Food "things" that you have learned as new or possible?

[aFarewellToKings]

At breakfast one morning last week, my girlfriend tells her son, "Your grits are on the stove ready but I think I put too much butter in them."

I was stunned into near silence and could only mutter weakly, "Wait, TOO much butter in grits? That's a thing?!?!? UNPOSSIBLE!"

I've heard of (and witnessed) all sorts of things that people do to grits but this "too much butter" thing was completely new to me. Anything else y'all have seen or heard when it comes to food that you never thought possible?

Well, if it turns into grit soup, with a yellow 'broth', maybe it's getting close.

 

[Koolbreez]

My son in law goes to breakfast with us and orders Eggs, Bacon and hash browns. After it arrives he pours maple syrup over the entire mess thick and gobbles it down, adding sweet tea to help with the process!
Diabetics nightmare!!
Also, he is from Alabama, and hates grits!! Go figure!!

 

[rbstern]

Also, he is from Alabama, and hates grits!! Go figure!!

 

[letusbuyyourcar]

At breakfast one morning last week, my girlfriend tells her son, "Your grits are on the stove ready but I think I put too much butter in them."

I was stunned into near silence and could only mutter weakly, "Wait, TOO much butter in grits? That's a thing?!?!? UNPOSSIBLE!"

I've heard of (and witnessed) all sorts of things that people do to grits but this "too much butter" thing was completely new to me. Anything else y'all have seen or heard when it comes to food that you never thought possible?

I love grits but still ain't mastered making them correctly. Mine get pretty thick in no time. So I add water and yes, MORE butter and they're the right consistency for a few minutes. But then they go right back to thick and lumpy. I think it's the inconsistent low heat from my electric stove. But my wife makes them correctly on the same stove so...

 

[lostchild]

I love grits but still ain't mastered making them correctly. Mine get pretty thick in no time. So I add water and yes, MORE butter and they're the right consistency for a few minutes. But then they go right back to thick and lumpy. I think it's the inconsistent low heat from my electric stove. But my wife makes them correctly on the same stove so...

I can't cook on an electric stove, can't maintain a steady temperature.
When we moved here a few years back, there was a brand new state-of-the-art electric cook top.
After about a week of trying to cook on that thing, I ripped it out and switched to gas. So much happier.
Plus, when there's the next 3+ day power failure, we can still cook, and most importantly, brew coffee.
And yes, I do have a small generator, but it's just to intermittently power the fridge, tv, and cable box.

 

[Whetstone]

how about tabasco in the grits ?

 

[Torn]

I'd skip the mustard, but the rest sounds pretty good.

Ketchup is a first rate breakfast condiment.

Yep. In the Navy we put ketchup on everything especially those powdered eggs that had the texture of packing peanuts.

 

[Torn]

I can't cook on an electric stove, can't maintain a steady temperature.
When we moved here a few years back, there was a brand new state-of-the-art electric cook top.
After about a week of trying to cook on that thing, I ripped it out and switched to gas. So much happier.
Plus, when there's the next 3+ day power failure, we can still cook, and most importantly, brew coffee.
And yes, I do have a small generator, but it's just to intermittently power the fridge, tv, and cable box.

I hate cooking on my Mom’s electric stove. Gas for me for the reasons you mentioned.

 

[buellbrewer]

I love grits but still ain't mastered making them correctly. Mine get pretty thick in no time. So I add water and yes, MORE butter and they're the right consistency for a few minutes. But then they go right back to thick and lumpy. I think it's the inconsistent low heat from my electric stove. But my wife makes them correctly on the same stove so...

as long as somebody in the house can cook them all is well! my not so secret secret is lots of cream cheese. it keeps the lumps out and keeps them creamy. I do real grits not the insto kind and I stir stir stir. The yeller ones are the best.

Carolina Plantation Stone Ground Grits

www.carolinaplantationrice.com

 

[palmettomoon]

Yep. In the Navy we put ketchup on everything especially those powdered eggs that had the texture of packing peanuts.

You really can't appreciate good fresh eggs until you've eaten powdered, milsurp eggs. At one of my schools (in the 1970's) we were convinced the "eggs" had to be either Korean War or WWII surplus.