Jump to content

Search the Community

Showing results for tags 'best grits ever'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • USA
    • New York
    • New Jersey
    • Boston and the North East
    • DC and the Mid-Atlantic
    • Chicago and the Midwest
    • Florida and The South
    • Colorado, Texas and the Southwest
    • California, Nevada and Hawaii
    • PNW and the Northwest
  • UK and Ireland
    • London
    • Elsewhere in Britain
    • N. Ireland and Republic of Ireland
  • Rest of Europe
    • France
    • Spain
    • Italy and Elsewhere in Europe
  • Rest of the World
    • Canada
    • Asia
    • Australia
    • Mexico, Central & South America
    • Middle East and Africa
  • Buy it and cook it
    • In the kitchen
    • At the shops
  • Liquids
    • Bars and beers
    • Wines and liquor
    • Non-Alcoholic Beverages
  • General
    • General food and drink discussion
    • Good buys
    • What's that got to do with anything?
    • Consumer Electronics
    • Computers, Software, Wireless
  • Specific eating
    • Dairy and Eggs
    • Meat
    • Fish and seafood
    • Fruit 'n' veg
    • Baking and Dessert
  • Lifestyles
    • Visual Arts
    • Hobbies & Crafts
    • Performance Arts
    • Music
    • On screen
    • Written word
    • Travel
    • Working
    • Goodbye
    • Gardens and gardening
    • The Four Seasons
    • Fashion
    • Beauty and cosmetics
    • Sports
  • Secret Admin Category

Calendars

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Location


Interests


Why do you want to join Mouthfuls Food?


What is your real name?

Found 1 result

  1. An heirloom dent corn, via a mill in Doylestown, PA. I bought a package of these at my Greenmarket yesterday (from the traveling Grains and Beans stand). Yes, I am a Northerner and grits are not part of my heritage (except distantly as mamaliga; that's from a different part of Europe than my forebears). But I like to think I know flavor, and these are THE BEST grits I have ever tasted. I cooked them just with salted water for most of the time--they took between 45 minutes and an hour, and worth every bit of occasional attention--and the corn smell coming out of the pot was incredible. Added a large glug of heavy cream about 30 minutes in, but it really wasn't necessary. The flavor was as strong as the aroma: pure corn. And yes, they are cream-and-red in color. Unusual and lovely. If I did a grit-to-grit comparison with the stuff Quaker sells, it would be no contest: Quaker is tasteless goo compared to these, even the longer-cooking version; instant is nowhere in the running (I've never eaten instant grits, although my Alabama-born b-i-l will). I have some left over, which I packed into a blocky container so I can cut slices and fry them. Maybe next time I'll make grits arancini, as Wilf mentioned.
×
×
  • Create New...