How can there not be a date yet?
- Thread starter Parallaxis
- Start date
Preferably hominy corn (i.e., corn that's been nixtamalized in sodium hydroxide to soften the outer layers and make certain nutrients bioavailable to those with only one stomach). And the consistency is closer to that of wheat farina than it is to oatmeal. Quite good, served hot with a pat of butter.
I grew up in Appalachia still live there. I hate grits. Everyone eats them. Not me.
Also keep in mind that the word "corn" in English was originally used to refer to various types of grain, usually whatever was most dominant in the region where the word was being uttered. I think in the UK it's still used this way.
So to be more specific, American grits are typically made from "maize."
Anyway, yeah, how about that date for SNW? I would at least like to have some general idea. Should we expect it to be in the beginning of summer, the end of summer, or what?
Kor
So to be more specific, American grits are typically made from "maize."
Anyway, yeah, how about that date for SNW? I would at least like to have some general idea. Should we expect it to be in the beginning of summer, the end of summer, or what?
Kor
One day closer than the last time someone asked.
We don't have the same now, sir.
I missed that Cash Markman (Mark Cushman) adult parody Trek film.No release = Blue Ball Trek?
Did someone say "cash?"
I imagine they will announce the date right now this year.
What?
What?
The day after yestermorrow. Or is it the day before?
It's summer right now, as I realize I need to hurry up and start my Christmas shopping as Christmas was four months ago at the moment.
Butter, schmutter. They're better with sugar.
That was the first thing I tried, and it didn't do much for me. It was at the suggestion of a neighbor (who was born and raised in North Carolina) that I tried again with butter.
On the other hand, I like my farina and oatmeal with cinnamon and either brown sugar or maple syrup.
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with smoked gouda
Years ago, while staying at the Jefferson Hotel in Richmond, VA, I started my journey in trying various forms of grits and how they're served. I was getting ready to mix some butter and sugar into them, when a waitress came over and said, "I'm gonna show you how to mix these for breakfast!" She got some honey and butter, mixed them in. It was insane!
She gave me a tip to have savory grits for dinner, sweeter for breakfast. And since then I've always done that with grits (with my favorite being some shrimp and grits in New Orleans that I've never had that good since!)
