I am sitting out for the stewed okra competition.

Shoudt also won a chili spaghetti eating contest last month and a burrito eating competition a few days ago.

According to emcee George Shea, president of Major League Eating, "Eating is a test of inner truth and character."

I love cheese grits.

Chili spaghetti? Never heard of it. Sounds nasty.

The chimmichanga competition is when? I am SO there!

Chili spaghetti? Never heard of it. Sounds nasty.

#3 | Posted by goatman

All around Cincinnati, (and other parts of Ohio) they have several fast food joints that specialize in "Cincinnati Chili" which is chili on a bed of spaghetti. It's actually pretty good. 5 Star Chili, Skyline Chili are a couple of names I remember.

Only communists and assholes put chili on pasta or pasta in chili. They should be taken out in the streets, pelted with rotten food then executed in some hilariously humiliating fashion.

Same goes with "cheese grits".

There are 4 things that go in grits.

Butter. Bacon. Eggs or Shrimp.

"There are 4 things that go in grits.

Butter. Bacon. Eggs or Shrimp."

What!? No red eye gravy!? Red eye gravy has absolute top priority for grits. If none is available, butter is good too. Anything else is sacrilege and the death penalty applies for using sugar. Also, anyone buying instant grits is to be ostracized from polite society.

no. no red eye gravy. gravy goes on rice, mashed potatoes, dressing and bisquits.

I might be inclined to agree if you were talking sausage gravy on a biscuit and some of it touched the grits accidentally.

instant grits are okay under certain circumstances. for example, on a cold saturday morning when I emerge from my warm cocoon in the woods, stoking the fire back to life while enjoying a bowl of grits and a cup of coffee...instant grits are okay.

But, cooking them in a house on the stovetop, there is no excuse for it...and what kind of leftist pinko limp wristed nancy boy puts sugar on grits? Death is too good for them.

"no. no red eye gravy. gravy goes on rice,..."

In which part of New England do you live? Red eye gravy is a Southern classic and is made SPECIFICALLY for grits. I couldn't expect a yankee like yourself to know that though.

"Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee."

*Red-Eye Gravy for Grits*

1 cup strong brewed coffee
2 tablespoons drippings from fried country ham
Add coffee to drippings and bring to a boil.
Reduce heat and simmer for 5 minutes.
Serve over grits.
Yield: Enough for 6 to 8 servings

I love this! "While most of the pros looked somewhat pale after their bout with the stomach-swelling grits, Chestnut was ready for more, downing a foot-long corn dog while the field was waiting for the winner to be announced. He offered a bite to Shoudt, who declined."

That's a lot of grits! Dang.

In which part of New England do you live? Red eye gravy is a Southern classic and is made SPECIFICALLY for grits. I couldn't expect a yankee like yourself to know that though.

Born and raised in South Carolina. They don't really eat grits in New England.

You might want to do some research on the origins of red-eye gravy. While it can be added to grits, it is more common on ham or bisquits...which is the way my grandmother made it...for lunch.

Grits, she told me, weren't really for enjoy so much as they were for filling a hole in the belly and keeping you warm on a cold day.

The fresh coffee was for drinking. After it had set on the wood stove for a few hours, it was strong enough for making gravy.

First and only grits I ever ate was in a waffle house in hickory, NC, 1am, 1995.

Friends in Low Places on the jukebox.

They weren't bad, covered smothered and something else I can't remember. but a little... gritty.

you covered and smothered grits?

that's usually reserved for the hashbrowns.

covered, smothered, diced and chunked

add on some texas pete and you have a nearly edible side dish :)

I went on recommendation of a friend.

Like I said, it wasn't the worst experience of my life.

I did say that it would be better on the hash browns.

They probably did it to me as a joke, being a damned yankeh and all.

Grits?? Yuck!

I jonesed for grits and suffered withdrawal symptoms for lack of grits for the year that I spent in Abu Dhabi, but there was not one damn grit to be bought anywhere in the UAE. I should have had somebody FedEx me a box. I'll never recover from that trauma. I even went to Dubai and could not find any.

What!? No red eye gravy!? Red eye gravy has absolute top priority for grits.

INdeed. No one makes red eye gravy anymore except my dad. I do sometimes at home. But so many people have never heard of it or don't know how to make it. It's simple: Just pour some coffee into the pan that ham was fried in and stir it (I use a flat whisk) until the bits stuck to the bottom dissolve. It's best if the ham was fried in a cast iron skillet

Creamed spinach is great on top of grits for a dinner time use of them

"What's a grit?"

Vinnie

I need to watch that movie again. Funny stuff!

Remember the first teeny tiny bite of grits that was his first?

Remember the first teeny tiny bite of grits that was his first?

Yes. After Lisa says, "No, you try it first."

That was a great movie. Definitely high in my top 100 list

Goatman

"My Cousin Vinnie" is one of those movies where I can recall almost every scene. I have it on DVD. Think I'll pop it in now.

By the way, I heard a funny line on the Simpsons the other night. Bart's friend's dad is the mob boss, "Fat Tony". The kid wants to be a chef rather than follow in his father's footsteps.

He bakes a dessert and gives a plate to all of his dad's 'crew'. One guy, in a Brooklyn mobster accent, says, "it's like a lap dance on my taste buds". lol

The right is scared shitless of grits.

I LOVE GRITS - GRITS, EGGS, BUTTER AND CAYENNE PEPPER! OH YEAH, AND SOME SAUSAGE GRAVY! SCRAPPLE GRITS!

Try creamed spinach on top of them, nanc. mm good.

Oh well, huge puddle under the chair (insert piss joke here) and the coffee cup is empty so it's back out into the rain for me.

Later

scrapple:

fry a pound of spicy breakfast sausage, drain and cool.

add to three cups cooked and cooled grits, mixing well.

pour into a 9x13 inch baking dish and refrigerate until set.

remove from refrigerator and cut into 1x3 inch bars and fry in hot oil until barely brown. drain bars on paper towels.

slather it with some of goatman's creamed spinach!

Nanc, that sounds delicious but deadly.

The way my mother made it, nanc was she'd put it in a greased coffee can let it set (it would shrink just a little) then slide it out and slice it and fry it. She didn't put sausage in it, but she usually fried it in bacon grease. Man, that was good. She called it fried mush, not scrapple, but they are basically the same.