...and I don't understand the appeal. Why do southerners love it so much?
You probably had them plain jane. If you eat them like that they are too bland. My mother adds garlic, cheese, and jalapenos to them and they are delicious.
|
...and I don't understand the appeal. Why do southerners love it so much?You probably had them plain Jane. If you eat them like that they are too bland. My mother adds garlic, cheese, and jalapenos to them and they are delicious.
I think they had a small pat of butter on them, it was otherwise pretty plain and the texture was not what I expected.
I'm not from the south, but I've always loved grits. Throw some butter and syrup on them and they're excellent. Or simply butter and brown sugar. Mmmmm...
...and I don't understand the appeal. Why do southerners love it so much?
I'm a transplanted southerner(15 years now) and I have grits dang near every way you can think of, and I still can't eat them. Interestingly though, most southerners that I have met can't eat oatmeal, which growing up in northwest Ohio, I eat on a regular basis
I've never cared for grits either, but then they're really bad for me so that's okay. I much prefer oatmeal. :)
|
|
...and I don't understand the appeal. Why do southerners love it so much?I'm a transplanted southerner(15 years now) and I have grits dang near every way you can think of, and I still can't eat them. Interestingly though, most southerners that I have met can't eat oatmeal, which growing up in northwest Ohio, I eat on a regular basis
Yeah, I grew up on oatmeal. Not that they are the best thing ever but a pretty healthy breakfast to get me through the morning.
..with gobs of brown sugar and juicy plump raisins like me grandmammy used to make.
I eat it with butter and sugar.
I don't get how anyone can dislike either oatmeal or grits. Both are generally flavorless and how good they are depend completely on how much "random good stuff" (butter, sugar (brown or otherwise), syrup, raisins, or <other random fruit>) you put in it/them.
I mean really... how can you dislike completely bland, flavorless paste?
I think, quite literally, I could enjoy a bowl of liquefied cardboard as long as there was enough "good stuff" (see above) in it.
now rice cakes, OTOH...
My wife's from South Carolina. She once saw me put maple syrup on grits and threatened to divorce me on the spot. Evidently salt, shrimp, ham hock, fatback, and "redeye gravy" (whatever that is) are all OK, but syrup is a lynching offense. Who knew.
Every time we watch My Cousin Vinnie and Joe Pesci says "what is a grit?" I have to endure her saying "That's you! Dumb yankees!"
Charleston, South Carolina checking in!
Make your grits with heavy cream and a stick of butter and you'll start to see the appeal a little more I think :)
Also, try a good plate of shrimp and grits with a tasso ham gravy and you'll sing a new tune.
My personal favorite comfort food of all time is grits, bacon, and scrambled eggs. It was what my grandmother always made me in the morning when I went to visit. To this day I mix the eggs in with the grits, crumble the bacon on top, and mix thoroughly. A bite here or there will be scooped onto a piece of thin toast, which will also serve to clean the plate at the end of the meal. Nothing is better.
I think that's probably the root of grits' appeal for me actually. It's the memories. In different parts of the country and from family to family there's that dish that just says "home", be it lasagna, chicken and dumplings, barbecue, etc.
For myself and many other Southerners that food is grits.
Born and raised in North Carolina. I'm both a fan of grits and oatmeal. I like my grits salty and my oatmeal sweet. Don't cross the streams! I've also been to Charleston, SC and Savannah, GA and had shrimp-n'-grits and they're absolutely awesome! In addition, there's a local breakfast place here in Charlotte, NC that does white cheddar cheese grits that are...to...DIE...for...
So, for everyone who just doesn't like grits or doesn't understand them, etc...I say, great! All the more for me! That's pretty much how it works between my wife and me. She's originally from Southeast Asia, so she's stuck on having rice with virtually every meal. And I get all the grits at breakfast time. :-)
...and I don't understand the appeal. Why do southerners love it so much?
You poor, poor man. Come over to my place. I have porridge.
...and I don't understand the appeal. Why do southerners love it so much?
Born and raised in rural Georgia right here! If you just eat grits by themselves, then yeah, they're kinda bland. What makes them good is when you mix in some butter, cheese, and some garlic powder. Then they're fantabulous!
My wife's from South Carolina. She once saw me put maple syrup on grits and threatened to divorce me on the spot. Evidently salt, shrimp, ham hock, fatback, and "redeye gravy" (whatever that is) are all OK, but syrup is a lynching offense. Who knew.
Every time we watch My Cousin Vinnie and Joe Pesci says "what is a grit?" I have to endure her saying "That's you! Dumb yankees!"
yeah I get the "dumb yankee" thing alot, even after 15 years, but thats rural tennessee for ya.
"U aint frum roun here r ya boy?"
The first time I read this I thought it said three beers. I would need at least that to eat porridge.And three bears?...and I don't understand the appeal. Why do southerners love it so much?You poor, poor man. Come over to my place. I have porridge.
Thank god I'm not the only one who saw that. And I'm wearing my glasses today. Time to visit the optometrist...
Eating plain grits is akin to eating a slice of fresh white bread: fairly tasteless. They're best combined with more flavorful ingredients.
However, like white bread and saltine crackers, many people actually enjoy the plain taste. Compared to rich foods like bacon and sausage, grits can be refreshing and palate cleansing.
If you're in the east you just say "No I'm from Mephis," and if your in the west you say "No, I'm from Knoxsville." Worked for me when I lived there.
HA! thats great! I'm going to try that, I actually live in southern middle (Lynchburg, for all you Jack Daniel lovers) so I can use both.
|
If you're in the east you just say "No I'm from Mephis," and if your in the west you say "No, I'm from Knoxsville." Worked for me when I lived there.HA! thats great! I'm going to try that, I actually live in southern middle (Lynchburg, for all you Jack Daniel lovers) so I can use both.
I actually lived near Lynchburg for about six monthes doing missionary work. That's where I learned that trick.
Every time we watch My Cousin Vinnie and Joe Pesci says "what is a grit?" I have to endure her saying "That's you! Dumb yankees!"So...errr....what IS a...a grit?
Where I am, it's what they're spreading on the roads, to beat the ice...
A grit is a tiny pulverized piece of corn
"Them's hominy. Corn."
--My Cousin Vinnie
And if you have any leftover grits.. make little patties and fry them up. Mmmmmmm
|
My wife's from South Carolina. She once saw me put maple syrup on grits and threatened to divorce me on the spot. Evidently salt, shrimp, ham hock, fatback, and "redeye gravy" (whatever that is) are all OK, but syrup is a lynching offense. Who knew.
Every time we watch My Cousin Vinnie and Joe Pesci says "what is a grit?" I have to endure her saying "That's you! Dumb yankees!"
Red Eye gravy is gravy with coffee in it. (Though growing up I always assumed it was gravy with ketchup in it as that was the way my Grandfather liked his).
I like my grits with butter, milk and plenty of brown sugar.
ok rural North Carolina checking in here.
Grits should be mixed with you eggs and salt and pepper to taste. They have little to no flavor themselves but are a great mixer. If you try to sweeten them in anyway then unfortunatly you are forever marked as a northener. Adding cheese or sausage or bacon if ok and even desired but grits are NOT nor should they ever be treated like cream of wheat.
Mmm...southern polenta.
Word.
I like mine with butter and bacon.
I am a cheese grit guy. Butter and cheddar are the way to go. I make mine with a bullion cube added to the boiling water, then the grits and finally the butter and a ton of cheese! Add a couple splashes of Tabasco and throw a couple of over easy eggs on top and your good.
Sadly I ran out yesterday, or I would have to be in cooking some right now. :(
What I do is cook them up, pour them in a loaf pan, cover them with saran wrap and stick it in the refigerator, next day slice it in thick squares, bread um in egg and flour and fry them up, then cover them in butter and maple syrup. I can hear my arteries screaming now.lol
|
|
What I do is cook them up, pour them in a loaf pan, cover them with saran wrap and stick it in the refigerator, next day slice it in thick squares, bread um in egg and flour and fry them up, then cover them in butter and maple syrup. I can hear my arteries screaming now.lol
I'm shocked it took someone this long to mention frying something...
Born and raised Texan, transplanted to Arizona. I can't stand the stuff any which way. Don't care for oatmeal either.
I'm a fried-eggs-and-bacon breakfast kinda guy.
And green eggs and ham, Sam I am...
Grits are great with fried eggs and bacon.Born and raised Texan, transplanted to Arizona. I can't stand the stuff any which way. Don't care for oatmeal either.
I'm a fried-eggs-and-bacon breakfast kinda guy.
I've lost count of the times I've been told "grits are great with _____", have yet to find something I like them with....
Heck, I've never had grits. It wasn't until My Cousin Vinny when I first heard of 'em.
I'm definitely not Southern.