Quaker Quick Grits

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are they recommended for anything other than breakfast? I enjoyed the
grits at The Waffle House in Tucson a couple months ago and picked up a
canister of the Quaker product today on a whim.
--

Grits with cheese added can be a great part of dinner. For example, a famous
restaurant near here serves shrimp on cheese grits, it's very good. I
recommend the genuine article, much better than instant.

--
Peter Aitken

Remove the [censored] from my email address before using.

Melba's Jammin said:

Are they recommended for anything other than breakfast? I enjoyed

the

Quoted message said:

grits at The Waffle House in Tucson a couple months ago and picked up

a

Quoted message said:

canister of the Quaker product today on a whim.
--
-Barb, <http://www.jamlady.eboard.com>

You obviously don't spend much time in the South. Up north, the yankee
waitresses ask with each order, "Fries, baked, or mashed (potatoes)?"
Down south it's, "Y'all want grits with that?" Good with every meal.
Same as rice in the Orient.

It's an easy side dish, preparable quickly in a small sauce pan, once
you get the touch. Served in a small side bowl with a pat of butter
and some fresh pepper, and a splsh of hot sauce if you like. Even a
dollop of jam or fresh fruit, if you know of any place to get some
decent jam 🙂 . Quietly serve it to your Yankee guests and watch their
confusion as to what to do with it.

It's white corn, ground up, so I'm not sure, like corn, if that is a
vegetable or starch item in a balanced meal. But I'm usually
unbalanced.

I buy packets of instant grits, as well as instant oatmeal, to keep at
work. An easy lunch mixed with hot water when I didn't bring in a
sandwich or whatever.

Also, throw a handful in a stew as a thickener. I assume grits are
just cornmeal ground in a heavier texture. Replace part of the
cornmeal with grits in any recipe, such as corn bread. It makes for a
crunchier bread or muffin.

Finally, last week I found a recipe for an Amish sugar cookie that used
part cornmeal as well as white flour. I suppose I could try grits
instead -- they're both corn, after all. I'll have to try it.

In article <[email hidden]>, "Peter

Aitken said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are they recommended for anything other than breakfast? I enjoyed the
grits at The Waffle House in Tucson a couple months ago and picked up a
canister of the Quaker product today on a whim.
--

Grits with cheese added can be a great part of dinner. For example, a
famous restaurant near here serves shrimp on cheese grits, it's very
good. I recommend the genuine article, much better than instant.

No doubt. I'll see if I actually eat these and will then consider the
real McCoy. I like hot cereals - Cream of Wheat, oatmeal. Thanks,
Peter.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

A.C. said:

she has quick grits. they're not instant. the quick grits are par-cooked but
still better than instant. i am in complete agreement with you on the real stuff
however. i use grits that come out of johnsonville south carolina and they've
been stone grinding grits in the same mill there for over 100 years. they take a
lot longer to cook but are really worth it if you're a grits connoisseur.

"Vinnie) So, Mr. Tipton, how could it take you five minutes to cook your
grits, when it takes the entire grit-eating world twenty minutes?

Mr. Tipton) I don't know. I'm a fast cook I guess.

Vinnie) I'm sorry, I was all the way over here, I couldn't here you.
Are we to believe that boiling water soaks into a grit faster in your
kitchen than in anyplace on the face of the earth?

Mr. Tipton) I don't know.

Vinnie) Perhaps the laws of physics cease to exist on your stove? Were
these magic grits? Did you buy from the same guy who sold Jack his
beanstalk beans?"

--Joe Pesci in My Cousin Vinnie

nb

In article <[email hidden]>,

Quoted post said:

Melba's Jammin said:

Are they recommended for anything other than breakfast? I enjoyed

the

Quoted message said:

grits at The Waffle House in Tucson a couple months ago and picked up

a

Quoted message said:

canister of the Quaker product today on a whim.
--
-Barb, <http://www.jamlady.eboard.com>

You obviously don't spend much time in the South.

Damn! Busted.

Quoted message said:

Up north, the yankee waitresses ask with each order, "Fries, baked,
or mashed (potatoes)?" Down south it's, "Y'all want grits with that?"
Good with every meal. Same as rice in the Orient.

All righty, then.

Quoted message said:

It's an easy side dish, preparable quickly in a small sauce pan, once
you get the touch. Served in a small side bowl with a pat of butter

That'll be Butter Buds for me. And some s&p, I guess?

Quoted message said:

and some fresh pepper, and a splsh of hot sauce if you like. Even a
dollop of jam or fresh fruit, if you know of any place to get some
decent jam 🙂 .

I got a couple good ideas, not to mention a stash. 8^P

Quoted message said:

Quietly serve it to your Yankee guests and watch their
confusion as to what to do with it.

It'll just be me. Rob wouldn't get near it.

Quoted message said:

It's white corn, ground up, so I'm not sure, like corn, if that is a
vegetable or starch item in a balanced meal. But I'm usually
unbalanced.

I've always thought you're as sane as they come, Jim. Besides, you like
my brownies. And speaking of same, I baked two pans for Rob to take to
his class this morning. Overbaked the girl version and tried to cover
it up with frosting. He said those were the first gone. The frosting
wasn't even that good. Go figure.

Quoted message said:

I buy packets of instant grits, as well as instant oatmeal, to keep at
work.

Haven't noticed those. Haven't looked, either.
Thanks for the correlation to rice. "Grits -- they're not just for
breakfast anymore."
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

Melba's Jammin said:

Are they recommended for anything other than breakfast? I enjoyed the
grits at The Waffle House in Tucson a couple months ago and picked up
a canister of the Quaker product today on a whim.

http://www.grits.com/recipes/list.php?pagenum=0&categoryid=14

Jill

Melba's Jammin said:

In article <[email hidden]>, "Peter

Aitken said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Are they recommended for anything other than breakfast? I enjoyed the
grits at The Waffle House in Tucson a couple months ago and picked up a
canister of the Quaker product today on a whim.
--

Grits with cheese added can be a great part of dinner. For example, a
famous restaurant near here serves shrimp on cheese grits, it's very
good. I recommend the genuine article, much better than instant.

No doubt. I'll see if I actually eat these and will then consider the
real McCoy. I like hot cereals - Cream of Wheat, oatmeal. Thanks,
Peter.

If you decide that you like the grits, send me an email. I live less
that 10 miles from a mill that grinds grits. My husband loves grits
and thinks these are the best. Would love to send you some.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

A.C. said:

Peter Aitken said:

I recommend the genuine article, much better than instant.

she has quick grits. they're not instant. the quick grits are par-cooked but
still better than instant. i am in complete agreement with you on the real stuff
however. i use grits that come out of johnsonville south carolina and they've
been stone grinding grits in the same mill there for over 100 years. they take a
lot longer to cook but are really worth it if you're a grits connoisseur.

Quick grits are alot closer to instant than Quaker's "Old Fashioned"
grits that have to cook for 15 - 20 mins. Big, big difference, IMHO.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Melba's Jammin said:

Are they recommended for anything other than breakfast? I enjoyed the
grits at The Waffle House in Tucson a couple months ago and picked up a
canister of the Quaker product today on a whim.

Grits can be used like polenta. Make a batch up and then pour it into a
pan, let it cool and then slice it up. It can be fried. You can add savoury
stuff to it. But do yourself a favour and use the real McCoy instead of
the minute variety.

Terry Pulliam Burd said:

A.C. said:

Peter Aitken said:

I recommend the genuine article, much better than instant.

she has quick grits. they're not instant. the quick grits are

par-cooked but

Quoted message said:

Quoted message said:

still better than instant. i am in complete agreement with you on

the real stuff

Quoted message said:

Quoted message said:

however. i use grits that come out of johnsonville south carolina

and they've

Quoted message said:

Quoted message said:

been stone grinding grits in the same mill there for over 100 years.

they take a

Quoted message said:

Quoted message said:

lot longer to cook but are really worth it if you're a grits

connoisseur.

Quoted message said:

Quoted message said:

Quick grits are alot closer to instant than Quaker's "Old Fashioned"
grits that have to cook for 15 - 20 mins. Big, big difference, IMHO.

Who'd value the opinionatedness of a pinhead who thinks "alot" is a
word.

Sheldon

Sheldon said:

Terry Pulliam Burd said:

On Tue, 3 May 2005 18:54:50 -0400, "A.C." <[email hidden]>

Quoted message said:

Peter Aitken wrote:

> I recommend the genuine article, much better than instant.
>

she has quick grits. they're not instant. the quick grits are
par-cooked but still better than instant. i am in complete
agreement with you on the real stuff however. i use grits that
come out of johnsonville south carolina and they've been stone
grinding grits in the same mill there for over 100 years. they
take a lot longer to cook but are really worth it if you're a
grits connoisseur.

Quoted message said:

Quick grits are alot closer to instant than Quaker's "Old
Fashioned" grits that have to cook for 15 - 20 mins. Big, big
difference, IMHO.

Who'd value the opinionatedness of a pinhead who thinks "alot" is a
word.

Sheldon

Perhaps he meant "allot".

Best regards,
Bob

Date: Tue, May 3, 2005 [email hidden]
(Melba's Jammin'😉WROTE:
Are they recommended for anything other than breakfast? I enjoyed the
grits at The Waffle House in Tucson a couple months ago and picked up a
canister of the Quaker product today on a
whim.----------------------------------------------
RESPONSE: When I lived in Statesboro Georgia In the 70's I noticed that
grits were served with every meal in a small side dish.
I never saw any one eat just eat grits for breakfast and thought it was
interesting seeing steaks hamburgers served with grits instead of potato
or rice.

Sheldon said:

Who'd value the opinionatedness of a pinhead who thinks "alot" is a
word.

Sheldon

Who would give any value to a grammarian poster who uses "who'd" as if
it is a real word?

Melba's Jammin said:

Damn! Busted.

I was conceived in Tennessee and then hatched in Chicago.
......

Quoted message said:

........ <snippity>

Quoted message said:

Quoted message said:

It's white corn, ground up, so I'm not sure, like corn, if that is

a

Quoted message said:

Quoted message said:

vegetable or starch item in a balanced meal. But I'm usually
unbalanced.

I've always thought you're as sane as they come, Jim. Besides, you

like

Quoted message said:

my brownies. And speaking of same, I baked two pans for Rob to take

to

Quoted message said:

his class this morning. Overbaked the girl version and tried to

cover

Quoted message said:

it up with frosting. He said those were the first gone. The

frosting

Quoted message said:

wasn't even that good. Go figure.

-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

Aw gee, Barb. I'm flattered you remember me! <blushing>

I'm the one, I think I related, who brought your famous brownies to
work, with a small card labelling them, "Barb's Orgasmic Brownies." My
boss tore the middle word off the card and emailed me it was obscene.
After an email debate, which I lost, I removed them to my private
office. The new card in the dept office then said, "Barb's <censored
by chairperson> Brownies" are now available in Jim's office. Come on
in." I brought a new batch in every week for a month just to make my
point. Harrumph! (tm)

Frosting on brownies, eh? I've always thought about trying that. I
mentioned above about the Amish suger cookies that use corn meal. They
need a chocolate frosting that firms up a bit. Perhaps a fondant.
I've been experimenting with melting chips with powdered sugar and a
bit of water. Needs more work.

jmcquown said:

Quoted message said:

Arri London said:

Can cook the grits to a very thick porridge, pour into a greased
rectangular container and refrigerate with some weight on it. Next
day slice and fry as for polenta or semolina.

That's also called fried mush.

Actually, fried mush is made with cornmeal, not grits.

Jill

Per my earlier question, is there any difference between cornmeal and
grits, other than the grind? They are both dried field corn, aren't
they?

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Quoted message said:

Arri London wrote:

> Can cook the grits to a very thick porridge, pour into a greased
> rectangular container and refrigerate with some weight on it. Next
> day slice and fry as for polenta or semolina.

That's also called fried mush.

Actually, fried mush is made with cornmeal, not grits.

Jill

Per my earlier question, is there any difference between cornmeal and
grits, other than the grind? They are both dried field corn, aren't
they?

Here's a link that will help with your grit question
http://www.grits.com/discript.htm
As far as I can tell it seems to be a matter of your location and opinion (I
hope no "southerners" read this) <G>
Mikol

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Melba's Jammin said:

Are they recommended for anything other than breakfast? I enjoyed the
grits at The Waffle House in Tucson a couple months ago and picked up a
canister of the Quaker product today on a whim.

Oooooo I love grits. I make them with chicken broth instead of water, and
I put chipotle powder into the broth before stirring in the grits. Let that
cook (nice and thick, put in extra grits so it's thick) then I stir in
shredded cheese. Usually cheddar 'cos that's what I have around. It's a
great side dish.

This also keeps well and can be sliced up and fried the next day, or baked
with slices of ham on it.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

Quoted message said:

jmcquown said:

Quoted message said:

Arri London wrote:

> Can cook the grits to a very thick porridge, pour into a greased
> rectangular container and refrigerate with some weight on it. Next
> day slice and fry as for polenta or semolina.

That's also called fried mush.

Actually, fried mush is made with cornmeal, not grits.

Jill

Per my earlier question, is there any difference between cornmeal and
grits, other than the grind? They are both dried field corn, aren't
they?

Per the grits.com website:

Grits: The corn is dried to a 14% moisture content, then each kernel is
cleaned with forced air. The kernels of grain are run through the mill stone
where they are ground to a certain texture and then sifted through two wire
mesh screens. The three products sorted are white corn meal, white corn
grits and the bran that pops off. There is a fine bran still in the grits
product. This bran will never soften up with cooking. Depending on personal
preference, the bran can be left in or removed by rinsing the grits before
cooking.

So the cornmeal has no bran. The cornmeal mush I'm used to is made with
yellow cornmeal, not white cornmeal.

Jill

jmcquown said:

Quoted message said:

jmcquown said:

[email hidden] wrote:
> Arri London wrote:
>
>> Can cook the grits to a very thick porridge, pour into a greased
>> rectangular container and refrigerate with some weight on it. Next
>> day slice and fry as for polenta or semolina.
>
> That's also called fried mush.

Actually, fried mush is made with cornmeal, not grits.

Jill

Per my earlier question, is there any difference between cornmeal and
grits, other than the grind? They are both dried field corn, aren't
they?

Per the grits.com website:

Grits: The corn is dried to a 14% moisture content, then each kernel
is cleaned with forced air. The kernels of grain are run through the
mill stone where they are ground to a certain texture and then sifted
through two wire mesh screens. The three products sorted are white
corn meal, white corn grits and the bran that pops off. There is a
fine bran still in the grits product. This bran will never soften up
with cooking. Depending on personal preference, the bran can be left
in or removed by rinsing the grits before cooking.

So the cornmeal has no bran. The cornmeal mush I'm used to is made
with yellow cornmeal, not white cornmeal.

Jill

NOTE: This is for the Falls Mill product. But I would say it is a fair
description of the difference between cornmeal and grits.

Jill