When in Georgia, do as the Georgians do, right? I am a new fan of grits. I've eaten cheese grits, I've eaten plain grits, I've eaten them in biscuit form, I've eaten blue grits. I have always enjoyed a 'gritty' texture. I learned that, just like anywhere else, if the cook sees you adding salt, pepper, tobasco sauce, etc... they will truly frown upon you. Whenever I feel the need to do so, I cover my plate with my hand and try to be as discreet as possible. Don't ever want to offend the creator! Recently, I stumbled upon Grits Bits, Baked Cheese Biscuits. Popped one in my mouth and at first, experienced a very simple, "Cheez-it" like taste, then I bit into it and felt the grits unfold from the inside and it finished off with a crunchy spice. Surprisingly excellent! Pick some up, online, at their website I seeked out for some good ol' Southern gourmet bites!
Monday, June 1, 2009
GRITS BITS
When in Georgia, do as the Georgians do, right? I am a new fan of grits. I've eaten cheese grits, I've eaten plain grits, I've eaten them in biscuit form, I've eaten blue grits. I have always enjoyed a 'gritty' texture. I learned that, just like anywhere else, if the cook sees you adding salt, pepper, tobasco sauce, etc... they will truly frown upon you. Whenever I feel the need to do so, I cover my plate with my hand and try to be as discreet as possible. Don't ever want to offend the creator! Recently, I stumbled upon Grits Bits, Baked Cheese Biscuits. Popped one in my mouth and at first, experienced a very simple, "Cheez-it" like taste, then I bit into it and felt the grits unfold from the inside and it finished off with a crunchy spice. Surprisingly excellent! Pick some up, online, at their website I seeked out for some good ol' Southern gourmet bites!
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