How Grits are Formed.

Grits are formed deep underground under intense heat and pressure.

It takes over 1,000 years to form a single Grit. Most of the world's grit
mines are in Southern Georgia, and are guarded day and night by armed guards
and fierce attack dogs. Harvesting the Grit is a dangerous occupation, and
many Grit miners lose their lives each year so that Grits can continue to be
served morning after morning for breakfast (not that having Grits for lunch
and dinner is out of the question). Yankees have attempted to create a
synthetic Grits. They call them Cream of Wheat. As far as we can tell the
key ingredients of Cream of Wheat are Elmer's Glue and shredded styrofoam.
These synthetic grits have also been shown to cause nausea, and may leave
you unable to have children.

Historical Grits

As we mentioned earlier, the first known mention of the Grits was by the
Ancient Israelites in the Sinai Desert. After that, the Grits was not heard
from for another 1,000 years. Experts feel that the Grits was used during
this time only during secret religious ceremonies, and was kept from the
public due to its rarity. The next mention of the Grits was found amidst the
ruins of the ancient city of Pompeii in a woman's personal diary. The
woman's name was Herculaneum Jemimaneus

(Aunt Jemima to her friends.)

The 10 Commandments of Grits

I. Thou shalt not put syrup on thy Grits

II. Thou shalt not eat thy Grits with a spoon or knife

III. Thou shalt not eat Cream of Wheat and call it Grits, for this is
blasphemy

IV. Thou shalt not covet thy neighbor's Grits

V.Thou shalt use only Salt, Butter, and Cheese as toppings for thy Grits

VI. Thou shalt not eat Instant Grits

VII. Thou shalt not put syrup on thy Grits

VIII. Thou shalt not put syrup on thy Grits

IX. Thou shalt not put syrup on thy Grits

X. Thou shalt not put sugar on thy Grits either

How to Cook Grits:

For one serving of Grits, boil 1.5 cups of water with salt and a little
butter. Add 5 TBsp of Grits. Reduce to a simmer and allow the

Grits to soak up all the water. That's all there is to cooking grits.

How to Eat Grits

Immediately afte r removing your grits from the stove top, add a generous
portion of butter. (WARNING: Do NOT use low-fat butter.) The butter should
cause the Grits to turn a wondrous shade of yellow.

(Hold a banana or a yellow rain slicker next to your Grits; if the colors
match, you have the correct amount of butter.) Next, add salt.

(NOTICE: The correct ration of Grit to Salt is 10:1 Therefore for every 10
grits, you should have 1 grain of salt.) Cheese is optional.

However if you wish to add cheese, cut it into 1/4' squares and add
immediately before you eat your Grits. You do not want your cheese to melt
completely.

Now begin eating your grits.

Always use a fork, never a spoon, to eat Grits. Your grits should be

thick enough so they do not run through the tines of the fork.

The correct beverage to serve with Grits is Milk or Chocolate Milk.

(WARNING: Use whole milk only - DO NOT use 2% or, Heaven forbid, Skim Milk.)
Coffee with Grits is acceptable, but is frowned upon by true

Grits afficionados.

Ways to Eat Leftover Grits:

(Leftover grits are extremely rare) Spread them in the bottom of a casserole
dish, cover and place them in the refrigerator overnight.

The Grits will congeal into a gelatinous mass. Next morning, slice the Grits
into squares and fry them in 1/2' of cooking oil and butter until they turn
a golden brown. Many people are tempted to pour syrup onto Grits served this
way. This is, of course, unacceptable.

"Chris Marksberry" > wrote in message
. ..
> How Grits are Formed.
>
> Grits are formed deep underground under intense heat and pressure.
>
> It takes over 1,000 years to form a single Grit. Most of the world's grit
> mines are in Southern Georgia, and are guarded day and night by armed
> guards and fierce attack dogs. Harvesting the Grit is a dangerous
> occupation, and many Grit miners lose their lives each year so that Grits
> can continue to be served morning after morning for breakfast (not that
> having Grits for lunch and dinner is out of the question). Yankees have
> attempted to create a synthetic Grits. They call them Cream of Wheat. As
> far as we can tell the key ingredients of Cream of Wheat are Elmer's Glue
> and shredded styrofoam. These synthetic grits have also been shown to
> cause nausea, and may leave you unable to have children.
>
> Historical Grits
>
> As we mentioned earlier, the first known mention of the Grits was by the
> Ancient Israelites in the Sinai Desert. After that, the Grits was not
> heard from for another 1,000 years. Experts feel that the Grits was used
> during this time only during secret religious ceremonies, and was kept
> from the public due to its rarity. The next mention of the Grits was found
> amidst the ruins of the ancient city of Pompeii in a woman's personal
> diary. The woman's name was Herculaneum Jemimaneus
>
> (Aunt Jemima to her friends.)
>
> The 10 Commandments of Grits
>
> I. Thou shalt not put syrup on thy Grits
>
> II. Thou shalt not eat thy Grits with a spoon or knife
>
> III. Thou shalt not eat Cream of Wheat and call it Grits, for this is
> blasphemy
>
> IV. Thou shalt not covet thy neighbor's Grits
>
> V.Thou shalt use only Salt, Butter, and Cheese as toppings for thy Grits
>
> VI. Thou shalt not eat Instant Grits
>
> VII. Thou shalt not put syrup on thy Grits
>
> VIII. Thou shalt not put syrup on thy Grits
>
> IX. Thou shalt not put syrup on thy Grits
>
> X. Thou shalt not put sugar on thy Grits either
>
> How to Cook Grits:
>
> For one serving of Grits, boil 1.5 cups of water with salt and a little
> butter. Add 5 TBsp of Grits. Reduce to a simmer and allow the
>
> Grits to soak up all the water. That's all there is to cooking grits.
>
> How to Eat Grits
>
> Immediately afte r removing your grits from the stove top, add a generous
> portion of butter. (WARNING: Do NOT use low-fat butter.) The butter should
> cause the Grits to turn a wondrous shade of yellow.
>
> (Hold a banana or a yellow rain slicker next to your Grits; if the colors
> match, you have the correct amount of butter.) Next, add salt.
>
> (NOTICE: The correct ration of Grit to Salt is 10:1 Therefore for every 10
> grits, you should have 1 grain of salt.) Cheese is optional.
>
> However if you wish to add cheese, cut it into 1/4' squares and add
> immediately before you eat your Grits. You do not want your cheese to melt
> completely.
>
> Now begin eating your grits.
>
> Always use a fork, never a spoon, to eat Grits. Your grits should be
>
> thick enough so they do not run through the tines of the fork.
>
> The correct beverage to serve with Grits is Milk or Chocolate Milk.
>
> (WARNING: Use whole milk only - DO NOT use 2% or, Heaven forbid, Skim
> Milk.) Coffee with Grits is acceptable, but is frowned upon by true
>
> Grits afficionados.
>
> Ways to Eat Leftover Grits:
>
> (Leftover grits are extremely rare) Spread them in the bottom of a
> casserole dish, cover and place them in the refrigerator overnight.
>
> The Grits will congeal into a gelatinous mass. Next morning, slice the
> Grits into squares and fry them in 1/2' of cooking oil and butter until
> they turn a golden brown. Many people are tempted to pour syrup onto Grits
> served this way. This is, of course, unacceptable.



And all God's people said "AMEN!"
:-)


>
>

"Chris Marksberry" > fnord
:

<snip hilarity>

Why would anyone put syrup on grits? Syrup is for pancakes and waffles, and
maybe bacon, if it's real maple syrup.

I think I actually like the fried up stuff better. Fried in bacon fat.
Damn, I need to make some this weekend.

--
Saerah (makes a kickass cheese grits casserole that is probably
unacceptable, but it sure as hell is tasty!)

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

On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...

> Why would anyone put syrup on grits? Syrup is for pancakes and waffles,
> and maybe bacon, if it's real maple syrup.

I would do it, but I suppose some folks do, the same way they might put it on
oatmeal.

> I think I actually like the fried up stuff better. Fried in bacon fat.
> Damn, I need to make some this weekend.

Fried cornmeal mush? I love it. I do put syrup on that.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 5hrs 9mins
*******************************************
I am always right. Except when I'm
left, or bluffing.
*******************************************

Wayne Boatwright > fnord
5.247:

> On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>
>> Why would anyone put syrup on grits? Syrup is for pancakes and
>> waffles, and maybe bacon, if it's real maple syrup.
>
> I would do it, but I suppose some folks do, the same way they might
> put it on oatmeal.
>
>> I think I actually like the fried up stuff better. Fried in bacon
>> fat. Damn, I need to make some this weekend.
>
> Fried cornmeal mush? I love it. I do put syrup on that.
>

Now honey, I could see. I put honey on cornbread sometimes. Though I
have put syrup on corn fritters before. Grits just seem like a savory
thing to me.

--
Saerah

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

Saerah Gray wrote:
> "Chris Marksberry" > fnord
> :
>
> <snip hilarity>
>
> Why would anyone put syrup on grits? Syrup is for pancakes and waffles, and
> maybe bacon, if it's real maple syrup.

I hate grits. Once I was faced with eating grits or not eating at all. I
was hungry. There was some pancake syrup available. I put it on the
grits and they were, surprisingly, edible.
>
> I think I actually like the fried up stuff better. Fried in bacon fat.
> Damn, I need to make some this weekend.
>


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

Chris Marksberry wrote:
>
> How Grits are Formed.
>
> Grits are formed deep underground under intense heat and pressure.
>
> It takes over 1,000 years to form a single Grit. Most of the world's grit
> mines are in Southern Georgia, and are guarded day and night by armed guards
> and fierce attack dogs. Harvesting the Grit is a dangerous occupation, and
> many Grit miners lose their lives each year so that Grits can continue to be
> served morning after morning for breakfast (not that having Grits for lunch
> and dinner is out of the question). Yankees have attempted to create a
> synthetic Grits. They call them Cream of Wheat. As far as we can tell the
> key ingredients of Cream of Wheat are Elmer's Glue and shredded styrofoam.
> These synthetic grits have also been shown to cause nausea, and may leave
> you unable to have children.
>
> Historical Grits
>
> As we mentioned earlier, the first known mention of the Grits was by the
> Ancient Israelites in the Sinai Desert. After that, the Grits was not heard
> from for another 1,000 years. Experts feel that the Grits was used during
> this time only during secret religious ceremonies, and was kept from the
> public due to its rarity. The next mention of the Grits was found amidst the
> ruins of the ancient city of Pompeii in a woman's personal diary. The
> woman's name was Herculaneum Jemimaneus
>
> (Aunt Jemima to her friends.)
>
> The 10 Commandments of Grits
>
> I. Thou shalt not put syrup on thy Grits
>
> II. Thou shalt not eat thy Grits with a spoon or knife
>
> III. Thou shalt not eat Cream of Wheat and call it Grits, for this is
> blasphemy
>
> IV. Thou shalt not covet thy neighbor's Grits
>
> V.Thou shalt use only Salt, Butter, and Cheese as toppings for thy Grits
>
> VI. Thou shalt not eat Instant Grits
>
> VII. Thou shalt not put syrup on thy Grits
>
> VIII. Thou shalt not put syrup on thy Grits
>
> IX. Thou shalt not put syrup on thy Grits
>
> X. Thou shalt not put sugar on thy Grits either
>
> How to Cook Grits:
>
> For one serving of Grits, boil 1.5 cups of water with salt and a little
> butter. Add 5 TBsp of Grits. Reduce to a simmer and allow the
>
> Grits to soak up all the water. That's all there is to cooking grits.
>
> How to Eat Grits
>
> Immediately afte r removing your grits from the stove top, add a generous
> portion of butter. (WARNING: Do NOT use low-fat butter.) The butter should
> cause the Grits to turn a wondrous shade of yellow.
>
> (Hold a banana or a yellow rain slicker next to your Grits; if the colors
> match, you have the correct amount of butter.) Next, add salt.
>
> (NOTICE: The correct ration of Grit to Salt is 10:1 Therefore for every 10
> grits, you should have 1 grain of salt.) Cheese is optional.
>
> However if you wish to add cheese, cut it into 1/4' squares and add
> immediately before you eat your Grits. You do not want your cheese to melt
> completely.
>
> Now begin eating your grits.
>
> Always use a fork, never a spoon, to eat Grits. Your grits should be
>
> thick enough so they do not run through the tines of the fork.
>
> The correct beverage to serve with Grits is Milk or Chocolate Milk.
>
> (WARNING: Use whole milk only - DO NOT use 2% or, Heaven forbid, Skim Milk.)
> Coffee with Grits is acceptable, but is frowned upon by true
>
> Grits afficionados.
>
> Ways to Eat Leftover Grits:
>
> (Leftover grits are extremely rare) Spread them in the bottom of a casserole
> dish, cover and place them in the refrigerator overnight.
>
> The Grits will congeal into a gelatinous mass. Next morning, slice the Grits
> into squares and fry them in 1/2' of cooking oil and butter until they turn
> a golden brown. Many people are tempted to pour syrup onto Grits served this
> way. This is, of course, unacceptable.

AMEN Sister!!!! However, I do have a confession Sometimes I use a
spoon to eat my grits! My I be forgiven??

Sky, who frequently cooks grits often and never "raw"!

P.S. Maple syrup has never been an option in 'my' house when grits is
served - heh!

P.P.S. "Instant" grits is indeed blasphemous!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sep 3, 8:31*pm, "Chris Marksberry" >
wrote:

> However if you wish to add cheese, cut it into 1/4' squares and add
> immediately before you eat your Grits. You do not want your cheese to melt
> completely.

Will a three inch square of cheese really be in danger of melting?

I've never had cheese on grits. Do you also add gravy, for the whole
poutine-like experience? (Seriously. I may have to try this.)

On Wed 03 Sep 2008 07:13:40p, Saerah Gray told us...

> Wayne Boatwright > fnord
> 5.247:
>
>> On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>>
>>> Why would anyone put syrup on grits? Syrup is for pancakes and
>>> waffles, and maybe bacon, if it's real maple syrup.
>>
>> I would do it, but I suppose some folks do, the same way they might
>> put it on oatmeal.
>>
>>> I think I actually like the fried up stuff better. Fried in bacon
>>> fat. Damn, I need to make some this weekend.
>>
>> Fried cornmeal mush? I love it. I do put syrup on that.
>>
>
> Now honey, I could see. I put honey on cornbread sometimes. Though I
> have put syrup on corn fritters before. Grits just seem like a savory
> thing to me.
>

Sometimes I like to put butter and molassses on hot cornbread. I would
never put anything sweet on a bowl of grits.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 4hrs 39mins
*******************************************
All the easy problems have been solved.
*******************************************

Janet Wilder > fnord
:

> Saerah Gray wrote:
>> "Chris Marksberry" > fnord
>> :
>>
>> <snip hilarity>
>>
>> Why would anyone put syrup on grits? Syrup is for pancakes and
>> waffles, and maybe bacon, if it's real maple syrup.
>
> I hate grits. Once I was faced with eating grits or not eating at all.
> I was hungry. There was some pancake syrup available. I put it on the
> grits and they were, surprisingly, edible.
>>

so it's like ketchup, it disguises the food you can't stand?



--
Saerah

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

Sky > fnord
:

>
> P.P.S. "Instant" grits is indeed blasphemous!
>

And totally gross, besides!

--
Saerah

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

Wayne Boatwright > wrote:

>On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...

>> Why would anyone put syrup on grits? Syrup is for pancakes and waffles,
>> and maybe bacon, if it's real maple syrup.

>I would do it, but I suppose some folks do, the same way they might put it on
>oatmeal.

>> I think I actually like the fried up stuff better. Fried in bacon fat.
>> Damn, I need to make some this weekend.

>Fried cornmeal mush? I love it. I do put syrup on that.

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

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

> Wayne Boatwright > wrote:
>
>>On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>
>>> Why would anyone put syrup on grits? Syrup is for pancakes and
>>> waffles, and maybe bacon, if it's real maple syrup.
>
>>I would do it, but I suppose some folks do, the same way they might put
>>it on oatmeal.
>
>>> I think I actually like the fried up stuff better. Fried in bacon fat.
>>> Damn, I need to make some this weekend.
>
>>Fried cornmeal mush? I love it. I do put syrup on that.
>
> 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.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 3hrs 50mins
*******************************************
Cats must reset their human's alarm
clock by walking on it.
*******************************************

Saerah Gray wrote:
> Janet Wilder > fnord
> :
>
>> Saerah Gray wrote:
>>> "Chris Marksberry" > fnord
>>> :
>>>
>>> <snip hilarity>
>>>
>>> Why would anyone put syrup on grits? Syrup is for pancakes and
>>> waffles, and maybe bacon, if it's real maple syrup.
>> I hate grits. Once I was faced with eating grits or not eating at all.
>> I was hungry. There was some pancake syrup available. I put it on the
>> grits and they were, surprisingly, edible.
>
> so it's like ketchup, it disguises the food you can't stand?
>
>
>
Worked for me.

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

Wayne Boatwright wrote:

> On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>
>> Why would anyone put syrup on grits? Syrup is for pancakes and waffles,
>> and maybe bacon, if it's real maple syrup.
>
> I would do it, but I suppose some folks do, the same way they might put it on
> oatmeal.

IIRC, when I was a lad, we put syrup on our scrapple. That's probably
generally frowned on, too.

> I think I actually like the fried up stuff better. Fried in bacon fat.
> Damn, I need to make some this weekend.

I've been casting around for something for dinner. I believe I shall have
some grits as part of that...


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Wed 03 Sep 2008 08:44:46p, Blinky the Shark told us...

> Wayne Boatwright wrote:
>
>> On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>>
>>> Why would anyone put syrup on grits? Syrup is for pancakes and
>>> waffles, and maybe bacon, if it's real maple syrup.
>>
>> I would do it, but I suppose some folks do, the same way they might put
>> it on oatmeal.
>
> IIRC, when I was a lad, we put syrup on our scrapple. That's probably
> generally frowned on, too.

I love homemade scrapple, although haven't had it or made it in years. We
always put pure maple syrup on it.

>> I think I actually like the fried up stuff better. Fried in bacon fat.
>> Damn, I need to make some this weekend.
>
> I've been casting around for something for dinner. I believe I shall
> have some grits as part of that...

Sounds like a good choice!

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 3hrs 9mins
*******************************************
Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped

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....

Steve

"Steve Pope" > wrote in message
...
> Wayne Boatwright > wrote:
>
>>On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>
>>> Why would anyone put syrup on grits? Syrup is for pancakes and waffles,
>>> and maybe bacon, if it's real maple syrup.
>
>>I would do it, but I suppose some folks do, the same way they might put it
>>on
>>oatmeal.
>
>>> I think I actually like the fried up stuff better. Fried in bacon fat.
>>> Damn, I need to make some this weekend.
>
>>Fried cornmeal mush? I love it. I do put syrup on that.
>
> 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?


Real grits come from a saucepan on your stove. Therefore any shit sold in a
tube from a store ain't real.

Sorry man, but you can't even get real grits in most restaurants down here
in the south since the inception of the dreaded "instant" and "quick" grits.
Abominations!

I must note one exception. When Kili was in the hospital I went down to the
cafeteria to get some breakfast. Best grits ever! And a most delectable
jalapeno biscuit.
Pasco Regional Medical Center.

I had an overflowing plate of bacon, eggs and grits along with the jalapeno
biscuit for $3.21.

I think it's cheaper to eat there than at home.


TFM®

"Toronto" > wrote in message
...
> On Sep 3, 8:31 pm, "Chris Marksberry" >
> wrote:
>
>> However if you wish to add cheese, cut it into 1/4' squares and add
>> immediately before you eat your Grits. You do not want your cheese to
>> melt
>> completely.
>
> Will a three inch square of cheese really be in danger of melting?
>
> I've never had cheese on grits. Do you also add gravy, for the whole
> poutine-like experience? (Seriously. I may have to try this.)

Grits should be put on a plate, covered generously with butter, salt, and
pepper.
At this point 3 over easy or SSU egs should be dumped from the skillet onto
them.

Chop, chop, stir, stir, eat, eat!

TFM® - Hillbilly style.

On Thu, 4 Sep 2008 00:02:49 -0400, TFM® >
wrote:


>Grits should be put on a plate, covered generously with butter, salt, and
>pepper.
>At this point 3 over easy or SSU egs should be dumped from the skillet onto
>them.
>
>Chop, chop, stir, stir, eat, eat!
>
>TFM® - Hillbilly style.

I bet they would be good with some Hatch green chiles in them.....

Christine

"Christine Dabney" > wrote in message
...
> On Thu, 4 Sep 2008 00:02:49 -0400, TFM® >
> wrote:
>
>
>>Grits should be put on a plate, covered generously with butter, salt, and
>>pepper.
>>At this point 3 over easy or SSU egs should be dumped from the skillet
>>onto
>>them.
>>
>>Chop, chop, stir, stir, eat, eat!
>>
>>TFM® - Hillbilly style.
>
> I bet they would be good with some Hatch green chiles in them.....


I don't reckon we get Hatch's here unless they're called by another name,
but I'm thinking some green bell and red jalapeno would be a nice combo.
Thanks for the craving. I'm trying to do low carb and I have a whole bag of
*real* grits (from North Carolina) in the fridge.

Damn you, vile woman!

TFM® - Is poblano close?

On Thu, 4 Sep 2008 00:12:44 -0400, TFM® >
wrote:


>I don't reckon we get Hatch's here unless they're called by another name,
>but I'm thinking some green bell and red jalapeno would be a nice combo.
>Thanks for the craving. I'm trying to do low carb and I have a whole bag of
>*real* grits (from North Carolina) in the fridge.
>
>Damn you, vile woman!
>
>TFM® - Is poblano close?

Closer than green bells..

Anaheims are a variant..but way too mild. Poblano (roasted and
peeled) would be better.

Christine

On Thu, 4 Sep 2008 00:12:44 -0400, TFM® >
wrote:


>Damn you, vile woman!
>
>TFM® - Is poblano close?

You and Kili need to come out for a visit..and I could introduce you
to Hatch chiles...

Christine

TFM® > fnord
. com:

>
>
> "Toronto" > wrote in message
> news:22af1eda-c9c4-482d-9206-8daa4f2f8b36
@k36g2000pri.googlegroups.com.
> ..
>> On Sep 3, 8:31 pm, "Chris Marksberry"
>> > wrote:
>>
>>> However if you wish to add cheese, cut it into 1/4' squares and add
>>> immediately before you eat your Grits. You do not want your cheese
>>> to melt
>>> completely.
>>
>> Will a three inch square of cheese really be in danger of melting?
>>
>> I've never had cheese on grits. Do you also add gravy, for the whole
>> poutine-like experience? (Seriously. I may have to try this.)
>
> Grits should be put on a plate, covered generously with butter, salt,
> and pepper.
> At this point 3 over easy or SSU egs should be dumped from the skillet
> onto them.
>
> Chop, chop, stir, stir, eat, eat!
>
> TFM® - Hillbilly style.
>
>

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

On Wed 03 Sep 2008 09:02:49p, TFM® told us...

>
>
> "Toronto" > wrote in message
> ...
>> On Sep 3, 8:31 pm, "Chris Marksberry" >
>> wrote:
>>
>>> However if you wish to add cheese, cut it into 1/4' squares and add
>>> immediately before you eat your Grits. You do not want your cheese to
>>> melt
>>> completely.
>>
>> Will a three inch square of cheese really be in danger of melting?
>>
>> I've never had cheese on grits. Do you also add gravy, for the whole
>> poutine-like experience? (Seriously. I may have to try this.)
>
> Grits should be put on a plate, covered generously with butter, salt,
> and pepper.
> At this point 3 over easy or SSU egs should be dumped from the skillet
> onto them.
>
> Chop, chop, stir, stir, eat, eat!

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. :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 2hrs 38mins
*******************************************
'This voice told me to be a... golf
pro...' -- Johnny Fever
*******************************************

On Wed 03 Sep 2008 09:16:05p, Christine Dabney told us...

> On Thu, 4 Sep 2008 00:12:44 -0400, TFM® >
> wrote:
>
>
>>Damn you, vile woman!
>>
>>TFM® - Is poblano close?
>
> You and Kili need to come out for a visit..and I could introduce you
> to Hatch chiles...
>
> Christine
>

Thankfully they are abundant in the stores around Phoenix.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 2hrs 35mins
*******************************************
Catacomb (n.) - used for brushing cat hair.
*******************************************

Wayne Boatwright wrote:

> On Wed 03 Sep 2008 08:44:46p, Blinky the Shark told us...
>
>> Wayne Boatwright wrote:
>>
>>> On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>>>
>>>> Why would anyone put syrup on grits? Syrup is for pancakes and
>>>> waffles, and maybe bacon, if it's real maple syrup.
>>>
>>> I would do it, but I suppose some folks do, the same way they might put
>>> it on oatmeal.
>>
>> IIRC, when I was a lad, we put syrup on our scrapple. That's probably
>> generally frowned on, too.
>
> I love homemade scrapple, although haven't had it or made it in years. We
> always put pure maple syrup on it.

Ah! Then perhaps we *weren't* barbarians at the table.

>>> I think I actually like the fried up stuff better. Fried in bacon fat.
>>> Damn, I need to make some this weekend.
>>
>> I've been casting around for something for dinner. I believe I shall
>> have some grits as part of that...
>
> Sounds like a good choice!

Was. If I have any on hand, I add just enough bacon bits to flavor it up,
besides the butter and salt. Tonight, I had some on hand. Yum!


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

"Wayne Boatwright" > wrote in message
5.247...
> On Wed 03 Sep 2008 09:02:49p, TFM® told us...
>
>>
>>
>> "Toronto" > wrote in message
>> ...
>>> On Sep 3, 8:31 pm, "Chris Marksberry" >
>>> wrote:
>>>
>>>> However if you wish to add cheese, cut it into 1/4' squares and add
>>>> immediately before you eat your Grits. You do not want your cheese to
>>>> melt
>>>> completely.
>>>
>>> Will a three inch square of cheese really be in danger of melting?
>>>
>>> I've never had cheese on grits. Do you also add gravy, for the whole
>>> poutine-like experience? (Seriously. I may have to try this.)
>>
>> Grits should be put on a plate, covered generously with butter, salt,
>> and pepper.
>> At this point 3 over easy or SSU egs should be dumped from the skillet
>> onto them.
>>
>> Chop, chop, stir, stir, eat, eat!
>
> 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. :-)


That's why everybody gets their own plate. <G>

TFM®

"Chris Marksberry" > wrote in
:

> How Grits are Formed.

Grits are an abomination. Before you cast stones, I grew up in the South in
the 50s and 60s, Thus, I ain't no knewcomer or transplanted Yankee.

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. Grits are related to parched corn, which was something
starving Confederate soldiers ate when they could find nothing else.

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."

I always appreciated and patronized the restaurants that offered sliced
tomatoes as an alternative to grits. Sliced tomatoes actually go very well
with breakfast.

On Wed 03 Sep 2008 09:41:20p, TFM® told us...

>
>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Wed 03 Sep 2008 09:02:49p, TFM® told us...
>>
>>>
>>>
>>> "Toronto" > wrote in message
>>> news:22af1eda-c9c4-482d-9206-8daa4f2f8b36
@k36g2000pri.googlegroups.com...
>>>> On Sep 3, 8:31 pm, "Chris Marksberry" >
>>>> wrote:
>>>>
>>>>> However if you wish to add cheese, cut it into 1/4' squares and add
>>>>> immediately before you eat your Grits. You do not want your cheese to
>>>>> melt
>>>>> completely.
>>>>
>>>> Will a three inch square of cheese really be in danger of melting?
>>>>
>>>> I've never had cheese on grits. Do you also add gravy, for the whole
>>>> poutine-like experience? (Seriously. I may have to try this.)
>>>
>>> Grits should be put on a plate, covered generously with butter, salt,
>>> and pepper.
>>> At this point 3 over easy or SSU egs should be dumped from the skillet
>>> onto them.
>>>
>>> Chop, chop, stir, stir, eat, eat!
>>
>> 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. :-)
>
>
> That's why everybody gets their own plate. <G>
>
> TFM®
>
>

Absolutely! Give the people what they want. Everybody's happy!

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 1hrs 59mins
*******************************************
Oxymoron: Random Order.
*******************************************

Steve Pope wrote:
>
> Wayne Boatwright > wrote:
>
> >On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
>
> >> Why would anyone put syrup on grits? Syrup is for pancakes and waffles,
> >> and maybe bacon, if it's real maple syrup.
>
> >I would do it, but I suppose some folks do, the same way they might put it on
> >oatmeal.
>
> >> I think I actually like the fried up stuff better. Fried in bacon fat.
> >> Damn, I need to make some this weekend.
>
> >Fried cornmeal mush? I love it. I do put syrup on that.
>
> 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

No way & no how grits-in-a-tube!! I cheat when it comes to garlic &
tomato paste in a tube, but never-ever with grits! "Real" grits cannot
be had a restaurant - period. Good grits is always 'home cooked.' And
real grits takes time - a lot of time - no shortcuts or cheating. I
cook grits for a few hours or so, and they're always best that way -
nice & creamy -- and never "raw!" Meaning, the grits always has
something like crumbled bacon, sausage, and/or cheese, and sometimes as
a last resort, ham combimed. Heh - even combine grits with green
veggies - that'll work (er, not that I would!)! Nothing like polenta at
all.

Sky, southern by heritage!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

TFM® wrote:
>
> "Steve Pope" > wrote in message
> ...
> > Wayne Boatwright > wrote:
> >
> >>On Wed 03 Sep 2008 06:40:29p, Saerah Gray told us...
> >
> >>> Why would anyone put syrup on grits? Syrup is for pancakes and waffles,
> >>> and maybe bacon, if it's real maple syrup.
> >
> >>I would do it, but I suppose some folks do, the same way they might put it
> >>on
> >>oatmeal.
> >
> >>> I think I actually like the fried up stuff better. Fried in bacon fat.
> >>> Damn, I need to make some this weekend.
> >
> >>Fried cornmeal mush? I love it. I do put syrup on that.
> >
> > 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?
>
> Real grits come from a saucepan on your stove. Therefore any shit sold in a
> tube from a store ain't real.
>
> Sorry man, but you can't even get real grits in most restaurants down here
> in the south since the inception of the dreaded "instant" and "quick" grits.
> Abominations!
>
> I must note one exception. When Kili was in the hospital I went down to the
> cafeteria to get some breakfast. Best grits ever! And a most delectable
> jalapeno biscuit.
> Pasco Regional Medical Center.
>
> I had an overflowing plate of bacon, eggs and grits along with the jalapeno
> biscuit for $3.21.
>
> I think it's cheaper to eat there than at home.
>
> TFM®

Agreed - NEVER EVER order grits at a restaurant! Period!

Sky, the grits maven - in addition to cheese straws! HEH!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

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!

Sky, grits "&" cheese straw maven!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

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. :-)
>
> --
> Wayne Boatwright

AKA "proper" grits, too! At least your 'combination' of grits is not
'raw'! Sounds good to me :>

Sky, grits "&" cheese straw maven!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

elaich wrote:
>
> "Chris Marksberry" > wrote in
> :
>
> > How Grits are Formed.
>
> Grits are an abomination. Before you cast stones, I grew up in the South in
> the 50s and 60s, Thus, I ain't no knewcomer or transplanted Yankee.
>
> 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. Grits are related to parched corn, which was something
> starving Confederate soldiers ate when they could find nothing else.
>
> 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."
>
> I always appreciated and patronized the restaurants that offered sliced
> tomatoes as an alternative to grits. Sliced tomatoes actually go very well
> with breakfast.

Ok. Perhaps I can equate something similar? Oatmeal is ghastly - but I
imagine there are ways oatmeal is good to eat? Even as cookies? When
grits is cooked properly - and I do mean rightly - then it's heaven!
Just all depends on many circumstances.

But then again - I can equate the philosphy to peas. There is
absolutely no way (well, one exception) that I would eat peas in or with
anything. So, there is that point, too.

Sky, who abides by the "ultimate kitchen rule"!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" > wrote in message
...
> elaich wrote:
>>
>> "Chris Marksberry" > wrote in
>> :
>>
>> > How Grits are Formed.
>>
>> Grits are an abomination. Before you cast stones, I grew up in the South
>> in
>> the 50s and 60s, Thus, I ain't no knewcomer or transplanted Yankee.
>>
>> 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. Grits are related to parched corn, which was something
>> starving Confederate soldiers ate when they could find nothing else.
>>
>> 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."
>>
>> I always appreciated and patronized the restaurants that offered sliced
>> tomatoes as an alternative to grits. Sliced tomatoes actually go very
>> well
>> with breakfast.
>
> Ok. Perhaps I can equate something similar? Oatmeal is ghastly - but I
> imagine there are ways oatmeal is good to eat? Even as cookies? When
> grits is cooked properly - and I do mean rightly - then it's heaven!
> Just all depends on many circumstances.
>
> But then again - I can equate the philosphy to peas. There is
> absolutely no way (well, one exception) that I would eat peas in or with
> anything. So, there is that point, too.


And there we part company.

I grew up with my Mother always having a garden. A big 'un at that.
I would stand in the garden and eat the peas out of the pod until she chased
me out.

Then I'd climb the black cherry tree and eat them until the bees stung me
out.

Then I'd eat apricots from our 2 trees, feast on some concord grapes, jump
on the bicycle and go raid the orchards for plums and peaches.

Fresh peas were just a small, but favorite, part of my summertime feast.

At least I still have grits. <sigh>


TFM®

TFM® wrote:
>
> "Sky" > wrote in message
> ...
> >
> > Ok. Perhaps I can equate something similar? Oatmeal is ghastly - but I
> > imagine there are ways oatmeal is good to eat? Even as cookies? When
> > grits is cooked properly - and I do mean rightly - then it's heaven!
> > Just all depends on many circumstances.
> >
> > But then again - I can equate the philosphy to peas. There is
> > absolutely no way (well, one exception) that I would eat peas in or with
> > anything. So, there is that point, too.
>
> And there we part company.
>
> I grew up with my Mother always having a garden. A big 'un at that.
> I would stand in the garden and eat the peas out of the pod until she chased
> me out.
>
> Then I'd climb the black cherry tree and eat them until the bees stung me
> out.
>
> Then I'd eat apricots from our 2 trees, feast on some concord grapes, jump
> on the bicycle and go raid the orchards for plums and peaches.
>
> Fresh peas were just a small, but favorite, part of my summertime feast.
>
> At least I still have grits. <sigh>
>
> TFM®

Everyone has a redeeming feature two or three

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Chris Marksberry wrote:

> How Grits are Formed.

<snipped for space>

LOL! This is priceless Chris, thanks for the grins.
--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

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.

Sky > fnord
:

> Heh - even combine grits
> with green veggies - that'll work (er, not that I would!)! Nothing
> like polenta at all.
>

Grits with green onions mixed in at the end is awesome

--
Saerah

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