🏀 KuBuckets Archive

KU campus rising out of the fog-phog

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Love that picture. I actually worked all those cornfields running detasseling crews for Pioneer one summer. I can't tell if that is wheat or corn stubble in the photo though.

@Crimsonorblue22 That is a beautiful picture! Glad you edited it to "phog" !!

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Rim Rock farm

I am so overdue to visit Timmy's dream course.

@Crimsonorblue22 You suppose I could get permission to fish there?

@nuleafjhawk I'd love to go w/you!!

Awesome picture! I might get up there next spring. My daughter wants to make a campus visit! It'd be my first visit to Lawrence since 1989.

@nuleafjhawk

Small jitterbug.

Sunset.

Large mouth.

Filet.

Soak in 7-up 10 minutes.

Light flour with some salt and white pepper.

Fry in soybean oil (this is the secret I learned at the incomparable Jim Shaws in Macon, Georgia.

No wine anywhere near the frying pan.

No sauce on the fish.

Let the fish be the dish.

Do something fancy with the vegetables and put a spoon of Better than Boullion Chicken stock paste in the Anson Mills grits.

Gotta be Anson Mills, or any other southern stone grinder that leaves the germ in.

Come and get it!

Better make it late enough in the spring to see things in bloom! You wouldn't want her to see the place on a cold wet day.

Let me know when that fish is ready, sounds so good! Not sure about grits, but i'd try them.

@JayhawkRock78 wish I was there today!!

@jaybate-1.0 If it weren't so late at night (for me anyway) I'd thaw out some filets that I have in the freezer and try that recipe out. Sounds yummy.

@jaybate-1.0 said:

@nuleafjhawk

Small jitterbug.

Sunset.

Large mouth.

Filet.

Soak in 7-up 10 minutes.

Light flour with some salt and white pepper.

Fry in soybean oil (this is the secret I learned at the incomparable Jim Shaws in Macon, Georgia.

No wine anywhere near the frying pan.

No sauce on the fish.

Let the fish be the dish.

Do something fancy with the vegetables and put a spoon of Better than Boullion Chicken stock paste in the Anson Mills grits.

Gotta be Anson Mills, or any other southern stone grinder that leaves the germ in.

Come and get it!

Sounds great.

@jaybate-1.0 Dig it when that largemouth breaks top water then tail walks with that Fred Arbogast flippin' back & forth sideways out of his yap. I'm actually a "catch & fry" guy too. At least most of the time it's a fillet, half & half, egg, cornmeal & lotsa pepper shaken in a paper bag then pan fried golden brown in Olive Oil & lemon juice. Sounds so damn good I may have to break some out tomorrow.

@Crimsonorblue22
Grits are undergoing a renaissance, since northerners found out they are polenta with the germ left in. Serious southern grits makers, like Anson Mills , are going back are reputedly breeding BACK to legacy varieties of corn typical a 100-200 years ago to reintroduce the pre hybrid flavors of corn before field corn and sweet corn were bread to optimize yield for hog feeds and super market uniformity. Completely skip instant grits. Quick White grits are barely better than no grits. Anson Mills are terrible expensive but terrible good and must be bought refrigerated or they are not worth the price. But many small southern mills still stone grind and leave the germ in and are worth ordering by mail, or on a business trip. They just don't use the old strains of corn. All conquered places save their cultures through their cooking. The South did too. Real Grits are one way to find out what America was like before the private banking oligarchy subjugated and industrialized it after the Civil War. Polenta even with good good pecorino Romano or parmeseano reggiano, is a tepid, pasteurized substitute for the real thing that Southerners inherited from southern Native Americans. Cooking with real grits is to American cooking what cooking risotto with arborio rice is to Italian cooking. Real grits can, like risotto, be made simply, or with some complexity of additions.

@globaljaybird
Try your recipe with soybean oil. It's hard to find up north. Look for it on a trip south. Not the best for fighting cholesterol for sure, but it gave me no heartburn of the kind I get with canola and vegetable oils, and even sometimes with olive oil.

@jaybate-1.0 Being a northerner myself I trust the locals and my wife down here in da bayou and buy yellow grits in a ziplock bag at local market. Usually just butter, salt and pepper. Occasionaly cheese.

@brooksmd

Thanks for sharing. You and your mate are buying them the right way. Also, there is a fabulous woman in Louisiana that runs a business called "The Grits Girl" on line. If you can find her grits, I've had them shipped to me and she stone grinds them and sells them fresh but unrefrigerated. They were a reasonable price and very good. Ask your grits supplier how their grinds are ground and washed? I always like to learn how they do it.

@jaybate-1.0 country boy grits ↗

Eclipse

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Great pics everyone!!!!