All you Foodie Guru's, Listen Up. Palento and
Grits...One and the same !! Instant Grits will cook in 1 minute,
regular about 10 add whatever you want . It will be great !
Also WE do not put sugar in our cornbread Yuk ! Try it you will like it
! My hints for today.. By The by I live in Paradise (Florida that is !)

Have A Wonderful Day !

wrote:
> All you Foodie Guru's, Listen Up. Palento and
> Grits...One and the same !! Instant Grits will cook in 1 minute,
> regular about 10 add whatever you want . It will be great !
> Also WE do not put sugar in our cornbread Yuk ! Try it you will like
> it ! My hints for today.. By The by I live in Paradise (Florida that
> is !)
>
> Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as "palento"
(by which I assume you mean 'polenta'). Ahem... instant grits are like
instant oatmeal or Minute rice - already cooked then dehydrated so they can
be reconstituted with just hot water. It's like camping food. It's not the
real thing. Not to say it's a bad thing, but you're the one who came in
here all confrontational, so there you have it.

Grits are made from dried white corn from which the bran has been removed.
Polenta is made from ground yellow corn. Both cooked grits and cooked
polenta can be chilled and sliced and pan fried into "cakes" of sorts, but
they are vastly different in taste and texture. So to *you*, go back where
you came from until you figure out the difference.

You might also like to figure out how both white and yellow hominy figure
into the picture. What is the difference between grits and hominy? Do you
know? Can you use each in a recipe? I expect a full report with *your*
photos and recipes this time next week. The clock is ticking. Better get
started

Jill

"jmcquown" > wrote in message
. ..
> wrote:
>> All you Foodie Guru's, Listen Up. Palento and
>> Grits...One and the same !! Instant Grits will cook in 1 minute,
>> regular about 10 add whatever you want . It will be great !
>> Also WE do not put sugar in our cornbread Yuk ! Try it you will like
>> it ! My hints for today.. By The by I live in Paradise (Florida that
>> is !)
>>
>> Have A Wonderful Day !
>
> Back from whence you came, blasphemer! Grits are not the same as
> "palento"
> (by which I assume you mean 'polenta'). Ahem... instant grits are like
> instant oatmeal or Minute rice - already cooked then dehydrated so they
> can
> be reconstituted with just hot water. It's like camping food. It's not
> the
> real thing. Not to say it's a bad thing, but you're the one who came in
> here all confrontational, so there you have it.
>
> Grits are made from dried white corn from which the bran has been removed.
> Polenta is made from ground yellow corn. Both cooked grits and cooked
> polenta can be chilled and sliced and pan fried into "cakes" of sorts, but
> they are vastly different in taste and texture. So to *you*, go back
> where
> you came from until you figure out the difference.
>

This information is incorrect. Grits is not necessarily white corn, nor has
the bran been removed (although it sometimes is). Some grits are in fact the
same as polenta - ground yellow corn cooked to a mush. Of course the
traditional seasonings are different. You seem to mistake hominy grits for
grits. Hominy is corn which has been treated with an alkali to remove the
outer skin and it can be white or yellow. Hominy grits are indeed different
from polenta, but they are only one kind of grits.


--
Peter Aitken

jmcquown wrote on 27 Feb 2006 in rec.food.cooking

> wrote:
> > All you Foodie Guru's, Listen Up. Palento and
> > Grits...One and the same !! Instant Grits will cook in 1 minute,
> > regular about 10 add whatever you want . It will be great !
> > Also WE do not put sugar in our cornbread Yuk ! Try it you will like
> > it ! My hints for today.. By The by I live in Paradise (Florida that
> > is !)
> >
> > Have A Wonderful Day !
>
> Back from whence you came, blasphemer! Grits are not the same as
> "palento" (by which I assume you mean 'polenta'). Ahem... instant
> grits are like instant oatmeal or Minute rice - already cooked then
> dehydrated so they can be reconstituted with just hot water. It's
> like camping food. It's not the real thing. Not to say it's a bad
> thing, but you're the one who came in here all confrontational, so
> there you have it.
>
> Grits are made from dried white corn from which the bran has been
> removed. Polenta is made from ground yellow corn. Both cooked grits
> and cooked polenta can be chilled and sliced and pan fried into
> "cakes" of sorts, but they are vastly different in taste and texture.
> So to *you*, go back where you came from until you figure out the
> difference.
>
> You might also like to figure out how both white and yellow hominy
> figure into the picture. What is the difference between grits and
> hominy? Do you know? Can you use each in a recipe? I expect a full
> report with *your* photos and recipes this time next week. The clock
> is ticking. Better get started
>
> Jill
>
>
>

not fair if you don't hint at the lime.

--
-Alan

Peter Aitken wrote:
> "jmcquown" > wrote in message
> . ..
>> wrote:
>>> All you Foodie Guru's, Listen Up. Palento and
>>> Grits...One and the same !! Instant Grits will cook in 1 minute,
>>> regular about 10 add whatever you want . It will be great !
>>> Also WE do not put sugar in our cornbread Yuk ! Try it you will like
>>> it ! My hints for today.. By The by I live in Paradise (Florida that
>>> is !)
>>>
>>> Have A Wonderful Day !
>>
>> Back from whence you came, blasphemer! Grits are not the same as
>> "palento"
>> (by which I assume you mean 'polenta'). Ahem... instant grits are
>> like instant oatmeal or Minute rice - already cooked then dehydrated
>> so they can
>> be reconstituted with just hot water. It's like camping food. It's
>> not the
>> real thing. Not to say it's a bad thing, but you're the one who
>> came in here all confrontational, so there you have it.
>>
>> Grits are made from dried white corn from which the bran has been
>> removed. Polenta is made from ground yellow corn. Both cooked grits
>> and cooked polenta can be chilled and sliced and pan fried into
>> "cakes" of sorts, but they are vastly different in taste and
>> texture. So to *you*, go back where
>> you came from until you figure out the difference.
>>
>
> This information is incorrect. Grits is not necessarily white corn,
> nor has the bran been removed (although it sometimes is)

Okay, perhaps the corn is not white but I've never found grits that were not
white. Nor with the bran still intact.

.. Some grits
> are in fact the same as polenta - ground yellow corn cooked to a
> mush. Of course the traditional seasonings are different. You seem to
> mistake hominy grits for grits.

No, you seem to mistake grits for hominy. There is a difference but grits
are white and bran-free. Hominy can be yellow or white corn and with or
without the bran. Grits are the center of the corn kernel, which is white
no matter which way you play it.

Regardless, instant 1 minute grits are a bad move. Heh, I get stomped on
for using instant ramen noodles and yet you're thinking instant grits are
just fine. I do not agree.

Hominy is corn which has been treated
> with an alkali to remove the outer skin and it can be white or
> yellow.

The alkali is called lye. Used to be used to make soap and to clean out
clogged drains. You really don't want to splash this stuff on your face.

> Hominy grits are indeed different from polenta, but they are
> only one kind of grits.

LOL I've never ever seen anything called "hominy grits". Go to a grocery
store in west TN or even a whole foods store in Tennessee and try to find
"yellow grits". It's hard to find them. Out further west, towards Texas
and Arizona, it's available. That's where they use them to turn them into
corn tortillas.

I'm not arguing by any means. Just saying how they are used and how they
are available here. And 1 minute "instant grits" is an abomination!

Jill

Mr Libido Incognito wrote:
> jmcquown wrote on 27 Feb 2006 in rec.food.cooking
>
>> wrote:
>>> All you Foodie Guru's, Listen Up. Palento and
>>> Grits...One and the same !! Instant Grits will cook in 1 minute,
>>> regular about 10 add whatever you want . It will be great !
>>> Also WE do not put sugar in our cornbread Yuk ! Try it you will like
>>> it ! My hints for today.. By The by I live in Paradise (Florida that
>>> is !)
>>>
>>> Have A Wonderful Day !
>>
>> Back from whence you came, blasphemer! Grits are not the same as
>> "palento" (by which I assume you mean 'polenta'). Ahem... instant
>> grits are like instant oatmeal or Minute rice - already cooked then
>> dehydrated so they can be reconstituted with just hot water. It's
>> like camping food. It's not the real thing. Not to say it's a bad
>> thing, but you're the one who came in here all confrontational, so
>> there you have it.
>>
>> Grits are made from dried white corn from which the bran has been
>> removed. Polenta is made from ground yellow corn. Both cooked grits
>> and cooked polenta can be chilled and sliced and pan fried into
>> "cakes" of sorts, but they are vastly different in taste and texture.
>> So to *you*, go back where you came from until you figure out the
>> difference.
>>
>> You might also like to figure out how both white and yellow hominy
>> figure into the picture. What is the difference between grits and
>> hominy? Do you know? Can you use each in a recipe? I expect a full
>> report with *your* photos and recipes this time next week. The clock
>> is ticking. Better get started
>>
>> Jill
>>
>>
>>
>
> not fair if you don't hint at the lime.

Poof! I hint at the lime along with the lye

Jill

On Mon 27 Feb 2006 05:07:47p, Thus Spake Zarathustra, or was it jmcquown?

> Peter Aitken wrote:
>> "jmcquown" > wrote in message
>> . ..
>>> wrote:
>>>> All you Foodie Guru's, Listen Up. Palento and
>>>> Grits...One and the same !! Instant Grits will cook in 1 minute,
>>>> regular about 10 add whatever you want . It will be great ! Also WE
>>>> do not put sugar in our cornbread Yuk ! Try it you will like it ! My
>>>> hints for today.. By The by I live in Paradise (Florida that is !)
>>>>
>>>> Have A Wonderful Day !
>>>
>>> Back from whence you came, blasphemer! Grits are not the same as
>>> "palento" (by which I assume you mean 'polenta'). Ahem... instant
>>> grits are like instant oatmeal or Minute rice - already cooked then
>>> dehydrated so they can
>>> be reconstituted with just hot water. It's like camping food. It's
>>> not the
>>> real thing. Not to say it's a bad thing, but you're the one who
>>> came in here all confrontational, so there you have it.
>>>
>>> Grits are made from dried white corn from which the bran has been
>>> removed. Polenta is made from ground yellow corn. Both cooked grits
>>> and cooked polenta can be chilled and sliced and pan fried into
>>> "cakes" of sorts, but they are vastly different in taste and
>>> texture. So to *you*, go back where
>>> you came from until you figure out the difference.
>>>
>>
>> This information is incorrect. Grits is not necessarily white corn,
>> nor has the bran been removed (although it sometimes is)
>
> Okay, perhaps the corn is not white but I've never found grits that were
> not white. Nor with the bran still intact.
>
> . Some grits
>> are in fact the same as polenta - ground yellow corn cooked to a
>> mush. Of course the traditional seasonings are different. You seem to
>> mistake hominy grits for grits.
>
> No, you seem to mistake grits for hominy. There is a difference but
> grits are white and bran-free. Hominy can be yellow or white corn and
> with or without the bran. Grits are the center of the corn kernel,
> which is white no matter which way you play it.
>
> Regardless, instant 1 minute grits are a bad move. Heh, I get stomped
> on for using instant ramen noodles and yet you're thinking instant grits
> are just fine. I do not agree.
>
> Hominy is corn which has been treated
>> with an alkali to remove the outer skin and it can be white or yellow.
>
> The alkali is called lye. Used to be used to make soap and to clean out
> clogged drains. You really don't want to splash this stuff on your
> face.
>
>> Hominy grits are indeed different from polenta, but they are only one
>> kind of grits.
>
> LOL I've never ever seen anything called "hominy grits". Go to a
> grocery store in west TN or even a whole foods store in Tennessee and
> try to find "yellow grits". It's hard to find them. Out further west,
> towards Texas and Arizona, it's available. That's where they use them
> to turn them into corn tortillas.
>
> I'm not arguing by any means. Just saying how they are used and how
> they are available here. And 1 minute "instant grits" is an
> abomination!


Jill, just because you live in TN does not mean you are the last word on
defining grits.

There are, indeed, both corn grits and hominy grits. Corn grits may be
either white or yellow and may or may not contain the bran. Hominy grits
may be either white or hellow, but never contain the bran.

Hominy grits are much harder to find today, and probably are nont sold in
your stores.

On one thing I will agree, instant grits are a bad choice.

--
Wayne Boatwright o¿o
____________________

BIOYA

Hominy is entirely different from grits. Another name for it is Maiz
Pozolero it is Canned... Sorry I brought the whole thing up.

On Mon 27 Feb 2006 08:34:24p, Thus Spake Zarathustra, or was it ?

> Hominy is entirely different from grits. Another name for it is Maiz
> Pozolero it is Canned... Sorry I brought the whole thing up.

Oh shit, here we go again...

Hominy is entirely different from corn. Hominy grits is entirely different
from corn grits. Hominy grits is made from ground, dried hominy. Corn grits
is made from dried corn. All of these things exist, even if you haven't
heard of them or seen them.

Hominy is different from posole. Hominy is corn processed with lye. Posole
is corn processed with lime. Hominy is sometimes used in place of posole
when the latter can't be found.

--
Wayne Boatwright o¿o
____________________

BIOYA

Thank you for your reply..Grits are always white... Hominy is a large
version (not grits at all ) They too are white and you were correct in
the way they are made.. They are in grocery "Canned"..Bought some the
other day.Another name for them is Maize Pozolero . I like them a
bunch....Sorry I brought the whole thing up.. Take Care.... Carmen

Have A Wonderful Day !

On Mon 27 Feb 2006 09:11:57p, Thus Spake Zarathustra, or was it ?

> Thank you for your reply..Grits are always white... Hominy is a large
> version (not grits at all ) They too are white and you were correct in
> the way they are made.. They are in grocery "Canned"..Bought some the
> other day.Another name for them is Maize Pozolero . I like them a
> bunch....Sorry I brought the whole thing up.. Take Care.... Carmen
>
> Have A Wonderful Day !

Yes, hominy can be bought in cans. It can also be bought dried.

Hominy
From Wikipedia, the free encyclopedia

Hominy or nixtamal is dried maize (corn) kernels which have been treated
with an alkali of some kind.

The traditional U.S. version involves soaking dried corn in lye-water
(sodium hydroxide or potassium hydroxide solution), traditionally derived
from wood ash, until the germ is removed. Mexican recipes describe a
preparation process consisting primarily of cooking in lime-water (calcium
hydroxide). In either case, the process is called nixtamalization, and
removes the germ and the hard outer hull from the kernels, making them more
palatable, easier to digest, and easier to process. It also alters the
flavor in a way that many consider to be an improvement.

The process dates back nearly 10,000 years in ancient Mesoamerican
cultures. It affords several significant nutritional advantages over
untreated maize products. It converts some of the niacin (and possibly
other B vitamins) into a form more absorbable by the body, improves the
availability of the amino acids, and (at least in the lime-treated variant)
supplements the calcium content, balancing maize's comparative excess of
phosphorus.

Some recipes using hominy include menudo (a spicy tripe and hominy soup),
pozole (a stew of hominy and pork, chicken, prawns, or other meat), hominy
bread, hominy chili, casseroles and fried dishes. Hominy can be ground
coarsely to make grits, or into a fine mash (dough) to make masa for
tamales and tortillas.

Hominy can also be used as animal feed.




--
Wayne Boatwright o¿o
____________________

BIOYA

"jmcquown" > wrote in message
. ..
> wrote:
> > All you Foodie Guru's, Listen Up. Palento and
> > Grits...One and the same !! Instant Grits will cook in 1 minute,
> > regular about 10 add whatever you want . It will be great !
> > Also WE do not put sugar in our cornbread Yuk ! Try it you will like
> > it ! My hints for today.. By The by I live in Paradise (Florida that
> > is !)
> >
> > Have A Wonderful Day !
>
> Back from whence you came, blasphemer! Grits are not the same as
"palento"
> (by which I assume you mean 'polenta'). Ahem... instant grits are like
> instant oatmeal or Minute rice - already cooked then dehydrated so they
can
> be reconstituted with just hot water. It's like camping food. It's not
the
> real thing. Not to say it's a bad thing, but you're the one who came in
> here all confrontational, so there you have it.
>
> Grits are made from dried white corn from which the bran has been removed.
> Polenta is made from ground yellow corn. Both cooked grits and cooked
> polenta can be chilled and sliced and pan fried into "cakes" of sorts, but
> they are vastly different in taste and texture. So to *you*, go back
where
> you came from until you figure out the difference.
>
> You might also like to figure out how both white and yellow hominy figure
> into the picture. What is the difference between grits and hominy? Do
you
> know? Can you use each in a recipe? I expect a full report with *your*
> photos and recipes this time next week. The clock is ticking. Better get
> started
>
> Jill

Of course they are not identical, but they are extremely similar. There are
in fact multiple compositions for grits. They can be cooked slowly to a
creamy consistency and are used in much the same way the polenta is used.
One really fine dish is Shrimp and Grits which is a South Carolina
specialty. It is really nice with tasso gravy, but there are many excellent
variations..
I have always found it interesting that the basic recipe for cooking grits
and polenta is about the same: 1 cup of grain product to 4 cups of water
plus seasonings, cooked slowly.
Sincerely yours,
Edward Warren

"jmcquown" > wrote in message
. ..
> Peter Aitken wrote:
> > "jmcquown" > wrote in message
> > . ..
> >> wrote:
>
>
> Okay, perhaps the corn is not white but I've never found grits that were
not
> white. Nor with the bran still intact.
>

Jill, TFM® got some grits, instant, that are yellow and not white. BTW,
they're "made" in Tennessee - that's why he got them. :~) He just had them
over this past weekend and they are definitely yellow! Lemme see if I can
find the package...

Crap, he put them in a tupperware container to keep the bugs out! We *do*
have white grits, too, made from Dixie Lily; enriched white corn, quick
creamy stone ground grits.

A friend from Usenet who can get *real* slow-cook grits is sending us a
package shortly.

kili

kilikini wrote:
> "jmcquown" > wrote in message
> . ..
>> Peter Aitken wrote:
>>> "jmcquown" > wrote in message
>>> . ..
>>>> wrote:
>>
>>
>> Okay, perhaps the corn is not white but I've never found grits that
>> were not white. Nor with the bran still intact.
>>
>
> Jill, TFM® got some grits, instant, that are yellow and not white.
> BTW, they're "made" in Tennessee - that's why he got them. :~) He
> just had them over this past weekend and they are definitely yellow!
> Lemme see if I can find the package...
>
> Crap, he put them in a tupperware container to keep the bugs out! We
> *do* have white grits, too, made from Dixie Lily; enriched white
> corn, quick creamy stone ground grits.
>
> A friend from Usenet who can get *real* slow-cook grits is sending us
> a package shortly.
>
> kili

Okay, perhaps there are yellow grits; I've just never seen them. But
INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I don't
mind 3 minute grits.

Jill

jmcquown wrote on 28 Feb 2006 in rec.food.cooking

> Okay, perhaps there are yellow grits; I've just never seen them. But
> INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I
> don't mind 3 minute grits.
>
> Jill
>

Hey!, I rarely say stuff about *your* grits...leave my instant oatmeal
alone!

--
-Alan

jmcquown wrote:

> Okay, perhaps there are yellow grits; I've just never seen them. But
> INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I don't
> mind 3 minute grits.
>
> Jill
>
Oh yeah.... yellow grits (long cooking) are common place here in
Georgia. First time I had them was for a simple supper my old pastor
fixed that was basically yellow grits and sun warmed and ripened
tomatoes...I have forgotten what else? They sell 'em by the bagful here.
Do you need me to send you some, Jill?

Goomba38 wrote:
> jmcquown wrote:
>
>> Okay, perhaps there are yellow grits; I've just never seen them. But
>> INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I
>> don't mind 3 minute grits.
>>
>> Jill
>>
> Oh yeah.... yellow grits (long cooking) are common place here in
> Georgia. First time I had them was for a simple supper my old pastor
> fixed that was basically yellow grits and sun warmed and ripened
> tomatoes...I have forgotten what else? They sell 'em by the bagful
> here.
> Do you need me to send you some, Jill?

You may if you wish

Did I ever tell you I tried to send the 3 minute grits to Australia? I paid
about a dollar USD for the one pound box of white grits. I paid about $11
to ship it. When it got to Australia they quarrantined it because it was a
grain product. They told the woman it would cost $40 to get it out of
quarrantine. She declined and wrote me a very nice letter explaining why
she couldn't afford a $40 box of grits.

All in all, that was the most expensive box of grits I've ever purchased,
and the guys in customs probably tried them. LOL

Jill

On Mon, 27 Feb 2006 23:11:57 -0500, dewdrop43 wrote:

> They are in grocery "Canned"..


Noticed you mention CANNED a couple time in this thread as though that is
the only way hominy is found. I think I find it frozen, canned and dryed
in the southern US. Is that not hominy?.. it says it is on the packages.
Anyway.. 2 lbs frozen 1$ US.. bet you can't beat that. I have only made
pozole 2 times and the customers ate it.

BTW..I think the canned variety does not even compare to the dryed or
frozen variety assuming it is the same thing. The canned stuff is
already sorta mushy before *I* do my thing to it.

jmcquown wrote:

> LOL I've never ever seen anything called "hominy grits".

You've never been up North<g>. It's not an uncommon term for
cornmeal....
(Did I just hear you say "Blasphemy" again?)

>
> I'm not arguing by any means. Just saying how they are used and how they
> are available here. And 1 minute "instant grits" is an abomination!
>
> Jill

Instants have their uses. Often, it's to absorb excess liquid or add
texture. I've seen a number of recipes that call for potato
flakes/instant mashed potato. They're supposed to be good in bread, or
potato casserole/pudding, etc. I suppose instant grits would have a
use similar to that.

Devil's advocate,
maxine in ri

> wrote in message
...
> All you Foodie Guru's, Listen Up. Palento and
> Grits...One and the same !! Instant Grits will cook in 1 minute,
> regular about 10 add whatever you want . It will be great !
> Also WE do not put sugar in our cornbread Yuk ! Try it you will like
it
> ! My hints for today.. By The by I live in Paradise (Florida that is
!)
>
> Have A Wonderful Day !
>

Now that the dust has settled and the genuine enthusiasm of the
Poster-from-Paradise, (whose facts were incorrect) was quashed by the
responses, here is a neutral starting point (dict.com) from which all
might begin anew.

po·len·ta
n.

On Tue, 28 Feb 2006 08:43:22 -0600, "jmcquown"
> wrote:


>Okay, perhaps there are yellow grits; I've just never seen them. But
>INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I don't
>mind 3 minute grits.

Instant grits are horrid. Old-fashioned grits are love in a bowl. I
don't think I've ever tried the three minute kind.

My husband grew up hating grits. He tried a bite of my grits out of
politeness and he couldn't believe that he liked them. "What do you
do to make your grits so good?" Nothing special -- I follow the
directions on the back on the package, adding a big spoonful of salt
to the water. I finally figured out that his mom make instant
grits. No wonder he never liked them. I make the old-fashioned kind.
It is no extra work, just a little extra hands-off cooking time.

Tara

"jmcquown" > wrote in
:

>
> You may if you wish
>
> Did I ever tell you I tried to send the 3 minute grits to Australia?
> I paid about a dollar USD for the one pound box of white grits. I
> paid about $11 to ship it. When it got to Australia they quarrantined
> it because it was a grain product.

Not all grain products are prohibited/restricted, but corn grits are.

They told the woman it would cost
> $40 to get it out of quarrantine. She declined and wrote me a very
> nice letter explaining why she couldn't afford a $40 box of grits.

The fee would have been to return the product to the sender, not get it
out of quarantine (so covers handling, postage etc). The only way to
import grits in to Australia is with an import permit - an involved and
expensive process, which an individual wouldn't want to go through for
one box of grits.
>
> All in all, that was the most expensive box of grits I've ever
> purchased, and the guys in customs probably tried them. LOL

If you want to send anything to someone here that's of plant, animal or
microbial origin <g> (so a lot of foodstuffs) it's best to check the
conditions first to save disappointment. You can always ask me if you
like - happy to help.

Customs and quarantine are completely separate departments here, though,
and the guys in Customs are unlikely to have even looked at the grits,
other than when the parcel went through the x-ray. As far as anyone
trying them - I know you're just making a joke, but it gets really
tiresome when people accuse you of eating their food. We do see some nice
looking food when we're inspecting parcels, especially at Christmas time,
but most of the food we see I wouldn't want to try! even if it wasn't
worth more than my job is worth.

Saw a block of Hershey's chocolate in a parcel the other day - a 5lb
(2.27kg) block!
--
Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson > wrote in
.5:

> "jmcquown" > wrote in
> :
>
>>
>> You may if you wish
>>
>> Did I ever tell you I tried to send the 3 minute grits to Australia?
>> I paid about a dollar USD for the one pound box of white grits. I
>> paid about $11 to ship it. When it got to Australia they
>> quarrantined it because it was a grain product.
>
> Not all grain products are prohibited/restricted, but corn grits are.
>
> They told the woman it would cost
>> $40 to get it out of quarrantine. She declined and wrote me a very
>> nice letter explaining why she couldn't afford a $40 box of grits.
>
> The fee would have been to return the product to the sender, not get
> it out of quarantine (so covers handling, postage etc). The only way
> to import grits in to Australia is with an import permit - an involved
> and expensive process, which an individual wouldn't want to go through
> for one box of grits.
>>
>> All in all, that was the most expensive box of grits I've ever
>> purchased, and the guys in customs probably tried them. LOL
>
> If you want to send anything to someone here that's of plant, animal
> or microbial origin <g> (so a lot of foodstuffs) it's best to check
> the conditions first to save disappointment. You can always ask me if
> you like - happy to help.
>
> Customs and quarantine are completely separate departments here,
> though, and the guys in Customs are unlikely to have even looked at
> the grits, other than when the parcel went through the x-ray. As far
> as anyone trying them - I know you're just making a joke, but it gets
> really tiresome when people accuse you of eating their food. We do see
> some nice looking food when we're inspecting parcels, especially at
> Christmas time, but most of the food we see I wouldn't want to try!
> even if it wasn't worth more than my job is worth.
>
> Saw a block of Hershey's chocolate in a parcel the other day - a 5lb
> (2.27kg) block!


I remember arriving in Sydney. They x-rayed a large canvas bag and saw
some heavy duty knee-high rubber boots. They unzipped the bag asking me
if they were used on a farm in America. I said no, they're brand new.
"OK" they said and saw 60 tins of kipper snacks that I had jammed into
the boots and laying everywhere. They examined one tin and asked why all
the kipper snacks. I replied "We're going into the outback and that's my
diet for the next 30 days." They smiled and wished me luck. I asked if
they sold Saltines in Australia and they nodded, laughing at me adding
"and kipper snacks!" I could hear them laughing as I made my way to the
gate for the next flight to Canberra. That story probably made the rounds
that day! I had to laugh at myself too! That bag was HEAVY!

I do remember being amazed that the same products I find in the US
supermarkets were in the Australian supermarkets, but they had no
poisonous additives or preservatives. All natural stuff. That was great!

Andy

Wayne Boatwright wrote:
> On Mon 27 Feb 2006 05:07:47p, Thus Spake Zarathustra, or was it
> jmcquown?
>
>> Peter Aitken wrote:
>>> "jmcquown" > wrote in message
>>> . ..
>>>> wrote:
>>>>> All you Foodie Guru's, Listen Up. Palento and
>>>>> Grits...One and the same !! Instant Grits will cook in 1
>>>>> minute, regular about 10 add whatever you want . It will be great
>>>>> ! Also WE do not put sugar in our cornbread Yuk ! Try it you will
>>>>> like it ! My hints for today.. By The by I live in Paradise
>>>>> (Florida that is !)
>>>>>
>>>>> Have A Wonderful Day !
>>>>
>>>> Back from whence you came, blasphemer! Grits are not the same as
>>>> "palento" (by which I assume you mean 'polenta'). Ahem... instant
>>>> grits are like instant oatmeal or Minute rice - already cooked then
>>>> dehydrated so they can
>>>> be reconstituted with just hot water. It's like camping food.
>>>> It's not the
>>>> real thing. Not to say it's a bad thing, but you're the one who
>>>> came in here all confrontational, so there you have it.
>>>>
>>>> Grits are made from dried white corn from which the bran has been
>>>> removed. Polenta is made from ground yellow corn. Both cooked
>>>> grits and cooked polenta can be chilled and sliced and pan fried
>>>> into "cakes" of sorts, but they are vastly different in taste and
>>>> texture. So to *you*, go back where
>>>> you came from until you figure out the difference.
>>>>
>>>
>>> This information is incorrect. Grits is not necessarily white corn,
>>> nor has the bran been removed (although it sometimes is)
>>
>> Okay, perhaps the corn is not white but I've never found grits that
>> were not white. Nor with the bran still intact.
>>
>> . Some grits
>>> are in fact the same as polenta - ground yellow corn cooked to a
>>> mush. Of course the traditional seasonings are different. You seem
>>> to mistake hominy grits for grits.
>>
>> No, you seem to mistake grits for hominy. There is a difference but
>> grits are white and bran-free. Hominy can be yellow or white corn
>> and with or without the bran. Grits are the center of the corn
>> kernel, which is white no matter which way you play it.
>>
>> Regardless, instant 1 minute grits are a bad move. Heh, I get
>> stomped on for using instant ramen noodles and yet you're thinking
>> instant grits are just fine. I do not agree.
>>
>> Hominy is corn which has been treated
>>> with an alkali to remove the outer skin and it can be white or
>>> yellow.
>>
>> The alkali is called lye. Used to be used to make soap and to clean
>> out clogged drains. You really don't want to splash this stuff on
>> your face.
>>
>>> Hominy grits are indeed different from polenta, but they are only
>>> one kind of grits.
>>
>> LOL I've never ever seen anything called "hominy grits". Go to a
>> grocery store in west TN or even a whole foods store in Tennessee and
>> try to find "yellow grits". It's hard to find them. Out further
>> west, towards Texas and Arizona, it's available. That's where they
>> use them to turn them into corn tortillas.
>>
>> I'm not arguing by any means. Just saying how they are used and how
>> they are available here. And 1 minute "instant grits" is an
>> abomination!
>
>
> Jill, just because you live in TN does not mean you are the last word
> on defining grits.
>
You forgot I mentioned "Out further west, towards Texas and Arizona, it's
available."

And I happen to adore hominy, both yellow and white; when buttered it tastes
like popcorn to me

Jill

On Wed 01 Mar 2006 05:43:02a, Thus Spake Zarathustra, or was it jmcquown?

> Wayne Boatwright wrote:
>> On Mon 27 Feb 2006 05:07:47p, Thus Spake Zarathustra, or was it
>> jmcquown?
>>
>>> Peter Aitken wrote:
>>>> "jmcquown" > wrote in message
>>>> . ..
>>>>> wrote:
>>>>>> All you Foodie Guru's, Listen Up. Palento and
>>>>>> Grits...One and the same !! Instant Grits will cook in 1
>>>>>> minute, regular about 10 add whatever you want . It will be great
>>>>>> ! Also WE do not put sugar in our cornbread Yuk ! Try it you will
>>>>>> like it ! My hints for today.. By The by I live in Paradise
>>>>>> (Florida that is !)
>>>>>>
>>>>>> Have A Wonderful Day !
>>>>>
>>>>> Back from whence you came, blasphemer! Grits are not the same as
>>>>> "palento" (by which I assume you mean 'polenta'). Ahem... instant
>>>>> grits are like instant oatmeal or Minute rice - already cooked then
>>>>> dehydrated so they can
>>>>> be reconstituted with just hot water. It's like camping food.
>>>>> It's not the
>>>>> real thing. Not to say it's a bad thing, but you're the one who
>>>>> came in here all confrontational, so there you have it.
>>>>>
>>>>> Grits are made from dried white corn from which the bran has been
>>>>> removed. Polenta is made from ground yellow corn. Both cooked
>>>>> grits and cooked polenta can be chilled and sliced and pan fried
>>>>> into "cakes" of sorts, but they are vastly different in taste and
>>>>> texture. So to *you*, go back where
>>>>> you came from until you figure out the difference.
>>>>>
>>>>
>>>> This information is incorrect. Grits is not necessarily white corn,
>>>> nor has the bran been removed (although it sometimes is)
>>>
>>> Okay, perhaps the corn is not white but I've never found grits that
>>> were not white. Nor with the bran still intact.
>>>
>>> . Some grits
>>>> are in fact the same as polenta - ground yellow corn cooked to a
>>>> mush. Of course the traditional seasonings are different. You seem
>>>> to mistake hominy grits for grits.
>>>
>>> No, you seem to mistake grits for hominy. There is a difference but
>>> grits are white and bran-free. Hominy can be yellow or white corn
>>> and with or without the bran. Grits are the center of the corn
>>> kernel, which is white no matter which way you play it.
>>>
>>> Regardless, instant 1 minute grits are a bad move. Heh, I get
>>> stomped on for using instant ramen noodles and yet you're thinking
>>> instant grits are just fine. I do not agree.
>>>
>>> Hominy is corn which has been treated
>>>> with an alkali to remove the outer skin and it can be white or
>>>> yellow.
>>>
>>> The alkali is called lye. Used to be used to make soap and to clean
>>> out clogged drains. You really don't want to splash this stuff on
>>> your face.
>>>
>>>> Hominy grits are indeed different from polenta, but they are only
>>>> one kind of grits.
>>>
>>> LOL I've never ever seen anything called "hominy grits". Go to a
>>> grocery store in west TN or even a whole foods store in Tennessee and
>>> try to find "yellow grits". It's hard to find them. Out further
>>> west, towards Texas and Arizona, it's available. That's where they
>>> use them to turn them into corn tortillas.
>>>
>>> I'm not arguing by any means. Just saying how they are used and how
>>> they are available here. And 1 minute "instant grits" is an
>>> abomination!
>>
>>
>> Jill, just because you live in TN does not mean you are the last word
>> on defining grits.
>>
> You forgot I mentioned "Out further west, towards Texas and Arizona,
> it's available."

Sorry... Yes, it's available out here, but that's not what they use for
corn tortillas. They use cornmeal.

> And I happen to adore hominy, both yellow and white; when buttered it
> tastes like popcorn to me

Now that you mention it, it does rather taste like popcorn.

I don't understand why some people (not you) think there is no such thing
as "hominy grits". At one time they were more popular than corn grits, and
they're still available, but harder to find these days.

--
Wayne Boatwright o¿o
____________________

BIOYA