Classic AquaSport
General Aquasport Forums => Cafe Aquasport => Topic started by: gran398 on January 19, 2012, 09:18:01 PM
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Here is a SENC oysterman who appreciates stone-ground grits...http://www.linkedin.com/pub/jeffrey-milliken/1b/52a/246 (http://www.linkedin.com/pub/jeffrey-milliken/1b/52a/246)
So he opened a gristmill.
Just like the 1800's style grits...nothing but grits. The dry corn is stone ground...there may be some dark outside tinting on the kernels of course...no additives, no preservatives, no monosodiumglutenates, no added color, no funk.
On the package ingredient list, one word: Grits.
No website yet. Bear Branch Milling Co., Shallotte, NC. Eighteen miles north of Calabash NC, site of our previous discussion. The Milliken family has always been a big name there, oysters to grits to politics.
These grits are offered two ways: white (regular) and yellow. I bought one bag of each, and mixed them together like the chefs do around here for shrimp and grits.
Have prepared them twice. Entirely different than commercially-offered grits.
Instead of 3 to 1, liquid to dry...begin with 5 to 1, liquid to dry. They thicken up quickly. But don't let that fool you...you must COOK these grits. And stir these grits...lotta stirring. Real McCoy, not instant. Thirty minutes minimum. Hard boil for the first ten min...then low, light bubbly simmer. Freely add liquid as necessary. They always thicken back up.
If you want to add milk/cream...do it at the end, after they have tendered up.
This is GOOD stuff...actually, the best I've ever had. Including the various Charleston plantation gourmet products.
Those with interest...send a pm, will direct the local distributor to ship.
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Scott, my favorite way to eat grits (and, yes, this from a Yankee!)...grits and butter. 3 or 4 fried eggs on top (over easy), then mixed in for a good hearty breakfast, but just a snack? Grits and butter. And a healthy dose of fresh ground pepper from countries around the equator. The closer to the equator, the hotter the pepper...
Oleo is for some other foriegn substance...
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Scott, my favorite way to eat grits (and, yes, this from a Yankee!)...grits and butter. 3 or 4 fried eggs on top (over easy), then mixed in for a good hearty breakfast, but just a snack? Grits and butter. And a healthy dose of fresh ground pepper from countries around the equator. The closer to the equator, the hotter the pepper...
Oleo is for some other foriegn substance...
Bob...you've become red :wink:
And straight to our northern brothers...guess what? My Mom was from Philly...I'm half Yankee!
Guys...makes not a bit of difference where we're from. My momma did her best...served oatmeal and cream of wheat for breakfast here in NC back in the sixties.... :lol:
Our northern cousins...try these grits :thumright:
Our southern cousins...totally different than what you are used to... :thumright:
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I will tell you this...a bowl of hot grits, some butter, some fresh ground pepper...just plain goodness...
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My yankee wife had never been south of Baltimore until she met me. She loves grits and butter. I add the pepper and maybe a little salt, depending on the butter.
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The first time this transplanted Yankee had grit was outside of Marietta GA. in 1991. A southern boy I had met on a Jeep Jamboree in NC showed me how to eat them with butter and pepper. Great stuff.
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Breakfast just ain't breakfast without them grits. :cheers:
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A little de-rail here on pepper. Maggie and I LOVE pepper (we don't really use salt, gotta do something healthy, you know...), she gets her peppercorns from San Francisco Herb Co., http://www.sfherb.com/store/SearchStoreResults.asp (http://www.sfherb.com/store/SearchStoreResults.asp), both the Tellicherry and the white, combines them in the mill. Now THAT is some pepper you can taste!! :salut: :salut:
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I'll derail a little more with a small rant.
Pepper shakers come with smaller holes than salt shakers. Eating establishments buy the "restaurant grind" black pepper which is coarse. It's very frustrating to have a full pepper shaker and no pepper will come out. :roll:
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Oh yeah. I'll also rant about the employees who fill the dang things so full that it would not come out even it the pepper was the right size for the holes. :tongue:
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These are the mills we have at home...http://www.unicornmills.com/index.cfm?f ... tegoryID=1 (http://www.unicornmills.com/index.cfm?fuseaction=catalog.prodInfo&productID=3&categoryID=1)
No, they're not cheap, but, as has been said, you get what you pay for.
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You boys just keep adding value. The term "derail" does not apply to my threads :thumright:
I like fresh ground pepper too. I usually just buy those plastic pepper grinders with the peppercorns already installed.
So Bob...you think we should order some of that pepper?
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Try the Lampong, a bit more heat (pleasant heat) then the Tellicherry. We REALLY like our pepper! Maggie has more spices and herbs than most gourmet resturants...but it makes a difference! Quality ingredients, quality spices and herbs makes for more flavorful dishes, yeah, I know, I sound like food network! She gets a lot of stuff from Bob's Red Mill too...http://www.bobsredmill.com/ (http://www.bobsredmill.com/)
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Oh yes I love to mix my own pepper corns in my pepper mill! Nothing like the oils released in a fresh grind!
OH and I HATE the pepper that does not come out of the shaker when I'm out to eat!
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Oh yes I love to mix my own pepper corns in my pepper mill! Nothing like the oils released in a fresh grind!
OH and I HATE the pepper that does not come out of the shaker when I'm out to eat!
And that pepper is crap! :x :x
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Waffle House grits and eggs at 0300 after a night of heavy drankin'... and the boat leaves at 0500 for fishin'.
Oh, I am glad those days are behind me !!
We still leave a 0500, but now its a glass of Cabernet and in bed at 10 :wink:
...and sadly, we are not blessed with any Waffle House restaurants this far from civilization. :cry:
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Waffle House grits and eggs at 0300 after a night of heavy drankin'... and the boat leaves at 0500 for fishin'.
That was my wife in another life.
We can send you a box of grits. ;)
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Keep in mind Trace, you need to throw some bean sprouts and organic cheese-food type product on those grits...seeing as where you live and all...(http://i259.photobucket.com/albums/hh301/seabob4/Smilies/JustKidding-1.gif)
Actually, I think you can put damn near anything you want in grits. I like a nice fried ham steak, cut into cubes. And of course fried eggs. A complete breakfast in a bowl...a BIG bowl!!
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Bob, so true, so true....
JJ, I am going to order some of those Double Ought 00 Fancy grits that Scott was talking about. I'll throw in some organic,
free-range tofu (we have a tofu ranch not far away) and wash it down with some PBR. Mmmmmm MMMMMM !!
I posted this last night, late, so I have the feeling it didn't get seen. I don't know what is involved in replacing this fuse block, so I
am re-posting. Anything special I should be aware of regarding the replacement ?
Well,
We had a delayed Christmas present opening due to family visiting, AND Genuine Deals had this on back-order... so, finally...
Ta da !!! Last, but not least - my favorite Christmas presents !!!! :sunny:
(http://i1221.photobucket.com/albums/dd469/T_race6/106_1160-1.jpg)
The electronics book recommended by seabob4 (many thanks) and the fuse block to replace our boat's "tired" existing block.
I've already read most of the book and it is well worth the few bucks spent.
Can't wait to go do the replacement.
Oh, and any "hey, T, make sure to do this...." 's are welcome :salut:
Dorge for all, T :drunken:
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Trace, nice gift, glad things are well!
You're really gonna like the grits...I'll dig you up some and get them over there.
No tofu necessary :lol:
Take care, enjoy the weekend :thumright:
PS...something new...Lew suggested I post the link to our biz. He feels that it could be of help here. Kinda like when Kobe needed a gift a few years back :lol:
Not that it did him much good. His ex just walked away with half his net worth, 70M, plus all three of their Hollywood/Malibu properties :shock: :roll:
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Now THIS is a de-rail!...but we don't care! Happy Saturday, everyone!
Trace, 10GA to the common feed for the fuse block, that's the stud with the 3/8" nut on it. After that, it's simply a matter of feeding each device from one of the positions on the fuse block. This is replacing the old one in the stern, isn't it? Your helm switches have breakers, correct?
And, I appreciate the "offer" of the "Dorge", but, as usual, Natty Light for me! :salut: :salut:
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Now THIS is a de-rail!...but we don't care! Happy Saturday, everyone!
Trace, 10GA to the common feed for the fuse block, that's the stud with the 3/8" nut on it. After that, it's simply a matter of feeding each device from one of the positions on the fuse block. This is replacing the old one in the stern, isn't it? Your helm switches have breakers, correct?
1) Yes, this is replacing the stern fuse block, see below:
(http://i1221.photobucket.com/albums/dd469/T_race6/100_0073-1.jpg)
2) Helm switches are fused.
Thanks for helping. Natty Lights for all !!
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Natty Lights for all !!
Yeah, right... :wink: :wink:
Wait...215 Explorer? Fuses, not breakers at the helm? I gotta go look for something...
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Trace, nice gift, glad things are well!
You're really gonna like the grits...I'll dig you up some and get them over there.
No tofu necessary :lol:
Take care, enjoy the weekend :thumright:
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I'll trade you some Chardonnay :thumright: and some $16 dollar Old # 12 :sunny:
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This is the best de rail I've seen in a while, Grits yum, Dom, Chardonnay, Old #12, Natty light, oh i had some Crown Royal tonight put that in and 12 volts Bibles gotta love it, might be the start of a new Religion, services are now :thumleft:
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I'm oughta here Scott, tired. But someone who is on THT REALLY pissed me off on reelboating tonight...
http://reelboating.com/forums/index.php ... ankruptcy/ (http://reelboating.com/forums/index.php?/topic/6683-proline-boats-files-bankruptcy/)
My last post is #8...
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I'm oughta here Scott, tired. But someone who is on THT REALLY pissed me off on reelboating tonight...
http://reelboating.com/forums/index.php ... ankruptcy/ (http://reelboating.com/forums/index.php?/topic/6683-proline-boats-files-bankruptcy/)
My last post is #8...
Talk to you later, I will take a peak and see what hacked you off, can't wait.
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I can see why :shock: Bob not worth it to get your blood pressure up over an IDIOT.
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I can see why :shock: Bob not worth it to get your blood pressure up over an IDIOT.
And I'm not real worried if Wiley bans me...MANANA!!!
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Okay, so its back to grits time.
First, if you like grits you really need to try these.
http://www.loganturnpikemill.com (http://www.loganturnpikemill.com)
The difference is the corn itself and where it is grown. This place is up in the mountains of north Georgia right on the NC border. Even though it gets hot during the day it always cools off at night because of the altitude. These growing conditions make the corn sweeter and hence you end up with the best grits I have ever tried. One thing Gran forgot to tell you about cooking these type grits is when you initially start to cook them you fill the pot up with water way over the level of the dry grits and then skim the chaff off, then drain off the water and replace with the correct amount of water for the amount of grits.
Second, my favorite way to serve them is with chunked mild cheddar cheese put in at the last moment and stirred just a little. If you really want to take it to another level get some bacon and fry it up crisp and then crunch it into small pieces and mix into either the cheesegrits or just the regular plain grits. For our southeastern members, if you can find South Carolina style venison bacon this will make it even better!
Oh yeah butter and salt for just plain.
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I can see why :shock: Bob not worth it to get your blood pressure up over an IDIOT.
And I'm not real worried if Wiley bans me...MANANA!!!
Banned camp can be a nice place if they serve grits :lol:
Lewis i ate a bunch for dinner but that post made me hungry again :salut:
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I can see why :shock: Bob not worth it to get your blood pressure up over an IDIOT.
And I'm not real worried if Wiley bans me...MANANA!!!
PBR is a classic representative of why I hate THT (even though this took place at Wiley's) - he's the kind of person that sits on the outside of a topic throwing stones at participants to keep stirring something up. I'm not sure he made any point at all BUT to stir something up. A textbook definition of a real d#ck and Wiley should ban him (unless he needs people like that to keep interest in his site). Seems the person that started the topic started it with the intention of starting some controversy too.
Glad we're not like that here - life's too short.
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I can see why :shock: Bob not worth it to get your blood pressure up over an IDIOT.
And I'm not real worried if Wiley bans me...MANANA!!!
PBR is a classic representative of why I hate THT (even though this took place at Wiley's) - he's the kind of person that sits on the outside of a topic throwing stones at participants to keep stirring something up. I'm not sure he made any point at all BUT to stir something up. A textbook definition of a real d#ck and Wiley should ban him (unless he needs people like that to keep interest in his site). Seems the person that started the topic started it with the intention of starting some controversy too.
Glad we're not like that here - life's too short.
Just read the thread. Rick you make an excellent point. A guy like that wouldn't last ten seconds here. And you wouldn't even have to deal with it. We would.
The best part about the thread was owner's quote regarding Sea Hunt. They DID take Proline's position in the marketplace. There are literally hundreds of Sea Hunts up here, just in our little county. That's all you see on trailers. Sea Hunts. Most with colored hulls. Especially yellow.
Its Sunday morning....my brother and his wife came over last night for the pajama dinner party :lol: Now its time for the Cheezy Grit Brunch! Hey Lew, you and Brigette come over!! She can advise on how to make that wonderful sausage dish of hers :lol:
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Okay, so its back to grits time.
First, if you like grits you really need to try these.
http://www.loganturnpikemill.com (http://www.loganturnpikemill.com)
The difference is the corn itself and where it is grown. This place is up in the mountains of north Georgia right on the NC border. Even though it gets hot during the day it always cools off at night because of the altitude. These growing conditions make the corn sweeter and hence you end up with the best grits I have ever tried. One thing Gran forgot to tell you about cooking these type grits is when you initially start to cook them you fill the pot up with water way over the level of the dry grits and then skim the chaff off, then drain off the water and replace with the correct amount of water for the amount of grits.
Second, my favorite way to serve them is with chunked mild cheddar cheese put in at the last moment and stirred just a little. If you really want to take it to another level get some bacon and fry it up crisp and then crunch it into small pieces and mix into either the cheesegrits or just the regular plain grits. For our southeastern members, if you can find South Carolina style venison bacon this will make it even better!
Oh yeah butter and salt for just plain.
Lew good stuff! Cool link too, I'll try 'em...they had some other neat products and good recipes as well.
The reason I didn't mention the skimming...was because didn't know about it...so thanks for that too :thumright: