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pahuyuth posted:re-fry the grits you say? Yeah, like johnny cakes! I use a glass baking dish, pour the hot grits that I'm not eating immediately into it, let cool and refrigerate. Slice em up when you are ready to fry. If I want a dessert I fry em up and add maple syrup 'n butter.
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Apr 12, 2019 00:14
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I will try that
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Every now and then I make Jacques Pepin’s broccoli rice stew recipe (kind of a lazy person’s risotto with brown rice and sautéed onion) and just throw some sardines on top of it. Cheap and delicious.
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Apr 12, 2019 00:24
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The coolest way to mold grits for slicing and frying is with a pint glass. The end result is the same, but something about using a pint glass is really satisfying.
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Apr 12, 2019 05:32
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Maybe a dumb question, but it's canned fish related. Do canned anchovies not age well? Had a tin a year past best buy date, thought nothing of it until it was opened. Maybe 3 of the 6 fillets were together, the other half seemed to be mush. Only thing I figure is the oil to fish ratio is way more tilted towards oil in canned anchovies. Tasted fine, mush and all, used sparingly in a salad. KO brand if that means anything. Anyone else have any old anchovie experiences? Maybe just a bad tin.
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Apr 14, 2019 18:37
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pizza anyone but we need the best topping
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Apr 15, 2019 16:52
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pahuyuth posted:re-fry the grits you say? I will need to try this sardines and grits. I was so tired and hungry after running yesterday that I scarfed down sardines straight from the tin.
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Apr 15, 2019 17:15
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pahuyuth posted:re-fry the grits you say? fried grits works best if you make the grits ahead and leave em in the fridge until you need em. anything you can do with polenta you can do with grits; they're basically polenta for people who don't shop at whole foods
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Apr 15, 2019 18:23
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I made a soft taco with tater tots, shredded napa cabbage and Tapatio KOs. It was just what I had on hand and seems to random to work but it was pretty drat good? Had the combo once before but I can't remember if I thought to inform the internet or not.
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Apr 15, 2019 18:34
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Was the Napa cabbage cooked? That sounds like an insane fusion meal and I want it.
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Apr 15, 2019 18:41
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all this talk of grits has got me interested, is this something I can get in the UK?
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Apr 15, 2019 18:51
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If you have access to grits/polenta, butter, and milk, then yes you can.
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Apr 15, 2019 19:05
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Grits are just coarse ground cornmeal, so I would think you can get grits just about anywhere.
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Apr 15, 2019 19:07
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Look Sir Droids posted:Grits are just coarse ground cornmeal, so I would think you can get grits just about anywhere. cornmeal is a thing here but the only stuff I've seen is ground to white dust & used for thickening gravy & the like, not seen course stuff. maybe I'm not looking hard enough, I'll try harder  *edit* Bloody hell, they sell it in sainsburys... cheers guys I'll give it a try. Trainee PornStar fucked around with this message at 19:23 on Apr 15, 2019 |
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Apr 15, 2019 19:18
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The trick though is to get stone ground grits, not instant or quick grits. Stone ground are coarser and haven't been processed as much and have a much better flavor. I suspect you could find polenta, instant or quick grits anywhere, but dry stone-ground can be surprisingly hard to find even here in the Southern US. 2 out of 3 large grocery chains that are nearby don't carry them. Now excuse me while I go eat my daily 'dines with a whole lot of nothing else.  
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Apr 15, 2019 19:27
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pahuyuth posted:can be surprisingly hard to find even here in the Southern US. Not the case in Tennessee, in my experience.
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Apr 15, 2019 19:43
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You lucky dog. Georgia sucks in so many ways. All you grits virgins need to try a true classic - Shrimp and Grits . I picked that recipe at random but it gives you the basic idea- shrimp, grits, butter, cheese, hot sauce
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Apr 15, 2019 19:46
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Android Apocalypse posted:Was the Napa cabbage cooked? No, just shredded because I did not have lettuce.
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Apr 15, 2019 19:47
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pahuyuth posted:You lucky dog. Georgia sucks in so many ways. Word. Also, Catfish & Grits. And the motherload, Debris Shrimp & Grits: https://www.louisianacookin.com/debris-shrimp-grits/
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Apr 15, 2019 19:52
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Honestly the idea of eating grits & a tin of spicy tomato-based sardines sounds appealing. Somewhat related, what's the go-to canned Mediterranean tuna y'all recommend? I was eating sushi with a friend yesterday & we got into discussing sustainable tuna options.
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Apr 15, 2019 19:58
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Android Apocalypse posted:Honestly the idea of eating grits & a tin of spicy tomato-based sardines sounds appealing. tuna... in the Mediterranean?
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Apr 15, 2019 20:14
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I could've sworn I saw some skipjack or similarly small tuna in cans or jars in a store before.  edit: Yes there are tuna in the Mediterranean.
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Apr 15, 2019 20:23
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Look Sir Droids posted:Grits are just coarse ground cornmeal, so I would think you can get grits just about anywhere. not always; grits are often made from hominy, which is corn sent through an alkali process that increases its bioavailability they dont have to be though. sometimes they are just coarse meal
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Apr 15, 2019 20:25
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My Dad pronounces sardines as SOURdines. He decided it was funny one day, and just stuck with it. ... Thank you for listening.
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Apr 15, 2019 20:34
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Anson Mills sells boutique grits and grains Gonna split an order with my pal
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Apr 16, 2019 03:12
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Planet X posted:Anson Mills sells boutique grits and grains Anson Mills is basically the best American cornmeal you can get, they use heritage corn for their poo poo.
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Apr 16, 2019 08:37
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Boutique grits. Heritage corn. Motherfucker, it's grass dust. JK different types of grass dust taste way better than others I just like the idea of boutique grass dust.
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Apr 16, 2019 13:36
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zedprime posted:Boutique grits. Heritage corn. Motherfucker, it's grass dust. i agree. i blend my sardines into Soylent-brand meal replacement drink
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Apr 16, 2019 13:51
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Planet X posted:Anson Mills sells boutique grits and grains just for the record hoppin john taylor sells the best in the country next time
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Apr 17, 2019 02:24
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The Saucer Hovers posted:just for the record hoppin john taylor sells the best in the country Definitely trying when this bag of palmetto farms is gone. I have some grits on right now. Speaking of, grit people: How do i get those grits you see in pictures, less a soup and more like blobs? I imagine its the consistency of what you get when you scrape the bottom when stirring. Slow cooker? Just leaving them on for forever and a day? Of course now I can't find a picture of what I mean. I guess "dry" vs. "wet"? Though I've only seen that terminology referenced in a recipe comment, nowhere else. Guessing it's just a water thing? EDIT EDIT: ALSO how do I prevent skin from forming beyond leaving them covered? that isn't working Brolander fucked around with this message at 00:11 on Apr 18, 2019 |
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Apr 17, 2019 23:50
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Grits is pretty straightforward in terms of cooking. It's all about the water/grits ratio & making sure you're stirring it enough after you combine the two. Here's a minute-long vid on making grits: https://www.youtube.com/watch?v=V6R-80q0kQQ skin forming happens when your grits have been sitting out in the open for a while. Just cover them.
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Apr 18, 2019 00:20
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zedprime posted:Boutique grits. Heritage corn. Motherfucker, it's grass dust. Arguing about grass dust ITT about bait.
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Apr 18, 2019 02:34
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Dinner with a salted Pabst: Pumpernickel topped with butter, horseradish mustard, and sprats.
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Apr 18, 2019 06:25
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Oh yes. Oh yes indeed. Love the horseradish mustard inclusion. Both substances are divine.
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Apr 18, 2019 06:39
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Android Apocalypse posted:Grits is pretty straightforward in terms of cooking. It's all about the water/grits ratio & making sure you're stirring it enough after you combine the two. Like I said, beyond covering. I must not be stirring enough, though I feel like I'm babying them. I do leave a crack though, maybe I'll stop doing that. I've made them plenty of times so it's not like i'm a complete retard who needs "how to make grits" explained to me, I'm asking specific techniques to get a specific result. Thank you! Brolander fucked around with this message at 03:41 on Apr 19, 2019 |
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Apr 19, 2019 03:33
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I think the "your computer is listening in to what you're looking at" is starting to creep in. This was what popped up on my NPR feed today.
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Apr 19, 2019 06:46
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Android Apocalypse posted:I think the "your computer is listening in to what you're looking at" is starting to creep in. This was what popped up on my NPR feed today. This made me think of how I hadn't bothered to install scriptblockers in my web browser at work since I use the Internet pretty lightly there, and even from that little usage the amount of targeted advertising I started getting was disturbing. I do some searches on work-related stuff, and then my personal Facebook page starts shilling for those things in sponsored ads. It was creepy. I now have my normal complement of privacy extensions running on my work computer, too.
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Apr 19, 2019 20:05
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3am snack sardines and a bit of whitlocks tomato chutney 
Raikyn fucked around with this message at 16:20 on Apr 20, 2019 |
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Apr 20, 2019 16:16
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How did sardines end up a meme food? 
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Apr 20, 2019 16:56
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Grevling posted:How did sardines end up a meme food? Look at this bad opinion about delicious oily fish
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Apr 20, 2019 16:57
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Grevling posted:How did sardines end up a meme food? sardines and honey are not the combo
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Apr 20, 2019 17:51
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