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Started By
Message
Made this tonight and it was GREAT !!
Posted on 2/21/13 at 7:38 pm
Posted on 2/21/13 at 7:38 pm
5
Posted on 2/21/13 at 7:42 pm to lsushelly
He lost me at cream.
Hope yours turned out great though.
Hope yours turned out great though.
Posted on 2/21/13 at 7:46 pm to Mike da Tigah
I rarely use cream but decided to follow his recipe. It was a hit with the family
Posted on 2/21/13 at 7:49 pm to lsushelly
i had some from Sammys the other day and they were terrible
Posted on 2/21/13 at 7:51 pm to Walt OReilly
I use Tyler's Ultimate recipe and kick up the seasonings. A very good recipe.
Posted on 2/21/13 at 7:54 pm to OTIS2
got the recipe?
Posted on 2/21/13 at 8:00 pm to lsushelly
Here You Go double the garlic, go heavy on the pepper, and add a little thyme, oregano, and basil to taste. Very good. I don't use the Tabasco.
This post was edited on 2/21/13 at 8:02 pm
Posted on 2/21/13 at 8:04 pm to Mike da Tigah
quote:
He lost me at cream.
I'd imagine he is a better cook than you are
Posted on 2/21/13 at 8:10 pm to Powerman
quote:
I'd imagine he is a better cook than you are
Has nothing to do with being better or worse. It has everything to do with what is proper in this region, not South Carolina. I'm not a fan of cream sauces when it comes to shrimp and grits. Never have been, never will.
Posted on 2/21/13 at 8:12 pm to OTIS2
Thanks Otis
Posted on 2/21/13 at 8:16 pm to Mike da Tigah
quote:
It has everything to do with what is proper
Nonsense.
There is no such thing as proper when it comes to cooking. Either it tastes good or it doesn't.
I'd bet my next paycheck that you can't make a shrimp and grits that tastes better than what he just cooked up
Posted on 2/21/13 at 8:19 pm to lsushelly
Welcome, sweetie. You'll love the dish. Let's sit back and watch these two turds squabble for a while.
Posted on 2/21/13 at 8:20 pm to Powerman
quote:
Nonsense
Everything is nonsense to you Powerman.
Posted on 2/21/13 at 8:22 pm to OTIS2
And Shelly use grits , not cornmeal , and if you like, grated sharp white cheddar is a good addition once they are done.
This post was edited on 2/21/13 at 8:23 pm
Posted on 2/21/13 at 8:25 pm to Mike da Tigah
quote:
Everything is nonsense to you Powerman.
Explain to me why you are the authority on what is "proper" about shrimp and grits of all trivial things you fricking scum bag.
Posted on 2/21/13 at 8:28 pm to Mike da Tigah
Why are you bitching about cream? You should be bitching about the 4 hours he cooked the damn shrimp. Those things had to be way overcooked even though he kept talking about not cooking them too long.
Posted on 2/21/13 at 8:31 pm to Powerman
quote:
Explain to me why you are the authority on what is "proper" about shrimp and grits of all trivial things you fricking scum bag
Powerman, you are full blown retarded. Seriously, it's why you can't even have a discussion with you, and this isn't the place for your retardation. You know shite about food, and I would smoke your arse in a kitchen. If you want to test yourself, I'm prepared to humiliate you at a time of your choosing.
Posted on 2/21/13 at 8:32 pm to OTIS2
Ok Otis, but I'm not a chick
Posted on 2/21/13 at 8:32 pm to Mike da Tigah
I never claimed to be a chef. But I know a self important dipshit when I see one and I'm looking right at the count right now
Posted on 2/21/13 at 8:33 pm to TigerMyth36
quote:
Why are you bitching about cream? You should be bitching about the 4 hours he cooked the damn shrimp. Those things had to be way overcooked even though he kept talking about not cooking them too long.
You're right about that. I just can't take the cream in shrimp an grits.
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