Teh official Taltos "circle rep thread" #2

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Muse said:
My mother-in-law has been making grits since she was a kid. She's in her late seventies, she knows how to make them. Her husband eats them and her sister eats them and they enjoy it.

Some things people don't like. I make a mean fiddlehead but not everyone likes fiddleheads.

She has given me the okay not to eat it because she says in her words, "Lord child I have tried."

🤣🤣🤣
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My guess is she doesn't cook em long enough.
 
Btw, you can keep the fiddleheads. The taste makes me gag.
 
chevss454 said:
My guess is she doesn't cook em long enough.
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I'm going to move on because now you're starting to insult my mother-in-law who I love and adore like a mother. So I'm moving on. 👍

I don't know why you can't accept the fact that I don't like them. 🤣🤣🤣 Plus, there could be a chance that I will never like them.
 
Muse said:
In the South where they're from they do.

And she does use milk and she does use cheese. I just don't like it. I like boudin and couton but not every like those things. I tell people how those are made and I get the gagging reflex from people.
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Where in South? Anytime I hear of people adding sweeteners to grits they're Northern folk who think that's how they're eaten.
 
Muse said:
See, you don't like fiddleheads. And I don't tell you how I make them and how you would absolutely love mine. I don't say that.

But you would love mine you absolutely love mine. 🤣🤣🤣
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Ok, you win.
 
chevss454 said:
Muse, grits are not cereal!! Jelly, jam and sugar have NO business being put on grits.
Grits is a savory dish once tasted when done right goes with damn near any main course.
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Chev, just a question whats the difference between polenta and grits besides the color of the corn. I've had Short ribs over polenta would thast be about the same?

~Dee~
 
Muse said:
I have tried with gravy, with salt and pepper, with jelly, with jam, sugar and butter.

I have tried. I have really tried because I wanted to make her happy but can't do the texture.

My mother-in-law has moved on from trying to make me eat them and I have as well. 🤣🤣🤣
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Have you tried em with braised squirrel?

Cheers
 
deec77 said:
Chev, just a question whats the difference between polenta and grits besides the color of the corn. I've had Short ribs over polenta would thast be about the same?

~Dee~
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Traditionally, polenta comes from yellow corn and grits comes from white. Polenta is usually ground a little coarser so grits gives a creamier mouth feel.
In most recipes one can be substituted for the other.
 
Hope your day is terrific!
Choose your pleasure!
E_kw-UnXIAIxGFc
 
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