Reference Meals

Discussion in 'The Good Life' started by qhsdoitall, May 3, 2007.

  1. Will

    Will Nevermind

    ARRRRRRRRRR Mate a lil SOS please. :D
     
  2. MaduroMan_wcp

    MaduroMan_wcp New Member

    if there aint hunks of pork sausage floating in it, it aint true biskets n gravy but yankee food wanna be......

    btw, ya all can't eat eggs without bacon, it's un-American!
     
  3. PalmettoB

    PalmettoB The Old Guard

    Southern Reference Meals:

    Breakfast:
    biscuits, ham or sausage, gravy, and most important, grits

    Dinner/Lunch:
    Tomato sandwich, pork barbeque sandwich, fried chicken or catfish, etc. (and sweet tea)

    (OR, in most little diners, the cheeseburger plate)

    Supper:
    Fried Chicken or ham (the saltier, the better); or seafood (shrimp, flounder, catfish), collards, black-eyed peas, macaroni and cheese, more biscuits, sweet tea.

    In other words, think Paula Deen, y'all. (Damn, I gotta get back to Savannah!)
     
  4. rick

    rick I'll make ya SCream!

    Grits:
    Help me out with this one, Y'all.
    Are grits supposed to have ANY flavor or
    are they supposed to taste like sand ?
    I am serious cause I've had them a few times and was not impressed. :confused:
     
  5. St. Croix

    St. Croix New Member

    Did you forget the salt?

    St. Croix
     
  6. moviemaniac

    moviemaniac Tool Time

    additions:

    Austrian:
    1) Wiener Schnitzel mit Erdäpfel und Salat
    2) Schweinsbraten mit Knödeln und Erdäpfeln

    translation:
    1) Viennese Schnitzel (pork) with taters and (green) salad
    2) roast pork with dumplings and taters

    Turkish:
    - Kebap :D
     
  7. qhsdoitall

    qhsdoitall Wilbur


    Yum! My father-in-law would be all over these.
     
  8. qhsdoitall

    qhsdoitall Wilbur

    Yes, they have flavor. I use these:

    Bob's Red Mill Corn Grits - Polenta

    I buy a lot of baking goods from them.



    [FONT=Arial, Helvetica, sans-serif]I have them with a little milk, butter and honey.[/FONT]

    Breakfast Corn Grits

    [FONT=Arial, Helvetica, sans-serif] Ingredients:
    5 cups Water
    1 cup Corn Grits-Polenta
    1/2 tsp Sea Salt [/FONT]
    [FONT=Arial, Helvetica, sans-serif] These are a Southern breakfast staple and are a great soluble-fiber alternative to oatmeal or your usual cereal. Serve them with eggs or on their own (sprinkled with toasted pumpkin or sunflower seeds).

    In a heavy saucepan bring the water to a rolling boil. Stir grits into the boiling water and when water returns to the boil, reduce heat to a simmer. Cook over low heat for 15 to 20 minutes, stirring occasionally. When grits have thickened, remove from heat and let stand a few minutes to thicken more.

    The longer they stand the thicker they get. Serve hot, with milk, brown sugar, maple syrup, toasted nuts or seeds, or your favorite jam.

    Yield: serves 6
    [/FONT]

    Basic Italian Polenta


    [FONT=Arial, Helvetica, sans-serif] Ingredients:
    6 cups Water
    1 tsp Sea Salt
    2 cups Corn Grits-Polenta
    3 Tb Butter [/FONT]
    [FONT=Arial, Helvetica, sans-serif] Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping.

    Sauce: Any meat or tomato sauce that is intended to spoon onto pasta.

    In a large, deep pan over high heat bring water and sea salt to a boil, gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn.

    Stir in butter, if you wish, and more salt if needed.

    Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with your favorite tomato sauce and freshly grated parmesan cheese.

    Yield: serves 6-8 [/FONT]
     
  9. PalmettoB

    PalmettoB The Old Guard

    Hmmm....polenta. The fancy I-talian kind.

    This is all you need, Rick:

    Quaker Quick Grits (Rich wouldn't feed instant grits to the horses!)
    salt
    butter
    cheese is becoming an acceptable addition, but not to the purist (and I have seen folks crumble a little of their bacon in 'em, too.)

    I don't know about all the honey, nuts, maple syrup/brown sugar, jams and the like. That might get you shot down here. :D
     
  10. St. Croix

    St. Croix New Member

    Why am I seeing visions of Joe Pesci? "My Cousin Vinny" has a great scene about grist. Well, two great scenes...one in the restaurant, and one in the courtroom!

    St. Croix
     
  11. St. Croix

    St. Croix New Member

    "no self respectin' southerner would use instant grits..."

    St. Croix
     
  12. MaduroMan_wcp

    MaduroMan_wcp New Member

    in NYC they call it Polenta and charge you $10 for it....

    in Alabama they call it grits and charge you $1.25 for it...


    so who is smarter, the yankee or the good ol boy?
     
  13. Michael

    Michael Duke of Kent

    I guess it depends on whether he's buyin' or sellin'.
     
  14. Michael

    Michael Duke of Kent

    Agreed! They taste like whatever you put on 'em. That's why they all have s&p and butter...otherwise, they taste like, well, nothin'. Certainly not trying to offend the southerners in the group, but I just never could understand the love - or why they MUST be served with my bacon and eggs.

    Now, Q on the other hand...a TRUE southern delicacy! :drool
     
  15. Smedley

    Smedley New Member

    Any greasy spoon that can't do a decent halibut and chips is a greasy spoon I avoid afterwards
     

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