Damn Yankees in the South #2

CZfool68

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Wasn't sure if this belonged in politics or food? Or maybe Tortuga knowing the crowd here, but here it goes!

On this holiest of American Holidays I decided that as a trespassing Yankee I'd push my luck a little.

So I done went an did some cultural appropriation!

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Yep, I went there. This damn Yankee, for the first time ever, cooked some grits. And I ate the whole damn bowl. And I liked it. :D

Take that @fieldgrade and the rest of you natives! :p
 
That's not the half of it-- did you know Yankees eat chitlins? I was born and raised here and have lived here over sixty years but never actually saw anyone eat any chitlins until I went to a race at Pocono Pennsylvania. This was while Dale Sr. was still alive and Nascar had not yet completely sold its soul. Anyway, right there in a coffee shop I witnessed Yankees chowing down on chitlins. They ate them with their eggs and called it " scrapple".
 
D*** Just d***. What is this world coming to. White d*** cheddar grits.

Grits are meant to be plain corn. Yellow or white corn. I prefer white. Only condiments you put in grits is butter and salt. Nothing else PERIOD.

Put enough butter in them to turn them yellow.

NO wonder he ate the whole bag. He was eating cheese.

Best meal my wife has made was pork chops, green beans and grits. That is a mighty fine meal.

Jeez.

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Only condiments you put in grits is butter and salt. Nothing else PERIOD.

Put enough butter in them to turn them yellow.

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I have to confess that I followed my Mom's tradition in slow cooking a pot of grits for at least 30 minutes and would slip some home-grown, home-cured......straight out of our smokehouse......genuine country ham red-eye gravy in that pot and let it keep simmering until the grits were creamy and smooth as silk.

Biscuit and flourbread-sopping good I tell ya'. Plates were extremely easy to wash at our house after serving breakfast this way.
 
That's not the half of it-- did you know Yankees eat chitlins? I was born and raised here and have lived here over sixty years but never actually saw anyone eat any chitlins until I went to a race at Pocono Pennsylvania. This was while Dale Sr. was still alive and Nascar had not yet completely sold its soul. Anyway, right there in a coffee shop I witnessed Yankees chowing down on chitlins. They ate them with their eggs and called it " scrapple".

Holy crap! I think my Grandmother made scrapple. And it is not from the South!

https://www.allrecipes.com/recipe/21720/scrapple/

:eek:
 
I never was a big fan of grits until I discovered these. I like them with breakfast and to make shrimp & grits.

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Well I have no clue whether the little grits package I purchased at Lowe's is actually authentic or not, but with the cheese flavor it tasted good. I was thinking this opens up a lot of possibilities. Maybe simple grits with butter and shrimp, or maybe I'll get crazy and do something else. Gonna be a hella lot of approptriatin' going on here.
 
D*** Just d***. What is this world coming to. White d*** cheddar grits.

Grits are meant to be plain corn. Yellow or white corn. I prefer white. Only condiments you put in grits is butter and salt. Nothing else PERIOD.

Put enough butter in them to turn them yellow.

NO wonder he ate the whole bag. He was eating cheese.

Best meal my wife has made was pork chops, green beans and grits. That is a mighty fine meal.

Jeez.

Sent from my SM-J320V using Tapatalk

Ha! Cheese be good dammit.
 
I'm loving this thread guys and thanks @CZfool68 for starting it !! This one has the potential of stirring the pot like the nanner puddin' topic.

:D:D

My neighbor made some nanner puddin' last week. I passed. Not much of a dessert guy. But my picky, snobby daughter had a whole bunch. After looking at it and saying no way.

I'll not disclose whehter it was whipped cream or meringue. I like my neighbor and fear the CFF gang!
 
Grits are meant to be plain corn. Yellow or white corn. I prefer white. Only condiments you put in grits is butter and salt. Nothing else PERIOD.

Put enough butter in them to turn them yellow.

Horse pucky.

That's like saying the only way to eat toast is buttered. Or the only way to make cookies is with chocolate chips. Or the only way to eat a baked potato is with butter.

In the world of bland foods, grits is second only to the mushroom. Ain't sayin' they aren't good plain, but they ARE bland.

Which means grits is a perfect food to season/doctor up any way a person sees fit.
 
Horse pucky.

That's like saying the only way to eat toast is buttered. Or the only way to make cookies is with chocolate chips. Or the only way to eat a baked potato is with butter.

In the world of bland foods, grits is second only to the mushroom. Ain't sayin' they aren't good plain, but they ARE bland.

Which means grits is a perfect food to season/doctor up any way a person sees fit.
Garlic, Reaper, a touch of salt, Cheddah, yum.

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I put 1/3 to a half of one in my eggs when I am home. Used to think one habañero was hot enough. Ha!
I'm going to dry some so I can bring it to China with me. They don't know what hot is. They only know how to throw in more Thai or Cayenne peppers.

Yeah, different peppers bring different things to the table, for sure.

I'm not much for heat just for the sake of heat. Gotta have flavor, too.

Chiptle Tobasco is my current favorite for eggs, for example. And a few other things.

Recently discovered Pickapeppa Spicy Mango Sauce works FANTASTIC on a salad with Italian Salad Dressing!

But pure heat the likes of what you describe? Out of my league!
 
Yeah, different peppers bring different things to the table, for sure.

I'm not much for heat just for the sake of heat. Gotta have flavor, too.

Chiptle Tobasco is my current favorite for eggs, for example. And a few other things.

Recently discovered Pickapeppa Spicy Mango Sauce works FANTASTIC on a salad with Italian Salad Dressing!

But pure heat the likes of what you describe? Out of my league!
To my taste there is still great flavor with that heat level. I seem to have vastly increased my flavor/heat threshold.
This season we have habneros, reapers, ghost, and jalapeno. The jalapenos are the biggest we've grown so far. Perfect size for stuffed jalapenos.
 
To my taste there is still great flavor with that heat level. I seem to have vastly increased my flavor/heat threshold.
This season we have habneros, reapers, ghost, and jalapeno. The jalapenos are the biggest we've grown so far. Perfect size for stuffed jalapenos.

I can take some heat...not nearly what some other people can, but if it has the flavor, I can take some heat.

But there are people who reeeeealy go into the heat, just for the sake of the heat. That ain't me!

:):)
 
D*** Just d***. What is this world coming to. White d*** cheddar grits.

Grits are meant to be plain corn. Yellow or white corn. I prefer white. Only condiments you put in grits is butter and salt. Nothing else PERIOD.

Put enough butter in them to turn them yellow.

NO wonder he ate the whole bag. He was eating cheese.

Best meal my wife has made was pork chops, green beans and grits. That is a mighty fine meal.

Jeez.

Sent from my SM-J320V using Tapatalk

Ah naw! Throw some shrimp in mine! lol


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Garlic, Reaper, a touch of salt, Cheddah, yum.

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I was thinking of bastardzing some with hot sauce! Then was thinking about blue cheese grits as a side for wings. But with blue cheese, sometimes things go horribly wrong.
 
I was thinking of bastardzing some with hot sauce! Then was thinking about blue cheese grits as a side for wings. But with blue cheese, sometimes things go horribly wrong.
I do put a few dashes of Tabasco on my grits and eggs.
 
Lol white cheddar. This thread made me laugh more than most.

...but in a good way!
 
Actually was raised in CA. But my dad/grandparents was from Alabama.

So, I grew up eating a lot of grits and pork chops, thankfully.
 
T
Horse pucky.

That's like saying the only way to eat toast is buttered. Or the only way to make cookies is with chocolate chips. Or the only way to eat a baked potato is with butter.

In the world of bland foods, grits is second only to the mushroom. Ain't sayin' they aren't good plain, but they ARE bland.

Which means grits is a perfect food to season/doctor up any way a person sees fit.

Toasted white bread, dry.
 
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