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Old 04-20-2008, 12:18 AM   #11
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Quote:
Originally Posted by Katie E View Post
instant will fill the hole.
The "pie hole" I presume!
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Old 04-20-2008, 12:20 AM   #12
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Um...er..... Nevermind!

I am about a hairs breath away from heading to the kitchen for a midnight 'snack' of instant grits.....
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Old 04-20-2008, 12:45 AM   #13
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You've never heard the term - you better shut your pie hole if you know what's good for you?
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Old 04-20-2008, 01:30 AM   #14
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I have heard of the term, its having to presume that got me, LOL.

They weren't instant grits but quick grits. I put salt, pepper, and garlic in the water then added the grits. I slowed down their cook time and let it simmer longer stirring frequently. After serving in a bowl I added butter to mine and butter and half and half to DW's, then topped with an egg on each sunnyside up.
They were not light and fluffy but hey I wasn't expecting a miracle with quick grits LOL. I don't think the garlic agreed with us, and DW didn't like the half and half, also need to cut back on the salt I think. So maybe next time just pepper and butter.
But, not bad and the egg on top was a good touch.
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Old 04-20-2008, 02:22 PM   #15
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Lunch today: Stone ground yellow grits, poached eggs, Canadian bacon

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Old 04-20-2008, 04:02 PM   #16
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You folks are making me hungry! Didn't bring any back, so unless I can find them from Bob's Red Mill, it'll 8 more weeks to really great grits! KE, grits with bacon and egg!!! Doesn't get much better, does it?
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Old 04-20-2008, 07:22 PM   #17
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Red-eye gravy would be the only thing that could make this better!
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Old 04-20-2008, 10:12 PM   #18
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I am afraid unless 'someone' who really knows how to make truly great grits do so for me, I will just stick to my steel cut oats with eggs over easy and sausage.
Now THAT is making me hungry!
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