Henry Rifle Forums

Posted: **Thu Nov 16, 2017 4:39 pm**

Grits... that old Southern favorite. Northern folk sometimes confuse grits with cream of wheat and want to add sugar and and butter and then make that face.

Southerners know you eat grits several ways.... with butter salt and pepper. Cheese ... or my way, with eggs over easy chopped up on top and stirred in. Add salt and pepper, bacon or ham (omg Steak) on the side, and a mug of coffee with toast or biscuits to complete redneck heaven.

But... don't let that pot sit in the sink without filling it with water right after cooking.

Grits dried in the pot will prove that you could build a bomb proof bunker with dried cooked quaker instant grits and some concrete block.

I whipped up some 5 minute quaker grits the other morning and was in the middle of something and forgot to put the pot in the sink and fill it. Went in later to clean up the dishes and ...

... I didn't even try. I had two choices, throw out the pot and hope Miss Tina didn't miss the space in her line up... or put that bad boy in an overnight hot water/dawn soak and hope for the best.

Option One was out.

Miss Tina don't miss much. I filled er with hot water and a double shot of dawn and hoped for the best.
I'm still breathing....

... so the dawn did the trick.

Posted: **Thu Nov 16, 2017 4:42 pm**

BTW, I don't scrub anything these days... if it looks like it needs scotchbrite to come clean...
Dawn, Lot's of hot water, and time.
Easy Peasy the next morning.

Posted: **Thu Nov 16, 2017 5:02 pm**

BrokenolMarine wrote:Grits... that old Southern favorite. Northern folk sometimes confuse grits with cream of wheat and want to add sugar and and butter and then make that face. Southerners know you eat grits several ways.... with butter salt and pepper. Cheese ... or my way, with eggs over easy chopped up on top and stirred in. Add salt and pepper, bacon or ham (omg Steak) on the side, and a mug of coffee with toast or biscuits to complete redneck heaven.

But... don't let that pot sit in the sink without filling it with water right after cooking. Grits dried in the pot will prove that you could build a bomb proof bunker with dried cooked quaker instant grits and some concrete block. I whipped up some 5 minute quaker grits the other morning and was in the middle of something and forgot to put the pot in the sink and fill it. Went in later to clean up the dishes and ... ... I didn't even try. I had two choices, throw out the pot and hope Miss Tina didn't miss the space in her line up... or put that bad boy in an overnight hot water/dawn soak and hope for the best.

That made me laugh-I did the sugar and butter thing the first time I tried them. My buddy across the table almost spewed coffee.

Option One was out. Miss Tina don't miss much. I filled er with hot water and a double shot of dawn and hoped for the best.

That's SOP at our house when I cook!
I'm still breathing.... ... so the dawn did the trick.

Posted: **Thu Nov 16, 2017 5:15 pm**

Every time I hear someone talking about grits, I can't help but laugh, thanks to the movie, My Cousin Vinny. Great movie.

Posted: **Thu Nov 16, 2017 5:44 pm**

Love my grits....never use instant. My wife does but that’s because if I'm not here to cook grits she doesn’t want to wait for that long simmer.
If you leave that egg yolk and grits mixed on a plate you could stick that plate on a space shuttle.

Posted: **Thu Nov 16, 2017 5:49 pm**

grits covered with red eye gravy, served with country ham, eggs, homemade biscuits, and coffee = a perfect breakfast..

Posted: **Fri Nov 17, 2017 6:43 am**

I think this weekend's breakfast will have to have grits. Not sure about the red eye gravy yet. I've only had them in the South. I wasn't sure how to take them. I found some in the store a few months ago.

Posted: **Fri Nov 17, 2017 7:51 am**

We have a friend who is from Loosianner. Yup, that's how he says it. He is a magician with Redfish... his other specialty, is grits and shrimp. Doesn't sound like a good combination... but ...

There is a restaurant here ... average cost per person is about $50 a plate.... on their menu.. Grits and Shrimp, Blackened Redfish, and Baked Steelhead... Oh my.... is it dinnertime yet?

Miss T does a mean Steelhead on the Grill.

Posted: **Fri Nov 17, 2017 8:05 am**

shrimp and grits is a long time favorite from the Carolinas north and south, mostly along the ..... I like shrimp, I like grits and can eat them together but its not a dish I order

Posted: **Fri Nov 17, 2017 8:57 am**

Grits I dont eat them much but when I do Marine its your way. Dont like the sugar and milk on them cause I dont like milk. But those over easy eggs or even my fav poached eggs with a pile of grits over them is like a slice of heaven for me. Al

Posted: **Fri Nov 17, 2017 8:49 pm**

I have a confession to make. I can’t live with this secret any more, so I’m just gonna come out with it: I like sugar in my grits. There. I said it.

Yeah, it’s wrong. There’s no two ways about it. But I can’t keep living a lie.

Posted: **Fri Nov 17, 2017 10:00 pm**

ditto1958 wrote:I have a confession to make. I can’t live with this secret any more, so I’m just gonna come out with it: I like sugar in my grits. There. I said it.

Yeah, it’s wrong. There’s no two ways about it. But I can’t keep living a lie.

being from northeastern Wisconsin, its probably not your fault .... adding butter and sugar is the only way I have found to get my wife's northern kin to eat grits .... that isn't something my southern kin have let me live down ..

Posted: **Sat Nov 18, 2017 9:05 am**

It's alright Ditto, we will still love you.
Every family has that one weird uncle or cousin.

Posted: **Sat Nov 18, 2017 9:35 am**

I remember being in Mess Duty as a Lcpl way back when, and watching the Messman, a Second Class Petty Officer make grits in a huge steam heated VAT... that's a lot of grits. But, we were in North Carolina.

Just before they opened the chow Hall doors at 0530 for morning chow, he opened two blocks of cheese about the size of four bricks and tossed them in.... the grits turned from white to rich yellow. Best grits I ever ate.

Posted: **Sat Nov 18, 2017 11:38 am**

left over grits are poured onto a buttered plate to cool and the fried with bacon fat for breakfast the next day.

Posted: **Sat Nov 18, 2017 11:51 am**

I've always liked grits served like hash browns. Any way you can eat hash browns you can eat grits.

Posted: **Sat Nov 18, 2017 12:54 pm**

Dried grits will soften up pretty easily with a little time and hot water soak. Don't ask me how I know.

Instant grits are an abomination. I used to carry several packets in my helmet bag when flying. I could throw two packets in a coffee cup, add hot water from the aircraft's hot cup and have something that would keep my stomach from protesting when we were going to have a bumpy approach and landing. Nothing seemed to keep my stomach settled better than a cup of grits.

Now that I no longer fly, I no longer have any use for instant grits.

Posted: **Sat Nov 18, 2017 1:15 pm**

CH,

I have never cared for instant grits, or instant oatmeal. They never seemed to get it right. I carried granola bars and rice crispy bars in my helmet bag. Stomach got rough, saltines... always had saltine crackers tucked away.

Posted: **Sat Nov 18, 2017 3:15 pm**

I had well over 3,000 hours flying. Still had issues with motion sickness my whole career. I managed to keep it under control the vast majority of the time, but it was often a fight. I really hated the shuttles that had lots of stops and short times in the air. I usually had to do calculations and fill out forms during decent and approach. Not a good combo for someone with air sickness problems. Funny though, someone losing their cookies on a flight didn't seem to bother me, even if I was fighting air sickness. Usually, if one puked, there would be a whole rash of sympathy pukes. I only lost my cookies once. Felt awfully green a whole lot of times, but only lost it the once. That was enough.

The grits really helped.

Posted: **Sat Nov 18, 2017 4:28 pm**

Couple of days a week it's a bowl of grits with 2 fried eggs on top and that covered with cheese!

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