tag:blogger.com,1999:blog-3620337286315207798.post4197598202047539580..comments2024-02-25T06:48:52.911-08:00Comments on Tastes and Tales from an NYC Underground Restaurant Chef: Kiss my Stone Ground Cheese GritsThe Underground Restaurant Chefhttp://www.blogger.com/profile/08013486349115349177noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3620337286315207798.post-60756958995565836512013-04-29T08:49:02.269-07:002013-04-29T08:49:02.269-07:00Thanks for posting! I love me some Texas. Glad you...Thanks for posting! I love me some Texas. Glad you are enjoying the stories and recipes, feel feel to give feedback if you like anything else. Enjoyed checking out your page! The Underground Restaurant Chefhttps://www.blogger.com/profile/08013486349115349177noreply@blogger.comtag:blogger.com,1999:blog-3620337286315207798.post-23143173323231964262013-04-16T19:23:10.003-07:002013-04-16T19:23:10.003-07:00I've enjoyed reading your recipes and thoughts...I've enjoyed reading your recipes and thoughts. Many of them are similar to my own (I'm in Texas). Others are on my "to do" list. As for grits, my twist is pan toasting them for a richer flavor. Not every time. Just now and then to keep folks wanting more. Love your Shrimp and Grits - making it tomorrow (Texas Gulf caught shrimp's on sale).PixPlatesPlaceshttps://www.blogger.com/profile/09711584775712039530noreply@blogger.comtag:blogger.com,1999:blog-3620337286315207798.post-60100357714687312102012-02-08T16:48:21.680-08:002012-02-08T16:48:21.680-08:00I never knew there was so much I didn't know a...I never knew there was so much I didn't know about grits, and it's one of my favorite foods. Now that I'm armed with this information, I know I'll love grits even more!Anonymousnoreply@blogger.com