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Hey everybody, I’m Dave Jr. My dad is sick today, so I’m filling in for him. We’re going to do a southern style breakfast today with grits, omelets, bacon and all kinds of good stuff. I’m going start out with grits, for every cup of water u use in here, and the only really important thing u do about this is to add salt to it. So you can just salt the water as u boil the water before u add the grits so that the grits will soak up the flavor of the salt. And if u don’t do it, when u ahh… if u don’t add salt to the water instead of salting the grits after its done then its like adding sugar to sweet tea after the sweet tea has been brewed, that is, after normal tea has been brewed. Doesn’t work u know u have to do it all together to get the right taste. Add a little butter to your grits, about a teaspoon of butter, just put it in the water, let it boil with the salt and the water. Bring it to a boil, put it on center or low put the lid on it and its done.

And now the omelet, to start of with the omelet, u have to put some butter in your pan, so that it wont stick to the pan and is a little bit of flavor too.

We’re doing the omelet right now, and the most important thing about making an omelet is just how u do the eggs. You have to make them fluffy, you have to almost merain the eggs by just really flipping them around, u know, and its all in the wrist, you don’t really have to move your arm at all, you really got to get a good motion in there, make it all bubbly and fluffy, like that, some people like to add milk to their eggs to make it fluffy, but if you just do it right and are patient enough with it, it will come too, because remember its all in the wrist. Make it foamy you know, it will make the omelet a lot better, because if you don’t do this, it will be all runny ,.nobody wants a runny omelet, everybody wants a nice fluffy good omelet, so u have to make the egg fluffy, so you beat it like that, and its all bubbly, as you can see it has a lot of foam on it, so you know its going to be fluffy, because its got the oxygen in the egg that’s going to work it.

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Southern Cooking