Bob’s Red Mill

[Wandering Sagebrush]

I’m a fan of cereals and flour mixes from Bob’s Red Mill, and this seems like a good time to start a thread (I’m hungry and it’s pancakes this morning). Yes, there is a real Bob...

Some of my favorites are:

• 10 Grain Pancake and Waffle Mix
• Buckwheat Pancake and Waffle Mix
• Any of Bob’s oat cereals

 

[Sleddog]

I'm a big fan of Wheat Montana flour and cereal myself.

 

[PaulT]

+1 on Bob’s buckwheat pancakes and oats products but +2 on Bob’s yellow grits, especially with a couple of eggs over easy on top.

Did I say grits? I really meant to say Polenta. That’s Italian for grits. Sounds more couth for all yall that didn’t grow up with country ham, eggs and grits in North Carolina.

Saturday morning breakfast in Bob’s Red Mill in their store/restaurant in Milwaukie, Oregon is a treat if that ever becomes a possibility again.

Paul

 

[Conestoga]

Absolutely on the Polenta/Grits... mostly a matter of how long you want to cook and stir. Have tried others, but this one works great every time and no lumps. Grits and Greens with Poached Egg on top. Yummy

 

[ski3pin]

It's Bob's Red Mill when I make pancakes for the Lady when out and about.

• 10 Grain Pancake and Waffle Mix
• Buckwheat Pancake and Waffle Mix

 

[Foy]

I'm a big fan of Wheat Montana flour and cereal myself.

Roger that! Wheat, Montana is one of our required stops when in western MT.

 

[Casa Escarlata Robles Too]

We have used a lot of Bob's products for years.
They have a great selection of products.
Their granola is very good.

Just had breakfast ,2 poached eggs on avocado toast.
But just thinking about all the good Bob's products is making me hungry again.
Frank

 

[windy]

I used to work for the company that owned the company that supplied oats to Bob’d.

 

[Old Crow]

PaulT's +2 rating in his post above caught my eye so I bought a bag of Bob's Red Mill yellow grits at my local natural foods store yesterday.

I had very tasty Old-Bay-dusted grilled shrimp on Bob's yellow grits for supper last night.

And of course there were leftover grits so today's lunch was fried grits-and-bits (grits and bacon bits) cakes with over-easy eggs. I really liked how the grit-cakes kept their heat the whole way through the meal. Nice!

There's still some grits left so tomorrow I'm going to try another recommendation I saw somewhere.... yellow grits with salt and pepper and little bit of soy sauce.

Edited 12/24 to add--

I had the salt and pepper and soy grits for lunch yesterday. Excellent combination!

I love how versatile and easy (and cheap!) grits are. Very quick and easy prep. Leftovers store well and are easily then molded into cakes for frying or returned to their initial consistency by heating them in a saucepan with just a bit of water or milk. And so far I've had them for three meals and only used one third of the bag... and it was only $3.29.

I normally only have grits on my Florida winter trips. Whenever I get anywhere near the Florida panhandle I include a meal at the dining room at Wakulla State Park for their excellent shrimp and grits. Those are white grits and that's why I was very interested to try the yellow ones with shrimp and happened upon the video I linked to above.

How to Reheat Grits (The Right Ways)

 

[Vic Harder]

As a Northerner, I had to look up what GRITS were. Now I know more than before:
https://grandbaby-cakes.com/how-to-make-grits-recipe/

 

[Casa Escarlata Robles Too]

As a Northerner, I had to look up what GRITS were. Now I know more than before:
https://grandbaby-cakes.com/how-to-make-grits-recipe/

Vic the "white" grits are great with eggs.Just some butter and salt yummy.
Frank

 

[Foy]

What I've been served as polenta at Italian restaurants seems to be somewhat more finely ground than Southern US white grits. But I ain't choosy--love me some ground corn, simmered until soft, with a good blast of butter added. Pour some sausage gravy on them grits and whoo-boy, them's good groceries.

 

[JaSAn]

I have Bob's multigrain hot cereals on hand (cuz my grocery store carries it) but prefer Cream of the West.

But breakfast is usually bacon and eggs.

 

[PaulT]

I spent a year in British Columbia in ‘75-‘76. Moving there from Raleigh, NC was a real eye opener. As a tea drinker, it was great to see choices other than Lipton. However, it was a little frustrating until I found a small section on one shelf in the “exotic foods” in the local Overwaitea Foods where there a few boxes of grits.

Grits. An exotic food. What a concept.

At least, I had a source for breakfast.

Paul

 

[Casa Escarlata Robles Too]

Overwaitea stores I haven't seen that for many years.
Remember seeing them and the trucks over the years.
Used to see them hare in the Salinas area picking up loads of salad.
Frank

 

[DarinH]

I like Bob's steel cut oats. I cook them with chopped pecans. Then I stir in brown sugar, blue berries, and half and half, or straight up heavy cream. It's a little bowl heaven on a cold winter morning

 

[buckland]

I agree Darin... steel cut are real. I chop walnuts a couple dates, apple syrup and maple syrup .... rocket fuel breakfast