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 Grits

Change Page: < 1234 > | Showing page 2 of 4, messages 31 to 60 of 116
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Adjudicator

  • Total Posts: 5057
  • Joined: 5/20/2003
  • Location: Tallahassee, FL
RE: Grits Fri, 02/27/04 10:12 PM (permalink)
quote:
Originally posted by pogophiles

Here's the folks I referred to above. They put out a quality product, if you can handle 10 pounds at a time...

http://fallsmill.com/store.html


I find it hard to believe that grits are that hard to find. If that is the case, let me know via email. I will simply go down to my local grocery and get what U want (maybe). Let me know.
 
#31
    Art Deco

    • Total Posts: 890
    • Joined: 6/12/2002
    • Location: Nashville, TN
    RE: Grits Fri, 02/27/04 10:20 PM (permalink)
    No indeed adjudicator, grits are not hard to find at all (thanks for your "generous" offer). Good freshly-ground grits are another matter entirely...
     
    #32
      Ralph Isbill

      • Total Posts: 185
      • Joined: 8/25/2000
      • Location: Midwest City, OK
      RE: Grits Sat, 02/28/04 12:55 AM (permalink)
      It took me years to learn to eat and enjoy grits. I grew up in Los Angeles and migrated to the East coast, for the express purpose of defending Norfolk Va. After offending many a nice southern waitress, by saying "leave them dam grits off my plate" With the help of some helpful southern belle's I have seen the light and enjoy grits very much.
       
      #33
        Rick F.

        • Total Posts: 1736
        • Joined: 8/16/2002
        • Location: Natchitoches, LA
        RE: Grits Sat, 02/28/04 1:32 AM (permalink)
         
        #34
          Lucky Bishop

          • Total Posts: 1049
          • Joined: 6/9/2003
          • Location: Allston, MA
          RE: Grits Sat, 02/28/04 3:28 AM (permalink)
          I don't know of anyplace in the country where you can't get good stone-ground grits...it's just that in some parts of the country, they're sold under the name Polenta. Same damn thing.
           
          #35
            lleechef

            • Total Posts: 6259
            • Joined: 3/22/2003
            • Location: Gahanna, OH
            RE: Grits Sat, 02/28/04 3:48 AM (permalink)
            quote:
            Originally posted by Lucky Bishop

            I don't know of anyplace in the country where you can't get good stone-ground grits...it's just that in some parts of the country, they're sold under the name Polenta. Same damn thing.

            I'm confused. Grits=polenta? Isn't polenta made from plain, milled yellow corn while grits are made from kernels of white corn which are dried to about a 14% moisture content, air dried, then milled? Although they do make a white corn polenta in the Fruili region of Italy it's not easily found in the US.
             
            #36
              Sundancer7

              RE: Grits Sat, 02/28/04 5:01 AM (permalink)
              I do not know about the rest of the USA but around Knoxville, Polenta is cormmeal mush. It is made with cornmeal. Grits are another thing.

              Mamaw Smith who lives next door makes cornmeal mush on a frequent basis. She hops it up a bit every once in a while by adding ingredients such as onions, garlic, sausage, etc.

              We even do the same thing with grits on occasion but it seems that we mostly like our grits with salt, pepper, butter and thats it.

              Paul E. Smith
              Knoxville, TN
               
              #37
                Adjudicator

                • Total Posts: 5057
                • Joined: 5/20/2003
                • Location: Tallahassee, FL
                RE: Grits Sat, 02/28/04 8:18 PM (permalink)
                quote:
                Originally posted by pogophiles

                No indeed adjudicator, grits are not hard to find at all (thanks for your "generous" offer). Good freshly-ground grits are another matter entirely...


                Quite true, my friend. I think I realized that just about the time I pushed my "enter" key. Regardless, though, my local purveyor DOES have somewhat of a "variety" of grits to choose from.
                 
                #38
                  Adjudicator

                  • Total Posts: 5057
                  • Joined: 5/20/2003
                  • Location: Tallahassee, FL
                  RE: Grits Sat, 02/28/04 8:36 PM (permalink)
                  quote:
                  Originally posted by Sundancer7

                  I do not know about the rest of the USA but around Knoxville, Polenta is cormmeal mush. It is made with cornmeal. Grits are another thing.

                  Mamaw Smith who lives next door makes cornmeal mush on a frequent basis. She hops it up a bit every once in a while by adding ingredients such as onions, garlic, sausage, etc.

                  We even do the same thing with grits on occasion but it seems that we mostly like our grits with salt, pepper, butter and thats it.

                  Paul E. Smith
                  Knoxville, TN


                  Salt, pepper, and butter. Yes. Nothing more.
                   
                  #39
                    Hiram Callahan

                    • Total Posts: 116
                    • Joined: 8/16/2000
                    • Location: New York, NY
                    RE: Grits Sun, 02/29/04 4:00 PM (permalink)
                    A question for the grits experts: if the grits are alongside poached or fried eggs with runny yolks, may the yolk be added to the grits?

                    Any advice would be gratefully accepted.
                     
                    #40
                      Adjudicator

                      • Total Posts: 5057
                      • Joined: 5/20/2003
                      • Location: Tallahassee, FL
                      RE: Grits Sun, 02/29/04 4:12 PM (permalink)
                      quote:
                      Originally posted by Hiram Callahan

                      A question for the grits experts: if the grits are alongside poached or fried eggs with runny yolks, may the yolk be added to the grits?

                      Any advice would be gratefully accepted.


                      Of course! As long as you don't use a SPOON!!!!
                       
                      #41
                        jlewis8310

                        • Total Posts: 16
                        • Joined: 4/22/2003
                        • Location: Gaithersburg, MD
                        RE: Grits Sun, 02/29/04 6:56 PM (permalink)
                        Just in case y'all are interested............I grew up in the South (Columbus, Ga to be exact) and have always put butter in my grits along w/ a dollop of grape jelly!
                         
                        #42
                          Ort. Carlton.

                          • Total Posts: 3589
                          • Joined: 4/9/2003
                          • Location: Athens, GA
                          RE: Grits Sun, 02/29/04 10:30 PM (permalink)
                          quote:
                          Originally posted by Hiram Callahan

                          A question for the grits experts: if the grits are alongside poached or fried eggs with runny yolks, may the yolk be added to the grits?

                          Any advice would be gratefully accepted.


                          Hiram,
                          Fine with me. You might like to add a drop of Tabasco(R) to the resulting mixture - the original red, not the green. And maybe even a little garlic.
                          Epicuriouser, Ort. Carlton in the Gritland of Athens, Georgia.
                          P. S. Hash browns for breakfast? Okay, as long as they don't come out of one of those dadgum waxed cartons... those things are closer to pure cellulose than pure potato....
                           
                          #43
                            Alexander

                            • Total Posts: 164
                            • Joined: 2/27/2004
                            • Location: Columbia, SC
                            RE: Grits Tue, 03/2/04 8:35 AM (permalink)
                            quote:
                            Originally posted by stridge

                            Have any of you dear Children of the South ever heard of what the Yankees do with Grits? Hold on to your britches, they put milk and sugar on them.Gads!


                            Although I was born and bred in the briar patch, (SC from 1670 on my mother's side), my father, who was born in Milwaukee, ate grits with pieces of bread mixed in. Worse, my ex-wife (Berea, OH) ate hers with lettuce.
                             
                            #44
                              Alexander

                              • Total Posts: 164
                              • Joined: 2/27/2004
                              • Location: Columbia, SC
                              RE: Grits Fri, 03/5/04 7:56 AM (permalink)
                              quote:
                              Originally posted by Adjudicator

                              Us here in South Southern Georgia actually have a Grits Festival. This place is still about 90 miles NORTH of where I live...

                              http://www.gritsfest.com/

                              We also partake in other (perhaps) strange celebrations.

                              http://www.caironet.com/RATTLE.HTM

                              http://www.swinetimefestival.com

                              http://www.caironet.com/MULE.HTM

                              http://www.floridaseafoodfestival.com

                              All of these hold one thing in common most important to us Southerners, food, and lots of it...



                              Here in SC we have a "Chitlin' Strut". No website, though - they couldn'rt figure out how to include a "scratch and sniff."
                               
                              #45
                                Rick F.

                                • Total Posts: 1736
                                • Joined: 8/16/2002
                                • Location: Natchitoches, LA
                                RE: Grits Fri, 03/5/04 12:14 PM (permalink)
                                quote:
                                Originally posted by Ort. Carlton.

                                You might like to add a drop of Tabasco(R) to the resulting mixture - the original red, not the green.
                                Ort., you're the only person I know who'e tried the green Tabasco. How is it? (Flavor, heat, etc.)
                                and have you tried those potatoes that come in a plastic bag & claim never to have been frozen? I like them, but have seen them only in shreds, never cubed.
                                 
                                #46
                                  Sundancer7

                                  RE: Grits Fri, 03/5/04 12:47 PM (permalink)
                                  Rick: You did not ask me but I have been a user of green Tabasco for several years. It is the jalapeno version and quite frankly I prefer it over the traditional.

                                  Paul E. Smith
                                  Knoxville, TN
                                   
                                  #47
                                    lleechef

                                    • Total Posts: 6259
                                    • Joined: 3/22/2003
                                    • Location: Gahanna, OH
                                    RE: Grits Fri, 03/5/04 1:30 PM (permalink)
                                    Rick didn't ask me either but we always have a bottle of red and a bottle of green. The Big Guy prefers the green because it's milder while I actually like having the inside of my mouth burned out (on certain foods) so I prefer the red. Although the green is fantastic on a sausage and vegetable fritatta for breakfast out on the boat or camping!!
                                     
                                    #48
                                      Art Deco

                                      • Total Posts: 890
                                      • Joined: 6/12/2002
                                      • Location: Nashville, TN
                                      RE: Grits Fri, 03/5/04 2:06 PM (permalink)
                                      quote:
                                      Originally posted by Alexander

                                      Here in SC we have a "Chitlin' Strut". No website, though - they couldn'rt figure out how to include a "scratch and sniff."


                                      Good thing, too. I like the taste, but oh the smell...
                                       
                                      #49
                                        sauceman

                                        • Total Posts: 184
                                        • Joined: 3/13/2003
                                        • Location: Johnson City, TN
                                        RE: Grits Fri, 03/5/04 3:13 PM (permalink)
                                        Get this:

                                        I have a friend, originally from here in Tennessee, who moved to Vermont several years back, and during her time in exile, she wanted a taste of home, so she went to the local grocery to buy a bag of grits. Guess where they were. In the foreign foods section.

                                        Fred Sauceman
                                        Johnson City, Tennessee
                                         
                                        #50
                                          mayor al

                                          • Total Posts: 15076
                                          • Joined: 8/20/2002
                                          • Location: Louisville area, Southern Indiana
                                          • Roadfood Insider
                                          RE: Grits Fri, 03/5/04 4:07 PM (permalink)
                                          Just finished reading the review of the Seelbach Hotel's OAK ROOM, The top of the mountain of hotel dining facilities in Louisville.
                                          Here's a short quote from the Louisville Magazine's review.

                                          À la carte side dishes carry out the fusion of Kentucky and international culinary themes, from $6 for fried green tomatoes ... with roasted garlic aioli ... to $10 for, I am not kidding about this,lobster grits.

                                          It just keeps getting better !!
                                           
                                          #51
                                            lleechef

                                            • Total Posts: 6259
                                            • Joined: 3/22/2003
                                            • Location: Gahanna, OH
                                            RE: Grits Fri, 03/5/04 4:21 PM (permalink)
                                            Ya know, they (the "chefs") were putting EVERYTHING but the kitchen sink in mashed potatoes.......lobster, crab....blueberries for heaven's sake! Now they're doing the same with grits???? Sacreligious!

                                            $6 for fried green tamaters? Really?
                                             
                                            #52
                                              signman

                                              • Total Posts: 1743
                                              • Joined: 10/23/2000
                                              • Location: Baltimore, MD
                                              RE: Grits Mon, 03/8/04 2:25 PM (permalink)
                                              I was just in the Tidewater area of Virginia, and attended a Sunday brunch in a hotel. Naturally on the buffet was a big serving pan of grits. I'm sure they weren't anything special, but with lots of butter melted into them, I filled my plate 3 times. I wish they routinely served them here in Maryland.
                                               
                                              #53
                                                Michael Hoffman

                                                • Total Posts: 17855
                                                • Joined: 7/1/2000
                                                • Location: Gahanna, OH
                                                RE: Grits Mon, 03/8/04 2:39 PM (permalink)
                                                quote:
                                                Originally posted by Sundancer7

                                                Rick: You did not ask me but I have been a user of green Tabasco for several years. It is the jalapeno version and quite frankly I prefer it over the traditional.

                                                Paul E. Smith
                                                Knoxville, TN

                                                I'm with you. I prefer the jalpeno Tabasco over the standard red. But, I really like the Tabasco habanero sauce.
                                                 
                                                #54
                                                  Rick F.

                                                  • Total Posts: 1736
                                                  • Joined: 8/16/2002
                                                  • Location: Natchitoches, LA
                                                  RE: Grits Mon, 03/8/04 2:48 PM (permalink)
                                                  quote:
                                                  Originally posted by Michael Hoffman
                                                  I prefer the jalpeno Tabasco over the standard red. But, I really like the Tabasco habanero sauce.
                                                  Thanks for the info, everbody--including those I didn't ask (). I didn't know McIlhenny made hab Tabasco too. Two new flavors to try. Wheee!
                                                   
                                                  #55
                                                    lleechef

                                                    • Total Posts: 6259
                                                    • Joined: 3/22/2003
                                                    • Location: Gahanna, OH
                                                    RE: Grits Mon, 03/8/04 6:07 PM (permalink)
                                                    Rick, two MORE flavors to try in Tabasco.......chipotle and garlic! Both are quite good!
                                                     
                                                    #56
                                                      Art Deco

                                                      • Total Posts: 890
                                                      • Joined: 6/12/2002
                                                      • Location: Nashville, TN
                                                      RE: Grits Mon, 03/8/04 9:35 PM (permalink)
                                                      I'm working my way through a bottle of the garlic now -- I like it!!
                                                       
                                                      #57
                                                        fcbaldwin

                                                        • Total Posts: 388
                                                        • Joined: 3/8/2004
                                                        • Location: Powhatan, VA
                                                        RE: Grits Tue, 03/9/04 9:19 AM (permalink)
                                                        If we ever have leftover grits, especially if its from a garlic and cheese grits casserole, we refrigerate it and then cut the somewhat hardened stuff into little squares and fry them in a skillet. Makes for an interesting, and delicious treat with butter, salt, and pepper. I put apple jelly on top. Quite good.
                                                        Frank
                                                         
                                                        #58
                                                          Art Deco

                                                          • Total Posts: 890
                                                          • Joined: 6/12/2002
                                                          • Location: Nashville, TN
                                                          RE: Grits Tue, 03/9/04 9:49 AM (permalink)
                                                          It's even better topped with an "over easy" fried egg...
                                                           
                                                          #59
                                                            fcbaldwin

                                                            • Total Posts: 388
                                                            • Joined: 3/8/2004
                                                            • Location: Powhatan, VA
                                                            RE: Grits Tue, 03/9/04 11:15 AM (permalink)
                                                            Don't forget to sprinkle a few drops of Tabasco or Crystal hot sauce over that...
                                                            Frank
                                                             
                                                            #60
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