Son of What's Cooking

[Flysmallie]

So you're both wrong.

[ness]

Well this whole Polenta V. Grits debate made me curious. I've learned that grits are made from dent corn and often but apparently not always from hominy. And polenta is made from flint corn. The dent corn has a form of starch that cooks up creamier while the flint corn has a starch that retains a granier texture even after cooking. So you're both wrong.

That's just wrong. I think.

[ness]

Ah -- go make a dang pizza and leave us alone.

[ness]

If Giada thinks polenta = cornmeal, I think polenta = cornmeal. And, nobody looks better stirring a pot of the stuff than Giada, FWIW.

The overwhelming majority of people using the word 'grits' today, especially in America, are referring to hominy grits, which is what I described above. I will admit that after researching the term, it can be used in the broader context of just meaning ground grain, which could include ground corn. Serve up a bowl of boiled cornmeal to a southerner and call it grits, and you'll probably get schooled. The whole dent vs. flint thing rings a bell with me, but it's not the main point.

[Flysmallie]

Ah -- go make a dang pizza and leave us alone.

Okie Dokie.

[ness]

Man, you're quick! Did you cook that in the cast iron? Do tell.

[Flysmallie]

Man, you're quick! Did you cook that in the cast iron? Do tell.

That's not recent, I cheated.

If I'm just making them for myself I always cook it in the cast iron. Preheat the cast iron with the oven. Add some butter and garlic. Carefully drop the pie in (It's starts to sizzle.......that's my favorite part) and throw it in the over. Baked on top, fried on the bottom. I'm fat for a reason ya know.

[ness]

I haven't made pizza in a while -- about time to do it.

[Terrierman]

That's not recent, I cheated.

If I'm just making them for myself I always cook it in the cast iron. Preheat the cast iron with the oven. Add some butter and garlic. Carefully drop the pie in (It's starts to sizzle.......that's my favorite part) and throw it in the over. Baked on top, fried on the bottom. I'm fat for a reason ya know.

That's the way I do cornbread. Hot cast iron, then with some oil in it, then the batter and then in the oven. Works great. I'm sure the pizza is the same. Never used cast iron for it though - a hot stone, and then a little oil and then the pizza on it and then the oven.

[ness]

Guess I will post this over here in the Son of cooking thread. That Ness guy is hogging up the original thread with those RIBS! I think I have gained weight just looking at everyone's food posts. Thanks a lot fellows

So todays menu. Charcoal grilled mallard topped with a plum reduction sauce, Asparagus from the garden and this mornings big arse morel finds. A nice glass of Zinfandel to wash it down,

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And that is that!

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BilletHead

I saw the pics and gave this a like without reading. Plum reduction?? That sounds phenological!

Ok, I was trying to say 'phenomenal', but I had to let the autocorrect stand. I almost think autocorrect is responsible for more miscommunication than about anything else.