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Message
1
Posted on 5/27/10 at 2:01 pm to LSUballs
quote:
Shrimp and grits would suck w/out cheese..
i don't put cheese in my...
Posted on 5/27/10 at 2:02 pm to Coon
Sorry to hear that.
Posted on 5/27/10 at 2:04 pm to el tigre
quote:
crawfish, scrimp, or lobster and goat cheese crepes.
Yes. Along with oysters and brie. Pretty spot on KG.
Posted on 5/27/10 at 2:07 pm to LSUballs
quote:
Sorry to hear that.
The multiple awards i have for this dish hanging on my wall aren't sorry...
Posted on 5/27/10 at 2:10 pm to Coon
BBQ shrimp and grits certainly do not require cheese.
I make my shrimp and grits with cheese grits, but I don't think its a requirement for a good version.
I do know that the best versions I have had of this have been in NOLA and not Charleston...my Charleston friends have admitted this to me as well.
I will add chili's tilapia with cheese sauce as my contribution to this thread.
I make my shrimp and grits with cheese grits, but I don't think its a requirement for a good version.
I do know that the best versions I have had of this have been in NOLA and not Charleston...my Charleston friends have admitted this to me as well.
I will add chili's tilapia with cheese sauce as my contribution to this thread.
Posted on 5/27/10 at 2:10 pm to Coon
In that case I'll never eat shrimp and grits with cheese again.
Posted on 5/27/10 at 2:13 pm to LSUballs
I’m not saying that, I’m just saying that shrimp & grits sans cheese don’t necessarily suck.
Posted on 5/27/10 at 2:18 pm to Tiger Attorney
quote:
I will add chili's tilapia with cheese sauce as my contribution to this thread.
oh come one TA, there are no rules.
Posted on 5/27/10 at 2:20 pm to el tigre
The italian rule should apply to italian food only and to fish only.
Shellfish shouldnt be in that discussion.
Shellfish shouldnt be in that discussion.
Posted on 5/27/10 at 2:20 pm to Coon
o.k. I'll edit.
Posted on 5/27/10 at 2:22 pm to Catman88
quote:
The italian rule should apply to italian food only
yeah, that's kind of the point of the thread.
and for fish, i'll add some the crusted fish with a little parmesean in the crust. Not my first choice, but not awful.
Posted on 5/27/10 at 2:25 pm to el tigre
What's the basis of the "Italian rule"?
Is there any rationale outside of it simply being tradition?
Is there any rationale outside of it simply being tradition?
Posted on 5/27/10 at 2:25 pm to el tigre
Hell I have had some shrimp pesto pizza's before that were great as well.
I dont really agree with the so called rule. I really hate when I see some stuck up chef on a food show hold his nose up to it.
I dont really agree with the so called rule. I really hate when I see some stuck up chef on a food show hold his nose up to it.
Posted on 5/27/10 at 2:26 pm to LSUballs
quote:
o.k. I'll edit.
I LOL’d…
Posted on 5/27/10 at 2:30 pm to Y.A. Tittle
quote:
What's the basis of the "Italian rule"?
Is there any rationale outside of it simply being tradition?
no idea, but i don't put any stock into "the rule" at all.
i happen to follow it most of the time just based on my tastes, but it's just coincidental.
Posted on 5/27/10 at 2:39 pm to Y.A. Tittle
quote:
Is there any rationale outside of it simply being tradition?
That is a good question. It could go way back to Roman times. Protein and dairy are a no-no for keeping Kosher. It could partially stem from that. More than likely it is probably to allow the freshness of the seafood to be the star.
Posted on 5/27/10 at 2:41 pm to kfizzle85
quote:
This thread is making me incredibly queasy.
Posted on 5/27/10 at 2:44 pm to glassman
quote:
More than likely it is probably to allow the freshness of the seafood to be the star.
my hunch is that the climate and the high risk of spoilage of dairy before refrigeration might play into it as well.
Posted on 5/27/10 at 2:44 pm to el tigre
Whats interesting is that I find Italian cheeses to go best with seafood. A good Parmigiano-Reggiano can take a crab & corn bisque from average to great.
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