The serious topic needs to be covered

Eric Patterson

Eric Patterson

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I LOVE GRITS! Don't know why but being raised in the south must have some effect. It's not genetic, my family are midwesterners, but dang I can't turn down grits at the breakfast table. With bacon, eggs, and toast, or a big bowl on the side I don't leave a grit behind. Put butter, syrup, sugar, whatever on them, you can't go wrong.

"Do You remember what you had?"
"Eggs and Grits."
"Eggs and Grits, I like grits too. how do you cook your grits, do you like them regular, creamy, or al dente?"
"Just regular I guess."
"Regular, Instant grits?"
"No self-respecting southerner uses instant grits, I take pride in my grits"- Vinny & Southerner
 
Many yankees like grits too... just may not realize it. They call it corn meal mush and may enjoy it in the same fashion or with a little butter and maple syrup.

Hitch
 
Grits are to be enjoyed with a little butter and pepper.

Defiling grits with syrup or sugar is just wrong.


BTW...cheese grits are awesome!!
 
I have never had a grit. I suppose I'm missing something.
I remember as a youngster having fried corn meal mush. Kind of the same thing but cooled into a loaf shape and then sliced and fried. Been a long time since I had that.

Tim
 
No way. Next thing you'll be telling me they pour peanuts in their cokes too. Posers!
Click to expand...

Olives in beer or Mountain Dew.
You don't want to know what is put in lime jello up here. [crazy] At least I hope it is only a northern thing.

Tim
 
I'd like to know who thought putting vegies in lime Jello was appetizing? That stuff creates nightmares everytime I see it.
 
This week the wife and I did a getaway at a place called Murphin Ridge (the kids are now at the ages where the older ones can watch the younger ones). My dinner one night included what they called "Acorn Squash Grits." Now, I'm no connoisseur of grits, but man! - these were flat out GREAT!

Matter of fact, I liked this place and the food so much, I left them a "remarque" in the guest book for our cabin:

MurphenRidge 030 (600 x 399).jpg
 
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The only thing (alcohol with standing) that should be placed in jello of any flavor should be mini marshmallows, and the canned fruit of your choice.


I've never heard of Vegetables!!!! in Jello????? Next you're going to say you don't like fried okra!
 
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I'm glad I'm not the only one who wonders about that. Grated cabbage and carrots in lime jello use to be a standard at funerals here. Better then the pineapple and cottage cheese in jello.

Tim
 
This is one New Englander who loves his grits, or at least the puddle of butter and pepper adorning them. While I never get them up here they are enjoyable when I come down to visit. But the best part of traveling South is all the different barbeque styles. From the moist hickory smoke pulled pork of the eastern states to the drier mesquite smoked meats in Texas. They are all great!

Up here if you go to a barbeque you can expect chicken, hamburgers and hot dogs grilled over gas. Nobody’s even heard of white hots and Brats are "new" to the deli case but thanks to CT's large Polish population we do have some great kielbasas. And thanks to all the Italians in the area we have wonderful Italian food. We even have some pretty good cold water seafood in the area.

I’m making myself hungry so I’m heading home now. I wonder what Barb is making for dinner.
Scott
 
Grits are lot like "Cream of Wheat", but more southernish ; )

Good Stuff.

Anyone know what a "Cabinet" (hint: a food, not something you put your sugar in) is?
 
Cream of Wheath is one thing, but I've been told that grits is like trying to eat 60 GRIT sandpaper. And eating fried okie-ra is the same as eating veal of porcupine. :^)

I think I'll stick with my biscuits and gravy for breakfast and a chimachanga for dinner. If you never had a good chimachanga ya ain't lived yet. I do think that Lee's #9 shot would make some good ruffage tho.

WARNING: Don't ingest #9 shot with re-fried beans, could cause the back of the toilet bowl to explode winthin 8 hours!

Dave
 
Now Dave if your going to change the subject by heading west nothing beats a good breakfast burrito with green chilly sauce and a side of home fries. Had my first [font=Verdana,Arial,Helvetica]restaurant[/font] served burrito w/ green [font=Verdana,Arial,Helvetica]chili[/font] in Granby, CO on a fishing trip many years ago. I've been hooked since.

Scott
 
I am one of the few yankees that have tried grits and you can keep them must be an aquired taste. Now someone please send me some Mead so i can give that a try. And who brought up brats, they are from Wisconsin and meant to stay here. LOL

Andrew
 
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The only grits I've ever had were in a truckstop outside of Charlotte NC about 25 years ago...ordered breakfast and the waitress asked "want grits with that?" I asked what grits were and she couldn't answer me so she gave me a small bowl of them..just like crunching BB's only with less taste...I'll just pepper a pat of butter and slurp it..hold the grits!
 
This thread reminded me that I hadn't had corn meal mush in something over 20 years. I made a batch this morning big enough that I could put the extra in a loaf pan to fry tomorrow morning. Yummy.

Oh, and, I ate it with milk and honey. No S&P & butter for this Northerner. Honey, brown sugar or syrup is the only thing to put on corn meal mush.
 
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