Bierocks and grits.... - Escape Trailer Owners Community

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Old 01-07-2017, 04:34 AM   #1
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Bierocks and grits....

We had some homemade bierocks for dinner last night, mixture of cabbage, ground beef, corn, onion and cheese, wrapped in some pizza dough. Otherwise known as a German meat turnover. We also got some snow yesterday, first of the season.
This morning I got up early and made some southern style grits, it is 12 degrees outside.
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Old 01-07-2017, 06:59 AM   #2
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The homemade bierocks look really good! The grits, not so much. I've never been able to acquire a taste for grits. Glad you're enjoying them, however.
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Old 01-07-2017, 08:27 AM   #3
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-18 with w/chill -26..I make what we call Krautgouka.Trouble is my Spitfire gets to hot.Recipe for those interested.Hamburger [lean],onions,little garlic,cabbage.Cook the mixture until meat browns & cabbage wilts.Cut p/dough into 8"squares,place mix in the middle.Fold in the corners,lightly crimping seams,bake til light brown.enjoy
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Old 01-07-2017, 09:23 AM   #4
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The homemade bierocks look really good! The grits, not so much. I've never been able to acquire a taste for grits. Glad you're enjoying them, however.
Donna D - Having grown up in Colorado, I never had much use for grits, either, until I moved to Alabama. Now I eat them all the time. Just try melting in a little cheddar cheese for breakfast or toss in some grilled shrimp for lunch or dinner. Just talking about it is making me hungry. I think I'll go cook up some more grits...

P.S. - I've also learned that okra is pretty good stuff, too - in moderation....
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Old 01-07-2017, 09:50 AM   #5
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Grits

Our Quaker Oats factory in Cedar Rapids used to make grits here. They also made puffed wheat and their advertising slogan was " the cereal shot from guns" I don't know how they did what they did to make it but I do remember hearing the "explosions" that puffed the wheat up before boxing.
There is an Escape owner who makes the best grits I've ever eaten. The campers and the grits were at the pot luck breakfast at Osoyoos the last two years. Gritty, tasty, zippy, and with a beautiful light yellow color. Don't miss them even if it's only a spoonful.
I don't care for fresh okra at all but a federal meat inspector I worked with used to bring a quart of pickled okra onto the kill floor when we'd have a little on the kill luncheon. Pork pancreatic gland, pork temples, ham just out of the smoker and some home grown tomatoes,and a couple of okra florets, served on brown paper towels. An army doesn't march on an empty stomach.
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Old 01-07-2017, 09:52 AM   #6
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Grew up in the South and love dem grits! Forget instant though. Quaker quick 5-minute are good, but the local cajun joint's are better.
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Old 01-07-2017, 10:05 AM   #7
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I guess it's a mouth texture thing for me and grits. I don't care for tapioca pudding either for that reason.
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Old 01-07-2017, 10:24 AM   #8
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I guess it's a mouth texture thing for me and grits. I don't care for tapioca pudding either for that reason.
Oh man, I used to love tapioca pudding, ate tons of it as a kid, but haven't had it in many years. Gotta get Lisa to make some. Tapioca pudding, bread pudding and rice pudding were commonly served as a kid. Back then I thought they were great treats, and did not realize that they were made because of how inexpensive they were to make, and there was not a lot of money to spare.

I have never had grits, but will have to give them a try sometime.

As I age, I do have to watch a bit more carefully what I eat, as the pounds seem to come on easier, and are harder to shake.
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Old 01-07-2017, 10:27 AM   #9
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.......................

P.S. - I've also learned that okra is pretty good stuff, too - in moderation....
We can't have too much okra , No moderation here. It is good fried, grilled, pickled, smothered or boiled, and makes a great addition to a shrimp and crab seafood gumbo. Can't have too much okra.
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Old 01-07-2017, 10:38 AM   #10
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Can't have too much okra.
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