Text 19894, 60 rader
Skriven 2009-01-20 08:47:28 av Lee Lofaso (3:800/432.0)
  Kommentar till text 19842 av Dale Shipp (1:261/1466.0)
Ärende: Grits
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Hello Dale,

>JW>Are you pro or anti grits?

>DS>I like grits occasionally.   I'll get them sometimes when we
>DS>eat out for breakfast in the south.

>LL>I like grits all the time.  Especially fried grits.  But never instant
>LL>grits.  That stuff is too horrible to even contemplate calling it
>LL>food.

DS>I don't recall ever trying instant grits, or at least not knowingly.

It tastes kind of like a cross between cardboard and sandpaper, held
loosely together by paper glue.

DS>I agree on the fried grits.  We've had them several times and both
DS>have enjoyed them.  We've also gone to a restaurant in Charleston, SC
DS>that specializes in grits as side dishes on their menu.  It is called
DS>the Hominy Grill.  http://www.hominygrill.com/ .

Chefs at most restaurants in the South know how to cook grits in
a variety of ways.  There are many different versions available at
restaurants in New Orleans and the New Orleans area.  Fried grits
is more of a Southern thing rather than Cajun.  And there is no
one special way as to how to make fried grits.

I like to use leftover grits to make fried grits.  When the grits
are cool, stuff grits into glass tumblers and refrigerate for several
hours or overnight.  Then take grits out of tumblers (use a knife if
necessary) in one piece.  Slice grits into patties, to whatever
thickness you desire.  Or spread grits on a cookie sheet, refrigerate,
then use a pizza cutter to make very interesting shapes.  Salt and
pepper patties (optional), roll patties in flour, fry in bacon grease.
At least one inch of bacon grease.  Fry until lightly browned, making
sure not to overcook.  To make patties extra crunchy poke them with
a fork while frying.

DS>Here is the recipe that Richard made at the 1995 cooking picnic here in
DS>Maryland.

DS>MMMMM----- Recipe via Meal-Master (tm) v8.05

DS>      Title: Cajun Grit Cakes
DS> Categories: Casserole, Vegetable
DS>      Yield: 6 servings

Thanks.  Will try it, or some version of recipe.  The ways one can
cook grits is virtually unlimited.  And fried grits is no exception.
What's nice about fried grits is one can pour syrup over them to
make them sweet.  Or top with jam, pineapple, jelly, or whatever
else comes to mind.

--Lee


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