[QUOTE=Celyn]
I’ve never understood about “grits”, simply because it “sounds” so, well, gritty, and it is therefore somehow counter-intuitive that it should really be a type of porridgey thing. It sounds as though it ought to be made of of tiny little pebbles or something like that. Like the gravel people put in the driveway, that sort of thing.
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I feel the same way. I’ve never even seen grits. I’m not much for cornmeal anything, so I don’t feel the need to change this anytime soon.
[QUOTE=elelle]
I’m in NC, and live 5 miles from a mill that has stone ground whole grits at the ready.
Spoilt rotten by excellent cheese grits all the time. I don’t like shrimps, but, see the appreciation, and, if anyone wants, can post a great Shrimp and Grits recipe, learned from the Masters.
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Does your recipe make 1, 4 or 28 servings?
I’ve never understood about “grits”, simply because it “sounds” so, well, gritty, and it is therefore somehow counter-intuitive that it should really be a type of porridgey thing. It sounds as though it ought to be made of of tiny little pebbles or something like that. Like the gravel people put in the driveway, that sort of thing. I should really look out and find if any local shops sell it, then I can try it.
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It’s not that gritty and I recommend you try it. I can’t really explain what it’s like. But like I said, I really liked it.
The beauty of grits is that it goes so well with anything you want to toss in there.
My favorite breakfast starts out with a bowl of grits, to which I add a spoonful of strawberry jelly, a slice of cheese, crumbled up bacon, a little bit of red eye gravy, and some pepper.
[QUOTE=Cap’n Obvious]
The beauty of grits is that it goes so well with anything you want to toss in there.
My favorite breakfast starts out with a bowl of grits, to which I add a spoonful of strawberry jelly, a slice of cheese, crumbled up bacon, a little bit of red eye gravy, and some pepper.
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That’s the downside of how globalization is eroding regional identity: you may be a harbinger of what is to come, but no one wants to have breakfast with you.
[QUOTE=lisacurl]
Well, when you put it that way, I feel stupid.
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haha, yes. My location is in Scotland, Lisacurl so although I have heard of “hominy”, it’s not something we see much of around here and, just like “grits”, it tends to send me to Google or to dictionaries.
Actually, I have just been writing a shopping list, and I just checked the supermarket’s website. No grits. Oh, well, can live without. Yeah, I bet there IS a shop in the city catering to lost Americans, but for now I will just leave it as an experience yet to be had.
[QUOTE=elelle]
…and, if anyone wants, can post a great Shrimp and Grits recipe, learned from the Masters.
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We’re waiting. crosses arms and taps foot impatiently
I am a northerner, but you really can’t beat cheese grits. Is it wrong that I like Kraft American Singles or Velveeta?* I just seems so right in grits with salt and butter. And I usually put a little whole milk on top… is that bad too?
[QUOTE=Celyn]
haha, yes. My location is in Scotland, Lisacurl so although I have heard of “hominy”, it’s not something we see much of around here and, just like “grits”, it tends to send me to Google or to dictionaries.
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It’s just a fancy name for “polenta.”
[QUOTE=Sunspace]
Thanks, Dolores Reborn. Corn porridge. That puts it into context for me.
(Around here, Grits are members of the Liberal Party of Canada.)
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Around here, not only are grits a type of food, but also can stand for Girls Raised In The South (think cheesy sweatshirt stuff from Cracker Barrell with that written across it).
Multiple jokes about eating G.R.I.T.S. usually ensue.
[QUOTE=ShelliBean]
Around here, not only are grits a type of food, but also can stand for Girls Raised In The South (think cheesy sweatshirt stuff from Cracker Barrell with that written across it).
Multiple jokes about eating G.R.I.T.S. usually ensue.
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[QUOTE=Anaamika]
I just went to the grocery store and got grits. They only had instant, but it’s a start. I don’t know if any place around here sells the real ones.
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Don’t let it put you off grits. Instant grits are a poor substitute.
Here’s one of the best, from one of the Best ever, Bill Neal:Shrimp and Grits. Bill Neal lent this dish unto lore, so he
should get all credit, even if he did die too young, from AIDS, back when it was all aghast. Fuck that. He was the one who gave it all good credit. So, there!
When I was in the Army, I was involved in a dinner theater presentation of “The Lion in Winter.” (Yes, dinner theater. Did I mention the part about the U.S. Army?) It was one of the most emotionally exhausting experiences of my life at that time.
Prior to that, while I was in the Army and stationed at Ft. Gordon, GA, one of my buddies and his girlfriend took my wife and me to breakfast at an Augusta eatery I cannot possibly identify; it was my first experience with grits. Two eggs over easy, bacon (nowhere in the world do they make bacon like Gaw-gah!) and grits. The entire two months I spent in Georgia was summed up in that one breakfast.
So when I saw Eleanor of Aquitaine talking about 28 servings of grits … do you understand what that did to my head?
I do not need to drink spiritous libations any more. I just log in here. You guys take care of the rest.
[QUOTE=elelle]
Here’s one of the best, from one of the Best ever, Bill Neal:Shrimp and Grits. Bill Neal lent this dish unto lore, so he
should get all credit, even if he did die too young, from AIDS, back when it was all aghast. Fuck that. He was the one who gave it all good credit. So, there!
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Huh. I tended bar at Crook’s Corner when it was still a BBQ joint, in the last months before it closed down and was subsequently re-opened by Neal.
