Comments on: Je m’excuse, Monsieur Auriou

By: Bill Lattanzio

Bill Lattanzio — Sun, 30 Oct 2011 21:59:59 +0000

I have to warn anybody who makes the grits. They are excellent as I said but be careful if you fry them the next day. Use a splatter guard, your hands and your kitchen will thank you.

By: zephyrblevins

zephyrblevins — Sat, 29 Oct 2011 02:29:03 +0000

Sounds delish, but you left out the Simvastatin. I’d suggest 40 mgs.

By: Bill Lattanzio

Bill Lattanzio — Fri, 28 Oct 2011 22:30:56 +0000

The grits were as advertised! Excellent!

By: Bill Lattanzio

Bill Lattanzio — Thu, 27 Oct 2011 18:03:47 +0000

My wife is going to make them for dinner tomorrow night.

By: RoBanJo

RoBanJo — Thu, 27 Oct 2011 15:18:42 +0000

Grits, oh grits, I knew thee not to Keesler AFB in Biloxi, MS. Those Mississippi chefs in that USAF dining hall made me a believer. The great North West is highly diminished IMNSHO due to a lack of Grit-iness in the local cuisine. And did I mention the cheddar cheese grits at Cracker Barrel – it makes me swoon. Thanks for the great blog.

By: Jason

Jason — Wed, 26 Oct 2011 13:10:39 +0000

The next time you’re in Pittsboro you need to force Roy to take you over to Crook’s Corner in Chapel Hill. When I was a poor college kid I managed to save enough money to eat there at least a couple of times a month. That’s not an easy thing to do when you’re 19 and distracted by women, rugby, women, beer, and women, but dang if it wasn’t worth it.

By: bobbollin

bobbollin — Tue, 25 Oct 2011 23:04:06 +0000

Thanks for the article on wrapping up the tools. I have to admit that I am a bit casual about this aspect of woodworking.

I have saved and will try the recipe, but in several visits to (what I consider to be) The South – Colonial Williamsburg and many visits to Texas, I must say that I have felt for years that grits are inedible but would probably be useful for patching nail holes in drywall.

“Boiled popcorn” is my overall impression. But I’ll try again…if I can even FIND grits in the Northwest. The recipe looks good. Thanks!

By: John Cashman

John Cashman — Tue, 25 Oct 2011 17:27:53 +0000

I’m from the Northeast, and I’ve only tried grits once. And I can promise you, once was enough. I’m sorry, but I just fail to see what it is everyone raves about. And so I won’t be annoying just one part of the country, I’ll throw In-N-Out Burger into the wildly overrated column as well.

De gustibus non est disputandum.

By: Kenny

Kenny — Tue, 25 Oct 2011 17:24:57 +0000

Send it on. I do love grits.

By: Christopher Schwarz

Christopher Schwarz — Tue, 25 Oct 2011 16:56:41 +0000

Mark,

I make a HUGE batch of these grits for dinner. Then I store them in the fridge. In the morning I’ll slice off some slabs and pan fry them on the griddle — perhaps in bacon fat if it is handy.

“Quick grits” are only half a lie (the “quick” part is true).