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ConnieLea



Joined: 10 Dec 2008
Posts: 3487

PostPosted: Sun Oct 21, 2012 1:02 pm    Post subject: Reply with quote

pinkystinky,the biscuit recipe that SandiW posted
sounds easy enough that anyone able to read should be able to make them.

Smile Smile Smile Smile

Let us know when/if you try it how they turn out.
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ConnieLea



Joined: 10 Dec 2008
Posts: 3487

PostPosted: Sun Oct 21, 2012 1:07 pm    Post subject: Reply with quote

BTW.......elcelcpa,
Thank you for the link to the other biscuit recipe.
I have looked at it and found several things that I liked what I saw.
I liked it enough that I started a 'recipe' folder in my favorites so I wouldn't lose it.
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pinkystinky



Joined: 21 Apr 2011
Posts: 99

PostPosted: Sun Oct 21, 2012 1:10 pm    Post subject: Reply with quote

ConnieLea

Putting sugar on grits was an abomination I saw in the Air Force. "Yankees" would put sugar on their grits. I was stationed at MacDill AFB in Tampa. Grits were available for breakfast. I saw guys (Yankees), put sugar on a Southern delicacy. After all these years, I remember that.
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ConnieLea



Joined: 10 Dec 2008
Posts: 3487

PostPosted: Sun Oct 21, 2012 1:27 pm    Post subject: Reply with quote

Yes,pinkystinky,my dad & my husband were both in the Navy,
in fact,my dad was a cook for about 13 years,
got off subject,sorry,
but they have both commented on yankees and sugar.
I have an even better story to tell........
I was about 14 years old and we were in Ohio for a stock car race,
'we' being my dad,mom,little brother and myself,
we went into a restaurant for breakfast and back then all I would order
for breakfast was grits,toast and milk.
I figured even a restaurant couldn't mess that up.
We sat down and placed our order,me last, and when I told the waitress
"grits ,toast and milk",she looked at me and said "Grits,what's that?"
I just about fell off of my chair laughing and in shock.
I mean,really,I figured even in Ohio they'd know what 'grits' are.
Laughing Laughing Laughing Laughing Laughing Laughing Laughing Laughing
I can still laugh about that even now,and it's been close to 35/40 years ago.
Laughing Laughing Laughing Laughing Laughing Laughing Laughing Laughing
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pinkystinky



Joined: 21 Apr 2011
Posts: 99

PostPosted: Sun Oct 21, 2012 1:50 pm    Post subject: Reply with quote

Surprised that any yankee wouldn't know about grits. Grits have always been a stereotype for the South. Yankees think that's the only thing we eat.
What do you expect from people who drink tea without sugar and put catsup and sauerkraut on hotdogs.
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SandiW



Joined: 30 Mar 2010
Posts: 706

PostPosted: Sun Oct 21, 2012 5:39 pm    Post subject: Reply with quote

Yes, ConnieLea - just double everything.

When you add the sour cream, don't put all of it into the flour at once. Hold back a tablespoon or two just to see if you like the softer texture.

The reality of this recipe is that I read it somewhere or other a number of years ago. It really is a keeper. One can sweeten it (if you must), add grated cheese or chopped herbs. The possibilities are endless. This also makes a great dumpling!!!

As someone who grew up in the South (I mean, really, Northern Virginia where I've lived the last 30+ years just is NOT part of the South), we do not sweeten biscuits, cornbread or grits. But if that's what floats your boat, do it and don't apologize to anyone.
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pinkystinky



Joined: 21 Apr 2011
Posts: 99

PostPosted: Sun Oct 21, 2012 6:53 pm    Post subject: Reply with quote

But if that's what floats your boat, do it and don't apologize to anyone.

Don't take it so seriously. I was joking around. Frankly, I don't care what you put sugar on.
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ConnieLea



Joined: 10 Dec 2008
Posts: 3487

PostPosted: Mon Oct 22, 2012 6:12 am    Post subject: Reply with quote

pinkystinky,I think in Ohio they knew about 'Cream of Wheat'.
I don't think the two are anything alike,
and I don't like Cream of Wheat.
Gimme my grits Smile Smile Smile Smile and no sugar,please Exclamation Exclamation Exclamation Exclamation Smile Smile Smile Smile
Ahhh...to each their own,I guess...that's what makes the world go 'round.
BTW...a funny thing about southerners and their tea...
a)boil it to make it hot
b)sugar in it to make it sweet
c)ice in it to make it cold
d)lemon in it to make it sour
Go figure,huh... Smile Smile Smile Smile
I don't remember where I heard/saw/read that,but it stuck in my head.


SandiW,I LOVE garlic cheese biscuits like they have at Red Lobster Exclamation Exclamation
Speaking of living or not living in the 'true' south...
I live in North Ga at the foot of Fort Mountain
and I am as southern as it can get (or is that as country as it can get)
Southern born and southern bred,southern till I'm dead,as the saying goes.
Nothing against northerners at all,I have some fine relatives
that grew up in NY (that's yankee territory,my cousin says)
that live here in Ga now.
There's 8 boys and 1 girl in the family.
When they first moved down here I teased her about being a yankee.
Enough about that.
I really wanted to say "Thank you for replying to my question."
I'm gonna try these real soon.
I'll post our thoughts on 'em when we do.
I hope they're as easy as they sound and are as great as any I've ever tried
cause I sure do hate the mess I make when I fix biscuits my way.
Smile Smile Smile Smile
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SandiW



Joined: 30 Mar 2010
Posts: 706

PostPosted: Mon Oct 22, 2012 9:55 am    Post subject: Reply with quote

ConnieLea:

Actually I was born in San Diego at the Naval hospital. Family moved to the South (so they thought) in 1949. Miami, Florida of the 50's was NOT the South in anyway except geography - it was a southern suburb of NYC and New Jersey. In fact my neighborhood was predominantly Jewish. But as a student and a lifelong cooking hobbyist - I love the foods of all parts of the South. In fact, the US has one of the most diverse food cultures in the world - and how exciting is that!

Have you ever noticed how people define grits? Bobby Flay defines them as the coarse leftovers of the grain and corn milling process. Emeril Lagasse defines them as ground, dried corn. Most Southerners define them as ground hominy (which is corn that has been treated and dried). All these definitions are correct - but, at the same time, not correct when speaking of the grits that Southerners so love - that is the hominy grits.

Have you tried the low-country dish of shrimp and cheese grits? Fabulous!
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ConnieLea



Joined: 10 Dec 2008
Posts: 3487

PostPosted: Tue Oct 23, 2012 3:25 pm    Post subject: Reply with quote

Never have tried that,SandiW.I'm not big on sea food.
All the rest of my family is wild about it,but not me.
I remember when my dad first started our tradition of going to Fla. for vacation every year how funny I thought they talked down there.
(I was 5 years old and had never been out of Ga.)
And if we got to stay for almost 2 weeks instead of just 6 days,
I sounded like them when I said o-n or o-f-f.
I'm sure that everyone knows the difference
in the southern sounding and the northern sounding of those words Smile Smile
My dad would always tease me about the next year we better not stay long.
I might turn into a southern yankee Smile Smile
I don't know if Fla. folks have always sounded like northerners,
but you mentioned the 1950's and I remember the late 1960's,
and they did then.
I've sometimes wondered if everyone living in Fla. was a 'transplant' Question Question
(from somewhere up north) Smile Smile
To add just one more thing in here about Fla.---
I now have 3 wonderful step children that live (all their lives) there,
along with 2 husbands and 3 beautiful (grand)daughters added to the mix.
My step son is still single and going to college on a ball scholarship.
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SandiW



Joined: 30 Mar 2010
Posts: 706

PostPosted: Wed Oct 24, 2012 4:38 pm    Post subject: Reply with quote

Hey, pinky stinky - I'm sorry! I did not mean to sound catty but somewhat funny. I'm sorry that it didn't come across that way in writing!

ConnieLea: try this... For dinner some night, sauté some sliced, boneless chicken (breast, thigh, whatever), with some sliced sweet peppers and onions. Add a couple sliced tomatoes or a can of diced tomatoes and season with a bit of crushed garlic, oregano and basil, salt and pepper (or hot sauce) to taste. Saute everything until done, and a bit juicy. Serve over your favorite grits to which you have added a cup or two of grated sharp cheddar cheese, salt and hot pepper sauce to taste. It's a great take on "shrimp and grits" for someone who doesn't eat shrimp. This is one of my "quick dinner" go to meals. Works well with chicken or shrimp and can be served over pasta, polenta (with fontina cheese) or the grits. Don't you love quick, easy meals?
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ConnieLea



Joined: 10 Dec 2008
Posts: 3487

PostPosted: Fri Oct 26, 2012 9:57 pm    Post subject: Reply with quote

SandiW,I sure do enjoy 'quick & easy' meals.
I enjoy 'em even more if someone else is fixin' 'em Exclamation Exclamation Smile Smile
I just put your recipe to my 'sticky notes' to try sometime.
It sounds really good.
Especially with some kind of pasta and italian bread.
Thanks for another recipe that sounds delicious and easy.
Keep 'em comin' Exclamation Exclamation Exclamation Exclamation
Maybe we should start a 'recipe' thread........
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SandiW



Joined: 30 Mar 2010
Posts: 706

PostPosted: Sat Oct 27, 2012 1:04 pm    Post subject: Reply with quote

Seems to me there was a recipe thread at one time or another. A new one would be good, though.
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ConnieLea



Joined: 10 Dec 2008
Posts: 3487

PostPosted: Wed Oct 31, 2012 3:36 am    Post subject: Reply with quote

Think of what we could call it so maybe all the recipes could be similar
or something.
That way if one was searching for a certain dish they'd know to or not to
look in that thread.
Did I make any sense at all in that sentence Question Question
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SandiW



Joined: 30 Mar 2010
Posts: 706

PostPosted: Fri Nov 02, 2012 11:54 am    Post subject: Reply with quote

How about (any of the following might work):

Quick meals

Meatless entrees

Great, quick desserts

Cooking from the pantry (of course, this could be tricky as one person's pantry may not be stocked with the same things as another's!)

Meals from my childhood

"Stuffed" meals, meaning pastas, omelets, vegetables - all with fillings (this could get a bit risqué as someone could take the wrong meaning. A different title would probably be better.)


Opinions, anyone????
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