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Tuesday, August 22, 2017

Cooking Real Grits

This is how to cook real, stone ground grits in less than 10 minutes, even on a lousy stove.  Real grits are a wonderful thing.... "quick" or instant grits are evil.  Cook real grits and eat real food.  I serve mine with butter, diced fresh tomato and sharp cheddar cheese.... and a fried pork chop.




Real Grits Basics

Here are my basics: 1) Buy only stone ground real grits. Never, ever purchase instant grits, quick grits or any grits that are the consistency of cream of wheat. As the late and brilliant Lewis Grizzard said (paraphrased), "Southerners only serve lumpy, unsalted, instant grits, without butter to yankees as revenge for burning Atlanta." 2) Salt the cooking liquid generously. 3) Use only real butter as your fat. The cooking ratio is 1 parts grits to 4 parts liquid. The liquid can be plain water, broth or stock. I always use plan water for breakfast grits, shrimp stock for shrimp and grits, chicken broth for cheese grits, etc. For a breakfast for two or three people, bring 1 cup of water to the boil and salt it to taste. Add 1/4th cup grits. Reduce to a simmer and stir occasionally to prevent lumps (stone ground grits rarely lump). Simmer until the grits have absorbed about 90% of the water (so they don't dry out on the plate). Serve with butter and black pepper. I grew up on the NC/SC line, in the eastern part of the state. The local tradition in that area is to chop fresh, home grown tomatoes and cucumbers onto your plate, with soft scrambled eggs and spicy country sausage. You mix all of that into the grits and eat everything with a big spoon in one hand and a home made biscuit or fry bread in the other, which aids in pushing everything onto the spoon. Then, you eat the biscuit or bread with honey or grape hull preserves. A breakfast like that will certainly carry you to lunch!

Monday, August 14, 2017

Knife Skills Part 1.5, Cutting Onion and Beef for Country Style Steak

I actually did this video before I did the video just showing how to cut onions. I made a couple of verbal mistakes on this one and my plate was off camera.. and the camera was at the wrong angle.... and then a friend brought me some fish filets.... so, Cooking Country Style Steak was postponed as fish is more perishable. I think I actually handled the knife better in this video though. I'm having fun in the kitchen on this one, just doing what I love to do and sipping on some bourbon. I'll cook some Country Style Steak soon, but for now just consider this a bonus to Part 1 of the Knife Skills.

Knife Skills part 1, Cutting an Onion

In this video, I show how to cut an onion in two ways and discuss some basic techniques for using a chef's knife.

Tuesday, August 8, 2017

How to Make Kombucha

In this video I show how I brew Kombucha quickly and easily. I make around 2 gallons of Kombucha every week or so and drink a pint a day. I believe that it has made a big difference for my health and along with Water Kefir, has improved my asthma symptoms dramatically.

Thursday, August 3, 2017

How to Choose a Chef's Knife

In this video, I give advice on what you should look for in a Chef's Knife. More expensive knives and new knives are often inferior to older, used knives. Most importantly, the knife must fit your hand.