Walking the lonely conservative road in the Age of Trump (Leach)

[Silver Pines]

Y'alls mamas must be horrible cooks for you to not appreciate the subtle science and precise art of a well prepared grit.  The best part is leftovers with crumbled breakfast sausage mixed in, poured into a loaf pan and allowed to set up overnight in the friedge. Then you turn out the loaf, cut slices, dredge each side in flour and pan fry it to golden brown on each side.

@RoosGirl

So...you're talking about congealed grits...?

Roos, I love you but that ain't a selling point for me.

[Suppressed]

Y'alls mamas must be horrible cooks for you to not appreciate the subtle science and precise art of a well prepared grit.  The best part is leftovers with crumbled breakfast sausage mixed in, poured into a loaf pan and allowed to set up overnight in the friedge. Then you turn out the loaf, cut slices, dredge each side in flour and pan fry it to golden brown on each side.

Nice!

Or Fried Spam^® and grits..yummm!

[roamer_1]

Y'alls mamas must be horrible cooks for you to not appreciate the subtle science and precise art of a well prepared grit.  The best part is leftovers with crumbled breakfast sausage mixed in, poured into a loaf pan and allowed to set up overnight in the friedge. Then you turn out the loaf, cut slices, dredge each side in flour and pan fry it to golden brown on each side.

Oh, that's right.

[Cyber Liberty]

I saw a great recipe last night on Bookface. 

Mix up a couple packets of unflavored gelatin in the bottom of a pan, stir in some condensed Tomato Soup, and a couple of cans of Spaghettios.  Heat it up and stir it up with the gelatin, pour it in a Bundt pan and set it in an ice bath to chill.  Pop it out on an attractive plate, and place a few cans worth of Vienna Sausages vertically arrange in the center of the Bundt hole..

Man, that gives me a hankering for a nice, big slice of Spaghettios.

[RoosGirl]

@RoosGirl

So...you're talking about congealed grits...?

Roos, I love you but that ain't a selling point for me.

@CatherineofAragon
It's thin slices that are hot all the way through and crispy from the pan frying.

[roamer_1]

I made the mistake of ordering cheese grits at Waffle House once.  They served me a small dish of lukewarm grits with a slice of cold American cheese slapped across the top.

yeah... a good rule of thumb is no restaurant grits... Exponentially true if you ain't in the south, lower midwest, or (I assume) desert southwest... Nebraska may be an exception - I wouldn't know, as if I am in Nebraska, I am rolling on through. I swear, I have been through there many times... But I don't think I have ever even bought gas in Nebraska.

[Sanguine]

I saw a great recipe last night on Bookface. 

Mix up a couple packets of unflavored gelatin in the bottom of a pan, stir in some condensed Tomato Soup, and a couple of cans of Spaghettios.  Heat it up and stir it up with the gelatin, pour it in a Bundt pan and set it in an ice bath to chill.  Pop it out on an attractive plate, and place a few cans worth of Vienna Sausages vertically arrange in the center of the Bundt hole..

Man, that gives me a hankering for a nice, big slice of Spaghettios.

You're a sick man, @Cyber Liberty.

[roamer_1]

@CatherineofAragon
It's thin slices that are hot all the way through and crispy from the pan frying.

...With over-easy eggs on top, with egg gravy running on down in there... Oh, that's right.

[roamer_1]

I saw a great recipe last night on Bookface. 

Mix up a couple packets of unflavored gelatin in the bottom of a pan, stir in some condensed Tomato Soup, and a couple of cans of Spaghettios.  Heat it up and stir it up with the gelatin, pour it in a Bundt pan and set it in an ice bath to chill.  Pop it out on an attractive plate, and place a few cans worth of Vienna Sausages vertically arrange in the center of the Bundt hole..

Man, that gives me a hankering for a nice, big slice of Spaghettios.

What the heck is the matter with you? And I'm a fan, mind you - I am the inventor of the Spaghettio slip-and-slide...

[Elderberry]

Has to be hominy grits or I won't touch it.

One time, someone told me corn was empty nutritionally, I don't know if that is so.

I guess, corn and hominy are the same, I really don't know. What I read seems to say so.

Corn is treated with lye( Niztamalization)  to make hominy.

The nixtamalization process was very important in the early Mesoamerican diet, as unprocessed maize is deficient in free niacin. A population that depends on untreated maize as a staple food risks malnourishment and is more likely to develop deficiency diseases such as pellagra, niacin deficiency, or kwashiorkor, the absence of certain amino acids that maize is deficient in. Maize cooked with lime or other alkali provided niacin to Mesoamericans. Beans provided the otherwise missing amino acids required to balance maize for complete protein.

https://en.wikipedia.org/wiki/Nixtamalization

We ate a lot of hominy growing up, grits too.

[Elderberry]

Y'alls mamas must be horrible cooks for you to not appreciate the subtle science and precise art of a well prepared grit.  The best part is leftovers with crumbled breakfast sausage mixed in, poured into a loaf pan and allowed to set up overnight in the friedge. Then you turn out the loaf, cut slices, dredge each side in flour and pan fry it to golden brown on each side.

I love grits, especially for breakfast. But any leftovers wouldn't make it to or thru the nite.

[Cyber Liberty]

You're a sick man, @Cyber Liberty.

Some foods come in forms that just ain't natural...

[Cyber Liberty]

What the heck is the matter with you? And I'm a fan, mind you - I am the inventor of the Spaghettio slip-and-slide...

I'm still working up the nerve to try one of your Ramen Omelets.

[roamer_1]

We ate a lot of hominy growing up, grits too.

Nope. I mean, I can eat hominy... but nope. The only thing hominy is good for is masa.

[roamer_1]

I'm still working up the nerve to try one of your Ramen Omelets.

Ran out of ramen, finally... so I don't do that no more.

[Silver Pines]

I saw a great recipe last night on Bookface. 

Mix up a couple packets of unflavored gelatin in the bottom of a pan, stir in some condensed Tomato Soup, and a couple of cans of Spaghettios.  Heat it up and stir it up with the gelatin, pour it in a Bundt pan and set it in an ice bath to chill.  Pop it out on an attractive plate, and place a few cans worth of Vienna Sausages vertically arrange in the center of the Bundt hole..

Man, that gives me a hankering for a nice, big slice of Spaghettios.

@Cyber Liberty

Why am I laughing at "arranging Vienna sausages in the Bundt hole"?  lol

[Silver Pines]

@CatherineofAragon
It's thin slices that are hot all the way through and crispy from the pan frying.

@RoosGirl

I'm just messing with you, lol...if I were to eat grits any kind of way, it would be like that.

[Sanguine]

@Cyber Liberty

Why am I laughing at "arranging Vienna sausages in the Bundt hole"?  lol

It does make for an interesting, though slightly disturbing, picture.

[DCPatriot]

It does make for an interesting, though slightly disturbing, picture.

2 of the 4 pages of this thread is about grits.

Come on, man! 

[Elderberry]

Nope. I mean, I can eat hominy... but nope. The only thing hominy is good for is masa.

Now I didn't say that I liked plain old hominy. When that's what Mama serves you, what're you gunna do?

[Sanguine]

2 of the 4 pages of this thread is about grits.

Come on, man! 

So, you don't find the vienna sausages part a little disturbing?

[corbe]

   Sure glad the OP isn't concerned at all about what Briefers care to discuss in his Threads.

[roamer_1]

Now I didn't say that I liked plain old hominy. When that's what Mama serves you, what're you gunna do?

I heard that... pray for gravy, I guess....

Lucky me, I never got hominy much. Cornbread, Hoe cakes, grits... and beloved hush puppies... No hominy, except by mistake.

[Bigun]

Now I didn't say that I liked plain old hominy. When that's what Mama serves you, what're you gunna do?

Put two cups of shelled corn in a pottery vessel  then add three cups of hardwood ashes add water until vessel is 3/4 full and stir. Cover and let sit for a few days stirring occasionally.  When done, pour contents of vessel into a fairly loosely woven wooden basket and rinse with water.  Enjoy your hominy!

[XenaLee]

I hate grits. 

But not for the taste or texture.  Because, as a new bride (I was only 18), I was ridiculed once when tasked with making breakfast for my husband and his ultra-Southern Louisiana relatives in Houston. 

Now... I was by no means 'a cook'.....  but I could scramble a good egg or 12.  Which I did... and served it with the obligatory grits... which my mom had NEVER made and I was totally unfamiliar with.  At which point, the pointing and laughing ensued.  I was supposed to know, somehow, that you only serve "fried" eggs ...with runny yolks..with grits.   So you can mix it together. 

Yech.