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Old 03-31-2015, 06:59 PM   #11
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Thank you, but no thank you. Corn is not my thing.


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Old 03-31-2015, 07:31 PM   #12
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Jenny, would Parm cheese have a lot of oil in it? With most of the water having dried out due to aging, I wouldn't think there would be much else left except dried milk.
Good point, Addie.

Have you ever made a park frico? I'd does give off some oil but not as much as a softer cheese like cheddar (some of which was used in the grits).

I'm not sure what else could explain it...
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Old 03-31-2015, 08:28 PM   #13
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Good point, Addie.

Have you ever made a park frico? I'd does give off some oil but not as much as a softer cheese like cheddar (some of which was used in the grits).

I'm not sure what else could explain it...
On further thought, there is some oil. When you toss the rind of the cheese into a pot of gravy, it gives off the oil in the rind.
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Old 03-31-2015, 08:34 PM   #14
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I hate this damn iPad's auto correct!!

PARM Frico. Not Park. Sorry
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Old 03-31-2015, 08:38 PM   #15
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I hate this damn iPad's auto correct!!

PARM Frico. Not Park. Sorry
Not a problem. I have not made Park Frico. What is it?
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Old 03-31-2015, 09:39 PM   #16
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my 30 month parm reg says 28% mf and 32% moisture. the fat isn't likely to evaporate.
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Old 03-31-2015, 10:14 PM   #17
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my 30 month parm reg says 28% mf and 32% moisture. the fat isn't likely to evaporate.
That is part of her problem then. Because she used Parm as one of the cheeses.
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Old 04-01-2015, 11:47 AM   #18
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Corn Charlie. It is more of a Southern Dish. Northerners don't make it too much. You would have to travel down South and get them at a restaurant, then fall in love with them to want to eat them again. I happen to love them. But a box of them last me forever so I don't buy them.
We buy and make grits regularly. We buy the stone ground yellow grits. They are not as refined and have a nice texture. They take 25 minutes compared to the white finer ground, but the little extra time is well worth it. We love them and I just put butter and S&P.
My wife and daughters put sugar on them. Yuk!

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Thank you, but no thank you. Corn is not my thing.
Never know until you try.
They taste nothing like corn to me. Do you like polenta?
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Old 04-01-2015, 01:02 PM   #19
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I love the flavor of yellow, stone ground but have a tough time finding it here in the PNW. Usually the white boxed (long cook) stuff is the default choice. All this grits talk has me thinking of making polenta tonight ;)
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Old 04-01-2015, 01:10 PM   #20
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I love the flavor of yellow, stone ground but have a tough time finding it here in the PNW. Usually the white boxed (long cook) stuff is the default choice. All this grits talk has me thinking of making polenta tonight ;)
Maybe you could find them in a health food store.
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