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Thread: Random Thought Thread

  1. #61761
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    Quote Originally Posted by Grand Admiral Crunch View Post
    I thought grits was like oatmeal or chocolate malt-o-meal the first time it a bowl was placed in front of me. I wondered why people were crumbling bacon on top of it and adding cheese, hashbrowns, etc. I said well, whatever, and then added sugar to it stirred it around and ate it. BLEH!
    no, no, no. the only things grits need are a little butter, pepper, and some more butter. everything else is just so...extra.
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    I need to take an entire day to organize my Google Drive :P :P
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    Quote Originally Posted by Patches View Post
    I've been living in the South for ~4 years now, and I still can't bring myself to try grits.

    Why is this a thing.

    I did eat crawfish and frog's legs though.
    https://en.wikipedia.org/wiki/Grits

    It's just a porridge made of ground corn.

    https://en.wikipedia.org/wiki/Porridge

    Porridge has been a staple food for humanity since ancient times, because most grains aren't edible directly. You generally have to grind and boil grains to make them even begin to be palatable, and that's porridge. More sophisticated methods of processing grains result in things like bread and pasta. In the case of grits, it was a staple food for Native Americans, since corn was their ubiquitous grain.

    Quote Originally Posted by Grand Admiral Crunch View Post
    I thought grits was like oatmeal or chocolate malt-o-meal the first time it a bowl was placed in front of me. I wondered why people were crumbling bacon on top of it and adding cheese, hashbrowns, etc. I said well, whatever, and then added sugar to it stirred it around and ate it. BLEH!
    Oh, wow, you so remind me of commenters on recipe blogs saying something like, "I took your recipe and changed it by adding <something awful> to it. It was horrible. Your recipe sucks."

    You just did the equivalent of putting sugar on rice or a baked potato. It's doable, but both would need a lot more work to be palatable, such as mixing things up with cinnamon and other flavors that go with sweetness.

    Quote Originally Posted by Sinclair View Post
    no, no, no. the only things grits need are a little butter, pepper, and some more butter. everything else is just so...extra.
    This works well, of course. Note that this works with any kind of porridge, as well as potatoes and rice and so on, which are also just raw starch without much flavor.

    The point of putting on extra is to add to the (nonexistent) flavor, the same way you don't just buy crackers and eat them straight: you PUT STUFF ON THEM. Or you buy crackers that have some flavor added. Just crackers is like eating cardboard.

    @Patches - three words; garlic cheese grits

    You won't be disappointed.

    Of course, garlic cheese rice or garlic cheese brocolli or garlic cheese potatoes or garlic cheese <anything that is starchy and doesn't have much of its own flavor> is pretty awesome. In general, adding fatty things (bacon, butter) or savory things (salt, bacon, garlic, pepper, spices) make it a yummy dish. If you'd do it with potatoes (smashed or baked) you can do it with grits.
    An argument is two people sharing their ignorance.

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  5. #61765
    Dope& diamonds. Array Dyslexxie's Avatar
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    Damn it you guys, I want grits. Where does one get grits in Canada?

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    Quote Originally Posted by Dyslexxie View Post
    Damn it you guys, I want grits. Where does one get grits in Canada?
    Amazon

    ETA: If you've got a bad craving, tho, you can substitute polenta. I feel like the Gods of Southern Cooking will come down on me for saying that, but grits are primarily a comfort food for me. If I'm making something nicer that calls for them, I'll typically sub polenta because its hominy but the texture is a lot smoother.

    Also, grits with eggs and bacon mixed in is amazing. :3
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    Quote Originally Posted by Wind Up Rex View Post
    Amazon

    ETA: If you've got a bad craving, tho, you can substitute polenta. I feel like the Gods of Southern Cooking will come down on me for saying that, but grits are primarily a comfort food for me. If I'm making something nicer that calls for them, I'll typically sub polenta because its hominy but the texture is a lot smoother.

    Also, grits with eggs and bacon mixed in is amazing. :3
    Oooh thanks! I always have polenta but I never thought of substituting. That's an awesome idea because besides online I don't think there's any place here that'd have grits.

    I really like polenta and eggs and bacon and a bit of cheese. It's soooo good. Savory breakfasts > sweet breakfasts.
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    Quote Originally Posted by uumlau View Post
    Oh, wow, you so remind me of commenters on recipe blogs saying something like, "I took your recipe and changed it by adding <something awful> to it. It was horrible. Your recipe sucks."

    You just did the equivalent of putting sugar on rice or a baked potato. It's doable, but both would need a lot more work to be palatable, such as mixing things up with cinnamon and other flavors that go with sweetness.
    It was just supposed to be a funny story about not understanding grits. It would've been more clear if I'd added the story about my Louisiana friend putting cheese on oatmeal, but I lost motivation. *sigh* ...Fifteen years after the first time I added sweetner to grits, I still wasn't over the idea that they needed sugar and tried it again Me eating grits just isn't meant to happen
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    Quote Originally Posted by Dyslexxie View Post
    Oooh thanks! I always have polenta but I never thought of substituting. That's an awesome idea because besides online I don't think there's any place here that'd have grits.

    I really like polenta and eggs and bacon and a bit of cheese. It's soooo good. Savory breakfasts > sweet breakfasts.
    Preach, grrl.

    Since you seem to appreciate Southern food, have you ever had fried chicken and waffles? It's savory and sweet in the best possible way.
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