The Deep South, Grits & Boiled Peanuts
 

I grew up in Marietta, GA a small suburb in Atlanta and being from the deep south we had grits often times at breakfest every Sunday before going to Southern Baptist church.
I was curious what recipes, if any others besides cheese and butter have people tried involving grits before.
If you don't know what they are, you're most likely not from the south.
I live in Lubbock, TX now and not many people here are from the DS and look down on them, any thoughts?
Also, does anyone know a place to get regular, unsalted, green peanuts for a decent price per pound?
I've been dying for some boiled peanuts since my trip to Florida this summer.
Again, Texas does not have green peanuts, just salted. Any type of processed peanuts will not do, must be green.
Suggestions on both would be appreciated, where to locate and recipes.
Thanks!

Butter is, as you well know, the only REAL way to cook grits ;) If you want a little difference, crumble some bacon up into 'em just before serving.


As for your peanuts, you're probably not gonna find them locally, but you can get 'em from here:

http://www.whitleyspeanut.com/rawpea...aign=winter+06

so, er what are they?

Grits are ground hominy, otherwise known as dried corn.

I've only ever had them with sharp cheddar cheese, bacon, or plain butter.

mmmmm...I just had some this past weekend.

Oh ho! Not just dried corn, but corn that's been soaked in alkali water until the germ is removed. Then it's dried and ground up. Google to see where you can order grits from- I'm SURE there's somewhere that will mail-order!

I really like grits when they're done right, and I agree the only way I like mine is with butter and salt. I really, superiorly, extremely DETEST boiled peanuts... but good luck to you in finding some!

so do you make them into a pancake or something?
i'm thinking that if they are ground up then you use them kinda like flower is that right?

No, they are made into a porridge-like side dish. Usually served at breakfast, but I've had them with dinner, as well.

Grits are a lot like rice. Pretty much the same consistency except much more ground and porridgey. They taste like corn sludge, which is better than it sounds. They're also pretty gross without butter or salt or something in them.

that's almost like the italian version of grits - otherwise known as polenta.. that is sometimes made into a cake and grilled..

my old roommate and I used to cook up some nice greasy bacon, sausage, and fried eggs and chop it all up in a bowl of buttered grits.

I have also heard people mention grits n gravy but I've never had it so I'm not sure what kind of gravy they use. Maybe sausage gravy like you would use on biscuits?

Redeye gravy. Made with ham.

But really, gravy on grits is a waste of calories. If you're gonna have gravy with a breakfast, you wanna make bacon gravy (cook the bacon, stir flour into what's left, then pour milk in to get the right consistency, salt to taste) and pour it over your biscuits ;)

This is making me really hungry. There's a place here in Memphis that does a crawfish and grits dish. Unfortunately, I don't have a recipe.

yeah i love polenta - oh and just realised that i spelled flour 'flower'. doh.

Don't sweat it fatbob, you're talkin' to a bunch of backwards suth'rn folks anyhow. We never did cotton much to stuff like readin' and ritin'. :D

I love these Southern culinary threads.

Grits? Yes, I'll take mine with butter, salt and pepper. Add sausage (much better than bacon for grittage, in my opinion). Of course, there's the infamous shrimp and grits, which you can build to an etoufee if you like. i know, i know - some food network junkie is saying "but pigglet, an etouffee is over rice..." well, i'm not arguing. i'm just saying i almost had a 'when harry met sally" sally-in-the-diner moment with a grit-based shrimp etouffee a few months ago.

shakran speaks the word and the truth on the redeye gravy (i.e. country ham grease with coffee added to taste)...but this nonsense that any application of red-eye gravy could ever be a waste in any shape or form....well, personally, i just find that disgusting ;) seriously, add some eggs over-easy, and this party is starting to cook.

for the green peanuts, look around at your local farmer's market. they might not carry them in the grocery store, but i'd think someone has got to be selling raw peanuts.

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. ;)

I'm just saying given the choice between eating grits with gravy (instead of their rightful butter) and eating biscuits with gravy (instead of that jelly/honey crap the rest of the country thinks is good), I'm goin' with the biscuits every time. ;)

You know I just realized I lived in St Marys GA (about as far south as you can get without hitting FL) for like 3 years and I don't know that I ever had a single grit the whole time I lived there. I did develop an appreciation for fried okra though.

dude, shakran - what type of awful prison scenario is this :) i mean, what's with the choosing? i'm taking my grits, my biscuits, my country ham and fried eggs, and i'm dumping copious amounts of gravy over the whole thing, and i'm eating with an oversized spoon. its breakfast time, and i've got some work to do...

if i had to choose...i think i just might be right there with you. incidentally, i've come to like cream of wheat a bit more than grits these days. i know, blasphemy...and yet, i can't stomach the concept of cold-ass oat meal. blech!!!

I LOVE Cream of Wheat, with butter and brown sugar *drool.* My mommy used to make it for me. :)

Ain't no blasphemy. They're two entirely different bowls of delectable mush.

mmm i want some grits.
anyone want to swap for some haggis?

I'm already fat enough, dammit, quit trying to make me the size of a house ;)

Actually the choice comes down to meats cooked with the breakfast. If I cook bacon it's gonna be bacon gravy, which doesn't really work on grits. And since biscuits and gravy is far superior to grits'n'gravy, bacon is on the menu when I make biscuits. Since bacon's been cooked, ham is out on biscuit day, so no redeye gravy.

You might be able to get someone from the deep south to swap actually. My great aunt was from Mississippi and always loved her pickled pigs feet, and thought scrambled eggs weren't complete unless you stirred in some squirrel brains. And then there were the chitlins. I am not making this up, but I wish I was ;).

you know, i dated a chick once who did that to her cream of wheat. being from virginia beach, she seemed to suffer delusions that she was southern, but i mean really...don't you feel just a little bit bad for the brown sugar? you're talking about cinnamon toast, with Creamowheat substituted for the bread. It hurts me to know you do that. Sausage and butter. So good.

/secretly scared that i might like the brown sugar. i always assumed my lady friend was just a freak, or had suffered some localized brain trauma. i've heard of that for oatmeal, but the cream of wheat too?

shakran: we all have sacrifices and tradeoffs. what can i say - i love the sound of all this stuff.

so yeah, ghost: did you get resolution on your issues? i mean, we can always get into fried chicken and pulled pork barbeque, and then have the ensuing argument about sauce (vinnegar pepper, of course). or the whole sweet tea debate.

[QUOTE]Pardon me, but my family is about as mainline Southern protestant as you can get and we eat our Cream o Wheat with buttah and brown sugah, thank you very much. Hmph.

I'm from the Pacific Northwest and we always ate our Cream of Wheat with brown sugar. No butter, though. Just a dash of milk. Whole milk.

I might have to try this butter on Cream of Wheat business.

m^2,

hold up - i never dated you...did i?

I can say with absolute ironclad certainty...nope. Too bad, perhaps...

perhaps??? perhaps???...that's just crazy talk.

regardless, to clarify: i wasn't saying my former flame wasn't Southern because she liked the brown sugar on the cream of wheat, but because she was from virginia beach. now, the fact that snowy is chiming in to the affirmative of your position may not necessarily strengthen its truthiness, but heck - we'd take snowy down here any day. god knows we need the good teachers...

Well, yes, maybe I was a little harsh.

Maybe the truthiness is not strengthened, but for sure the tastiness is.

harsh? i wouldn't necessarily say that - i mean, if you can't stand the heat, stay out of the kitchen, and so forth. 'lil pigglet was trying to make a jokey-joke, that's all ;) i mean, after i keeded thee about the floridian southernality, well heck. its hard for me to imagine brown sugar on the cream of wheat - but that's mostly because when i hear grits/cream of wheat - my little taste buds start to generate thoughts of grease. is that healthy? why, of course not. but its just so damn good.

yeah, well y'all seem to have pretty good taste, so who am i to judge? i mean, tomato, to-mah-to. let's just agree that john bolton couldn't get the cream of wheat, regardless of acroutement, through the vestigal hair-gate that is his mustache, and that sausage is way better than sugar, and call it even? :D

Aw, shucks, sweet pigglet. I was just jokin', too. It's called banter...watch His Girl Friday or The Lady Eve and get back to me. ;)



:lol:

Oh man, you're too much...hair-gate :lol:

No, John Bolton looks to be more the type to have fried egg and hot dog sandwiches for breakfast.

And grease and sugar just ain't to be compared. It's like comparing, well, apples and oranges. Grease has its place...in my homemade collards and green beans. In red beans and rice. To grease the sides of my cast iron frying pan before baking corn bread in it. But never, ever will it touch my Cream of Wheat. So there.

holy shit, homework? i mean, i kind of understand this whole banter thing...but new movies to watch?

oh, hold on? ah yes, i'm a movie whore. very well, i'll just imdb them, and see what we can't do about that. if these were books, what kind of books would they be? and, umm...you know, that tracks back to the issue of peanuts, becuase, umm...you could get peanuts while watching a movie. and such.

well, i call 'em like i see 'em. but i guess jabbing ole bolton might be some of cross-post thread jack get me in trouble with the mods type thing. maybe i'll traipse over there and chime in - but shit, what can you say?

drop those nasty-ass collards out, and now we're talking. i might argue grease is also effectively deployed in chili-cheeseburgers and what-have-thee, but the corn bread is making my mouth water. i mean, you just had to throw that in, didn't you? fie on you woman!!! as far as it not getting into the cream of wheat - i'm crying a little, on the inside, about the travesty of the situation. but i guess you can't win 'em all...

Y'all are making me hungry.

Well, in books they would be categorized simply as humorous...but thanks to the magic of glamour era filmmakers such as Howard Hawks and Preston Sturges, respectively, they are called screwball comedies. These two especially rife with a thinly veiled banter representative of the battle of the sexes, intriguingly tinged with sexual teasing and innuendo - brilliant! And both sides wage very admirable campaigns. I recommend them both very highly. Ball of Fire and Sullivan's Travels are two other sterling examples in this vein of filmmaking.



Not much to say at this point. History happens fast these days.


Nasty-ass collards? Well, I never...

Well, yes, actually I have heard that before. But fuck ya'll. Collards rock! :p

well indeed. i have nothing to say of anything approaching quasi-intellectual merit regarding your cinematography. i mean, color me an idiot on the whole thing. movie whore? ha, hardly. i'm just a two-bit tawdry hussy. crap...you have to actually know stuff? since i have nothing worth reading to say, i guess homework assignment it is. and yet, i still typed all this crap. at least if i'm going to be a jackass, i can be a brazen jackass. goddamn it, i'm so talented. and i love grits



of course you've heard it before. that's because they're fucking nasty. you're just crazy..but that ok, i still love ya ;)

Would you two like to be alone? ;)

And you're wrong about collards. They're great. Cook 'em with a little bacon fat.

Exactly. Thank you. You see, I have a little cup of bacon fat sitting on my stovetop right now (from my aforementioned breakfast dinner the night before last) which I intend to use this weekend in a big ole pot of steaming, delicious collard greens. :love:

And, no, pigglet and I don't need to be alone. We like people to watch. :p

And I apologize profusely for helping take this thread so far off track. I will desist.

I LOVE boiled peanuts, too.

[QUOTE=mixedmedia]Butter and brown sugar here. All the way. Butter and sugar or splenda if they don't have the good stuff.

[QUOTE=Spanxxx]spenda? splenda??? ok, i protest. i'm locking the two of you away somewhere - perhaps a vat of creamowheat, brown sugar, splenda, and butter. :D

this has been one of the most entertaining threads in cooking...

and actually made grits good :D

mal, so you've recently purchase, prepared, and injested grits? i'm so proud of you. tell me you did it with sausage and butter, salt and pepper? even if you didn't, lie to me baby. LIE!!!

[QUOTE=pigglet]I did not write that, you interloper. I don't use Splenda in anything. White, refined, granulated, sticks to the countertop SUGAR.

Remember when your mom used to make Kool-Aid and she'd add a full, rounded cup of sugar to it? Those were the days. When we weren't afraid of things like sugar and bacon fat. They were our cherished friends. :love:

And actually a bath of Cream of Wheat sounds oddly inviting now. Talk about comfort food.

Arrgghh!!!Don't quibble details with me...details/scheetails!!! You sugar wheaters are all the same!!! Alas, we never got full rounded cups of sugar in our kool-aid. We had to steal the neighbors Capri-Suns out of the trash, rinse them out and pretend...our parents just gave us salt and told us to "make believe."

sniffle, sniffle

Ummmm--- uhhhh... Yeah... Sure... I did... and I liked it too... my cardiogolist said thanks for the additional business he thought it was going to be a lean christmas but I helped out some with that :D

oh mal, you gotta work on this lying thing...your cardiologist would give you double extra super-good gold starts for my fine dietary suggestions. if he doesn't, he's a quack. a charlatan (no offense Charlatan) - in short, judge your doctor by the amount of grits s/he eats. can't go wrong. if that fails, see how many handle of gallo wine s/he typically finishes in a day. anything 1.5+, you're in bonus land.

Capri Sun??? Oh my god, you're just a baby. ;)

i'm just a wittle pigglet, after all ;)

Capr Sun? I've seen it, never had it.....we were raised on honest to goodness sugar kool aid and Shasta (nastiest stuff ever invented if you want my opion)

I cant believe I've actually now seen a southern person admit to eating cream of wheat over grits....gag that stuff is nasty.

I love grits but I cant offer any variations that havent been offered here. yummm red eye gravy, my great grandmother made the best in the entire world, mine never tastes like hers :(

I'm not sure if you're referring to me, but I never said I preferred Cream of Wheat to grits. They're two totally different dishes. I love 'em both.

And I know what you mean about the gravy. My mom never made redeye gravy, but she made delicious country fried steak with gravy and I have NEVER been able to duplicate it. Even with her exact recipe. She just had the touch.

lol yeah I meant you....let me rephrase....I've never met a southerner that confessed to LIKING cream of wheat period. I remember my mother made me try it when I was younger (we were visiting a yankee friend lol) and it was just awful. THEN to add insult to injury my mother decided to make it to see if the other person just made it wrong or something....nope just as bad.

I do love oatmeal though, maple and brown sugah!!!!!!

holy junk, shani: el pigglet is a Southerner, and I have to confess I've developed a weakness for the cream of wheat...something about the pap-like consistency, so good, so good. particularly if you make it with milk instead of water...i would have thought oatmeal would have been a bigger stretch. and you're on the brown sugar train? help, help - i'm being defeated... ;)

Cream of Wheat made with water? Oh, perish the thought.

I love brown sugar more than a person really should lol

Friend, I'm starting to suspect you're not southern. No sugar in cream of wheat? No collard greens? You SURE you're not from Iowa or something?

shakran, oh yeah. i'm positive. i've got enough other purely southern traits, trust me. i mean, what's more southern than grease and fried food? two weekends ago, i went the Beacon Drive-In in Spartanburg SC, and had a double chili cheeseburger-a-plenty, all the way. i ate everything in the box, including all the ketchup in the packets. yes, i thought i was going to die. yes, i was amazing. if you've never been to the beacon, think the varsity in atlanta. i will have to say that the guys in the midwest make a mean pizza. i've had 'em from all over, and papa del's in champaign, illinois is the best i've had thus far.

damn it, i'm sitting here having vegetable soup and pickles, and all that's on my mind is montrously sized portions of extremely decadent food.

but yeah, i can't help you with the collards - my uncle eats them by the bushel. just the smell of them makes me want to cry.

and cream of wheat + butter (plus, of course, sausage and/or scrambled egg mixed right in) equals a little bit of heaven early in the morning. and to think i drove past chic-fil-a on the way in. what was i thinking?

I have to confess. I like collards the southern way but I actually prefer the way my Brazillian friend used to make them. He cut them in to thin slices (I can't remember the word for that) and sauteed them in olive oil with garlic and onions.

On a side note. Can I come over to your house for dinner MM? Or just send me some leftovers.

And since we have moved on past just grits n boiled peanuts does anyone else just frikkin love the swamp cabbage?

Oh God I love the Beacon!!! Not as good as the Varsity, but its the next best thing in my book

yeah, i hear you. i really shouldn't put this "on record," as my family is sort of from spartanburg...but i'd have to agree. in fact, i think i'd often take rush's cheeseburger...but those onion rings at the Beacon are solid. in fact, that's one area i'd take the beacon over just about anyplace else. don't think y'all have rush's down there...but its a decent replacement if you're around the midstate SC area and you need a quick fix.

I agree on the onion rings, I prefer mine solid. I've had some "fun" times at the Beacon hehehe, very memorable

sort of from Spartanburg? lol Im from Cowpens (born in Spartanburg General, but that was the only hospital in Spartanburg Co back in the 60's)

There's a sweet tea debate?

yeah, i'm born and bread columbianese - but parents/grandparents are always from that area. we have land out in roebuck near walnut grove. now we've spread all the way to columbia and even greenville. taking over the world, one hectare at a time. my grandkids grandkids will perhaps live permanently out-of-state. now that would be something.

of course there is a sweet tea debate!!!!!! Im VERY picky about my sweet tea

and no, you can not make unsweetened tea sweet once its cold

lol Pigglet, wonder if we are related somehow

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.

yep, in fact there's probably two. the big debate is between the heroes of our story, the Enlightened Southerners, who know that sweet tea is manna from heaven. Then there are Those-We-Speak-Not-Of, who have been mislead into drinking unsweet tea (flat tea, black piss, whatever you want to call it, bracken swamp detritus). There's also the internal debates over proportion of lemon and/or lemonade that should be added; but these are the perfectly understandable quibblings of brethren experts; unlike the unholy assault caused by cries for "unsweet tea."

Me? I'll take mine sweet, obviously - with two lemon slices. In the summer, I can knock out a half tea/half lemonade combo, state. Also, I personally would like mine over crushed ice, but I don't usually fight much over it.

The Beacon's sweet tea is the gold standard for me.

mine is better than the beacon's :thumbsup:

Hey now!! if'n it's good tea -it need not be sweet -lipton is bilge water but get a good tea -it's fine and dandy on it's own....

THis was how the civil war started - sweet tea vs good tea - Im convinced :D

Would you like a couple pieces of bacon in that? :lol:

UN-sweet tea????? My God man! Say its not so! That has got to be some Godless heathen yankee custom. No self respecting southerner would ever condone such a sacrlilege. As for the lemon. Ok I can see the debate there. I'm currently on a no lemon kick. Crushed/cracked/cubed ice doesn't really matter to me. As long as there is alot of it.

And how true shani. I don't think even the Myth Busters could come up with a way to properly sweeten a glass of cold unsweet tea.

Oh dear God, now the debate has turned to sweet tea. This leads me to a question--what basic black tea do most of you use when you make sweet tea? I love sweet tea, but I'm used to drinking good hot tea (Twinings or better), which is not appropriate for sweet tea. I'd really like to make some soon, as I have totally quit drinking anything with HFCS, but I still have a sweet tooth :)

Oh, and I saw the Beacon on Food Network a while ago. Looked just like my kind of joint. Mmmm.

I use Luzianne and Luzianne only, I cannot abide Liptons or Tetley *shudder* to make my Southern Table Wine.

shalifi I have found one way to make cold sweet tea drinkable (my trick I use in Chicago) ask for only 3 quarters of a glass of "tea" then ask for a cup of hot water, disolve the sugar in the hot water and pour into the tea glass and stir well. Thats as close as you'll ever get to it tasting right

Shani, that's saying a lot. i'm saying i can't possibly believe that, but i'm saying....wow.

mal, i love you, you know this...but i mean, there's tea...you know, all the crap that i drink with my friends who wear black turtle necks, and then there's tea. which is sweet tea, which is awesome.

sultana, i already told you to let me know when you're coming through - boiled peanuts shouldn't be a problem. and this link thing between me and m^2 sounds pretty hot ;)

shalafi: i'm sorry you had to find out this way. it will be ok.

snowy: i'll go with lipton english black as the most common stock, although i'm sure there are contenders. you should definitely Beacon - and shani was spot on about the Varsity. If you get to the Beacon somehow, I promise its a unique experience. The guy taking your order 1. doesn't speak what you would consider English, 2. he just yells it over his shoulder, 3. people who have never been there before get flustered and scared as he hollers them to give him their order. they're usually trying to ennunciate their orders and ask for the dressing on the side, honkey-ass shit like that, 4. your order magically appears at the end of the line.

edit: shani i see we disagree on basic teas, but i'll give you that luzianne is quite fine. i suppose we are now shedding light on this whole sweet tea debate.

I dont say that lightly pigglet, my grandfather was the pickiest sweet tea drinker I've ever known. When I was little, I've actually been in places where he went back to the kitchen to show them how it was supposed to be made. He LOVED the beacons tea and told me himself mine was better hehehe

well at least in his opinion it was, and thats good enuff for me hehehehe

sulty: where in FL are you visiting?

snowy: I usually just use lipton.

I've never been to the Beacon, but some of my earliest, most fondest and delicious-est memories were of my dad driving my brother, sister and I to the Varsity in downtown Atlanta. I LOVE that place.

That might can be arranged, shalafi, but your on your own if you do. You know that scene in A Charlie Brown Christmas when the Peanuts gang gathers around the little Christmas tree to decorate it and their little arms are flying everywhere? That's what my kitchen looks like at dinnertime. :p

And those Brazilian collards you described sound good. Yum!

Gawd, I'm not sure what swamp cabbage is.

I do like cooked cabbage, though, with lots and lots of butter. :)

Of course not. You must stir the sugar into the hot tea right after taking the tea bags out. It baffles me how people spend their lives determined to sweeten cold tea. You'd think they'd learn.

Luzianne. It truly is the best.

we may not agree on cream of wheat, but at least we agree on tea lol

Unfortunately there are no stores in Oregon that carry Luzianne tea (I had a feeling, but I double-checked their website to be sure.) Now, I could order tea off of their site, or else I could find a similar product that IS available in Oregon. Anything besides Lipton--Lipton just gets too bitter if it steeps too long. Ugh. No thanks. If anyone has any additional tips--like what you would use instead of Luzianne, if you had a second choice--that would be awesome.

Oh, that's easy. how about Lipton? :D

Sweet!!!!

They're friggin great. They serve them that way with feijoada which I also love.

Swamp cabbage comes from the heart of a cabbage palm. You slice it up and cook it with some ham or fatback or something. linky

Quiet. Regular tea is great ;)

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

;)

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.

Giggle giggle giggle giggle...

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

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

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.

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.

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.

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.

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

Man I want some grits.

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

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