I'm eating pizza tonight. From Domino's. They sent me a 50% off a specialty pie, and I'm using that sumbitch here in about 15 minutes. Oh, and Lava cakes! Those ****ers are good! I haven't had a Domino's pizza in a good 4 months. Normally I rock pizza world which reminds me a lot of round table for you West coast kids. But at this price it's like buying frozen.

I probably went off on ThaVirus too hard the other day, I can see how the story might get confused.

Al Cohol was my name then, its Easy now... no thanks fella's, got the corn covered.

Ahh, I don't even remember all of that. I was just being a smart ass, bro. I was drunk as **** that night myself.

He was talkin' 'bout how to make grits. He used milk. Just sayin' they can be made creamy even without milk.

Now, go climb back under your rock. This is a friendly thread.

ROFL

It's friendly until someone mentions boiling ribs before grilling

To his credit, I didn't really understand the point you were making either.

There are a dozen ways to make grits, but I'll tell you, no self-respecting Southerner would make grits without milk.

I didn't read that as a lack of understanding, but as a "So what" dismissing it. Since he usually sounds angry whenever he posts to me, and to some others, it came across sarcastic too. I usually ignore him though. Don't know why I didn't there.

This guy claims they can be made just as creamy and even creamier without milk is all I am saying. Can learn something new everyday—even a southerner, including the stubborn ones.

I don't know, the Southerners I know wouldn't try such a thing.

In any case, the alleged key to the creaminess of my grits is the extended low and slow cooking time. And they are exceedingly creamy.

That's exactly what he says makes them creamy.

I can't remember if he was a southerner who now worked in NY. But his shop was all about country foods many of them from the south.

Here's a writer, who grew up on grits from the South. She soaks her grits in water first (never heard of that). Then she uses the same water to cook the grits and cooks by looks, which here she says is about an hour buy you have to taste them to check for the textural change. She claims adding milk mutes the flavor.

She still seems to be a self-respecting southerner.

http://www.huffingtonpost.com/2014/1...n_6043290.html

The author has nothing to do with it. She interviewed Sean Brock. Brock is from Virginia. That's not really the South.

Why are you arguing about this anyway? Do you not understand how exaggeration works?

Look at this grit dish. Gonna have to try it.

http://andreasrecipes.com/photos/Grits_banana_maple.jpg

I didn't think I was arguing about, but explaining that post since you said you didn't understand it. So I showed how another person does it by soaking them and prefers to taste the corn.
Okay, so he's a southern chef as the article states. Virginia is considered and listed as a southern state. It's just not deep south. He says he prefers to use southern grits though and samples different kinds from the south.

Why are you now arguing about it? And being snippy about it too.

You're the one that went and found some random HuffPost article to back up your claim. :shake:

I made a claim now too? Don't think so. Just said there was a "chef" that claimed milk wasn't need to make them very creamy was all. I found it interesting, and different, when I saw it so passed it on. Here's what I said:

You're the one who made a claim:

So, I found one, which wasn't random, that does and now you're getting all pissy.