Overrated Food
-
johnsbrewhouse Just visited their site and all required venting. On to the hunt on that world wide web.
zbigjeff Supposedly, they are going to bring back the Nesco model I have since Nesco just recalled all the newest models they just sold. We’ll see, my roaster just works so well I would hate to change.
-
craigrice We eat grits at least once a week here for breakfast, but I can’t convince my wife to eat them any other way. She also told me she doesn’t care for hominy, told her grits are made from hominy and made her look at the box.
johnsbrewhouse Try polenta (a fancy name for grits), then if you want cook then thick, chill them in the freezer or refer, slice about 3/4 to 1" thick & deep fry. You can even mix them before chilling with some other spices or mozzarella or something to find her perfect flavor If you can find a way to roll them before chilling & slicing that is good. You can also put them in a plastic throwaway cup to get a similar shape or put it in ice cube trays to set. Horrible unhealthy I would gather, but terribly good!
-
johnsbrewhouse Try polenta (a fancy name for grits), then if you want cook then thick, chill them in the freezer or refer, slice about 3/4 to 1" thick & deep fry. You can even mix them before chilling with some other spices or mozzarella or something to find her perfect flavor If you can find a way to roll them before chilling & slicing that is good. You can also put them in a plastic throwaway cup to get a similar shape or put it in ice cube trays to set. Horrible unhealthy I would gather, but terribly good!
calldoctoday Up north they call “yellow grits” either corn meal mush or polenta. If you serve corn meal mush, the cost is around $5. If you serve polenta, the cost is around $15/20. LOL I believe they are all talking about “white grits” when they say: Hail NO! Yes, everyone has their opinion.
-
calldoctoday Up north they call “yellow grits” either corn meal mush or polenta. If you serve corn meal mush, the cost is around $5. If you serve polenta, the cost is around $15/20. LOL I believe they are all talking about “white grits” when they say: Hail NO! Yes, everyone has their opinion.
zbigjeff 10 thumbs up! Oh, & I forgot about Indian Pudding. You get a sweet version there. What you said somehow caused that to come to mind.
-
We all have those foods that some think are the end all be all, or how do you not like that response to certain things, I know I’ll be sent to the whippin’ post on this, but whatever!
Here is my list:- Pancakes/waffles - I am hungry within an hour, you still have to eat proteins to fill you up, so what is the point.
- Bread pudding - I have had it a various high end steak houses, where it’s “supposed” to be great.
- Corn bread - this is one of those, well you have to add butter, honey, jalapenos, etc. then it’s good. Let’s be honest if you are having to add a whole bunch of other things to make it good, is it really that good?
- Bananas foster - Same as bread pudding, been to NOLA, had it there where it began, highly overrated.
- Baked beans - Yet another, well if you doctor the crap out of them up, then they are good, sorry sir, hard pass.
- Adding bacon doesn’t always make the dish better - I could argue with you on somethings it actually over powers the dish and takes away from it. If you aren’t careful the dish will just taste like bacon, if that is the case just eat bacon on it’s own.
HerbcoFood You need a good southern friend in your life!
Bacon makes everything better! I do agree with you on some things, but why does it bother you if people need to doctor up their baked beans? -
johnsbrewhouse Try polenta (a fancy name for grits), then if you want cook then thick, chill them in the freezer or refer, slice about 3/4 to 1" thick & deep fry. You can even mix them before chilling with some other spices or mozzarella or something to find her perfect flavor If you can find a way to roll them before chilling & slicing that is good. You can also put them in a plastic throwaway cup to get a similar shape or put it in ice cube trays to set. Horrible unhealthy I would gather, but terribly good!
calldoctoday She didn’t care for the polenta either, even had butter and cheese in it. You would think for all the time she spent in Georgia that she would enjoy more than plain grits, of course she likes okra too, I don’t care for it, it’s a texture thing for me.
-
HerbcoFood You need a good southern friend in your life!
Bacon makes everything better! I do agree with you on some things, but why does it bother you if people need to doctor up their baked beans?holley HerbcoFood is southern, he lives in Texas and I believe he was born and raised there too, can’t get much more southern.
-
calldoctoday She didn’t care for the polenta either, even had butter and cheese in it. You would think for all the time she spent in Georgia that she would enjoy more than plain grits, of course she likes okra too, I don’t care for it, it’s a texture thing for me.
johnsbrewhouse That is surprising, but you know, different strokes for different folks.
-
holley HerbcoFood is southern, he lives in Texas and I believe he was born and raised there too, can’t get much more southern.
-
For the grits haters I would dare say that Zea’s roasted corn grits would change your mind. I may have to share the recipe one day (my tweak of them)
Dr_Pain said in Overrated Food:
For the grits haters I would dare say that Zea’s roasted corn grits would change your mind. I may have to share the recipe one day (my tweak of them)
Are you saying that those roasted grits are that much better than regular grits because a well prepared bowl of grits are to die for?
-
HerbcoFood You need a good southern friend in your life!
Bacon makes everything better! I do agree with you on some things, but why does it bother you if people need to doctor up their baked beans?holley my wife makes homemade baked beans in a bean jar from scratch almost all others we ad mustard and onions if store bought
-
holley my wife makes homemade baked beans in a bean jar from scratch almost all others we ad mustard and onions if store bought
craigrice said in Overrated Food:
holley my wife makes homemade baked beans in a bean jar from scratch almost all others we ad mustard and onions if store bought
Care to share that recipe? My mother made wonderful baked beans, but she never used a recipe so when she passed so did the knowledge.
-
craigrice said in Overrated Food:
holley my wife makes homemade baked beans in a bean jar from scratch almost all others we ad mustard and onions if store bought
Care to share that recipe? My mother made wonderful baked beans, but she never used a recipe so when she passed so did the knowledge.
mrobisr sorry but the wife has never had me help with them she just bakes them when I am not there
-
Post up the killer grits recipe an I will try it. I am Open to having my mind changed.
-
Grimpuppy I’m waiting for Dr. Pain’s roasted grit magic, but for regular grits what I have found that usually what turns people off is the grit/sand texture. Flavors can be anything such as butter, maple syrup, honey, brown sugar, or bacon, but the trick I have found to make them creamy is to use regular cook grits and not instant or fast. Then I add just a bit more water than called for and put the heat on very low and cook low, slow, and through. It’s not killer by any means, but it is a good part of a meal and adds a different thing to the toolbox.
-
Grimpuppy I’m waiting for Dr. Pain’s roasted grit magic, but for regular grits what I have found that usually what turns people off is the grit/sand texture. Flavors can be anything such as butter, maple syrup, honey, brown sugar, or bacon, but the trick I have found to make them creamy is to use regular cook grits and not instant or fast. Then I add just a bit more water than called for and put the heat on very low and cook low, slow, and through. It’s not killer by any means, but it is a good part of a meal and adds a different thing to the toolbox.
mrobisr said in Overrated Food:
Grimpuppy I’m waiting for Dr. Pain’s roasted grit magic, but for regular grits what I have found that usually what turns people off is the grit/sand texture. Flavors can be anything such as butter, maple syrup, honey, brown sugar, or bacon, but the trick I have found to make them creamy is to use regular cook grits and not instant or fast. Then I add just a bit more water than called for and put the heat on very low and cook low, slow, and through. It’s not killer by any means, but it is a good part of a meal and adds a different thing to the toolbox.
So you want the recipe?? I can make that happen
-
Why does that sound like the court seen from the Joe Pesci movie, My Cousin Vinnie?
-
We all have those foods that some think are the end all be all, or how do you not like that response to certain things, I know I’ll be sent to the whippin’ post on this, but whatever!
Here is my list:- Pancakes/waffles - I am hungry within an hour, you still have to eat proteins to fill you up, so what is the point.
- Bread pudding - I have had it a various high end steak houses, where it’s “supposed” to be great.
- Corn bread - this is one of those, well you have to add butter, honey, jalapenos, etc. then it’s good. Let’s be honest if you are having to add a whole bunch of other things to make it good, is it really that good?
- Bananas foster - Same as bread pudding, been to NOLA, had it there where it began, highly overrated.
- Baked beans - Yet another, well if you doctor the crap out of them up, then they are good, sorry sir, hard pass.
- Adding bacon doesn’t always make the dish better - I could argue with you on somethings it actually over powers the dish and takes away from it. If you aren’t careful the dish will just taste like bacon, if that is the case just eat bacon on it’s own.
-
samspade Hehehehehe Hehehehehe Hehehehehe
-
mrobisr said in Overrated Food:
Grimpuppy I’m waiting for Dr. Pain’s roasted grit magic, but for regular grits what I have found that usually what turns people off is the grit/sand texture. Flavors can be anything such as butter, maple syrup, honey, brown sugar, or bacon, but the trick I have found to make them creamy is to use regular cook grits and not instant or fast. Then I add just a bit more water than called for and put the heat on very low and cook low, slow, and through. It’s not killer by any means, but it is a good part of a meal and adds a different thing to the toolbox.
So you want the recipe?? I can make that happen
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
