Re: Grits Update


"R.Peffers." <peffers50@xxxxxxxxxxxxxx> wrote in message
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"Jren 57" <jren57@xxxxxxxxxxxxx> wrote in message
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"R.Peffers." <peffers50@xxxxxxxxxxxxxx> wrote in message
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"Madra Dubh" <ccaine@xxxxxxxxxxxxxxxx> wrote in message
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After years of eating fast Grits, easy Grits, quick Grits and other
finely milled Grits products, I have rediscovered they Grits of my
childhood.
These Grits are milled more coarsely than the product commonly found
in markets and have a consistency very similar to



Irish Oatmeal.

Don't you mean Porridge

http://en.wikipedia.org/wiki/Porridge




The corn taste is more pronounced.
The food of gods, truly.

What the *HELL* are 'Grits'

Don't you know there is a difference between Porridge Oats and Oat meal?

Yes, but 'Grits' are CORN MEAL. nothing like Porridge Oats

Scotch Grits, made with special 'invisible' Scottish corn

p.s as a type 2 Diabetic, Oats are a god send, so I eat a lot of Oat
Meal and Oat Cake, eating Corn and Wheat gives me too much of a blood
sugar spike.

Yes! Dear! But the question above was, "Don't you mean Porridge". The
reply informed that Porridge Oats and Oatmeal are not the same thing.
There are more recipes for Oat Meal dishes than you can shake the
proverbial big stick at. Not so with Porridge Oats.

Try this one for size ---

Cream of Onion Soup

1 large onion, chopped
1 tbsp butter or oil
2 tbsp Scottish Oatmeal, (Not Porridge Oats).
500ml (1 pint) chicken or vegetable stock
250ml (1/2 pint) milk
Salt and pepper

Melt butter in saucepan. Add onion and cook until soft, not brown. Add
oatmeal and seasoning and cook for a few minutes. Add stock slowly,
stirring all the time. Bring to the boil, cover then simmer for 30
minutes. Liquidise until smooth. Add milk and heat through. Serve
garnished with cream and parsley.

Afu Guid.

Nice one Bob!


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