The Grits Thread.

[Oren Hudson]

Originally Posted by Anselm Hauke

today i made this: beef tenderloin with my special-sauce#2 (cream, french grainy mustard, parsley, pepper, salt, noilly prat, and a little bit of herbes de provence and lemonjuice) + rice

With the exception of pepper, this sounds and looks real good, my friend Anselm. Not a pepper (or any "hot" or spicy additive) fan.