Comments by "CuteCatFaith" (@CuteCatFaith) on "How to Shrimp Grits with WD-50's Wylie Dufresne" video.

  1. That is, essentially, corn soaked in lye and then processed.  Americans tend to like mushy things. Grits are sold in various forms in the USA and are either white or yellow, depending on the corn.  They are more popular in the Southern part of the country, and are served savory usually, not sweet.  Lye is deadly, and American corn is all GMO or GMO contaminated and highly unfit to eat or use, so there you go.
    2
  2. metodex That's pretty much what it is.  It comes in very yellow or whiter form.  I find it tricky to cook and my spouse has little or no interest in it, so I don't do it, but it is typical of the North of Italy, say, Bergamo comes to mind, and once cooked, it can be chilled and then later sliced and heated up or fried and be quite a nice little side dish.  I've only found the French to use it sometimes in the Southeast, mixed in with a cassoulet.  My late father in law here in France did know what cornbread is when I made some and served it hot and fresh, but he remembered an impoverished childhood and they'd had to eat that and milk from their goat, so it brought back bad memories.  Corn is sometimes served vinaigrette here in France, but not often.  My French mother in law had it as a first course for farm relatives and they said, this is good, what is this yellow stuff?  She said, "You grow it!  It's corn!"  Idiots.
    1
  3. Oh, great, Gulf seafood and American GMO corn mush.  Yecch.
    1