US gardening friends looking for Cherry Stone #2 Granite Chicken Grit?
addicted2plants Southern IL USA
8 years ago
last modified: 8 years ago
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addicted2plants Southern IL USA
8 years agolast modified: 8 years agoRelated Discussions
Chicken grit vs. Turkey grit for 'gritty mix'
Comments (16)Oh hallelujah! So it is Chicken Grit -thank you for clearing that up Al, I'm getting closer to my illusive first batch of gritty mix!. I spent most of yesterday on the phone looking for grower grit, I found "cage grit", "chick grit" and "regular chicken grit" but no one knew what I meant when I asked for grower grit (and it probably didn't help that I wasn't sure what it was!). Regular chicken grit is available at my local Arrow feed store for $6.99/50lb bag. I assumed it was the wrong stuff as they had no idea what "grower" meant. I'll go there today and just pray its granite and not oyster shells in that 50lb bag. Bummer about the Lowes/HD stuff JoJo - that was my back up plan! ...although I could actually use the remainder for a pathway if some of it would work - what percentage would you say was usable? I still need the illusive pine bark fines - now my clematis plants are taking off its a race against time to get their new pots ready! BTW Al, I really appreciate all of the wisdom you have spent so much of your time sharing, thanks to you, now every nursery worker within 100 miles of my house is looking into your mixes and the guy from the distribution center where I found the MVP Turface was very interested, he even wrote down the website and your name etc to do more research, I think the light bulb went off that they may have a whole new way to market that product. Thanks! Nik...See MoreMaking soil with chicken grit
Comments (6)Chicken scratch is normally edible, whole grains to give them something to pick at, not necessarily as their main feed. A grit intended for chickens can be suitable for mixing with your soil but it may be too fine and it may contain limestone. For a large outdoor bed you should be looking for a quarter inch or half inch grade, a mix of grits is OK. Any limestone or shells in their aren't the end of the world but may cause some plants to be unhappy. You don't need to wash chicken grit or any other grit unless you have reason to think it includes salt. Taste it, you know what salt tastes like. For a pot you might want to wash or sieve away any fines but it won't matter in your bed. Simply mix it with a reasonable non-clay loam. If your own garden soil is heavy clay then buy in some topsoil. Play with your soil in a big pot and see that water runs through quickly and that it doesn't become soggy. Add more grit, the plants will spread their roots in a big bed to find even tiny amounts of water. Last thing, remove the bottom from your container and stand on a surface where water can drain away. Or at the very least put holes in at and then raise it so that water can drain away from the holes quickly....See MoreLove Grits BUT grits & greens casserole!
Comments (19)The first settlers in the US were offered "rockahominie" by the friendly Indians, and this mixture of dried corn probably kept many of the settlers alive during those cold winters. Hominy grits are made from corn that has been soaked in weak lye water to make the kernels swell. The kernels are then dried and ground. Grits were also a vital part of the Southern diet during the Great Depression since they are inexpensive and require only water and perhaps some oil or butter to make. Although some people desecrate grits by putting sugar and butter over them, as with oatmeal, a proper bowl of grits has butter, salt and black pepper for seasoning. They are more savory than sweet. People have their individual tastes in grits, some preferring a thinner consistency, some liking a consistency almost like polenta  good for slicing, in other words. One use for leftover grits, in fact, is slicing cold grits like bread and frying the slices. This author prefers a medium consistency, edible with a spoon, but not thin. Grits are also popular away from the breakfast table in the South, and cheese grits might appear on a supper table with pork chops or ham. In the Carolinas, grits with shrimp and cheese are popular for eating any time of day, but especially for breakfast. Casseroles featuring grits are also widely favored in the Southeast. Depending on the variety, grits take about 15-20 minutes to cook. They usually come prepackaged and all the cook really has to do is follow directions. Grits are also available at some working grist mills. When the grits are cooked, seasoning is the most important step. Take it from this author: nothing, absolutely nothing is worse than bland grits. They need quite a bit of salt to be really good. Pepper may also be added, or diners can add it when served. When cooked, the grits are ladled into bowls and finished with a nice pat of butter on top. The butter melts in the hot grits, creating a truly delicious dish....See MoreLOOKING for: Shrimp and Grits, a better one than this pls
Comments (24)Saw this last night on the Food channel, watching Paula Deen's Cooking Class. Thought someone might be interested in it. She sure made it sound good! Of course, she makes everything sound good! Shrimp Florentine over Tomato Grits Tomato Grits: 2 cups water 3/4 cup milk 1 teaspoons salt 1 cup quick cooking grits 1 stick butter, plus 1 tablespoon butter 1/3 cup green onions, diced 6-ounce garlic cheese roll 2 1/2 cups Cheddar, shredded 10-ounce can diced tomatoes and green chiles 2 eggs, lightly beaten Shrimp Florentine: 2 tablespoons butter 1 clove minced garlic 12 shrimp, peeled and deveined 1 to 2 lemons juiced White wine, for deglazing 1 cup heavy cream 1/4 cup grated Parmesan or Grand Padana 2 cups fresh spinach, packed down 1 dash ground nutmeg Salt and pepper Preheat the oven to 350 degrees F. To make the tomato grits, in a saucepan, bring the water and milk to a boil. Add the salt. Slowly add the grits and return to a boil; stir for 1 full minute. (The secret to preparing good grits is the initial stirring of the pot.) Reduce the heat, cover, and cook for 3 minutes. Stir the grits and add 1 stick of butter, stirring until it has melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from the heat and set aside. Saute the onions in the remaining 1 tablespoon butter for 1 minute. Add the garlic cheese, 1 1/2 cups Cheddar, and onions to the grits, and stir until cheese is melted. Add the tomatoes and green chiles and mix well; stir in the beaten eggs. Pour the grits into a greased 8 by11 by 2-inch casserole. Bake the casserole for 40 minutes. Sprinkle the remaining cheese over the casserole for the last 5 minutes of cooking time. To make the Shrimp Florentine, start with 1 tablespoon butter in saute pan. Add minced garlic and shrimp. Deglaze with lemon and wine. Add cream, cheese and spinach. Reduce, season, to taste, with salt and pepper and pour over grits. Leslie...See Moreaddicted2plants Southern IL USA
8 years agoaddicted2plants Southern IL USA
8 years agoaddicted2plants Southern IL USA
8 years agoaddicted2plants Southern IL USA
8 years agoaddicted2plants Southern IL USA
8 years ago
ladylotus
8 years agoaddicted2plants Southern IL USA
8 years agolast modified: 8 years ago
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