yeah, maybe it’s backlash, but I prefer the less sweet versions of all of those things.
the grits debate is everlasting, but I just prefer cheese or plain butter in mine.
I can’t properly judge grits, since I’m not a huge fan. I do much prefer savory grits to sweet grits, but the former are not as widespread in my experience.
it’s really hard to find good grits outside of the south, where they don’t give a shit about how bad they are for you and make them with whole milk and heavy cream. Of course, that’s what makes them good, lol
Was legitimately shocked the first few months in NC. I thought i was going to die the first time I had sweet tea.
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I’ve never had grits that I liked but I suspect I’ve never had good grits.
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Sweet tea isn’t great if you’re not expecting it.
I’m not even willing to say that Sweet tea is better than regular iced tea. I may prefer one or the other depending on what I happen to be in the mood for at any given time. I’m pretty much never in the South, so when I’m there it’s a nice change of pace.
When I lived in ATL, I waited tables in a downtown restaurant.
To make sweet tea, it was 4 cups of sugar into one of those restaurant-size (4-gal) metal tea urns. Like any “how it’s made” about food, I now never want to put sweet tea into my body ever again.
It was my first and last visit to Bojangles. I almost booked a flight back home
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I’ve been basically having Spanish rice for lunch for like a month or two now. Very easy to make a big pot with some dried beans, rice, and canned tomatoes. Reheat and serve with Tapatío, ez game.
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Bojangles is awesome. I take it you didn’t try their glazed biscuits.
The right play is 1/4 sweet tea to 3/4 unsweetened tea.
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One day years ago (when veganism was a thing that even vegetarians thought was crazy) I was looking for lighter pesto recipes, and I stumbled across something on the internet somewhere that I cannot find now that had me replace the parmesan cheese with finely-ground almonds.
It was the perfect substitute, though I think any ground nut would work. The texture was a good match and it made the whole thing dairy free. Now when you search you get a bunch of lame vegan websites and I can’t find any mention of this anywhere, but it’s how I’ve made pesto ever since.
The big secret about pesto is that you can just fuck around and throw whatever your want in it. I made that pizza with a little bit of mint from my indoor herb garden and also almonds. I’ve actually done 100% mint pesto and it’s great. You can use different cheeses if you want. You can use whatever nuts you have on hand. Ever since I got a mortar and pestle as a Christmas gift a while back I’ve been doing all kinds of crazy shit with fresh pesto and it’s always good.
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Sweet. We had fresh (but not homemade) spinach ravioli tossed in pesto with an aged Champagne for dinner tonight.
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This doesn’t quite make sense to me. As Trolly said, you can create pesto from a bunch of stuff. The basic formula is:
Garlic
Basil (can substitute different greens…I once used fennel fronds)
Pine nuts (can substitute many different nuts or use sunflower/pumpkin seeds)
Parmesan (can substitute another hard cheese)
Olive oil
Almonds are a common substitute for pine nuts. The classic formulation is really just the classic formulation for a specific region. Pesto is more of a technique (traditionally, pounding in a mortar and pestle, but modern folk often use food processors) that can be adapted to different ingredients and was in different parts of Italy, depending on what was available.
Cheese is arguably optional. It’s left out by some vegan, non-dairy, and keto versions of pesto. Sometimes, they choose to substitute ingredients like nutritional yeast or miso paste.
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That’s a good use. It can be “gamey” depending on what it’s main diet was.
Sometime I’m going to make a mint pesto to serve with lamb.
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