Talk:Grits

message: These are two completely different words.
Collectively the United States seems to be completely unable to learn the distinction, which is quite a simple one, really...  —Preceding unsigned comment added by 81.79.175.13 (talk) 20:39, 31 March 2008 (UTC)
thread_title:  Alternate or Alternative 

message: Hey now, Micheal Tinkler, don't start something with NC.  We eat grits the way the rest of ya'll do, with salt, pepper, cheese, or bacon.  Maybe some others try weird things, but thats not the norm up here.  I've lived here all my life and so have my parents and grandparents.  By the way, most bbq is either tomato based in the western part of the state, and vinegar based in the eastern part.  Mustard may be out there, but its not common.  Also, many people out of the South have not heard of grits, much less tried them.  We should go out and propogate a correct image of grits to the rest of the country, none of this brown sugar mess.
Tarot Grits Station the all grits kitchen, will sweep up the grits under the proverbial rug all across the nation. There are more than 1 zillion ways to prepare grits, and the ten zillionth grit was recently cooked up.  — Preceding unsigned comment added by 97.104.192.116 (talk) 09:56, 10 May 2018 (UTC)
thread_title:  Hey now 

message: This is colloquial? I've never in my life heard anyone use it, outside of one rather poor and off-colour website.  Arker 21:09, 18 October 2005 (UTC)
thread_title:  G.R.I.T.S.? 

message: "Almost every community in the South had a grits mill until about a generation ago, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee."
Okay, well, first of all, they were grist mills, not grits mills - of that one, I'm 100% certain - I did some work at a restored grist mill as part of a re-enactment community some years ago.  Also, not all grist mills sieved their grist into meal and grit.  Many were sophisticated enough to have adjustable grindstones - when the stones were set closer together, they produced meal, and when they were spaced, they produced grits (or hominy, depending on who you talk to).
Second, how do we define "generation" here at Wikipedia?  Because, unless we're defining "generation" as 50-60 years, then the above statement isn't accurate.  The last "community" grist mills closed up shop for regular operation back in the early '50's, and nearly all of them were out of business and out of existence by the early '40's.  This is from personal experience, not from any source, so I can't really document it.  If anybody has some more definite backing, that would be appreciated.
Reading that way the article's written, it makes those of us from "down here" sound like we're living in a bunch of hayseed little towns that just recently stopped having hitching posts out in front of the General Store where we could buy penny candies and sorghum molasses in bulk rather than in cans, when we've actually been - for the most part - eating "store-bought" grits for three of four generations.  I don't disagree with the image that we milled corn - that's accurate.  But I'd really like to see some language that reflects an accurate timeline - maybe something like, "Until the early parts of the 20th century, most rural areas in the Southern United States were served by a local grist mill, where local farmers could take their corn crop to ground.  The miller would produce the desired 'grist' from the farmer's shelled crop, and retain some portion of the crop in payment."  Any disagreement on this change?
-- Lee Greenway, Macon, Georgia (nonregistered user)
:I agree with you 100%. And, for the record, we still had a community GRIST meal here as late as 20 years ago. I know, because I took grain there regularly until it shut down. 
:I think there may even have been a revival since the last of the old-time ones shut down - there's been a real revival of interest in the old ways lately. 
:At any rate, I'm quite disgusted with this page, but looking at history I see the errors have been corrected many times - and inaccurate texts reverted many times. If you feel like cleaning the thing up, I'm in favour. Perhaps you should register an account and be ready for some attacks, however.             Arker 16:36, 25 October 2005 (UTC)
replies: text: Since this controversy arose, I've talked with two old time millers, who ran mills in this area (SC - the heart of grits country) until they shut down. Also a couple of old farmers who remember taking corn to the mill. They all agreed that it is GRITS mill, not grist. There may be regional variations, but you can't get more southern than here. Pollinator 04:31, 2 December 2005 (UTC)
thread_title:  Grits mill? 

message: Grits made from corns are popular food in Southern Manchuria where they are called "gezi (geh-zi)".--Manchurian Tiger 18:29, 2 February 2006 (UTC)
thread_title:  Grits are popular food in Southern Manchuria

message: We need to start a collection of these, starting with My Cousin Vinny and the instant grits line.--BohicaTwentyTwo 18:24, 17 February 2006 (UTC)
replies: text: Roots, too, with the, "Grits, dummy!" line. -- 12.116.162.162 21:41, 14 March 2007 (UTC)
replies: text: Yes, an 'in (popular) fiction' section should be added. --Safe-Keeper 20:25, 28 May 2007 (UTC)
thread_title:  Use of Grits in Fiction 

message: 5-21-06: I moved to Dallas,TX approx 8 mos ago. I went to a small 24hr chain restaurant that has grits as an included side order with pretty much every plate. So, I had grits for the first time in my life (at age 41). I had vaguely heard of grits now and then in my life but had never seen them in a restaurant (i'm from new mexico-by the way new mexico is not part of mexico, it is one of the 50 states of the usa) and although they were on the shelf by the oatmeal and cream of wheat I just never thought of trying them. Well, when the waitress brought them out, since I had seem then by the above mentioned items at the store and had no idea how most people eat them I doctored them up like I do oatmeal of cream of wheat (just a bit of butter [margarine realy], a bit of sugar [white], and a little milk). Well of course it was just like eating a bowl of cream of wheat pretty much as the flavor was dominated by the added ingredients (yes I know one if from corn and the other from wheat). I loved it! I actually went to the store and bought grits for my house!
I saw that one person on here stated-I have never put cheese on my cream of wheat. Well, try it, you might like it. I don't think I will ever try grits the way most people eat them as I started the sweet way and that is the only way I think of them, as a sweet/creamy item.
By the way, I have found out in the last 8 months that pretty much no one else in the usa knows about/eats green chile like we have in new mexico. It has been a staple of my diet since I was a late teen and was exposed to it. It is really, really hard to find in texas. Everyone here knows about red chile (which is simply the ripened green chile) but not the green. I get the strangest looks when trying to find what was available in every supermarket in NM.
Woah, that makes my eyes hurt just glancing at it! If wikipedia doesn't have a rule against yelling, i think it should.. --Quasar 15:42, 22 June 2006 (UTC)
thread_title:  grits w/ butter,sugar (white), and milk 

message: Anyone have any info on the nutritional value of grits? Particularly the ones sold in supermarkets now, or the homony grits versus the yellow grits?
--Quasar 15:44, 22 June 2006 (UTC)
thread_title:  Nutritional value? 

message: The photo with the half-eaten chicken wing is gross. I know this is an encyclopedia, not a restaurant menu, but maybe someone who eats these things could take a prettier pic? heh.
:i agree with this. it also doesnt provide a very clear picture of the grits. i've never eaten grits, and i dont know what it is in that picture. Admiralakbar 17:36, 31 July 2006 (UTC)
replies: text: I didn't realise there was a half eaten chicken wing in the photo.  I was too busy trying to work out who eats grits with a waffle and orange slice.Schaddm 03:40, 8 September 2006 (UTC)
replies: text:  I EAT GRITS!!! I think that the current photo looks like Grits soup... I have only seen grits that watery at a restaurant and they were trying to stretch them to serve as many people as possible. Here is a link to what most people eat actually looks like: . I live in Alabama and I never see it that watery. Perhaps we should have a photo like the one I linked to as a secondary photo to go elsewhere in the article. Dreammaker182 18:37, 20 September 2009 (UTC)

text: I will change the photo to this one:http://upload.wikimedia.org/wikipedia/commons/0/06/Grits1.jpg Dreammaker182 19:41, 20 September 2009 (UTC)
thread_title:  Grits photograph 

message: Mention has to be made at least of my Cousin Vinnie, where Grits are an important part of story, since they in part help innocenting the youths (or "youss"). --WhiteEcho 05:20, 17 July 2006 (UTC)
thread_title:  In popular culture 

message: :Grits,  07:00, 3 September 2006, Cribcage, Meals - "Removed {fact}. No reason to single this out when nothing, including the "condiments and preparations" that actually DO claim to be common, are unsourced. Placed {Unreferenced}.)"
I moved the "meals" out into their own section, they were in the list of common things. And I singled out "squirrel" because it was (or rather I strongly consider it) derogatory. But I do agree that the whole thing needs citations. Just gotten a bit numb to it, because many articles I see need citations. 
The squirrel article says "…until recently…", I accept that, and something like that phrase should be in the line of this article.--Charles Gaudette 18:41, 3 September 2006 (UTC)
thread_title:  The facts of grits 

message: What is this, the postmodernist's guide to grits eating?  Peanut Butter?  Is this section just a place where anyone who is down to a sack of grits and some syrup in the pantry gets to throw in a bullet item?
Half of these concoctions you wouldn't feed to the pigs.
Is bacon a "condiment" or "preparation"?  Neither I would say.  A condiment is a sauce or relish or seasoning.  Preparation is boiling or steaming or frying.  Bacon is more accurately an ingredient or addition.  "Crumble some smokey bacon on top."  "Serve grits with ketchup that has been applied to a hotdog". Now THOSE are examples of "preparation".
What does this mean: "A variety is attained when other foods are in the grits."  Huh?  Of course a variety is "attained", you've just added another ingredient.  That's what a variety is.
"These are common:"  Are you kidding?  There wouldn't be five people on the planet who eat apple butter with their grits.  You really need to verify all of the people who actually eat ketchup with grits before you could possibly put it on the list of common condiments (at least it is a condiment). 
Perhaps this section should be called "Weird Food Combinations Involving Grits Eaten by At Least One Person".
Cheers,
Schaddm 04:16, 8 September 2006 (UTC)
thread_title:  Condiments and Preparation 

message: Continuing the thread above, I think that the pointless section called "Condiments and preparations" should be removed.  It is unsourced, and people will add whatever they like to their grits, that doesn't mean we should listify those toppings ad nauseum. (jarbarf) 21:42, 1 February 2007 (UTC)
thread_title: Condiments and preparations

message: I deleted the recipe at the very end. It seems completely extraneous, especially as there is a link to the wiki cookbook site right there.Arbadihist 07:24, 9 April 2007 (UTC)
thread_title:  Recipe 

message: I was just about to "correct" kernals to kernels when I wondered: is this an Americanism or a typo? thought I'd better ask rather than provoke yet another anglo-american spellings argument. Totnesmartin (an interloping brit) 13:45, 9 October 2007 (UTC)
replies: text: You are correct, Totnesmartin--"kernal" was a typo. It's spelled "kernel" here in America as well. Cheers to our friends across the pond! Venku Tur'Mukan (talk) 16:05, 29 September 2011 (UTC)
thread_title:  Kerna/els 

message: The source for the "1973 South Carolina adopted grits as its state food" fact is a bill introduced in 2000 that as far as I can tell, never passed.  The website for South Carolina: http://www.scstatehouse.net/studentpage/symbols.htm does not mention it either.  Though a few other websites do so without sources and with the year 1976. Much more info is available on the fact that in 2002 Georgia adopted grits as its official prepared food.
edit: changed as such
164.62.7.74 14:20, 1 November 2007 (UTC)
thread_title:  Official State Food 

message: Isn't it true that hominy grits are made by soaking the corn in lye (perhaps to remove the yellow husk, as someone else has mentioned in this comments sections)?  I always wondered how they can do that without making the grits poisonous.  I looked it up on Wikipedia for an answer and was disappointed to find no explanation.  Does anyone know about this lye business?
:I think your referring to Nixtamalization. --Arm (talk) 11:02, 20 August 2008 (UTC)
thread_title:  Soaked in Lye? 

message: I rmved 2 categories, because the article is already in Soul food, which is a sub-cat of the 2 i removed. Being in the subcat automatically makes an article part of the parent cat.YobMod 16:11, 23 April 2009 (UTC)
thread_title: cats

message: I think that we should include additional photos and dishes that include grits. Grits are commonly eaten with other foods much like rice and or whole kernel corn (maize). All of these photos are creative commons.
Plain grits, these aren't as watery as the ones in the current picture: 
Shrimp and grits with a sauce; this is a common restaurant dish:
Another alternative to the current photo but with black pepper.:
solidified grits, as they cool down, they solidify:
Cheese Grits: 
Cheese Grits Soufflé/casserole:
Shrimp with cheese grits, photo has ingredients listed: 
Calabash Chicken and cheese grits:
Fish and Grits: 
I would add a gallery, but I don't have the wiki knowlege to do so. Dreammaker182 19:07, 20 September 2009 (UTC)
replies: text: I just realized that some of the images I included may not be candidates for wikipedia because of restrictions. Dreammaker182 19:11, 20 September 2009 (UTC)
thread_title:  additional photos and dishes 

message: Several things have been left out of this article which can be discovered by very little examination of other websites. Southern grits are the middlings of corn (maize), that is the major portion of the kernel minus most of the bran and the germ. They are separated in the mill using air; the bran is lightest and falls out first, then the middlings, then the germ and heavier portions fall on through to become corn meal. This is not mentioned in the text.
The better grades of corn meal include the middlings. Grits is a very old millers' word for the middlings and was used for all kinds of grain, not just maize. Halfelven (talk) 21:00, 23 August 2010 (UTC)
thread_title:  Grits=Middlings

message: No one grinds grits from hominy which is nixtamalized maize. You can't, it's too soft. Grits are sometimes called hominy grits and here hominy just means maize and also may be used because like hominy, grits have had the bran removed. Halfelven (talk) 21:00, 23 August 2010 (UTC)
replies: text: Wrong. It is possible to get hominy grits in the USA. Just do a google search for "Hominy grits". 96.11.107.227 (talk) 13:46, 23 November 2023 (UTC)
thread_title: Hominy Grits

message: Some related articles exist - groat (grain), grit (grain), Rødgrød - which are at immediate risk of deletion.  Some of their talk page comments might be of interest to editors of this article.  Is it appropriate for some of these articles to be merged into this one? Mike Serfas (talk) 17:32, 18 April 2010 (UTC)
thread_title:  Lost little articles 

message: In the Ohio area?   Grits are known as Goetta,   You go into a Cincinnati Resturant for breakfast? You ask for Grits? You will get Goetta.  —Preceding unsigned comment added by 96.230.238.35 (talk) 13:57, 13 February 2011 (UTC)
thread_title:  Grits 

message: Seminole sofkee is made from rice and not corn. Sofkee redirects to "grits". Any thoughts? Traumatic (talk) 12:14, 19 May 2012 (UTC)
thread_title:  Seminole sofkee 

message: At the very beginning or the article a similarity is drawn between gritts, polenta and "farina". I believe this word should be spelled "farinata". Farina in Italian is simply flour, while farinata is a large backed sort of pancake made with garbanzo beens flour.
Friendly
Roberto Ballabeni
It probably means farina in the American sense, a hot cereal made of wheat. Drsruli (talk) 00:43, 21 June 2022 (UTC)
thread_title:  Grits  

message: At the very beginning or the article a similarity is drawn between gritts, polenta and "farina". I believe this word should be spelled "farinata". Farina in Italian is simply flour, while farinata is a large backed sort of pancake made with garbanzo beens flour.
Friendly
Roberto Ballabeni  — Preceding unsigned comment added by 82.226.247.12 (talk) 08:45, 11 November 2012 (UTC)
replies: text: It probably means farina in the American sense, a hot cereal made of wheat. Drsruli (talk) 00:44, 21 June 2022 (UTC)
thread_title:  Grits  

message: Only go't damn Yankees put milk in their grits.  — Preceding unsigned comment added by 72.25.108.48 (talk) 10:04, 22 February 2013 (UTC)
thread_title:  Yankees 

message: many nutrition sites are reporting that grits have near-zero nutritional value, and worse they are prepared with very high-fat mixes.  i'm not attacking the product, just saying what is out there - example:
http://www.shape.com/healthy-eating/diet-tips/7-foods-nutritionist-would-never-eat?page=7  — Preceding unsigned comment added by 108.184.252.247 (talk) 06:19, 9 June 2013 (UTC)
thread_title:  sorry but this article is too favorable to grits