[Nfbf-l] What are Grits

Wed Apr 24 17:42:46 UTC 2013

Hi, folks.  

John, I can relate being from Illinois and liking grits and not cream of
wheat.  

I had a bowl this morning out of a package, heated in the microwave and
eaten with a spoon.  

Bill Outman 

-----Original Message-----
From: Nfbf-l [mailto:nfbf-l-bounces at nfbnet.org] On Behalf Of john schwery
Sent: Wednesday, April 24, 2013 7:46 AM
To: NFB of Florida Internet Mailing List
Subject: Re: [Nfbf-l] What are Grits

I'm from Iowa but I like Grits with butter, pepper and cheese.

earlier, Debby B, wrote:
>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.
>
>
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John

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