[Nfbf-l] What are Grits

[David Andrews]

I'm with you Debbie, cream of wheat makes me gag!  Grits with a 
little butter and salt are great, or cheese, or in New Mexico I 
learned to put red or green chili on them.  It's a part of a balanced 
breakfast with eggs, bacon, toast, etc.



When I was little my grandfather, who lived in Virginia but grew up 
in South Carolina used to make me salt herring for breakfast.  He had 
the idea I liked it and I didn't want to disappoint him so I 
ate.  The only way I could get the stuff down was with grits!

Dave

At 07:23 PM 4/23/2013, you wrote:
>Ick! Never could develop a taste for cream of wheat. We're all 
>different, that's what makes us all special.
>
>
>
>Debby
>bwbddl at yahoo.com
>
>~"Kindness is a language which the deaf can hear and the blind can 
>read."~Mark Twain
>
>
>________________________________
>  From: Mark Tardif <markspark at roadrunner.com>
>To: NFB of Florida Internet Mailing List <nfbf-l at nfbnet.org>
>Sent: Tuesday, April 23, 2013 8:14 PM
>Subject: Re: [Nfbf-l] What are Grits
>
>
>Hey, Debby.  Good to hear from you.  But I must tell you, cream of wheat is
>better.  That gluey substance sticks to your ribs, great on a cold day.
>
>
>
>Mark Tardif
>Nuclear arms will not hold you.
>-----Original Message-----
>From: Debby B
>Sent: Tuesday, April 23, 2013 7:11 PM
>To: NFB of Florida Internet Mailing List
>Subject: Re: [Nfbf-l] What are Grits
>
>Hey, now! I LOVE grits!! Unadorned is best. Very little butter, a little
>salt. YUMMY! Grits is good. Grits are good!
>
>
>Debby
>bwbddl at yahoo.com
>
>~"Kindness is a language which the deaf can hear and the blind can
>read."~Mark Twain
>
>
>________________________________
>From: Mark Tardif <markspark at roadrunner.com>
>To: NFB of Florida Internet Mailing List <nfbf-l at nfbnet.org>
>Sent: Tuesday, April 23, 2013 7:03 PM
>Subject: Re: [Nfbf-l] What are Grits
>
>
>Alright, folks.  As a Yankee who has chosen to move back to the wonderful
>north, I will respond.  Keep in mind this is all meant in fun so a big LOL.
>First of all, I read a novel once in which the main character was staying
>with a family in New York City during the depression.  This family was
>struggling and nobody could find a job, including this character, so they
>ate a lot of grits.  One of his responses to this went something like this:
>"Grits is a good food but a damn tiring one."  (Taken from the novel Never
>Love a Stranger by Herald Robbins.)  And was he ever correct.  He was the
>first one of that group to find employment, so he must have been really
>determined and really desperat to eat something better.  I say amen to him.
>Also, grits could have been the strange manna that God provided.  Remember,
>the Israelites were out in the burning Sinai desert and actually complaining
>that God should have left them in Egypt.  I can picture God in exasperation
>saying "Let them eat grits," and it was okay with them because they were
>desperately hungry.  Finally, when I was in Florida, I would very often take
>the woman who used to help me with my errands out to breakfast and she would
>often have grits.  I, on the other hand, would have a real breakfast of real
>food, ham, eggs, toast, whatever, but real food.  So, there you have it,
>from an unrepentant Northerner.  LOL.
>
>Mark Tardif
>Nuclear arms will not hold you.
>-----Original Message-----
>From: Alan Dicey
>Sent: Tuesday, April 23, 2013 6:35 PM
>To: Undisclosed-Recipient:;
>Subject: [Nfbf-l] What are Grits
>
>What are Grits
>This is really a hoot!
>Nobody knows.  Many people feel that grits are made from ground up bits of
>white corn.  This is obviously a lie.  Nothing as good as a Grits can be
>made from corn.
>The most recent research suggests that the mysterious Manna that God rained
>down upon the Israelites during their time in the Sinai Desert was most
>likely Grits.
>Critics disagree, stating that there is no record of butter, salt, or cheese
>raining down from the sky, and that God would not punish his people by
>forcing them to eat Grits without these key ingredients.
>
>How Grits are Formed.
>Grits are formed deep underground under intense heat and pressure.  It takes
>over 1000 years to form a single Grit.  Most of the world's grit mines are
>in Southern Georgia, and are guarded day and night by armed guards and
>fierce attack dogs.  Harvesting the Grit is a dangerous occupation, and many
>Grit miners lose their lives each year so that Grits can continue to be
>served morning after morning for breakfast (not that having Grits for lunch
>and dinner is out of the question).
>Yankees have attempted to create a synthetic Grits.  They call them Cream of
>Wheat.  As far as we can tell the key ingredients of Cream of Wheat are
>Elmer's Glue and shredded Styrofoam.  These synthetic grits have also been
>shown to cause nausea, and may leave you unable to have children.
>Historical Grits
>As we mentioned earlier, the first known mention of the Grits was by the
>Ancient Israelites in the Sinai Desert.  After that, the Grits was not heard
>from for another 1000 years. Experts feel that the Grits was used during
>this time only during secret religious ceremonies, and was kept from the
>public due to it's rarity.
>The next mention of the Grits was found amidst the ruins of the ancient city
>of Pompeii in a woman's personal diary.  The woman's name was Herculaneum
>Jemimaneus (Aunt Jemima to her friends.)
>The 10 Commandments of Grits
>1.      Thou shalt not put syrup on thy Grits
>2.     Thou shalt not eat thy Grits with a spoon or knife
>3.    Thou shalt not eat Cream of Wheat and call it Grits, for this is
>blasphemy
>4.    Thou shalt not covet thy neighbors Grits
>5.     Thou shalt use only Salt, Butter, and Cheese as toppings for thy
>Grits
>6..    Thou shalt not eat Instant Grits
>7.   Thou shalt not put syrup on thy Grits
>8.  Thou shalt not put syrup on thy Grits
>9. Thou shalt not put syrup on thy Grits
>10.     Thou shalt not put sugar on thy Grits either
>
>How to Cook Grits
>For one serving of Grits:
>Boil 1.5 cups of water with salt and a little butter.
>Add 5 TBsp of Grits.
>Reduce to a simmer and allow the Grits to soak up all the water.
>That's all there is to cooking grits.
>How to Eat Grits
>Immediately after removing your grits from the stove top, add a generous
>portion of butter. (WARNING:  Do NOT use low-fat butter.) The butter should
>cause the Grits to turn a wondrous shade of yellow.  (Hold a banana or a
>yellow rain slicker next to your Grits; if the colors match, you have the
>correct amount of butter.)
>Next, add salt.  (NOTICE:  The correct ration of Grit to Salt is 10 : 1
>Therefore for every 10 grits, you should have 1 grain of salt.)
>Cheese is optional.  However if you wish to add cheese, cut it into 1/4'
>squares and add immediately before you eat your Grits. You do not want your
>cheese to melt completely.
>Now begin eating your grits.
>Always use a fork, never a spoon, to eat Grits.  Your grits should be thick
>enough so they do not run through the tines of the fork.
>The correct beverage to serve with Grits is Milk or Chocolate Milk.
>(WARNING:  Use whole milk only - DO NOT use 2% or, heaven forbid, Skim
>Milk.)
>Your grits should always be eaten in a bowl.
>Never use a plate to eat Grits.
>Ways to Eat Leftover Grits:
>(Leftover grits are extremely rare) Spread them in the bottom of a casserole
>dish, Cover and place them in the refrigerator overnight.
>The Grits will congeal into a gelatinous mass.
>Next morning, slice the Grits into squares and fry them in 1/2' of cooking
>oil and butter until they turn a golden brown.
>Many people are tempted to pour syrup onto Grits served this way.  This is,
>of course, unacceptable.