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re: Made this tonight and it was GREAT !!
Posted on 2/22/13 at 4:38 pm to Gris Gris
Posted on 2/22/13 at 4:38 pm to Gris Gris
I have to venture over to the Low Country several times a year. They damn sure have a different take on shrimp and grits than NOLA. I started a thread about it one time and YA Tittle cursed at me.
2
Posted on 2/22/13 at 4:44 pm to Gris Gris
quote:That ain't provin' noithin'...anyone that screws up flounder needs to be kicked out of the kitchen and out of the house...
They do a few things well in that part of the world. Crispy fried whole flounder is one of them.
Posted on 2/22/13 at 4:44 pm to LSUballs
quote:How so?
They damn sure have a different take on shrimp and grits
Posted on 2/22/13 at 4:46 pm to LSUballs
quote:
. They damn sure have a different take on shrimp and grits than NOLA. I started a thread about it one time and YA Tittle cursed at me.
What?
Posted on 2/22/13 at 4:48 pm to OTIS2
quote:
That ain't provin' noithin'...anyone that screws up flounder needs to be kicked out of the kitchen and out of the house...
You're mean earlier today than usual, Otis.
Posted on 2/22/13 at 4:56 pm to Gris Gris
Hold on girl friend...I haven't even left the office yet...
Posted on 2/22/13 at 5:17 pm to Y.A. Tittle
quote:
What?
You did. I started a thread years ago about food that NOLA does better than anywhere else or some shite. My example was shrimp and grits. I was sitting in a dive in Myrtle Beach eating shrimp and grits. The weekend prior I was at mr. B's eating shrimp and grits. There was no comparison between the two. Nola's version was way better. You said my argument was dumb because the low country invented shrimp and grits.
Posted on 2/22/13 at 6:00 pm to LSUballs
Sounds like this thread.
Posted on 2/23/13 at 8:33 am to Gris Gris
Well I just made a bloody Mary that will probably get me a discount rate at Betty Ford and I thought we could drive this one off the cliff again.
Plus I have three pounds of fresh, headon shrimp I need suggestions on what to do with.
Plus I have three pounds of fresh, headon shrimp I need suggestions on what to do with.
Posted on 10/24/13 at 7:56 am to Powerman
quote:
It has everything to do with what is proper
Nonsense.
There is no such thing as proper when it comes to cooking
ESPECIALLY with Shrimp and Grits.
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