Supper.....

Comment

Comment by David, aka, "McScruff" on February 20, 2012 at 6:21pm

"The Final Swim" - I like that.

Comment by dick tabbert on February 20, 2012 at 1:17pm

David sounds like the beginnings of a fish chum.

Comment by David, aka, "McScruff" on February 20, 2012 at 11:03am

Grits - Southern Style

1/2 cup water

1/2 cup milk

1/2 cup grits (not instant type)

Bring water/milk to low boil, add grits and stir well. Turn heat to low simmer and allow the grits to "pop"  for 15 minutes, i.e., let large bubbles form and burst sloooooowly on the surface.

You never really cook grits fast or hard; they are always cooked slowly. When done, they should be creamy so they spread out on a plate. Adjust with a little liquid, as needed, to get them to this consistency. Serve with butter, grated cheese, scrambled eggs, sausage gravy, etc. When served with fish, they are great with a roasted garlic/butter drizzle.

Comment by dick tabbert on February 20, 2012 at 10:51am

Greg all them good recipe's out there and you come up with grits sound's like a waste of a perfectly good post to me. But who am I.

Comment by dick tabbert on February 20, 2012 at 10:48am

Jen the cheese part and hotsauce sound good so why ruin a good thing with grits?

Comment by Greg McWilliams on February 20, 2012 at 10:35am

Jen, Go ahead and post your recipe for chees grits, then I will post mine!!!!!

Comment by Jen Nayfly on February 20, 2012 at 10:28am

Tony I need to send you & Dick my recipe for cheese grits. Its the only way to eat em!!!!!! A lttle hot sauce mixed in also

Comment by Tony Livingston on February 20, 2012 at 10:23am

No skin, this pic is the "before" shot, showing the breaded fish before being dropped into the oil. I already posted an"after" pic  a couple weeks ago, so I thought I would snap a photo before cooking.

Dick, I'm with you. I can't tolerate grits. I do however, like Salmon patties..........

Comment by dick tabbert on February 20, 2012 at 10:21am

No I can honestly say haven't and I don't think that would even woo my taste buds. Grits is grits anyway you make them. Tony hang it up it's not going to happen no way.

Comment by Jen Nayfly on February 20, 2012 at 10:17am

Tony, looks like you left the skin on the gill???????? Or is it just the pic?

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