Cheddar cheese & garlic grits with 2 over easy eggs & a side of Boudin. My second favorite breakfast, or brunch.
Man you gonna throw some of these folks off for real with that boudin.
I've had boudin, it's not bad...if you're into that type of sausage, the best I've ever had was my great grandmother's homemade jaternice...nothing else comes close.
For lack of better sources, the Boudin I eat these days is found at Kroeger or WM. My first introduction was when my brother with similar taste buds worked in S. La. a couple of times & find it for sale on the side of the road. He would come back to good ole Kentucky with a cooler full of fresh shrimp & crawdads, another full of Boudin. Good times for sure.
For me, it’s some butter, salt and pepper. Cheese grits and shrimp grits are for times when you want be a little fancier, like brunch after a bachelor party and before a wedding. 😀
NRA Life,Endowment,Patron or Benefactor since '72.
thank the lord that if you are really drunk and stumble into a Waffle House at 0300 that they serve a greater variety of hash browns than grits. Those graveyard shift waitresses are really hot too.
mike r
Don't wish it were easier Wish you were better
Stab them in the taint, you can't put a tourniquet on that. Craig Douglas ECQC
No. Order grits, or buy them, if you have a chance, so you can understand the difference. Flavor is similar, as they're both basically ground corn, but cooked differently. Grits don't customarily go in the oven.
thank the lord that if you are really drunk and stumble into a Waffle House at 0300 that they serve a greater variety of hash browns than grits. Those graveyard shift waitresses are really hot too.
mike r
Double order, extra browned- smothered, topped and covered.
Then it’s a race all the way home... 😃
Waffles? Pffft, I never order waffles at the Waffle House.
I need some pigs heart and liver for some scrapple I want to make.
Blood?? Haha! Fogeddaboutit.
When I was a kid, we'd butcher a hog and Great Grandma Bulin would make the jaternice and Great Grandpa would make blood sausage...man I miss those days.
Mauser Rescue Society Founder, President, and Chairman
I don't always shoot Mausers, but when I do...I prefer VZ-24s.
I always cook them down to get the excess water out of them. My dad taught me to to eat them with eggs. Eggs over easy with buttered grits. Salt and pepper to taste. Mix it all up and enjoy.
Cook grits like rice- - - -twice as much liquid as dry, slow simmered until all the liquid is absorbed. "Instant Grits" are an abomination! I've got a little 1 quart crock pot, and when I remember to do it, I'll put a cup of my friend's heirloom corn grits and 2 cups of chicken broth in it when I go to bed about midnight, and turn the heat on "low". In the morning, fry some bacon or sausage and a few eggs, and dip up a big side of grits to complete breakfast. Put a big squirt of Tabasco sauce over everything. Good stuff! Jerry
Cook corn meal and water, add a pinch of salt and a teaspoon of vanilla. Pour it in a bread pan and allow it to harden overnight. Slice up about 1/2 inch thick and fry in butter then pour syrup on it. Yummy.
My biggest fear is when I die my wife will sell my guns for what I told her they cost.
True story: My grandfather told me when I was little that grits were made of dried, ground up squirrel skin. He did this because he wanted mine when we were at a restaurant. I’m 37 years old, know the truth and still haven’t had them and I can’t bring myself to and I’ll eat just about anything.