Obxgirl - will I be able to find grits in London
Aug 10th, 2006, 01:35 PM
#1
Obxgirl - will I be able to find grits in London
I saw your name many times in the London posts so from one Williamsburg girl to another, I would love to hear your favorite restaurant and activity ideas. We are going with the two teens and staying at the Renaissance in Holburn. I have done many searches and really do have a good idea what we will be doing but I value your opinions and would like to hear your favs.
Aug 10th, 2006, 01:45 PM
#5
I AM obxgirl, and dear Birdie, I'm here to report that London is about as grit-free as it gets. Foodwise if y'all know what I mean.
I am out the door to pick up the dd at KM's tennis facility. Will post later this evening.
ps. I think Birdie is being facetious about finding grits in London....
I am out the door to pick up the dd at KM's tennis facility. Will post later this evening.
ps. I think Birdie is being facetious about finding grits in London....
Aug 11th, 2006, 11:06 AM
#12
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FOr those of you dissin' grits you have obviously never had them prepared properly...this coming from a Yankee, btw. Polenta is made from the same basic ingredients but is certainly different (primarily in consistency).
Aug 11th, 2006, 11:09 AM
#13
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Grit's are NOT polenta.
"Hominy is made from flint or dent corn,varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. This process causes the hulls to soften and swell. The kernels are then hulled and degermed using friction, then dried. Grits, coarse whitish grains, are ground from hominy, ..."
Polenta is made from whole kernel corn that has not been alkali soaked.
The color, texture and taste are quite different.
>..having tried them once, why would you want to?<
Y'll ain't had real grits, honey chile.
"Hominy is made from flint or dent corn,varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. This process causes the hulls to soften and swell. The kernels are then hulled and degermed using friction, then dried. Grits, coarse whitish grains, are ground from hominy, ..."
Polenta is made from whole kernel corn that has not been alkali soaked.
The color, texture and taste are quite different.
>..having tried them once, why would you want to?<
Y'll ain't had real grits, honey chile.
Aug 11th, 2006, 11:11 AM
#14
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I doubt if many of you know what a grit is.
I live in a town with a restaurant named
The Grit.
Savannah style grits with broiled salmon steaks are very good, assuming the chef knows what s/he is doing.
I live in a town with a restaurant named
The Grit.
Savannah style grits with broiled salmon steaks are very good, assuming the chef knows what s/he is doing.
Aug 11th, 2006, 11:16 AM
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Take your teens to the Trocadero on Picadilly Circus. It's a loud three floor video arcade filled with all kinds of games including bumper cars to ride, believe it or not. They will never forget the experience, my son always loves his visits there.
Forget grits - take them to Daphne's in Chelsea for lunch, let them have the wild boar and pasta! My son and his English friends loved it!
Forget grits - take them to Daphne's in Chelsea for lunch, let them have the wild boar and pasta! My son and his English friends loved it!
Aug 11th, 2006, 11:28 AM
#16
Wow, I didn't expect to see such fun reponses about grits. Bob it's great to see your name. I used many of your suggestions about Canada.
Now about those grits. I do love them! But only with butter, salt, and pepper. I just do not understand some who like them with sugar. Long cooking is best but thank goodness for instant ones on those busy school morns.
Now about those grits. I do love them! But only with butter, salt, and pepper. I just do not understand some who like them with sugar. Long cooking is best but thank goodness for instant ones on those busy school morns.
Aug 11th, 2006, 01:35 PM
#19
My excuse is that I'm a transplant. But try getting two teens out the door, the kitchen cleaned, ready for work and fix slow cooked grits. Try the instant but add a little bit more grits and cook for an extra 30 sec. Not bad. I only use chix broth when I make baked grits as a side dish. Mixed with cheese. Yum!
Aug 11th, 2006, 01:55 PM
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I have a friend, Yankee type, from the UP of Michigan. He eats roasted peanuts shell and all. Says when he was in the US Army at Fort Benning some boys from Auburn taught him how to eat peanuts.
I see two possible explanations.
1. The Auburn guys were eating boiled peanuts and my UP friend did not know the difference.
2. The Auburn guys were having fun with a non Southerner.
The possibility that the Auburn guys actually were eating roasted peanuts in the shell is very remote. Those guys work hard to perfect ways to grow them.
Even our old dog would crunch the shells, extract the nut, worry the red skin off the nut, spit out the skin, and eat only the nut.
You may infer what you wish from this.
Contrary to what you might expect, the Grit serves items like hummus on a bagel, falafel, tofu, black bean chili, pasta fagioli, and tabouli.
Sorry, grits.
Come to think of it, it is not a very Southern place, except for the nachos, quesadillas and corn bread!
Perhaps the Pilsner Urquell is Southern.
I see two possible explanations.
1. The Auburn guys were eating boiled peanuts and my UP friend did not know the difference.
2. The Auburn guys were having fun with a non Southerner.
The possibility that the Auburn guys actually were eating roasted peanuts in the shell is very remote. Those guys work hard to perfect ways to grow them.
Even our old dog would crunch the shells, extract the nut, worry the red skin off the nut, spit out the skin, and eat only the nut.
You may infer what you wish from this.
Contrary to what you might expect, the Grit serves items like hummus on a bagel, falafel, tofu, black bean chili, pasta fagioli, and tabouli.
Sorry, grits.
Come to think of it, it is not a very Southern place, except for the nachos, quesadillas and corn bread!
Perhaps the Pilsner Urquell is Southern.
