I'll wait until the Clinton Hill Gastronome can take pictures of the attempt so she can report on the momentous occasion.
I love the letters in this particular bowl of grits.
Thursday, January 24, 2008
Sitcoms About Waitresses Have Influenced My Palate For Too Long!
This past weekend I was discussing grits with Mitch and he was surprised that I have never tried them. I don't think I've ever even had a bite. If I have, it didn't register. I think I might be ready to try them and give them a chance. Are they as gooey and mushy as they look?
I'll wait until the Clinton Hill Gastronome can take pictures of the attempt so she can report on the momentous occasion.
I love the letters in this particular bowl of grits.
I'll wait until the Clinton Hill Gastronome can take pictures of the attempt so she can report on the momentous occasion.
I love the letters in this particular bowl of grits.
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7 comments:
I actually just had grits for the first time about a week ago when i decided to make them for Jeremy who loves them. I followed the directions on the package, but they did not specify how many servings the recipe made. We ended up with 4 cups of grits. So I consumed a lifetime of grits my first time out.
They were delicious. I put in lots of cheese!
Is it weird that we both escaped the Burg without ever trying them?
i wouldn't call them gooey, but definitely mushy. maybe even "gloppy".
they're essentially flavorless, so salt, pepper, butter and/or cheese are recommended.
I will agree with Jamie, gloppy sums it up. Depending on amount of water and time left to simmer they can either be a watery mess or a very sticky, almost paste like solution but i find it best when they are in the middle - thick and somewhat soupy. The add ins are key whehter they be cheese, pepper, pine nuts or letters.
I loathe grits.
The last time I had them was in R.I. I was served them with eggs for breakfast.
If it's any consolation I do recall that Tip O'Neill used to love them. Ronald Reagan forgot to serve them at the White House congressional breakfast.
He only forgot once.
My southern grandma usually made 2 versions of them: one with salt, pepper, butter and cheese and another with brown sugar and raisins. Yum! Something for everyone!
bonjour! i'm 99% positive you've had grits. i always get them instead of potatoes with brunch at great jones.
the bits of corn provide texture so they're not exactly mushy. i like them gloppy or cooled down to set. then you can cut into pieces and cook via a second method like grilling or pan frying. in general, i'm into porridgey-type foods.
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