On Sat, 06 Sep 2008 00:14:59 GMT, Wayne Boatwright wrote:

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

i did some googling yesterday and that's indeed the stuff i'm thinking of.
i have cravings for it sometimes, which is odd because i didn't eat it much
as a kid.

your pal,
blake

On Sat, 06 Sep 2008 09:24:12 -0400, Goomba wrote:

> 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!

well, i guess i prefer corn to corn meal as well.

your pal,
blake

Steve Pope wrote:

> Wayne Boatwright > wrote:
>
>>On Wed 03 Sep 2008 07:59:12p, Steve Pope told us...
>
>>> So can anyone tell me, is this TJ's grits tube anything like "real"
>>> grits?
>
>> 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.
>
> Thanks. I guess I'll have to withold my opinion on grits until I've
> gone through the trouble of making the real stuff....

Here's thread from Chowhound from last fall. In it is a phone number to
call to get some real grits. I'm not kidding. The first seven articles
will give you the story and Alice's phone number.

http://chowhound.chow.com/topics/447052

Tease: "I'll give Alice (her husband, Tim, does the milling, along with a
giant red mule named Luke) a call tomorrow and see if she can ship you
guys some. I'll report back with contact info tomorrow."


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On Mon 08 Sep 2008 09:17:58p, Blinky the Shark told us...

> Here's thread from Chowhound from last fall. In it is a phone number to
> call to get some real grits. I'm not kidding. The first seven articles
> will give you the story and Alice's phone number.
>
> http://chowhound.chow.com/topics/447052
>
> Tease: "I'll give Alice (her husband, Tim, does the milling, along with
a
> giant red mule named Luke) a call tomorrow and see if she can ship you
> guys some. I'll report back with contact info tomorrow."
>
>

Falls Mill is a great source, too. Real stone-ground grits and stone-
ground cornmeal. I've been ordering from them for years.

http://fallsmill.com/store.html

--
Wayne Boatwright

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