Quaker Quick Grits

On Wed 04 May 2005 04:37:03a, jmcquown wrote in rec.food.cooking:

Quoted message said:

jmcquown said:

Quoted message said:

jmcquown wrote:
> [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

Note also that there is a difference between corn grits and hominy grits,
the latter being made from ground, dried hominy. Hominy grits has a very
different taste than either white or yellow corn grits, and may also be
derived from either white or yellow corn.

Encyclopedia.com: [Algonquian], hulled corn with the germ removed and
served either ground or whole. The pioneers in North America prepared it by
soaking the kernels in weak wood lye until the hulls floated to the top.
Hominy is boiled until tender and served as a vegetable. Hominy grits
(hominy ground into small grains) are boiled and served as a vegetable or
as a cereal, or they may be shaped into patties and fried.

--
Wayne Boatwright *¿*
____________________________________________

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

On Tue 03 May 2005 06:56:19p, Terry Pulliam Burd wrote in
rec.food.cooking:

Quoted message 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 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

And old-fashioned stone-ground grits can cook as long as 45 minutes or so
before ready, and IMHO, there's an even bigger difference in the finished
product.

--
Wayne Boatwright *¿*
____________________________________________

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

In article <[email hidden]>,

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.

I've a bowl at my side. I cooked it in the microwave according to
package directions and topped it with some Butter Buds and some
fresh-ground black pepper. I've eaten worse.

Next question: Do you ever cook this up with milk instead of water? I
always use milk in my Cream of Wheat. I see that Siobhan uses broth. I
think next time I'll use milk. And I believe I'm going to stir some in
right now. OK, did that. A little more Butter Buds and black pepper,
too.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

Melba's Jammin said:

In article <[email hidden]>,

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.

I've a bowl at my side. I cooked it in the microwave according to
package directions and topped it with some Butter Buds and some
fresh-ground black pepper. I've eaten worse.

Next question: Do you ever cook this up with milk instead of water?
I always use milk in my Cream of Wheat. I see that Siobhan uses
broth. I think next time I'll use milk. And I believe I'm going to
stir some in right now. OK, did that. A little more Butter Buds and
black pepper, too.

Some folks use milk in grits. I've cooked them in the microwave but I
prefer them done on the stovetop. Quick cooking grits (not instant) take
about 5-7 minutes on the stovetop, tightly covered. But I don't buy the
Quaker brand (I buy Jim Dandy) so that may make a difference in the cooking
time. The Butter Buds shouldn't make a difference; I use them for a lot of
things. Have you got the Butter Bud packets that you mix with hot water or
the sprinkles? You may want to try the liquid form.

Jill

In article <[email hidden]>,
"[email hidden]" <[email hidden]> wrote:
(snippage)

Quoted message said:

Quoted message said:

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:

Quoted message said:

-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.

You mention frosting the brownies like it's an unheard of thing. I
almost never frost mine -- I make them almost exclusively for others
(car shop, dry cleaner, Gedney folks) and wrap them in foil for
transport. Icing would be messy.

The frosting I used on the dogs mentioned above was just a little butter
(maybe 2 tbsp) melted, with some cocoa powder, titch of salt, powdered
sugar, almond extract, and milk to spread. I'm thinking it was probably
kind of hard because there wasn't much butter in it.

Leave the fat out of the frosting if you want it to harden up. Try
cocoa, (or unsweetened chocolate) powdered sugar, a little salt, and
some flavoring.

I salute you and your co-workers for enjoying the brownies. You rascal!
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

Incidentally, taking one more left turn off topic, here's one trick I
devised. Barb mentioned covering the brownies in foil for carrying,
and once mentioned that the cardboard under them sagged from the
weight.
..
I have one of those insulated lunch sacks that ar the size t hold a
six-pack. I cut four pieces iof cardboard to fit inside it like
shelves. Those are covered with foil, but stay clean. On top of each
shelf lay our plastic wrap, then cut a portion of the brownies to the
shelf size,, set on top and draw plastic up over the top and sides.
Repeat.
..
The layers are light enough at this size that the lower layers do not
get crushed, and are lifted out of the bag easily without bending or
sliding. The shelves are cut a finger's thickness smaller than the
inside of the bag for ease of handling, and the space in the bag along
one side is padded with a stack of paper napkins, for transport and
later use.. Oh yes, then a couple of plastic knives on top to later
cut each layer into desired sizes.

In article <[email hidden]>, "jmcquown"
<[email hidden]> wrote:
(snip)

Quoted message said:

Some folks use milk in grits. I've cooked them in the microwave but
I prefer them done on the stovetop. Quick cooking grits (not
instant) take about 5-7 minutes on the stovetop, tightly covered.
But I don't buy the Quaker brand (I buy Jim Dandy) so that may make a
difference in the cooking time. The Butter Buds shouldn't make a
difference; I use them for a lot of things. Have you got the Butter
Bud packets that you mix with hot water or the sprinkles? You may
want to try the liquid form.

Quoted message said:

Jill

At the moment I'm using the packets to be mixed with water -- except I'm
using them dry in the shaker that the BB "Sprinkles" come in. Cheaper.
This stuff is finer than the sprinkles, I think, but it works in the
shaker. Liquefying it doesn't interest me.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

Wayne Boatwright said:

On Wed 04 May 2005 04:37:03a, jmcquown wrote in rec.food.cooking:

Quoted message said:

jmcquown said:

[email hidden] wrote:
> jmcquown wrote:
>> [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

Note also that there is a difference between corn grits and hominy
grits, the latter being made from ground, dried hominy. Hominy grits
has a very different taste than either white or yellow corn grits,
and may also be derived from either white or yellow corn.

Hominy is soaked in lye (or wood ash, which is the basically same thing)
until the corn kernels are puffed up. I happen to love whole hominy
although it took 30+ years for me to try it 🙂 With butter, yellow hominy
tastes like popcorn. Put cheese on it and you're in heaven!

Jill

Quoted message said:

Encyclopedia.com: [Algonquian], hulled corn with the germ removed and
served either ground or whole. The pioneers in North America prepared
it by soaking the kernels in weak wood lye until the hulls floated to
the top. Hominy is boiled until tender and served as a vegetable.
Hominy grits (hominy ground into small grains) are boiled and served
as a vegetable or as a cereal, or they may be shaped into patties and
fried.

OK, now you got me going, I'm making some tonight while the chicken is
baking in the oven.

Quoted message said:

From my shelf, the Quaker round box says Old Fashioned Grits,

Ennriched White Hominy.
cooks 20 min or less, has recipes for microwave or stove top.

One recipe on the back is Quick Cheese Grits. Never tried it, but wil
now.

2 1/4 cups water
1/2 cup grits
4 oz pasteurized processed cheese spread, cubed
(think they are talking Velveeta? I'll cut up some Borden's cheese
slices)
dash garlic powder , optional (that got my interest)
paprika

In saucepan, slowly stir grits into berling water. Reduce heat to
med-low, cover. Coo 121-14 min or until thickened, stir occas. Add
cheese and garlic powder, continue cooking until cheese melts, about
2-3 min. Sprinkle paprika 4 servings (or 1.5 for me)

THen there's a reference for using it with red eye gravy and country
ham. Lawdy!! Some Minnesota people don't know what they are missing.
I switched to grits to save my arteries from the sausage-milk gravy,
the kind where a serving spoon stands straight up in the bowl. Oh
no. Now I'm getting the urge to make some baking powder biscuits. Now
see what you've done?

On Wed 04 May 2005 04:28:46p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Wed 04 May 2005 04:37:03a, jmcquown wrote in rec.food.cooking:

Quoted message said:

jmcquown wrote:
> [email hidden] wrote:
>> jmcquown wrote:
>>> [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

Note also that there is a difference between corn grits and hominy
grits, the latter being made from ground, dried hominy. Hominy grits
has a very different taste than either white or yellow corn grits, and
may also be derived from either white or yellow corn.

Hominy is soaked in lye (or wood ash, which is the basically same thing)
until the corn kernels are puffed up. I happen to love whole hominy
although it took 30+ years for me to try it 🙂 With butter, yellow
hominy tastes like popcorn. Put cheese on it and you're in heaven!

Jill

Agreed... I also love whole hominy, fried in butter or in a casserole. My
favorite hominy casserole is something like chili-mac, but with hominy
instead of macaroni and with cheese added. Hominy grits are seem hard to
find these days, so I usually buy corn grits.

--
Wayne Boatwright *¿*
____________________________________________

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

In article <[email hidden]>,

Quoted post said:

OK, now you got me going, I'm making some tonight while the chicken is
baking in the oven.

Quoted message said:

From my shelf, the Quaker round box says Old Fashioned Grits,
Ennriched White Hominy. cooks 20 min or less, has recipes for
microwave or stove top.

Quoted message said:

One recipe on the back is Quick Cheese Grits. Never tried it, but wil
now.

2 1/4 cups water
1/2 cup grits
4 oz pasteurized processed cheese spread, cubed
(think they are talking Velveeta? I'll cut up some Borden's cheese
slices)
dash garlic powder , optional (that got my interest)
paprika

In saucepan, slowly stir grits into berling water. Reduce heat to
med-low, cover. Coo 121-14 min or until thickened, stir occas. Add
cheese and garlic powder, continue cooking until cheese melts, about
2-3 min. Sprinkle paprika 4 servings (or 1.5 for me)

THen there's a reference for using it with red eye gravy and country
ham. Lawdy!! Some Minnesota people don't know what they are missing.

Funny you mention that. The Widow Geraldine was telling me about grits
with red-eye gravy and ham. "You've got to have the right kind of ham."
She's from Mississippi. I gotta tell you, Jim, that the cheesy grits
thang just does not sound appealing.

I'm thinking I'll make it again tomorrow morning using some or all milk
instead of the water.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

In article <[email hidden]>,

Quoted post said:

In saucepan, slowly stir grits into berling water.

Hmmmmm. Where you fom? If you're eating grits, I suspect southern. If
you're berling water, I'd guess New Orleans. Not critical, just
curious. I too like to berl water for my grits.

Quoted message said:

On Thu 05 May 2005 05:02:57a, Stark wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Quoted post said:

In saucepan, slowly stir grits into berling water.

Hmmmmm. Where you fom? If you're eating grits, I suspect southern.

If

Quoted message said:

Quoted message said:

you're berling water, I'd guess New Orleans. Not critical, just
curious. I too like to berl water for my grits.

Tennessee by heritage (tho my mother never cooked southern. She has
just discovered microwave french fries. Yikes!)

Chicago all my life (so far)

And Nawlins every year for 12 years now. I go for the food and
cooking lessons, mostly. At home I often cook Creole, not much Cajun.
My biggest peeve about Chicago is trying to find simple salt pork, and
boudin sausage.

I have some African-American friends who "think" they know "soul"
cooking, which is really just Southern. But, hmph! Mac & cheese, or
(gasp) a baked pan of spaghetti are not soul or southern. And they
don't know the many different kinds of greens or how to prepare any of
them. And never heard of cornpone. They hired me as caterer once to
cook for a family reunion. "Who dat white boy and where'd he learn to
cook like that?"

Some guests wanted recipes. I said, "I don't know recipes, I use
technique."
One asked (really), "Technique? Is that a spice mix?"

OK, one more bad story: Chicago's Gold Coast used to have a fine (read
snooty) French restaurant, in a restored mansion, named, "Chez Paul."
They closed a while back. I heard they were going to reopen on the
south side, 95th and King Drive, and serve a combination of French
cuisine and soul food. It's new name would be, "Chez What."

<OK, I'm leaving now.>

On Thu 05 May 2005 04:10:11p, [email hidden] wrote in rec.food.cooking:

Quoted message said:

Just noticed --

In my Google newsgroup reader, they put sponsored links to the right of
the postings. This one has:

Stone Ground Grits Sale
New & used Stone Ground Grits.
Check out the deals now!
www.ebay.com

"Used" grits????
People who didn't like them are selling grits used?

Used grits? Urp!!!

--
Wayne Boatwright *¿*
____________________________________________

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

In article <[email hidden]>,

Quoted post said:

Tennessee by heritage (tho my mother never cooked southern. She has
just discovered microwave french fries. Yikes!)

Chicago all my life (so far)

And Nawlins every year for 12 years now. I go for the food and
cooking lessons, mostly. At home I often cook Creole, not much Cajun.
My biggest peeve about Chicago is trying to find simple salt pork, and
boudin sausage.

Tennesseee here too, Memphis to be specific, where we look south for
our culture and cuisine--and southeast to Tupelo. I suspect they
"bile" water in Nashville.

I've got salt pork and lard in my fridge although I'll admit I don't
cook with it. It's more like a comfort possession than an ingredient.

On Fri 06 May 2005 04:39:09a, Stark wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Quoted post said:

Tennessee by heritage (tho my mother never cooked southern. She has
just discovered microwave french fries. Yikes!)

Chicago all my life (so far)

And Nawlins every year for 12 years now. I go for the food and
cooking lessons, mostly. At home I often cook Creole, not much Cajun.
My biggest peeve about Chicago is trying to find simple salt pork, and
boudin sausage.

Tennesseee here too, Memphis to be specific, where we look south for
our culture and cuisine--and southeast to Tupelo. I suspect they
"bile" water in Nashville.

I've got salt pork and lard in my fridge although I'll admit I don't
cook with it. It's more like a comfort possession than an ingredient.

Both parents' families were from in and around Tupelo. Actually, Shannon,
Nettleton, and Evergreen. When I was growing up we lived for a time in
White Station, then in Germantown, afterward being whisked away to the
north.

I almost always have salt pork and lard on hand and do use them for certain
things. The comfort value is clearly there, however.

--
Wayne Boatwright *¿*
____________________________________________

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

Dee Randall wrote:
ve oft wondered what's the "real" difference between grits and polenta.
I

Quoted message said:

know that grits do not take as long to cook, stir and solidify as

polenta

Quoted message said:

does -- but that's all I can figure out.
Thanks.
Dee

I also wonder. Now that we have pretty much determined that corn meal
and grits are presumably from the same source -- yellow or white corn
-- just a difference in grind, I next tried a recipe search on polenta.
All I could find are "use (amt) of polenta," or sometimes, "use (amt)
of cornmeal OR polenta."

I have seldom heard, and never paid attention to the word polenta until
this thread. Is it an ingredient, or a finished cooked product?

Quoted message said:

I have seldom heard, and never paid attention to the word polenta until
this thread. Is it an ingredient, or a finished cooked product?

The latter. Here is a Luigi Veronelli's recipe, complete with his
comments, I posted a few months ago.
Note: I think that "rock salt" called for in the recipe is likely to be
a misleading translation of coarse (or kosher) salt. Considering that
it is used for salting water, I don't think the type matters very much,
as long as it is good quality table salt.

Victor

For a soft and creamy polenta, look for finely ground cornmeal; for a
more unrefined, chewy polenta, use coarsely ground cornmeal.

Traditionally, polenta is prepared in a large copper pot known as a
_paiolo_, but any type of large pan will suffice. Although the cooking
time here may seem excessive, don't try and skimp on it. You will end
up will hard polenta that is bitter and hard to digest.

Rock salt to taste
6 cups (1 1/2 litres) water
1 lb (500 g) cornmeal for polenta

In a large pot, bring generously salted water to a boil. As soon as it
begins to boil, add the cornmeal very slowly in a thin stream, stirring
continuously with a wooden spoon. Continue, stirring constantly and in
the same direction, until the polenta is extremely thick (stirring
should be difficult) and can be pulled away from the sides of the pan,
about 45 to 60 minutes. Serve the polenta warm, or pour onto a wooden
bowl to cool. Cooled polenta may be cut into slices, which can then be
toasted, fried or grilled.

Thanks much, Victor! Although that sounds like such a large batch, I
intend to try it in a smaller amount. .

Once cooled it can be sliced.... hmmm, I asssume then that it can be
cooled in pans that lend to slicing, like a bread of meatloaf type
pan.

In article <[email hidden]>, "Bob (this one)"

Quoted message said:

[email hidden] wrote:

(snip)

Quoted message said:

My mistake. Different thread. But your burning curiosity must have
clouded your mind and made you forget how to do internet searches.

Quoted message said:

Sorry to inconvenience you.

Pastorio

Row-behr-to, dollink, someone has hijacked your account and is making
snotty remarks over your name. Might want to look into it and thrash
him.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05