I'm not exactly sure what grits are but they're a byproduct of corn I think... hominy? And collard greens are sorta akin to a cabbage but don't grow in a head. If you let them go they get an enormous stalk which will creep. People cook them with ham hock or pork necks and sometimes vinegar.

grits
Though it's now commonly used to mean "HOMINY grits," the term "grits" actually refers to any coarsely ground grain such as corn, oats or rice. Most grits come in a choice of grinds — coarse, medium and fine. Grits can be cooked with water or milk — usually by boiling or baking — and eaten as hot cereal or served as a side dish. See also GROATS.

hominy
One of the first food gifts the American Indians gave to the colonists, hominy is dried white or yellow corn kernels from which the hull and germ have been removed. This process is done either mechanically or chemically by soaking the corn in slaked lime or lye. Hominy is sold canned, ready-to-eat or dried (which must be reconstituted before using). It's commonly served as a side dish or as part of a casserole. When dried hominy is broken or very coarsely ground it's called samp. When ground, it's called hominy grits — or simply grits — and usually comes in three grinds — fine, medium and coarse. Hominy grits are generally simmered with water or milk until very thick. The mixture can be served in this mushlike form or chilled, cut into squares and fried. In the South, grits are served as a side dish for breakfast or dinner.

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Originally posted by pollyhyper:
When ground, it's called hominy grits — or simply grits — and usually comes in three grinds — fine, medium and coarse. Hominy grits are generally simmered with water or milk until very thick. The mixture can be served in this mushlike form or chilled, cut into squares and fried. In the South, grits are served as a side dish for breakfast or dinner.

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After I'm done cooking and have unplugged the appliance, I immediately take a wet, not-quite wrung out paper towel and spread it across the bottom grill surface. I close the grill (expect a big poof of steam), and let it cool.

I find that even if I let the GF sit on the counter overnight, putting the wet paper towel in while it was hot keeps the schmutzy
stuff from becoming too crusty to lift off easily.

For any big popcorn fans like myself: I really recommend having an air-popper in your house. They're really cheap (I think mine was around $20 Cdn) and you can control the amount of salt and fat...big plus.

to clean my GF grill - I wait for it to cool and then use a wet rag with soap on it to wipe off the grill. I then rinse while holding back the power cord.

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Originally posted by crowjoy:
Apple scrapple... is that like a big apple snowball fight?

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I just did a search and anything under "apple scrapple bread" was linked with Great Harvest, so it must just be something they made up.

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Originally posted by Andree:
Paneer is fresh Indian cheese. You can make it yourself, if you want to try it.

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If I had a dishwasher, that's where they'd go - they do at home with the family.

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Originally posted by amie:
quick question that struck me tonight: how do y'all clean your wooden spoons? Can you stick 'em in the dishwasher? Coz I've been doing that forever, and my spoons are deteriorating.
Is it normal, or have I been abusin' my spoons?

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Originally posted by amie:
what on earth is spaghetti squash??

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Quoted from Martha Stewart Online: