June 10, 2008

SoFAB


Kathy Anderson/The Times-Picayune

The Southern Food and Beverage Museum: “dedicated to the discovery, understanding and celebration of the culture of food and drink in the South.”

(Memo to India: A Red Velvet Cake Wing?)

posted by in food, history, museums | * | 4 comments 

comments

  1. Cooper Renner on June 10th, 2008 at 9:59 pm

    I like grits. So sue me. (No, not really. Please don’t sue me. But I do like grits.)

  2. Sheila Ryan on June 10th, 2008 at 10:07 pm

    I make pretty durn good grits (as grits go). This is a knack I acquired only recently. In my Connecticut Yankee refugee home, grits were ranked on a par with okra. And anything fried.

  3. Amy Mabli on June 11th, 2008 at 11:02 am

    I love grits. One of my favorite dishes is low country shrimp on a grilled grit cake with Tabasco-bacon pan sauce, available at Hattie’s in Oak Cliff.

  4. Sheila Ryan on June 11th, 2008 at 1:28 pm

    Oh, Amy, that shrimp dish looks so fine. Yes, I just had to look at the photo. And then I just had to skim the Hattie’s menu. Mmm.

    I like to use my rice cooker to fix nice coarse grits. They wind up with a texture somewhere between steel-cut oatmeal and couscous. Then I lay on the fixin’s.

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