The Grits Thread.

[Oren Hudson]

Not sure if he's ever had grits (his loss if not) but today, 10/2, is the birthday of a fellow bassist that's fairly well known.
Happy Birthday STING. He's now caught up with Ken and passed me for a few months.

I know, yadi yadi yadi.

[Richard Prowse]

Originally Posted by Oren Hudson

Not sure if he's ever had grits (his loss if not) but today, 10/2, is the birthday of a fellow bassist that's fairly well known.
Happy Birthday STING. He's now caught up with Ken and passed me for a few months.

I know, yadi yadi yadi.

It's questionable whether this post belongs on The Grits Thread. Ken, can you moderate?

[Oren Hudson]

It's revival time in Dixie. Donna fixed one of my favorites tonight, shrimp and grits. Made me do three things. Whistle Dixie, think about my buds on here that have never had the pleasure, and get a very full belly. YUM YUM. It's also cold in Dixie tonight, but that shrimp and grits will help with that. I believe it'll be a 3 Dog Night - Maci, Max and Pierre. So remember all of you out there in bass land - One IS The Loneliest Number. Enjoy your weekend.

[Richard Prowse]

I'm glad to see the grits thread back on topic.

[Oren Hudson]

Originally Posted by Richard Prowse

I'm glad to see the grits thread back on topic.

And again tonight. It's been since 12/11/09. Soooo good.

[Anselm Hauke]

today i made this: beef tenderloin with my special-sauce#2 (cream, french grainy mustard, parsley, pepper, salt, garlic, onion, noilly prat, and a little bit of herbes de provence and lemonjuice) + rice (see attached pic) with an excellent australian wine, a stickleback red from 2008 http://www.heartlandwines.com.au/wines/stickred05.asp
the wine has 90 parker points and is not very expensive. but very good!
a perfect match.
life is good!

[Ken Smith]

I had some for breakfast Sunday. I was too lazy and tired to make anything else or go out. 3 packs in a microwave bowl, 1 1/2 cups of water, add a little butter and sugar.. Nuke a few minutes and whala.. Instant tasty Grits.. Quaker Oats brand..

[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.

[Richard Prowse]

Originally Posted by Anselm Hauke

today i made this: beef tenderloin with my special-sauce#2 (cream, french grainy mustard, parsley, pepper, salt, garlic, onion, noilly prat, and a little bit of herbes de provence and lemonjuice) + rice (see attached pic) with an excellent australian wine, a stickleback red from 2008 the wine has 90 parker points and is not very expensive. but very good!
a perfect match.
life is good!

Anselm,
Down here (NZ) the words 'excellent' and 'Australian' are seldom used in the same sentence. Next time try a Gisborne Chardonnay or maybe one from Marlborough.