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  #21  
Old 07-30-2009, 08:53 AM
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Are the grits ready yet Aunt Bea? Aunt Bea responds "No, I've got to wait till Richard gets back from the grits farm. I'm getting worried, he's been gone a good bit. Andy, maybe you should go and check on him." Opie replies "I think I heard him say something about stopping at some BBQ first. Maybe that's why he's running late with the grits." ...TBC
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  #22  
Old 08-20-2009, 07:49 AM
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The grits club wishes Richard a Happy Birthday. Ya'll enjoy now, hear.
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  #23  
Old 10-02-2009, 08:13 AM
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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.
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  #24  
Old 10-02-2009, 02:47 PM
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Originally Posted by Oren Hudson View Post
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?
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  #25  
Old 12-11-2009, 07:40 PM
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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.
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  #26  
Old 12-11-2009, 07:44 PM
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I'm glad to see the grits thread back on topic.
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  #27  
Old 02-04-2010, 09:34 PM
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I'm glad to see the grits thread back on topic.
And again tonight. It's been since 12/11/09. Soooo good.
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  #28  
Old 02-21-2010, 01:46 PM
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Default sorry, no grits

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!
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  #29  
Old 02-21-2010, 06:20 PM
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Cool Grits...

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..
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  #30  
Old 02-21-2010, 10:50 PM
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Quote:
Originally Posted by Anselm Hauke View Post
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.
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  #31  
Old 02-21-2010, 10:52 PM
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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.
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  #32  
Old 02-22-2010, 01:12 AM
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Cool piled?

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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..
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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?
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  #33  
Old 02-22-2010, 07:14 PM
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Quote:
Originally Posted by Anselm Hauke View Post
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.
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  #34  
Old 02-22-2010, 10:23 PM
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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.
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  #35  
Old 02-23-2010, 11:01 AM
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Quote:
Originally Posted by Richard Prowse View Post
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.
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  #36  
Old 02-23-2010, 12:49 PM
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Quote:
Originally Posted by Anselm Hauke View Post
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.
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  #37  
Old 02-23-2010, 12:57 PM
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Quote:
Originally Posted by Richard Prowse View Post
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 donīt get it
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Originally Posted by Richard Prowse View Post
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
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  #38  
Old 02-23-2010, 01:09 PM
Richard Prowse Richard Prowse is offline
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The joke is about the way Australians (seex) and New Zealanders (sux) pronounce the word 'six'.
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  #39  
Old 02-23-2010, 01:14 PM
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thanks my friend richard. i think i understand it now.

now tell me more about your positive experiences with australian wine please
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  #40  
Old 02-23-2010, 05:51 PM
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Quote:
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thanks my friend richard. i think i understand it now.

now tell me more about your positive experiences with australian wine please
Haukey, my old friend, New Zealand supermarkets are full of Australian and NZ wine with a bit of South African, some Italian, sometimes a little German and a little French.
I generally buy NZ over Aussie, but for no real reason. It's just that I have a few favourite labels. I have a friend who was in the wine industry for years. You can read his thoughts here.

Kennen sie einen gewissen Ullrich Hauke aus Essen ?
A young German friend who is studying in NZ wrote that.
He knows a guy called Haukey who might be related to you.
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