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Fresser

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Posts posted by Fresser

    Ways to eat grits

    in Cooking

    Posted

    Eating grits with a spoon is decidedly not the sort of behavior that will induce a Southern Belle, glamorous or not, to sit in your lap. She will think that you are insane, and very possibly degenerate, as eating them with a spoon suggests that you've put sugar and milk on them. They're actually quite good this way, but if you do it just tell people you're eating Cream of Wheat.

    Back when I was a Nouveau Southerner, I would put maple syrup on my grits. :shock: Now I stick to adding sharp cheddar and a dash of hot sauce, so consider me chastened.

    Ways to eat grits

    in Cooking

    Posted

    Being a Yankee and all, I could use some pointers from y'all on how to eat my grits.

    This revelation struck me this morning, as I searched in vain for a bowl into which to pour my grits. None was available, so I plopped them on a dinner plate instead. Sacrilege? Let this poor Yankee know.

    Confronted with said plate o' grits, I thought to myself, "Dinner plate or not--I eat my grits with a spoon!" Is this correct? Is any particular utensil verboten for the wholesale shoveling down of grits?

    I then proceeded to plop a pair of sunnyside-down grits on top of my grits, in good Southern fashion. Shrimp, as I understand, also make a fine grits-topper, though said crustaceans were nowhere to be found in Fresser's Fridge this morning. What other seafoods can top grits? Scallops? Smoked halibut? Maybe even some lox for a real Southern Jewish breakfast?

    And how about fruit toppings for grits? Pineapple Grits for the hungry Hawaiian? Strawberry Grits would be most colorful. And you could make Smiley Face Grits with judiciously arranged blueberries. :laugh:

    Come to think of it, the BEST way to eat grits would be with a glamorous Southern Belle sitting on my lap. "Here, Fressah, have some of Honeypie's down-home cookin'!"

    eG Foodblog: Varmint - A Southern Stay at Home Vacation

    in Food Traditions & Culture

    Posted

    Corn bread (no sugar---prove to us once and for all that you've left your Yankee ways behind you).

    This piques my interest. How many of these desserts could you make without sugar, Varmint? Given that I'm acutely sensitive to sweetness, I bet that your many fruit pies with blackberries, blueberries and whatnot would taste marvelous without added sugar (at least to me, anyway), given the fructose that the fruits already contain.

    While a part of me asks out of selfishness--I hope to visit North Cackalacky soon and would love to partake of no sugar added-desserts--I wonder how these dishes would taste to an audience that is used to more traditional recipes (read: with added sugar).

    Food chains you trust enough to try any new item

    in Restaurant Life

    Posted

    Menu expansion has taken away from the core quality of their primary product, hamburgers.  McDonald's can no longer fresh grill a burger and serve it within 5 minutes or toss it.  The number of products they now produce makes it impossible to control production (grilling) of hamburgers... 

    And they don't have all that great a history of menu expansion.  Top of mind is McD's various attempts to serve a Whopper-like burger.  Remember "Hot side hot, cold side cold?"

    That sandwich would be the short-lived McDLT, served in a double-wide styrofoam box that functioned as a do-it-yourself hamburger kit. Do I get a brownie point for remembering that, Holly? :rolleyes:

    Design the shirt for the Pig Pickin!

    in Southeast: Dining

    Posted

    Fresser, folks are thinking about you, but no one's come up with a graphic for you yet.  Someone did submit the following in your honor:

    gallery_137_1349_3058.jpg

    This is what they had to say about your suggestion:

    Seeing that you're calling for someone to help Fresser

    out with his idea, I figured I'd take a stab at it...

    The idea is great, but drawing a pig driving a Caddy,

    with a grill and all that -- it's a great idea, but

    hard to draw, or hard to design if you will. So I

    kinda simplified it.

    Someone up to the challenge???

    Now we're getting somewhere!

    Thanks, o Anonymous Artist--that's a pretty good rendition of a toque-clad piggy. Now if we just drop Porky into a Cadillac or VW Beetle-esque convertible and put eGullet.org on the license plate, we've got something.

    Has anyone tried searching Google for images of these cars? We could do a nice cut 'n paste job.

    Mood enhancing Foods

    in Food Traditions & Culture

    Posted · Edited by Fresser (log)

    I am very passionate about oregano. Be it on pizza or in a salad, however it is presented, I go nuts. I liken it to how a cat presents himself after exposure to cat nip. I just start purring. PURR PURR PURR :wub: Another idea that I wanted to keep as my little secret (okay I'll reveal it because I love you guys) is the dipping of bread into soda pop. Normally I will start off with some oregano and when that buzz kicks in I will come down on Family Grains multi bread doused in diet Coke. :wub:

    Design the shirt for the Pig Pickin!

    in Southeast: Dining

    Posted

    The deadline for entries will be this Sunday, June 26th at 11:59 PM Eastern Daylight Time.  We have some solid choices, but we always want more options. 

    And isn't there anyone who can help poor ol' Fresser with his idea???

    Thanks for the plug, Varmint.

    To reiterate, here's my idea, eGulletarians:

    A toque-clad pig is driving a Cadillac convertible with a Weber grill perched on the seat next to him. A cartoon balloon announces, "Ah wouldn't miss this!"

    For the back, we show the porcine-piloted Caddy from the back. A placard attached to the window declares: "North Cackalacky or Bust!"

    Could somebody put this into a graphic? Thanks one-and-all!

    Design the shirt for the Pig Pickin!

    in Southeast: Dining

    Posted

    I have a dandy idea for the Pig Pickin' graphic, but alas, I can't draw. 

    If any graphic artists might be willing to share the fame and design the logo with me, PM me and I'll share the details.

    Here's my idea, eGulletarians:

    A toque-clad pig is driving a Cadillac convertible with a Weber grill perched on the seat next to him. A cartoon balloon announces, "Ah wouldn't miss this!"

    For the back, we show the porcine-piloted Caddy from the back. A placard attached to the window declares: "North Cackalacky or Bust!"

    Could somebody put this into a graphic? Thanks one-and-all!

    Spying on your kids' lunches

    in Food Traditions & Culture

    Posted

    This very subject was in our local paper just this week, in the FOOD section, of course.  Lots of debate back and forth, but my favorite MOM was the one who found out that her 12 year old daughter was drinking an 8 oz. juice at afternoon break, thus adding a hundred calories a day to the four ounces provided with her lunch.  Five paragraphs were devoted to this great transgression and the steps taken to correct it, plus the mother's great relief that she FOUND OUT IN TIME.

    You'd have thought she'd discovered Little Susie handing money to a dealer over the schoolyard fence.

    Good heavens! A twelve year-old is in the midst of a growth period. Is her mother trying to breed a young anorexic?

    Gas Station Pizza

    in Ready to Eat

    Posted

    Now I know that gas stations have sold snack foods for years, but this one made me do a double-take. Next to the gas station sign that said "Diesel: 2.49/gal." was a billboard that proclaimed, "Hot Pizza Slices Inside." :wacko:

    I can only hope they don't bake the pizza on the premises.

    Tell us about your first time

    in Food Traditions & Culture

    Posted

    We were three hungry college students, fresh from a fun afternoon at the Regenstein Library and in search of repast. Typically adventurous for the age, we schlepped down 53rd Street to Giordano's Pizza, only to hear it would be at least an hour before we were served. "That's too long," we agreed, so we moseyed westward down 53rd Street in search of someplace not so crowded.

    We happened upon University Gardens, an unassuming Middle Eastern joint. None of us had tried Middle Eastern food before, but with a chorus of "What the heck?" we entered and sat down.

    Shortly after we ordered, a mustachioed man named Khalil (who was known to the regulars there as "Mike") brought a tray with three falafel and tahini to our table. He dipped a falafel into the tahini, handed one to each of us and beamed, "On the house!" It was my first taste of falafel and I've been hooked ever since.

    Certainly "Mike's" hospitality was part of what made a falafel freak out of me. Has anyone else had such a gracious host upon your introduction to a new cuisine? Did the host stick in your mind as much as the food did?

    Tony Luke's Old Philly Style Sandwiches

    in New York: Dining

    Posted

    Marble topped counters wouldn't be appropriate at the One-and-Only-Original-Tony-Luke's.  In fact I suspect the clientele would be amused by any such attempts to "gentrify" the place.  Holly is definitely correct about the ambiance being very distinctly South Philly and that can't be transplanted.  If you ever want to amuse yourself you can shout out "Ant-ny" or "Joe-ey" at the Oregon Avenue Tony Luke's and see at least half of the guys in there turn around. :biggrin:

    Yo, Kay-TEE!

    You must take me on the Cheesesteak Tour when I manage to haul my carcass out to Philly. I've been known to walk seven or eight miles a day while traveling, so we can hit all the fine joints without me ballooning into Junior Samples-size pants.

    And I definitely want to visit Chickie's for the veggie sub with "(A)ged provolone that smells like feet." :laugh:

    Are you a Grits girl?

    in Southeast: Dining

    Posted

    Just like the English have the reputation for using cups of tea as a panacea, my mother had her favorite - lipstick.  I could be lying prostrate in bed after a week of the flu, or perhaps catching my breath after a delivery and she would say "you know, you would feel better if you would put a little lipstick on." :shock:

    Women who wear lipstick just make me quiver.

    After one eGullet dinner, Girlie Girl opened her purse and started reapplying her lipstick. I turned and stared at her slack-jawed, finally blurting out, "Do I get a big kiss?"

    She then turned and gave me a big smooch on the lips. :wub:

    Alas, that fizzled after a few months of dating, but I'm still transfixed by women who put lipstick on after a meal.

    Member-organized event: Heartland Gathering in MI

    in The Heartland: Dining

    Posted

    This really sounds tempting since I've always wanted to visit Zingermans.  How long is the drive from Chicago area to Ann Arbor?  I'm very new to this site but I sense that I'm very old compared to the rest of you.  Will I be the only over 50 year old there and will that bother anybody?

    There almost certainly will be others coming from Chicago. Fresser has already said yes, and a couple of others are tentative.

    I'm 55 :cool: , if that helps.

    Alter-cocker! :raz:

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