Forget Halle - Southern men lust after grits

via Internet | July 10, 2003 | Tammy Carter

[MHGinTN]

From your site, this is the most important picture ... a free Iran is vital to stopping international terrorism and the proliferation of nuclear weapons in the Middle East.

[MHGinTN]

From your site, this is the most important picture ... a free Iran is vital to stopping international terrorism and the proliferation of nuclear weapons in the Middle East.

[patton]

Lost 17 lbs on my first atkins week. Not that I care - doing a sympathy thing with one of my kids.

But I had a root canal about an hour ago, AND I AM DRINKING BEER, FAST. My goal is to really get drunk.

Damn, my face hurts.

[CobaltBlue]

In Louisiana, we have seafood boils, depending on the season it will be crawfish, shrimp or crabs cooked in a huge stainless steel pot on a gas burner out in the back yard.

When done, pour onto picnic tables that have been covered with newspaper, and dig in.

One time we had a crawfish boil and visitors from someplace in Scandinavia, who took pictures to send back home. Where they are from, you order a dozen crawfish and carefully dissect them using a dissecting kit, even the tiny legs.

Man, do I miss fresh crawfish! Here in Virginia all you can get is imported from China and it tastes like garbage. And the canned crab is from Thailand or something.

You can get boiled crabs but they cover it with Old Bay, and steam it, instead of boiling it in Zatarain's. Same with shrimp. Usually overcook them, too.

[CobaltBlue]

What setting do you use for grits?

[Pukin Dog]

Beer is not the answer. Ben and Jerry's SuperFudgeChunk ice cream is. The secret is that you have to chew it, and by doing so, you will dull the pain in your gums. Send someone you love to the grocery store. There is no substitute.

[patton]

You are missing out... I grew up on hominy, sausage, eggs, scapple, ...

Funny thing is, my cholestrol is perfect.

[CobaltBlue]

You can drink vodka or gin cut with club soda or diet tonic and stay in ketosis.

[Cloud William]

I like that (maple syrup) on fried grits.

Hooo-yeah! But IMHO, Louisiana cane syrup goes even better with fried grits.

Y'all are makin' me hungry! Here's the pinnacle, the greatness to which all grits aspire:

Heaven on a plate

[Pukin Dog]

I use Zatarain's in my Gumbo. I was taught how to eat Crawfish (Crayfish for yankees), thinking I could never suck the brains out of anything. I was wrong, and now I do it as often as I can.

[Eala]

From your site, this is the most important picture ... a free Iran is vital to stopping international terrorism and the proliferation of nuclear weapons in the Middle East.

I agree. And it would do so much more than that. For example, I think it would undercut the extremist Islam that lies at the root of so much of the region's trouble.

Some of my Iranian friends dared not go to this demonstration. So I went as a sort of proxy, and to let these people know that at least some Americans support their quest for freedom. That message, at least, was definitely received.

[Eala]

(Not sure how we got here from grits, but...)

[CobaltBlue]

Like I said, my poor mama was (and is) a terrible cook. Which is a shame because both of my grandmothers cooked like angels. I grew up on cold cereal when my mama was cooking, didn't really start getting good breakfast until I got a job and started eating at local eateries in New Orleans before I went to work.

No cook on earth is as good as a black New Orleans cook. Creole is best but from the country will do.

[Cloud William]

Okay, now what exactly is "Gumbo" I know they eat it in Louisiana but thats about it.

"First, you make a roux..." :-)

Looky here, surely one of those recipes will strike your fancy. I favor the chicken (and/or duck) and andouille sausage variety, myself.

[CobaltBlue]

I don't suck the heads, myself. Won't eat a raw oyster, either. But I am partial to the yellow fat in crabs, especially she-crabs. People up here won't even eat a she-crab.

You ever met someone who will eat a shrimp, shell, legs and all? What's that about?

[xJones]

But I had a root canal about an hour ago, AND I AM DRINKING BEER, FAST. My goal is to really get drunk.

Damn, my face hurts.

Whoo patton, that doesn't sound good. Didn't you have anesthesia? When I had my one and only root canal on a far back molar, they used nitrous oxide AND shot me up so good that the dentist became my new best friend and I didn't care what he did with my tooth. And I felt fine afterwards. Sounds like you didn't have it so easy.

[MHGinTN]

I'll get back on track.

A nice Alabama recipe with grits is grits and shrimp. When the grits are cooked, but the remaining water is preventing them from congealing, dump shrimp in to boil as the excess grits water goes out. When the grits are a bit sticky, the pot is ready for cracked pepper, parsley, and a splash of tobasco sauce (I like the green jalapeno version). Serve with two Alabama hot-cheese pones and a cold beer and a side order of slaw.

[CobaltBlue]

My aunt, who cooks creole, uses thin slices of round, and I think she pounds them first with a mallet to tenderize. Then dredge in seasoned flour, then cook pretty much like your recipe.

Some people use pork chops.

[Pukin Dog]

I eat fried shrimp legs and all. I will also eat raw oysters and crab fat. I will eat just about anything but Okra. It it just too close to snot.

[CobaltBlue]

>>"First, you make a roux..." <<

I make mine in a heavy four cup pyrex measuring cup in the microwave, 15 seconds, then stir, 15 seconds, then stir, until it's done.

Wear heavy oven mitts on BOTH hands, because, as you know, if it gets on you, it's Cajun napalm.

It keeps well in the refrigerator, tightly covered.

Or you can order some online. Can't remember the name but there's a brand that comes in a jar from out around Opelousas that's mighty good.