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Best Grits Evah!

Discussion in 'Bad Dog Cafe' started by trapdoor2, Mar 5, 2020.

  1. Dan R

    Dan R Poster Extraordinaire

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    In the crockpot is a different take, but I'm not spending 12 hours to cook grits. The mistake many make is to use only water to cook them and butter on top. You can use milk, but the idea of heavy cream and half and half really brings out the flavor. Never use margarine on grits, or anything else for that matter.
     
    Last edited: Mar 5, 2020
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  2. Guitarzan

    Guitarzan Poster Extraordinaire

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    I add the heavy cream at the end before I finish them. But why use the heavy and the half & half?

    Grits require more salt to flavor them than I generally comfortable using. I add a lot of pepper too, but I am not big on cheese in them. I believe cream is better in them than cheese.
     
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  3. Hatfield92

    Hatfield92 Tele-Holic Silver Supporter

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    I lived in Hampton Roads Virginia for nearly a decade. Occasional trips across the Chesapeake Bay Bridge Tunnel to the Eastern Shore were a gateway to the best crab dishes I’ve ever had. That’s about the only thing I miss about Hampton Roads lol
     
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  4. Torren61

    Torren61 Poster Extraordinaire Gold Supporter

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    Best Brits Evah!

     
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  5. Luthier Vandros

    Luthier Vandros Tele-Holic

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    Oh man! Pile of grits topped with eggs sunny side up or over easy.
     
  6. stxrus

    stxrus Poster Extraordinaire

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    DC5090ED-F673-4AA6-B08D-D6E2029356D1.jpeg
    Brunch today. Cajun Tim’s cheesy grits & shrimp with two eggs over easy and sourdough toast. A couple of spicy Bloody Mary’s and we are in full tilt slug mode
    So much for planting Christmas Palms on the road line today
     
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  7. Frodebro

    Frodebro Doctor of Teleocity Ad Free Member

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    It's a Denny's. In the PNW. The only way to make the trifecta complete would be if the waitress was a native Icelander.
     
  8. dkmw

    dkmw Poster Extraordinaire

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    Any doubt that grits and polenta are interchangeable can be removed. My wife just brought this home from the market.

    So @BigDaddyLH has been eating grits and he didn’t even know.

    0B4A3A26-0AAA-4CBA-B0F1-9FF3C13237B5.jpeg
     
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  9. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    :eek::eek::eek:

    Next you'll tell me I've been unknowing following NASCAR.
     
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  10. dkmw

    dkmw Poster Extraordinaire

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    :lol: We’ll work on that...... Subliminally.
     
  11. getbent

    getbent Telefied Silver Supporter

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    deep down, you have pondering the power of 3.
     
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  12. charlie chitlin

    charlie chitlin Doctor of Teleocity Silver Supporter

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    I lean more towards polenta...it whatever the yellow grits are called.
    Butter, cheese, salt, pepper, hot sauce.
     
  13. scooteraz

    scooteraz Friend of Leo's

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    Well, EVERYTHING (almost) is better with butter, and cream. I am curious about the recipe, however. Why 1.5 cups of half and half? Why not add 3/4 cup more of cream, and then 3/4 cup of milk? Maybe that’s just me because we always have milk around the house, but I would have to buy heavy cream and half and half. And whatever cream was left over could later go into White Russians or Mudslides....

    Still, the magic of butter and cream can do a lot for many pasty breakfast cereals. Oatmeal and Cream of Wheat are so much better that way. Of course, unlike grits, both of those, IMO need brown sugar as well.

    Spaetzle are absolutely best sautéed in butter. Alfredo sauce (butter, cream, Parmesan Cheese and garlic) makes pasta way better, but even when my wife makes regular noodles, right after rinsing the noodles post boil, she will put on a fair amount of butter and toss the noodles. Yep, butter is the key!!! Almost like bacon!

    Hmmmm, shrimp and grits with a side of bacon suddenly seems like a great idea! Or, bacon crumbled over the top!

    Now you’ve done it!. I was trying to lose weight, and you’ve put these ideas in my head. Almost as bad as GAS!
     
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  14. Pick_n_Strum

    Pick_n_Strum Tele-Meister

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    "Whats a grit?"

    -Vinny Gambini



    In all seriousness, I tried grits a couple years ago for the first time and immediately wondered where they had been all my life.
     
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  15. trapdoor2

    trapdoor2 Tele-Afflicted Gold Supporter

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    I imagine the recipe writer was thinking of standard supermarket sizing. Heavy cream and half-and-half come in pints. Buy one of each and have only .5C leftover. If you know your milkfat chemistry, you can get there in several ways.
     
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  16. scooteraz

    scooteraz Friend of Leo's

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    I used to have a couple of friends who loved White Russians and Mudslides. I bought heavy cream by the quart. Same as Vodka and Kaluaha...LOL

    I did use the cream for other things.
     
  17. TelenTubes

    TelenTubes Tele-Holic

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    Used to eat them for lunch in South Carolina with andule sausage. Probably spelled that wrong, though it tasted so right.
     
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  18. Jlwctn

    Jlwctn Tele-Meister

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    I just made them. I've never had grits this good. With the butter and the salt... it's like Liquid Popcorn!
     
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  19. Danjabellza

    Danjabellza Friend of Leo's

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    Good to know, 7.5 cups of water/cream to 1.5 cups of grits is the edible ratio.
     
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  20. Jlwctn

    Jlwctn Tele-Meister

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    I went 3c cream with 4c milk, 1 stick of butter to 1 1/2c of grits. There's a lot there. Next time it's 1c grits limit.
    But they is soooo gooooood...
     
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