[JMintzer]

Originally Posted by asianthree

No self respecting southern would consider polenta even close to stone ground grits. In southern households grits recipes and techniques are passed down generations. Plus no self respecting southern would ever have quick cook or instant grits in their house. That is quoting from my great, great grandmother, great grandmother, grandmother respectively

[Salty Dog]

Originally Posted by asianthree

Grits are a day long process, my recipes are had written by each generation, for family only. Each has different ingredients and techniques. Our son uses my great grannies, but adds smoked Gouda and parmigiana.

I can’t give you our fried chicken recipe, but I can tell you I have never gotten it right. I fail every time when to turn the chicken. In my head my great granny said you can smell when to turn the chicken, I am alway too early. Chicken should only be turned once. I go out for fried chicken

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

[shaw8700@outlook.com]

Originally Posted by Caymus

Have you ever tried polenta (Italian Grits)? Depending on cooking techniques, the texture can be nearly identical.

That’s because it is. Cornmeal=grits=polenta

[margaretmattson]

Originally Posted by shaw8700@outlook.com

That’s because it is. Cornmeal=grits=polenta

Grits and Polenta are made from different types of corn. OP would not be interested in polenta because it is drier than grits.

[CFrance]

Originally Posted by Salty Dog

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

I'm with you.

[Ropnrose]

Originally Posted by Laker14

wonderful! Thanks for the info.

Yes! The seafood vendor at Brownwood sells stone ground grits and cornmeal. I use the grits all the time!

[asianthree]

Originally Posted by Salty Dog

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

Originally Posted by CFrance

I'm with you.

Our recipes are on hand written paper, from generations. Most but not all have been copied (my great granny’s handwriting was beautiful, self taught)
Bound in a family cookbook, like the family bible, it is passed down to one of the children and so on. There are only 6 copies.
One must possess the passion to be given that gift. My aunt, didn’t think either of her children cared enough for family history, or the passion, so I was given her book, in her will.

Everyone is old enough to remember going to County, fairs, and the competitions for baking canning, and some type of casserole. It wa blue ribbons, in those days. One of my great granny’s recipes was given to a close family friend she entered under her name, at a state fair, in the 50’s, signed that she was the true originator of the recipe. That was the last time any recipe has ever been given out.

I was honored to receive my book, and gave the promising to keep all within the selected few who have the book. I gave that promise to my great granny, my granny, and my mother.

I was raised to honor and respect my family’s before me. Some don’t understand, I am guessing both of you would be in that category. My guess if you were in my family you would have been passed over for the book.

[CFrance]

Originally Posted by asianthree

Our recipes are on hand written paper, from generations. Most but not all have been copied (my great granny’s handwriting was beautiful, self taught)
Bound in a family cookbook, like the family bible, it is passed down to one of the children and so on. There are only 6 copies.
One must possess the passion to be given that gift. My aunt, didn’t think either of her children cared enough for family history, or the passion, so I was given her book, in her will.

Everyone is old enough to remember going to County, fairs, and the competitions for baking canning, and some type of casserole. It wa blue ribbons, in those days. One of my great granny’s recipes was given to a close family friend she entered under her name, at a state fair, in the 50’s, signed that she was the true originator of the recipe. That was the last time any recipe has ever been given out.

I was honored to receive my book, and gave the promising to keep all within the selected few who have the book. I gave that promise to my great granny, my granny, and my mother.

I was raised to honor and respect my family’s before me. Some don’t understand, I am guessing both of you would be in that category. My guess if you were in my family you would have been passed over for the book.

Then why brag about it?

[Laker14]

Originally Posted by Salty Dog

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

I wouldn't worry about it. With all of the folks on YouTube willing to share their recipes, some family, some professional, there is plenty to try out without the contributions of those who don't wish to share.

I love trying out YouTube stuff, and many of the better contributors really try to impart the "touchy-feely" aspects of proper prep. As a matter of fact, it is from looking at YouTube videos that I got a hankering for some stuff that recommends the stone ground grits.
Keep on cookin'!

[asianthree]

Originally Posted by CFrance

Then why brag about it?

Not a brag as you call it but information that was asked..why many don’t pass on family recipes. Promise and respect to those before us would be the reason for those who treasure wisdom, and time shared with each recipe.

The stories and memories would be of no value to someone from the outside, as one makes them with the next gen, you give tips, and share when and who you made them with. The mistakes, of trying to sub lard, or cake flour for regular flour.

Rarely do very old family recipes turn out for others, unless you had the experience, with those who wrote them. I use a kitchen aid to mix my jam cake, my great aunt used a wooden spoon, I baked with her for 15 years, The batter is so thick it still amazes me that she could make 15 cakes every holiday without her arm falling off. Hers was better than mine, but I keep trying every year since she passed, maybe I will use my granny’s wooden spoon this year.

I do however give out from my father’s side the recipes, book is in handwritten German, from great great and great grandma’s, and if you can translate the language, handwriting, and what a handful is equivalent to today’s measurements. No sugar used in the entire book,, they only used honey from their bees, and there were specific honeys used. Hives close to the house, in the orchard, and over by the old barn. Yes different honey changes the outcome greatly. No promises to not share recipes, especially the beak, chicken feet…recipes