Is there an industry standard?

I prepare mine to be slightly looser than mashed potatoes. They spread to about an 1 1/2” thickness given time. When I order them out they are Served in a bowl and about the consistency of red eye gravy. I’d guess they’ll settle at about 1/2”.

No, I don’t put sugar and milk on them despite my location.

Slump right out of the bowl and into the bucket for chicken food for me.

I sure don't like them thick and lumpy...I don't like them thin and runny...
I like them to be just right...when you spoon them onto the plate you can make a little crater in the top to put your butter where it can melt to form a little butter lava pool to be mixed into a volcano of grits goodness ...

Okay, I admit to not being a grits aficionado and to having been raised up north. But I never have heard the term "slump" used like this. Is this a southern thing?

Reminds me of that recent thread about a toboggan being a wool stocking cap for southerners and not a winter flat bottom sled. Gesh.

quote:

Originally posted by PHPaul:
Slump right out of the bowl and into the bucket for chicken food for me.

Yer off ta Christmas card list!

"How do you cook your grits...regular, creamy or al dente?"...




Link to original video: https://youtu.be/_T24lHnB7N8

quote:

Originally posted by PHPaul:
Slump right out of the bowl and into the bucket for chicken food for me.

HA! That there is funny.....and I'm in the same boat with ya. Despite growning up in TX, where they're fairly popular, I never developed a taste for them.

Had grits for breakfast this morning!

So, my answer is when your utensil is full of grits, they don't slide off, is perfect!

I like them soupy, eaten not so much to fill up as for the warmth. Plenty of butter if it is a butter month.

quote:

Originally posted by Bisleyblackhawk:
"How do you cook your grits...regular, creamy or al dente?"...

Thanks Bisley. Saved me the time looking for it.
Was the first thing to come to mind.

The number of times that I’ve had grits can be counted on one hand...probably even on the hand of an average saw mill employee. Couldn’t tell you the proper viscosity.
They were tasty, but I just stick to spuds instead.

A little “slumpier” than mashed taters.

I prefer my grits more like "loose mashed potatoes" so that they will stay put on my plate waiting for those over easy eggs to be put on top!!!! YUM

quote:

Originally posted by Sunset_Va:
Had grits for breakfast this morning!

So, my answer is when your utensil is full of grits, they don't slide off, is perfect!

Fork, but juuuust barely!

I prefer mine on the thicker side. Put some on a spoon and they'll hang on a bit if you turn it over, but fall off in a second or two. I don't want peanut butter consistency, but I don't want chicken soup either. I like different toppings/additions. Butter is always good, but like cheese as well.

Slump is a term for concrete

quote:

Originally posted by SigJacket:

quote:

Originally posted by PHPaul:
Slump right out of the bowl and into the bucket for chicken food for me.

Yer off ta Christmas card list!

Nooooooooo...not the CHRISTMAS CARD LIST!

quote:

When I order them out

It's pretty rare to find a place that does them right, especially if it's chain.

Should be a lot like Polenta, which it pretty much nearly is.

I've eaten grits all my life; good grits, so-so grits and awful grits. Our local Pensacola grits emporium, The Coffee Cup , has the slogan "No Grits, No Glory" but their grits have gone downhill in my opinion. A few years ago, I found grits nirvana: Palmetto Farms. Expensive for one bag, but worth it for grits paradise. Follow the recipe on the bag for the best grits you ever had. I have tried cooking other stone ground grits, but haven't found anything near as good. I can post the Pensacola Country Club recipe for Shrimp & Grits, if you wish.

Edit: I like mine a little on the thick side so the butter pat lubes it to just right.

This message has been edited. Last edited by: cne32507,

quote:

Originally posted by oldbill123:
Slump is a term for concrete

Hehe, a 3" slump is good...

Where is a grits slump cone sold? Maybe I can use one for concrete, I'll need more grits.