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re: The Deep South and Grits. Do you eat Grits?
Posted on 2/17/16 at 3:32 pm to hogminer
Posted on 2/17/16 at 3:32 pm to hogminer
quote:
You would be wrong. Central, southern, and eastern Arkansas grits are about as common as hashbrowns.
According to the maps and the pdf, grits consumption in Arkansas is about as common as grits consumption in Colorado.
2
Posted on 2/17/16 at 3:55 pm to Rounder1
quote:
I live in the most Grit intensive area of that map and I like them just fine but don't go out of my way to have them.
A much older friend of mine that passed away a year or so ago did something interesting with his leftover grits. He would put them up in Jelly Jars and refrigerate them until the congealed. Then he would remove his "Grit loaf" from the jar, slice them and then fry them. He was the only person I knew that did this.
Basically Polenta
Posted on 2/17/16 at 4:00 pm to TigerTalker16
quote:
I don't like cheesecake or pie either.
Posted on 2/17/16 at 4:00 pm to Numberwang
I eat grits
Posted on 2/17/16 at 4:00 pm to Person of interest
never tried syrup grits but it sounds fricking delicious.
Posted on 2/17/16 at 4:01 pm to Rounder1
quote:
A much older friend of mine that passed away a year or so ago did something interesting with his leftover grits. He would put them up in Jelly Jars and refrigerate them until the congealed. Then he would remove his "Grit loaf" from the jar, slice them and then fry them. He was the only person I knew that did this.
restaurant down the street makes fried Jalapeno Grit cakes
Posted on 2/17/16 at 4:02 pm to FlatwoodsForester
I'm from LA but grew up in TN. I eat grits the way my dad eats grits, naturally.
Posted on 2/17/16 at 4:05 pm to Numberwang
Ew frick no. Grits are disgusting. I had them once at Cracker Barrel...never again 
Posted on 2/17/16 at 4:11 pm to Numberwang
Growing up in Kentucky, we ate hominy grits occasionally. Living in Georgia, I would eat Deep South grits in restaurants but they weren't as good.
Posted on 2/17/16 at 4:15 pm to Kentucker
quote:
hominy grits
quote:
Deep South grits
Posted on 2/17/16 at 4:26 pm to Numberwang
quote:
According to the maps and the pdf, grits consumption in Arkansas is about as common as grits consumption in Colorado.
I lived in LR for 35 years. Grits are common place, trust me. We refer to soft drinks as cokes too. There are more BBQ spots there than Mcdonalds and burger king combined, and you dont have to make a roadtrip to find a good catfish joint. I live in NWA now and loooove it but foodwise.....LR shits on NWA.
Posted on 2/17/16 at 4:27 pm to NYCAuburn
I assume he's talking about stone ground and/or untreated grits.
Either that or he doesn't know that the grits you buy in the store and get in restaurants are made from hominy.....
Either that or he doesn't know that the grits you buy in the store and get in restaurants are made from hominy.....
This post was edited on 2/17/16 at 4:28 pm
Posted on 2/17/16 at 4:36 pm to gamecocks22
quote:
South Carolina must be the Grits capital of the world. They are served everywhere. Not just for breakfast. There is hardly a restaurant that doesn't serve shrimp n grits.
We served them in my restaurants for almost 30 years.
By far one of the most asked for dishes on Friday nights was shrimp and grits with redeye gravy ... especially at the Charleston location but really in all locations. That and shrimp scampi and fried chicken and waffles, and there was the livernips. People would come for miles around on Friday nights and there would be lines out the door. Then, when the fried shad roe was in season, every spring, there could be a two hour wait to get in to the lowcountry locations. Sometimes we would have to turn people away by 10PM because we would run out of shad roe and grits.
Posted on 2/17/16 at 4:38 pm to Rounder1
quote:
A much older friend of mine that passed away a year or so ago did something interesting with his leftover grits. He would put them up in Jelly Jars and refrigerate them until the congealed. Then he would remove his "Grit loaf" from the jar, slice them and then fry them. He was the only person I knew that did this.
Sorta like polenta? Sounds like a decent idea
Posted on 2/17/16 at 4:41 pm to Numberwang
quote:
According to the maps and the pdf, grits consumption in Arkansas is about as common as grits consumption in Colorado.
There's no way that's true IMO. I don't have them that often but they arent like some 4 leaf clover like you're suggesting
Posted on 2/17/16 at 4:52 pm to Rounder1
quote:
A much older friend of mine that passed away a year or so ago did something interesting with his leftover grits. He would put them up in Jelly Jars and refrigerate them until the congealed. Then he would remove his "Grit loaf" from the jar, slice them and then fry them. He was the only person I knew that did this.
That's old school right there. I grew up eating grits like that, fried in bacon grease.
Most of the time, the reason it was done that way, was because you only wanted to heat up your kitchen with steam once in awhile ... so by cooking a big fresh batch of grits on Sunday you could still eat grits all week long that way ... and most of the time grit loaf was served with liver pudding. You'd cut the loaf, fry it up, then put your fried liver pudding on top and serve it that way. Or sometimes with fried pig brains ... which I really liked growing up but my wife refuses to serve them so I have to do it myself if I really want them these days. My cardiologist advises against it.
Properly doing fresh milled grits is an art form. Takes a long time to do them right ... much like cooking dried beans. You gotta clean them and soak them for awhile before cooking them.
Posted on 2/17/16 at 5:22 pm to Numberwang
I am an omnivore except I don't eat grits, raccoon, or okra. Grew up in Louisiana too.
Posted on 2/17/16 at 5:32 pm to Numberwang
Yes but they have to be prepared to my liking. I HATE them when they are runny.
Posted on 2/17/16 at 6:12 pm to I Ham That I Ham
quote:
There's no way that's true IMO. I don't have them that often but they arent like some 4 leaf clover like you're suggesting
Well, I doubt OP made the study or the maps.
I don't know of any where here that serves grits and I'm not sure I've ever eaten grits. I assume they're like malto-meal, which I have had.
Posted on 2/17/16 at 7:06 pm to wmr
I developed a taste for grits later in life and it's only once in awhile that I have them, but I get excited every time I have them. They need to be cheese grits or have a ton of pepper.
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