[Nfbf-l] What are Grits
lappland at bellsouth.net
lappland at bellsouth.net
Mon Apr 29 01:21:58 UTC 2013
Put lots of butter, salt and pepper in the grits and you will acquire a
taste for them very quickly. Yummy!
Sincerely,
Carolyn Lapp
Executive Director
Florida Outreach Center for the Blind, Inc.
2315 S. Congress Avenue
Palm Springs, FL 33406
(561) 642-0005
info_focb at bellsouth.net
Please remember to support the Center by making a tax deductable gift of a
dollar or more to our worthy programs. Thank You!
----- Original Message -----
From: <petercerullo at aol.com>
To: <nfbf-l at nfbnet.org>
Sent: Sunday, April 28, 2013 8:30 AM
Subject: Re: [Nfbf-l] What are Grits
> The first time I ever heard the word Grits was on a TV show called Alice,
> the waitress Flo used to use the expression "Kiss my Grits" Now being a
> good Yankee, I braved he taste of that unusual cuisine when I arrived to
> Florida back in 97 a young little girl sitting on the table across from me
> laughed at my facial expression after consuming my first spoonful as she
> muttered the words "taste just like sand doesn't it Mister" I agreed and
> immediately realized that this is an acquired taste.
>
> Peter Cerullo
>
> petercerullo at aol.com
>
>
> -----Original Message-----
> From: Sherri <flmom2006 at gmail.com>
> To: NFB of Florida Internet Mailing List <nfbf-l at nfbnet.org>
> Sent: Tue, Apr 23, 2013 11:27 pm
> Subject: Re: [Nfbf-l] What are Grits
>
> And all those lumps Yum! Not!!! Grits definitely have it over Cream of
> Wheat.
> ----- Original Message -----
> 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.
>
>
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