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Another Mouth In The South!

post #1 of 10
Thread Starter 

Hi eveybody! I'm looking forward to this. I thought it might be a good idea to issue an blanket apology early on, for the offences and insults I will most likely commit. I'm actually a pretty laid back person.I'm catagorized as a "Home Chef" in my profile.

I' ll begin by offering my first question with asking if a "gastrique" must have vinegar in the mixture to be called a gastrique?

post #2 of 10

Hello

Are you saying that people from the Southern States are all big mouths?  If so, some of our members from that area might take issue with you!  Our membership is from around the globe ('South'?  That's what I'd call an Englishman!) - and all levels of abilities from those just starting out to masterchefs -  and all points in between.

 

The articles, wikis, blogs, reviews and photographs on the site are well worth having a view.  The professional fora are read-only for those of us not working in a culinary trade - but make great reading.  Feel free to repost your question in the recipe forum, where it will no doubt attract a variety of answers!

post #3 of 10
Thread Starter 

Nothing of the sort, Sir. I suggest that you stay away from Charleston, Savannah or 'Nawlins. "Your" members are too busy enjoying the She Crab Soup, and Low Country Cuisine to take issue. Get a grip on reality,chill out and have some grits.

post #4 of 10

Sir?

 

I'll have you know I'm a Scotswoman!

 

Your post, sir..     tell me that all I have heard about Americans not really appreciating irony is true wink.gif

 

Oh, and the day I eat grits it'll be a cold day in h ell!

post #5 of 10
welcome malachi glad to have you. Go ahead and post your question about gastrique in the food and cooking questions forum.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #6 of 10
Quote:
Originally Posted by Ishbel View Post

Sir?

 

I'll have you know I'm a Scotswoman!

 

Your post, sir..     tell me that all I have heard about Americans not really appreciating irony is true wink.gif

 

Oh, and the day I eat grits it'll be a cold day in h ell!


Ohh now that is just wrong ..... not eating grits?!?!?!?!?   Say it isn't so !!!!

To be honest from what I understand if you have ever eaten polenta for the most part you have basically eaten grits .... now before anyone gets too upset I did say "for the most part" and "basically eaten" I am not saying they are the same but they are fairly close.

 

BTW Malacki welcome to the forums!!!

 

post #7 of 10

I'm not too keen on polenta, either, Highlander01,

 

Now, skirlie?  That's quite a different matter!

post #8 of 10
Thread Starter 

Madam- I can only say the same about Hagis. It should be buried, not eaten.Touche'

post #9 of 10

I had grits once and actually liked them.  We were in Disney World, Florida and it was at the Coral Reef Restaurant in Epcot Centre.  I had the blackened catfish and it came with cheese grits.. being a potato hater I jumped at the chance to have grits and they were good.  I tried to replicate them at home and it was not the best showing I must say....

 

Welcome to the forums!!

OK ... where am I going?.. and WHY am I in this handbasket??
Reply
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #10 of 10
Thread Starter 

Add approx. a teaspoon of salt to a pot of water heated to a rolling boil. Use approx the same ratio of water to uncooked grits as you would with rice, i.e., three parts water to one part grits.Let boil for about 30 seconds then turn the heat down to simmer, stir and cover. Add about 1/3 cup of milk. Continue cooking until the liquid has cooked the grits down to the consisteniency of mashed potatoes. Either serve as is with a pat of butter or add whatever sounds good, like cheese (your call) and a dash of garlic powder. Serve with shrimp, country ham, pork chops or fried fish. It will warm your soul and keep away, gnats, Yankees and Scotswomen with a strong hagis-like scent..

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