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Do you enjoy grits?

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YES and if you add bacon drippings,spam or scrapple,throw in 4 eggs over very easy it's to die for or from.Only passing through once,enjoying it. None of the obit reading ,"died unexpectedly",it's going to happen,, so don't worry ,be happy.Eat ,drink and be happy..
 
From just a plain old bowl of grits with butter salt and pepper, to grits with country ham and eggs, shrimp and grits, grits and grillades or cheese grits, its all GOOD! :thumbsup:
 
I like the taste of corn, corn bread corn tortillas, fried mush, hasty pudding,tamales ect. Grits with butter and pepper, is great. Another way is with jaloenoes and jack cheese is great also. Sometimes folks just don't like corn, some don't like the grittiness of grits. Some just don't have a clue what taste good. :haha:
 
I rather wish there had been an "I can take 'em or leave 'em" option. For instance if I'm somewhere south of the Ohio river eating breakfast, I just assume that I'm going to get grits with my scrambled eggs instead of hashbrowns. That's OK. Given a choice, I'll have the hashbrowns instead. But if grits is all that's on the menu, then grits it is.
 
An old WWI veteran who got too old to drive and was took in by my folks taught me to enjoy grits. That and salt pork, he could live on that and black coffee.
Now-a-days I sissy out and use milk to boil them in, dice some ham, add a spoon of bacon drippings, some garlic, and crack a few eggs in it. When it boils down to where I want it, I add some cheddar and S%P.
When I worked for the prison system they served grits and gravy on the line daily for breakfast...not too shabby I must say. I'm known to order grits and gravy at the local diner.
Eterry
 
Grits work with butter,
Grits work with cheese,
Grits work with shrimp,
Grits work with eggs,
Grits work, made into scrapple,
Grits work after being left overnight, then cut into squares, fried, and maple syrup added,
Grits work with bacon,
Grits work with ham steak, and redeye gravy,


Redeye Gravy:
Fry up a ham steak, and make your grits plain,
Remove the ham steak from the skillet, and plate it, and plate a large portion of grits next to the ham steak.
Now to the drippings and such remaining in the skillet, add some coffee to produce the amount of gravy that is desired, and then thicken that dripping/coffee mixture with flour to create the gravy, stirring with a spoon to prevent lumps.
Pour the redeye gravy onto the grits.
Eat the ham steak and the grits.

(this also works on biscuits)

King of Derby wrote:
Still ain't tried it...you don't have that sort of think over here.

Well over here we don't eat much tripe, baked beans and fried tomatoes are not considered breakfast foods, and it's tough to find Jelly Babies here too ..., but send me your address in the UK and perhaps I will be able to ship you some. :wink:


LD
 
There are lot of you tube videos showing Europeans and Asians trying American food and Americans trying Asian or European food. Pretty funny. One has Irish eating barbecue, a girl said she thought barbecue was fat guys burning food over a fire in the back yard. :haha:
I like mundo and sob stew
 
King of Derby: Grits are really just plain old corn meal in which the particles are slightly larger. Take two tablespoons of cornmeal and mix in a pot with cold water- into a paste. Slowly heat to a low boil and watch closely as you will have to keep adding a little water. You only boil a minute or two, basically until all the water is absorbed. "Hasty Pudding" "Polenta" all the same stuff.
The thing as far as our time period is concerned is grits or corn meal worked out well on the trail. Swelled up with water so a little goes a far way. Just rinse out the pot to clean when done, didn't take much time or firewood to cook. Some of the diaries speak of boiled corn and there is the contention the corn was whole kernel. Maybe but you would have to pre-soak it and then boil it an hour. In my opinion I think the "boiled corn" was cornmeal.
There was also a wheat meal that is referred to- I'm not sure but I think cream of wheat is sort of the same thing. Any how corn meal and grits are inexpensive and last a long time. It could be an acquired taste. In the south they usually put a big lump of butter in the grits and have with "runny" yoke eggs and either ham or sausage. It is an equivalent to hash brown potatoes. I put tabasco sauce in my grits if they are for dinner (Shrimp) and mix up breakfast grits with egg yolks (sunny side up eggs) and sauasge. There are also white and yellow grits, the yellow having more of a "corn" taste.
 
Back in 1965 when I was driving truck in the South for the first time I stopped at a diner for a breakfast of Bacon and eggs and they put a glob of grits on the plate. I found it tasteless and gummy. The next mourning as I was ordering breakfast at another diner the man beside me ordered his sausage and eggs with fried grits. I then ordered my bacon and eggs with fried grits.And I have been eating fried grits ever since! :idunno:
 
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