No, no, j/k...I'll go with the dreams for sure.
My reality and yours are quite different.
I think we're all Bozos on this bus.
Falcon5232, SCS8170, SCSA353, POPS9398, DS239
I think we're all Bozos on this bus.
Falcon5232, SCS8170, SCSA353, POPS9398, DS239
I agree. Grits are good. 
Life is short! Break the rules! Forgive quickly! Kiss slowly! Love truly, Laugh uncontrollably. And never regret anything that made you smile.
wartload 0
GRITS LECTURE 101:
"Grits" are not properly the name of a food. It's a miller's measurement, like flour or meal, of how thoroughly a grain is ground. You could technically have wheat, oats, or barley "grits," but that's not what is traditional in the South.
Most Southern grits are ground yellow or white corn. Traditionally, hominy (corn kernels soaked in a lye solution to remove the outer hull layer, then washed and dried) was used, but now the hulls are more likely to be removed mechanically.
To a real Southerner, there are some basic truths about grits. They include:
-- Grits are more than a food. They are an internal transfusion of culture, home, hearth, childhood memories, momma and daddy, kith & kin (not to be confused with the yankees' "kissin' kin"). They primarily feed the soul, only secondarily nourishing the body.
-- Nothing with the word "instant" on the package is fit for consumption by someone from the South. If it must be eaten, perhaps out of politeness to the yankee host who served it to you, you must quietly ask R.E. Lee's forgiveness at the earliest convenient moment.
-- Stuff that comes out of a package with a Quaker guy's picture on it is appropriate to eat only if nothing else is available. Even then, it's best to pour the contents into some other container first, lest you begin to think that a Quaker guy from PA, or a company in Akron, had anything to do with the origin of this nearly-perfect food source.
-- Things that one can properly put onto, or in, grits include: salt, pepper, butter, sausage, egg (yolks runny), hot sauce, shrimp, a fork or spoon.
-- Things that one should NEVER put into grits include: catsup (ketchup...whatever), anything sugary, and/or milk.
"Grits" are not properly the name of a food. It's a miller's measurement, like flour or meal, of how thoroughly a grain is ground. You could technically have wheat, oats, or barley "grits," but that's not what is traditional in the South.
Most Southern grits are ground yellow or white corn. Traditionally, hominy (corn kernels soaked in a lye solution to remove the outer hull layer, then washed and dried) was used, but now the hulls are more likely to be removed mechanically.
To a real Southerner, there are some basic truths about grits. They include:
-- Grits are more than a food. They are an internal transfusion of culture, home, hearth, childhood memories, momma and daddy, kith & kin (not to be confused with the yankees' "kissin' kin"). They primarily feed the soul, only secondarily nourishing the body.
-- Nothing with the word "instant" on the package is fit for consumption by someone from the South. If it must be eaten, perhaps out of politeness to the yankee host who served it to you, you must quietly ask R.E. Lee's forgiveness at the earliest convenient moment.
-- Stuff that comes out of a package with a Quaker guy's picture on it is appropriate to eat only if nothing else is available. Even then, it's best to pour the contents into some other container first, lest you begin to think that a Quaker guy from PA, or a company in Akron, had anything to do with the origin of this nearly-perfect food source.
-- Things that one can properly put onto, or in, grits include: salt, pepper, butter, sausage, egg (yolks runny), hot sauce, shrimp, a fork or spoon.
-- Things that one should NEVER put into grits include: catsup (ketchup...whatever), anything sugary, and/or milk.
ReBirth 0
butter and louisiana crystal hot sauce....that's the way i like em.
BillyVance 35
QuoteGrits are a food staple in my house.
I like mine with salt, pepper, butter.
I just had cheese grits this morning... Just tear a couple packs and dump in the bowl, add a cup of water and nuke it... yummy
"Mediocre people don't like high achievers, and high achievers don't like mediocre people." - SIX TIME National Champion coach Nick Saban
Rebecca 0
QuoteQuoteGrits are a food staple in my house.
I like mine with salt, pepper, butter.
I just had cheese grits this morning... Just tear a couple packs and dump in the bowl, add a cup of water and nuke it... yummy
Grit poseur.
you've got to ask yourself one question: 'Do I feel loquacious?' -- well do you, punk?
wartload 0
QuoteQuote
I just had cheese grits this morning... Just tear a couple packs and dump in the bowl, add a cup of water and nuke it... yummy
Grit poseur.
That may be the funniest thing I've ever seen posted!
Rebecca 0
QuoteQuoteQuote
I just had cheese grits this morning... Just tear a couple packs and dump in the bowl, add a cup of water and nuke it... yummy
Grit poseur.
That may be the funniest thing I've ever seen posted!
Uh, thank you, thankyouverymuch!
you've got to ask yourself one question: 'Do I feel loquacious?' -- well do you, punk?
OK here is my fav breakfast to make:
fried eggs sunny side up
scrapple
grits with cheese & a little garlic. After cooking for 15 mintues turn off the burner, throw in some shredded cheddar cheese & cover & let melt on remaining heat.
incidentally, the scrapple I use is not from the grocery store, usually. My family goes to a festival in southern PA (Lancaster county, lots of Amish & Mennonites) & buy homemade scrapple there. If you buy supermarket scrapple, you're more likely to get the "lips & assholes" variety. But I've seen 'em cook scrapple at this festival, and it's mostly muscle meat.
For the furriners, scrapple works like this: Stew some pork with salt pepper and sage. Take the pork meat out after stewing & reserve the broth. Grind the stewed meat up really fine, finer than you would for sausage. Put the ground pork back in the broth, and add cornmeal until it is thick enough to form into loaves.
To prepare scrapple for eating, you slice off some of the loaf & sautee it in a frying pan w/ oil. fry it on both sides, put it on a paper towel to remove excess oil, & serve. It is kinda like the eastern American version of the British meat pudding. sorta. I think the brits use oats or something instead of corn, but the concept is the same.
fried eggs sunny side up
scrapple
grits with cheese & a little garlic. After cooking for 15 mintues turn off the burner, throw in some shredded cheddar cheese & cover & let melt on remaining heat.
incidentally, the scrapple I use is not from the grocery store, usually. My family goes to a festival in southern PA (Lancaster county, lots of Amish & Mennonites) & buy homemade scrapple there. If you buy supermarket scrapple, you're more likely to get the "lips & assholes" variety. But I've seen 'em cook scrapple at this festival, and it's mostly muscle meat.
For the furriners, scrapple works like this: Stew some pork with salt pepper and sage. Take the pork meat out after stewing & reserve the broth. Grind the stewed meat up really fine, finer than you would for sausage. Put the ground pork back in the broth, and add cornmeal until it is thick enough to form into loaves.
To prepare scrapple for eating, you slice off some of the loaf & sautee it in a frying pan w/ oil. fry it on both sides, put it on a paper towel to remove excess oil, & serve. It is kinda like the eastern American version of the British meat pudding. sorta. I think the brits use oats or something instead of corn, but the concept is the same.
Speed Racer
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You really want me to take it off?? I can put it blank again... or put "the other" picture up
F LORIDA!
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