Tilted Forum Project Discussion Community - The Deep South, Grits & Boiled Peanuts

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- - The Deep South, Grits & Boiled Peanuts (https://thetfp.com/tfp/tilted-food/111236-deep-south-grits-boiled-peanuts.html)

Quote:

Originally Posted by shalafi

Well.....I use a sauce pan to make mine but I suppose a frying pan would work :lol:

I've used a frying pan when desperate (and a poor college student).

That's really odd. I didn't know there were so many fans of Luzianne. It's my favorite tea...my mom used to make it all the time. :) I could quite literally drink a gallon (or more) of that stuff per day.

Quote:

Originally Posted by shakran

considering the gastronomics of the south it's a bloody miracle they don't fry the damn tea.

;)

Giggle giggle giggle giggle...

ok that was my laugh for the day, thanks shakran :D

Quote:

Originally Posted by shakran

considering the gastronomics of the south it's a bloody miracle they don't fry the damn tea.

Maleficent may have gotten her giggle, but I guarantee that every Southerner who read this (including me) at least THOUGHT about it for a second.

Fried tea. Hmmm.......

Quote:

Originally Posted by warrrreagl

Maleficent may have gotten her giggle, but I guarantee that every Southerner who read this (including me) at least THOUGHT about it for a second.

Fried tea. Hmmm.......

i am wondering if i could use sweet tea as part of a basic marinade, and then fry chicken. i'm the type of fool that will try it.

Green tea chicken is found in a lot of chinese restaurants :D

Quote:

Originally Posted by pigglet

i am wondering if i could use sweet tea as part of a basic marinade, and then fry chicken. i'm the type of fool that will try it.

I dont see why not, you can beer batter stuff, why not tea batter..although that sounds more like it would make pancakes or something lol

shit, i might even try it with luzzianne, since everyone and their brother apparently thinks its the way to go.

Quote:

Originally Posted by pigglet

i am wondering if i could use sweet tea as part of a basic marinade, and then fry chicken. i'm the type of fool that will try it.

I dont see any reason you couldnt use it in a marinade. Or maybe even reduce it and add something like maybe some kind of citrus to make a sweet sauce for a chinese type dish similar to bourbon chicken or something.

since reading this thread the last couple days Ive been considering buying some luzianne too

Celestial Seasonings Tangy Orange Chicken

1 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon good black pepper
4 large boneless skinless chicken breasts, cut in half
1/2 stick (4 tablespoons) butter
3-1/2 cups water
4 Tangerine Orange Zinger® (OR Mandarin Orange Spice® tea bags)
2 teaspoons sherry
3/4 cup orange marmalade

Preheat oven to 350 degrees. Combine flour, garlic powder, black pepper, and chicken breasts in a large zipper-lock plastic bag. Seal and shake well until chicken is thoroughly coated. Melt the butter in a large frying pan over medium heat. Add the chicken breasts and cook until brown on both sides. Set aside. Boil the water, lower the heat to a simmer, and add the tea bags. Let steep for 5 minutes. Squeeze and remove the bags and discard. Add the sherry and the orange marmalade and blend evenly. Pour the sauce into a shallow baking dish. Add the chicken. Bake uncovered for 20 minutes, or until the chicken is cooked through.

Serves: 4
Preparation Time: 25 minutes
Cooking Time: 20 to 30 minutes

Any tea would work though

Shakran's second law: When mentioning food stuffs to any southerner, they will immediately ponder methods of frying it.

If god hadn't intended us to fry, he wouldn't have given us Crisco.

of course, I do not use Crisco...but then, I do not believe in god, either...in-ter-est-ing

Yet some laws are universal in nature...simply a part of the cosmos...as is the utter deliciousness of a piece of chicken fried in about 3/4 of an inch of CANOLA oil. We're coming along.

Quote:

Originally Posted by mixedmedia

Yet some laws are universal in nature...simply a part of the cosmos...as is the utter deliciousness of a piece of chicken fried in about 3/4 of an inch of CANOLA oil. We're coming along.

Have you ever seen canola fields in bloom? OHHHHHH! The most unbelievably gorgeous shade of yellow you can imagine.

No, you actually can't imagine a yellow that beautiful until you see it. We have them bloom in south Alabama (L.A.) in late March and early April.

Quote:

Originally Posted by Charlatan

Shakran's second law: When mentioning food stuffs to any southerner, they will immediately ponder methods of frying it.

keep it going! Before long I'll have more than Newton! ;)

Heck, if folks are deep frying coke now, I don't see why they wouldn't fry tea.

Quote:

Originally Posted by Sultana

I am not Southern.

I do not like grits. Or cream of wheat. At All.

I do, however, love boiled peanuts. But I have to resort to boiling regular raw peanuts, or else buy fresh raw green peanuts over the internet, which is just crazy. I wonder if I can pick up a bushel of them over the holidays while I'm in Florida *and/or* South Carolina? (I'm serious, I'm going to be in both places. I could be the missing mixedmedia/pigglet link.) Will the feds jack me up if I attempt to take them over the state line? (The green peanuts, not the TFP members.)

Also looking forward to the annual gorging myself on Chik-Fil-A.

Yea, I've looked on the web at green peanut prices, completely outragous. However I am becoming a bit desperate. I miss the peanuts and grits, although I am home now so I can have as many grits as I please to make.
I had some boiled peanuts in Florida last summer when I was there. Oh memories...
*Note* I forgot about making this thread because school was getting hectic, Although so much fun to read!:cool:

Speaking of tea in food, from the NYTimes Magazine this week:

http://www.nytimes.com/2006/12/17/ma...WLfTY+VUjSC1Eg

Quote:

Food: The Way We Eat
Steep Increase
By DANIEL PATTERSON
Published: December 17, 2006

Most people think of cooking as a creative profession. But when you (that is, I) spend your days yelling at your fish purveyor, becoming trapped in interminable meetings and then scrambling to cover for a cook who had a bike accident or developed a mysterious skin condition, it leaves little time to ponder new ways to cook a carrot.

At moments like these, the modern chef reaches for a familiar recipe with one hand and, with the other, into a pantry well stocked with rare, obscure and expensive foodstuffs: a little black truffle to tart up a mayonnaise, a touch of argan oil to accent potato soup — or better still, ingredients that aren’t associated with cooking at all, like tea. For chefs who are restlessly searching for an edge over the competition but are still bound more closely to what they know than they often care to admit, tea provides an easy way to dress up their offerings. With little expense or effort, it allows them (ahem, us) to transform ripe litchis into litchi-jasmine sorbet or a simple custard into green-tea crème brûlée. As with many of our culinary “innovations,” there’s a bit of cultural philandering involved: in Asian countries, the concept of cooking with tea is almost as old as tea itself and has engendered a few clichés of its own (think tea-smoked duck).

Tea may be a flavor shortcut, but a gimmick it is not. When I hired a pastry chef from New York several years ago, it wasn’t the yogurt foam or the Indian-spiced desserts that grabbed my attention — it was that inspired combination of litchis and jasmine, two ethereal flavors that encircled each other like a gustatory double helix. Huh, I thought, what an interesting idea. Cooking with tea. I could do that.

And I did. I’m not a tea drinker, so I was happily surprised to find good-quality teas readily available that bore scant resemblance to the unpalatably grasslike or fruity blends I avoided growing up. While the selection in specialty stores is dazzling (both in price and quality), supermarkets also carry plenty of teas good enough for cooking.

I treated brewed tea like a quick, flavorful stock, using jasmine or Darjeeling to cook rice and black tea to braise pork, which I finished with prunes and orange zest — southern France by way of China. Tea’s slight astringency makes it a natural partner for sweet-and-sour ingredients, like the honey-and-lemon-glazed turnips that I paired with cod crusted in pistachios and powdered green tea. I fell hard for Lapsang souchong, a smoked black tea, with which I flavored everything from duck jus to chocolate bread pudding.

Tea has a way of making the most mundane dishes feel exotic and new — for example, chicken soup infused with green tea. No tea can save a badly made stock, but it will make a good one better, adding a nutty dimension. The technique is easy: simply add about a tablespoon of tea leaves for each cup of hot (just below a simmer) liquid. As when brewing a pot of tea, the intensity of flavor and bitterness are controlled by the length of time the tea spends in the liquid, so keep tasting, then strain when it tastes right.

Desserts are particularly partial to tea’s charms, whether combined with fruit or infused into custards, ice creams and sorbets. You might be one of those people — and I’ve talked to a few — who feel that mucking up a perfectly good chocolate bread pudding with smoked black tea is a cheflike conceit, but the proof is, well, you know. The tea lends the creamy chocolate a rich, smoky decadence, its darkness buoyed by the cheerful tropical warmth of the accompanying mango. Eventually, I moved on to herbal teas, like chamomile, which I ground and added to almond cake to delightful effect.

Tea is not, however, an infinitely forgiving ingredient. The oolong-citrus broth I excitedly made to accompany a fillet of steamed snapper? Not so good. It tasted like a parody of nouvelle cuisine. But that same oolong, ground and used to season seared scallops, was transformative. The tea gave the scallops an earthy, vaguely mushroomlike aroma, its bitter and floral qualities making a terrific foil for the intense sweetness of the shellfish. Combined with a bright citrus sauce (this time tricked out with a generous helping of butter), it’s a 10-minute recipe that will impress the most discerning dinner-party guests.

And maybe even a few restaurant customers.

Man I want some grits.

Quote:

Originally Posted by maleficent

Mal, is this like the Panda Express Orange Chicken? If it is and I can make it as good as them or better...mmmmm :D

Quote:

Originally Posted by mixedmedia

This thread has inspired me to cook breakfast for dinner tonight...complete with, you guessed it, GRITS! mmmmmmmmm, can't wait.

btw, ghoastgirl, I'm from Atlanta. My father and stepmother lived in Marietta for years...they make good grits there. ;)

Word for the Georgians..
Yea Marietta is nice...well was. To be honest the whole area is too conjested for me to ever want to live there again. What area did you live in? Near the Big Chicken by chance?
We lived about 5 mins from it...being from GA only you would be able to understand :suave:

Woops...sorry this is GG btw...on JS's name...woops

Quote:

Originally Posted by JStrider

I never lived there. My dad moved there from Atlanta when he married my stepmom back in the late '80s. I was already grown and on my own.

I remember the Big Chicken...but I couldn't tell you how far they lived from there. It's been years since I've been back there (they moved to Florida around 1992 or so). They lived in a subdivision that seemed to be in a newly developed area of town...at that time. But every time I visited there they would take me to breakfast at this great little mom and pop kind of restaurant. Unfortunately I can't think of the name. It was always packed.

Polenta---authentic Italian peasant food, which obviously has variations throughout the world, its cheap, easy to make and filling. My mom used to make the porridge and pour it onto a huge wooden chopping board, spread it out, cover it with tomato sauce, pepperoni and mozzarella cheese....everyone got a spoon and worked their way to the middle.
Best meal ever.

Grancey and I were watching Wheel of Fortune the other night, and the show was filmed in Charleston, SC (Vanna's hometown). One of the puzzles was "Sauteed shrimp over cheese grits." We looked at each other in utter shock. What kind of sick fucks do they have in South Carolina?

Fried shrimp or boiled shrimp MAYBE.....

Quote:

Originally Posted by mixedmedia

I think I know which restaurant you're talking about..
The Marietta Diner. Open 24 hrs a day, best food, huge cakes and always great. I remember the place when it just opened and I was a kid. It moved three times, and is on it's fourth expansion down the street from the Big Chicken.

Sorry for the late response lol.

I'm in the middle of cooking up 6.5 pounds of boiled peanuts that I bought while in town for my Grampas Funeral.

grits

parmesan cheese and a little garlic
sharp cheddar, green onions, garlic
sriracha sauce and a little brummel and brown.
sundried tomatoes chopped up very fine and smoked gouda cheese... and a little garlic.
or just brummel and brown, salt and pepper.

boiled peanuts = nasty.
IMO.