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As a side effect of my current bout of illness, I'm freaking hungry. And, for some odd reason, I'm craving a good Southern breakfast. Biscuts and gravy, scrambled eggs, sausage, bacon, and ham (yes breakfast in the South uses the whole pig) piles of toast, coffee with loads of cream.. and grits.
I never encountered grits until I was in the Army. Then I learned to love them because they were hot, filling, and could be eaten in about 45 seconds, which left me a leasurely 4 minutes, 15 seconds to eat the rest of my breakfast. Once I started going to the field in winter I really appreciated grits' thermodynamic properties. Corn porridge holds onto heat very well. Some mornings, my first meal consisted of a cup of soup, grits, sausage, and coffee. (We avoided the eggs they brought out like the plague. You really don't want to know what spending hours in a Mermite can will do to scrambled eggs.)
While not ever going to be on anyone's list of favorites, grits are part of my experience of living in Georgia, and like I said, I'd really like a big plate of Southern food right now.
So, how do y'all like your grits?
[Poll #966605]
I never encountered grits until I was in the Army. Then I learned to love them because they were hot, filling, and could be eaten in about 45 seconds, which left me a leasurely 4 minutes, 15 seconds to eat the rest of my breakfast. Once I started going to the field in winter I really appreciated grits' thermodynamic properties. Corn porridge holds onto heat very well. Some mornings, my first meal consisted of a cup of soup, grits, sausage, and coffee. (We avoided the eggs they brought out like the plague. You really don't want to know what spending hours in a Mermite can will do to scrambled eggs.)
While not ever going to be on anyone's list of favorites, grits are part of my experience of living in Georgia, and like I said, I'd really like a big plate of Southern food right now.
So, how do y'all like your grits?
[Poll #966605]
no subject
Date: 14 Apr 2007 21:56 (UTC)no subject
Date: 14 Apr 2007 22:00 (UTC)Sounds good.
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Date: 14 Apr 2007 22:00 (UTC)no subject
Date: 16 Apr 2007 16:49 (UTC)no subject
Oh, and if I'm in a Fiber Mood, I add Oat Bran or Flax Meal. They don't changed the flavor that much and add some goodness to them. And the Oat Bran I actually got the idea from a Grits Combo that was out in a box some time ago.
My Mother is from Savannah, GA. I know Grits.
What I hate is the institutional style in which they boil the water with No Salt, dump the box of grits in and then May Be remember to stir them. Lumpy mess with some uncooked bits in the middle of the lumps. Terrible!
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Date: 14 Apr 2007 22:08 (UTC)no subject
Date: 14 Apr 2007 22:15 (UTC)We eat scrapple here in Philly. ;-p
-Tom
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Date: 14 Apr 2007 22:40 (UTC)no subject
Date: 15 Apr 2007 01:48 (UTC)no subject
Date: 15 Apr 2007 03:57 (UTC)no subject
Date: 15 Apr 2007 05:36 (UTC)no subject
Date: 14 Apr 2007 23:27 (UTC)Today... well, much the same, except that the gravy is usually fat-reduced out of a glass jar (or my own, on the rare occasions I've had cause to make chicken or turkey gravy and had leftovers) instead of KFC.
*Sausage gravy? On grits? Heresy! Sausage gravy is for the *biscuits*.
**this was well pre-Popeye's, etc. and if you wanted fried chicken, your options were make your own, take chances with diner chicken, or eat KFC. And KFC wasn't nearly so horrible back then, at least locally - now they are awfulness incarnate, but back then, not so much.
no subject
Date: 14 Apr 2007 23:48 (UTC)no subject
Date: 14 Apr 2007 23:56 (UTC)no subject
Date: 15 Apr 2007 00:09 (UTC)no subject
Date: 15 Apr 2007 00:51 (UTC)no subject
Date: 15 Apr 2007 01:51 (UTC)On camping trip, my preffered breakfast was an old style canteen cup of farina with just enough milk to make it cool and "runny" enough to drink.
Easy to make, hot & filling. Eggs, bacon etc might be sides if I was feeling ambitious. :-)
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Date: 15 Apr 2007 06:51 (UTC)no subject
Date: 15 Apr 2007 12:19 (UTC)no subject
Date: 15 Apr 2007 18:57 (UTC)I think people hate the blandness and texture combo but in the field you eat what works.
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Date: 15 Apr 2007 20:14 (UTC)no subject
Date: 15 Apr 2007 22:08 (UTC)no subject
Date: 16 Apr 2007 07:42 (UTC)Nice thing about grits...
Date: 20 Apr 2007 13:51 (UTC)I like 'em with butter and black pepper, or with "blindfolded" (basted) fried eggs on top. The yolks need to be runny - cut the eggs up into bits and mix it all together. Yum! If you want some more flavor, add some of the aforementioned black pepper.