Grits, to me, are like rice, tofu or quinoa. It is a matter of what you put on it. You can smother it with butter, cheese, and other spices and it just picks up the flavor.
www.lastingredient.com
We make grits for our kids as they love them, but I'm with you. I just go with everything bagel seasoning with avocado or guac if we make it and 2 eggs on wheat toast. Now if I'm out to a restaurant and shrimp and grits is on the menu...it's pretty much always in consideration. When I was in the service you could get a bowl of grits and 2 sausage patties for 99 cents at a little breakfast cafe. My southern friends taught me how to season them up right and for the price it wasn't a bad deal.
Freeze them and slingshot them at junior high kids at the bus stop. The secret is not to over-freeze them so they'll fly true but still splatter.
I thought it said “tits”, not grits!I swear that I first saw the thread title as, “OT: Breakfast. Anybody eat girls?”, and did a double-take.
Cripes, I really need help.
Kiss my grits Vic.
Wifey loves shrimp and grits down herein Louisiana.
Love Shrimp and Grits. Never made them myself but had them in a local restaurants.
A simple trigonometric integral takes care of that.Sounds technical....do you prevent over freezing with time or temperature?
You use inverse trig functions because it will travel in an arc, right?
I swear that I first saw the thread title as, “OT: Breakfast. Anybody eat girls?”, and did a double-take.
Cripes, I really need help.
One of my daughter's favorites. Surprisingly Hardee's is her favorite destination for it. While Hardee's makes a decent biscuit, their gravy is pretty meh to me. But she loves it.
Girls are like plain potatoes....it's how you cook and season them. If you keep it bland like a bake potato with no seasoning....that is what you will get. If you throw in some butter, salt, pepper, cheese, hot sauce, bacon, or breakfast sausage, it's a different level. Then you go next level with some of the better sauces over the girls for shrimp and girls.
Oh man, biscuits and gravy with two sunny side up eggs, mix um all in together. Wipe up the residue with toast, now that’s breakfast. The only thing that comes close is replacing the biscuits and gravy with SOS.
My heart (literal heart) says steel cut oatmeal and oat bran mix. My greedy stomach says eggs, waffles, etc. I love/ loved grits, but they don't love me back. Of course, that is because I use butter, and half water/ half milk, or half and half or cream. I take my time and stir them for like 20 to 25 minutes. Savory(sometimes with cheese) with eggs on the side. Not the typical "Midwestern" milk and sugar way. With that said, it is a weekend only thing. Takes too long to make it that way during the week.
Great point. It's southern polenta...((STP runs for his life...)).Grits, to me, are like rice, tofu or quinoa. It is a matter of what you put on it. You can smother it with butter, cheese, and other spices and it just picks up the flavor.
my wife makes Quinoa chili all the time and it is great. If you are trying to eat healthy and like chili, i recommend it highly.
Easy Quinoa Chili (Vegan Chili Recipe) - Last Ingredient
This simple, wholesome one-pot quinoa chili is loaded with black beans, kidney beans, bell peppers, green chilies and a mix of dried spices.
Loved them decades ago when I was trying to bulk up to
Ha! Not yolks, but hot grits can be a serious weapon...
Oh, yeah, pissed-off Southern cooks had a weapon ready at hand. I’ve read of many such instances.
The Hardee's breakfast platter that includes biscuits and gravy is pretty good. Unfortunately, the closest Hardee's for me is about 30 miles away. There's a restaurant in Clearwater that has what they called Redneck Eggs Benedict: a biscuit, topped by a sausage patty, topped by a scrambled egg, topped by sausage gravy. Yum.
Must be a common thing....the little mom and pop up the street from me serves that exact same dish.
