Damn Yankees in the South #2

Discussion in 'Off Topic' started by CZfool68, Jul 4, 2018.

  1. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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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!

    IMG_1202.JPG

    IMG_1203.JPG

    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
     
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  2. two77

    two77 Greetings from L A Charter Member Supporting Member

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    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".
     
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  3. Geezer

    Geezer Flatland Hillbilly Staff Member Benefactor Charter Life Member

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

    grits.jpg
     
  4. Inglis

    Inglis Member

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    Grits, it is great anytime, in my house.
     
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  5. Grits

    Grits I'm a Dirt Bag. Charter Life Member

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    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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    Last edited: Jul 4, 2018
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  6. Button Pusher

    Button Pusher Well-Known Member Benefactor

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    One most important thing to remember, NO INSTANT GRITS!
     
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  7. Grits

    Grits I'm a Dirt Bag. Charter Life Member

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    Amen brother. Preach to those heathens. Grits are cooked. Not nuked is a microwave or heaven forbid, made using hot tap water.

    Sent from my SM-J320V using Tapatalk
     
  8. Brangus

    Brangus Administrator Staff Member Benefactor Charter Life Member

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    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
     
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  9. vaskeet

    vaskeet Active Member

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    grits with butter, salt, pepper. 3 eggs over easy stirred up in the grits then your Bacon crumbled up over the top
     
  10. Grits

    Grits I'm a Dirt Bag. Charter Life Member

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    If yer set on stirring a pot, make sure there's grits in that pot.

    Sent from my SM-J320V using Tapatalk
     
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  11. Brangus

    Brangus Administrator Staff Member Benefactor Charter Life Member

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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.
     
  12. Inglis

    Inglis Member

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    That is not grits.
     
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  13. Tailhunter

    Tailhunter Cast No Shadow Charter Member

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    Yankees can’t even do Grits right.
     
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  14. premise

    premise Member

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    Yeah, but us southern folk take 'em out of the pig first.
     
  15. Coltdefender1911

    Coltdefender1911 On the couch Charter Member Supporting Member

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    Thought yall northerners only ate that cream of wheat crap....
     
  16. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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

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

    :eek:
     
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  17. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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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.
     
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  18. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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    Ha! Cheese be good dammit.
     
  19. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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    They were not instant. Bag said 12 minutes, plus a 3 minute rest. Am I southern now?
     
  20. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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    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!
     
  21. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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    Maybe this weekend. Sounds good.
     
  22. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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    Wanna bet?
     
  23. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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    Ah! :eek:

    I remember that crap! Always wondered why my Mom like grits when we traveled south.
     
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  24. RetiredUSNChief

    RetiredUSNChief Get over it, snowflake. Charter Life Member

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    Best grits scene ever...in which a Northerner hands a Southerner his *ss:

     
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  25. Button Pusher

    Button Pusher Well-Known Member Benefactor

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    Yup:)
     
  26. fishgutzy

    fishgutzy Senior Member Supporting Member

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    My wife and kids never had grits until we moved to NC.
    My wife, who is Puerto Rican, loves girts and is pretty much an expert at making up variations. My kids love every way she has cooked them.
     
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  27. RetiredUSNChief

    RetiredUSNChief Get over it, snowflake. Charter Life Member

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    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.
     
  28. fishgutzy

    fishgutzy Senior Member Supporting Member

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

    Sent from my SM-G935V using Tapatalk
     
  29. RetiredUSNChief

    RetiredUSNChief Get over it, snowflake. Charter Life Member

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    Reaper?

    OMG...
     
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  30. fishgutzy

    fishgutzy Senior Member Supporting Member

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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.
     
  31. RetiredUSNChief

    RetiredUSNChief Get over it, snowflake. Charter Life Member

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    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!
     
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  32. fishgutzy

    fishgutzy Senior Member Supporting Member

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    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.
     
  33. RetiredUSNChief

    RetiredUSNChief Get over it, snowflake. Charter Life Member

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    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!

    :):)
     
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  34. ncav8tor

    ncav8tor Lifetime Charter Member Charter Life Member

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    Ah naw! Throw some shrimp in mine! lol


    Sent from my iPhone using Tapatalk
     
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  35. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Sponsor Supporting Member

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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.
     
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  36. bondjamesbond

    bondjamesbond Senior Member's Elder Charter Member Supporting Member

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    Don't you dare ever put sugar on them grits.
    That could get you hurt.
     
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  37. Geezer

    Geezer Flatland Hillbilly Staff Member Benefactor Charter Life Member

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    I do put a few dashes of Tabasco on my grits and eggs.
     
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  38. GeorgeBush

    GeorgeBush Member

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    Lol white cheddar. This thread made me laugh more than most.

    ...but in a good way!
     
  39. NKD

    NKD Senior Member Charter Member Benefactor Kimberless

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    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.
     
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  40. Diablos

    Diablos Senior Member

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    Toasted white bread, dry.
     
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