What are grits exactly?
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LittleSnakes
V7alt
They’re almost unnoticeable daily micro-adversities that put hair on your chest. Unfortunately that hair comes from your head.
Andrew Sak
Even Andy Deserves Good BEans
All I know is they are more than one grit.
Knox in Box
Rustbelt refugee.
Are they magic grits, do you get them from the same place Jack got his beanstalk beans?
DdBob
Dogue in teh desert
Most likely cuz corn was a staple in the diet of the OG 'mericuhns and the limey invaders saw it was versatile and rather than pulverise it to a powder someone thought...well hells bells I can stop short of grinding to dust and instead grind to a finer gerind than oatmeal and then I can make something similar to oatmeal that i can eat but isn't as bland cuz i can spice it up with tabasco and meats...it fills me is plentiful and gives me energy to explore out west...did i mention it will travel well on my Journeys to californy
DdBob
Dogue in teh desert
I found this on the internets (might not be safe for work)
https://www.quora.com/What-is-the-food-that-Americans-call-‘grits’
Maize, what Americans call corn, doesn’t keep indefinitely when dried, because the germ is still alive and will sprout. Also, if you have a diet that consists almost entirely of maize, you will develop pellagra because your gut cannot absorb the niacin in the maize.
So about 1200 BC, the native Americans in Mexico discovered a technique that would allow dried maize to keep, and made it more nutritious, although obviously they didn’t know about that. It’s called nixtamalization, from an Aztec word, nixtamall. If you soak the maize kernels in water mixed with a small amount of an alkali, lye or lime (the mineral, not the fruit), the hull comes off and it swells up. The germ is killed, so it won’t sprout. You can obtain dilute lye by running water through wood ashes. (This is also how the early pioneers made lye soap.) This practice spread all over eastern North America.
Doing this yields a substance called hominy, which is an old Powhatan word for prepared maize. The kernels swell up and they take on a distinctive tangy flavor from the lye or lime. Also, it undergoes a chemical reaction that makes the niacin accessible to human digestion. It’s not to everyone’s taste, but I like it a lot. You can then boil it and eat it directly, or dry it and keep it.
This is cooked hominy. You can buy it in cans and just heat it up. It’s typically either white or yellow, but this is a mixture:
If you dry the raw hominy and then grind it up, you get a sort of cornmeal which we call grits or sometimes hominy grits. It somewhat resembles polenta, except that it has the distinctive hominy flavor and doesn’t require so much work to cook.
To eat it, you reconstitute the grits with boiling water just as you do with oatmeal porridge. Some like it rather wet and sloppy, but I prefer it fairly stiff. It’s not really suitable for sweet additions, but it’s wonderful with salt, pepper, and butter. It’s normally eaten at breakfast:
As a side dish at dinner, cheese is often melted into it as well. This was invented in the American south, and is still very popular there. But you can find it right across the United States now.
As with polenta, you can also pour it into a pan, let it dry out a bit, then cut it into slices and roast or fry them, which adds a richer flavor.
https://www.quora.com/What-is-the-food-that-Americans-call-‘grits’
Maize, what Americans call corn, doesn’t keep indefinitely when dried, because the germ is still alive and will sprout. Also, if you have a diet that consists almost entirely of maize, you will develop pellagra because your gut cannot absorb the niacin in the maize.
So about 1200 BC, the native Americans in Mexico discovered a technique that would allow dried maize to keep, and made it more nutritious, although obviously they didn’t know about that. It’s called nixtamalization, from an Aztec word, nixtamall. If you soak the maize kernels in water mixed with a small amount of an alkali, lye or lime (the mineral, not the fruit), the hull comes off and it swells up. The germ is killed, so it won’t sprout. You can obtain dilute lye by running water through wood ashes. (This is also how the early pioneers made lye soap.) This practice spread all over eastern North America.
Doing this yields a substance called hominy, which is an old Powhatan word for prepared maize. The kernels swell up and they take on a distinctive tangy flavor from the lye or lime. Also, it undergoes a chemical reaction that makes the niacin accessible to human digestion. It’s not to everyone’s taste, but I like it a lot. You can then boil it and eat it directly, or dry it and keep it.
This is cooked hominy. You can buy it in cans and just heat it up. It’s typically either white or yellow, but this is a mixture:
If you dry the raw hominy and then grind it up, you get a sort of cornmeal which we call grits or sometimes hominy grits. It somewhat resembles polenta, except that it has the distinctive hominy flavor and doesn’t require so much work to cook.
To eat it, you reconstitute the grits with boiling water just as you do with oatmeal porridge. Some like it rather wet and sloppy, but I prefer it fairly stiff. It’s not really suitable for sweet additions, but it’s wonderful with salt, pepper, and butter. It’s normally eaten at breakfast:
As a side dish at dinner, cheese is often melted into it as well. This was invented in the American south, and is still very popular there. But you can find it right across the United States now.
As with polenta, you can also pour it into a pan, let it dry out a bit, then cut it into slices and roast or fry them, which adds a richer flavor.
Bob411
thrumming with potential
I found this on the internets (might not be safe for work)
https://www.quora.com/What-is-the-food-that-Americans-call-‘grits’
Maize, what Americans call corn, doesn’t keep indefinitely when dried, because the germ is still alive and will sprout. Also, if you have a diet that consists almost entirely of maize, you will develop pellagra because your gut cannot absorb the niacin in the maize.
So about 1200 BC, the native Americans in Mexico discovered a technique that would allow dried maize to keep, and made it more nutritious, although obviously they didn’t know about that. It’s called nixtamalization, from an Aztec word, nixtamall. If you soak the maize kernels in water mixed with a small amount of an alkali, lye or lime (the mineral, not the fruit), the hull comes off and it swells up. The germ is killed, so it won’t sprout. You can obtain dilute lye by running water through wood ashes. (This is also how the early pioneers made lye soap.) This practice spread all over eastern North America.
Doing this yields a substance called hominy, which is an old Powhatan word for prepared maize. The kernels swell up and they take on a distinctive tangy flavor from the lye or lime. Also, it undergoes a chemical reaction that makes the niacin accessible to human digestion. It’s not to everyone’s taste, but I like it a lot. You can then boil it and eat it directly, or dry it and keep it.
This is cooked hominy. You can buy it in cans and just heat it up. It’s typically either white or yellow, but this is a mixture:
If you dry the raw hominy and then grind it up, you get a sort of cornmeal which we call grits or sometimes hominy grits. It somewhat resembles polenta, except that it has the distinctive hominy flavor and doesn’t require so much work to cook.
To eat it, you reconstitute the grits with boiling water just as you do with oatmeal porridge. Some like it rather wet and sloppy, but I prefer it fairly stiff. It’s not really suitable for sweet additions, but it’s wonderful with salt, pepper, and butter. It’s normally eaten at breakfast:
As a side dish at dinner, cheese is often melted into it as well. This was invented in the American south, and is still very popular there. But you can find it right across the United States now.
As with polenta, you can also pour it into a pan, let it dry out a bit, then cut it into slices and roast or fry them, which adds a richer flavor.
I don't like grits but, I'm 100% in on hominy. Equal parts hominy and kidney beans in my chili.
DinoMikeSr
I have the box
Classic!
Peen Simmons
Let’s Get Obtuse!
Now let’s do “What’s the deal with iceberg lettuce?!?”
Bob411
thrumming with potential
Some notes from the Lettuce Husbandry Center website, LHC.org -
Iceberg lettuce is actually a fruit.
Iceberg lettuce was developed for people that don't give a shit about nutrition/actually have taste buds.
Chicken Man
Kick Henry Jackassowski
Iceberg lettuce is the perfect lettuce for some applications. It's just easy to transport and store, so it's been over applied beyond it's function. Another symptom of late stage capitalism.
Knox in Box
Rustbelt refugee.
Andrew Sak
Even Andy Deserves Good BEans
I sowed my oates in a bowl of grits.
mongooz
.
i like them (grits) with a couple eggs, over easy and still runny. i cut up the eggs and mix the grits, some butter, salt, pepper and a few dashes of Tabasco. mmmmmmm
i used to put milk and sugar on grits and eat them like cream of wheat.....until the air force sent me to southern georgia.
they taught me proper grit eating.
i used to put milk and sugar on grits and eat them like cream of wheat.....until the air force sent me to southern georgia.
they taught me proper grit eating.