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re: The Deep South and Grits. Do you eat Grits?

Posted on 2/19/16 at 10:17 pm to
Posted by Cheese Grits
Wherever I lay my hat is my home
Member since Apr 2012
54717 posts
Posted on 2/19/16 at 10:17 pm to
quote:

I mix my grits with scrambled eggs


Good, but I like over easy and breaking the yolks into the grits.
Posted by NYCAuburn
TD Platinum Membership/SECr Sheriff
Member since Feb 2011
57002 posts
Posted on 2/19/16 at 10:29 pm to
I'm not a breakfast grits eater, but shrimp and grits in several different ways is my fav.


I do a bell pepper, mushroom, Tasso or pancetta mix, with broth, Tabasco, and cream ontop of grits with sharp white cheddar. Sounds complicated, but incredibly easy for dinner.

My wife likes the more traditional red eye gravy or just cheddar. Not me. I was forced to eat cream of wheat as a kid and that turned me off on the breakfast style grits
Posted by Cheese Grits
Wherever I lay my hat is my home
Member since Apr 2012
54717 posts
Posted on 2/19/16 at 10:36 pm to


Slight derail, has anybody had old fashioned double boiler scrambled eggs?

My grandmother made the best scrambled eggs in a ceramic / porcelain double boiler that looked sorta like this. Anybody else has scrambled eggs made this way? I swear they were the softest and best scrambled eggs ever.

Posted by NYCAuburn
TD Platinum Membership/SECr Sheriff
Member since Feb 2011
57002 posts
Posted on 2/19/16 at 10:48 pm to
No, but I can see why, low even heat is the best for scrambled eggs.
Posted by Roll on Tigers
Across the Border
Member since Jul 2013
4014 posts
Posted on 2/19/16 at 11:22 pm to
quote:

Do you eat Grits?

Does a bear shite in the woods?
Posted by DragginFly
Under the Mountain;By the Lake
Member since Oct 2014
3599 posts
Posted on 2/20/16 at 12:51 am to
If you think grits are only good for putting out cigarettes.....


You might be a Yankee.
Posted by Evolved Simian
Bushwood Country Club
Member since Sep 2010
20507 posts
Posted on 2/20/16 at 1:29 am to
quote:


I do a bell pepper, mushroom, Tasso or pancetta mix, with broth, Tabasco, and cream ontop of grits with gouda. Sounds complicated, but incredibly easy for dinner.


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