Archived posting to the Leica Users Group, 2009/12/16
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]On Wed, Dec 16, 2009 at 11:50 PM, Sonny Carter <sonc.hegr at gmail.com> wrote: > > > On Wed, Dec 16, 2009 at 11:48 PM, Frank Dernie < > Frank.Dernie at btinternet.com> wrote: > >> Hi all, >> my wife is Scottish, we have porridge available for breakfast pretty well >> every day. Of course traditionally porridge is salted but I prefer a touch >> of sugar and milk on mine. My wife finds porridge when travelling >> unpalatable, even in Scotland, since they don't cook the salt in! >> > > Well, there ya go. She was raised right. > Even if you add sugar and milk, or maple syrup, the oats need a light salting. > > > >> FD >> >> On 16 Dec, 2009, at 21:23, Sonny Carter wrote: >> >> > Oatmeal is OK when you are going to stay inside and nurse a cold, >> because it >> > is a nice stand-alone dish. It needs a pat of butter and some brown >> sugar >> > on top to make it have a little taste, and I like that. The long >> cooking >> > ones are where it's at, I agree. >> > >> > BUT, if you want a substantial breakfast, you need grits instead. It >> can >> > either be hominy grits or polenta, which is plain corn meal, but they >> need >> > to be cooked thoroughly and usually served with yard eggs and some kind >> of >> > nice breakfast meat. >> > >> > Down here in Louisiana that's probably a sausage, and there are lots of >> > smoked meats available with great taste. >> > >> > Getting back to the Grits, here's a recipe that works pretty good. if >> you >> > can't find grits, course ground corn meal (polenta) will work just >> fine. >> > >> > 2 tablespoons butter >> > 1/2 tsp salt >> > 2 cups water >> > 1/2 cup stone- or water-ground whole-grain grits (or polenta) >> > 1 to 2 cups milk, cream, half-and-half, water, or stock >> > >> > Bring salted water to a boil. Stir in the grits, add butter , return to >> a >> > boil, and reduce heat. >> > >> > Cook grits at a low boil for 10 minutes or so, until they are very thick >> and >> > have absorbed most of the water, stirring often to prevent them from >> > sticking. >> > >> > Add a little of the milk or cream to the pot and turn the heat real >> low, >> > allowing the grits to simmer, and keep on adding until the consistency >> is >> > slightly soupy, but won't run off the spoon. >> > >> > Real good with eggs over easy, and biscuits too. but some people think >> > that's too much starch. >> > >> > Now, if you want to, you can drop some grated cheese in there, and call >> it >> > cheesy grits, but that's a whole different thing. >> > >> > >> > Regards, >> > >> > Sonny >> > http://www.sonc.com >> > http://sonc.stumbleupon.com/ >> > Natchitoches, Louisiana >> > (+31.754164,-093.099080) >> > >> > USA >> > >> > _______________________________________________ >> > Leica Users Group. >> > See http://leica-users.org/mailman/listinfo/lug for more information >> >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > > > -- > Regards, > > Sonny > http://www.sonc.com > http://sonc.stumbleupon.com/ > Natchitoches, Louisiana > (+31.754164,-093.099080) > > USA > -- Regards, Sonny http://www.sonc.com http://sonc.stumbleupon.com/ Natchitoches, Louisiana (+31.754164,-093.099080) USA