Author Topic: Question. Grits. (Read 3219 times)

tp4tissue · « **on:** Fri, 20 July 2018, 20:08:55 »

Is the consistency suppose to be like wet sand ?

Or did I under do it ?

SpAmRaY · « **Reply #1 on:** Fri, 20 July 2018, 20:14:48 »

Add some cheese.

Sent from my SM-G930V using Tapatalk

tp4tissue · « **Reply #2 on:** Fri, 20 July 2018, 20:16:02 »

Quote from: SpAmRaY on Fri, 20 July 2018, 20:14:48

Add some cheese.

noisyturtle · « **Reply #3 on:** Fri, 20 July 2018, 20:22:16 »

It's supposed to be like cream of wheat texture.

TheNamesTy45 · « **Reply #4 on:** Fri, 20 July 2018, 21:48:32 »

Put the grits down, TP.

HotRoderX · « **Reply #5 on:** Fri, 20 July 2018, 22:08:48 »

They need to be Thick like wet sand on a beach but.. not overly thick... should stick to your spoon but be moist. There also the wall test just fling them against the wall. They stick there gold if they run down the wall to much water. There like mash potatoes in that way.

tp4tissue · « **Reply #6 on:** Fri, 20 July 2018, 22:14:45 »

Quote from: HotRoderX on Fri, 20 July 2018, 22:08:48

They need to be Thick like wet sand on a beach but.. not overly thick... should stick to your spoon but be moist. There also the wall test just fling them against the wall. They stick there gold if they run down the wall to much water. There like mash potatoes in that way.

Should there be small grains that are kind of hard to chew ?

DALExSNAIL · « **Reply #7 on:** Fri, 20 July 2018, 22:17:35 »

Quote from: tp4tissue on Fri, 20 July 2018, 22:14:45

Quote from: HotRoderX on Fri, 20 July 2018, 22:08:48
They need to be Thick like wet sand on a beach but.. not overly thick... should stick to your spoon but be moist. There also the wall test just fling them against the wall. They stick there gold if they run down the wall to much water. There like mash potatoes in that way.

Should there be small grains that are kind of hard to chew ?

No, lol

HotRoderX · « **Reply #8 on:** Fri, 20 July 2018, 22:17:56 »

Quote from: tp4tissue on Fri, 20 July 2018, 22:14:45

Quote from: HotRoderX on Fri, 20 July 2018, 22:08:48
They need to be Thick like wet sand on a beach but.. not overly thick... should stick to your spoon but be moist. There also the wall test just fling them against the wall. They stick there gold if they run down the wall to much water. There like mash potatoes in that way.

Should there be small grains that are kind of hard to chew ?

umm hmm nooo they shouldn't be hard grains should be soft. No thick clumps

tp4tissue · « **Reply #9 on:** Fri, 20 July 2018, 22:18:54 »

Quote from: HotRoderX on Fri, 20 July 2018, 22:17:56

umm hmm nooo they shouldn't be hard grains should be soft. No thick clumps

Guess I must've undercooked it..

SpAmRaY · « **Reply #10 on:** Sat, 21 July 2018, 02:46:45 »

Quote from: tp4tissue on Fri, 20 July 2018, 22:18:54

Quote from: HotRoderX on Fri, 20 July 2018, 22:17:56

umm hmm nooo they shouldn't be hard grains should be soft. No thick clumps

Guess I must've undercooked it..

Are you cooking regular or instant??

Sent from my SM-G930V using Tapatalk

Findecanor · « **Reply #11 on:** Sat, 21 July 2018, 04:28:59 »

Ask Natalie Portman to pour it down your pants!

tp4tissue · « **Reply #12 on:** Sat, 21 July 2018, 08:09:04 »

Quote from: Findecanor on Sat, 21 July 2018, 04:28:59

Ask Natalie Portman to pour it down your pants!

/headscratch.

I'm only aware of Grits mentioned in the film (My Cousin Vinny)

Ultimately, I would say Marisa Tomei is way h0tter than N-port.

fohat.digs · « **Reply #13 on:** Sat, 21 July 2018, 09:12:06 »

Grits and polenta are essentially the same thing, but polenta is rarely eaten bare and alone.

My mother made grits, stirred in garlic and cheese, and baked it in a deep dish with additional cheese and bread crumbs (or ground up corn flakes) on top for a dazzling side dish.

absyrd · « **Reply #14 on:** Sat, 21 July 2018, 10:00:08 »

The Roots will teach you about the grits.

tp4tissue · « **Reply #15 on:** Sat, 21 July 2018, 15:26:45 »

Quote from: absyrd on Sat, 21 July 2018, 10:00:08

The Roots will teach you about the grits.

2Deep4Tp

xtrafrood · « **Reply #16 on:** Sat, 21 July 2018, 15:34:34 »

This flashed through my mind for some reason.

Quote

Thieves in the strobe deep freeze your pose. For the disease that grows underneath your toes holds up a reason y'alls gold never seems to glow. Now we can all breath slow once the fiend's exposed. It goes heave ho. You never got the grit right. Bark fame but you never put the grit down. Hawk styles but you never got the grit right. Put the grit down. Grit right. Get down.

chyros · « **Reply #17 on:** Sat, 21 July 2018, 15:57:15 »

So... this stuff is basically boiled corn puree? Oo

xtrafrood · « **Reply #18 on:** Sat, 21 July 2018, 16:55:30 »

Quote from: chyros on Sat, 21 July 2018, 15:57:15

So... this stuff is basically boiled corn puree? Oo

The grocery stores in my area all carry grits variety packs alongside plain grits. Quaker Oats Country Bacon is decent imho.

edit - To be fair I grew up with purina wheat and oatmeal. I haven't had grits since about grade 12 (00's), back when I was dating someone that grew up with the stuff.

fohat.digs · « **Reply #19 on:** Sat, 21 July 2018, 18:12:12 »

Quote from: chyros on Sat, 21 July 2018, 15:57:15

So... this stuff is basically boiled corn puree?

The corn has to be processed to get there. If I remember correctly, it is soaked in an alkaline solution to make the kernels puff up into "hominy" (much better than grits, in my opinion) and then dried out again and ground into a coarse meal. Then it gets boiled again to reconstitute it.

tp4tissue · « **Reply #20 on:** Sat, 21 July 2018, 19:15:09 »

Quote from: chyros on Sat, 21 July 2018, 15:57:15

So... this stuff is basically boiled corn puree? Oo

It's dried and milled.

chyros · « **Reply #21 on:** Sun, 22 July 2018, 02:37:37 »

Quote from: fohat.digs on Sat, 21 July 2018, 18:12:12

Quote from: chyros on Sat, 21 July 2018, 15:57:15

So... this stuff is basically boiled corn puree?

The corn has to be processed to get there. If I remember correctly, it is soaked in an alkaline solution to make the kernels puff up into "hominy" (much better than grits, in my opinion) and then dried out again and ground into a coarse meal. Then it gets boiled again to reconstitute it.

Oh my god, that sounds even worse! Oo

Blackehart · « **Reply #22 on:** Mon, 23 July 2018, 11:04:51 »

it basically ground up hominy.
SOOOOOO good as a side with corned beef hash.
GAH...
I'm hungry now.

fohat.digs · « **Reply #23 on:** Mon, 23 July 2018, 12:55:25 »

apparently nobody reads previous posts

tp4tissue · « **Reply #24 on:** Mon, 23 July 2018, 13:12:58 »

Quote from: Blackehart on Mon, 23 July 2018, 11:04:51

it basically ground up hominy.
SOOOOOO good as a side with corned beef hash.
GAH...
I'm hungry now.

Mmmmm... hashhhh.... shhhhhhhhhhh

News:

Author Topic: Question. Grits. (Read 3219 times)