The Great Carpezio
Pearl Clutcher
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Post by The Great Carpezio on Apr 18, 2023 20:06:52 GMT
Grits fall into the above---a lot of good mush is too much---vibe.
I have had some tasty (cheesy) and not-tasty grits (plain)....I have enjoyed them, but a small amount goes a long way. I have a local place that serves this gigantic bowl of grits (very good) with cajun shrimp. It is all really good, but there are three excellent jumbo shrimp and about a pound of grits around them---just too much! A small side is enough....but I am a Yankee, so...
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Post by disneypal on Apr 18, 2023 20:18:16 GMT
But I would encourage anyone to try biscuits and gravy before disparaging it. May sound unappetizing, but it is so, so good Southern biscuits with country sausage gravy is the best! I wish I had some right now! And full disclosure I punted on the grits earlier as I truly don't get them - I have no doubt a southerner will support them- to me it's kinda blander oatmeal This southern supports them. I can understand why someone may not like them if they didn't grow up eating them though. The key to tasty grits is lots of butter and they must be properly salted. Grits are awful if they don't have enough salt. |
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Post by Darcy Collins on Apr 18, 2023 20:42:30 GMT
But I would encourage anyone to try biscuits and gravy before disparaging it. May sound unappetizing, but it is so, so good Southern biscuits with country sausage gravy is the best! I wish I had some right now! And full disclosure I punted on the grits earlier as I truly don't get them - I have no doubt a southerner will support them- to me it's kinda blander oatmeal This southern supports them. I can understand why someone may not like them if they didn't grow up eating them though. The key to tasty grits is lots of butter and they must be properly salted. Grits are awful if they don't have enough salt. We were just having a discussion about things you love cause your grew up with them on my weekly ft with my kids - in this case mushroom stroganoff that has zero connection to any stroganoff EVER. Now back ground - I grew up in CA with a hispanic mother who occasionally threw some meat and fried potatoes at her Irish husband. I married a midwestern meat and potatoes man while a VEGETARIAN working insane hours so he did all the cooking. This vary bizarre concoction of "stroganoff" which my daughter begged for as first meal home after 9 months in college made me realize the power of comfort food- it's seriously nothing special - but it's what she thinks of as home and yummy. |
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Post by gillyp on Apr 18, 2023 21:07:56 GMT
Southern biscuits with country sausage gravy is the best! I wish I had some right now! This southern supports them. I can understand why someone may not like them if they didn't grow up eating them though. The key to tasty grits is lots of butter and they must be properly salted. Grits are awful if they don't have enough salt. We were just having a discussion about things you love cause your grew up with them on my weekly ft with my kids - in this case mushroom stroganoff that has zero connection to any stroganoff EVER. Now back ground - I grew up in CA with a hispanic mother who occasionally threw some meat and fried potatoes at her Irish husband. I married a midwestern meat and potatoes man while a VEGETARIAN working insane hours so he did all the cooking. This vary bizarre concoction of "stroganoff" which my daughter begged for as first meal home after 9 months in college made me realize the power of comfort food- it's seriously nothing special - but it's what she thinks of as home and yummy. Yeah, the emotional connection to foods can not be overlooked. Who would have thought some little green vegetables would provoke such a discussion amongst other little green vegetables?  |
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Post by vsimone on Apr 18, 2023 21:19:15 GMT
I'm surprised by all the hate for broad beans. I love them. They are easy to grow and when you pick them at the right time when young and tender, they taste a lot like fresh green peas.
I plan on making the recipe when broad beans are available (finished picking mine months ago), and don't think it's odd to put them in a quiche at all. Asparagus, peas, capsicum, corn,spinach and mushrooms are just some of the veggies I see in quiche all the time.
I think broad beans are having a moment, just like edamame did a few years ago.
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Post by mellyw on Apr 18, 2023 22:09:54 GMT
[quote author=" mellyw " source="/post/3918205/thread" timestamp="1681845711“ But I would encourage anyone to try biscuits and gravy before disparaging it. May sound unappetizing, but it is so, so good It sounds awful to us because your biscuits are pretty much our scones which we serve with jam and cream and a cup of tea. To pour a savoury white gravy over them sounds not very nice. Having said that, I do make a stew with a cobbler topping which I suspect is similar and much loved by DH. We tried grits in Cedar Key, FL a while ago. The waitress said “grits are from the south, if you’re from the north, you won’t like em”. Well DH liked them and would have them again. I thought they were bland and not very appealing but if they were all that was available, I’d eat them. [/quote] I’m going to have to agree with Darcy on this, scones and American biscuits are not the same, at all. Completely different texture and American biscuits are not sweet in any way. But now I desperately want a scone and a cuppa after walking around some gardens. I don’t mind grits, bland is a great description for them. |
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Post by katiekaty on Apr 18, 2023 22:25:52 GMT
No thanks on the broads beans did the put them in there for the vegetarian crowd? I would sub in some sausage instead. It would certainly add more to it than bland broad beans.
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Post by pjaye on Apr 18, 2023 23:12:35 GMT
More proof British cuisine is terrible. This is all a bit rich from a country that serves spray cheese, velveeta, grits, jello salads, biscuits and gravy and casseroles made with 'cream of...anything. and whose idea of "cooking" is to open 5 cans of things and mix them all together. And who put cheese in SOUP! |
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