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I made grits this morning. I buy Lakeside Mills brand yellow grits:
http://www.lakesidemills.com/ I find the taste of yellow grits to be better, more "cornier" (if you know grits you know what I mean) than other [white] milled grits. They cook in about 20 minutes, no big hassle. Add butter (or in this case Smart Balance with olive oil), salt & pepper. To go with the grits: eggs, over-medium, simply seasoned with salt & pepper. Nothing fancy, no sauces. Just a tasty filling breakfast. Jill P.S. The leftover grits will be chilled, sliced and fried on a griddle at a later date. Possibly topped with a marinara sauce. Fried grits are like polenta. ![]() |
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On Sun, 21 Apr 2013 11:59:10 -0400, jmcquown >
wrote: >I made grits this morning. I buy Lakeside Mills brand yellow grits: > >http://www.lakesidemills.com/ > >I find the taste of yellow grits to be better, more "cornier" (if you >know grits you know what I mean) than other [white] milled grits. They >cook in about 20 minutes, no big hassle. Add butter (or in this case >Smart Balance with olive oil), salt & pepper. > >To go with the grits: eggs, over-medium, simply seasoned with salt & >pepper. Nothing fancy, no sauces. Just a tasty filling breakfast. > >Jill > >P.S. The leftover grits will be chilled, sliced and fried on a griddle >at a later date. Possibly topped with a marinara sauce. Fried grits >are like polenta. ![]() Do you plop the egg on the grits or eat it alongside? Janet US |
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On Sun, 21 Apr 2013 11:59:10 -0400, jmcquown >
wrote: >I made grits this morning. I buy Lakeside Mills brand yellow grits: > >http://www.lakesidemills.com/ > >I find the taste of yellow grits to be better, more "cornier" (if you >know grits you know what I mean) than other [white] milled grits. They >cook in about 20 minutes, no big hassle. Add butter (or in this case >Smart Balance with olive oil), salt & pepper. > >To go with the grits: eggs, over-medium, simply seasoned with salt & >pepper. Nothing fancy, no sauces. Just a tasty filling breakfast. > >Jill > >P.S. The leftover grits will be chilled, sliced and fried on a griddle >at a later date. Possibly topped with a marinara sauce. Fried grits >are like polenta. ![]() Somehow I can't fathom fried grits with tomato sauce... I'd have made this... good served with maple syrup: http://ths.gardenweb.com/forums/load...00746.html%3F7 |
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On 4/21/2013 12:47 PM, Janet Bostwick wrote:
> On Sun, 21 Apr 2013 11:59:10 -0400, jmcquown > > wrote: > >> I made grits this morning. I buy Lakeside Mills brand yellow grits: >> >> http://www.lakesidemills.com/ >> >> I find the taste of yellow grits to be better, more "cornier" (if you >> know grits you know what I mean) than other [white] milled grits. They >> cook in about 20 minutes, no big hassle. Add butter (or in this case >> Smart Balance with olive oil), salt & pepper. >> >> To go with the grits: eggs, over-medium, simply seasoned with salt & >> pepper. Nothing fancy, no sauces. Just a tasty filling breakfast. >> >> Jill >> >> P.S. The leftover grits will be chilled, sliced and fried on a griddle >> at a later date. Possibly topped with a marinara sauce. Fried grits >> are like polenta. ![]() > > Do you plop the egg on the grits or eat it alongside? > Janet US > Alongside. Jill |
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On 4/21/2013 1:10 PM, Brooklyn1 wrote:
> On Sun, 21 Apr 2013 11:59:10 -0400, jmcquown > > wrote: > >> I made grits this morning. I buy Lakeside Mills brand yellow grits: >> >> http://www.lakesidemills.com/ >> >> I find the taste of yellow grits to be better, more "cornier" (if you >> know grits you know what I mean) than other [white] milled grits. They >> cook in about 20 minutes, no big hassle. Add butter (or in this case >> Smart Balance with olive oil), salt & pepper. >> >> To go with the grits: eggs, over-medium, simply seasoned with salt & >> pepper. Nothing fancy, no sauces. Just a tasty filling breakfast. >> >> Jill >> >> P.S. The leftover grits will be chilled, sliced and fried on a griddle >> at a later date. Possibly topped with a marinara sauce. Fried grits >> are like polenta. ![]() > > Somehow I can't fathom fried grits with tomato sauce... I'd have made > this... good served with maple syrup: > http://ths.gardenweb.com/forums/load...00746.html%3F7 > Fried sliced polenta with tomato sauce is quite common as an appetizer in Italian restaurants. Grits are a very close cousin to polenta. Scrapple wasn't on our breakfast menu. Nor was maple syrup, although I have some and if he wants it on grits he's welcome to it. Jill |
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jmcquown wrote:
> I made grits this morning. I buy Lakeside Mills brand yellow grits: > > http://www.lakesidemills.com/ > > I find the taste of yellow grits to be better, more "cornier" (if you > know grits you know what I mean) than other [white] milled grits. They > cook in about 20 minutes, no big hassle. Add butter (or in this > case Smart Balance with olive oil), salt & pepper. > > To go with the grits: eggs, over-medium, simply seasoned with salt & > pepper. Nothing fancy, no sauces. Just a tasty filling breakfast. > > Jill > > P.S. The leftover grits will be chilled, sliced and fried on a > griddle at a later date. Possibly topped with a marinara sauce. Fried > grits are like polenta. ![]() I love grits but it is hard to find good ones here. I used to be able to get them. But now all I ever see are the instant ones. I suppose those are better than no grits but I really don't prefer them. ![]() |
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On Sunday, April 21, 2013 11:59:10 AM UTC-4, jmcquown wrote:
> I made grits this morning. I buy Lakeside Mills brand yellow grits: > > > > http://www.lakesidemills.com/ What markets in SC or NC sell this? I may be driving thru this summer. Thanks. |
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On 4/21/2013 7:58 PM, Kalmia wrote:
> On Sunday, April 21, 2013 11:59:10 AM UTC-4, jmcquown wrote: >> I made grits this morning. I buy Lakeside Mills brand yellow grits: >> >> >> >> http://www.lakesidemills.com/ > > What markets in SC or NC sell this? I may be driving thru this summer. Thanks. > Publix. Jill |
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On 4/21/2013 7:01 PM, Julie Bove wrote:
> jmcquown wrote: >> I made grits this morning. I buy Lakeside Mills brand yellow grits: >> >> http://www.lakesidemills.com/ >> >> I find the taste of yellow grits to be better, more "cornier" (if you >> know grits you know what I mean) than other [white] milled grits. They >> cook in about 20 minutes, no big hassle. Add butter (or in this >> case Smart Balance with olive oil), salt & pepper. >> (snipped) >> Jill >> > I love grits but it is hard to find good ones here. I used to be able to > get them. But now all I ever see are the instant ones. I suppose those are > better than no grits but I really don't prefer them. ![]() > > I'd rather go without grits than eat instant grits. I don't make these very often but they're quite tasty. I'd send some to you except I learned my lesson about that years ago. Someone in Australia wanted to try grits... by the time it was done shipping that $1 box of grits cost me $40. True story. I miss boli at times like this. He thought that incident was very funny. RIP, Phil. Jill |
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![]() A ham steak and red-eye gravy to go on the grits would have been even lovelier. |
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