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09-23-2015, 11:24 AM | #76 | |
Cast Iron Jedi
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Quote:
It's funny because it's true. You could also change out every grit reference in that post with sweet tea vs. tea and it'd be accurate, as well. |
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09-23-2015, 05:59 PM | #77 |
Molôn Labé
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steel cut oats , put them in your crock pot on low before you go to bed and they will be ready when you get up
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09-23-2015, 05:59 PM | #78 |
Cast Iron Jedi
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Grits
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09-23-2015, 06:50 PM | #79 |
Needs more middle fingers
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Ahh the hashbrowns. Knew i was missing something...
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09-23-2015, 09:34 PM | #80 |
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There's a scene in the Grapes of Wrath, IIRC, where there's a family of EYE-talians camped next to some hillbillies. They wind up with a brace of rabbits and share 'em out, along with some cornmeal. The Italian mama-mia stews her rabbit up, and makes a pot of polenta to serve w/the rabbit stew. The Hillbilly folks fry their rabbit up and make a pan of good cornbread. They each look over at the other camp and are disgusted that 'those fools wasted that good food!'
Technically, hominy grits - made from hominy rather than 'plain corn' - can benefit folks suffering from pellagra. It's a disease we don't see in the US anymore, it's basically a vitamin B3 deficency. If you turn plain corn into hominy, the process releases some B vitamins - and improves the health of 'peasants' who live on corn, think rural South, or South America. Anyway, hominy exists for a reason and if you don't like it - cool - just remember it saved a lot of lives in the past. Cheese grits/garlic cheese grits are my personal favorite version - let me recommend Threadgills in Austin to anyone wanting to try good garlic cheese grits. Here's a recipe for their version: http://www.food.com/recipe/threadgil...e-grits-195701
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09-24-2015, 03:21 AM | #81 |
Seeking the Truth daily
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Grits made from heirloom corn are amazing. It is what they use at Rye in Overland Park and canbe purchased from Anson Mills online.
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09-24-2015, 10:13 AM | #82 |
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One of the best things I've ever eaten was crawfish etoufee over grits down in Florida. Creamy grits with an insanely deep flavored tomato based etoufee. Holy shit it was good.
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10-04-2015, 09:02 AM | #83 |
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We have a local farm and granary that supplies grits to several of the higher end restaurants in Montgomery. They are very, very tasty. I'm trying to find out what kind of corn they are, but they're very comparable to Anson Mills. And since I can't get Anson Mills unless I order online, I'll go for the locals.
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10-04-2015, 09:03 AM | #84 |
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Yall got me cravin grits again this morning
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10-04-2015, 09:05 AM | #85 |
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