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Lunacy We all gotta eat, right? (Food Porn)
- Thread starter dorkus_molorkus
- Start date
Bcbud
Cannabis enthusiast
Roy Choi Confronts His Cannabis Demons | Cannabis Now
The acclaimed chef and noted cannabis enthusiast faces his own marijuana biases through his new show “Broken Bread.”
cannabisnow.com
I was in the big city the other day and stopped by my favorite hole in the wall Greek Restaurant. The food is very well prepared, homemade and delicious. The portions are generous. Whether you havent been to their restaurant for years or were there just last week, they greet you warmly like a beloved friend. Great service. Great food. I had a small Greek Salad and Chicken Soulaki.
Bcbud
Cannabis enthusiast
Looks awesome where’s the pita.
Went out to breakfast this morning with good friends to one of my favorite breakfast places... had the Huevos Rancheros and they were amazing...They make their own refried black beans, guacamole and salsa.....
My friend had the breakfast nachos... sort of the same thing only scrambled eggs, way more cheese and on chips.
Lol... which would you have chosen? They're both pretty damn delicious.
My friend had the breakfast nachos... sort of the same thing only scrambled eggs, way more cheese and on chips.
Lol... which would you have chosen? They're both pretty damn delicious.
Madri-Gal
Well-Known Member
I would impress upon my friend the benefits of sharing: More variety, and me not mournfully repeating "I wish I'd ordered that" throughout the meal.
A bit of both for me please!
Stevenski
Enter the Dragon
Went out for a bit of dinner tonight... Chicken Francese with parmesan crust, lemon butter, arugula & tomatoes...
Stevenski
Enter the Dragon
It is indeed.
That looks delicious!!! I'm definitely making those.
But can you explain to a Canadian... What in the world are cheesy grits? I get the cheesy bit but I don't understand 'grits'. I've never had them or even seen them. Are they made from corn meal; dried ground corn? Or are grits something different?Is it cooked like porridge? What's the texture your going after? Is it like a corn version of rissoto? I don't know that I'll ever make them (def. Making the ribs though!) but I am curious about the grits experience.
But can you explain to a Canadian... What in the world are cheesy grits? I get the cheesy bit but I don't understand 'grits'. I've never had them or even seen them. Are they made from corn meal; dried ground corn? Or are grits something different?Is it cooked like porridge? What's the texture your going after? Is it like a corn version of rissoto? I don't know that I'll ever make them (def. Making the ribs though!) but I am curious about the grits experience.
Mr Mellish
Well-Known Member
Grits are coarsely ground corn meal. I think it can be boiled in water or milk. It's really a southern thing. In the north, you're more likely to find something like grits and shrimp in a trendy restaurant, but it isn't common. Having said that, grits and shrimp in a trendy restaurant is pretty tasty...
Sorry.. I got caught up last night and didn't get to answer this. Thanks @Mr Mellish for stepping in.
Grits are a mainstay in the South. You'll see them offered instead of hash browns with eggs. They have sort of a textured Cream of Wheat consistency. I really don't care for them; as a rule.
But as a base for a savory dish... with added cheese and herbs... they are very tasty. In this case 8 oz of smoked cheese, some butter and salt and pepper were added.
You could also serve those short ribs with a creamy polenta or mashed potatoes.
Yes. I can imagine that savory grits with cheese and herbs would be quite good.
Growing up as a child we would get some sort of eggs on the weekend but through the week were cereal options of Cream of Wheat, Oatmeal porridge, Red River cereal and Shreddies. My favorite was Red River cereal. I loved the chewy seedy texture of the flax and cracked wheat. My least favorite was Cream of Wheat.
I remember objecting loudly to being being presented with a bowl of Cream of Wheat, while my dad ate his bowl of goo making exaggerated yum yum noises to convince of its deliciousness. I never did develop a taste for it. I particularly disliked the texture.
Texture is a funny thing. I love polenta slices fried up with a savory topping like creamed mushrooms. Set polenta has a completely different texture.
Texture is a funny thing. My favorite dish growing up was dumplings and sauerkraut topped with fried buttered crumbs. It's to die for delicious! When I was newly married I proudly served this beloved dish to my Norwegian/Scottish husband. He promptly spat it out. Wouldn't eat it. He disliked sauerkraut as it turned out and hated the texture of the German dumplings which are basically just freeform noodles. He never tried it again....which meant of course, more for me!
OMG! What a feast. I hope you saved some to share with the rest of us! It looks delicious.
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