Grits are synonymous with Southern breakfasts. One mill in Bulloch County is using a unique, old-fashioned method for grinding grits, as well as corn meal. The Monitor’s Damon Jones pays a visit to Freeman’s Mill…
It's almost midnight and I'm having a biggo bowl of grits, with some salt, butter, shredded cheese, black peppers and hot sauce. Yumm!! Came here tried to find out how grits were made :)
lol, I'm eating grits watching this too, but it's just salt and salted butter, but I do wanna try more flavors oh and sometimes I make apple syrup to go with it but it does take the salt and butter taste out though but it's nice still, but I can't have stuff that's too spicy so I just stay away from spicy stuff even if it's not actually that bad but I hate peppers so... My dad made the syrup first and then showed me since I live with my mom now but I want to know what those grey and black stuff is. Like is it that other corn or what cause I'm both very curious and cautious with my food ever since I discovered that certain food was triggering my sickle cell disease. What a pain in the neck it is since I got a taste of them and can no longer have them again without hurting. The only reason I'm still hurting even though I shouldn't be is because I can feel energy and so negative energy hurts along with stress and depression and this 24/7 pain I feel is stressing me so it's a loop only I know how to get out of but the problem is getting ppl to help me with it ;-; I've been depressed since I was 8, 8! and I still am. Tried to kill myself only 9 times so far but only the first 6 times was because of the disease. That's how bad it is for me and ppl ain't helping with how selfish and disgustingly rude they are >:( Like come on I didn't do anything and I can no longer try to not give them the satisfaction of letting them now how disturbed I am because of them. I shouldn't be near humans in the first place. It's mainly God's fault. He doesn't know everything pertaining to what righteousness really is and what is actually just so He kicked us out, well, less than half of us angels but only Lucifer and I saw the God of Destruction, but I have yet to meet the one that created both of them but I can feel its soul lingering about. *I shouldn't even be talking about godly stuff to you humans cause you can't understand what you don't want to understand cause you're all cowards cause the truth can't hurt you, only you can hurt yourself when it comes to the truth.* I still can't believe He only made one protector, me, the only and first angel to be made to protect! He should've made two incase one rebelled against Him so I don't have to deal with this sht >:(
Thank you all for the many kind comments. Your encouragement is most appreciated. We are still staying busy running the grits mill and enjoy visiting the folks we meet because of common interest. Thank you all for your support! Blessings! Stacey Freeman Freeman's Mill Statesboro, Georgia
Freakin' Awesome!!!! I need some of those grits!!! Too bad everything doesn't operate in an "old-school " tradition.... be a better world that's for sure!!!
I was visiting the south years ago and since I was new to grits, I ordered them for breakfast. The waitress asked "hominy?" And I said "give me 5 of them. I'm pretty hungry this morning". Ba dum tish
My Dad owned a Grits Mill when He was young. We had Grits every morning when I was growing up. Grits were not a side dish in Our house, they were the main course along with fresh biscuits every morning !!!
@@DiminishedStudios No they're not. Stone ground grits are made when the entire kernel is ground up and separated into cornmeal or cornmeal flour which is a finer grind, grits which is a bigger grind, and the chicken scratch which is mainly the hull. These types of grits are slow to cook and taste much better than quick or instant grits. Instant grits are made from corn cooked in lye to break the kernel down chemically and then processed into grits. It will develop a completely different flavor. We own a traditional grist mill. And it's not called a grit mill so idk what that other person is talking about.
your addicted? i eat it dry, i pour it into waterbottles and drink cold water with grits, i freeze it with water and make grits popsicles, i eat it at any temp, i drink it from bottles while im hang gliding. nobody is addicted to grits more then me!
Sorry, what you are making is cornmeal. When you boil cornmeal, you get cornmeal mush, also called hasty pudding. Grits is a different product. Why don't you study NIXTAMALIZATION, where the corn is soaked and cooked in an alkaline solution, usually limewater (but sometimes wood ash lye), washed, hulled, dried and ground into HOMINY GRITS. This is the way grits were made hundreds of years ago and used to be the way grits were made in the south. The process offers significant nutrition benefits. I am a southerner and I know that just grinding corn does does not make grits. I am looking for real grits and it seems that everyone who grinds corn think they make grits. At least Quaker and Jim Dandy use a steam process to de-hull the corn.
True hominy grits made from nixtamalized corn was common when I was growing up. This just looks looks corn ground more coarsely than cornmeal to me. I'm sure it's good for what it is, but it's not old fashioned hominy grits.
i bumped into this video at random. i ordered every product they make but the self rising flour knowing i'd never use it because i dont bake. hope it's as good as it looks!
Nice video but you didn't explain what makes grits. Grits IS NOT corn meal. It is made from soaking corn in a base, like lime, then drying the hominy that is created by this process. The hominy is then ground to create grits. You should not advertise your product as grits if it is just ground cornmeal.
Grits are a little bigger than cornmeal. I grind my own and sift the first time I get cornmeal and the second time I sift I get grits and what is left is ran through again or feed to my chicken
Keeping things simple are in fact cheaper. It doesn't take much to grind down a corn kernel so why complicate the matter which usually leads to higher prices.
Conspiracy theory: grits is actually maggots! Thats where the word grits comes from, short for "gritters" ie CRITTERS!! (OKAY none of that is verifiable and I just thought it up out of my a** )
Such simple mills are needed because it will serve the local militia fight the war of liberty when the southern state decides to declare independence from the northern occupational army.
Megaman11 we have something similar. Stamped corn/mealies. We use it to cook umnqusho or samp and beans. But i don't understand how you manage to cooki it in 12 minutes. Ours takes hours.
Megaman11 technically yeah. But now I'm just in awe that you're eating umngqusho with cheese and sugar and honey 😕😕😦. . . I just. . .do the black people put cheese in it too? How does it taste? I am both mortified and curious. I want to try it.
So as being English, obviously have never tried the original style Grits shown here. They actually sound incredible and as close to authentic Organic as you can get. I think the closest thing we had in Europe was possibly Semilenia which was basically a sweetend version dessert with added suger and cream.
So close, yet so far. Bzzzt! The Italian doppelganger you were looking for was "polenta." The two are so alike, in fact, if one were to swap principle ingredients out for the either, no one but the most astute and discerning would even notice, much less take note. Incidentally, just now having a big bowl of shrimp and grits with made with polenta. Aw, who am I kidding, its 2am, I live alone and I'm not wearing any pants, I'm not eating out of a bowl, I'm eating straight out of the saucepan.
Hey Men, who limes your corn? Someone watching your video might get the impression that grits are just coarsely ground corn. (Had to chuckle at the contributor who didn’t know that grits or corn... reminds me of the urban high school kid I recently met who had no idea that bread contained ground up wheat seeds!). Anyway, of course, grits has always been limed corn, or what the Mexicans call nixtamilization, or what the English call pickling, with calcium hydroxide (lime). Do y’all do your own?
@LizaMari I eat hominy grits. I do not know about polenta. But hominy is used to make grits same as tortilla chips. They can be eaten some times by folks who can't eat regular corn because of the hull.
