The Grits Thread.

[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 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..

What a revelation Ken. I love the butter piled on, but I've never had it with sugar. Try it with shrimp sometime.

[Ken Smith]

Originally Posted by Oren Hudson

What a revelation Ken. I love the butter piled on, but I've never had it with sugar. Try it with shrimp sometime.

Not piled on at all. Just a scoop or two. It says to add milk or water. I add water and some butter. Butter is made from milk too I think but tastes better. The sugar makes the dish for me..

It is also common for people from above the Mason-Dixon Line to have sugar with their grits.

..I just found that on-line. In Florida where I first had Grits with eggs as a boy (last century), they served it with a little butter on top, melting in as they served it.

Once in New Orleans at a Guitar Player magazine breakfast (1985) they had shrimps for the omelets there. I had the shrimps and something else or two in the eggs as well, can't recall. First and only time. It was good. The Shrimps were really fresh.

Now, when I was a kid we had two kinds of hot cereal in the house. Wheatena and Farina. To my recollect, the Farina which was white in color (the Wheatena was brown) was Grits or something real close. You think?

[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.

[Oren Hudson]

Originally Posted by Richard Prowse

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.

So RICHARD RIDES AGAIN. I'm delighted that you're back on your Harlee and riding in the Bree's. Just don't forget to stop and smell the Chardonnay. Then grab a bowl of grits and you are set, my friend.

[Anselm Hauke]

Originally Posted by Richard Prowse

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.

richard, i knew you would say something like this.

i am not a fan of chardonnay, but i will look for the gisbourne.

but i also would beg you to give this EXCELLENT AUSTRALIAN WINE a chance.

[Richard Prowse]

Originally Posted by Anselm Hauke

richard, i knew you would say something like this.

i am not a fan of chardonnay, but i will look for the gisbourne.

but i also would beg you to give this EXCELLENT AUSTRALIAN WINE a chance.

You guys probably won't get this joke, because it's all about Aussie and Kiwi accents, but here goes:
Someone painted some graffiti on the Sydney Harbour bridge that read,
"New Zealand sux!"
Some bright spark (obviously a Kiwi) added,
"Australia nil."

Okay, Anselm, Australians make some good wines and I'm pleased you enjoyed your bottle.

[Anselm Hauke]

Originally Posted by Richard Prowse

You guys probably won't get this joke, because it's all about Aussie and Kiwi accents, but here goes:
Someone painted some graffiti on the Sydney Harbour bridge that read,
"New Zealand sux!"
Some bright spark (obviously a Kiwi) added,
"Australia nil."

you are right as usual, i don´t get it

Originally Posted by Richard Prowse

Okay, Anselm, Australians make some good wines and I'm pleased you enjoyed your bottle.

more than this, i think about getting a second one