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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 09:12:04 PM
What the hell is the matter with grits? I'm New England born and bred, and I love grits.
 
2012-10-13 09:12:42 PM
mmm eggs and grits yum
 
2012-10-13 09:12:58 PM
c498390.r90.cf2.rackcdn.com
 
2012-10-13 09:15:31 PM
collider.com

But how does he like them: regular, creamy, or al dente
 
2012-10-13 09:15:49 PM
"But, jeez. Cheese for breakfast? Not for me"

Who is this idiot and why is he writing about food?
 
2012-10-13 09:18:59 PM
Grits are awesome. Fried okra (another Southern favorite), however, is the devil's own food. Evil, nasty, slimmy pile of yuck.
 
2012-10-13 09:19:02 PM
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.
 
2012-10-13 09:20:50 PM

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


Ummm...how can something fried by slimy??

\have zero problem with fried okra
 
2012-10-13 09:20:52 PM
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
 
2012-10-13 09:21:09 PM

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.
 
2012-10-13 09:21:28 PM
Next up, this Evel Kneivel of the food world will eat polenta.
 
2012-10-13 09:21:44 PM

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


Still sounds more appetizing than scrapple.
 
2012-10-13 09:24:32 PM
Grits are fantastic if properly prepared (with any number of additions), and eaten while fresh and hot.

Subtract any of those and they become something else entirely.
 
2012-10-13 09:27:44 PM

0Icky0: "But, jeez. Cheese for breakfast? Not for me"

Who is this idiot and why is he writing about food?


Dude's never had a cheese omelet?
 
2012-10-13 09:30:15 PM
MD to NC transplant here. Kids have been raised on grits & scrapple. Oh, we eat them with either Cholula or Texas Pete.

Damn. Now I'm hungry.
 
2012-10-13 09:30:21 PM
Just wait till you try chitlins.
 
2012-10-13 09:32:39 PM
I grew up eating grits, but I eat oatmeal now because it's healthier. Grits are more like a treat or comfort food nowadays.
 
2012-10-13 09:34:18 PM
It's all in the preparation. Grits can be quite yummy.
 
2012-10-13 09:34:40 PM

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.
 
2012-10-13 09:37:48 PM
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
 
2012-10-13 09:39:43 PM
Love shrimp and grits.
 
2012-10-13 09:41:57 PM
"Instant grits are the work of the devil. An abomination that should never be spoken of, much less eaten."

No self-respecting Southerner uses instant grits.
 
2012-10-13 09:44:21 PM

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
 
2012-10-13 09:48:48 PM

Hack Patooey: What the hell is the matter with grits? I'm New England born and bred, and I love grits.


I am New England born and bred as well, and I use grits to fill cracks in my driveway.
 
2012-10-13 09:50:41 PM
upload.wikimedia.org
 
2012-10-13 09:50:45 PM

AnotherOldFart: Hack Patooey: What the hell is the matter with grits? I'm New England born and bred, and I love grits.

I am New England born and bred as well, and I use grits to fill cracks in my driveway.


Well, of course! You don't think I eat that crap, do you?

/actually, I do
//yum!
 
2012-10-13 09:50:57 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


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

About as exotic as oatmeal or pasta.

It's just the name that gives people the willies. They'd probably puke if you put some sweetbread on their plate (their loss).
 
2012-10-13 09:56:49 PM
I once ate something called head cheese that I found in my Grandpa's refrigerator, never again. 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.
 
2012-10-13 09:57:03 PM

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


Heresy!!! Fried okra with a dash of hot sauce. Them's good eats.
 
2012-10-13 09:57:15 PM
I love grits. Add some cheese, hot sauce, and a fried egg and it tastes just like cheese, hot sauce, and fried eggs.
 
2012-10-13 09:59:40 PM
hamweg.files.wordpress.com
 
2012-10-13 09:59:56 PM

flyinghouse99: I grew up eating grits, but I eat oatmeal now because it's healthier. Grits are more like a treat or comfort food nowadays.


Actually, if you sort of read between the lines, oatmeal is pretty bad for you. Your body just breaks down any grain into simple sugar, and the fiber content is minimal, especially considering how highly processed it usually is. Just bare bones naked both're the same.

And by 'read between the lines' I mean...look at the calories, and throw out the past 10 years of 'starches are great if they're whole grains!!!!!' marketing. Even the US 'my plate' which replaced the food pyramid implies if not outright states we need to reduce grains.

You'd be better off with a slug of protien and a fruit (any type).
 
2012-10-13 10:00:58 PM

Prank Call of Cthulhu: I love grits. Add some cheese, hot sauce, and a fried egg and it tastes just like cheese, hot sauce, and fried eggs.


Ding ding! Grits are a delivery system for other flavors. Again, like pasta, rice, etc.
 
2012-10-13 10:03:00 PM
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.
 
2012-10-13 10:04:32 PM
I live in Minnesota and I like grits well enough; I've never understood eating sweet things for breakfast anyway (dessert at 7am?) and a little salt and pepper makes grits tasty without being too heavy.

For a weekend breakfast, grits with a little butter, garlic powder and a daub of sour cream (yes, really) is just magnificent.
 
2012-10-13 10:04:52 PM
What's this about grits being a Southern thing?

The founder of my state, Roger Williams, waxed poetic about the Narragansetts and Wampanoags eating grits.

In 1643.

They liked to put strawberries and blueberries in their grits.
 
2012-10-13 10:06:29 PM
Doug Phillips, who often sits to my right, suggests daily that I order cheesy grits. I may have to try them, just to slide him off to another topic. But, jeez. Cheese for breakfast? Not for me.

Farking dumbass.
 
2012-10-13 10:09:07 PM
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.
 
2012-10-13 10:18:14 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


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.
 
2012-10-13 10:19:46 PM

bubo_sibiricus: What's this about grits being a Southern thing?

The founder of my state, Roger Williams, waxed poetic about the Narragansetts and Wampanoags eating grits.

In 1643.

They liked to put strawberries and blueberries in their grits.


I've done blackberries and huckleberries in season. Best with a touch of sorgham syrup and butter.
 
2012-10-13 10:21:27 PM

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.


You must be either from Florida or South Texas. When I lived in Miami, some of the Cubano neighbors did that. It was a nice change of pace, but I wouldn't do it every day.
 
2012-10-13 10:21:33 PM
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.
 
2012-10-13 10:23:18 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.

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.
 
2012-10-13 10:25:58 PM

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.


Oooh, I'll have to remember that next time, chorizo in biscuits and gravy would definitely be a hit with the Texan hubby.

Excuse me, I need to wipe up the drool.

/likes my version of bieroch
//throw a few serrano chiles, cumin, garlic, etc in with the beef and cabbage
 
2012-10-13 10:26:50 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.


Sweet potato fries. Trust me on this.
 
2012-10-13 10:28:10 PM

Another Government Employee: 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.

You must be either from Florida or South Texas. When I lived in Miami, some of the Cubano neighbors did that. It was a nice change of pace, but I wouldn't do it every day.


Army brat so my tastes are...eclectic. (Not going for the kimchi grits though.)
 
2012-10-13 10:28:54 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


If you live near a store with a bulk section, check out their oat offerings. You may be able to get whole or steel-cut oats for less than rolled oats, although they'll take longer to cook, and I don't know if they'll be as cheap as cornmeal.

Yes, you can cook whole oat groats, but if you don't use a pressure cooker, you'll have to simmer them for at least three hours. And if you under-cook them, you may find yourself pooping seed coats for a few days after.
 
2012-10-13 10:29:08 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.


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.
 
2012-10-13 10:34:23 PM

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.
 
2012-10-13 10:34:38 PM

blueviking: 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.

Oooh, I'll have to remember that next time, chorizo in biscuits and gravy would definitely be a hit with the Texan hubby.

Excuse me, I need to wipe up the drool.

/likes my version of bieroch
//throw a few serrano chiles, cumin, garlic, etc in with the beef and cabbage


Much like bacon, there is very little that cannot be improved with some judicious chorizo-ing. Hope hubby enjoys.

/Throw some in your mac and cheese some time. Another of my favorites.
 
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!
 
2012-10-14 10:57:11 AM

Sylvia_Bandersnatch: 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.)


Also works with bleu cheese, especially if you pair it with something very sweet (like a meat with a maple syrup glaze/sauce).

Been meaning to try it with Boursin, seems like it would go really well.
 
2012-10-14 11:01:36 AM
I'm kind of intrigued. How do you cook basic, no-nonsense grits?
 
2012-10-14 11:09:43 AM

Nogale: I'm kind of intrigued. How do you cook basic, no-nonsense grits?


Cook 'em in salted boiling water for about 20 minutes. About 4:1 water:grits. Easy peasy.

Can use milk instead of water if youre feeling fancy :)
 
2012-10-14 11:21:07 AM
Also, stir as soon as you put the grits in (for smoothiness), and stir occasionally.
 
2012-10-14 11:34:31 AM

plainlyclueless: Don't tell 'em about hominy.


Or farina, heh.

What's amusing to me is that a very popular Northern dish is cornbread. Which is just biscuits made with some added grits.

To be entirely fair, and to clarify a source of confusion in this thread, we use a lot of different words for what are all just slightly different preparations of dried maize:
- whole cob (used mostly for decoration)
- whole kernel (unground, mostly used in the U.S. for popcorn)
- hominy (whole kernels treated with lye* -- used in Latin America for mote, a kind of whole-grain grits)
- polenta / angu / cornmeal mush / grits (all the same thing -- coarse-ground hominy)
- cornmeal (finer ground corn, typically untreated; most is used in baking or sometimes for samp porridge)
- masa (hominy cornmeal treated with limewater, used to make tortillas**)
- cornflour*** (very finely ground, typically used in breading and to reduce gluten in wheatflour-based recipes; if treated, it's 'masa harina,' an ingredient in tortillas)
- cornstarch -- finely ground product made by grinding only the endosperm (starchy part) of maize

* The reason for this has to do with nutrition. The human digestive system is unable to liberate niacin, a vital nutrient, from untreated corn. As a subsistence crop, untreated corn will eventually lead to a deficiency known as pellagra. The treatment (known as 'nixtamalization' also liberates two other vital nutrients, lysine and tryptophan, but not in sufficient quantities: If eaten for subsistence, corn must also be eaten alongside high-protein foods such as beans, in order to get whole and balanced nutrition. Modern strains of maize have been bred to deliver higher levels of lysine, but it must still be liberated by alkali treatment in order for us to benefit from it.

** This treatment, along with nixtamalizatoin, also makes the calcium content more accessible, helping to balance the high phosphorus content.

*** Some of our Commonwealth friends, especially British and Australian, use this term synonymously with what we call 'cornstarch'. They are not the same thing, however. True cornflour is made from *whole* ground corn (treated or not). Cornstarch is made from ground maize endosperm. Since we haven't come up with a better word for 'really finely ground whole maize,' I suggest our Commonwealth friends start using 'cornstarch' for the product that's mostly starch, since we're never going to stop calling the whole-maize product 'cornflour'.
 
2012-10-14 11:36:39 AM
Did someone say "nutritional anthropologist"?
 
2012-10-14 11:40:15 AM

GRCooper: Boursin


I dunno. Tastes vary, but I really like the tangy bite of bleus, and would probably feel the sweet would ruin it. But I'm willing to try anything, so why not?

I've always seen the party polenta loaves with cream cheese or chevre (almost always with flavourful additions), but Boursin or any other soft cheese, especially flavoured varieties, would be worth trying.
 
2012-10-14 11:41:21 AM

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'm kind of partial to pickled okra myself. Have had both good fired okra, and slimy fried okra. The latter is pretty disappointing,

OT, I love grits. My girlfriend will make them for Sunday breakfast every so often but I'm the only one who eats them. For not liking them herself she makes them quite well.
 
2012-10-14 11:49:02 AM

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

recipe?


seconded. I want to try this out.
 
2012-10-14 12:36:59 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 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.
 
2012-10-14 12:55:03 PM
CSB:

My company opened a new store in Biloxi, MS earlier this year. I went for the grand opening weekend. We literally had shrimp and grits for breakfast, lunch, and dinner. The caterer's breakfast ones were great but if you ever find yourself in Biloxi go to Back Bay restaurant and order them. They do a Gouda Shrimp Mushroomy delicious thing along with a couple fried grit cakes. OMFGYUMNUMYUM. It's heaven in a bowl.
 
2012-10-14 01:28:18 PM

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.


You make a fair point. Except I've never seen plain pasta on a menu but the grits I had were plain. I don't eat plain oatmeal either, but oats aren't as devoid of flavor as grits.
 
2012-10-14 02:09:23 PM

Sylvia_Bandersnatch: 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.


I do enjoy yogurt as a topping for oatmeal, but I've never actually cooked it in yogurt.

If you're going to look for steel-cut oats in stores, the McCann's tin is what you're most likely to find:
fitnessgurunyc.com

However, if your grocery store has a bulk section, you can usually get steel-cut oats in bulk for cheaper. And if you're feeling adventurous, you can try whole oats, although as I mentioned in an earlier post, those take about three hours to cook on a stove (or just under one hour if you use a pressure cooker).
 
2012-10-14 02:32:53 PM

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.


Hehe. Fair nuff, brutha!
 
2012-10-14 02:34:15 PM

Nogale: I'm kind of intrigued. How do you cook basic, no-nonsense grits?


First you snatch some corn. Then you bander it around a bit. Add some water and heat a viola.
 
2012-10-14 03:11:20 PM

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


Pretty sure that in the South, anyone with a "Yankee accent" is a Yankee, as far as they're concerned.
 
2012-10-14 03:21:03 PM
anfrind, Sylvia_Bandersnatch, GRCooper

Thanks.
 
2012-10-14 04:26:41 PM
This thread is proof that we need a permanent food tab. Get Farkers started on food and cooking and we just don't shut up.
 
2012-10-14 07:19:26 PM
Hominy grits?

A zillion!


/can't believe I'm the first...

/big ol' grits fan. Cheese, hot sauce, and biscuits and gravy. And bacon.
 
2012-10-14 07:37:17 PM
I happened to be shopping at Sprouts Farmer's Market in Sunnyvale, CA a few hours ago, and this thread motivated me to check their bulk prices on oats and corn:

Rolled oats: $0.99/pound
Steel-cut oats: $0.99/pound
Cornmeal: $0.79/pound
Grits: $1.49/pound

(I didn't see any whole corn or whole oat groats in their bulk section.)

Maybe it's different in other parts of the country, and maybe things have changed over time, but at least in Silicon Valley right now, it looks like oatmeal is actually cheaper than grits. In fact, while I don't remember the exact prices, I noticed that oats were also cheaper than rice.
 
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