BBQ! cool beans! BEER, no problem...if chicken is also on the menu, the Omegas will DEFINETLY show up (I love my Bruhs, I really do LOL)! LOL!
ok, grits (which, IMO, are YUMMY with butter & cheese) (courtesy of <A HREF="http://"http://grits.com"" TARGET=_blank>grits.com</A>):
Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both "corn" grits and "hominy" grits.
Falls Mill produces "corn" grits.
Corn Grits
Falls Mill mills locally grown whole white hybrid corn. The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking. Yummy!
Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.
[This message has been edited by 12dn94dst (edited April 01, 2001).]
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