Post by: Longhunter on July 18, 2011, 10:59:44 AM
(http://www.shrewbows.com/rons_linkpics/Bass%20N%20Grits.JPG)
Post by: Bison Horn on July 18, 2011, 12:20:54 PM
Where's the Lousiana hot sauce
Post by: pathfinder on July 18, 2011, 01:13:04 PM
Post by: Longhunter on July 18, 2011, 01:38:30 PM
Quote
Lousiana hot sauce?
ON WHAT?
Post by: PJC on July 18, 2011, 03:24:27 PM
I just had lunch.
A little sandwich.
Toasted rye bread
BBQ Venison steak sliced about 3/8 thick,
Was about an inch thick but sliced for sandwich.
A slice of onion, about 1/4 inch thick.
A slice of Tomato
Salt and Pepper.
Ice cold drink. Won't mention what brand.
Like you longhunter.
A man has to eat man food.
PJC
Post by: Loyalist Dave on July 18, 2011, 04:41:43 PM
Quote
If ya wanna sweetin it up a bit I sometimes put some of Rileys Minnesota maple syrup on the grits..
<heavy sigh>
Yankees. Oh well I guess y'all should be complimented on actually having grits, and not doin' Cream of Wheat or Farina....
Take a ham steak, and fry it up. Remove it from the pan, and to the grease left in the pan add some flour to make a roux. Thin out the roux with about a half-cup to full cup of coffee, to make it into a gravy, and be sure to get up all of the ham leavings off the bottom of the pan into the gravy. This is Red Eye gravy, and THIS is what you should be adding to grits ifin you don't want just butter and salt.
LD
Post by: Uncle Russ on July 19, 2011, 02:41:36 AM
I'm not even sure I had ever tried 'em before then, but Uncle Sam was powerfully proud of his grits, gave 'em to you every morning for breakfast back in the 1950's. and I'm here to tell ya that Army grits ain't like no other kind of grits, trust me on this one.
Anyway, years later, was when I finally actually "learned" grits. I was visiting a friend in Jackson Mississippi for a Turkey hunt when we went out for breakfast the last day I was there.
I ordered bacon, eggs, and toast, or whatever, but when the waitress brought the food over it had a bowl of grits on the plate.
I told the waitress that I hadn't ordered Cream of Wheat and was politely informed that's how they served their grits and to just set it on the side if I didn't want it.
Apparently, in Mississippi, you get grits for breakfast, whether you order it or not, it's included in the meal!
My hunting buddy encouraged me to try it, and I learned right then and there that grits is really an okay food....supposedly, they take on the flavor of whatever you have on your plate, and just act as more of the same whether it be eggs, bacon, ham, or whatever else you may have on the plate....a "filler", I'm told.
Good looking plate of vittles you got there, Ron
Now about the syrup thingy on yer grits.......not real sure about that one.
Uncle Russ...
Post by: greyhunter on July 19, 2011, 07:03:36 AM
Post by: Longhunter on July 19, 2011, 08:58:53 AM
I like to cook up plenty so's there's left overs. Put it in the frig and sometime later make grit patties an fry em up crispy brown..
Post by: Riley/MN on July 19, 2011, 09:51:55 AM
Post by: pathfinder on July 19, 2011, 11:40:37 AM
) fer breakfast never really appealed to me. Although a bit of Northern Maple syrup would make it easier to digest!
Post by: rickevans on July 19, 2011, 12:54:46 PM
Post by: Loyalist Dave on July 19, 2011, 03:08:52 PM
Quote
Call me a norther wussie,but "gravy"fer breakfast never really appealed to me.
Have you had creamed chipped beef on toast, aka $hit-on-a-shingle?
How about eggs benedict?
A white sauce is "gravy" and so is Hollandaise, using butter as the fat. Red Eye "gravy" simply uses the fat from the pork instead of butter, to make the sauce. Some folks omit the coffee and just use water..., you end up with ham falvored (or bacon flavor if you use bacon; sausage if you use sausage) sauce..., and you Northern types should like that..., you like maple glazed ham, maple sausages, and maple cured bacon, so pork flavoring the grits shouldn't be that bad, eh?
LD
Post by: pathfinder on July 19, 2011, 07:21:57 PM
. I understand the loyalty of true grits fans(food,not the movie!), I really hope ya'll know I'm just kiddin',although I promise I'll give them another try. When I see folks fry their Peirogi's or use ketchup on 'em(UGHHHH),It makes me nut's. Only beet horseradish and sour cream please! So I know were your comming from!I'll make peirogi's at the TRR if you do proper grit's!
Post by: Voyageur on July 19, 2011, 08:42:48 PM
Post by: 2 Locks on July 19, 2011, 09:40:58 PM
I'm with ya Rick as to butter only on fresh grits, but I'm definitely gonna have to try fried grit patties a-la Longhunter.
Post by: Longhunter on July 19, 2011, 10:08:37 PM
Quote
I'm with ya Rick as to butter only on fresh grits, but I'm definitely gonna have to try fried grit patties a-la Longhunter.
It takes awhile for em ta get brown but if ya leave em in the pan long enough they will...slightly. They're real good fried in bacon grease...
Post by: rickevans on July 20, 2011, 10:59:07 AM
Post by: greyhunter on July 20, 2011, 11:18:24 AM
I'll try the redeye gravy next time tho.
Post by: Loyalist Dave on July 20, 2011, 03:28:43 PM
LD
Post by: greyhunter on July 20, 2011, 04:25:16 PM
Quote from: "Loyalist Dave"
FINE you guys, especially you Uupers, get Lutfisk, perogies, pasties, and pickled herring, and the Southern Boys will get grits, hush puppies, chitterlings, and collards, and we'll see which cuizine wins! :rotf :rotf :rotf
Post by: rickevans on July 20, 2011, 06:23:44 PM
Now...how can I get the cracklin's in S.E. Michigan....oh bother.
Post by: Bigsmoke on July 20, 2011, 06:57:38 PM
Post by: pathfinder on July 20, 2011, 10:26:05 PM
Post by: Uncle Russ on July 20, 2011, 11:57:30 PM
Quote from: "Loyalist Dave"
FINE you guys, especially you Uupers, get Lutfisk, perogies, pasties, and pickled herring, and the Southern Boys will get grits, hush puppies, chitterlings, and collards, and we'll see which cuizine wins! :?
The old saying "I never tasted it because I couldn't get past the smell" would certainly apply to chit'lins.
Now, having said all that, I must say I know many folks that say I have just never tasted well prepared chit'lins, and I have no reason to doubt the truthfulness, and well meaning, of what they are saying.
Uncle Russ...
Post by: Bison Horn on July 21, 2011, 06:29:30 AM
Quote from: "Longhunter"
QuoteLousiana hot sauce?
ON WHAT?
On the Grits, salt, pepper, swimmin in butter & hot sauce. BH
Post by: Roaddog on July 21, 2011, 06:52:39 AM
Post by: Two Steps on July 21, 2011, 09:39:57 AM
Quote
I must say I know many folks that say I have just never tasted well prepared chit'lins,
Russ...been around 'em most of my life. I've tried 'em stump beat, creek washed, bucket soaked and most any other way ya can think of and I have to say that I've still never met a chitlin that I could call friend
Al
Post by: Riley/MN on July 21, 2011, 11:22:12 AM
Post by: Two Steps on July 21, 2011, 02:32:32 PM
Quote
I read an article in an older issue of Muzzleloader this mornin that said grits work great as shot buffer!
Well sir...I reckon smoked grits might taste ok...but trying to pick all them little buggers up off the ground is gonna be an all day job!
Al
Post by: rickevans on July 21, 2011, 03:03:18 PM
Post by: Uncle Russ on July 21, 2011, 04:56:00 PM
Quote from: "Two Steps"
Riley Informed:QuoteI read an article in an older issue of Muzzleloader this mornin that said grits work great as shot buffer!
Well sir...I reckon smoked grits might taste ok...but trying to pick all them little buggers up off the ground is gonna be an all day job! :rotf
Al, Al, Al, what's a mother to do?
Uncle Russ...
Post by: Two Steps on July 21, 2011, 06:12:34 PM
Quote
Al, Al, Al, what's a mother to do?
Well...um..I reckon ya could put a tarp out in front of ya...that would help
Al
Post by: Mischief on August 08, 2011, 04:48:16 PM
Post by: Rasch Chronicles on August 14, 2011, 10:47:09 PM
I'll refrain from discussing what I typically have for breakfast out here in the Afghan wastelands, but when we go camping, we have a regular menu so to speak.
I usually get up just before dawn. Since it’s fall, the air will be brisk, my breath will be visible in the waning moonlight. I'll rummage around through the stack of firewood and kindling I laid up the night before looking for the right combination of twigs to restart the fire. Last night, 'fore going to bed, I banked the coals and laid a big hunk of wood against it. That way, in the morning, regardless of weather, I would be sure to find hot coals beneath the log. It doesn't take long for me to get a proper fire built again. Usually the snapping and crackling will get the Mrs awake and I'll hear her moving about getting ready. By then, I will have set the blue enamel coffee pot on the stones I had set in the pit earlier. While I wait for the milk to get hot, I'll set the skillet in place and go roust the kids up. That takes some doing.
I set aside potatoes I cooked last night, and now I put them next to the coals to heat up. Nothing like hot potatoes to fill you up and keep you going!
I'll check the milk to make sure it doesn't burn, and add the chocolate to it. (I haven't figured out a way to make Lattes while camping...) I'll stir that with a clean stick until the chocolate is all mixed in and the milk is steaming. Usually I will have split a log in two and made me a little flat place to set hot items. Pouring a hot cup, I'll go to the tent where the Mrs is waiting, and hand it to her. It's our little camping thing. She'll take a sip, hand it back to me, and I'll help her out of the tent to sit by the fire while I get breakfast going.
The skillet is good and hot when I dump the bacon on there. It'll sizzle and spit and pop, complaining the whole time. Eggs follow soon thereafter, golden yellow globes reflecting the now rising sun. The Mrs by now is cajoling the boys out of the tent, their sleepy countenances telling us they would rather be inside their sleeping bags, but the smell of bacon in the cool air is just enough to keep them awake. Mom makes them a cup of chocolate, and they sit by the fire staring as folks are wont to do at the dancing flames and glowing coals.
I'll turn the potatoes a few more times, flip the eggs and drain the bacon while the Mrs gets all the plates and silverware ready. I've already sneaked a piece of bacon or two, so I'm good for a couple of more minutes while the boys tuck into their food. The Mrs and I wait, enjoying the air, the trees, the boys eating and softly speaking about one thing or another. Finally, sure that all is as it should be, I'll serve up a couple of more plates for she and I.
Best regards,
Albert “The Afghan” Rasch (http://http)
Real Men Hunt (http://http)
Post by: snake eyes on August 15, 2011, 07:36:39 AM
Look out friend :)
Albert,
You need to get back home for a camping trip!
Dr snake-eyes orders
Post by: Bigsmoke on August 15, 2011, 11:39:56 AM
Quote from: "Rasch Chronicles"
(I haven't figured out a way to make Lattes while camping...)
I was down at the sporting goods place a while ago, and I noticed that Coleman has a portable espresso machine, propane fired.
You just gotta get back into the world once in a while and catch up with all these technical marvels!! :rotf
John
Post by: Rasch Chronicles on August 16, 2011, 12:51:19 AM
Quote
Coleman has a portable espresso machine, propane fired.
You have got to be kidding me! I really go outdoors to get away from it all, and I love the idea of trekking for that reason. We (I) have romantisized idea of what the early pioneers and longhunters experienced. Even those of us that might be well read on the subject intelectually understand the constant danger they were in, but when we go out, emotionally we experience a calming sensation, shedding the modern world we live in.
Now if it were wood fired...
Best regards,
Albert “The Afghan” Rasch
The Rasch Outdoor Chronicles™ (http://http)
The Art of Smoking (http://http)
Post by: Riley/MN on August 16, 2011, 10:37:51 AM
Post by: huntinguy on August 18, 2011, 08:12:12 PM
Quote from: "Riley/MN"
There is one that you can use on your camp stove (or fire). One of the guys that was an Assistant Scoutmaster in our Troop for a while bought one.....
Hey, I have one of those. Almost works too.
I use a blue enamel cup so it is PC. :bl th up
Besides it is PC. Been in my family for hundreds of years... now that i think about it... it may be the very same fish too...
Post by: Kermit on September 14, 2011, 08:37:34 PM
Not for breakfast, but the two things I had on pizza in southern France was an egg in the middle and duck gizzards that I'd sure like to know how to cook like that. Later had the same meat on a "salad gourmande."
Positively the best breakfasts ever were in Switzerland. Why my ancestors ever left is certainly a puzzle. Stayed in a GREAT attic room in Neuchatel. View of Lake Lucerne. Breakfast every morning was some of the best coffee I've ever, along with an equal sized pitcher of hot, steaming milk. Juice, yogurt, fresh fruit, several kinds of sliced cheese and coldcuts, butter, jam, and bread that was fresh from the bakery that morning. Something to be said for civilization. Could have stayed there forever.
My grandfather, from his bachelor cowboy days, said the best breakfast is coffee, steak, eggs, potatoes, and apple pie. Ordered it early one morning in a little town in Wyoming, and dang, he's got something there.