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GRITS...what they ?

post #1 of 8
Thread Starter 
Bretheren..ever since I thought about cooking Ive wanted to eat proper Southern fried chicken,biscuits gravy & grits.
Over here grits is something we use for de icing icy roads!!!!
Now I posses a modicum of technique I would love to have a go at a really authentic version of the afore mentioned dish. Oh im not sure what biscuits are either but then i wouldnt guess that yall know what a starygazey pie is.
Thank you

chow
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
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champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
post #2 of 8
Polenta....use water and add cheese at the end for cheesy grits. Southern USA folks eat um for breakfast with butter, salt and pepper. Or with cheese....usually processed but you can add cheddar or a blop of mascarpone. I made a grit souffle and it turned out pretty great.
Biscuits....there are several good threads on cheftalk about biscuits and their recipes. They are a staple in the South and MCD is all about using them nationally with assorted protein sandwiched inbetween.... Most of use just use butter and jam or sorghum (Treacle or honey would work) to top um.

****ok starygazey pie????got me. Spotted Dick is pretty weird too as are smushy peas and a mydrid of other English ethnic foods. My local paper was concerned for 10 year olds genitals when writing about spotted dick in a Harry Potter food section....don't wanna give um any ideas or markers.
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 8

limey education 101

mikey,,,, imagine you are making polenta,,, with white corn,,or hominy . when done you want your grits to drop off of a spoon like wet mashed potatoes,,, and as shroom said a little salt pepper and butter cheese also is great. one of my favorite things is grits and grialldes. take some cheap veal but and stew it down till its super tender and has a good thick gravy,, dump that ontop of some good garlicy grits and go to town. mmmm

ps,,, how was hippie day at stonehenge
post #4 of 8
Thread Starter 
Thanks for explanations but do you have one for proper southern fried chicken please.
Odd English recepies no doubt originate from our viking nee Klingon past, although in my family history(Cornish) we like to think that were a country within a country,we were never conqured by the romans whereas the rest of england was..were tough down here !!
Starrygazy pie is a pilchard crust pie where the fishes heads peek out from the shortpaste crust disgusting eh, we do a similar pie called "we hate Tottenham Hotspur fans gazy pie".... just ribbin.
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
post #5 of 8
Thread Starter 
Oh...forgot....Glastonbury....must have been good I think !!! However it was merely a practice run for the main festival which attract 100,000 freaks for a three day music & madness festival
REM headlining. Usually I have to wear an id bracelet with essential details like who i am & where i live ! just in case i forget.


peace
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
post #6 of 8
You are too funny!!!
Southern fried chicken.....cut your chicken with skin on into pieces....legs, thighs, wings, breasts. Then soak them in buttermilk.....a few hours or overnight. Then make a seasoned flour ...I put salt, pepper, thyme, cayenne, alittle rosemary, garlic powder. Heat a cast iron skillet with lard (pork leaf lard) or vegetable oil. Dip the chicken in flour then back in the buttermilk, then into the flour...fry on med high heat I don't know how hot...350*ish (?) anyone else know? I don't submerge totally in lard I turn the chicken mid-way.

Pour off the fat when done and take some of the seasoned flour make a gravy with milk....serve with mashed potatoes and or biscuits.....some green veg and you are in chicken heaven.
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 8
Thread Starter 
A thousand blessings be upon you.........thanks ill give it a go

toodle pip
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)
Reply
post #8 of 8

fried chix

i would say around 300 degrees shroom-- especialy if you have large cuts of chicken, i usualy do it in a deep fryer out of necesity---cook alot of fried chcken--your method is pretty much on the nose ,,,, but i don't use herbs,, a man could get lynched using rosemary in their fried chicken down here
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