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  #21  
Old 05.07.2011, 23:38
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Re: Kiss my grits?

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http://www.americanmarket.ch/

Its listed under the hot cereal
Well, it's instant, but I'll take it! (Don't tell my memmaw on me, hear?)
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  #22  
Old 06.07.2011, 00:03
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Re: Kiss my grits?

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Is "grits" maybe white mealie meal? If it is, then it`s called "Griess".
That`s the closest I`ve ever come to the SA white maize we used to make porridge. The Swiss make it into a pudding with milk/eggs/sugar and cinnamon.
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Griess is corn-meal aka polenta.

Grits are made from corn treated with slaked lime (aka hominy), which is also used for making corn tortillas (can't do that with polenta).

Both are staples in our household.

Tom

Hmm... the description on my lil bag of Griess says it is "semolina" - is that not wheat rather than corn?

What I have is actually "Hartweizengriess" / "Semoule de blé dur" / "Semola di grano duro" ... translated out gives me "durum wheat semolina" aka cream of wheat.

It is quite lovely for breakfast but definitely not grits.
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  #23  
Old 06.07.2011, 00:29
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Re: Kiss my grits?

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Hmm... the description on my lil bag of Griess says it is "semolina" - is that not wheat rather than corn?

What I have is actually "Hartweizengriess" / "Semoule de blé dur" / "Semola di grano duro" ... translated out gives me "durum wheat semolina" aka cream of wheat.
Griess (or Grieß in German and Austrian German) is just the much coarser brother of any kind of meal and flour; the term doesn't say what it is made of. It is a matter of the particle size, not the material. You can make Griess using any kind of gristmill just by selecting a coarse setting and removing the very fine particle by sifting after milling.

Polenta is made of Maisgriess (but most likely you'll never get to see that word anywhere), Semolina is Hartweizengriess (made of durum), Gerstengriess is coarsely milled barley, Buchweizengriess is (you guessed it) made of buckwheat) etc.. Flour is very finely milled, meal is medium grade and Griess is coarse.
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Old 10.07.2011, 09:35
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Re: Kiss my grits?

Seriously they've go Grits at the American Market ?
Gee thanks Nic, that's
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Old 10.07.2011, 09:49
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Re: Kiss my grits?

www.americanmarket.ch has instant grits you can order.
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  #26  
Old 10.07.2011, 10:02
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Re: Kiss my grits?

I never new grits were so complex and complicated. I just ordered them at the Waffle House and was done with it.
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  #27  
Old 10.07.2011, 10:04
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Re: Kiss my grits?

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www.americanmarket.ch has instant grits you can order.
I hate instant grits..!!

Someone brought me instant grits back from the States by mistake once, I tried them but couldn't even force myself to eat them. Out they went with the garbage.
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Old 10.07.2011, 12:18
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Re: Kiss my grits?

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The link does not work, I'll try again

www.elmaiz.ch
"Just waking up" (for the 2nd time today) so I'm unsure I have this right but is the grits at El Maiz called "Dońarepa white" which is under the flour subheading?
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  #29  
Old 18.07.2011, 18:09
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Re: Kiss my grits?

ah. just saw this thread. if you need masa harina (de maiz) for grits, i have a ton of maseca i bought here in lausanne. don't remember the name of the place but it's near the palud, if you want to try just a bit first, pm me and i can give you a bit before buying the huge bag full. i only use my maseca twice a year for tamales, so there's extra si jamais.
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Old 18.07.2011, 23:23
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Re: Kiss my grits?

Interesting... Being a chemist, I couldn't resist reading up on why one would treat corn with alkali (the ashes or slaked lime). The process is called "Nixtamalization". What an amazing word! It makes the corn more digestible, breaking down some of the protein and the pectin, among other components. I assume that boiling corn with sodium hydroxide from your local hardware store would have the same effect.
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  #31  
Old 19.07.2011, 00:04
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Re: Kiss my grits?

Yes, it's a great word, isn't it? It comes from the Spanish adaptation of the Aztec word. The process was used by the Aztec, and the Maya before them, to prevent serious nutritional deficiencies like Pellagra. Pretty cool, huh?

It's kind of nice that since grits were a staple "poor food" in the south that they take advantage of this process.

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Interesting... Being a chemist, I couldn't resist reading up on why one would treat corn with alkali (the ashes or slaked lime). The process is called "Nixtamalization". What an amazing word! It makes the corn more digestible, breaking down some of the protein and the pectin, among other components. I assume that boiling corn with sodium hydroxide from your local hardware store would have the same effect.

Last edited by tearley; 19.07.2011 at 00:29.
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