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Gourmet GRITS?!?!?!?

Started by Paschale, January 31, 2005, 05:00:29 PM

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Paschale

OK...so I'm watching Iron Chef America last night...and I see Bobby Flay start to work on some GRITS of all things.   :D  But I'm thinking these were some grits I'd enjoy.   ;D He called them "10 Ingredient Grits," and they had in them lobster, duck, crawfish, cilantro, I think sweet potato and five other things...which escape me right now.  And then my most recent issue of Gourmet magazine comes, and there's a recipe in there for some fancy green chili grits.  Maybe the only way I'll come to like grits is by seeing them as the stuff around all the good stuff!   :D :D :D

Check this out:  http://www.epicurious.com/recipes/find/results?search=grits
Y'all can pronounce it "puh-SKOLLY"

Fla._Deadheader

Grits is like butter, goes with everthing. ;D ;D ;D 8)
All truth passes through three stages:
   First, it is ridiculed;
   Second, it is violently opposed; and
   Third, it is accepted as self-evident.

-- Arthur Schopenhauer (1788-1860)

tnlogger

 :D :D :D now ya'll i been sitting here waiting because i newd that boy down in dem swamps would haves to bes ta first one ta post here  ;D ;D harold ya need to hurry home for ya runs outa GRITSSSSS gene
gene

Fla._Deadheader

He took plenty of um with him but I still got my big ole bag here. Ed
All truth passes through three stages:
   First, it is ridiculed;
   Second, it is violently opposed; and
   Third, it is accepted as self-evident.

-- Arthur Schopenhauer (1788-1860)

WV_hillbilly

Paschale   

  When I saw the title of this thread  I thought it has to be a trick question .  :D  I like to eat grits after they have nourished a baby farm animal into eatin size . That's how I like grits .
Hillbilly

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