New series Hairy Bikers bakeathon on BBC2 8pm

BitterAndTwisted

I am reliably informed that they have several more series in post-production, possibly not for terrestrial broadcast. One of them is travelling round the US cooking up a storm doing soul-food in the southern states. That should be a good one: I've always wanted to know how to make gumbo and chitlins. I think I'll pass on the grits though, ta.

Justamum

BitterAndTwisted wrote: »

I think I'll pass on the grits though, ta.

Isn't grits just mealie pap like they have in SA? If so, it's very nice.

CCP

I've always wondered what 'grits' is / are, and you've now inspired me to go and have a look - it looks to be similar to Italian polenta, which I'm rather partial to.

I love anything HB, so I've been watching this series with interest and amusement, as usual. The only recipe I've tried so far is for the German potato bread, which didn't come out brilliantly: I added too much water so the dough was decidedly soggy and couldn't be shaped, but I also found that the crust was too hard (much harder than the one in the programme looked to be), and all the seeds and flour just slid straight when I tried to slice the loaf. :mad:

I'll be trying again, though, and there's several other recipes I fancy trying - has anyone tried and liked anything in particular to give me an idea of which to go for first?

Byatt

B&T I'd rather the grits than the chitlins.

Pumpkin oil is lovely.

BitterAndTwisted

I agree with you now that I've looked it up and discovered precisely what chitlins are. Blech! Still, there's always collard greens and fat-back. And proper BBQ pits. And pulled pork. And. And.


The problem with grits, or rather one of them, is that in the US restaurants I've been to they serve grits for breakfast on the same plate as your eggs, bacon, waffles and syrup. Now, that ain't right. That ain't right at awl.

Justamum

BitterAndTwisted wrote: »

The problem with grits, or rather one of them, is that in the US restaurants I've been to they serve grits for breakfast on the same plate as your eggs, bacon, waffles and syrup. Now, that ain't right. That ain't right at awl.

The Americans do have some funny eating habits though - why on earth would you eat bacon on the same plate as syrup?!

I've just looked up a recipe for grits, and it does look like mealie pap. In South Africa it would be served with a spicy tomato sauce (not a ketchup one, but a bit like you would serve with pasta) at a braai.

butterfly72

Anyone go to the previous tour? Was it good? I'm thinking of going.

Thanks

BitterAndTwisted

Justamum wrote: »

The Americans do have some funny eating habits though - why on earth would you eat bacon on the same plate as syrup?!

Eh, there are probably historical reasons for everything-on-the-same-plate meals. I expect the pioneers heading west didn't take their best 16-setting dinner-services with them. Or something. Possibly the same reason whythey measure ingredients by volume rather than by weight. The reality of bacon, pancakes or waffles and syrup together isn't as hateful as it may sound, especially if you've got good sweet-cured bacon.

I've just looked up a recipe for grits, and it does look like mealie pap. In South Africa it would be served with a spicy tomato sauce (not a ketchup one, but a bit like you would serve with pasta) at a braai.

Americans seem rather fond of melting great wads of butter into it at the table. And asking the waitresses for more. I think I'd rather have some nice, safe porridge with brown sugar and cream on it.

I have a Sarfie pal whose American husband has been waxing lyrical about the braais they had there on their holds recently. One of the very many reasons to visit.

Snowy_Owl

really enjoy watching these two - recipes have dear hubby & me salivating! was really sweet seeing dave with his wife and we were laughing at how dave got si talking about his "little operation"! he'd be a cuddly dad!!!!!!

angeltreats

I'm just watching the Austria episode on iPlayer. I'm currently doing Weightwatchers but if anything was going to make me head straight for naughty food, this is it. Lots of things I love that I always thought were German apparently come from Austria. Appel strudel, sachertorte, yum yum.

I bought the book when I saw it cheap in Tesco but haven't really looked at it much due to being so busy lately, I really must try out some of the recipes.