[CnD] In Reply To: fried eggs in the pan

Nicole Massey nyyki at gypsyheir.com
Mon Jun 27 17:07:33 GMT 2011

Grits consists of ground hominy, which is a product of corn soaked in brine
until it swells. I've been told by a friend (who was aghast one morning as I
sugared my grits) that it's an acronym for Girls Raised In The South. (I
doubt that's true, though)

It's a versatile grain, though -- I have a Chilie Cheese Grits recipe
somewhere in my huge list of recipes from my grandmother that is very good
-- if I can locate it I'll post it.

-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Sarah Mellor
Sent: Monday, June 27, 2011 11:57 AM
To: jan brown; cookinginthedark at acbradio.org
Subject: [CnD] In Reply To: fried eggs in the pan

Thanks for this Jan. I haven't had grits is it like rice? I hear its popular
in the states but haven't seen it here in the UK.

Take care.

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