It's been too long since I last had grits with jalapeno and
cheese. I want to make some; but I can't find where I wrote down the
proportion I worked out, how much grits to how much water.

I'm talking real grits, of course. No "minute-grits," "EZgrits,"
nor other culinary abomination need apply.

I want them stiff; stiff enough to make peaks, even after I add
the butter & pepper to them at the table -- but not so stiff I have
trouble stirring the butter well into them.

I seem faintly to recall settling on something like 2 1/2 to 1,
water to grits. Does that make sense?

--
Beartooth Implacable, PhD, Neo-Redneck Linux Convert
What do they know of country, who only country know?

In article >,
Beartooth > wrote:

> It's been too long since I last had grits with jalapeno and
> cheese. I want to make some; but I can't find where I wrote down the
> proportion I worked out, how much grits to how much water.
>
> I'm talking real grits, of course. No "minute-grits," "EZgrits,"
> nor other culinary abomination need apply.
>
> I want them stiff; stiff enough to make peaks, even after I add
> the butter & pepper to them at the table -- but not so stiff I have
> trouble stirring the butter well into them.
>
> I seem faintly to recall settling on something like 2 1/2 to 1,
> water to grits. Does that make sense?

I don't have your recipe handy, but the usual proportion of grain to
water is 2 parts liquid to 1 part grain. Some require a bit more liquid
so what you propose sounds like it'd work. Might want to cut it back
tho'. You can always add more liquid but you can't take it away...
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Beartooth wrote:
>
> It's been too long since I last had grits with jalapeno and
> cheese. I want to make some; but I can't find where I wrote down the
> proportion I worked out, how much grits to how much water.
>
> I'm talking real grits, of course. No "minute-grits," "EZgrits,"
> nor other culinary abomination need apply.
>
> I want them stiff; stiff enough to make peaks, even after I add
> the butter & pepper to them at the table -- but not so stiff I have
> trouble stirring the butter well into them.
>
> I seem faintly to recall settling on something like 2 1/2 to 1,
> water to grits. Does that make sense?


I cook grits all the time! The "real" sort, too. I never measure the
water:grits. But, as a rule of thumb, I typically use about 1++ cup of
water to 2 Tbs of grits -- I just make one serving when I make grits.
BUT, I keep adding water to the pan because I cook the grits a long time
to get them nice & creamy. Since you like them 'stiff,' just keep
cooking to "reduce" all that water. Or conversely, add more water
should the grits get too stiff.

Sky, grits maven!

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

Omelet wrote:
>
> In article >,
> Beartooth > wrote:
>
> > It's been too long since I last had grits with jalapeno and
> > cheese. I want to make some; but I can't find where I wrote down the
> > proportion I worked out, how much grits to how much water.
> >
> > I'm talking real grits, of course. No "minute-grits," "EZgrits,"
> > nor other culinary abomination need apply.
> >
> > I want them stiff; stiff enough to make peaks, even after I add
> > the butter & pepper to them at the table -- but not so stiff I have
> > trouble stirring the butter well into them.
> >
> > I seem faintly to recall settling on something like 2 1/2 to 1,
> > water to grits. Does that make sense?
>
> I don't have your recipe handy, but the usual proportion of grain to
> water is 2 parts liquid to 1 part grain. Some require a bit more liquid
> so what you propose sounds like it'd work. Might want to cut it back
> tho'. You can always add more liquid but you can't take it away...
> --
> Peace! Om


If the grits becomes too soupy, then just keep cooking & stirring to
reduce the water content. Of, if they become too stiff & gluey, just
add more water.

Sky

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

Sky > wrote in message
...
> If the grits becomes too soupy, then just [..]

Use it for wallpaper paste.

> if they become too stiff & gluey [..]

Send it to school so they can use it for paste during art.

The Ranger

"Beartooth" > wrote in message
news
>
> It's been too long since I last had grits with jalapeno and
> cheese. I want to make some; but I can't find where I wrote down the
> proportion I worked out, how much grits to how much water.
>
> I'm talking real grits, of course. No "minute-grits," "EZgrits,"
> nor other culinary abomination need apply.
>
> I want them stiff; stiff enough to make peaks, even after I add
> the butter & pepper to them at the table -- but not so stiff I have
> trouble stirring the butter well into them.
>
> I seem faintly to recall settling on something like 2 1/2 to 1,
> water to grits. Does that make sense?
>

The cooking instructions are on the box/bag of grits. You'll have to adjust
the amount of liquid if you're adding stuff to them. It's not all that
difficult. I'd add 1/4 cup of water for each 1/4 cup of added "stuff".
They'll still come out stiff but stir-able. Heh. Grits are cheap, it's not
likely you'll go broke trying to figure them out

Jill

"The Ranger" > wrote in message
ndwidth...
> Sky > wrote in message
> ...
>> If the grits becomes too soupy, then just [..]
>
> Use it for wallpaper paste.
>
>> if they become too stiff & gluey [..]
>
> Send it to school so they can use it for paste during art.
>
> The Ranger
>

Oh hush, Ranger! Grits is good <G>

Jill

On Tue, 13 Jan 2009 09:01:59 -0500, jmcquown wrote:

> The cooking instructions are on the box/bag of grits. You'll have to
> adjust the amount of liquid if you're adding stuff to them. It's not
> all that difficult. I'd add 1/4 cup of water for each 1/4 cup of added
> "stuff". They'll still come out stiff but stir-able. Heh. Grits are
> cheap, it's not likely you'll go broke trying to figure them out

That need not mean that whoever wrote them likes grits the same
way I do. But it's moot; what I have on hand are ones I bought in bulk
from a local whole-foods store.

Fwiw, the proportion I had worked equally well plain or with the
cheese (which melts, of course).

Many thanks!
--
Beartooth Implacable, PhD, Neo-Redneck Linux Convert
What do they know of country, who only country know?

Real grits can vary a LOT, depending on how they're ground. I have some
"stone ground" "gourmet" grits that take damn near an HOUR and use WAY
more water than say, Uncle Ben's Old Fashioned Grits.

Fortunately, it oesnt really matter, because you CAN add more water as
needed. (UNlike rice!)

Start with a three-to-one, then ttaste them when that water is absorbed.
If they're still tough, add another cup and keep doing that until
they're right.

You dont add the cheese and Jals until they're almost done, anyway, so
just go for it.

You cant mess grits up.

Lass

Lass Chance_2 > wrote in message
...
[snip]
> You cant mess grits up.

Especially when you don't buy them! Sprint, don't walk, in the
opposite direction!

The Ranger
==
Because of its texture, the hominy in posole is somewhat
reminiscent of chunks of candle wax floating around in there.
Bob Terwilliger, rfc, 02-26-07

If you dont grow up on grits, chances are, you wont like them.
My friend from NY said, "Look at them...just lying there, trying to BE
potatoes!"

For those of us who DID grow up on grits, tho, we hold them as a dear
and faithful comfort food. There's nothing like walking off to school in
the snow with your belly full of warm grits.

Lass

Grits to water?

Group: rec.food.cooking Date: Tue, Jan 13, 2009, 10:24am (EST-3) From:
(The*Ranger)
Lass Chance_2 > wrote in message
... [snip]
You cant mess grits up.
Especially when you don't buy them! Sprint, don't walk, in the opposite
direction!
The Ranger
==
Because of its texture, the hominy in posole is somewhat reminiscent of
chunks of candle wax floating around in there.
************************Bob
Terwilliger, rfc, 02-26-07

"Lass Chance_2" > wrote in message
...
If you dont grow up on grits, chances are, you wont like them.
My friend from NY said, "Look at them...just lying there, trying to BE
potatoes!"

For those of us who DID grow up on grits, tho, we hold them as a dear
and faithful comfort food. There's nothing like walking off to school in
the snow with your belly full of warm grits.

Lass

Grits to water?


To those who haven't had the joy of the grits experience, it's hard to tell
them the ratio of grits to water. You just know how much grits to add to
the water you put in the pot........grits are a true comfort food that just
IS, not trying to be potatoes, not trying to be oatmeal.......

Also, proud to be a GRITS....(Girl Raised In The South)
-ginny

Virginia Tadrzynski wrote:
>
> "Lass Chance_2" > wrote in message
> ...
> If you dont grow up on grits, chances are, you wont like them.
> My friend from NY said, "Look at them...just lying there, trying to BE
> potatoes!"
>
> For those of us who DID grow up on grits, tho, we hold them as a dear
> and faithful comfort food. There's nothing like walking off to school in
> the snow with your belly full of warm grits.
>
> Lass
>
> Grits to water?
>
> To those who haven't had the joy of the grits experience, it's hard to tell
> them the ratio of grits to water. You just know how much grits to add to
> the water you put in the pot........grits are a true comfort food that just
> IS, not trying to be potatoes, not trying to be oatmeal.......
>
> Also, proud to be a GRITS....(Girl Raised In The South)
> -ginny

Hehe, I'd forgotten about GRITS! A southern lass doesn't necessarily
have to have been raised in the South to be a GRITS - just has to have
the family upbringing

Sky, a GRITS too even if as a (former) military brat!

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