Continuing Adventures in Grits

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

Quoted message said:

I decided to try the cheesy grits thing this morning. cooked the grits,
stirred a couple torn-up slices of fat free sharp cheddar into it,
sprinkled some onion powder, Sunny Paris, and black pepper on it and
stirred. It was ok, I guess, but I'll stick to plain, I think.
Curiosity has been satisfied.
--

Perhaps you might try real cheese, fat and all, and lose the onion powder.
And did you use regular grits or instant? Ingredients can make all the
difference in the world.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

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

Quoted message said:

I decided to try the cheesy grits thing this morning. cooked the

grits,

Quoted message said:

stirred a couple torn-up slices of fat free sharp cheddar into it,
sprinkled some onion powder, Sunny Paris, and black pepper on it and
stirred. It was ok, I guess, but I'll stick to plain, I think.
Curiosity has been satisfied.

Indeed! Why would you think sand and Elmer's Paste would be improved by
adding anything to it?

YUCK!

The Ranger
--
Grits are a travesty, an evil, perpetrated by the South against the
North in our never-ending War Between the States. If you were served
this dish as a child, you would have been psychologically traumatized.
They are the most foul-tasting gruel that has ever been invented by one
group and foisted on another group of humans. This "dish" is used as a
way of showing that the day can't get any worse. Look at how, as if
further proof is needed, many people prefer to eat them; heavily salted
and floating in a tub of butter, covered in gravy, cheese, or other
substances -- all in a vain effort to fool the tortured soul eating them
into thinking the taste and texture might possibly be edible!

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

Quoted message said:

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

Quoted message said:

I decided to try the cheesy grits thing this morning. cooked the

grits,

Quoted message said:

stirred a couple torn-up slices of fat free sharp cheddar into it,
sprinkled some onion powder, Sunny Paris, and black pepper on it and
stirred. It was ok, I guess, but I'll stick to plain, I think.
Curiosity has been satisfied.

Indeed! Why would you think sand and Elmer's Paste would be improved by
adding anything to it?

YUCK!

The Ranger
--
Grits are a travesty, an evil, perpetrated by the South against the
North in our never-ending War Between the States. If you were served
this dish as a child, you would have been psychologically traumatized.
They are the most foul-tasting gruel that has ever been invented by one
group and foisted on another group of humans. This "dish" is used as a
way of showing that the day can't get any worse. Look at how, as if
further proof is needed, many people prefer to eat them; heavily salted
and floating in a tub of butter, covered in gravy, cheese, or other
substances -- all in a vain effort to fool the tortured soul eating them
into thinking the taste and texture might possibly be edible!

Tell it to the Italians.
Polenta!
Dee

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

Quoted message said:

"The Ranger" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

I decided to try the cheesy grits thing this morning. cooked the
grits, stirred a couple torn-up slices of fat free sharp cheddar
into it, sprinkled some onion powder, Sunny Paris, and black
pepper on it and stirred. It was ok, I guess, but I'll stick to
plain, I think. Curiosity has been satisfied.

Indeed! Why would you think sand and Elmer's Paste would
be improved by adding anything to it?

YUCK!

The Ranger
--
Grits are a travesty, an evil, perpetrated by the South against the
North in our never-ending War Between the States. If you were
served this dish as a child, you would have been psychologically
traumatized. They are the most foul-tasting gruel that has ever
been invented by one group and foisted on another group of
humans. This "dish" is used as a way of showing that the day
can't get any worse. Look at how, as if further proof is needed,
many people prefer to eat them; heavily salted and floating in
a tub of butter, covered in gravy, cheese, or other substances
-- all in a vain effort to fool the tortured soul eating them
into thinking the taste and texture might possibly be edible!

Tell it to the Italians.
Polenta!

I'm none too fond of polenta, as you might guess, either. I'd much
rather have something else (risotto) as a side...

The Ranger

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

Quoted message said:

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

Quoted message said:

"The Ranger" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Quoted message said:

> I decided to try the cheesy grits thing this morning. cooked the
> grits, stirred a couple torn-up slices of fat free sharp cheddar
> into it, sprinkled some onion powder, Sunny Paris, and black
> pepper on it and stirred. It was ok, I guess, but I'll stick to
> plain, I think. Curiosity has been satisfied.
>
Indeed! Why would you think sand and Elmer's Paste would
be improved by adding anything to it?

YUCK!

The Ranger
--
Grits are a travesty, an evil, perpetrated by the South against the
North in our never-ending War Between the States. If you were
served this dish as a child, you would have been psychologically
traumatized. They are the most foul-tasting gruel that has ever
been invented by one group and foisted on another group of
humans. This "dish" is used as a way of showing that the day
can't get any worse. Look at how, as if further proof is needed,
many people prefer to eat them; heavily salted and floating in
a tub of butter, covered in gravy, cheese, or other substances
-- all in a vain effort to fool the tortured soul eating them
into thinking the taste and texture might possibly be edible!

Tell it to the Italians.
Polenta!

I'm none too fond of polenta, as you might guess, either. I'd much
rather have something else (risotto) as a side...

The Ranger

Yes, for me they are both murderously difficult to stir - polenta/grits
being worse than risotto. I haven't made risotto in quite a while, but
should make some soon. Just can't stand the chicken broth in it. I need
some alternative to water or vegetable/herbal broth that I would normally
use. Any ideas?
Dee

Dee Randall <[email hidden]> asked in message
news:[email hidden]...
==> Risotto <==

Quoted message said:

Just can't stand the chicken broth in it. I need some alternative
to water or vegetable/herbal broth that I would normally use.
Any ideas?

Hmmm. None that I can think of. You tanked my normal two substitution
for risotto... <G> I'll asked my MIL. If there's an alternative, she'll
know of it.

The Ranger

Dee Randall said:

Yes, for me they are both murderously difficult to stir - polenta/grits
being worse than risotto.

Try cooking in a double boiler. It take longer, about 1-1/2 hrs, but
it's a no-attention-required approach.

nb

On Wed 18 May 2005 08:48:08a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

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

Quoted message said:

"The Ranger" <[email hidden]> wrote in message
news:[email hidden]...
> Melba's Jammin' <[email hidden]> wrote in message
> news:[email hidden]...
> > I decided to try the cheesy grits thing this morning. cooked the
> > grits, stirred a couple torn-up slices of fat free sharp cheddar
> > into it, sprinkled some onion powder, Sunny Paris, and black
> > pepper on it and stirred. It was ok, I guess, but I'll stick to
> > plain, I think. Curiosity has been satisfied.
> >
> Indeed! Why would you think sand and Elmer's Paste would
> be improved by adding anything to it?
>
> YUCK!
>
> The Ranger
> --
> Grits are a travesty, an evil, perpetrated by the South against the
> North in our never-ending War Between the States. If you were
> served this dish as a child, you would have been psychologically
> traumatized. They are the most foul-tasting gruel that has ever
> been invented by one group and foisted on another group of
> humans. This "dish" is used as a way of showing that the day
> can't get any worse. Look at how, as if further proof is needed,
> many people prefer to eat them; heavily salted and floating in
> a tub of butter, covered in gravy, cheese, or other substances
> -- all in a vain effort to fool the tortured soul eating them
> into thinking the taste and texture might possibly be edible!
>
Tell it to the Italians.
Polenta!

I'm none too fond of polenta, as you might guess, either. I'd much
rather have something else (risotto) as a side...

The Ranger

Yes, for me they are both murderously difficult to stir - polenta/grits
being worse than risotto. I haven't made risotto in quite a while, but
should make some soon. Just can't stand the chicken broth in it. I need
some alternative to water or vegetable/herbal broth that I would normally
use. Any ideas?
Dee

Champagne

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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

Quoted message said:

Dee Randall said:

Yes, for me they are both murderously difficult to stir - polenta/grits
being worse than risotto.

Try cooking in a double boiler. It take longer, about 1-1/2 hrs, but
it's a no-attention-required approach.

nb

I forgot to add that that last few times I've made polenta, I made a baked
polenta, a recipe that I got from the internet. It gives the recipe for
different firmness of the polenta when it is done; i.e. for serving like a
slack grits, to firm for frying. It does work.

But the other day when the discussion was going on about grits, I did cook
them on top of the stove, but after about 5 minutes, it is my husband that
does the stirring; I just can't do it anymore. They were full grain/organic
and I cooked them firm enough for frying; that's the type that is hard to
finish off. As the grain was full-grain, it did take a full 20 minutes of
stirring to get past the al dente (bite) test.

As an aside, to me, grits and polenta are one and the same. I've a little
experience with both -- (I know -- "just enough to make me dangerous."😉
Dee

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

Quoted message said:

On Wed 18 May 2005 08:48:08a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

Dee Randall <[email hidden]> wrote in message
news:[email hidden]...
> "The Ranger" <[email hidden]> wrote in message
> news:[email hidden]...
> > Melba's Jammin' <[email hidden]> wrote in message
> > news:[email hidden]...
> > > I decided to try the cheesy grits thing this morning. cooked the
> > > grits, stirred a couple torn-up slices of fat free sharp cheddar
> > > into it, sprinkled some onion powder, Sunny Paris, and black
> > > pepper on it and stirred. It was ok, I guess, but I'll stick to
> > > plain, I think. Curiosity has been satisfied.
> > >
> > Indeed! Why would you think sand and Elmer's Paste would
> > be improved by adding anything to it?
> >
> > YUCK!
> >
> > The Ranger
> > --
> > Grits are a travesty, an evil, perpetrated by the South against the
> > North in our never-ending War Between the States. If you were
> > served this dish as a child, you would have been psychologically
> > traumatized. They are the most foul-tasting gruel that has ever
> > been invented by one group and foisted on another group of
> > humans. This "dish" is used as a way of showing that the day
> > can't get any worse. Look at how, as if further proof is needed,
> > many people prefer to eat them; heavily salted and floating in
> > a tub of butter, covered in gravy, cheese, or other substances
> > -- all in a vain effort to fool the tortured soul eating them
> > into thinking the taste and texture might possibly be edible!
> >
> Tell it to the Italians.
> Polenta!

I'm none too fond of polenta, as you might guess, either. I'd much
rather have something else (risotto) as a side...

The Ranger

Yes, for me they are both murderously difficult to stir - polenta/grits
being worse than risotto. I haven't made risotto in quite a while, but
should make some soon. Just can't stand the chicken broth in it. I need
some alternative to water or vegetable/herbal broth that I would normally
use. Any ideas?
Dee

Champagne

Whoa -- good idea!!!
Dee

Melba's Jammin said:

I decided to try the cheesy grits thing this morning. cooked the grits,
stirred a couple torn-up slices of fat free sharp cheddar into it,
sprinkled some onion powder, Sunny Paris, and black pepper on it and
stirred. It was ok, I guess, but I'll stick to plain, I think.
Curiosity has been satisfied.

Don't you think it could have been the fat free cheese rather
than the whole cheese grits concept? I love cheese grits but
don't think they'd be very tasty with fat free cheese in them.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

On Wed 18 May 2005 10:24:04a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

On Wed 18 May 2005 08:48:08a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"The Ranger" <[email hidden]> wrote in message
news:[email hidden]...
> Dee Randall <[email hidden]> wrote in message
> news:[email hidden]...
>> "The Ranger" <[email hidden]> wrote in message
>> news:[email hidden]...
>> > Melba's Jammin' <[email hidden]> wrote in message
>> > news:[email hidden]...
>> > > I decided to try the cheesy grits thing this morning. cooked the
>> > > grits, stirred a couple torn-up slices of fat free sharp cheddar
>> > > into it, sprinkled some onion powder, Sunny Paris, and black
>> > > pepper on it and stirred. It was ok, I guess, but I'll stick to
>> > > plain, I think. Curiosity has been satisfied.
>> > >
>> > Indeed! Why would you think sand and Elmer's Paste would
>> > be improved by adding anything to it?
>> >
>> > YUCK!
>> >
>> > The Ranger
>> > --
>> > Grits are a travesty, an evil, perpetrated by the South against
>> > the North in our never-ending War Between the States. If you were
>> > served this dish as a child, you would have been psychologically
>> > traumatized. They are the most foul-tasting gruel that has ever
>> > been invented by one group and foisted on another group of
>> > humans. This "dish" is used as a way of showing that the day
>> > can't get any worse. Look at how, as if further proof is needed,
>> > many people prefer to eat them; heavily salted and floating in a
>> > tub of butter, covered in gravy, cheese, or other substances --
>> > all in a vain effort to fool the tortured soul eating them into
>> > thinking the taste and texture might possibly be edible!
>> >
>> Tell it to the Italians.
>> Polenta!
>
> I'm none too fond of polenta, as you might guess, either. I'd much
> rather have something else (risotto) as a side...
>
> The Ranger
>
Yes, for me they are both murderously difficult to stir -
polenta/grits being worse than risotto. I haven't made risotto in
quite a while, but should make some soon. Just can't stand the
chicken broth in it. I need some alternative to water or
vegetable/herbal broth that I would normally use. Any ideas?
Dee

Champagne

Whoa -- good idea!!!
Dee

This would be nice with shaved truffles.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Melba's Jammin said:

I decided to try the cheesy grits thing this morning. cooked the grits,
stirred a couple torn-up slices of fat free sharp cheddar into it,
sprinkled some onion powder, Sunny Paris, and black pepper on it and
stirred. It was ok, I guess, but I'll stick to plain, I think.
Curiosity has been satisfied.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Tee hee hee. I'm with you! I want grits with butter or bacon drippins
(yes, that is a real word "'round here" <g>😉 or red-eye gravy and salt and
pepper. I have
seen it all - with cheese, with sawmill gravy, with tomato gravy, with
ketchup. sheesh. The worst, tho, was grape jelly. boo, hiss. It oughta be
a crime! <vbg>

Elaine, too

"Dee Randall" <[email hidden]> wrote

Quoted message said:

Tell it to the Italians.
Polenta!

Okay, Italians, Polenta SUCKS.

nancy

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

Quoted message said:

"Dee Randall" <[email hidden]> wrote

Quoted message said:

Tell it to the Italians.
Polenta!

Okay, Italians, Polenta SUCKS.

YEAH!!! <massive applause>

The Ranger

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

Quoted message said:

Melba's Jammin said:

I decided to try the cheesy grits thing this morning. cooked the grits,
stirred a couple torn-up slices of fat free sharp cheddar into it,
sprinkled some onion powder, Sunny Paris, and black pepper on it and
stirred. It was ok, I guess, but I'll stick to plain, I think.
Curiosity has been satisfied.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi
Sheraton

Tee hee hee. I'm with you! I want grits with butter or bacon drippins
(yes, that is a real word "'round here" <g>😉 or red-eye gravy and salt and
pepper. I have
seen it all - with cheese, with sawmill gravy, with tomato gravy, with
ketchup. sheesh. The worst, tho, was grape jelly. boo, hiss. It oughta be
a crime! <vbg>

Elaine, too

Likewise. Butter only, but served with bacon, thank you.

Felice

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

Quoted message said:

On Wed 18 May 2005 10:24:04a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

On Wed 18 May 2005 08:48:08a, Dee Randall wrote in rec.food.cooking:

>
> "The Ranger" <[email hidden]> wrote in message
> news:[email hidden]...
>> Dee Randall <[email hidden]> wrote in message
>> news:[email hidden]...
>>> "The Ranger" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>> > Melba's Jammin' <[email hidden]> wrote in message
>>> > news:[email hidden]...
>>> > > I decided to try the cheesy grits thing this morning. cooked the
>>> > > grits, stirred a couple torn-up slices of fat free sharp cheddar
>>> > > into it, sprinkled some onion powder, Sunny Paris, and black
>>> > > pepper on it and stirred. It was ok, I guess, but I'll stick to
>>> > > plain, I think. Curiosity has been satisfied.
>>> > >
>>> > Indeed! Why would you think sand and Elmer's Paste would
>>> > be improved by adding anything to it?
>>> >
>>> > YUCK!
>>> >
>>> > The Ranger
>>> > --
>>> > Grits are a travesty, an evil, perpetrated by the South against
>>> > the North in our never-ending War Between the States. If you were
>>> > served this dish as a child, you would have been psychologically
>>> > traumatized. They are the most foul-tasting gruel that has ever
>>> > been invented by one group and foisted on another group of
>>> > humans. This "dish" is used as a way of showing that the day
>>> > can't get any worse. Look at how, as if further proof is needed,
>>> > many people prefer to eat them; heavily salted and floating in a
>>> > tub of butter, covered in gravy, cheese, or other substances --
>>> > all in a vain effort to fool the tortured soul eating them into
>>> > thinking the taste and texture might possibly be edible!
>>> >
>>> Tell it to the Italians.
>>> Polenta!
>>
>> I'm none too fond of polenta, as you might guess, either. I'd much
>> rather have something else (risotto) as a side...
>>
>> The Ranger
>>
> Yes, for me they are both murderously difficult to stir -
> polenta/grits being worse than risotto. I haven't made risotto in
> quite a while, but should make some soon. Just can't stand the
> chicken broth in it. I need some alternative to water or
> vegetable/herbal broth that I would normally use. Any ideas?
> Dee
>
>

Champagne

Whoa -- good idea!!!
Dee

This would be nice with shaved truffles.

Jeez, Wayne, I've NEVER had truffles. Not that I wouldn't like to taste one,
though. Such knarley little things at hundreds of dollars a pound. I love
to see the dogs on Food Network out searching for them, but no dog slobber
or Tyler's little fingers on them, PLEASE.
Dee

One time on Usenet said:

with sawmill gravy

What is sawmill gravy?

--
Jani in WA ~ mom, vid gamer, novice cook ~

One time on Usenet said:

One time on Usenet said:

with sawmill gravy

What is sawmill gravy?

Well, I've never been known for patience, so I Googled it:

http://www.recipezaar.com/118153

Sawmill Gravy #118153
From Southern Living this homestyle gravy is good stuff!

1/2 lb pork sausage
1/4 cup butter
1/3 cup all-purpose flour
3 1/4 cups milk
1/2 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon dried Italian seasoning (optional)

1. Cook sausage in a large skillet over medium heat, crumbling and
cooking until no longer pink.
2. Remove sausage and wipe skillet.
3. Melt butter in same skillet over low heat.
4. Whisk in flour and stir until smooth, about 1 minute.
5. Whisk in milk gradually and cook, stirring constantly until thickend
and bubbly (about 12 minutes).
6. Stir in sausage, salt, pepper, and Italian seasoning if desired.

Okay, it's sausage gravy, which I love...

--
Jani in WA ~ mom, vid gamer, novice cook ~