or al dente? I don’t think I could ever even think about making a roux without oil and flour, peppers onions and celery. Who in the world would put tomatoes in a roux??
WT17 is wrong with some people?
WT17 is wrong with some people?
OT: Do you like your grits regular,
- Thread starter Fritz!
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This is a trick question. "Tomatoes in a roux" is not a roux - its stewed tomatoes.
I remember my Grandmother eating them with Sugar, Butter and a little milk.
We make our own grits out of rice with a grist mill. I make them with just butter and salt and they are incredible.
17 grits, Waffle House hashbrowns, scattered , covered and 17ing smothered .
Two things with grits. Don’t use instant. Cook them in milk, not water. Both are game changers. Whatever you do after that , garlic cheese etc is secondary.
Perfect Answer - I don't eat the damned things despite being raised in a good GOD fearing Southern Baptist home.
My wife is always bugging me about Cracker Barrel and breakfast. I don’t like going there because they force those damn grits on you. Last time I went I asked if I could get a biscuit instead of grits. Nope. Waitress tried to tell me the grits are free so no substitutions. It’s listed in the menu item description so that means it’s part of the price. I’m not paying for something I don’t want. So I don’t go there any longer. My wife now goes to Cracker Barrel when she visits her family without me.
If you tried them you wouldn’t go back to the others. We’ve given bags to our friends and they call the next week wanting more. Best grits they ever had.Grits from rice?
ETA. You do realize that most of the time when you have shrimp and grits those are rice grits
One of my favorite foods on planet earth is white rice, butter, and salt. That's it.
I honestly never knew rice grits was even a thing. Speaking of shrimp and grits, the best are at GT's in Orange Beach.
Grits are pretty much tasteless to me. I do not particularly care for them until they are paired with other things. Then, salt and butter - no sugar!
The grits are the base on which other things are made better. Eggs bacon and jam on toast are the perfect combo but there are others.
The grits are the base on which other things are made better. Eggs bacon and jam on toast are the perfect combo but there are others.
I didn't know rice grits was a thing. I love rice in most all forms, so this will be a good weekend rabbit hole. And, I'll trust that a guy with his own grist mill knows what he's talking about.
My two cents on grits. From many years of experience, most people have no idea how to make grits delicious. They can add lots of butter, cheese, etc. and make them passable to really good, but the patience to make them delicious is usually lacking.
Whether stone ground, regular or quick they all require (stone ground) or really benefit from time and attention in cooking. I use a skillet and simply add 3 or 4x water and salt and start cooking. Keep a cup of water close by and add continuously as necessary. You want to get them to a creamy consistency with very little chew left. It releases the flavors and sugars of the corn and it takes awhile, even with so called quick grits. They should be pretty damn delicious with just salt and water added before you start adding any additional flavors.
My understanding is that the only difference in quick and regular grits is the fineness of the grind. I'm not sure if they are whole grain when it comes to the big brands.
Instant grits have their place if you want grits and are in a hurry, but at least understand that these are precooked and dehydrated grits and just can't be as good as the real deal.
With butter and pepper…I’m good. Sometimes a touch of garlic. I’m lazy so instant works for me.
Kinda like mushrooms. I call mushrooms flavor sponges because they absorb the flavor of whatever they are cooked with.
No self respecting southerner uses instant grits. I take pride in my grits
