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Grits with cheese, bacon, green onion and a basted egg. Grits are a type of porridge made from coarsely ground dried maize or hominy, [1] the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk.
Then head to your closest grocery store, scoop some up, and make a cheesy grits casserole. You'll become a believer in grits after just one bite. You'll become a believer in grits after just one bite.
To make hominy, field corn (maize) grain is dried, and then it is treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (potassium hydroxide) (which can be produced from water and wood ash) or slaked lime (calcium hydroxide from limestone). The maize is then washed thoroughly to remove the bitter flavor of the lye ...
Within cartilaginous fish, approximately 80% of the sharks, rays, and skates families survived the extinction event, [114] and more than 90% of teleost fish (bony fish) families survived. [115] There is evidence of a mass kill of bony fishes at a fossil site immediately above the K–T boundary layer on Seymour Island near Antarctica ...
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Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish. Elsewhere, grits are accompanied by fried catfish or salmon croquettes. [1] [2] [3]
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Vertebrates, in other words the first fish, originated about 530 million years ago during the Cambrian explosion, which saw the rise in animal diversity. [ 3 ] The lancelet , a small, translucent, fish-like animal, is the closest living invertebrate relative of the olfactoreans (vertebrates and tunicates).