Okay You Johnny Rebs, This Yankee Needs . .

hearingimpared

Your grits recipes!!!

Ever since I got home from the Georgia Polkfest my wife and I have been making all kinds of grits. Hominy grits, yellow stone ground grits and something no self respecting Southerner would use, QUICK GRITS (yes they taste like ****).

Please be so kind as to post your grits recipies here. I LOVE GRITS but not the clumps of concrete we've been making up here.

So let's have it!!!


PURTY PLEASE.:D

george daniel

Smehow,,I knew thats what this post was going to be about before I opened it,,

First get some stone ground grits--(I'll send you some)
1 cup grits
1tsp salt
4 cups h20 brought to a boil

Bring water and salt to a boil,,reduce and cover to low heat,simmer for 20-25 minutes,stirring occasionaly,add water as needed,,season to taste with butter,,options,,cheese,bacon,ham,if you wish. Actually Joe,,they are pretty easy to make,,PM me your addy and I'll send you some I just picked up,,they come directly from the mill,that stone grinds them,,they are called"Georgia Ice Cream". Have fun and enjoy.
http://www.noramill.com/store/recipes.php

skipf

Jim Dandy grits are my favorite brand, and the brand does make a difference. They make dog food too, but I never let that bother me. WOOF. The above recipe is correct, just remember to stir a lot to avoid lumps. Butter, salt & pepper are all I put on grits, but they are excellent served in a bowl with some brown sugar too. They aren't just for breakfast either. They make an excellent side dish with fried fish. If you make too much, take the leftover grits and pour them in a can. Place the can in the fridge. Next morning turn the can over on a plate and open the other end. Push out the cylinder of grits and slice into 3/8 thick slices. Fry the slices in butter in a skillet until golden brown. Yumm. Tastes like popcorn. You may want to try yellow grits too. Some like them better than the standard white grits.

I-SIG

Cheese eggs and grits are frequent weekend breakfast fodder for me. I don't do anything special. Make your grits how like them (just no sugar like the Yankees do) and make scrambled eggs with cheese and mix them all together in a big bowl. I've found the key to good cheese eggs is when you add the cheese. When the eggs are like 80% solid, add the cheese and mix it in as the eggs finish cooking and the cheese will be melty but not overcooked.

Wes

reeltrouble1

eff you Yankee Joe............RT1 where you from?.............oh, Chicago....waaaaaaaaaaaa

RT1

disneyjoe7

If Yankee boy likes GRITS, then Yankee boy needs to move South. This is in the small print of the Yankee greed didn't you know?

disneyjoe7

Also since when does a Philly person who lives in Delaware a Yankee? True Yankee's don't consider anything below Connecticut State a Yankee, or at least from the backwoods area in which I lived up there.

apc

To 6 C boiling water add: 2 t. salt, 1 ½ C grits (Quick Grits), cook until
thick. Use a big pan because it bubbles and jumps out of the pan. Add 1 ½
sticks butter, 1 lb. Velveeta, 6 dashes Tabasco sauce, 3 eggs beaten. Pour
into a 12 x 9 Pyrex dish. Sprinkle with paprika. Bake 1 hr. at 350.

shack

It's physically impossible to make good grits north of the Mason Dixon line. Some sort of law of nature. I'd tell you to move south, but there are too many DAMN YANKEES that have already come here, messing everything up. (we make exceptions for Troy and Ted) My advice to all the yankees craving REAL grits...Visit often, spend lots of money, then GO HOME.

Don't tell any of your friends but we might make an exception for you as well Joe.

hearingimpared

shack wrote: »

It's physically impossible to make good grits north of the Mason Dixon line. Some sort of law of nature. I'd tell you to move south, but there are too many DAMN YANKEES that have already come here, messing everything up. (we make exceptions for Troy and Ted) My advice to all the yankees craving REAL grits...Visit often, spend lots of money, then GO HOME.

Don't tell any of your friends but we might make an exception for you as well Joe.

You forgot to mention the unGodly heat and humidity which I have a feeling contribute to the consistency and flavor of good ole boy grits!

hearingimpared

disneyjoe7 wrote: »

Also since when does a Philly person who lives in Delaware a Yankee? True Yankee's don't consider anything below Connecticut State a Yankee, or at least from the backwoods area in which I lived up there.

Well if you had a line up of George Daniel, Steve Shack, and me and you asked each to say the word oil, there would be no doubt as to who the Yank is.

disneyjoe7

shack wrote: »

It's physically impossible to make good grits north of the Mason Dixon line. Some sort of law of nature. I'd tell you to move south, but there are too many DAMN YANKEES that have already come here, messing everything up. (we make exceptions for Troy and Ted) My advice to all the yankees craving REAL grits...Visit often, spend lots of money, then GO HOME.

Don't tell any of your friends but we might make an exception for you as well Joe.

Shack, I think there's something to that when you state "It's physically impossible to make good grits north of the Mason Dixon line. Some sort of law of nature." Grits can be made here, but make a Pizza crust, a Sub roll no one can make it like they do it up north. The best one are sent down from the north, some say it's the water some say it the moisture, who knows for sure. Each regain of the nation has it's food specialty and that's it.

disneyjoe7

hearingimpared wrote: »

Well if you had a line up of George Daniel, Steve Shack, and me and you asked each to say the word oil, there would be no doubt as to who the Yank is.

Oil or Car. One day I was at a house servicing their alarm system down here in Florida and said something about their "Carpet" not only did he state I was a "Yankee" from Rhode Island the smallest state in the union. Just stating RI would freak me out a little, but he stated the CITY in RI still couldn't believe anyone could do that over one word. :eek:

kcarl

Here is a link to a mill near my house in Oak Ridge, NC. They ship there product all over the US to non-working mills, and stores. This is a genuine stone-working mill. They have a lot of good mills for cookies, etc. also.

My wife is from Charleston, SC and one of her favoriti grit recipes is shrimp and grits. Just cook your grits as usual and add Velveeta cheese and precooked shrimp (we usually us shrimp left over from a previous meal.) Sounds weird but is really good!

http://www.oldmillofguilford.com/

hearingimpared

george daniel wrote: »

Smehow,,I knew thats what this post was going to be about before I opened it,,

First get some stone ground grits--(I'll send you some)
1 cup grits
1tsp salt
4 cups h20 brought to a boil

Bring water and salt to a boil,,reduce and cover to low heat,simmer for 20-25 minutes,stirring occasionaly,add water as needed,,season to taste with butter,,options,,cheese,bacon,ham,if you wish. Actually Joe,,they are pretty easy to make,,PM me your addy and I'll send you some I just picked up,,they come directly from the mill,that stone grinds them,,they are called"Georgia Ice Cream". Have fun and enjoy.
http://www.noramill.com/store/recipes.php

I just purchased two types of grits yesterday, stone ground medium white grits and stone ground medium yellow grits.

Thanks for the offer George but I'm pretty stocked up.

hearingimpared

disneyjoe7 wrote: »

Shack, I think there's something to that when you state "It's physically impossible to make good grits north of the Mason Dixon line. Some sort of law of nature." Grits can be made here, but make a Pizza crust, a Sub roll no one can make it like they do it up north. The best one are sent down from the north, some say it's the water some say it the moisture, who knows for sure. Each regain of the nation has it's food specialty and that's it.

That is absolutely true. When I was traveling as a field engineer I was all over this country. No Southern or for that matter Western state had rolls, bread, or pizza as good as NY, Philly, Chitown etc.


BTW Philly grits are called scrapple . . .YUM and I mean YUUUUUUMMMMM! There is nothing like it with fried eggs and cheese with bread sopping with sweet (unsalted) butter. You don't want to know what is in it. . . but it is absolutely delicious.

cfrizz

If the grits aren't swimming in a pound of butter & a cup of sugar you can keep them far away from this Yankee.

But I absolutely fell in love with biscuts & gravy when I went to Las Vegas!

Oh & Joe, I wouldn't feed my worst enemy or a pig scrapple! EWWWWWWWWWWWWW!

hearingimpared

cfrizz wrote: »

If the grits aren't swimming in a pound of butter & a cup of sugar you can keep them far away from this Yankee.

But I absolutely fell in love with biscuts & gravy when I went to Las Vegas!

Oh & Joe, I wouldn't feed my worst enemy or a pig scrapple! EWWWWWWWWWWWWW!

I only feed it to my friends!:D

mhardy6647

heh, I grew up south of the Mason Dixon line, but all the grits we ever had were from a cardboard container labeled "Quaker" :-)

cfrizz

:eek: JHC! With a friend like you who needs enemies!!!:eek::eek::eek::eek::D

hearingimpared wrote: »

I only feed it to my friends!:D

Polkitup2

I can honestly say I've never had grits in my life. Just what exactly is a grit?

hearingimpared

Watch "My Cousin Vinny" you will get a great lesson.

hearingimpared

reeltrouble1 wrote: »

eff you Yankee Joe............RT1 where you from?.............oh, Chicago....waaaaaaaaaaaa

RT1

You Sir are a traitor and should be tried and summarily executed!:D

steveinaz

damn, someone beat me to the joke.

PolkWannabie

Polkitup2 wrote: »

I can honestly say I've never had grits in my life. Just what exactly is a grit?

It's stuff that inadvertantly gets under your finger nails ...

schwarcw

Get the slow cooking grits like George described, just some butter and salt. I learned to love them while working in Oak Ridge, TN.

TroyD

The key to good grits is heavy cream. The more the better.

BDT

shack

schwarcw wrote:

Get the slow cooking grits like George described, just some butter and salt. I learned to love them while working in Oak Ridge, TN.

Carl, When were you in Oak Ridge? That's only 20 miles from my house and I've spent a lot of time there over the years. It's a pretty nice little town.

hearingimpared

shack wrote: »

Carl, When were you in Oak Ridge? That's only 20 miles from my house and I've spent a lot of time there over the years. It's a pretty nice little town.

ah excuse me there Reb but you still haven't posted your grits recipe!:D

shack

hearingimpared wrote:

ah excuse me there Reb but you still haven't posted your grits recipe!:D

Like I posted earlier...it's pointless to try to make them north of the Mason Dixon Line...a total waste of good grits!

Just like I've never had a good glass of iced tea north of the Mason Dixon either. I don't know how one can F up a glass of iced tea...but you yankees sure can. :rolleyes:

shack

I know it can't be done up there...and then you will not only waste good grits...but county ham as well...but here goes:


Grits and Ham

1 cup grits
1/4 lb. country ham
1/4 cup unsalted butter
1 tsp.salt

Add grits and salt to 4 cups boiling water, cover and cook over low heat for 20 minutes. Add diced ham, salt, and butter to grits and stir- over low heat until done (about an hour), adding water whenever mixture becomes thick and hard to stir. Serves 4.

Simple....but absolutely wonderful!