How do you eat them

[Whughett]

Now, that sounds like something good to try!

Never underestimate the versatility of simple foods in the hands of creative cooks.

Notchy Bob

Yes, I definitely got to try that. Got a bag of raw jumbo shrimp frozen, been saving to make a seafood chowder. Maybe once I work my way thru these holiday left overs I’ll do shrimp and grits instead. Add some Goya chicken bullion to the grits water.
Works great with rice, another grain I’m fond of.

 

[Jay Templin]

I'm of the opinion that any time that you must 'doctor' something to make it palatable, you shouldn't be eating it in the first place. Grits ae nothing more than boiled cornmeal (cornmeal mush) which in itself began as a Depression Era meal. Every time I visited 'The South' and was served grits. I made the server remove them, because they're disgusting. It's like oysters in Louisiana. they must be 'doctored with hot sauce and such before they can be eaten, because they too, are disgusting. Not a 'picky' eater, either. In Viet-Nam. ate monkey, cooked over an open fire. It's just, slimy and nasty won't go into my mouth.

1. Grits aren’t “boiled cornmeal,” they’re boiled ground hominy. The nixtamalazation of the corn before grinding makes the B vitamins more accessible, which is why there’s no evidence of pellagra in Eastern Woodlands populations, or among colonial whites.

2. Cornmeal mush has been eaten and enjoyed all up and down the Americas since centuries before the implosion of the white man’s economy spawned the Great Depression. Although the widespread distribution and use of non-nixtamalized and degerminated Midwestern corn (replacing locally-grown corn which was rarely degerminated) in the late 1890s was largely responsible for the pellagra epidemics of the early 20th century. During the Depression, as farmers began growing less cotton and more food, pellagra largely disappeared in the South.

3. You’re right about the oysters, though.

Jay

 

[Whughett]

1. Grits aren’t “boiled cornmeal,” they’re boiled ground hominy. The nixtamalazation of the corn before grinding makes the B vitamins more accessible, which is why there’s no evidence of pellagra in Eastern Woodlands populations, or among colonial whites.

2. Cornmeal mush has been eaten and enjoyed all up and down the Americas since centuries before the implosion of the white man’s economy spawned the Great Depression. Although the widespread distribution and use of non-nixtamalized and degerminated Midwestern corn (replacing locally-grown corn which was rarely degerminated) in the late 1890s was largely responsible for the pellagra epidemics of the early 20th century. During the Depression, as farmers began growing less cotton and more food, pellagra largely disappeared in the South.

3. You’re right about the oysters, though.

Jay

Right on, I’d have to Google pellagra though.

Disagree on the oysters however. Raw fried on in a stew oysters are fine eating.

 

[tenngun]

I'm of the opinion that any time that you must 'doctor' something to make it palatable, you shouldn't be eating it in the first place. Grits ae nothing more than boiled cornmeal (cornmeal mush) which in itself began as a Depression Era meal. Every time I visited 'The South' and was served grits. I made the server remove them, because they're disgusting. It's like oysters in Louisiana. they must be 'doctored with hot sauce and such before they can be eaten, because they too, are disgusting. Not a 'picky' eater, either. In Viet-Nam. ate monkey, cooked over an open fire. It's just, slimy and nasty won't go into my mouth.

Im thinking all those corn dishes predate the depression by a few thousand years. And we’re all well know to whites in colonial times.
Romans used to dip bread in spiced olive oil. And Greeks ate it with olive relish.
Who eats just plain boiled potatoes or pancakes with out topping of some sort
Do you butter your bread or ketchup your fries? Burger on a bun, no lettuce onion pickle?

 

[Notchy Bob]

“He was a bold man that first ate an oyster.”
Attributed to Jonathan Swift.

Notchy Bob

 

[tenngun]

Hate to disappoint some but oysters are one of the first meals you get in heaven.
Oyster stew, fried, stuffed in turkeys, on the half shell, hang town fry, pasta sauce, canned in smoke…. Wouldn’t be heaven without them

 

[tenngun]

“He was a bold man that first ate an oyster.”
Attributed to Jonathan Swift.

Notchy Bob

Two cave men Og and Opp. Og picks up one and makes to eat it. Opp says you going to eat that? Yup says Og, sick of things that taste like that bird that crows in the morning

 

[oldschoolhunter55]

I'm of the opinion that any time that you must 'doctor' something to make it palatable, you shouldn't be eating it in the first place. Grits ae nothing more than boiled cornmeal (cornmeal mush) which in itself began as a Depression Era meal. Every time I visited 'The South' and was served grits. I made the server remove them, because they're disgusting. It's like oysters in Louisiana. they must be 'doctored with hot sauce and such before they can be eaten, because they too, are disgusting. Not a 'picky' eater, either. In Viet-Nam. ate monkey, cooked over an open fire. It's just, slimy and nasty won't go into my mouth.

lol. i love grits. mix grits in my oatmeal. lol. just water oats and grits. reckon its a southern thing.

 

[Zapadach]

On many trips to Africa, we would have a lunch while in the bush of grits and sausage cooked on an open fire with this chunky tomato sauce for the grits. Well damn it was fantastic. Now here at home my wife makes some great salsa from our garden ingredients and we have the salsa on grits with venison, bear or whatever we happen to have for dinner. Everyone looks at us strange when we say salsa on grits, until they try it. This has become one of our staple dinners here.

Have you ever tried Ugali ? I hope I spelled it correctly. It is a mound of grits covered in many different kinds of vegetables, it is a common African dish.

 

[New Hampshire]

Have you ever tried Ugali ? I hope I spelled it correctly. It is a mound of grits covered in many different kinds of vegetables, it is a common African dish.

I have eaten so many things over there That I mostly remember the different kinds of meat, but I think everytime I had grits there it always had a tomato sauce available. Heading back in June for another safari and now thinking about the meals!

 

[mjthornhill]

“He was a bold man that first ate an oyster.”
Attributed to Jonathan Swift.

Notchy Bob

Most likely someone said it’s either eat this or starve. Probably a lot of foods got started that way

 

[upperplains]

Most likely someone said it’s either eat this or starve. Probably a lot of foods got started that.

“He was a bold man that first ate an oyster.”
Attributed to Jonathan Swift.

Notchy Bob

Or the rocky mountain variety.

 

[bud in pa]

I like grits under my tires when it's snowing!

 

[Piquant]

There's a lot of ways to eat them, but this is the only correct way. Soft fried eggs with hog head cheese. Let the cheese melt and mix it up together. Bon appetite bon ami.

 

[FLTaft1948]

I like my grits in a pan
Sugar sweet eat them I can
I like my grits fried with egg
And grits in bowl,
Put in bacon I eat them slow
Cajun grits with shrimp and cheese
Mexican grits, give me more please
Even Yankee grits is fine, maple syrup and concord wine
Give me grits give them now
Cook them up any old how

My sentiments exactly! BRING IT ON!

 

[Whughett]

At 82 years of age I have never nor will I ever put anything sweet in my grits.

 

[LME]

I do love some grits. Don't think I have had bad grits. As an entree, fairly firm smothered with redeye gravy with with a few eggs over easy and ham as a side. Best with biscuits. Dessert, smothered with butter and honey.
I do love some grits.

you know how to fix grits!

 

[The Black Tyrone]

I had grits for breakfast this morning
My wife got up a little later and asked what I had. She usually chooses something different
But she thought grits sounded real good
So I made hers.
Mine, grits a little butter, some cheese, pepper flakes and ground hot pepper
Her
Grits, butter,sugar and milk
Do you like your grits savory or sweet?

One bite at a time

 

[th1840]

At 82 years of age I have never nor will I ever put anything sweet in my grits.

Agreed, sugar in your grits is cream of wheat not grits

 

[Whughett]

Tried this concoction years ago and stayed with it.
Prepare grits according to directions on package, in my case 1/2 cup grits, 2 cups water. When almost done stir in a generous amount of shredded cheese, then crack two eggs add to pot and stir until yolks are gone and whites are cooked. Transfer to two bowls, a generous dollop of butter on top and a grind or two of black pepper.
A slice or two of white toast and it’s a complete breakfast.