used to buy them there routinely. Look
> near the oatmeal.

i looked yesterday. quaker oats had 'regular' (i.e., not instant) grits in
a canister. but i think i'm still thinking of hominy, which my dad used to
eat, that came in a can.

your pal,
blake