Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Got some coarse stone ground grits from Bradley's country store in Tallahassee a few years ago that have been vacuumed sealed in the freezer. Never used them much due to the time needed to prepare them. Tonight used the pot in pot method with my pressure cooker to cook the grits. Worked very well. Wife hates shrimp so pared them with Patagonian scallops
Got some coarse stone ground grits from Bradley's country store in Tallahassee a few years ago that have been vacuumed sealed in the freezer. Never used them much due to the time needed to prepare them. Tonight used the pot in pot method with my pressure cooker to cook the grits. Worked very well. Wife hates shrimp so pared them with Patagonian scallops
