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(Greensboro News-Record)   Yankee tries grits, lives to tell about it   (news-record.com) divider line 13
    More: Amusing, Yankees, porkchops, salt and pepper, hot sauces, Yankee tries  
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5011 clicks; posted to Main » on 13 Oct 2012 at 9:10 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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Archived thread
2012-10-14 04:26:41 PM  
1 votes:
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 11:36:39 AM  
1 votes:
Did someone say "nutritional anthropologist"?
2012-10-14 11:34:31 AM  
1 votes:

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 01:45:10 AM  
1 votes:

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 01:22:45 AM  
1 votes:

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 01:07:43 AM  
1 votes:
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 12:55:50 AM  
1 votes:
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.
2012-10-13 10:28:54 PM  
1 votes:

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 10:26:50 PM  
1 votes:

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 09:59:40 PM  
1 votes:
hamweg.files.wordpress.com
2012-10-13 09:57:15 PM  
1 votes:
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 09:20:52 PM  
1 votes:
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 09:15:49 PM  
1 votes:
"But, jeez. Cheese for breakfast? Not for me"

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