37 minutes ago, SLB said:I loveLoveLOVE Marsh Hen Mill's grits, all of the varieties.
And I get that instant grits are genuinely inferior. But when camping you just can't cook stuff for that long -- even if you had the time, you don't usually want to commit the fuel that is necessary to simmer something slowly. That's why people usually eat instant oatmeal; I was trying to switch out for grits because I like them better and corn has a little protein in it.
It sounds like I'm stuck with Quaker for this scenario.
Ah, I totally missed that “backcountry” meant camping and assumed it referred to anywhere outside of the true South! I wonder if you could doctor them up a bit with powdered milk (the full fat kind) or some dreaded green can “cheese”? Luckily, the outdoors makes everything taste better so there’s that.
This grits talk made me want some so I made an NYT Cooking recipe for Blackened Fish With Quick Grits with Marsh Hen Mill Jimmy Red grits instead of quick grits. I use Vivian Howard's Foolproof Grits recipe from Deep Run Roots which uses a double boiler so no scorch risk from an inattentive dolphin.
This was fresh rockfish from my weekly fish share but I’ve made it with a variety of fish.
