Grits?

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dreamzpainter
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RE: Grits? 2005/06/25 14:24:17 (permalink)
yaw like a lil grits witchya buttah? the hominy recipe is right on target but if making it for myself I add some chopped jalapenos or other handy chilie
#31
leslie1787
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RE: Grits? 2005/06/27 04:03:37 (permalink)
Ok Carlton, where's the Creamery? I'm moving back to East Tennessee in September and my grits hating husband needs to taste the best. How can a boy from the South hate grits? His Daddy (omigd) eats them with sugar.
#32
carlton pierre
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RE: Grits? 2005/06/27 07:57:50 (permalink)
Leslie, welcome back to east Tn.
The Creamery is in Fountain City, on Hotel St., right between the duck pond and Ftn City Park.
They also make some of the best ice cream around as well.
#33
Will Owen
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RE: Grits? 2005/06/27 16:33:02 (permalink)
Counterintuitive as it may seem, I just had the best grits I've EVER had in my life...at a Los Angeles coffee shop! I've had'em at the Loveless, I've had'em at Sylvan Park, ten different Cracker Barrels, and just about every other Grits Belt breakfast joint I've ever been in...but Pann's (at the confluence of La Tijera, La Cienega and Centinela, near LAX) beat then all. After years of tasting no real difference between long-cooked and quick-cooking grits, I have seen the light, or at least tasted it.

Their biscuits are pretty damn good, too...
#34
Adjudicator
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RE: Grits? 2005/06/27 20:20:31 (permalink)
quote:
Originally posted by dreamzpainter

yaw like a lil grits witchya buttah? the hominy recipe is right on target but if making it for myself I add some chopped jalapenos or other handy chilie


Jalapeno's ?????

NADA!!!!!!

http://www.pepperproducts.com/index.html
#35
dreamzpainter
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RE: Grits? 2005/06/27 23:35:29 (permalink)
Thanks for the link! Ive enjoyed these datil products for years, but I grow my own jalapenos and habeneros along with other peppers like a little purple "ornamental" thats like biting into a match
#36
Sylvia Cee
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RE: Grits? 2005/07/12 18:24:48 (permalink)
Grits to me is more of a thinner cream of wheat. Not oatmeal at all. I was born and raised in France and then became a US northerner. I tasted them for the first time 4 years ago and hated them.

In the deep south, they are served at dinner as well as breakfast. I've come to realize there is a big difference between instant grits and those made from scratch. Without any butter, flavoring or salt, I like them with eggs for breakfast.

I think I like them more now that I know that they kept many from starving in the depression. I think you hate them or you love them, like red eye gravy.
#37
Adjudicator
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RE: Grits? 2005/07/12 19:43:09 (permalink)
quote:
Originally posted by dreamzpainter

Thanks for the link! Ive enjoyed these datil products for years, but I grow my own jalapenos and habeneros along with other peppers like a little purple "ornamental" thats like biting into a match


Jacksonville roadtrip time... I've got kinfolk in that area, also. Not too far away; and hell, I'm a pryo anyway! "...thats like biting into a match."
#38
txtwister
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RE: Grits? 2005/07/13 16:58:16 (permalink)
quote:
Originally posted by Sylvia Cee

Grits to me is more of a thinner cream of wheat. Not oatmeal at all. I was born and raised in France and then became a US northerner. I tasted them for the first time 4 years ago and hated them.



See, and for me, grits should be stiff so that they can hold up to butter, sausage or bacon, salt and pepper, and cheddar cheese and end up with a consistency somewhere closer to polenta - more of a cooked grain than a "cereal." I never order grits at a restaurant because they're almost always served too much like cream of wheat for my taste.
#39
Will Owen
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RE: Grits? 2005/07/13 17:16:37 (permalink)
The grits of which I spake (at Pann's in LA) are not runny - they are very much like well-cooked polenta, with big swollen grains just past al dente. Fact is, while there's a huge difference between scratch and instant, there's a pretty big one between QUICK (the 5-7 minute kind) and scratch. Quick-cooking is the sort I've used in the past, and I'll still keep some on hand to make cheese/garlic grits casserole, but now I have SEEN THE LIGHT and am about to order a big bag of stone-ground goodness!
#40
Michael Hoffman
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RE: Grits? 2005/07/13 17:20:52 (permalink)
I love the grits they serve at Arby's.
#41
txtwister
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RE: Grits? 2005/07/13 17:24:20 (permalink)
::: snort ::: Almost as good as their turkey ranch, even? ;-)
#42
pcdiva
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RE: Grits? 2005/07/13 17:26:00 (permalink)
The problem with most of the grits you get in any restaurant is the lack of salt in the cooking liquid. If you cook them with salt in the water, they are delish. If no salt-dog food!!!! If the salt isn't there in the cooking process, I have never been able to add enough afterwards to make the grits worth eating.
#43
Sundancer7
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RE: Grits? 2005/07/17 08:07:30 (permalink)
It seems that there is a lot of inconsistencies in cooking techniques with grits. Some get them too lumpy, some too thin, some too thick and some with no taste.

I think when they cook them in large amounts, they have to have a lot of attention. They need to be stirred very often.

I just enjoyed them with salt, pepper and lots of butter.

Grits are considered a staple in East Tennessee.

Paul E. Smith
Knoxville, TN
#44
V960
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RE: Grits? 2005/07/18 11:09:42 (permalink)
NC also.

Same thing as polenta. Fry left over grits in butter over medium to low heat for high times.

Mix w/ cooked sausage and cheese for yankee food.
#45
the grillman
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RE: Grits? 2005/07/18 11:28:23 (permalink)
quote:
Originally posted by Michael Hoffman

I love the grits they serve at Arby's.


I just spit Diet Coke all over my computer screen!

too funny.
#46
the grillman
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RE: Grits? 2005/07/18 11:34:23 (permalink)
quote:
Originally posted by Sundancer7

It seems that there is a lot of inconsistencies in cooking techniques with grits. Some get them too lumpy, some too thin, some too thick and some with no taste.

I think when they cook them in large amounts, they have to have a lot of attention. They need to be stirred very often.

I just enjoyed them with salt, pepper and lots of butter.

Grits are considered a staple in East Tennessee.

Paul E. Smith
Knoxville, TN


The only place around St. Louis I can reliably get grits is Waffle House. There are a few local places that serve them, but they're a little far from where I live for a quick breakfast. Even at WH, you have to watch them or they'll put too much fake butter on them.

Cracker Barrel grits are inedible.

We're just a couple hours too far north to be consistently considered in the grits belt.
#47
porkbeaks
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RE: Grits? 2005/07/18 12:41:18 (permalink)
How about a bowl of Pesto Grits? I've never tried it, but I've got the ingredients on hand. Actually, the only "herb" that I'm missing is the one that would, most likely, get me in the "proper mood" to try such a thing. Has anyone out there tried it? Pesto grits, that is.         pb
#48
Foodbme
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RE: Grits? 2006/09/04 01:49:53 (permalink)
The only way to eat good grits is to use Stone Ground Grits. The Instant and Processed grits you get in the Supermarkets are no good. I Order my Grits from Calloway Gardens in GA. The sell Speckled Heart Stone Ground grits.
http://store.callawaygardensstore.com
Click on Southern Specialities
I'm trying to find the source who grinds them for them. Does anyone know?
They come 3-2# bags to a box. I give them every year to friends for Christmas.
Another good source is Falls Mill in Belvidere, TN
http://www.fallsmill.com/store.html
#49
fabulousoyster
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RE: Grits? 2006/09/04 18:05:08 (permalink)
As plain as possible for me, for breakfast with sunnyside up eggs and bacon.
Grits, water, salt, pepper and lots of butter.
#50
ann peeples
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RE: Grits? 2006/09/04 18:42:01 (permalink)
I had wonderful grits in Raleigh, N.C.Served with my eggs, a slice of fried country ham, red eye gravy..couldnt get much better than that.I have not found good grits up North here....
#51
Big Sausage
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RE: Grits? 2006/09/04 19:56:11 (permalink)
i remember as a young Service Man in the south for the first time sitting at a food counter where the waitress ask me; hominy grits. Not knowing any better I said yes. I'll have two or three.
#52
CajunKing
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RE: Grits? 2006/09/05 01:15:57 (permalink)
As an exiled cajun and southerner I grew up on grits, now that I have been exiled to the lands up north, these here Yankees don't know how to fix em.

I ask for grits around here and they look like I asked for purple cheese. If they have them they are either watery thin, or bulldawg thick.

I love mine with S&P, butter, over easy eggs, and breakfast meats. Cut em all up and mix em all together.

or with a good red eye gravy mixed in is good eatin too.

I do see people round here put sugar on them
#53
Foodbme
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RE: Grits? 2006/09/05 01:36:42 (permalink)
quote:
Originally posted by cajunking

As an exiled cajun and southerner I grew up on grits, now that I have been exiled to the lands up north, these here Yankees don't know how to fix em.

I ask for grits around here and they look like I asked for purple cheese. If they have them they are either watery thin, or bulldawg thick.

I love mine with S&P, butter, over easy eggs, and breakfast meats. Cut em all up and mix em all together.

or with a good red eye gravy mixed in is good eatin too.

I do see people round here put sugar on them
You can get good grits by getting on the Internet that Al Gore invented and Google Stone Ground grits and find all the grits you can handle. See my previous post from 9/4/06
#54
roossy90
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RE: Grits? 2006/09/05 02:54:11 (permalink)
Hmm. something smells fishy here...
Do I detect some more ketchup?
#55
SassyGritsAL
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RE: Grits? 2006/09/05 10:29:29 (permalink)
I Love Grits - hence my name. I eat grits every morning for breakfast. Krystal seves great grits, and at 62 cents (includes tax) for a large cup full it is a great bargin. They are creamy and swimming in butter (I know, I know). I don't want fancy grits, sweet grits, grits with extra stuff throwed in, etc. Just grits, butter, salt and pepper (the way the good Lord intended them to be).
#56
amandamichigan
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RE: Grits? 2006/09/09 05:08:39 (permalink)
I LOVE LOVE LOVE grits!! I eat them cooked just the way Adjudicator says with just butter and salt, with eggs over easy, and ham usually.
Funny thing - I was just in Maine, and my sister and I got a BIG craving for them. But since it is a 'southern thing' we had to find a place that served them. We called every place local in the phone book and the only place that had them was Denny's!
Now I'm not a denny's fan but this was the best one I've ever been to! It was in Bangor, ME. Just made me laugh when I saw this posting tonight...
#57
Foodbme
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RE: Grits? 2006/09/09 13:38:23 (permalink)
I generally just eat my grits with buter, S & P< but every once in a while for variety I go to a cookbook called "Gone With The Grits" by Diane Pfeifer, published by Strawberry Patch, Atlanta, GA. Contains 130 gourmet dishes using grits. She also wrote "For Popcorn Lovers Only"
#58
SassyGritsAL
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RE: Grits? 2006/09/11 17:29:55 (permalink)
Foodbeme - I will definitely have to get both these books as I love grits and popcorn (though not necessarily together). Thanks for the info.
#59
rebeltruce
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RE: Grits? 2006/09/12 07:53:25 (permalink)
The first time I tried grits I was a young naive marine from Pa., going through the chow line I noticed what I thought to be "cream of wheat". So I asked for a big ol bowl full, sat down, added my milk, sugar and butter and dug in. Much to my surprise, and no matter how much sugar I added I couldn't seem to make them sweet, and they certainly didn't taste like "cream of wheat".

Luckily there was a young PFC sitting beside me ( a good ol southern PFC) who slapped my up side the head and said "What in the hell are you doing, thems grits!!!!....you don't eat em with milk or sugar. Try em with just butter salt, slat and pepper and mix your eggs around in there next time."

I did, and I've been hooked eversince! Sunny side up eggs, all mixed in with a big bowl of grits and perhaps a biscuit if I'm lucky....mmmmmmmmmmmmmmmmmmm...nothin better.
#60
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