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Old October 26th, 2009, 12:53 AM
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Default Southerners: Technical Question about "Grits"

Tennille decided to rustle up some Southern grub. Then we hit a snag.
What you Southerners call "grits" is not available here. At least it's not called "grits" specifically. We do have corn meal, ground in three ratings of coarseness: 120 grind, 200 grind, and 400 grind. The 400 looks like flour, so that's not it. Is 120 grind corn meal really "grits", or is it something else? Is "grits" even coarser?
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Old October 26th, 2009, 01:15 AM
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Not sure where you live, but grit mix is probably available in the cereal section of every supermarket in the US. My wife likes them, but I never eat the things.
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Old October 26th, 2009, 01:59 AM
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Actually, Paul, it is not readily available up here in the upper midwest (ast least not in the Milwaukee where I live). We have oatmeal, cocoa wheats, maypo, cream of wheat, cream of rice.....but no real GRITS!
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Old October 26th, 2009, 02:21 AM
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Here in Canada "Grits" are politicians, or sandpaper.
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Old October 26th, 2009, 03:50 AM
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Do you have bags of polenta at your store? If so try that instead. 400 grind is most likely used for making corn torillas. It is also great to thicken chili or chili verde.

In Portuguese cooking we make something similar to cornmeal mush (my personal choice would be to use the 200 grind ). We cook it longer about an hour. It gets the lumps out better. The cornmeal mush is then poured in a bowl and allowed to get firm in the fridge. Then we cut into squares and fry it.

Here is a recipe of Cornmeal mush this is similar to the portugese style.
http://allrecipes.com/Recipe/Fried-C...sh/Detail.aspx
Here is a website with grits recipes. I hope that helps.
http://southernfood.about.com/cs/gri..._recipes_2.htm

This is my favorite cornmeal if you have it in your area. Most people don't. The product is from venezuela. I hope I didn't confuse you more.
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Old October 26th, 2009, 09:31 AM
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Captain Tennille,

The full name for grits is "hominy grits" and was a staple back around the early Nineteenth Century.

It is made from hominy corn which is corn that is soaked in lye, dried and then ground. You can purchase the undried hominy corn in a can in the vegetable section of most food stores.

There's grits and then there's "quick grits" just as there is oatmeal and "quick oats." One is cooked a very long time, the other not. Of course the taste is far preferable when the old fashioned method is used. Probably the best explanation between the two preparations can be found in the comedic movie "My Cousin Vinny."

Todd
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Old October 26th, 2009, 01:36 PM
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Todd:
Aint got no canned hominy cohn neithuh.
We-alls good fo' nothin' up heah. Ceptin' poutine an maple seerop.
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Old October 26th, 2009, 05:33 PM
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I'll trade you grits for maple syrup anytime.
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Old October 26th, 2009, 05:39 PM
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Well Mistuh Captain, reckon` you in a heap `o trouble, son.

Pro'by the bestest way to fix yore problem is to hop on a Big Dog (that's Greyhound for you'uns from up North) what's headin' down heah to God's Country and I guarrrrontee, you'uns are gonna' find a whole mess `o grits!

You'uns take care now, ya heah?

Todd the 'ol Southern Colonel
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Old October 26th, 2009, 08:04 PM
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I love grits!!! I was a teen before I ever ate a fried potato for breakfast.

When we lived in Germany, my mom use to send them to me.

When I met Jim, he wanted to be cool, but gave it away, when he put sugar on his grits. My grandmother said "Boy you just turned a fine southern side dish to a cheap snack."
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Old October 26th, 2009, 11:11 PM
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Todd: we DO have a southern colonel up here... but he sells fried chicken. (His pimply-faced assistants will just look at you blankly if you ask for grits)
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Old October 26th, 2009, 11:24 PM
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Yes Captain, there are imposters everywhere.

BTW, aside from a map, there are many ways you can tell you're in the South with one being, if you ask for sweet tea they know what you're talking about.

Todd
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Old October 27th, 2009, 12:28 AM
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I have a few more. Loaf bread, and sweet milk
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Old October 27th, 2009, 12:46 AM
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Tod is right about his description of grits being called " hominy grits ", although you don't hear that much anymore.
AS far as bread and milk, regular milk used to be called " sweet milk " and we had buttermilk--never hear the term " sweet milk" anymore.
Re / eating milk and bread, one southern staple is corn bread in your milk--bake a " pone " of corn bread in a big ol' iron skillet, get a piece, crumble it up in a glass of milk and fill up !! Have a bowl of pinto beans on the side to go with it !!
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Old October 27th, 2009, 01:37 AM
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Yuck sorry Ron I don't like cornbread and I don't like milk. So dumping a piece of corn bread in milk is yucky to me. Other southern food sounds good to me. I'm just not into the soggy milky corn bread.
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Old October 27th, 2009, 10:40 AM
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Default Grits

ToddDH has got it right, grits are ground hominy. You cant make grits from corn meal, you boil cornmeal to make cornmeal mush. You can tell you're in the south when people eat grits with salt and pepper and put sugar in the tea, not in the cornbread.
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Old October 27th, 2009, 11:20 AM
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Ron..................I haven't had cornbread in milk for years!!!! I'll have to solve that real quick like.........may just make cornbread tonight......YUM!!! That reall takes me back to my childhood!!!!




Sharon
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Old October 27th, 2009, 06:27 PM
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Biscuit & Gravy and Grits for breakfast........

Pintos (with onion) and Cornbread for dinner.......

Dessert: Cornbread and Buttermilk

Yum..........................
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Old October 27th, 2009, 08:25 PM
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I often make jalapeño cornbread and every year, when we go on our annual fishing trip, my brother requests I make a big pan of "sweet" corn bread. It's great with butter and honey. mmmmmmmmm

Take care,
Mike
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Old October 27th, 2009, 08:27 PM
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Quote:
Originally Posted by ScurvyDog
Biscuit & Gravy and Grits for breakfast........

Pintos (with onion) and Cornbread for dinner.......

Dessert: Cornbread and Buttermilk

Yum..........................
yup

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Old October 27th, 2009, 08:51 PM
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Quote:
Originally Posted by Mike M
I often make jalapeño cornbread and every year, when we go on our annual fishing trip, my brother requests I make a big pan of "sweet" corn bread. It's great with butter and honey. mmmmmmmmm

Take care,
Mike
Hey I have some jalapeños in my garden should I mail them to you? The Habaneros are coming along nicely. You want to surprise your brother you could make an Habanero corn bread. Scoville scale measures the heat of peppers. Habaneros are 100,000 - 350,000 which is 70 times hotter than a jalapeño. My co-worker is waiting for my habaneros to be ready he makes BBQ sauce with 4 habaneros, because he is insane.

BTW Habaneros are not the hottest pepper. That honor belongs to the bhut jolokia pepper with a scoville rate of 855,000 - 1,041,427, which is 208.29 times hotter than a jalapeño.

Look at that evil little pepper.

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Old October 27th, 2009, 08:56 PM
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Too hot for me Kat. I like my cornbread like my women. Spicy but not overpowering.

Take care,
Mike
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Old October 27th, 2009, 09:07 PM
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LS80, I had some cornbread and milk with supper tonight ( to all you non-southern folks, supper is the same as dinner ).
I have some long lost relatives in Washington-- since you like cornbread and milk, could your dad have been from KY ?

Speaking of southern food, how about fried sweet potatoes, or fried apples and sausage for breakfast to go along with the biscuits and gravy?
And how many besides probably Todd from Tn. knows what a muscadine is??
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Old October 27th, 2009, 09:37 PM
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Quote:
Originally Posted by Mike M
Too hot for me Kat. I like my cornbread like my women. Spicy but not overpowering.

Take care,
Mike
sweet
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Old October 27th, 2009, 09:38 PM
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While on the subject of Southern food, how about "sweet tea." They even have a lot of it here in Texas, but I don't think of Texas as a Southern food
haven. I don't eat grits and I prefer to sweeten my own tea, thank you.

You can find moon pies and RC Cola around here also.
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Old October 27th, 2009, 10:39 PM
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Mike I grew the Habaneros because I never tried one and I wanted to try it. I roasted the habanero and removed the seeds, put it in a cream sauce. It doesn't seem hot at first, but then it kicks in and your eyes water, your throat burns, and your ears turn red.

My hubby, who thinks Jalapenos are to hot, accidently got one of my enchiladas in the habanero cream sauce. Boy, that was entertaining. His enchiladas were in a Poblano cream sauce a poblano is milder then a jalapeno. That is what he gets for eating from my side of the pan.
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Old October 28th, 2009, 12:43 AM
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(This is all fine and dandy)
But the Captain has yet to rustle up some GRITS.
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Old October 28th, 2009, 01:16 AM
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Captain, sounds like a road trip is in order.......
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Old October 28th, 2009, 02:06 AM
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Pinto beans are known around these parts as "Soup Beans."

Ron, I've drunk many glasses of the fermented juice of the muscadine!!!!

Todd
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Old October 28th, 2009, 08:10 AM
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Yes the muscadine does make a fine glass of wine.

Cracklin cornbread anyone??
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