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Farina, Oatmeal Grits or "I'm mostly a fan of Hashbrowns"?

From grits to hashbrowns, I like the direction this thread is taking. ;)
 
PoS said:
From grits to hashbrowns, I like the direction this thread is taking. ;)
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Weekend's are usually begun with the wife cranking out some bacon, eggs and roasted potatoes, cubed and spiced up so that they look and taste just like hashbrowns, only without all the grease.

Workdays are me eating some oatmeal and fruit at my desk while reading up on sports on the web.
 
Oatmeal lowers blood pressure.
 
For some reason my mom felt that Farina was for little kids mostly, we rarely had it, Malt o Meal and Cream of Wheat and another that I cant remember the name of and apparently is no longer made was around a lot though, especially in the dead of winter after I came back from my hour+ paper route. Mom would get up and make it for me so as soon as I walked in the door it was ready, plus mugs of old style Herseys Hot Cocoa. We had rolled oats though I was never much a fan, I would blast it with sugar to kill the flavor. I liked it better next say chilled in a cool whip container, then sliced and floured an then fry in butter then covered in maple syrup grandpa made on his farm back by the pond/lack on his farm in Charlotte MI. Grits I never saw till I started to feed soldiers, and Lordy did they ever like em. Grits I like a lot, especially chilled and fried in bacon fat with American Cheese and an over medium egg over top.

Hashbrowns, sure, I love those too.

SIDE NOTE: we had polenta too only at my house it was called "Corn Meal Mush". We had it for breakfast a few times but mostly it showed up at dinner a few times a year...mom had some sausage thing see did, which was just barely ok.

On a side note: Mom had a plan, if one person did not like something then she would not make it very often with the stipulation that dad of course could always pull the "MASTER OF THE HOUSE" card and demand that it not get made. If two people did not like it then she would not ever make it. With the understanding that we were supposed to like most everything, so saying that we did not like moms cooking should not be something that was heard very often.

It worked, I did the same thing with my kids.
 
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Chomsky said:
I'm such a northerner, I never had grits until I was middle-aged!

But I can't stand any of the stuff in the OP, to be honest.

Gimmee some biscuits & gravy, corned beef hash, or a thick slice of nicely seared breakfast ham with fried potatoes. And with plenty of Trappy's sauce, and a black pepper grinder available! Now we're talking!
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I am with ya on that.
Let me tell ya, oatmeal, rolled oats, cattle and pig food.
 
I'm an oatmeal person, old fashioned preferred, though the minute stuff isn't bad. Cream of Wheat every once in a while is good to mix it up. I also make dumplings out of Cream of Wheat for beef soup. They triple in size and replace the noodles or pasta - very filling!
 
Your Star said:
Grits with bacon and red-eye gravy. So goddamned good.

Though, hashbrowns share an equal place in my heart, and I probably eat oatmeal more than either because it's healthier.
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I had to look that up, and it's essentially 'brown' gravy, right?

I never had it over biscuits, but I swear a good chunky pork sausage 'white' gravy over homemade biscuits - is my idea of heaven!
 
Chomsky said:
I had to look that up, and it's essentially 'brown' gravy, right?

I never had it over biscuits, but I swear a good chunky pork sausage 'white' gravy over homemade biscuits - is my idea of heaven!
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As I recall red-eye has coffe as an ingredient.

My new favorite is grits with some cheddar mixed in. You have to eat it warm or it takes a library paste and sand texture.
 
Fledermaus said:
As I recall red-eye has coffe as an ingredient.

My new favorite is grits with some cheddar mixed in. You have to eat it warm or it takes a library paste and sand texture.
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Ah, that makes sense given the name, and yeah - that sounds pretty damn good!

Can't say I've ever had it. Maybe it's a southern thing?

(I'm a northerner, but love southern cooking)
 
Chomsky said:
Ah, that makes sense given the name, and yeah - that sounds pretty damn good!

Can't say I've ever had it. Maybe it's a southern thing?

(I'm a northerner, but love southern cooking)
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It's a pretty southern thing, lol.
 
I love Oatmeal! I add vanilla extract, brown sugar, a cinnamon stick that I remove after cooking and a pear sliced very thin.

Oh man...
 
calamity said:
Three different grain breakfast cereal's, all from different grasses:

Farina is milled wheat.

Oatmeal is rolled or steel cut oats

Grits are made from ground corn

When I lived down south, every restaurant served grits, and most hotels had them at their free breakfast table. Up North, oatmeal is pretty much the commonly found breakfast grain. Farina? I don't recall seeing that stuff anywhere except the grocery store.

Oatmeal is my thing, except on weekends when the wife makes roasted potato slices with eggs and bacon. :)
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In the North we don't call it "farina", it's called "cream of wheat."

Why choose? I like all of them quite well, except for white grits and steel cut oats. If you're going to eat grits, I prefer yellow fresh ground grits. I have a bunch of simple recipes for them, because I like them all quite well. My favorites among those variations would be cheese grits for grits, apple and spice for oatmeal, and maple and brown sugar for cream of wheat (farina).

I generally eat them with eggs or eggs and bacon.
 
Chomsky said:
Ah, that makes sense given the name, and yeah - that sounds pretty damn good!

Can't say I've ever had it. Maybe it's a southern thing?

(I'm a northerner, but love southern cooking)
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It's made from any acidic coffee and any rendered pork fat (e.g. bacon, ham), plus possible seasonings. In that sense, it's almost more like a hot emulsified dressing, but it's typically used on grits. It's good, I've only had it a few times, but it's hard to find even in the South (or the parts I travel).
 
Jack Hays said:
Grits with butter & salt. Goes well with lots of breakfast stuff. Also shrimp & grits in the evening.
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Love shrimp & grits, but every recipe I find on line includes cayenne pepper, which I don't eat.
 
calamity said:
Three different grain breakfast cereal's, all from different grasses:

Farina is milled wheat.

Oatmeal is rolled or steel cut oats

Grits are made from ground corn

When I lived down south, every restaurant served grits, and most hotels had them at their free breakfast table. Up North, oatmeal is pretty much the commonly found breakfast grain. Farina? I don't recall seeing that stuff anywhere except the grocery store.

Oatmeal is my thing, except on weekends when the wife makes roasted potato slices with eggs and bacon. :)
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What about Malt-O-Meal, my favorite cold weather breakfast?
 
calamity said:
Three different grain breakfast cereal's, all from different grasses:

Farina is milled wheat.

Oatmeal is rolled or steel cut oats

Grits are made from ground corn

When I lived down south, every restaurant served grits, and most hotels had them at their free breakfast table. Up North, oatmeal is pretty much the commonly found breakfast grain. Farina? I don't recall seeing that stuff anywhere except the grocery store.

Oatmeal is my thing, except on weekends when the wife makes roasted potato slices with eggs and bacon. :)
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I've never heard anyone refer to grits as a cereal before.

Grits with:
butter & salt
a dab of grape jelly
a shot of hot sauce

In my early days, I tried making slow cooking grits (old fashioned). I learned very quickly that the quantity of water is so very important..... :D
 
Jack Hays said:
Best I ever had was at a restaurant in Charleston, SC called Slightly North of Broad.
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I lost my Shrimp & Grits virginity in a place in Chattanooga TN. Haven't been able to find as good since. Believe it was called Food Works.
 
RetiredNSmilin said:
What about Malt-O-Meal, my favorite cold weather breakfast?
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It's good stuff - they have maple and chocolate MoM now. Very similar to cream of wheat but I think they leave the bran in the wheat whereas with Cream of Wheat, the bran is removed.
 
calamity said:
Three different grain breakfast cereal's, all from different grasses:

Farina is milled wheat.

Oatmeal is rolled or steel cut oats

Grits are made from ground corn

When I lived down south, every restaurant served grits, and most hotels had them at their free breakfast table. Up North, oatmeal is pretty much the commonly found breakfast grain. Farina? I don't recall seeing that stuff anywhere except the grocery store.

Oatmeal is my thing, except on weekends when the wife makes roasted potato slices with eggs and bacon. :)
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I prefer hash browns. Not American Fries (diced potatoes). I like to mix my hash browns with over-easy eggs. Even if I have an omlette I still prefer hash browns by themselves.

I do like oatmeal on occasion. Not big on grits. Never had Farina, don't even know what that is.
 
Thumbs up for cheese grits.
 
RetiredNSmilin said:
What about Malt-O-Meal, my favorite cold weather breakfast?
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It's just farina/cream of wheat with some malted barley.

GottaGo said:
Love shrimp & grits, but every recipe I find on line includes cayenne pepper, which I don't eat.
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Replace it with paprika or just omit.

GottaGo said:
In my early days, I tried making slow cooking grits (old fashioned). I learned very quickly that the quantity of water is so very important..... :D
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It's very important. I add the water in batches to keep the grits boiling longer, it helps them cook down (so for the grits I cook, it's like 4 cups of liquid to 1 cup of grits, so I'd add in 2 cups, then another cup, then another cup every 15 minutes, sometimes I'd cook it down more and add in more liquid to compensate --I like it when they're soft). It's easiest to let them soak over night, however, and cook them normally. That keeps them on the softer side, too.

Grape jelly on grits? Hmm.

Ockham said:
It's good stuff - they have maple and chocolate MoM now. Very similar to cream of wheat but I think they leave the bran in the wheat whereas with Cream of Wheat, the bran is removed.
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It's just added in malted barley to farina.
 
FieldTheorist said:
It's just farina/cream of wheat with some malted barley.

Replace it with paprika or just omit.

It's very important. I add the water in batches to keep the grits boiling longer, it helps them cook down (so for the grits I cook, it's like 4 cups of liquid to 1 cup of grits, so I'd add in 2 cups, then another cup, then another cup every 15 minutes, sometimes I'd cook it down more and add in more liquid to compensate --I like it when they're soft). It's easiest to let them soak over night, however, and cook them normally. That keeps them on the softer side, too.

Grape jelly on grits? Hmm.

It's just added in malted barley to farina.
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Thanks for the cooking hints!

My water to grits proportion was so off, I couldn't even get the grits out of the pan. Ended up soaking it overnight and it still came out as a solid, well, brick. :D
 
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