Grits & eggs...a hunters breakfast?

[robtattoo]

And that's 300!  :D

[DaxE]

Well it is 299 post so I figured I better at least make it a even 300.

I am just coming around to grits myself after being in the south for 35 years...so I completely understand why so many people dont like them. And Mudd is right, it is basically tofu, just something to soak up what ever flavor you want to add to it.

Dax

[DaxE]

Originally posted by robtattoo:
And that's 300!   :D  

Well robtatto my phone rang while I was trying to post and you stole it from me      :mad:

Dax

[Sam McMichael]

I think grits became a Southern staple for a very simple reason. They have always relatively cheap and very filling during times when the general populace for several generations had little money. I remember hearing a lot of family  stories of the Great Depression indicating that cheap, bulky foods were needed to keep people from going to bed hungry. One of their greatest attributes is that they do take the flavor of what you add to them.

But whatever the reason they became popular, I sure am glad they did. I am a grits kind of guy.

Who would have ever thought the lowly grit would raise this much interest or be this much fun?  So hunt on, boys and girls, and when things in the hunting field get tough, reach back for the extra boost of GRITS power!

[Bullfrog 1]

Only Ron could put a non related thread on here, have it stay and reach 300plus threads. Way to go.   BILL

[S.C. Hunter]

Ron,

 I was born and raised in South Carolina and yes grits and eggs were a normal breakfast with a little liver pudding. My grandmother would put cheese on the grits sometimes we had fat back country ham with red eye gravy and shrimp and grits. We had grits daily and sometimes for supper. I miss those days.

[todd smith]

I'm still enjoying mine most mornings...  Just wish I could find the long cookin' kind!

Ron, I'M going to put the grits in MY chili next year.  It may be your thread, but the GRITS CHILI is MY idea...      

Just kidding.      

They're great!          todd

[reddogge]

Not grits but related....corn meal mush, fried to a golden brown and topped with syrup.  Combine water, corn meal, salt and put in a glass pan and refrigerate overnight.  Cut it into 1/2" slices and fry golden brown.  Very tasty.  My father's aunt served this to me as a very young child in the 40s.

[bawana bowman]

Reddogge,

My mother use to make the same cornmeal mush when we lived in Pa.
I started doing the same thing with grits when we moved to Fl.
They both taste the same when fried and syrup is added.
I honestly believe the only difference between the two is the color. One being yellow and the other being white.
I've even been known to pour syrup on a bowl of grits when eating breakfast out around home. Get some strange looks, but then I explain about the cornmeal mush. Have actually gotten a few folks to try it, and they like it.
I believe Italian Polenta is the same as cornmeal mush and grits with a different name.
Have no idea how any of this is Trad related?

[buckster]

Grits & Eggs... "it's want's for breakfast"!

[OkKeith]

Well... Daddy spent some time at Fort Dix (New Jersey?). He picked up the taste for a slice of sharp cheddar with his apple pie there.

Mom's folks were the grits eaters. Originally down by way of Tenn., Old Kentuck then into Indian Territory. Dad's folks are from SW Arkansas, through South Carolina and Alabama so it was rice for breakfast (with milk and sugar) and rice for supper (with gravey).

Grits are like a lot of other foods. You like them or you don't. My Dad doesen't like watermelon. Can't stand even the smell of it. Who doesen't like WATERMELON?

My wife is about as German as you can get, without actually being from Germany. She doesen't really like pickles and can't stand dark beer... go figure.

I have to throw this in though. Most folks I know who say they don't like grits, have only ever had the instant kind. Once I make REAL grits for them and grate in some asiago cheese and a small splash of white wine as they cook, most (not all) change their minds.

OkKeith

[robtattoo]

TTT for Ron.


 

[2treks]

[robtattoo]

Hadta be done Chuck!

[calgarychef]

Don't know if it's been mentioned but ham steak with red-eye gravy and grits is about as close to heaven as you can get on a cold morning.

[ArkyBob]

I knew this would come back up sooner or later. It must be the summer boredom!!!

BOB

[Stone Knife]

Here's a Yankee question, What are Grits?

[ron w]

Jim.....do you live under a rock?      You need to get out more often!!

[snakebit40]

Originally posted by Stone Knife:
Here's a Yankee question, What are Grits?

[robtattoo]

Oh come on now....I'm a ferriner & even I know what grits is!