Originally Posted by TimBone:
Shrimp and Grits tonight. Pulled the recipe from online. It's a Bobby Flay recipe. Link below.
I thought herb and bacon mixture that went into cooking the shrimp was excellent. A lot of parsley, maybe, but it worked.
The grits probably could have used less cheese. Two cups was a lot. I enjoyed it, but one cup was probably fine. I mean, this ain't a pizza at Dinny's house for crying out loud.
Food looks great fellas. Wish BEP would throw down some pics. She always has a nice looking spread. Buzz I wish I lived close I would bring over the beer. Keep up the good work :-) [Reply]
Thanks for the kind words everyone. I'm full as hell, eyes were way bigger than my stomach. Salmon, cheddar broccoli noddles, corn and fucking toast. You guys can cook! Glad to know you, this has to be the best forum on the interwebs.
Originally Posted by TimBone:
Shrimp and Grits tonight. Pulled the recipe from online. It's a Bobby Flay recipe. Link below.
I thought herb and bacon mixture that went into cooking the shrimp was excellent. A lot of parsley, maybe, but it worked.
The grits probably could have used less cheese. Two cups was a lot. I enjoyed it, but one cup was probably fine. I mean, this ain't a pizza at Dinny's house for crying out loud.
Looks good. That's the recipe I use and love it!
I agree the recipe calls for too much cheese. I cut it back by a cup myself—then taste to see if a tad more is needed to adjust. [Reply]
Had a pizza dough I had to take out of the freezer to make room for breakfast burritos on Sunday. The crust wasn't as good as the first go around, but still not bad.
Thanks for the positive feedback on the Shrimp and Grits everybody. I was particularly proud of that one. I've enjoyed following this thread and getting down in the kitchen the last couple of years, but I think that might be the best dish I've made. It was great.
That being said, my kid didn't care for it. He doesn't like grits, I suppose. The little asshole sat across from me, eating the shrimp off the top. And my wife was at work, so I had to enjoy alone. I actually just finished the leftovers here at work tonight. [Reply]
Originally Posted by TimBone:
Thanks for the positive feedback on the Shrimp and Grits everybody. I was particularly proud of that one. I've enjoyed following this thread and getting down in the kitchen the last couple of years, but I think that might be the best dish I've made. It was great.
That being said, my kid didn't care for it. He doesn't like grits, I suppose. The little asshole sat across from me, eating the shrimp off the top. And my wife was at work, so I had to enjoy alone. I actually just finished the leftovers here at work tonight.
What kind of grits, and how did you prepare them? [Reply]
Originally Posted by Fire Me Boy!:
How did you prepare them?
Also, find some stone ground grits. They're da bomb.
Prepared them on the stove top according to the directions. They were good, my kid just doesn't like grits. He's had them at restaurants and felt the same.
Yeah, I've seen you mention the quality of the stone ground, and was bummed when I didn't find them. I'm gonna check while I'm in the city today. I want to make the dish again for my wife next week. [Reply]
Originally Posted by TimBone:
Prepared them on the stove top according to the directions. They were good, my kid just doesn't like grits. He's had them at restaurants and felt the same.
Yeah, I've seen you mention the quality of the stone ground, and was bummed when I didn't find them. I'm gonna check while I'm in the city today. I want to make the dish again for my wife next week.
I do mine in the slow cooker, and they always turns out super creamy and awesome. I start them on the stove, simmering for about an hour, then move them to the crock for 5-6 on low. Lots of butter. Don't always add cheese. [Reply]
