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re: Have you ever asked for a recipe while eating at a restaurant?
Posted on 8/14/26 at 7:41 am to sleepytime
Posted on 8/14/26 at 7:41 am to sleepytime
quote:
Six months ago I ordered grits at a restaurant in Jacksonville Fl. They were so good I asked the server about the recipe. She came back from the kitchen with the recipe. It matched mine except for one more ingredent.
Spill the beans, amigo.
Start with good quality stone ground grits. 4 to 1 liquid to grits ratio. Liquid is 1/2 water, 1/4 chicken stock, and 1/4 milk. Heat gently to a very low boil so you won't burn the milk. Slowly add grits and stir, add salt cover and lower fire to simmer. Stir every 5 minutes while cooking.
After about 10 minutes I add smoked gouda cheese and butter. The ingredent the restaurnt gave me was adding cream cheese. For 1 cup of grits add 1/3 of a slab of cream cheese.
Posted on 8/14/26 at 7:42 am to sleepytime
double post
This post was edited on 8/14/26 at 7:44 am
Posted on 8/15/26 at 8:19 am to rodnreel
I asked a sushi chef how they made their salad. Had a lot of grated roots, cabages and endame with a delicious dressing.
He told me in Korean.
He told me in Korean.
Posted on 8/15/26 at 2:27 pm to NatalbanyTigerFan
Some places are secretive, others are open, I understand both policies. I consider myself pretty good at replicating a dish from taste, most experienced people can do a pretty good job.
Many times when people ask me for a recipe, I give it freely, the catch is, and I explain this, is not the ingredients, but the technique in preparation, BBQ shrimp comes to mind, gravlax, of course breads and biscuits.
Many times when people ask me for a recipe, I give it freely, the catch is, and I explain this, is not the ingredients, but the technique in preparation, BBQ shrimp comes to mind, gravlax, of course breads and biscuits.
Posted on 8/15/26 at 5:37 pm to BigDropper
quote:
Absolutely. SeaBear in Athens has a delicious Jalapeño Mignonette. The sous chef told me how they make it & I've duplicated it.
Seabear folks are awesome. Last year I had a shrimp boil in Athens and our Tybee Island shrimp connection dropped the ball on us. Seabear hooked us up out the back door.
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