Grits And Cornbread !

Quoted message said:

All you Foodie Guru's, Listen Up. Palento and
Grits...One and the same !! Instant Grits will cook in 1 minute,
regular about 10 add whatever you want . It will be great !
Also WE do not put sugar in our cornbread Yuk ! Try it you will like
it ! My hints for today.. By The by I live in Paradise (Florida that
is !)

Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as "palento"
(by which I assume you mean 'polenta'😉. Ahem... instant grits are like
instant oatmeal or Minute rice - already cooked then dehydrated so they can
be reconstituted with just hot water. It's like camping food. It's not the
real thing. Not to say it's a bad thing, but you're the one who came in
here all confrontational, so there you have it.

Grits are made from dried white corn from which the bran has been removed.
Polenta is made from ground yellow corn. Both cooked grits and cooked
polenta can be chilled and sliced and pan fried into "cakes" of sorts, but
they are vastly different in taste and texture. So to *you*, go back where
you came from until you figure out the difference.

You might also like to figure out how both white and yellow hominy figure
into the picture. What is the difference between grits and hominy? Do you
know? Can you use each in a recipe? I expect a full report with *your*
photos and recipes this time next week. The clock is ticking. Better get
started 🙂

Jill

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

Quoted message said:

Quoted message said:

All you Foodie Guru's, Listen Up. Palento and
Grits...One and the same !! Instant Grits will cook in 1 minute,
regular about 10 add whatever you want . It will be great !
Also WE do not put sugar in our cornbread Yuk ! Try it you will like
it ! My hints for today.. By The by I live in Paradise (Florida that
is !)

Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as
"palento"
(by which I assume you mean 'polenta'😉. Ahem... instant grits are like
instant oatmeal or Minute rice - already cooked then dehydrated so they
can
be reconstituted with just hot water. It's like camping food. It's not
the
real thing. Not to say it's a bad thing, but you're the one who came in
here all confrontational, so there you have it.

Grits are made from dried white corn from which the bran has been removed.
Polenta is made from ground yellow corn. Both cooked grits and cooked
polenta can be chilled and sliced and pan fried into "cakes" of sorts, but
they are vastly different in taste and texture. So to *you*, go back
where
you came from until you figure out the difference.

This information is incorrect. Grits is not necessarily white corn, nor has
the bran been removed (although it sometimes is). Some grits are in fact the
same as polenta - ground yellow corn cooked to a mush. Of course the
traditional seasonings are different. You seem to mistake hominy grits for
grits. Hominy is corn which has been treated with an alkali to remove the
outer skin and it can be white or yellow. Hominy grits are indeed different
from polenta, but they are only one kind of grits.

--
Peter Aitken

jmcquown wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

All you Foodie Guru's, Listen Up. Palento and
Grits...One and the same !! Instant Grits will cook in 1 minute,
regular about 10 add whatever you want . It will be great !
Also WE do not put sugar in our cornbread Yuk ! Try it you will like
it ! My hints for today.. By The by I live in Paradise (Florida that
is !)

Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as
"palento" (by which I assume you mean 'polenta'😉. Ahem... instant
grits are like instant oatmeal or Minute rice - already cooked then
dehydrated so they can be reconstituted with just hot water. It's
like camping food. It's not the real thing. Not to say it's a bad
thing, but you're the one who came in here all confrontational, so
there you have it.

Grits are made from dried white corn from which the bran has been
removed. Polenta is made from ground yellow corn. Both cooked grits
and cooked polenta can be chilled and sliced and pan fried into
"cakes" of sorts, but they are vastly different in taste and texture.
So to *you*, go back where you came from until you figure out the
difference.

You might also like to figure out how both white and yellow hominy
figure into the picture. What is the difference between grits and
hominy? Do you know? Can you use each in a recipe? I expect a full
report with *your* photos and recipes this time next week. The clock
is ticking. Better get started 🙂

Jill

not fair if you don't hint at the lime.

--
-Alan

Peter Aitken said:

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

Quoted message said:

Quoted message said:

All you Foodie Guru's, Listen Up. Palento and
Grits...One and the same !! Instant Grits will cook in 1 minute,
regular about 10 add whatever you want . It will be great !
Also WE do not put sugar in our cornbread Yuk ! Try it you will like
it ! My hints for today.. By The by I live in Paradise (Florida that
is !)

Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as
"palento"
(by which I assume you mean 'polenta'😉. Ahem... instant grits are
like instant oatmeal or Minute rice - already cooked then dehydrated
so they can
be reconstituted with just hot water. It's like camping food. It's
not the
real thing. Not to say it's a bad thing, but you're the one who
came in here all confrontational, so there you have it.

Grits are made from dried white corn from which the bran has been
removed. Polenta is made from ground yellow corn. Both cooked grits
and cooked polenta can be chilled and sliced and pan fried into
"cakes" of sorts, but they are vastly different in taste and
texture. So to *you*, go back where
you came from until you figure out the difference.

This information is incorrect. Grits is not necessarily white corn,
nor has the bran been removed (although it sometimes is)

Okay, perhaps the corn is not white but I've never found grits that were not
white. Nor with the bran still intact.

.. Some grits

Quoted message said:

are in fact the same as polenta - ground yellow corn cooked to a
mush. Of course the traditional seasonings are different. You seem to
mistake hominy grits for grits.

No, you seem to mistake grits for hominy. There is a difference but grits
are white and bran-free. Hominy can be yellow or white corn and with or
without the bran. Grits are the center of the corn kernel, which is white
no matter which way you play it.

Regardless, instant 1 minute grits are a bad move. Heh, I get stomped on
for using instant ramen noodles and yet you're thinking instant grits are
just fine. I do not agree.

Hominy is corn which has been treated

Quoted message said:

with an alkali to remove the outer skin and it can be white or
yellow.

The alkali is called lye. Used to be used to make soap and to clean out
clogged drains. You really don't want to splash this stuff on your face.

Quoted message said:

Hominy grits are indeed different from polenta, but they are
only one kind of grits.

LOL I've never ever seen anything called "hominy grits". Go to a grocery
store in west TN or even a whole foods store in Tennessee and try to find
"yellow grits". It's hard to find them. Out further west, towards Texas
and Arizona, it's available. That's where they use them to turn them into
corn tortillas.

I'm not arguing by any means. Just saying how they are used and how they
are available here. And 1 minute "instant grits" is an abomination!

Jill

Mr Libido Incognito said:

jmcquown wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

All you Foodie Guru's, Listen Up. Palento and
Grits...One and the same !! Instant Grits will cook in 1 minute,
regular about 10 add whatever you want . It will be great !
Also WE do not put sugar in our cornbread Yuk ! Try it you will like
it ! My hints for today.. By The by I live in Paradise (Florida that
is !)

Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as
"palento" (by which I assume you mean 'polenta'😉. Ahem... instant
grits are like instant oatmeal or Minute rice - already cooked then
dehydrated so they can be reconstituted with just hot water. It's
like camping food. It's not the real thing. Not to say it's a bad
thing, but you're the one who came in here all confrontational, so
there you have it.

Grits are made from dried white corn from which the bran has been
removed. Polenta is made from ground yellow corn. Both cooked grits
and cooked polenta can be chilled and sliced and pan fried into
"cakes" of sorts, but they are vastly different in taste and texture.
So to *you*, go back where you came from until you figure out the
difference.

You might also like to figure out how both white and yellow hominy
figure into the picture. What is the difference between grits and
hominy? Do you know? Can you use each in a recipe? I expect a full
report with *your* photos and recipes this time next week. The clock
is ticking. Better get started 🙂

Jill

not fair if you don't hint at the lime.

[censored]! I hint at the lime along with the lye 🙂

Jill

On Mon 27 Feb 2006 05:07:47p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Peter Aitken said:

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

Quoted message said:

[email hidden] wrote:
> All you Foodie Guru's, Listen Up. Palento and
> Grits...One and the same !! Instant Grits will cook in 1 minute,
> regular about 10 add whatever you want . It will be great ! Also WE
> do not put sugar in our cornbread Yuk ! Try it you will like it ! My
> hints for today.. By The by I live in Paradise (Florida that is !)
>
> Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as
"palento" (by which I assume you mean 'polenta'😉. Ahem... instant
grits are like instant oatmeal or Minute rice - already cooked then
dehydrated so they can
be reconstituted with just hot water. It's like camping food. It's
not the
real thing. Not to say it's a bad thing, but you're the one who
came in here all confrontational, so there you have it.

Grits are made from dried white corn from which the bran has been
removed. Polenta is made from ground yellow corn. Both cooked grits
and cooked polenta can be chilled and sliced and pan fried into
"cakes" of sorts, but they are vastly different in taste and
texture. So to *you*, go back where
you came from until you figure out the difference.

This information is incorrect. Grits is not necessarily white corn,
nor has the bran been removed (although it sometimes is)

Okay, perhaps the corn is not white but I've never found grits that were
not white. Nor with the bran still intact.

. Some grits

Quoted message said:

are in fact the same as polenta - ground yellow corn cooked to a
mush. Of course the traditional seasonings are different. You seem to
mistake hominy grits for grits.

No, you seem to mistake grits for hominy. There is a difference but
grits are white and bran-free. Hominy can be yellow or white corn and
with or without the bran. Grits are the center of the corn kernel,
which is white no matter which way you play it.

Regardless, instant 1 minute grits are a bad move. Heh, I get stomped
on for using instant ramen noodles and yet you're thinking instant grits
are just fine. I do not agree.

Hominy is corn which has been treated

Quoted message said:

with an alkali to remove the outer skin and it can be white or yellow.

The alkali is called lye. Used to be used to make soap and to clean out
clogged drains. You really don't want to splash this stuff on your
face.

Quoted message said:

Hominy grits are indeed different from polenta, but they are only one
kind of grits.

LOL I've never ever seen anything called "hominy grits". Go to a
grocery store in west TN or even a whole foods store in Tennessee and
try to find "yellow grits". It's hard to find them. Out further west,
towards Texas and Arizona, it's available. That's where they use them
to turn them into corn tortillas.

I'm not arguing by any means. Just saying how they are used and how
they are available here. And 1 minute "instant grits" is an
abomination!

Jill, just because you live in TN does not mean you are the last word on
defining grits.

There are, indeed, both corn grits and hominy grits. Corn grits may be
either white or yellow and may or may not contain the bran. Hominy grits
may be either white or hellow, but never contain the bran.

Hominy grits are much harder to find today, and probably are nont sold in
your stores.

On one thing I will agree, instant grits are a bad choice.

--
Wayne Boatwright o¿o
____________________

BIOYA

Hominy is entirely different from grits. Another name for it is Maiz
Pozolero it is Canned... Sorry I brought the whole thing up.

On Mon 27 Feb 2006 08:34:24p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Hominy is entirely different from grits. Another name for it is Maiz
Pozolero it is Canned... Sorry I brought the whole thing up.

Oh [censored], here we go again...

Hominy is entirely different from corn. Hominy grits is entirely different
from corn grits. Hominy grits is made from ground, dried hominy. Corn grits
is made from dried corn. All of these things exist, even if you haven't
heard of them or seen them.

Hominy is different from posole. Hominy is corn processed with lye. Posole
is corn processed with lime. Hominy is sometimes used in place of posole
when the latter can't be found.

--
Wayne Boatwright o¿o
____________________

BIOYA

Thank you for your reply..Grits are always white... Hominy is a large
version (not grits at all ) They too are white and you were correct in
the way they are made.. They are in grocery "Canned"..Bought some the
other day.Another name for them is Maize Pozolero . I like them a
bunch....Sorry I brought the whole thing up.. Take Care.... Carmen

Have A Wonderful Day !

On Mon 27 Feb 2006 09:11:57p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Thank you for your reply..Grits are always white... Hominy is a large
version (not grits at all ) They too are white and you were correct in
the way they are made.. They are in grocery "Canned"..Bought some the
other day.Another name for them is Maize Pozolero . I like them a
bunch....Sorry I brought the whole thing up.. Take Care.... Carmen

Have A Wonderful Day !

Yes, hominy can be bought in cans. It can also be bought dried.

Hominy
From Wikipedia, the free encyclopedia

Hominy or nixtamal is dried maize (corn) kernels which have been treated
with an alkali of some kind.

The traditional U.S. version involves soaking dried corn in lye-water
(sodium hydroxide or potassium hydroxide solution), traditionally derived
from wood ash, until the germ is removed. Mexican recipes describe a
preparation process consisting primarily of cooking in lime-water (calcium
hydroxide). In either case, the process is called nixtamalization, and
removes the germ and the hard outer hull from the kernels, making them more
palatable, easier to digest, and easier to process. It also alters the
flavor in a way that many consider to be an improvement.

The process dates back nearly 10,000 years in ancient Mesoamerican
cultures. It affords several significant nutritional advantages over
untreated maize products. It converts some of the niacin (and possibly
other B vitamins) into a form more absorbable by the body, improves the
availability of the amino acids, and (at least in the lime-treated variant)
supplements the calcium content, balancing maize's comparative excess of
phosphorus.

Some recipes using hominy include menudo (a spicy tripe and hominy soup),
pozole (a stew of hominy and pork, chicken, prawns, or other meat), hominy
bread, hominy chili, casseroles and fried dishes. Hominy can be ground
coarsely to make grits, or into a fine mash (dough) to make masa for
tamales and tortillas.

Hominy can also be used as animal feed.

--
Wayne Boatwright o¿o
____________________

BIOYA

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

Quoted message said:

Quoted message said:

All you Foodie Guru's, Listen Up. Palento and
Grits...One and the same !! Instant Grits will cook in 1 minute,
regular about 10 add whatever you want . It will be great !
Also WE do not put sugar in our cornbread Yuk ! Try it you will like
it ! My hints for today.. By The by I live in Paradise (Florida that
is !)

Have A Wonderful Day !

Back from whence you came, blasphemer! Grits are not the same as

"palento"

Quoted message said:

(by which I assume you mean 'polenta'😉. Ahem... instant grits are like
instant oatmeal or Minute rice - already cooked then dehydrated so they

can

Quoted message said:

be reconstituted with just hot water. It's like camping food. It's not

the

Quoted message said:

real thing. Not to say it's a bad thing, but you're the one who came in
here all confrontational, so there you have it.

Grits are made from dried white corn from which the bran has been removed.
Polenta is made from ground yellow corn. Both cooked grits and cooked
polenta can be chilled and sliced and pan fried into "cakes" of sorts, but
they are vastly different in taste and texture. So to *you*, go back

where

Quoted message said:

you came from until you figure out the difference.

You might also like to figure out how both white and yellow hominy figure
into the picture. What is the difference between grits and hominy? Do

you

Quoted message said:

know? Can you use each in a recipe? I expect a full report with *your*
photos and recipes this time next week. The clock is ticking. Better get
started 🙂

Jill

Of course they are not identical, but they are extremely similar. There are
in fact multiple compositions for grits. They can be cooked slowly to a
creamy consistency and are used in much the same way the polenta is used.
One really fine dish is Shrimp and Grits which is a South Carolina
specialty. It is really nice with tasso gravy, but there are many excellent
variations..
I have always found it interesting that the basic recipe for cooking grits
and polenta is about the same: 1 cup of grain product to 4 cups of water
plus seasonings, cooked slowly.
Sincerely yours,
Edward Warren

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

Quoted message said:

Peter Aitken said:

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

Quoted message said:

[email hidden] wrote:

Okay, perhaps the corn is not white but I've never found grits that were

not

Quoted message said:

white. Nor with the bran still intact.

Jill, TFM® got some grits, instant, that are yellow and not white. BTW,
they're "made" in Tennessee - that's why he got them. :~) He just had them
over this past weekend and they are definitely yellow! Lemme see if I can
find the package...

[censored], he put them in a tupperware container to keep the bugs out! We *do*
have white grits, too, made from Dixie Lily; enriched white corn, quick
creamy stone ground grits.

A friend from Usenet who can get *real* slow-cook grits is sending us a
package shortly.

kili

Thank you for your nice reply Dr Warren.

Have A Wonderful Day !

kilikini said:

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

Quoted message said:

Peter Aitken said:

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

Okay, perhaps the corn is not white but I've never found grits that
were not white. Nor with the bran still intact.

Jill, TFM® got some grits, instant, that are yellow and not white.
BTW, they're "made" in Tennessee - that's why he got them. :~) He
just had them over this past weekend and they are definitely yellow!
Lemme see if I can find the package...

[censored], he put them in a tupperware container to keep the bugs out! We
*do* have white grits, too, made from Dixie Lily; enriched white
corn, quick creamy stone ground grits.

A friend from Usenet who can get *real* slow-cook grits is sending us
a package shortly.

kili

Okay, perhaps there are yellow grits; I've just never seen them. But
INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I don't
mind 3 minute grits.

Jill

jmcquown wrote on 28 Feb 2006 in rec.food.cooking

Quoted message said:

Okay, perhaps there are yellow grits; I've just never seen them. But
INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I
don't mind 3 minute grits.

Jill

Hey!, I rarely say stuff about *your* grits...leave my instant oatmeal
alone!

--
-Alan

jmcquown said:

Okay, perhaps there are yellow grits; I've just never seen them. But
INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I don't
mind 3 minute grits.

Jill

Oh yeah.... yellow grits (long cooking) are common place here in
Georgia. First time I had them was for a simple supper my old pastor
fixed that was basically yellow grits and sun warmed and ripened
tomatoes...I have forgotten what else? They sell 'em by the bagful here.
Do you need me to send you some, Jill?

Goomba38 said:

jmcquown said:

Okay, perhaps there are yellow grits; I've just never seen them. But
INSTANT grits are a no-no. Just like instant oatmeal is a no-no. I
don't mind 3 minute grits.

Jill

Oh yeah.... yellow grits (long cooking) are common place here in
Georgia. First time I had them was for a simple supper my old pastor
fixed that was basically yellow grits and sun warmed and ripened
tomatoes...I have forgotten what else? They sell 'em by the bagful
here.
Do you need me to send you some, Jill?

You may if you wish 🙂

Did I ever tell you I tried to send the 3 minute grits to Australia? I paid
about a dollar USD for the one pound box of white grits. I paid about $11
to ship it. When it got to Australia they quarrantined it because it was a
grain product. They told the woman it would cost $40 to get it out of
quarrantine. She declined and wrote me a very nice letter explaining why
she couldn't afford a $40 box of grits.

All in all, that was the most expensive box of grits I've ever purchased,
and the guys in customs probably tried them. LOL

Jill

dewdrop43 said:

They are in grocery "Canned"..

Noticed you mention CANNED a couple time in this thread as though that is
the only way hominy is found. I think I find it frozen, canned and dryed
in the southern US. Is that not hominy?.. it says it is on the packages.
Anyway.. 2 lbs frozen 1$ US.. bet you can't beat that. I have only made
pozole 2 times and the customers ate it.

BTW..I think the canned variety does not even compare to the dryed or
frozen variety assuming it is the same thing. The canned stuff is
already sorta mushy before *I* do my thing to it.

jmcquown said:

LOL I've never ever seen anything called "hominy grits".

You've never been up North<g>. It's not an uncommon term for
cornmeal....
(Did I just hear you say "Blasphemy" again?)

Quoted message said:

I'm not arguing by any means. Just saying how they are used and how they
are available here. And 1 minute "instant grits" is an abomination!

Jill

Instants have their uses. Often, it's to absorb excess liquid or add
texture. I've seen a number of recipes that call for potato
flakes/instant mashed potato. They're supposed to be good in bread, or
potato casserole/pudding, etc. I suppose instant grits would have a
use similar to that.

Devil's advocate,
maxine in ri