Where to find boiled peanuts around Austin??? (Howe: houses, school)

[KathrynAragon]

Originally Posted by cBach

I used to travel to Central Florida a lot for business and they had those boiled peanut stands all over. Tried them once, yuck! I'll take my peanuts roasted please! Grits are only good covered in cheese.

Both grits and boiled peanuts are regional foods that some people love and others don't. And that's OK.

One thing I know for sure, good grits and good boiled peanuts are pretty scarce throughout Texas, compared to GA, SC, LA, and MS. But Texas has great regional foods too. When I moved here from Georgia about 25 years ago, I had never had 1) a good margarita, or any margarita for that matter, and 2) any Tex Mex food other than Taco Bell food. I thought I'd died and gone to heaven when it came to those, but I still miss good grits and boiled peanuts (preferably separately, but in all fairness I've never tried them together!).

Hey, I thought it was pretty weird for Georgians to put peanuts in RC Cola but I found out that it actually tastes pretty good!

[m1a1mg]

Originally Posted by KathrynAragon

Hey, I thought it was pretty weird for Georgians to put peanuts in RC Cola but I found out that it actually tastes pretty good!

I put peanuts in Dr Pepper. So, a little of both worlds.

[10scoachrick]

Originally Posted by m1a1mg

I put peanuts in Dr Pepper. So, a little of both worlds.

It's been decades; but we used to put Lance's peanuts in the mini-bottles of Coca Cola while prepping the papers for my brother's paper route in Columbia, SC. Careful they don't fizz all over the place!! That sweet and salty combo continued years later with Cheetos and Mountain Dew!!! (Didn't actually put the Cheetos IN the Dew ).

[Frustratedintelligence]

Originally Posted by m1a1mg

I order Palmetto Farms yellow and white grits from Amazon. Although Texans try to pretend they're Southern, the complete lack of decent grits tells the true story.

I hear this a million times on here, but no one specifies what they mean by it. Within the past five years I've lived in TX, GA and FL and the average serving of grits I've had at every Waffle House, kitchen table or catered breakfast tastes more or less the same. I mean, we're talking about corn boiled in water with salt and and a generous amount of animal fat added to it. Not a complicated concept at all.

Now, if we're talking about the difference between quick grits and stoneground then I can understand, but I can assure you the average Georgian of 2020 isn't any more biased than a Texan is in that regard. But maybe somewhere in Mississippi real grits are still taken seriously.

[cBach]

I grew up in Southern Louisiana and grits were not part of our diet and Louisiana is about as Deep South as you can get (MS is deeper I guess). A typical big Cajun breakfast was scrambled eggs with andouille sausage and maybe some toast with fig jam. Boudin was another popular "on the go" breakfast food. For some reason people seem to eat boudin at lunch here, lunch was muffulettas or poboys mostly. Still searching for a decent muffuletta in Austin

Oddly enough my ex European wife would serve polenta which is a much higher quality of grits. She would serve that for breakfast, if you have an over easy egg on top of a bed of polenta, OMG that's good. If there wasn't polenta at the store then cheese grits could substitute. Cheese grits topped with an over easy egg, that's some good eats there.

[m1a1mg]

I don't see Louisiana as Southern. It's Cajun more than anything. But I can still get good grits in Nawlins.

[Frustratedintelligence]

R00p

Originally Posted by m1a1mg

I don't see Louisiana as Southern. It's Cajun more than anything.

Only parts of Louisiana are Cajun influenced. New Orleans is more Creole dominant, and northeast Louisiana might as well be Mississippi; definitely southern

But I can still get good grits in Nawlins.

Just please don't let them hear you pronounce it that way.

[KathrynAragon]

Originally Posted by Frustratedintelligence

I hear this a million times on here, but no one specifies what they mean by it. Within the past five years I've lived in TX, GA and FL and the average serving of grits I've had at every Waffle House, kitchen table or catered breakfast tastes more or less the same. I mean, we're talking about corn boiled in water with salt and and a generous amount of animal fat added to it. Not a complicated concept at all.

Now, if we're talking about the difference between quick grits and stoneground then I can understand, but I can assure you the average Georgian of 2020 isn't any more biased than a Texan is in that regard. But maybe somewhere in Mississippi real grits are still taken seriously.

No. Just no.

Sorry, but I'm not basing my opinion on Waffle House since I never go there. But my gosh, I've tasted a world of difference in grits between say, Georgia and South Carolina and Texas. Sorry, but it's just true. No matter where I am in Texas, when I order grits - IF they offer them (they are a given in most places in the Deep South but you can't be sure of their availability in Texas), they are invariably bland, low on salt, and clearly made as cheaply and easily as possible. It's just not the same approach in Deep South states.

Maybe you can't tell the difference, but I certainly can.

Where are you from and where have you spent most of your years actually living?

And yes, I agree with you on this - don't say Nawlins. The most authentic pronunciation is sort of like this - Nyorlins.

Native of Nyorlins here. And yes, you can generally get better grits in Nyorlins than anywhere in Texas. But the best grits in Louisiana are probably in northern Louisiana through Mississippi, Alabama (all over the dang state) and Georgia and SC (also all over those states).

[m1a1mg]

Originally Posted by Frustratedintelligence

I hear this a million times on here, but no one specifies what they mean by it. Within the past five years I've lived in TX, GA and FL and the average serving of grits I've had at every Waffle House, kitchen table or catered breakfast tastes more or less the same. I mean, we're talking about corn boiled in water with salt and and a generous amount of animal fat added to it. Not a complicated concept at all.

Now, if we're talking about the difference between quick grits and stoneground then I can understand, but I can assure you the average Georgian of 2020 isn't any more biased than a Texan is in that regard. But maybe somewhere in Mississippi real grits are still taken seriously.

Wow, so much wrong in two short paragraphs. I’ve lived in a lot of places, but places where I’ve been, people know their grits.

I must have hung with a different kind of person when I lived in Georgia. Most of my friends know grits.

Waffle House is great, and I’ll eat grits there, but they aren’t what I’m used to.

In Charleston, guarantee you folks that grew up there know their grits.

And no self-respecting Southerner just uses water to fix good grits.


I’ll always say Nawlins, my accent makes it sound good. ;-)

[Frustratedintelligence]

Originally Posted by KathrynAragon

No. Just no.

Sorry, but I'm not basing my opinion on Waffle House since I never go there. But my gosh, I've tasted a world of difference in grits between say, Georgia and South Carolina and Texas. Sorry, but it's just true. No matter where I am in Texas, when I order grits - IF they offer them (they are a given in most places in the Deep South but you can't be sure of their availability in Texas), they are invariably bland, low on salt, and clearly made as cheaply and easily as possible. It's just not the same approach in Deep South states.

Maybe you can't tell the difference, but I certainly can.

Where are you from and where have you spent most of your years actually living?

And yes, I agree with you on this - don't say Nawlins. The most authentic pronunciation is sort of like this - Nyorlins.

Native of Nyorlins here. And yes, you can generally get better grits in Nyorlins than anywhere in Texas. But the best grits in Louisiana are probably in northern Louisiana through Mississippi, Alabama (all over the dang state) and Georgia and SC (also all over those states).

Originally Posted by m1a1mg

Wow, so much wrong in two short paragraphs. I’ve lived in a lot of places, but places where I’ve been, people know their grits.

I must have hung with a different kind of person when I lived in Georgia. Most of my friends know grits.

Waffle House is great, and I’ll eat grits there, but they aren’t what I’m used to.

In Charleston, guarantee you folks that grew up there know their grits.

And no self-respecting Southerner just uses water to fix good grits.


I’ll always say Nawlins, my accent makes it sound good. ;-)

Doesn't look like I'll get an answer on the specifics of what makes a great bowl of grits. Two experts should be able to tell me.

And I certainly never claimed Waffle House was great, but if "true" southernness is the key factor behind great grits, then certainly a Georgia-based restaurant would be the place to find them.