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(Greensboro News-Record)   Yankee tries grits, lives to tell about it   (news-record.com) divider line 120
    More: Amusing, Yankees, porkchops, salt and pepper, hot sauces, Yankee tries  
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5008 clicks; posted to Main » on 13 Oct 2012 at 9:10 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-10-13 10:40:23 PM

flyinghouse99: ImperialHazman: blueviking: Another Government Employee: OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.

Not done right. Should be nice and crispy, with just the right amount of cornmeal.

Nom nom nom.... As a transplant, I attest that grits (especially with honey), fried okra, sausage gravy and biscuits, cobbler and all other Southern staples are deh debbil in the best way possible.

/makes me want to fry up some spicy okra right now

Made biscuits and gravy for brinner. I like to throw some curry in for the kick or just make it with chorizo as the sausage. Yum. Only way I ever like okra was pickled.

I need to know more about this gravy before I can put my stamp of approval on it. I like my foods heavily spiced and will take chorizo over most sausages, but I feel like chorizo would shatter the integrity of a traditional gravy.


I cook the chorizo through, add a little bacon grease as necessary (because bacon), mix in some flour and add milk. Bring to a light boil and then back the heat off and cook until it's the right consistency. Stir frequently to keep the milk from scalding. Salt to taste. Comes out a little pink but otherwise it resembles the stuff I make with pork sausage.
 
2012-10-13 10:40:50 PM

KrispyKritter: NBSV: No grits up north? I knew there was a reason I don't go up that way. It'd be extra weird to not have grits at a Waffle House at 3am.

excellent reading comprehension. a shiatload of posters from northern states have indicated their love of grits and you have to pull the goober card. congratulations for living the stereotype.


It's a good thing I weren't joking. Then again I did go to KY public school so maybe that there comprehension stuff is a little off.
 
2012-10-13 10:45:49 PM

ImperialHazman: flyinghouse99: ImperialHazman: blueviking: Another Government Employee: OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.

Not done right. Should be nice and crispy, with just the right amount of cornmeal.

Nom nom nom.... As a transplant, I attest that grits (especially with honey), fried okra, sausage gravy and biscuits, cobbler and all other Southern staples are deh debbil in the best way possible.

/makes me want to fry up some spicy okra right now

Made biscuits and gravy for brinner. I like to throw some curry in for the kick or just make it with chorizo as the sausage. Yum. Only way I ever like okra was pickled.

I need to know more about this gravy before I can put my stamp of approval on it. I like my foods heavily spiced and will take chorizo over most sausages, but I feel like chorizo would shatter the integrity of a traditional gravy.

I cook the chorizo through, add a little bacon grease as necessary (because bacon), mix in some flour and add milk. Bring to a light boil and then back the heat off and cook until it's the right consistency. Stir frequently to keep the milk from scalding. Salt to taste. Comes out a little pink but otherwise it resembles the stuff I make with pork sausage.


Try making the gravy with half-and-half one time. ZOMGNOM!
 
2012-10-13 10:48:05 PM
Add Sugar and Milk it's just like a Pale grittier version of Corn Meal Mush we eat up north..
 
2012-10-13 10:53:03 PM

GRCooper: ImperialHazman: flyinghouse99: ImperialHazman: blueviking: Another Government Employee: OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.

Not done right. Should be nice and crispy, with just the right amount of cornmeal.

Nom nom nom.... As a transplant, I attest that grits (especially with honey), fried okra, sausage gravy and biscuits, cobbler and all other Southern staples are deh debbil in the best way possible.

/makes me want to fry up some spicy okra right now

Made biscuits and gravy for brinner. I like to throw some curry in for the kick or just make it with chorizo as the sausage. Yum. Only way I ever like okra was pickled.

I need to know more about this gravy before I can put my stamp of approval on it. I like my foods heavily spiced and will take chorizo over most sausages, but I feel like chorizo would shatter the integrity of a traditional gravy.

I cook the chorizo through, add a little bacon grease as necessary (because bacon), mix in some flour and add milk. Bring to a light boil and then back the heat off and cook until it's the right consistency. Stir frequently to keep the milk from scalding. Salt to taste. Comes out a little pink but otherwise it resembles the stuff I make with pork sausage.

Try making the gravy with half-and-half one time. ZOMGNOM!


Whoa. I'm in.
 
2012-10-13 10:54:07 PM
Thanksgiving favorite:Turkey, grits and gravy.
Sunday breakfast: bacon, eggs and grits
Either are especially good with a hard roll to sop up the juice.

/parents were "Yankees", but I was born in FL and now live in Jersey. Go figure.
 
2012-10-13 10:56:35 PM

Benjimin_Dover: Cream of Wheat is very similar to grits but better in the way that pumpkin pie and sweet potato pie are similar but the pumpkin is superior to the other.


I am in complete agreement.
 
2012-10-13 11:01:52 PM
I'm from Kentucky and the idea of grits makes me ill. It's a texture thing. Tried one spoonful and immediately spit it out. Ugh.
 
2012-10-13 11:06:08 PM
Garlic cheese grits casserole is a Thanksgiving requirement. Tha bomb...
 
2012-10-13 11:08:08 PM
Being a good southern boy, I like eating grits - GRITS too (girls raised in the south). :)

Introduced some yankee relations to grits, explained it as being "redneck polenta". Also explained my "Old Black Dude" theory - any pork product or bar-b-q product named after or with a picture of an Old Black Dude on the package is most likely pretty darn good.
 
2012-10-13 11:12:06 PM

GRCooper: Yup, they're both just cornmeal. Thats it.


Grits are made from ground hominy, which is made from corn and doesn't taste like corn.
 
2012-10-13 11:15:30 PM
shrimp and grits, mm
 
2012-10-13 11:17:01 PM

ImperialHazman: GRCooper: ImperialHazman: flyinghouse99: ImperialHazman: blueviking: Another Government Employee: OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.

Not done right. Should be nice and crispy, with just the right amount of cornmeal.

Nom nom nom.... As a transplant, I attest that grits (especially with honey), fried okra, sausage gravy and biscuits, cobbler and all other Southern staples are deh debbil in the best way possible.

/makes me want to fry up some spicy okra right now

Made biscuits and gravy for brinner. I like to throw some curry in for the kick or just make it with chorizo as the sausage. Yum. Only way I ever like okra was pickled.

I need to know more about this gravy before I can put my stamp of approval on it. I like my foods heavily spiced and will take chorizo over most sausages, but I feel like chorizo would shatter the integrity of a traditional gravy.

I cook the chorizo through, add a little bacon grease as necessary (because bacon), mix in some flour and add milk. Bring to a light boil and then back the heat off and cook until it's the right consistency. Stir frequently to keep the milk from scalding. Salt to taste. Comes out a little pink but otherwise it resembles the stuff I make with pork sausage.

Try making the gravy with half-and-half one time. ZOMGNOM!

Whoa. I'm in.


Yipes! There went my cholesterol....

/nomnomnomnom....
 
2012-10-13 11:18:03 PM

KeelingLovesCornholes: Garlic cheese grits casserole is a Thanksgiving requirement. Tha bomb...


recipe?
 
2012-10-13 11:20:28 PM

OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.


Read some of the other comments on fried okra.
I've had them a number of times. After the first time I only ate them to be nice to our hosts.

Slimy pile of yuck sums it up pretty well.

But yes, still better than scrapple, vile shiat it is.
 
2012-10-13 11:23:59 PM

Another Government Employee: Love shrimp and grits.


That is the best combo ever. Especially when you make the shrimp gravy really spicy!!
 
2012-10-13 11:29:20 PM
Here lies good old Rastus Solomy

Died of eatin' grits of hominy

In 1859 Anno Domini
 
2012-10-13 11:34:46 PM
TFA makes no sense. The writer sounds like a man desperate to write anything that might get him paid.* New Englander here. We do eat grits here. Collard greens, too. Pecan pie, sweet potatoes, and plenty of other stuff that TFA implies is unknown north of the Mason-Dixon. The country has changed a lot since the 1860s, and there's been a lot of moving, mixing, and sharing over the years. I don't assume that Southerners have never had maple syrup.

* There's a writer like that in Rhode Island, named Mark Patinkin. (Don't look for him, you'll just die of schmaltz and corny idiocy.) When I first moved to Rhode Island, I came across a book he'd written a few years earlier. In the introduction it said he'd moved there 18 years earlier -- so, at least 20 years before I saw the book. The book was *entirely* about things he considerd special or unique about Rhode Island. So was his other book. And probably at least one more I never saw. And so were several of his regular columns that I accidentally saw over the fifteen years I lived there. Yeah, I was a 'transplant' too, but I got over it after a few years. That ass-clown never did, somehow, and the most annoying part was that he was still getting paid to write about it *more that 35 years after moving there*, and after better people had been laid off from his paper. I'm guessing the author of TFA is like that.
 
2012-10-13 11:35:30 PM

crabsno termites: OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.

Properly fried, not slimy - good. Boiled okra, on the other hand, is good for nothing other than thickening gumbo.

/and not very good for that.


I think it's pretty darn good battered and deep fried, too.
 
2012-10-13 11:36:58 PM

0Icky0: Who is this idiot and why is he writing about food?


Thank you for saying exaclty what I was thinking, but much better.
 
2012-10-13 11:37:06 PM

you are a puppet: [collider.com image 800x439]

But how does he like them: regular, creamy, or al dente




Done in 4
 
2012-10-13 11:38:19 PM

New Age Redneck: GRCooper


Next up, this Evel Kneivel of the food world will eat polenta. 

Cornmeal. Polenta and grits are just cornmeal, no? Isn't the thing with both is that they are regarded as poverty food?

/always mixed cornmeal with my oatmeal for breakfast....mind you I am poor....f*ck....:D


I mix in cornmeal specifically to make it grainier and less like soggy paper in a bowl of glue.
 
2012-10-13 11:39:39 PM

Hack Patooey: The_Cisco_Kid: Benjimin_Dover: Cream of Wheat is very similar to grits but better in the way that pumpkin pie and sweet potato pie are similar but the pumpkin is superior to the other.
Pumpkin anything and yam/sweet potatoes are food items I pass on every time. Never have seen any way to make those flavours taste appealing.

Sweet potato fries. Trust me on this.


Don't try to convert him. More for you and me.

/loves me some sweet potato pie
//and give me seconds on the pumpkin pie
///sweet potato fries are delicious, too.
 
2012-10-13 11:42:15 PM

The_Cisco_Kid: My mom's side of the family was/is from the texarkana area and I have tried some of the Southern food options over the years. Not my preference from what I have tasted. Not as bad as some of the Mexican food staples like refried beans (completely foul no matter how they are prepared and barely edible if cold) but not far from it. Last time I had fried okra was years ago but I distinctly remember liking nothing about it at all. I am open to the idea of trying them again but in no rush at all. If grits are anything like oatmeal or that dreadful cream of wheat then there is a solid chance I would not like them. The only kind of hot cereal I have ever chosen to make is the instant flavoured oatmeal, any other type I am done after two spoonfuls at most.


Crispy critters in a cheese barrel, what DO you like? I like everything you just listed -- *especially* refritos. I think you just don't like a lot of food is all.
 
2012-10-13 11:50:35 PM

blueviking: Another Government Employee: OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.

Not done right. Should be nice and crispy, with just the right amount of cornmeal.

Nom nom nom.... As a transplant, I attest that grits (especially with honey), fried okra, sausage gravy and biscuits, cobbler and all other Southern staples are deh debbil in the best way possible.

/makes me want to fry up some spicy okra right now


Grits with honey? That just doesn't sound right.

Salt, pepper, and butter are my preferred method. If I'm feeling extravagant, I'll add some cheese and maybe mix in an over easy egg.
 
2012-10-13 11:53:34 PM

NBSV: No grits up north? I knew there was a reason I don't go up that way. It'd be extra weird to not have grits at a Waffle House at 3am.


We have grits. We do not have Waffle House. We have Denny's, though, and Denny's has grits, at any hour of the day or night. See, we are civilised.
 
2012-10-13 11:55:01 PM

The_Cisco_Kid: Benjimin_Dover: Cream of Wheat is very similar to grits but better in the way that pumpkin pie and sweet potato pie are similar but the pumpkin is superior to the other.
Pumpkin anything and yam/sweet potatoes are food items I pass on every time. Never have seen any way to make those flavours taste appealing.


Do you like ANYTHING?
 
2012-10-14 12:00:41 AM

jdjoker: blueviking: Another Government Employee: OgreMagi: Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.

Not done right. Should be nice and crispy, with just the right amount of cornmeal.

Nom nom nom.... As a transplant, I attest that grits (especially with honey), fried okra, sausage gravy and biscuits, cobbler and all other Southern staples are deh debbil in the best way possible.

/makes me want to fry up some spicy okra right now

Grits with honey? That just doesn't sound right.

Salt, pepper, and butter are my preferred method. If I'm feeling extravagant, I'll add some cheese and maybe mix in an over easy egg.


It was either honey or brown sugar and butter when I was growing up, it's one of my comfort breakfasts when I feel crappy. I could totally dig the egg and cheese thing a lot of people seem to enjoy, but it was just never the way I ate them as a kid. Might have been mum's way of getting my brother and me to eat them.
 
2012-10-14 12:11:48 AM
I've just made grits a few weeks back and it was delicious. I've got the recipe from my DS's "America's Test Kitchen: Let's Get Cooking!" Extra old (or extra sharp) cheddar cheese is the most ideal and some salt to heighten the flavor of it.
Still, I would classify grits as a junk food due to high amounts of fat -- from the cheese, butter, and eggs -- and carbohydrates -- from the grits itself.
 
2012-10-14 12:22:00 AM
I've never eaten grits, and I have to assume the reason why it's not popular in most places is the name. "Grits". It's like naming a food "Muck" or "Ooze".
 
2012-10-14 12:42:59 AM
I am a transplant up in New England, and I can find grits easy enough. Not so much in restaurants, but a few breakfast places do grits, and even do them well enough. Not a fan of the Yankee version with maple, but then again, I like mine savory, with a little cheese with a side of sausage. Biscuits and gravy up here are a lot easier to find, but there's something comforting about grits.

Lately, I have to say, I've been going lighter for breakfast, but grits is good for winters.
 
2012-10-14 12:47:17 AM
flyinghouse99

My dad also said my Grandpa used to put american cheese on slices of cake, I dunno if that's a southern thing or not.

Don't know about on cake, but cheese on hot apple pie is worth a try .
 
2012-10-14 12:48:28 AM

KidneyStone: GRCooper: Yup, they're both just cornmeal. Thats it.

Grits are made from ground hominy, which is made from corn and doesn't taste like corn.


Hominey grits are made from hominey. Not all grits are hominey grits.

But, since hominey grits and grits are both ground corn, I'm not sure what your point is.
 
2012-10-14 12:54:14 AM

Sylvia_Bandersnatch: New Age Redneck: GRCooper


Next up, this Evel Kneivel of the food world will eat polenta. 

Cornmeal. Polenta and grits are just cornmeal, no? Isn't the thing with both is that they are regarded as poverty food?

/always mixed cornmeal with my oatmeal for breakfast....mind you I am poor....f*ck....:D

I mix in cornmeal specifically to make it grainier and less like soggy paper in a bowl of glue.


If you want oatmeal to have a good texture, use steel-cut oats instead of rolled. Steel-cut oats look like this before cooking:
g-cdn.apartmenttherapy.com

They take about half an hour to cook on a stovetop, or ten minutes if you use a pressure cooker. You can also use a slow cooker and let them cook overnight, although you have to be a little extra careful about the water content (nobody likes to wake up to burnt food). Or if you have an electric pressure cooker, you can set the timer for ten minutes, take your morning shower, and they'll be ready to eat as soon as you come out.
 
2012-10-14 12:55:50 AM
Almost forgot - grits aren't just for breakfast. Want an AMAZING side dish? Cook up some grits, and instead of butter, stir in some goat cheese. Then add in thyme.

Pair that up with some roasted pork loin and fried apples. Heaven.
 
2012-10-14 12:59:26 AM
Grits are crap.
 
2012-10-14 01:07:43 AM
Grits are completely devoid of flavor and have that unappetizing gruel / phlegm consistency. If you add butter, cheese, bacon, etc... they just taste like whatever you put in them, but again with that consistency.
 
2012-10-14 01:20:15 AM

Gig103: Grits are completely devoid of flavor and have that unappetizing gruel / phlegm consistency. If you add butter, cheese, bacon, etc... they just taste like whatever you put in them, but again with that consistency.


And flour and water alone are pretty damn much tasteless pap. A dish has to have balance. Oatmeal on its own, is pretty much just warm oats. Do you eat pasta alone? Do you just shove flour into your gob? Preparation is everything.
 
2012-10-14 01:22:45 AM

FriarReb98: This guy needs to move to Cary. It's people like him that will give me a bad name when I move to NC myself.


CARY = Containment Area for Relocated Yankees.
Grits are a damp form of plain white toast. Not much alone but a solid base for delivering options.
 
2012-10-14 01:45:10 AM

rhinoguy: FriarReb98: This guy needs to move to Cary. It's people like him that will give me a bad name when I move to NC myself.

CARY = Containment Area for Relocated Yankees.
Grits are a damp form of plain white toast. Not much alone but a solid base for delivering options.


Grits, polenta, atole, kachamak,mush, even the dozen or so variants now used in Africa, it comes down essentially a porridge made from corn meal. Some toasted, some coarser, some finer, but the basics of the dishes all come down to a starchy porridge made from corn meal. Why? Because it is a caloric delivery system. Easy to digest, quick calories, readily available, and with a lot of flavoring options. Can be used in a variety of ways, from polenta which can set to firm, and then be fried or pan seared, to bulking up a stew like posole. Corn is one of the Three Sisters, the basis of much native American cuisine--corn, beans and squash. They complement one another, not just on a plate, but how they can be grown together as well, and even for nutritional needs.
 
2012-10-14 01:57:38 AM

rhinoguy: Cary


Don't worry, we're taking over the state.They're adding over 200 house around my development.More room for us Yankees.

Still laugh when a few weeks back, dumbass Rich Eisen thought all the Giants fans at the Panthers game "flew in". No numbnuts, we took over Charlotte and the surrounding area.
 
2012-10-14 01:57:54 AM

expobill: hamweg.files.wordpress.com


The first time I tried grits was in the middle of a non-stop drive from Canada to Florida with my familly. We stopped at a greasy spoon for breakfast and the waitress looked and sounded just like Flo. I ordered a western omelette and a side of grits. When she brought our order I asked "By the way, what IS grits?" She said "Grits? Grits is . . . grits!" She went to the kitchen and brought back the box to show me.

static.fastcommerce.com


BTW: Why did I get THREE kinds of gravy the last time I had breakfast at Cracker Barrel?
 
2012-10-14 02:12:31 AM
"Grits"
.
.
Can't get past the disgusting name.
.
Grits.
Gritty.
ArmPits.
.
Mushy but crunchy 'when done right'? Over/under an egg?? With hot sauce?
.
Barf.
.
(Oatmeal's bad enough.)
 
2012-10-14 04:46:28 AM
I grew up in Alaska and grits was a fairly regular breakfast item for me. I never encountered okra until coming to the south, though. Love both.

Biggest complaint I have about southern food is that it is apparently impossible to get greens that haven't been tainted by meat and/or meat flavorings. I'm not vegetarian, I just like my greens with a pinch of salt and maybe some butter, nothing else. Smoked ham flavored greens is nasty.
 
2012-10-14 08:54:55 AM
Southern food has been making inroads to northern areas for decades now as part of their 'if we can't rise again we can at least get them to like grits and we'll go from there' political strategy. I've only had grits that I liked at a southern place I ate at in ashville where they were served wonderfully seasoned with shrimp. Other than that I think they are awful.
 
2012-10-14 09:47:03 AM

anfrind: Sylvia_Bandersnatch: New Age Redneck: GRCooper


Next up, this Evel Kneivel of the food world will eat polenta. 

Cornmeal. Polenta and grits are just cornmeal, no? Isn't the thing with both is that they are regarded as poverty food?

/always mixed cornmeal with my oatmeal for breakfast....mind you I am poor....f*ck....:D

I mix in cornmeal specifically to make it grainier and less like soggy paper in a bowl of glue.

If you want oatmeal to have a good texture, use steel-cut oats instead of rolled. Steel-cut oats look like this before cooking:
[g-cdn.apartmenttherapy.com image 540x370]

They take about half an hour to cook on a stovetop, or ten minutes if you use a pressure cooker. You can also use a slow cooker and let them cook overnight, although you have to be a little extra careful about the water content (nobody likes to wake up to burnt food). Or if you have an electric pressure cooker, you can set the timer for ten minutes, take your morning shower, and they'll be ready to eat as soon as you come out.


Thanks for the tip!

One thing I've been doing for years is letting the oats soak overnight in some youghurt and water. I make my own yoghurt, which is plain and delicious, and add a certain amount of that (often with some raisins, currants, or the like). Then just enough water to cover. By morning they're soft and tangy and ready to go. Just add more water and cook till hot. The other things I add in -- farina, cornmeal, and bran -- are for additional nutrition, flavour, and texture. But I have to confess, I've never been happy with plain oats, and I'm starting to realise that it's got to do with how I've been cooking them all these years -- and as you point out, perhaps my choices in oats to start with.
 
2012-10-14 09:49:07 AM

GRCooper: Almost forgot - grits aren't just for breakfast. Want an AMAZING side dish? Cook up some grits, and instead of butter, stir in some goat cheese. Then add in thyme.

Pair that up with some roasted pork loin and fried apples. Heaven.


Yep, goat cheese polenta. Popular party dish in these parts. So are other polenta preparations, such as cheese and fruit. (I recommend raspberry.)
 
2012-10-14 10:41:37 AM
Don't tell 'em about hominy.
 
2012-10-14 10:49:17 AM

Colin O'Scopy: "Grits"
.
.
Can't get past the disgusting name.
.
Grits.
Gritty.
ArmPits.
.
Mushy but crunchy 'when done right'? Over/under an egg?? With hot sauce?
.
Barf.
.
(Oatmeal's bad enough.)


Coming from a guy who *chose* to name himself after a rectal medicail prodedure, this is a pretty amusing comment.

I'm sorry. I want to believe that you have something worthwhile to say, but I can't get past the name.
 
2012-10-14 10:53:54 AM
Boston born and bred. Grits are good!
 
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