bob adams wrote:As a Southerner I feel that I am well qualified to comment on this issue. Here's some simple rules to live by.
1) Instant grits, while maybe okay for yankees during backpacking trips, are not grits. Please try the regular cooking length type first. Forewarned is forearmed.
2) White grits good. Yellow grits better. Fresh stone ground yellow grits for fancy receipes.
3) Never, and I mean never, put sugar on grits. This is a sure sign that you grew up eating cream of wheat and lived in a cold climate. Salt, pepper and butter only unless you're making shrimp etoufe and yellow grits.
bob adams wrote:Other Tom,
Well I'm just doing my part. I've eaten a lot of grits in my 60 years and I want to put these pilgrims on the true path to Southern culinary excellence. Now shall I tell them about the world's most perfect cruciferous green? ...................collards!
bob adams wrote:As a Southerner I feel that I am well qualified to comment on ... grits... Salt, pepper and butter only unless you're making shrimp etoufe and yellow grits.
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