Grits!

Ah, Ranger, you are apparently a member of the no-seasoning
group, which is certainly your prerogative, however strange
that may seem to me. As an example, I simply could not
imagine my life without sufficient quantities of chiles in a
variety of forms, much less good ol' salt and pepper. But to
each his/her own, and we'll agree not to serve each other a
home-cooked meal!
🙂

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

Quoted message said:

Rick & Cyndi <[email hidden]> wrote in message
news:tJ54c.6057$ft4.66652@attbi_s54...

Quoted message said:

: > they become cuisine upon the judicious application
: > of butter, salt, pepper, cream, and rat cheese
: > (sharp cheddar). [..]
: >
: I rest my case. They can't be eaten plain because they
: are so dang bad; unpalatable; inedible. If you need to
: sink 'em in butter, salt, pepper, cream and cheese
: then why subject yourself to them? <G>
:
Umm, Ranger, do you also eat your breakfast eggs plain?

Depends on how the eggs are prepared.

Fried? Don't need nothin' else. Scrambled; mix in a little
milk and I'm

good

Quoted message said:

to go. Over-easy; I prefer them mixed with Potatoes
O'Brien but can just

as

Quoted message said:

easily eat them plain. Over-med and over-hard; see fried.

I don't use salt for many things; haven't for years. I'm
also trying to

cut

Quoted message said:

back on peppering things because the other four members of
my family don't /like/ spicy foods. <shrug>

So "nyah-nuh-nyah!" back atchya. <G>

The Ranger

"The Ranger" <[email hidden]> wrote in message
"]news:[email hidden]...
: Rick & Cyndi <[email hidden]> wrote in message
: news:tJ54c.6057$ft4.66652@attbi_s54...
: > : > they become cuisine upon the judicious application
: > : > of butter, salt, pepper, cream, and rat cheese
: > : > (sharp
cheddar).
: > : > [..]
: > : >
: > : I rest my case. They can't be eaten plain because
: > : they are
so
: > : dang bad; unpalatable; inedible. If you need to sink
: > : 'em in
butter,
: > : salt, pepper, cream and cheese then why subject
: > : yourself to them? <G>
: > :
: > Umm, Ranger, do you also eat your breakfast eggs plain?
:
: Depends on how the eggs are prepared.
:
: Fried? Don't need nothin' else. Scrambled; mix in a
: little milk
and I'm good
: to go. Over-easy; I prefer them mixed with Potatoes
: O'Brien but
can just as
: easily eat them plain. Over-med and over-hard; see fried.
:
: I don't use salt for many things; haven't for years.
: I'm also
trying to cut
: back on peppering things because the other four
: members of my
family don't
: /like/ spicy foods. <shrug>
:
: So "nyah-nuh-nyah!" back atchya. <G>
:
: The Ranger
:
: ===========

<giggle>

Yeah, I don't use much salt either. Never have. Probably
because when I was a wee lass, my dad made green beans one
time and they were WAY over-salted. Ewwwww! I never
developed the love for salt like some people. I even think
cattle salt lick blocks are less salty than the green beans
dad made that day. <shudder!>

Ah but grits are a favorite comfort food. I dunno, maybe
it's the warm, stick-to-your-ribs (and everything else
when it's your turn to do dishes) feeling. I really don't
know why. They're like beets (!) you either love them or
you hate 'em.

Cyndi <Remove a "b" to reply

Ah, Ranger, you are apparently a member of the no-seasoning
group, which is certainly your prerogative, however strange
that may seem to me. As an example, I simply could not
imagine my life without sufficient quantities of chiles in a
variety of forms, much less good ol' salt and pepper. But to
each his/her own, and we'll agree not to serve each other a
home-cooked meal!
🙂

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

Quoted message said:

Rick & Cyndi <[email hidden]> wrote in message
news:tJ54c.6057$ft4.66652@attbi_s54...

Quoted message said:

: > they become cuisine upon the judicious application
: > of butter, salt, pepper, cream, and rat cheese
: > (sharp cheddar). [..]
: >
: I rest my case. They can't be eaten plain because they
: are so dang bad; unpalatable; inedible. If you need to
: sink 'em in butter, salt, pepper, cream and cheese
: then why subject yourself to them? <G>
:
Umm, Ranger, do you also eat your breakfast eggs plain?

Depends on how the eggs are prepared.

Fried? Don't need nothin' else. Scrambled; mix in a little
milk and I'm

good

Quoted message said:

to go. Over-easy; I prefer them mixed with Potatoes
O'Brien but can just

as

Quoted message said:

easily eat them plain. Over-med and over-hard; see fried.

I don't use salt for many things; haven't for years. I'm
also trying to

cut

Quoted message said:

back on peppering things because the other four members of
my family don't /like/ spicy foods. <shrug>

So "nyah-nuh-nyah!" back atchya. <G>

The Ranger

"The Ranger" <[email hidden]> wrote in message
"]news:[email hidden]...
: Rick & Cyndi <[email hidden]> wrote in message
: news:tJ54c.6057$ft4.66652@attbi_s54...
: > : > they become cuisine upon the judicious application
: > : > of butter, salt, pepper, cream, and rat cheese
: > : > (sharp
cheddar).
: > : > [..]
: > : >
: > : I rest my case. They can't be eaten plain because
: > : they are
so
: > : dang bad; unpalatable; inedible. If you need to sink
: > : 'em in
butter,
: > : salt, pepper, cream and cheese then why subject
: > : yourself to them? <G>
: > :
: > Umm, Ranger, do you also eat your breakfast eggs plain?
:
: Depends on how the eggs are prepared.
:
: Fried? Don't need nothin' else. Scrambled; mix in a
: little milk
and I'm good
: to go. Over-easy; I prefer them mixed with Potatoes
: O'Brien but
can just as
: easily eat them plain. Over-med and over-hard; see fried.
:
: I don't use salt for many things; haven't for years.
: I'm also
trying to cut
: back on peppering things because the other four
: members of my
family don't
: /like/ spicy foods. <shrug>
:
: So "nyah-nuh-nyah!" back atchya. <G>
:
: The Ranger
:
: ===========

<giggle>

Yeah, I don't use much salt either. Never have. Probably
because when I was a wee lass, my dad made green beans one
time and they were WAY over-salted. Ewwwww! I never
developed the love for salt like some people. I even think
cattle salt lick blocks are less salty than the green beans
dad made that day. <shudder!>

Ah but grits are a favorite comfort food. I dunno, maybe
it's the warm, stick-to-your-ribs (and everything else
when it's your turn to do dishes) feeling. I really don't
know why. They're like beets (!) you either love them or
you hate 'em.

Cyndi <Remove a "b" to reply

Pizen <[email hidden]> lamented my distaste for grits in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

Rick & Cyndi <[email hidden]> wrote in
message news:tJ54c.6057$ft4.66652@attbi_s54...

Quoted message said:

: > they become cuisine upon the judicious application
: > of butter, salt, pepper, cream, and rat cheese
: > (sharp cheddar). [..]
: >
: I rest my case. They can't be eaten plain because
: they are so dang bad; unpalatable; inedible. If you
: need to sink 'em in butter, salt, pepper, cream and
: cheese then why subject yourself to them? <G>
:
Umm, Ranger, do you also eat your breakfast eggs
plain?

Depends on how the eggs are prepared.

[snip]

Quoted message said:

Quoted message said:

I don't use salt for many things; haven't for years. I'm
also trying to cut back on peppering things [..]

Ah, Ranger, you are apparently a member of the no-
seasoning group, which is certainly your prerogative,
however strange that may seem to me. As an example, I
simply could not imagine my life without sufficient
quantities of chiles in a variety of forms,

I once thought as you do. I was a pepper-head but then I
have to think of four other tender-mouths and their
collective stomachs. <sigh> It's a large cross I'm forced to
carry at times...

Quoted message said:

much less good ol' salt and pepper.

It not as bad as all that, really. There are times I miss
it, or times I know I've consumed too much (I went
looking for the salt-lick the cook shaved into the foods)
because of bloat. Pepper, though! /That/ spice of the
gahdz I miss indeed!

Quoted message said:

But to each his/her own,

No. No. No. The world's population must turn their
collective backs on that foul paste! <G>

Quoted message said:

and we'll agree not to serve each other a home-cooked
meal! 🙂

I'd happily eat at someone's home -- as long as grits, crab
and avocados weren't served. I'd happily cook for someone
with similar restrictions set; no grits, no grime, no crime.

The Ranger

Pizen <[email hidden]> lamented my distaste for grits in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

Rick & Cyndi <[email hidden]> wrote in
message news:tJ54c.6057$ft4.66652@attbi_s54...

Quoted message said:

: > they become cuisine upon the judicious application
: > of butter, salt, pepper, cream, and rat cheese
: > (sharp cheddar). [..]
: >
: I rest my case. They can't be eaten plain because
: they are so dang bad; unpalatable; inedible. If you
: need to sink 'em in butter, salt, pepper, cream and
: cheese then why subject yourself to them? <G>
:
Umm, Ranger, do you also eat your breakfast eggs
plain?

Depends on how the eggs are prepared.

[snip]

Quoted message said:

Quoted message said:

I don't use salt for many things; haven't for years. I'm
also trying to cut back on peppering things [..]

Ah, Ranger, you are apparently a member of the no-
seasoning group, which is certainly your prerogative,
however strange that may seem to me. As an example, I
simply could not imagine my life without sufficient
quantities of chiles in a variety of forms,

I once thought as you do. I was a pepper-head but then I
have to think of four other tender-mouths and their
collective stomachs. <sigh> It's a large cross I'm forced to
carry at times...

Quoted message said:

much less good ol' salt and pepper.

It not as bad as all that, really. There are times I miss
it, or times I know I've consumed too much (I went
looking for the salt-lick the cook shaved into the foods)
because of bloat. Pepper, though! /That/ spice of the
gahdz I miss indeed!

Quoted message said:

But to each his/her own,

No. No. No. The world's population must turn their
collective backs on that foul paste! <G>

Quoted message said:

and we'll agree not to serve each other a home-cooked
meal! 🙂

I'd happily eat at someone's home -- as long as grits, crab
and avocados weren't served. I'd happily cook for someone
with similar restrictions set; no grits, no grime, no crime.

The Ranger

In article <[email hidden]>,

sandy said:

Today I was watch a show on Food network.....with
Tyler,,,and he was making grits,,,,,,,to me it looked like
Cream of Wheat, he served shrimp over it,,,,,,am I wrong
here??,,,,,,,I'm in Canada,,,,never saw grits, but it sure
does look like Cream of Wheat......Help me...thank you!

Get your keyboard checked; it's firing random strings of
commas and periods.

--
Mark Shaw contact info at homepage -->
panix.com~mshawOpen ↗
========================================================================

"How can any culture that has more lawyers than butchers
call itself a civilization?" - Alton Brown

Cream of wheat has a 'creamier texture. It is usually eaten
with cream and brown sugar (yes you can eat it with anything
you want). Grits has a coarser, nuttier texture, and the
most common way to eat it is with butter, as you would do
with mashed potatoes.

"Katra" <[email hidden]> wrote in message news:KatraMungBean-
[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dave Smith said:

Katra said:

In article
<[email hidden]>, Frogleg
<[email hidden]> wrote:

> On Sun, 07 Mar 2004 17:50:54 GMT,
> [email hidden] (Curly Sue) wrote:
>
> >On Sun, 7 Mar 2004 01:21:20 -0500, "sandy"
> ><[email hidden]> wrote:
> >
> >>Today I was watch a show on Food network.....with
> >>Tyler,,,and he

was

Quoted message said:

Quoted message said:

Quoted message said:

> >>making grits,,,,,,,to me it looked like Cream of
> >>Wheat, he served shrimp

over

Quoted message said:

Quoted message said:

Quoted message said:

> >>it,,,,,,am I wrong here??,,,,,,,I'm in
> >>Canada,,,,never saw grits,

but

Quoted message said:

Quoted message said:

Quoted message said:

> >>it sure does look like Cream of Wheat......Help
> >>me...thank you!
> >>
> >
> >You've got it nailed. Those poor shrimp, giving up
> >their little

lives

Quoted message said:

Quoted message said:

Quoted message said:

> >to such an ignoble end :>
>
> Have you any objection if it's called polenta?

Just out of curiosity, I wonder if grits could be
substituted for cornmeal for a different taste when
breading? Not that I'd do it, (I'm allergic to wheat).

We've been buying BLUE corn meal for doing fried fish
lately! That stuff is good! It has a slightly sweeter
flavor than the white cornmeal I used to use.

I have used regular corn meal for fried trout. I also
deep fry calamari

after

Quoted message said:

Quoted message said:

dredging them in a mixture of flour and corn meal.

Do you spice it? I've liked it a lot more since I started
doing that. :-)

To the blue cornmeal, I add salt free lemon pepper, garlic
powder and onion powder and for fish, dried dillweed....

Tarragon, basil and rosemary for poultry and sage when I'm
in the mood.

Do try some blue cornmeal if you can find it!

I find unspiced breadings to be terribly bland now.

Calimari is the gods. :-)

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

Grits, when cooked properly, have a lovely delicate flavor
of corn. I assume most of you put butter and salt on your
corn? I don't "slather" my grits with it. Give the instant
and quick stuff a pass and use the real stuff, please,
folks. If you have never popped into Brennan's restaurant in
New Orleans for a brunch of "Grits and grillades" ..well
"talk about GOOD!"

in article [email hidden], The
Ranger at [email hidden] wrote on 3/7/04 15:40:

Quoted message said:

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

Quoted message said:

On Sun, 7 Mar 2004 07:15:31 -0800, "The Ranger" <cuhulain_-
[email hidden]>

Quoted message said:

Quoted message said:

Grits are akin to Elmer Paste with less flavor and
more sand.

Yeah, yeah, yeah. Keep hearing this, but grits are not
sandy at all (assuming you cooked them).

Uh-huh. You already know that I consider your tastes
suspect. <G>

Quoted message said:

Quoted message said:

They are the most foul-tasting gruel that has ever been
invented by one group and foisted on another group of
humans.

Grits are virtually tasteless.

That's why those that profess to love the taste slather
the glop in butter, salt, pepper, bacon fat, syrup, sugar,
bacon, gravy, eggs, etc. etc. etc. Yep; virtually
tasteless.

Quoted message said:

I'd rather have grits than oatmeal anyday.

Y'all never had GOOD oatmeal then... (See? That argument
doesn't wash any better with you!)

The "Grits-Free Yankee" Ranger