Thread: For Sky and Bob T.

"Christine Dabney" <[email protected]> wrote in message
news[email protected]..
> Just saw this post..
>
> http://blog.ruhlman.com/2010/02/how-...ached-egg.html
>
> Christine
> --
> http://nightstirrings.blogspot.com

So I sneaked a peek at the message even if I'm not Sky or Bob T. Good golly,
I've never seen such a gorgeous breakfast plate. Grits 'n' sausage are a
standard for me, but I love the idea of a runny soft-boiled egg alongside.
Thanks!

Felice

In article <hm6807$jh5$[email protected]>,
"Felice" <[email protected]> wrote:

> "Christine Dabney" <[email protected]> wrote in message
> news[email protected]..
> > Just saw this post..
> >
> > http://blog.ruhlman.com/2010/02/how-...-with-sausage-
> > and-poached-egg.html
> >
> > Christine
> > --
> > http://nightstirrings.blogspot.com
>
> So I sneaked a peek at the message even if I'm not Sky or Bob T. Good golly,
> I've never seen such a gorgeous breakfast plate. Grits 'n' sausage are a
> standard for me, but I love the idea of a runny soft-boiled egg alongside.
> Thanks!
>
> Felice

Looks evil. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Christine Dabney wrote:
>
> Just saw this post..
>
> http://blog.ruhlman.com/2010/02/how-...ached-egg.html


Thanks so much for the link, Christine What an interesting read.
I'm delighted to see that Ruhlman also uses "grits" in the plural sense
and not singular --- although technically grits is singular when it
comes to grammar, eh?! <G>. Many folks like to include an egg (fried
over-easy or poached) with their grits and sausage Not an uncommon
practice. However, the availability of intant grits should be illegal
<VBG!>. In most markets where only quick grits is available, that's not
a big deal --- just add more water & cook a lot longer - works every
time.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Christine provided:

> http://blog.ruhlman.com/2010/02/how-...ached-egg.html

Well... I rarely make grits anymore, since Lin doesn't like them very much.
(Doesn't like the soft-polenta texture, and doesn't like hominy at all.)
Even when I do make grits, I generally only make enough for me to consume at
that meal, so there's no leftovers. But I'll keep this in mind if the
circumstance ever arises. :-)

Bob

On Thu, 25 Feb 2010 20:07:51 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> Well... I rarely make grits anymore, since Lin doesn't like them very much.

Tell Lin I said to try fried mush... just one tiny bite. Serve it
with maple syrup. Mmmm.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2/25/2010 2:52 AM, Christine Dabney wrote:
> Just saw this post..
>
> http://blog.ruhlman.com/2010/02/how-...ached-egg.html
>
> Christine
It wasn't until moving to SC that I began to appreciate grits, not that
I'm in love with them. But I have learned how they are served, at least
in my little neck of the woods.

There is a great local restaurant called Jomars in Lancaster, SC. They
have a fantastic buffet with SC fare.

Anyway, the locals never eat grits like we Northerners tried to eat
them, as if they were oatmeal and loaded up with cream, butter and brown
sugar.

They eat grits as a base or bed, then apply scrambled eggs, and/or
cheese with sides of bacon or breakfast sausage and stir it up a wee bit.

Some of the best grits I ate were the ones Big Jim did down at a cook
out at Bob and Gingers, Lots of cheese's!

--
regards, mike
piedmont, The Practical BBQ'r
http://sites.google.com/site/thepracticalbbqr/
(mawil55)

piedmont wrote:
>
> On 2/25/2010 2:52 AM, Christine Dabney wrote:
> > Just saw this post..
> >
> > http://blog.ruhlman.com/2010/02/how-...ached-egg.html
> >
> > Christine
> It wasn't until moving to SC that I began to appreciate grits, not that
> I'm in love with them. But I have learned how they are served, at least
> in my little neck of the woods.
>
> There is a great local restaurant called Jomars in Lancaster, SC. They
> have a fantastic buffet with SC fare.
>
> Anyway, the locals never eat grits like we Northerners tried to eat
> them, as if they were oatmeal and loaded up with cream, butter and brown
> sugar.
>
> They eat grits as a base or bed, then apply scrambled eggs, and/or
> cheese with sides of bacon or breakfast sausage and stir it up a wee bit.
>
> Some of the best grits I ate were the ones Big Jim did down at a cook
> out at Bob and Gingers, Lots of cheese's!

Cooked grits served "plain" (straight up) is always "raw" <---
Blech!!!!! <G> Whenever I make grits, it's always served with something
else mixed in, whether it's various cheeses (usually just one sort) and
chives, or crumbled bacon or sliced sausage links (cooked), etc.
Anything used to make fancy mashed or baked potatoes can be used to
'dress up' grits. Baked cheese grits with or without additional main
ingredients is also very good, too. The possibilities are nearly
endless I imagine a person can even mix in peas or broccoli or corn
or other veggies, too --- not that I would personally!!

Sky, a grits officionada and GRITS

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky <[email protected]> wrote in message
news:[email protected]..
[snip]

> Cooked grits served "plain" (straight up) is always "raw" <---
> Blech!!!!!

I *KNEW* it! I knew you weren't all evil!

The "Grit Free" Ranger

The Ranger wrote:
> Sky<[email protected]> wrote in message
> news:[email protected]..
> [snip]
>
>
>> Cooked grits served "plain" (straight up) is always "raw"<---
>> Blech!!!!!
>>
> I *KNEW* it! I knew you weren't all evil!
>
> The "Rump" Ranger
>
>
>
How nice!