"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-24-2009, 02:33 PM   #1
Sous Chef
 
Chile Chef's Avatar
 
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
Grits? "I'm confused"

I know what grits are, Well I thought I did until I watched Alton's brown's episode on grits the other night.


So is corn meal grits, or could be made into grits?

And my second question, How long do I need to cook them for to make them creamy and not el dente?

__________________

__________________
Chile Chef is offline   Reply With Quote
Old 07-24-2009, 02:37 PM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
here's some info:
about grits - Google Search
__________________

__________________

Wyogal is offline   Reply With Quote
Old 07-24-2009, 02:50 PM   #3
Sous Chef
 
Chile Chef's Avatar
 
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
Quote:
Originally Posted by Wyogal View Post
here's some info:
about grits - Google Search
Thank you very much Wyogal.
__________________
Chile Chef is offline   Reply With Quote
Old 07-24-2009, 03:28 PM   #4
Senior Cook
 
Arky's Avatar
 
Join Date: Jul 2009
Posts: 300
Most people do not know how to properly cook grits. They either end up too watery, or stiffer than partially set concrete! Unlike cornmeal, which is added after the water comes to a boil, add your grits to the pot of water while it's still cold and then boil, stirring until the spoon leaves a trail on the surface as you move it about. Conditions such as humidity, altitude and the true quantity - plus or minus a few grits - makes a difference, so no package instructions can ever be reliable. You've just got to "feel" your grits!! And don't forget the butter (NO MARGARINE) and salt! unless you want the Grit Police knocking at your door!
__________________
Never trust a skinny chef!
Arky is offline   Reply With Quote
Old 07-24-2009, 04:02 PM   #5
Senior Cook
 
Join Date: May 2006
Location: Midwest
Posts: 258
Send a message via AIM to Mark Webster
Grits are awesome. My first experience with grits came when I first got stationed on the gulf coast and I tried to order has browns for breakfast at a restaurant. After my server stopped laughing, I got a complete lesson on grits and how to eat them. For breakfast generally used as a platform where a sunnyside egg has been placed on top. They are great in a variety of dishes and having lived in Charleston, SC for three years and going to culinary school there I aquired several great recipes.
__________________
Mark Webster is offline   Reply With Quote
Old 07-24-2009, 04:20 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Mark Webster View Post
Grits are awesome. My first experience with grits came when I first got stationed on the gulf coast and I tried to order has browns for breakfast at a restaurant. After my server stopped laughing, I got a complete lesson on grits and how to eat them. For breakfast generally used as a platform where a sunnyside egg has been placed on top. They are great in a variety of dishes and having lived in Charleston, SC for three years and going to culinary school there I aquired several great recipes.
That's how I like mine...with a sunnyside up egg on top!

CC - Grits have to be seasoned - HIGHLY seasoned. Cooking them just takes practice. I like to season mine with salt, pepper, garlic powder, LOTS of butter, and then when done stir in lots of cheese! Notice a "lot" of "lots of" . When it comes to grits that's just the way it is!

A restaurant around here makes big fat veal shanks falling off the bone and serves them on top of truffled stoneground grits - OMG! Heaven in a bowl!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-24-2009, 04:38 PM   #7
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Please pass the "Cat heads" -------
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 07-24-2009, 09:29 PM   #8
Senior Cook
 
oldrustycars's Avatar
 
Join Date: Mar 2009
Location: Geneva, Il.
Posts: 131
Quote:
Originally Posted by Uncle Bob View Post
Please pass the "Cat heads" -------
Cat Head biscuits...just like Jerry Clower's mom made. Hand squshed too.
I love grits. I use Quaker in the red round box. Never instant or quick grits. As we learned in My Cousin Vinny, "No self respecting Southerner uses instant grits". I season with butter and salt.
I don't know why people will eat oatmeal, but are afraid to try grits.
__________________
"Never trust a skinny cook"
oldrustycars is offline   Reply With Quote
Old 07-24-2009, 09:51 PM   #9
Sous Chef
 
Chile Chef's Avatar
 
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
Quote:
Originally Posted by oldrustycars View Post
Cat Head biscuits...just like Jerry Clower's mom made. Hand squshed too.
I love grits. I use Quaker in the red round box. Never instant or quick grits. As we learned in My Cousin Vinny, "No self respecting Southerner uses instant grits". I season with butter and salt.
I don't know why people will eat oatmeal, but are afraid to try grits.
Oh my gosh, ORC that was my exact name on aol when I was in my teenday's and when aol had 1.0 which was very new at the time!


By the as soon as aol 3.0 came out I've decided it was full of strange users so I went to an internet provider after my year was up!

what a weird flash back with this name "cool"
__________________
Chile Chef is offline   Reply With Quote
Old 07-24-2009, 10:12 PM   #10
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I just asked his nibs the original question that was posted. I got a very long lesson on how it is milled. All I know, is that stone ground grits, cooked in butter, milk, heavy cream, makes me very happy. Stone ground grits are getting very hard to find here. Most of the grocery stores carry instant.
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.