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Using a single plate is called efficiency.  Why dirty 2 plates?  He makes it seem like the whole of the British population is afraid of touchies.

But I can't really defend that corn and water slosh that buffets call grits.  If anything could give someone a bad view of American foods, watery grits is it.

"What the hells a grit?"

cousin Vinnie

It's simply corn porridge. While it's not as good as making porridge out of oats, it's better than making it out of dried peas.

You put syrup on bacon... not eggs.

ScifiterX wrote:

It's simply corn porridge. While it's not as good as making porridge out of oats, it's better than making it out of dried peas.

Disagreement

ScifiterX wrote:

I prefer my porridge made of oats or wheat, my eggs with cheese and/or season salt and my bacon plain. Peas are best steamed, nuked, or in soup.

Wait a second.  Are we defining porridge as something we eat with milk pour over ?   I may retract my comment above.

Weird.  I always had this impression of grits being something like hashbrowns, but made out of corn.  Now I find that grits are a soft gloop, devoid of any real substance.  Sounds like the Grits to me.

resedit wrote:

The quality of grits, I guess like most food, really depends upon who make it.
Good grits are home made - I suspect the professor from England has only been exposed to stuff that is fairly low quality at buffet tables.

I have to agree with resedit. I didn't think I liked grits back when my only exposure to them was at buffet breakfasts and restaurants such as Denny's and Cracker Barrel. Then my husband and I went to Charleston, South Carolina, and experienced real grits, cooked stone-ground grits. When made properly, grits can be delicious additions to the breakfast table. But some might consider them to be troublesome and time-consuming to make. But all things that are worth doing are worth taking the time to do properly.

zeitgeist wrote:

resedit wrote:

There is no excuse for not liking grits.

Sure there is: having functional taste buds.

ScifiterX wrote:

It's slimy corn porridge.

That's more accurate now.

Proper grits should not be slimy. They should be fairly light and creamy - or at least mine turn out that way.

Grits are a remarkably versatile food that can be made either sweet or salty. Cheese grits are a good example of a salty dish that is certainly not slimy. I also make a very good cinnamon and nutmeg grits-based dish that is very custard like.

Don't assume all grits are like the cheap, poorly cooked crap you find in most places.

It would seem that something I wrote in here was taken as a personal attack and was removed.  As such, I won't repeat what it said, but I will say that it was meant as good-natured ribbing, nothing more.

I apologize unreservedly for any upset it may have caused.  It was not my intent to spread discord.


... but I still don't like grits.




Edit: fixed bad phrasing

Last edited by zeitgeist (2008-11-23 10:19 pm)

I love grits ... extra salt and triple butter for me

lol.. Thats how I eat my corn too.