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| Saluki |
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. ----------The weather is here I wish you were beautiful---------- | ||
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| Three Generations of Service  |
Slump right out of the bowl and into the bucket for chicken food for me.  Be careful when following the masses. Sometimes the M is silent. | |||
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Plowing straight ahead come what may |
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 ...******************************************************** "we've gotta roll with the punches, learn to play all of our hunches Making the best of what ever comes our way Forget that blind ambition and learn to trust your intuition Plowing straight ahead come what may And theres a cowboy in the jungle" Jimmy Buffet | |||
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always with a hat or sunscreen |
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.  Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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| Member |
Yer off ta Christmas card list! -- I always prefer reality when I can figure out what it is. JALLEN 10/18/18 https://sigforum.com/eve/forum...610094844#7610094844 | |||
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| Plowing straight ahead come what may |
"How do you cook your grits...regular, creamy or al dente?"... Link to original video: https://youtu.be/_T24lHnB7N8 ******************************************************** "we've gotta roll with the punches, learn to play all of our hunches Making the best of what ever comes our way Forget that blind ambition and learn to trust your intuition Plowing straight ahead come what may And theres a cowboy in the jungle" Jimmy Buffet | |||
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In Odin we trust |
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. _________________________ "Of all tyrannies, a tyranny sincerely exercised for the good of its victims may be the most oppressive. It would be better to live under robber barons than omnipotent moral busybodies" ~ C.S. Lewis | |||
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Waiting for Hachiko |
Had grits for breakfast this morning! So, my answer is when your utensil is full of grits, they don't slide off, is perfect! 美しい犬 | |||
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Nosce te ipsum |
I like them soupy, eaten not so much to fill up as for the warmth. Plenty of butter if it is a butter month. | |||
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Member |
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. “I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.” | |||
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| Member |
A little “slumpier” than mashed taters. | |||
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| Member |
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 | |||
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thin skin can't win |
Fork, but juuuust barely! You only have integrity once. - imprezaguy02 | |||
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| A teetotaling beer aficionado  |
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. Men fight for liberty and win it with hard knocks. Their children, brought up easy, let it slip away again, poor fools. And their grandchildren are once more slaves. -D.H. Lawrence | |||
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| Member |
Slump is a term for concrete | |||
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| Three Generations of Service |
Nooooooooo...not the CHRISTMAS CARD LIST!  Be careful when following the masses. Sometimes the M is silent. | |||
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Delusions of Adequacy |
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 have my own style of humor. I call it Snarkasm. | |||
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Member |
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, | |||
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| Waiting for Hachiko |
Hehe, a 3" slump is good... 美しい犬 | |||
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| Member |
Where is a grits slump cone sold? Maybe I can use one for concrete, I'll need more grits. | |||
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