To his credit, I didn't really understand the point you were making either.

There are a dozen ways to make grits, but I'll tell you, no self-respecting Southerner would make grits without milk.

I didn't read that as a lack of understanding, but as a "So what" dismissing it. Since he usually sounds angry whenever he posts to me, and to some others, it came across sarcastic too. I usually ignore him though. Don't know why I didn't there.

This guy claims they can be made just as creamy and even creamier without milk is all I am saying. Can learn something new everyday—even a southerner, including the stubborn ones.

I don't know, the Southerners I know wouldn't try such a thing.

In any case, the alleged key to the creaminess of my grits is the extended low and slow cooking time. And they are exceedingly creamy.

That's exactly what he says makes them creamy.

I can't remember if he was a southerner who now worked in NY. But his shop was all about country foods many of them from the south.

Here's a writer, who grew up on grits from the South. She soaks her grits in water first (never heard of that). Then she uses the same water to cook the grits and cooks by looks, which here she says is about an hour buy you have to taste them to check for the textural change. She claims adding milk mutes the flavor.

She still seems to be a self-respecting southerner.

http://www.huffingtonpost.com/2014/1...n_6043290.html

The author has nothing to do with it. She interviewed Sean Brock. Brock is from Virginia. That's not really the South.

Why are you arguing about this anyway? Do you not understand how exaggeration works?

Look at this grit dish. Gonna have to try it.

http://andreasrecipes.com/photos/Grits_banana_maple.jpg

I didn't think I was arguing about, but explaining that post since you said you didn't understand it. So I showed how another person does it by soaking them and prefers to taste the corn.
Okay, so he's a southern chef as the article states. Virginia is considered and listed as a southern state. It's just not deep south. He says he prefers to use southern grits though and samples different kinds from the south.

Why are you now arguing about it? And being snippy about it too.

You're the one that went and found some random HuffPost article to back up your claim. :shake:

I made a claim now too? Don't think so. Just said there was a "chef" that claimed milk wasn't need to make them very creamy was all. I found it interesting, and different, when I saw it so passed it on. Here's what I said:

You're the one who made a claim:

So, I found one, which wasn't random, that does and now you're getting all pissy.

Again, you don't understand how exaggeration works or what?

You are the master of attempted condescending posts that actually say nothing.


" I watched some show that said you don't have to do what you did even though you didn't ask my opinion and oh by the way I can't remember where or who it was but I would guess it's a better way than you do it even though I've never tried it"

Not here, no. What exaggeration are you talking about anyway. "No self respecting southerner?"

I would say the exaggeration is in this post somewhere. Try to follow along, I know it's hard bep

Ohhhhquick edit

Potatoes and jalapenos are done, steaks are resting comfortably... its a holiday so I've been knocking back booze since 10am lol!

Gonna eat soon and likely be asleep even before its totally dark out, that corn isnt gonna haul itself to East St. Louis... I simply refuse to do my job even mildly hungover, get the drunk on early so you can get to bed early and be ready to safely earn a living.

Its steak and gatorade for lunch tomorrow, boys.

Life is good, happy tuesday to all of you.

Obviously. The insinuation that NO ONE in the South would do such a thing is ridiculous on its surface. You latched on to one sentence and decided to prove me wrong by showing me a Southern chef who doesn't use milk. (Which, by the way, you didn't do because the chef you chose is not a Southerner, just one who specializes in Southern fare.)

Oh thank God, a food post.

You're such a dick ROFL

I'm apparently in rare form. You're the third person today to tell me that.

Crazy, I didn't even mention this to my brother he just happen to make them tonight lol. I didn't even get an invite what kind of shit is that.

http://images.tapatalk-cdn.com/15/05...864afca68f.jpg

http://images.tapatalk-cdn.com/15/05...6920ca2326.jpg

What did he think inmem?

He loved them. Told me I need to make them lol

Could you just do the same thing in an oven at 300 degrees for an hour?

Yeah just set them on a rack for the grease.

Made a couple giant calzones....may god have mercy on my stomach

Stuffed with Mehzzarella or Ameherican?

6 cheese blemehnd.

Oh and hell no to American ROFL Needed more cheese so back in it goes for a bit.

Serious question. How long would you hangout with Inmem to have him cook you a meal before his doucheyness would cause you to leave? 1-2 hours, half day?

Be honest.

I think the plan would be to show up as food was being served "on accident" then eat fast and "get some stomach thingy" and roll out. Taking seconds.

Seems all his pics are food cooked by others :)

I'm not that douchey :'-(

That's asking for a meh-der

It's not the Eighth of Meh yet

I'm not here to rip on his food. He knows how too cook.

What's for dinner? Here's mine... (Part 2)
 

I would for a while. Inmem seems like good people.

I know you old people play bingo. I would play bingo with you ;-)



Hey, thanks though man.

We could have a pretty rad dinner party. I'll invite SR.

It's just a schtick. I'd bet inmem is cool as **** in person.

Just make sure your wife isn't pregnant around Inmem everyone.

This is why we're BFFs.

I would never make a move on my friends gfs/wives. That's ****ing horrible. I do know you're joking though.

I've decided on dinner tonight.

I just got with "the mystery meat" over at Applebee's in Gillette, WY. In theory it was a steak but kind of tasted like pork. It also had the texture of something that wasn't steak. At least the beer tasted like beer and the mystery meat got tossed. Next time I head through the area Applebee's will not be an option.

Can't say I blame you. Applebee's is hit and miss nationwide.

Yeah it's Gillette which is rather limited in choices. The next few nights I will be in Casper, which has a much better selection of food and a steak tastes like steak.

Fyp

There are certain parts of Wyoming that I have to stop for a steak in. Theres a joint in Cheyenne. I can't remember the name though...I'd know where to drive if I was there. Lol

I've eaten there 3 times in my life and 1 time was good. So I'll take your word for it. Keep in mind though, I eat Domino's pizza.

I grew up on cheap pizza. It's doesn't bother me, like Little Ceasars. If it's there I'll eat it. If I'm ordering it'll be something of better quality. Applebee's just sucks all around.

I'm almost certain inmems thing is trolling. I bet he's a good dude.

I'm a cool guy. Once rescued a little girl from a car wreck, felt pretty good about myself.

Inmem seems like a Hardees burger kind of guy

Ok, the meal isn't impressive at all. I didn't make it. My son did. What is impressive is the kids ingenuity. So, he wanted to make mom breakfast in bed this am. Last night, I showed him how to make cheesy scrambled eggs, and bacon. I had him place the bacon between two sheets of paper towel, and microwave them for 2 minutes. I figured it was a much safer option for his first attempt at bacon.

Well, turns out we were out of paper towels. I was at work this morning, and wife was still asleep. He thinks about it, and........wait for it.......

Toilet Paper FTW. Yes, he took to 18 or so inch lengths of TP, placed the bacon in between them, nuked for 2 minutes, and there you have it. Gotta love the mind of a 12 year old boy.
A chip off the old block!

Awe! So sweet!

Nah, I like REAL burgers.


We have a place called The Mark and Muertos here. Best burgers in town. YELP it.

Memorial Day Meal.
 

Listen guys, I am not as into cooking large swaths of meat whether for grilling or BBQ'ing. I've NEVER owned a smoker and don't know a thing about smoking meat.
I usually read all your posts on that stuff to learn about it. So, don't laugh, I use Liquid Smoke on a slow temp in the oven for 4 hours to tenderize and flavor. Then I put on sauce and just heat on the grill or in the oven.

Okay, so now that I got that out of the way.

Baby Back Ribs
Slaw: Sweet Kale mix from Publix with lemon poppy seed dressing: Kale, Brussel Sprouts, Chicory, Cabbage with some roasted pumpkin seeds and dry cranberries for a garnish. (Wanted some thing simple and fast instead of from scratch)
Medley of organic baby sweet potatoes: yellow, orange and garnet.
Really moist cornbread with lots of corn kernels.
Mexican Street Corn - Made-up crema with sour cream, mayo, lime juice and lime zest. Cotija cheese sprinkled on top, then some chipotle powder and cilantro. ( It was delicious)

Cherry Cobbler- What can I say. Never pushed the timer start and overcooked it. It was edible at least.

Two more photos in next post.

That corn is on point.

You must be that thug Easy 6 was talking about.

Cut meat picture and dessert—cobbler in mini cast iron pan.

How R-U-U-U-D-E of you to interrupt my consecutive posting!!! :doh!:
















;) :D

I had to edit the word "slaw"

Your table setting and playing looks so nice and relaxing. Has a summery kinda feel to it.

Thank you. Those are my farm-country plates.

It's been that time of year to eat outdoors out here the past two months, at least until June when we hide inside for three months or we melt. In fact I almost jumped in the pool after that meal. Well, about a hour wait to digest but then we got thunder and lightening and I had to pass. Dayum!

Oh Geez, meant to type I've never owned a smoker in post 5418.

Do I make you nervous babe?

No. I typed it wrong before you posted. Noticed it before except for the "NEVER". Just saw that too late not I have the edit footnote at the bottom there.

CP post of the day... Shut down the server...

eeeoooow! :bolt:

Glad he and I could contribute.

Today is national burger day. I think we all should make burgers and post them tonight.


Who's in?

Sorry, it's my fast day today. Only 20 ozs of whole milk yogurt are allowed. Besides, my oven blew out. Need a new grill.

:facepalm:

Unamerican to not eat a burger on NATIONAL ****ING BURGER DAY!!!!!!

:evil:

Fruit and Veggie Day
 

Dinner- Beet Smoothie

Raw organic beet, red raspberries, few slices of apple, frozen pineapple chunks,fresh organic kale, fresh organic beet tops, raw flax seeds, stevia and spring water.


Earlier today for lunch, had 2 slices organic veggie pizza—piled high with veggies.

That's it. Maybe one Smore in an hour since chocolate counts as a fruit. :)

70 ozs spring water.

What the shit is this?!?!?


This isn't the fitness thread woman!!!

The thread title is called: "What's for Dinner?"
The icon used is Food and Drink.

That's my dinner for tonight. :D
See the first word in my post? It says "Dinner-"


Is a Smore a fitness food too?

Oh, yeah! I forgot. I had a handful of fresh blueberries for an appetizer.

I've decided to pass on the Smore for a fresh peach. Eatin' that now. Really sweet and juicy. Good Vitamin A.

This thread just went to shit fast