Kate Connally wrote:
> wrote:
>
>>On 1 Mar 2005 20:22:46 +0100, Wayne Boatwright > wrote:
>>
>>
>>>I wonder if there's a correlation between liking/disliking grits and
>>>liking/disliking beets. I love both!
>>
>>LOVE grits
>>
>>HATE beets. Disgusting.
>
>
> You said it! Grits, si! Beets, no!
> (Como se dice "beets" en Espanol?) ;-)


Remolacha or beterraba.

gloria p

Dog3 wrote:

> I like everything you listed. How do you prepare the andouille? I
> like
> country ham too. I've not done grits with the ham, it's usually some
> kind of potato, with cheese of course
>
> Michael

If I have some leftover already cooked (not likely), I just dice it up
and throw it in after I've sauteed some onion and garlic with the
grits after the water's come to a boil. I like cooking andouille out
on the BGE - it keeps the mess inside down and a little extra smoky
flavor certainly doesn't hurt. Presuming that I have to cook it
inside then use it, I dice it up and saute' the andouille with a
little onion, and then some garlic. Put on the water, then the grits,
then you're good to go. I know some people cook grits in milk, but I
don't see the point. Sure, they may be a bit creamier than cooking in
water, but that's what butter's for!

--
"Life is hard. Life is harder when you're stupid". - John Wayne

"Politics is war without bloodshed while war is politics with
bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying

Bob wrote:
> Kate wrote:
>
>> You said it! Grits, si! Beets, no!
>> (Como se dice "beets" en Espanol?) ;-)
>
> I just happen to know this one: Remolacha.
>
> Here's a Spanish tapa con remolachas:
> Remolacha al Anís (Anise-flavored beet salad): Beets are boiled,
> cooled, peeled, and cut into slices. A dressing is made from olive
> oil, red wine vinegar, chopped onion, and anise seed. The beet
> slices sit in the dressing for several hours.
>
> I add goat cheese or feta.
>
> Bob

I'm not crazy about beets normally, but that sounds great. I note
that you use a strongly-flavored cheese - is the goat cheese plain or
can you use a flavored cheese? And I suppose they would use goat
cheese as opposed to feta in Spain? I gotta try this.

--
"Life is hard. Life is harder when you're stupid". - John Wayne

"Politics is war without bloodshed while war is politics with
bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying

Pizen volleyed:

>> Remolacha al Anís (Anise-flavored beet salad): Beets are boiled,
>> cooled, peeled, and cut into slices. A dressing is made from olive
>> oil, red wine vinegar, chopped onion, and anise seed. The beet
>> slices sit in the dressing for several hours.
>>
>> I add goat cheese or feta.
>
> I'm not crazy about beets normally, but that sounds great. I note that
> you use a strongly-flavored cheese - is the goat cheese plain or can you
> use a flavored cheese? And I suppose they would use goat cheese as
> opposed to feta in Spain? I gotta try this.

I use chevre. You can use any cheese you like, but bear in mind that the
beets and the dressing will have strong flavors of their own, and while it's
okay to match a strong flavor with another strong flavor, if you do that,
the flavors have to go together well. For example, I don't think Cheddar
would work well in that salad, but Roquefort might. A mild cheese like
cream cheese would probably be fine also, since it wouldn't be a competing
flavor.

Bob

On Thu 03 Mar 2005 09:32:55a, Dog3 wrote in rec.food.cooking:

> "Pizen" > wrote in
> :
>
>> Dog3 wrote:
>>> I'm bored with eggs. I've made too many things with them. I decided
>>> to make cheese grits this morning. Shredded cheddar, a bit of chopped
>>> bacon, scalions and baked. Oh, lots of butter. Delish. But I love
>>> grits. I know there are grits haters and beet haters on this group
>>>
>>>
>>> Michael
>>
>> IMHO, people who hate grits simply haven't had them prepared properly.
>> But I am a Southerner, and thus may be biased on this subject (no -
>> you think?). In fact, a slice or three of country ham, with grits and
>> red eye gravy and fresh hot biscuits, makes the perfect breakfast as
>> far as I'm concerned. And as far as non-breakfast uses are concerned,
>> I've been known to serve pork chops with fresh greens, biscuits, and
>> fried grits for supper. Or grilled deviled shrimp with rat cheese
>> grits 'n' andouille. I think I'm drooling on the keyboard!
>>
>
> I like everything you listed. How do you prepare the andouille? I like
> country ham too. I've not done grits with the ham, it's usually some kind
> of potato, with cheese of course
>
> Michael
>

Michael you've got to try some slices of country ham, fried, then make the
red-eye gravy to use over the ham and grits. It's pure nirvana to most
southerners.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bob wrote:
>
> Kate wrote:
>
> > You said it! Grits, si! Beets, no!
> > (Como se dice "beets" en Espanol?) ;-)
>
> I just happen to know this one: Remolacha.
>
> Here's a Spanish tapa con remolachas:
> Remolacha al Anís (Anise-flavored beet salad): Beets are boiled, cooled,
> peeled, and cut into slices. A dressing is made from olive oil, red wine
> vinegar, chopped onion, and anise seed. The beet slices sit in the dressing
> for several hours.
>
> I add goat cheese or feta.

Shudder!

No-Beet-Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?