I promise you they haven't had them all year at the regular grocery store.
And they aren't in a box like I'm used to at home. But today I found Jim
Dandy grits, the ones that cook in about 5 minutes. Not instant grits.

Thing is, I don't cook a ton of grits at once the way you seem to. I rarely
eat grits and I haven't made cheese grits casserole (although it's very
tasty) in at least 15 years. I pretty much only cook a bowl for my mother
maybe once a week. And she likes her grits very wet (with lots of milk, I
misspoke and said water). But the quick cook ones are definitely better
than instant. But that's what she's been used to forever.

Anyway, I'm sorry about getting snappish about this last night. But
honestly, I never saw anything other than instant grits until the trip to
the grocery store today. Grits apparently aren't a big thing for the
transplanted northern & midwestern people who live down here in the winter.
They're just here for the golf. And the shrimp

Dinner Tonight:

2 lbs. chicken thighs
peanut oil for pan frying
1/2 c. chopped onion
2 cloves garlic, crushed
2 thin slices of ginger root or 1 tbs. ground ginger
1/2 c. teriyaki or light soy sauce
1/2 - 1 c. water
2 Tbs. dry sherry
2 Tbs. brown sugar
1/2 tsp. salt

Heat oil in a deep skillet. Quick fry chicken in peanut oil until golden
brown. Remove the chicken and drain all but about 2 Tbs. of the oil. Stir
in onion, garlic and ginger. Stir-fry for 2 minutes. Blend together
teriyaki or soy, sherry, sugar and salt. Stir into skillet. Add water.
Add the chicken back to the pan. Bring to a boil and then reduce heat.
Simmer on low heat, covered, about 40 minutes. Thicken sauce with a slurry
of 1 Tbs. cornstarch and 2 Tbs. water if needed. Remove chicken to a
platter and spoon sauce over chicken to serve. Garnish with spring onions.
Serve with rice.

Jill

"jmcquown" > wrote in message
...
>I promise you they haven't had them all year at the regular grocery store.
>And they aren't in a box like I'm used to at home. But today I found Jim
>Dandy grits, the ones that cook in about 5 minutes. Not instant grits.
>
> Thing is, I don't cook a ton of grits at once the way you seem to. I
> rarely eat grits and I haven't made cheese grits casserole (although it's
> very tasty) in at least 15 years. I pretty much only cook a bowl for my
> mother maybe once a week. And she likes her grits very wet (with lots of
> milk, I misspoke and said water). But the quick cook ones are definitely
> better than instant. But that's what she's been used to forever.
>
> Anyway, I'm sorry about getting snappish about this last night. But
> honestly, I never saw anything other than instant grits until the trip to
> the grocery store today. Grits apparently aren't a big thing for the
> transplanted northern & midwestern people who live down here in the
> winter. They're just here for the golf. And the shrimp
>

I think Quaker Oats puts out an instant grits and a regular grits. One is a
red round package and the other is a blue package.

On Thu, 9 Oct 2008 16:24:41 -0400, "jmcquown" >
wrote:

>Grits apparently aren't a big thing for the
>transplanted northern & midwestern people who live down here in the winter.

I don't know anyone who likes grits. But we do make the best
cornbread. <eg>

Lou

Kswck wrote:
> "jmcquown" > wrote in message
> ...
>> I promise you they haven't had them all year at the regular grocery
>> store. And they aren't in a box like I'm used to at home. But today
>> I found Jim Dandy grits, the ones that cook in about 5 minutes. Not
>> instant grits.
>
> I think Quaker Oats puts out an instant grits and a regular grits.
> One is a red round package and the other is a blue package.


So I'm told. I still have never seen regular Quaker grits at the grocery
store here.

Jill

jmcquown wrote:
>
> Dinner Tonight:
>
> 2 lbs. chicken thighs
> peanut oil for pan frying
> 1/2 c. chopped onion
> 2 cloves garlic, crushed
> 2 thin slices of ginger root or 1 tbs. ground ginger
> 1/2 c. teriyaki or light soy sauce
> 1/2 - 1 c. water
> 2 Tbs. dry sherry
> 2 Tbs. brown sugar
> 1/2 tsp. salt

We used to call that shoyu chicken in Hawaii. It's good stuff!

kili

Blinky the Shark wrote:
> Kswck wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>>> I promise you they haven't had them all year at the regular grocery
>>> store. And they aren't in a box like I'm used to at home. But
>>> today I found Jim Dandy grits, the ones that cook in about 5
>>> minutes. Not instant grits.
>>>
>>> Thing is, I don't cook a ton of grits at once the way you seem to.
>>> I rarely eat grits and I haven't made cheese grits casserole
>>> (although it's very tasty) in at least 15 years. I pretty much
>>> only cook a bowl for my mother maybe once a week. And she likes
>>> her grits very wet (with lots of milk, I misspoke and said water).
>>> But the quick cook ones are definitely better than instant. But
>>> that's what she's been used to forever.
>>>
>>> Anyway, I'm sorry about getting snappish about this last night. But
>>> honestly, I never saw anything other than instant grits until the
>>> trip to the grocery store today. Grits apparently aren't a big
>>> thing for the transplanted northern & midwestern people who live
>>> down here in the winter. They're just here for the golf. And the
>>> shrimp
>>>
>>
>> I think Quaker Oats puts out an instant grits and a regular grits.
>> One is a red round package and the other is a blue package.
>
> I get Albers Quick Grits from my run-of-the-mill (heh) chain
> supermarket. I would think "quick" falls between "instant" and
> "regular".


Quick means about 5 minutes, not "just add hot water" Real grits take a
looong time to cook. My mother isn't that patient. And while I'd love to
order Falls Mills stone ground grits I don't need 10 lbs of them.

Jill

jmcquown wrote:
>
> I promise you they haven't had them all year at the regular grocery store.
> And they aren't in a box like I'm used to at home. But today I found Jim
> Dandy grits, the ones that cook in about 5 minutes. Not instant grits.
>
> Thing is, I don't cook a ton of grits at once the way you seem to. I rarely
> eat grits and I haven't made cheese grits casserole (although it's very
> tasty) in at least 15 years. I pretty much only cook a bowl for my mother
> maybe once a week. And she likes her grits very wet (with lots of milk, I
> misspoke and said water). But the quick cook ones are definitely better
> than instant. But that's what she's been used to forever.
>
> Anyway, I'm sorry about getting snappish about this last night. But
> honestly, I never saw anything other than instant grits until the trip to
> the grocery store today. Grits apparently aren't a big thing for the
> transplanted northern & midwestern people who live down here in the winter.
> They're just here for the golf. And the shrimp
>
(snip)

Glad you found some grits other than the 'instant' sort. When I cook
grits, I just use about 2-Tbs at a time for a single serving. I never
measure the water because I seem to use twice as much as given in the
directions. But then, I cook the grits for a long time so the water
absorbs & evaporates. And thanks.

Sky

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

Kswck wrote:
>
> "jmcquown" > wrote in message
> ...
> >I promise you they haven't had them all year at the regular grocery store.
> >And they aren't in a box like I'm used to at home. But today I found Jim
> >Dandy grits, the ones that cook in about 5 minutes. Not instant grits.
>
> I think Quaker Oats puts out an instant grits and a regular grits. One is a
> red round package and the other is a blue package.

Yep, Quaker has the three sorts of grits (regular "old fashioned", quick
& instant). It's not often I see the red round container of "old
fashioned" grits, so I always buy that if I can. Otherwise, the blue
round container of "quick" grits works just as well. When I make a
(single serving) batch of 'quick' grits, I just keep adding water as
needed and cook for a longer period of time until I get the consistency
I want.

Sky

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

jmcquown wrote:

> Blinky the Shark wrote:
>> Kswck wrote:
>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> I promise you they haven't had them all year at the regular grocery
>>>> store. And they aren't in a box like I'm used to at home. But
>>>> today I found Jim Dandy grits, the ones that cook in about 5
>>>> minutes. Not instant grits.
>>>>
>>>> Thing is, I don't cook a ton of grits at once the way you seem to.
>>>> I rarely eat grits and I haven't made cheese grits casserole
>>>> (although it's very tasty) in at least 15 years. I pretty much
>>>> only cook a bowl for my mother maybe once a week. And she likes
>>>> her grits very wet (with lots of milk, I misspoke and said water).
>>>> But the quick cook ones are definitely better than instant. But
>>>> that's what she's been used to forever.
>>>>
>>>> Anyway, I'm sorry about getting snappish about this last night. But
>>>> honestly, I never saw anything other than instant grits until the
>>>> trip to the grocery store today. Grits apparently aren't a big
>>>> thing for the transplanted northern & midwestern people who live
>>>> down here in the winter. They're just here for the golf. And the
>>>> shrimp
>>>>
>>>
>>> I think Quaker Oats puts out an instant grits and a regular grits.
>>> One is a red round package and the other is a blue package.
>>
>> I get Albers Quick Grits from my run-of-the-mill (heh) chain
>> supermarket. I would think "quick" falls between "instant" and
>> "regular".
>
>
> Quick means about 5 minutes, not "just add hot water" Real grits take a

I know.

> looong time to cook. My mother isn't that patient. And while I'd love

I know. I mean cooking time, not about your mother.

> to order Falls Mills stone ground grits I don't need 10 lbs of them.

That's what's kept me from ordering them from such a source, too. I've
checked them out and held up.


--
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

Sky wrote:
>
> Yep, Quaker has the three sorts of grits (regular "old fashioned", quick
> & instant). It's not often I see the red round container of "old
> fashioned" grits, so I always buy that if I can. Otherwise, the blue
> round container of "quick" grits works just as well. When I make a
> (single serving) batch of 'quick' grits, I just keep adding water as
> needed and cook for a longer period of time until I get the consistency
> I want.

My bad, but I also forgot to mention I never eat grits "plain", or
rather as I call it "raw grits." Whenever I make grits, I always mix in
crumbled bacon or sausage, perhaps some chives and cheese, or on
occasion some sauteed shrimp, etc., after the grits has cooked. Lots of
possibilities. Thing is, I never eat grits "raw"

Sky, charter member of PEA

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

"Kswck" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>>I promise you they haven't had them all year at the regular grocery store.
>>And they aren't in a box like I'm used to at home. But today I found Jim
>>Dandy grits, the ones that cook in about 5 minutes. Not instant grits.
>>
>> Thing is, I don't cook a ton of grits at once the way you seem to. I
>> rarely eat grits and I haven't made cheese grits casserole (although it's
>> very tasty) in at least 15 years. I pretty much only cook a bowl for my
>> mother maybe once a week. And she likes her grits very wet (with lots of
>> milk, I misspoke and said water). But the quick cook ones are definitely
>> better than instant. But that's what she's been used to forever.
>>
>> Anyway, I'm sorry about getting snappish about this last night. But
>> honestly, I never saw anything other than instant grits until the trip to
>> the grocery store today. Grits apparently aren't a big thing for the
>> transplanted northern & midwestern people who live down here in the
>> winter. They're just here for the golf. And the shrimp
>>
>
> I think Quaker Oats puts out an instant grits and a regular grits. One is
> a red round package and the other is a blue package.
>
I have been corrected. One is quick cooking grits and the other is instant
grits. Sorry for the error.

Someday I shall have grits.

What served with?

Andy

Andy wrote:

> Someday I shall have grits.
>
> What served with?

The rest of your breakfast: eggs, meat.


--
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

Blinky the Shark said...

> Andy wrote:
>
>> Someday I shall have grits.
>>
>> What served with?
>
> The rest of your breakfast: eggs, meat.


Sky warned: "never eat restaurant grits."

Scrapple and grits!!! And toast.

Andy

I was introduced to scrapple many years ago when I attended college near
Philadelphia PA. It was frequently served as one of the breakfast choices.
Sometimes it was good - and sometimes it wasn't. Over the years, have tried
scrapple other places - other times - and really didn't find anything I
liked.

This past Thursday, I was shopping at the Amish bulk foods store a few miles
away and saw a package of scrapple in the cooler. Took a chance - and it is
very good! The brand is John F Martin and Sons of Stevens, PA (Lancaster
County).

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

On Sat 11 Oct 2008 03:06:31p, JonquilJan told us...

> I was introduced to scrapple many years ago when I attended college near
> Philadelphia PA. It was frequently served as one of the breakfast
> choices. Sometimes it was good - and sometimes it wasn't. Over the
> years, have tried scrapple other places - other times - and really
> didn't find anything I liked.
>
> This past Thursday, I was shopping at the Amish bulk foods store a few
> miles away and saw a package of scrapple in the cooler. Took a chance -
> and it is very good! The brand is John F Martin and Sons of Stevens, PA
> (Lancaster County).

There are lots of ways to make scrapple, but here is a reliable
Pennsylvania Dutch recipe that's easy to make:

One 3-pound pork butt, bone in
4 quarts water
Salt and pepper to taste
1-1/2 teaspoons dried thyme
2 teaspoons rubbed sage
1 teaspoon ground savory
1/8 teaspoon allspice (start with less)
1/8 teaspoon nutmeg (start with less)
1/8 teaspoon cloves
3 cups corn meal

Place the pork and water in an 8-quart stock pot. Add salt and pepper.
Bring to a boil; reduce heat, cover and simmer until pork is tender, about
2 hours. Place the meat on a large plate; reserve the stock. When the meat
is cool enough to handle, remove it from the bones and discard excess fat.
Chop the meat very finely; set aside.

Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage,
savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the
corn meal, stirring or whisking rapidly until it is all combined. Reduce
the heat to medium or medium-low and continue to cook, stirring often,
until the mixture is very thick, so that a spoon almost stands up by its
own, about 15 minutes. (If it gets too thick, just add a little more of the
broth and stir well.) Add the meat and stir well to combine. Reduce the
heat to low and cook for an additional 15 minutes, stirring occasionally.
After a couple minutes, taste for seasoning and adjust as desired. Scrapple
must be well-seasoned or it will taste very bland when fried.

Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that
the ends extend over the two long sides. That will make it easier to lift
the refrigerated loaf out of the pan later. Pour half the mixture into each
pan. Cover with foil and refrigerate overnight or until chilled and solid.

To fry, remove the loaf from the pan and place on cutting surface. Slice
into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high
heat. Add some butter and, as soon as it melts, add the scrapple slices. It
is critical with scrapple to let each side brown thoroughly before
attempting to turn it over or it will stick and fall apart, so be very
patient. Serve with apple butter.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 8hrs 27mins
*******************************************
Youth is a gift of nature. Age is a
work of art.

Wayne Boatwright > wrote in message
.247...
> On Sat 11 Oct 2008 03:06:31p, JonquilJan told us...
>
> > I was introduced to scrapple many years ago when I attended college near
> > Philadelphia PA. It was frequently served as one of the breakfast
> > choices. Sometimes it was good - and sometimes it wasn't. Over the
> > years, have tried scrapple other places - other times - and really
> > didn't find anything I liked.
> >
> > This past Thursday, I was shopping at the Amish bulk foods store a few
> > miles away and saw a package of scrapple in the cooler. Took a chance -
> > and it is very good! The brand is John F Martin and Sons of Stevens, PA
> > (Lancaster County).
>
> There are lots of ways to make scrapple, but here is a reliable
> Pennsylvania Dutch recipe that's easy to make:
>
> One 3-pound pork butt, bone in
> 4 quarts water
> Salt and pepper to taste
> 1-1/2 teaspoons dried thyme
> 2 teaspoons rubbed sage
> 1 teaspoon ground savory
> 1/8 teaspoon allspice (start with less)
> 1/8 teaspoon nutmeg (start with less)
> 1/8 teaspoon cloves
> 3 cups corn meal
>
> Place the pork and water in an 8-quart stock pot. Add salt and pepper.
> Bring to a boil; reduce heat, cover and simmer until pork is tender, about
> 2 hours. Place the meat on a large plate; reserve the stock. When the meat
> is cool enough to handle, remove it from the bones and discard excess fat.
> Chop the meat very finely; set aside.
>
> Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage,
> savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the
> corn meal, stirring or whisking rapidly until it is all combined. Reduce
> the heat to medium or medium-low and continue to cook, stirring often,
> until the mixture is very thick, so that a spoon almost stands up by its
> own, about 15 minutes. (If it gets too thick, just add a little more of
the
> broth and stir well.) Add the meat and stir well to combine. Reduce the
> heat to low and cook for an additional 15 minutes, stirring occasionally.
> After a couple minutes, taste for seasoning and adjust as desired.
Scrapple
> must be well-seasoned or it will taste very bland when fried.
>
> Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that
> the ends extend over the two long sides. That will make it easier to lift
> the refrigerated loaf out of the pan later. Pour half the mixture into
each
> pan. Cover with foil and refrigerate overnight or until chilled and solid.
>
> To fry, remove the loaf from the pan and place on cutting surface. Slice
> into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high
> heat. Add some butter and, as soon as it melts, add the scrapple slices.
It
> is critical with scrapple to let each side brown thoroughly before
> attempting to turn it over or it will stick and fall apart, so be very
> patient. Serve with apple butter.
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)

Thanks Wayne. I live alone - and right now have no refrigerator. So just
the little package I bought goes a long way. Someday will get it all
together and will have use of this recipe (which I have saved). Of course
when I get it all together - I won't have anyplace to put it <grin>,

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

In article >,
"JonquilJan" > wrote:

> I was introduced to scrapple many years ago when I attended college near
> Philadelphia PA. It was frequently served as one of the breakfast choices.
> Sometimes it was good - and sometimes it wasn't. Over the years, have tried
> scrapple other places - other times - and really didn't find anything I
> liked.
>
> This past Thursday, I was shopping at the Amish bulk foods store a few miles
> away and saw a package of scrapple in the cooler. Took a chance - and it is
> very good! The brand is John F Martin and Sons of Stevens, PA (Lancaster
> County).
>
> JonquilJan
>
> Learn something new every day
> As long as you are learning, you are living
> When you stop learning, you start dying

It's really easy to make...
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

On Sat 11 Oct 2008 04:01:50p, JonquilJan told us...

> Thanks Wayne. I live alone - and right now have no refrigerator. So just
> the little package I bought goes a long way. Someday will get it all
> together and will have use of this recipe (which I have saved). Of course
> when I get it all together - I won't have anyplace to put it <grin>,

< big smile > I do understand.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 7hrs 22mins
*******************************************
We are upping our standards... so up yours.
*******************************************