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05-24-2015, 08:04 PM | #5341 |
Unsparing
Join Date: Aug 2008
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I would just like to state that trimming fat from a rib is a real sonofabitch.
Thank you. |
Posts: 77,135
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05-24-2015, 08:06 PM | #5342 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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05-24-2015, 08:08 PM | #5343 |
Unsparing
Join Date: Aug 2008
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Stop grit discrimination.
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Posts: 77,135
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05-24-2015, 08:10 PM | #5344 |
**** you, you cretin.
Join Date: Jan 2012
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Posts: 30,073
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05-24-2015, 08:17 PM | #5345 |
Cast Iron Jedi
Join Date: Nov 2004
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What's for dinner? Here's mine... (Part 2)
1 stick of butter 1 baseball sized white onion 2 c. while milk 3 c. water 1 c. Yellow, coarse ground grits (NOT instant grits) 2 tsp. salt Put half the butter in a dutch oven and melt on medium high. Slice the onion in strips lengthwise and add to the pot with 1/2 tsp. salt. Cover, stirring occasionally until caramelized - 7 or 8 minutes. Add the milk and water and bring almost to a boil. Off heat, slowly add the grits whisking constantly. Once completely added, continue to whisk for 30 seconds. Pour it all into a crockpot and set on low for 7-8 hours stirring once 4 hours in. Finish with the other half-stick of butter, cut in pats, season and serve. |
Posts: 35,253
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05-24-2015, 08:19 PM | #5346 | |
**** you, you cretin.
Join Date: Jan 2012
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Posts: 30,073
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05-24-2015, 08:22 PM | #5347 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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05-24-2015, 09:05 PM | #5348 |
**** you, you cretin.
Join Date: Jan 2012
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Posts: 30,073
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05-24-2015, 09:48 PM | #5349 |
Yum! Buc Marshmallows
Join Date: Apr 2006
Location: None of your business
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Posts: 164,308
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05-24-2015, 09:49 PM | #5350 |
Yum! Buc Marshmallows
Join Date: Apr 2006
Location: None of your business
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My shrimp and grits recipe I add sharp white cheddar to. Bobby Flay does too:
http://www.foodnetwork.com/recipes/b...ts-recipe.html |
Posts: 164,308
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05-24-2015, 09:51 PM | #5351 | |
Yum! Buc Marshmallows
Join Date: Apr 2006
Location: None of your business
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Posts: 164,308
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05-25-2015, 12:32 PM | #5352 |
Shit
Join Date: Jun 2008
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Posts: 55,715
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05-25-2015, 01:37 PM | #5353 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Nothing really exotic, but do have PLENTY of what it is...
An inch thick ribeye that almost goes two pounds, plus 6 smaller chuckeyes that are probably two pounds together, all coming to room temp as we speak with an olive oil/Montreal rub as we speak. 5 jalapenos stuffed with cream cheese. 6 baked potatoes already in the oven. Caesar salad. Pretty much going to be eating steak and potatoes all damn week, life is good right now. |
Posts: 94,536
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05-25-2015, 01:39 PM | #5354 | |
**** you, you cretin.
Join Date: Jan 2012
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Quote:
What about the corn? Did somebody steal your corn? WTF |
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Posts: 30,073
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05-25-2015, 01:50 PM | #5355 | |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
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