at://rude1.blacksky.team/app.bsky.feed.post/3klmkhfp42o25

Back to Collection

Record JSON

{
  "$type": "app.bsky.feed.post",
  "createdAt": "2024-02-17T13:47:41.482Z",
  "embed": {
    "$type": "app.bsky.embed.images",
    "images": [
      {
        "alt": "Stone ground grits recipe\n\nLike rice and pasta, grits are best when you give flavor to the dish from the start.\nMother would, at my father's request, fry bacon or fatback and add the grease to the boiling water before she cooked grits. As a chef, I cook my grits in protein stock, depending on the toppings, or a seasoned vegetable stock, like pot likker from greens or cabbage. The cooking liquid from boiled root vegetables works nicely as well.\nMakes 6 servings\n4 cups unsalted vegetable or chicken stock, plus more if needed\n2 tablespoons unsalted butter, plus more for serving if desired\n1 tablespoon olive oil\n1 teaspoon salt\n½ teaspoon pepper\n1¾ cups stone-ground white grits\n\nIn a heavy-bottomed saucepan, combine the stock, butter, oil, salt, and pepper and bring to boil over high heat. Reduce the heat to medium. While whisking, pour in the grits. Bring to a steady boil and cook for 5 minutes.\nReduce the heat to low, give the grits a good stir, and cover. Simmer until tender, creamy, an",
        "aspectRatio": {
          "height": 1500,
          "width": 2000
        },
        "image": {
          "$type": "blob",
          "ref": {
            "$link": "bafkreihrvjocdmmgnfzlvd6q35uroolqxk7i66xdiieq3vdson4fnuzowm"
          },
          "mimeType": "image/jpeg",
          "size": 679187
        }
      },
      {
        "alt": "Recipe for grits and sage sausage gravy\n\nNow, gravy is all about the quality and flavor of your ingredients. My secret is to use pan drippings as part of the stock for a more intense flavor, but don't underestimate the roux. To some Southern cooks, roux is everything, and the darker your roux, the better. Getting the roux just right takes the patience and care of a particular disposition. I have seen the famed actor Danny Glover take a bar stool and sit in front of the stove for an hour or more, stirring his roux with the patience of a saint.\nMakes 6 servings\n¾ pound fresh sage sausage or breakfast sausage,\ncasings removed, if needed\n½2 tablespoon unsalted butter\n2½2 tablespoons all-purpose flour\n1 cup unsalted chicken stock\n1 cup heavy cream\n½ teaspoon Worcestershire sauce\n⅛ teaspoon ground nutmeg\nSalt and pepper\n1 recipe Stone-Ground Grits (page 51), hot\n\nIn a heavy-bottomed medium saucepan, cook the sausage over medium heat, breaking it up as it cooks, until browned and cooked throu",
        "aspectRatio": {
          "height": 2000,
          "width": 1500
        },
        "image": {
          "$type": "blob",
          "ref": {
            "$link": "bafkreid6chj4hlcluxu6c4pnohgbihbftrgv6tkcllcw6fzuddowgisqzi"
          },
          "mimeType": "image/jpeg",
          "size": 747412
        }
      }
    ]
  },
  "langs": [
    "en"
  ],
  "reply": {
    "parent": {
      "cid": "bafyreigilbvi3rpwcbyvegzs5kcefrwheua6v7c66ayi6ez6q3fubicpmi",
      "uri": "at://did:plc:dh74sr7cc6s2psd4nacdzbpc/app.bsky.feed.post/3klmirghjkd2k"
    },
    "root": {
      "cid": "bafyreigilbvi3rpwcbyvegzs5kcefrwheua6v7c66ayi6ez6q3fubicpmi",
      "uri": "at://did:plc:dh74sr7cc6s2psd4nacdzbpc/app.bsky.feed.post/3klmirghjkd2k"
    }
  },
  "text": "I haven’t tried these but here are a couple grits recipes from “Meals, Music, and Muses: Recipes from my African American Kitchen” by Alexander Smalls."
}