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That Is All...

^tool

http://www.picpop.com/gallery/albums/userpics/1-14-05/j5input.jpg

i dont

.

Originally posted by A.J
. Originally posted by Bloigen
http://www.picpop.com/gallery/albums/userpics/1-14-05/j5input.jpg

Originally posted by Bloigen
Originally posted by ladygrim

Originally posted by ladygrim


You read.

i read wot

Originally posted by Bloigen


Originally posted by A.J
.

Originally posted by ladygrim
i dont

Originally posted by Bloigen
http://www.picpop.com/gallery/albums/userpics/1-14-05/j5input.jpg

Originally posted by Mr. Bacon
^tool

http://themot.org/gallery/d/2790-1/ask_stfu.jpg

shocking

I have never tasted porridge, but it doesn't sound very tasty.

its thick and bland and gross

Kind of like grits....

Originally posted by Thorinn
Kind of like grits.... Originally posted by ladygrim
its thick and bland and gross

Porridge is nummy...

Originally posted by Thorinn
Kind of like grits....

GRITS ARE THE BEST DAMMIT

Originally posted by Nazgulinthedark
GRITS ARE THE BEST DAMMIT
I second that...

http://img163.imageshack.us/img163/6797/sign7bz.png

gRITS

Originally posted by Milkie
gRITS

Grits??what the hell are grits anyway?

Oh and porridge is oatmeal right? I sense some aussies in this thread. Bec aussies always call things by different names.

anyway oatmeal is gross esp. when it has raisins in it it is like eating boogers! (not that I have tasted boogers or anything )

gRITS are the bestest

Bump failed.

Originally posted by Milkie
That Is All...

man you are weird.

Originally posted by Noa
Grits??what the hell are grits anyway?

Wikipedia says:

Grits is a type of maize porridge and a food common in the Southern United States, and southern Manchuria (where it is called gezi in Mandarin) consisting of coarsely ground corn, traditionally by a stone mill. The results are passed through screens, with the finer part being corn meal, and the coarser being grits. Many communities in the Southern U.S. had a gristmill until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. Grits aficionados still prefer stone ground grits, although modern commercial milling companies prefer other methods.

The word "grits" comes from Old English grytta meaning a coarse meal of any kind. Yellow grits include the whole kernel, while white grits use hulled kernels. Grits are prepared by simply boiling into a porridge; normally they are boiled until enough water evaporates to leave them semi-solid. They are traditionally served at breakfast, but can also be used at any meal.

Hominy grits is another term for grits, but explicitly refers to grits made from nixtamalized corn, or hominy. These are the common grits sold in supermarkets outside of the Southern United States.

Grits are also similar to farina and polenta. Polenta is also known in parts of the U.S. as cornmeal mush, and is often sold precooked and chilled in sticks to be sliced and fried as a breakfast dish.