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Old 07-16-2012, 11:25 AM   #31
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Originally Posted by Harry Cobean View Post
ah hah! that explains it.was a bit bothered when steve used the term white hominy.the grits i bought are the consistency of very coarse cornmeal & the same colour as corn.so these sound like stone ground & should be ok?
I should explain. I live in the northern US. Grits are more of a southern food.

The only kind I see around here are white hominy grits (and the aforementioned quick or instant grits, which are kind of nasty). In the north, if it's yellow, it's usually labeled polenta or stone ground cornmeal. I suspect it's may be the same as Uncle Bob's stone ground grits, though.

I used to work in the south, and grits is one of those dishes I learned to love. I still eat them when I have the time to make them.
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Old 07-16-2012, 03:13 PM   #32
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Cook...cool a bit...spread on a plate to desired thickness..refrigerate. ~ Slice and grill/fry ~~ If what you have (the package should tell you) is Stone ground then make sure to cook them done....45 minutes or so. ~If what you have is Hominy grits then 15 minutes or less.. should be good. ~~ If you have "instant" grits...Good luck to ya!!
i reckon they are stone ground grits from the way you describe them u/bob.i'll check them after 15 & if they ain't done i'll just keep going 'til they are!!
don't use instant anything..apart from instant mashed potato,dissolve some of the powder in the water i soak live mussels in overnight.plumps them up a treat!

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I should explain. I live in the northern US. Grits are more of a southern food.

The only kind I see around here are white hominy grits (and the aforementioned quick or instant grits, which are kind of nasty). In the north, if it's yellow, it's usually labeled polenta or stone ground cornmeal. I suspect it's may be the same as Uncle Bob's stone ground grits, though.

I used to work in the south, and grits is one of those dishes I learned to love. I still eat them when I have the time to make them.
looks like we've nailed it steve.thanks for your help chaps.true grit....oy,i know i know i'll get me coat..........!!
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Old 07-16-2012, 05:12 PM   #33
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I love grits but never cottoned to spaghetti squash--grew it one year--it was okay. I love other kinds of squash. I think it is a texture thing for me (or, it is because I'm not a big fan of spaghetti, so couldn't be bothered to make spaghetti squash as a substitute for spaghetti pasta).
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Old 07-16-2012, 05:13 PM   #34
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Harry,
Look at grits as an alternative to potatos or rice.
You can do just about anything your heart desires with them once you get the basic cooking of them done.
I don't live very far below the Mason Dixon line so take my opinion with a grain of salt.
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Old 07-17-2012, 05:02 AM   #35
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I love grits but never cottoned to spaghetti squash--grew it one year--it was okay. I love other kinds of squash. I think it is a texture thing for me (or, it is because I'm not a big fan of spaghetti, so couldn't be bothered to make spaghetti squash as a substitute for spaghetti pasta).
going to cook the squash tomorrow cw,so fingers crossed....!!

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Harry,
Look at grits as an alternative to potatos or rice.
You can do just about anything your heart desires with them once you get the basic cooking of them done.
I don't live very far below the Mason Dixon line so take my opinion with a grain of salt.
cheers Z,grain of salt? no pun intended of course!
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Old 07-17-2012, 09:19 AM   #36
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Your multicolored squash that you talked about earlier sounds like a sweet dumpling--one of my favorites, very sweet and flavorful. Grab one the next time you encounter them. I like them halved and baked, with a spoonful of maple syrup and butter in the cavity.
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Old 07-17-2012, 12:39 PM   #37
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Your multicolored squash that you talked about earlier sounds like a sweet dumpling--one of my favorites, very sweet and flavorful. Grab one the next time you encounter them. I like them halved and baked, with a spoonful of maple syrup and butter in the cavity.
ah hah! thanks for the heads up s/grass,trouble with the supermarkets over here is that they seem to stock some good/unusual stuff as a "one off",sell out & then not restock 'cos they think no one will buy them!!
i'll keep me eyes peeled next time i'm in tesco & give 'em a go.....if they've still got them in that is!
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Old 07-19-2012, 09:02 PM   #38
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In the north, if it's yellow, it's usually labeled polenta or stone ground cornmeal. I suspect it's may be the same as Uncle Bob's stone ground grits, though.
So I saw this at the store tonight. I guess that answers the question.

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Old 07-19-2012, 10:45 PM   #39
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So I saw this at the store tonight. I guess that answers the question.
Heh. Leave it to Bob's Red Mill!
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Old 07-20-2012, 05:54 AM   #40
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So I saw this at the store tonight. I guess that answers the question.

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Heh. Leave it to Bob's Red Mill!
certainly covers all corners...and leaves no stone unturned!!
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