1. YES! I regularly buy shrooms which are marked down, bring them home, and dehydrate them. 1/4 pound would sub nicely for the 4 Tbs specified.2. Measurements given are for dried. Fresh would, of course, be better, but you'd have to look up the amount to sub. MOST dried herbs pack more flavor per ounce than fresh, but not all, so google first!
When I make cheesy grits of different sorts for weekend breakfast, the simmering takes much less than 1.5 hours. Are you simmering covered (I'm guessing no)? Is it the 5:1 stock to grits ratio (I usually do 3-4:1).Meh, trivial details. Folks, cheesy grits dishes like this are DA BOMB. Do check it out!
(Also too, as well, I like putting a poached egg on top of each dish)
It IS the grits/stock ratio, combined with the lowest simmer (uncovered) possible. An hour in, there was still nearly an inch of stock above the grits! Also, it depends on what kind of texture/mouthfeel you want. I was going for the smoothest, softest grits possible.
Our family were counted among the Shunned Ones - Those Who Eat Grits with Butter and Sugar. Our grandmother served it as a breakfast cereal like Creme of Wheat. Unsweeted grits with pepper salt whatever was for ADULTS.
On the other hand she gave us coffee with lots of sugar and evaporated milk, ensuring all the grandbabbys were hardened coffee addicts by six years old. She also gave us whiskey and rock candy for coughs and told dirty jokes.
As well you should. I do have a much longer recipe I've used for years, but there are times when it's nice to have a ridiculously short one for just me. No way I'd serve the lazy one to guests. :-)
#GeorgiaToo
I seem to recall an old saying, thought to be Russian: you can't spoil porridge with butter.
Perfect timing, actually, thank you!
1. YES! I regularly buy shrooms which are marked down, bring them home, and dehydrate them. 1/4 pound would sub nicely for the 4 Tbs specified.2. Measurements given are for dried. Fresh would, of course, be better, but you'd have to look up the amount to sub. MOST dried herbs pack more flavor per ounce than fresh, but not all, so google first!
You're welcome - love doing them!
Skimming quickly, I doubletook sharply after interpreting this as “Our neighborhood is a designated ‘Fried Cat Community’...”
I used to say the same thing about Shrub. With *45 I've revised the last line to "thinks he invented baseball.
When I make cheesy grits of different sorts for weekend breakfast, the simmering takes much less than 1.5 hours. Are you simmering covered (I'm guessing no)? Is it the 5:1 stock to grits ratio (I usually do 3-4:1).Meh, trivial details. Folks, cheesy grits dishes like this are DA BOMB. Do check it out!
(Also too, as well, I like putting a poached egg on top of each dish)
I did that just this morning, except I like to stir in a splash of olive oil (instead of butter). But the goat cheese adds so much yumminess.
Can I add some goetta to it?
A variation on scrapple? Are you mad?!!/ Why don't you just stab me? go on! have you no humanity?
It IS the grits/stock ratio, combined with the lowest simmer (uncovered) possible. An hour in, there was still nearly an inch of stock above the grits! Also, it depends on what kind of texture/mouthfeel you want. I was going for the smoothest, softest grits possible.
And they're DELICIOUS on cheese grits!
Our family were counted among the Shunned Ones - Those Who Eat Grits with Butter and Sugar. Our grandmother served it as a breakfast cereal like Creme of Wheat. Unsweeted grits with pepper salt whatever was for ADULTS.
On the other hand she gave us coffee with lots of sugar and evaporated milk, ensuring all the grandbabbys were hardened coffee addicts by six years old. She also gave us whiskey and rock candy for coughs and told dirty jokes.
I admire your honesty. But I am judging you.
As well you should. I do have a much longer recipe I've used for years, but there are times when it's nice to have a ridiculously short one for just me. No way I'd serve the lazy one to guests. :-)