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Bowl of grits. For some people, grits are a pantry staple. Made from ground corn, they’re a super versatile food. For example, mixed with sugar and fruit, grits can be a delicious alternative to ...
One Charleston chef says he’ll often hear some variation of: “These grits are great. We were scared but got them anyway. What are they?”
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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.
The spots can then produce pycnidia which can separate this species of fungus from other possible leaf fungi. [1] Canker. On twigs, branches and trunks B. obtusa can infect where there has been a winter injury or fire blight cankers. Slightly sunken reddish/brown spots appear on the infected areas of bark. These then enlarge to form cankers ...
Freezer burn appears as grayish-brown leathery spots on frozen food and occurs when air reaches the food's surface and dries the product. Color changes result from chemical changes in the food's pigment. Freezer burn does not make the food unsafe; it merely causes dry spots in foods. [2]
5. Low Humidity. Light brown spots scattered across fiddle leaf fig leaves can be caused by dry air. If the brown spots in question have a pox-like look instead of being in a single area of the ...
Mycosphaerella henningsii is a fungal plant pathogen that causes Brown leaf spot (BLS) in cassava).Part It is one of the worst fungal diseases of cassava. BLS disease appears as small brown spots with dark borders on the upper leaf surface. The brown spots form between leaf veins so their size and shape are limited by the veins.