All About Pocket Knives

Mornin' fellers. Coffee is good today. Just hanging out with the boys and playing with the dogs today!

Paladin god luck at the show.

Jerry, I hear them coon are mighty fine on the grill. You're going to have to take up coon hunting.

Mornin' fellas.

2 eggs, over easy, bacon, grits, & whole wheat toast please.

What? No gravy? (I gotta lay off stuff like that. I'm gainin' weight like a train late for a wreck.)

Morning Scott. Make my grits yellow grits, please.

Jerry (tip hat).

white grits please.

I like the yellow ones because they have more corn taste. White ones taste kinda blah to me. To each his own.

My 1st is coolin' just a little bit. I'll pass on the grits if I'm allowed to. Cain't really understand why anyone would crave them so.

Ray

Mornin' Royal and Ray. (tip Hat)

royal0014 wrote:Yellow grits? Blasphemy!

Yes and semi-sweet cornbread too. That old sour cornbread is only fit for the dogs.




For you Scott.

I slept late this morning! Just getting the first cup now - good morning gents!

Mornin' Bruce. Check your PM's!

jerryd6818 wrote: Yes and semi-sweet cornbread too. That old sour cornbread is only fit for the dogs.

Just funnin' ya

Not sure what you mean by sour cornbread Dogs 'round here don't get cornbread because there are never leftovers

Morning guys.

Corn bread and milk, now that's good eating! If its sweet its cake, cornbread ought to suck 90% of the moisture out of your body when you bite into it.

This morning, tomato and miracle whip sandwiches on toast. Hmmmm, the glory of the garden and a fine southern KY tradition!

Best cornbread on the planet. I think it's the Hodgson Mills yellow corn meal that does it (It's a course corn meal & maybe the bacon grease helps )
It's not cake sweet or cake texture like that Jiffy box stuff.


Buttermilk Cornbread

Makes 10 servings. Prep Time: 20 minutes
1 cup flour
1/4 cup sugar
2 cups yellow cornmeal, Hodgson Mill brand
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beaten slightly
1/4 cup bacon grease or salad oil
2 cups buttermilk

Mix flour, salt, baking powder, soda, sugar and corn meal.
Combine well-beaten egg, oil and buttermilk: add to dry
ingredients and blend lightly. Bake in 13x9x2 inch greased pan
in a preheated 400 degree oven for 28 minutes.

Man, oh man colonel......i love that sandwich!!! Mind if I swing on by?

TripleF wrote:Man, oh man colonel......i love that sandwich!!! Mind if I swing on by?

Pick me up on the way Scott. We'll eat him out of house and home and talk knives until the moon comes up.

jerryd6818 wrote:

TripleF wrote:Man, oh man colonel......i love that sandwich!!! Mind if I swing on by?

Pick me up on the way Scott. We'll eat him out of house and home and talk knives until the moon comes up.

Roger that Jerry!! I'm ALLLLLLLLLLLLLLLLLLLLLLLL in!!!

I know you Eastern folks like your grits, but I don't understand why you eat them.
If anything has less flavor & worse texture than lumpy Cream of Wheat (without sugar, cream or anything else on it), it is grits!!!

The first time I encountered grits was in the mess hall in boot camp in the Marine Corps.
I thought they had put wallpaper paste in my tray by mistake!
I had never been so disappointed in all my life. I was famished, but I couldn’t eat stuff.

I have never been a picky eater, especially when I was a kid; I would eat pretty much anything that didn't eat me first, but not grits!

How do you guys eat those things?
How do you overcome the flavor (or lack thereof) & the texture?
I just don't get it!

Dale, those you had in the military may have been instant grits. That's not the same thing as real grits IMHO. There's lots of ways to eat 'em, but I like 'em best with just a little butter, salt and pepper.

WB

Bro. Dale,
It's a shame you have not had a good experience with grits! Being raised in the south, grits were almost an everyday staple a one or more meals. Grits for breakfast with fried eggs. Grits for dinner as a side, just like folks that have to have 'taters, some of us have to have grits.
Grits come in several "grinds", course to fine. There is, as mentioned earlier today, white and yellow grits. My wife has been using yellow grits for many years even though she grew up on white grits. She read many years ago that the yellow had a higher content of vitamin A, so she changed to yellow.
Grits always go well with fried fish and there is a delicacy known as cheese grits, where several slices of cheese are melted into the pot and stirred to make great table fare.
Left over cold grits can be fed to the dog or they can even be sliced and fried in an ol' black skillet and then some cane syrup poured over them. Grits can be soupy or they can be cooked thick. Some black pepper and wad of butter on top of a plate of grits, you can almost make a meal!
We even run across "shrimp&grits" in some fancy eatin' joints.
Treefarmer

Fried mush, now there's some good eatin' too!

WB

things are sure different east of the rockies...
you guys will eat anything.

Fried mush I understand!
My granddad liked it. Sometimes when we went over to their house after they had eaten dinner there might be a piece or two of left over fried mush on the plate. Grandma used to fry it in bacon grease (what else?), I used to grab a piece and eat it cold. I don't much like cornmeal mush any other way, but fried is pretty good.


Any you fellows every Johnny cakes? My mother used to make them to go with stew, chili or a mess of beans. Johnny cakes are basically a cornbread pancake. That's good eat’n!

Dale -- Part of the reason you got soured on grits, they were white grits (no taste) and they were fixed in a Marine Corps chow hall by a 3371 (cook) that didn't know grits from his elbow.

One of my best buddies came over for breakfast several years ago on a fine Midwestern Saturday morning and I fixed yellow grits. His response when offered a portion was, "I don't care much for grits." I insisted he take a no thank you portion and he ended up taking the leftovers home. He now fixes his own grits several times a year. Yellow grits made a convert of another friend here in town. Both are born and bred Rockford residents.

1/4 cup of yellow grits
1-1/4 cup of water
Salt
1 Tbs butter
Put the butter in the water, bring water, butter and salt to a boil, stir in grits, cover tightly, cook for 20 minutes. Remove cover and stir every 3-4 minutes.
Pour on the plate or into a large cereal bowl. Top with three eggs fried in butter to taste.
Enjoy.

Fried corn meal mush is also one of my favorites. Yum, yum.

Get to Charleston, find a top line restaurant, order shrimp & grits - eat good!