Nogale: I'm kind of intrigued. How do you cook basic, no-nonsense grits?
plainlyclueless: Don't tell 'em about hominy.
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.
Bucky Katt: KeelingLovesCornholes: Garlic cheese grits casserole is a Thanksgiving requirement. Tha bomb...recipe?
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.
hubiestubert: 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.
Sylvia_Bandersnatch: anfrind: Sylvia_Bandersnatch: New Age Redneck: GRCooperNext 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....:DI 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.
radiobiz: 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 think you may have inadvertently swapped those. They are similar in that grits may be the tastiest thing to ever decend from heaven while cream of wheat is best used for sopping up old motor oil off the driveway. That stuff is NASTY.
TomD9938: from Ohio. I've also lived in Illinois and Nebraska. I grew up in Washington state.a Yankee. A big ol' Yankee.So... damn near everyone is a Yankee? That doesnt sound right./MudDuck
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