Like most NYT things these days . What happened to the grey lady?
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Here in FL, most bakeries are called, NY Bagels, Jersey Bagels, Long Island Bagels, Way beyond, , Brooklyn Bagels, Benās Bagels, and so on.
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Has anyone mentioned Montreal ? The bagels are thinner, crunchier. Not as easy to move to but ā¦
My daughterās friendās parents brought a couple of dozen NJ bagels with them on a campus visit this past weekend. They were gone in minutes. It was my daughterās first bagel from north of VA - she said they were heavenly and marveled at how they could be eaten with no toppings whatsoever, and still be delicious!
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Iām from Ohio, DH from NY/NJ. Weāre a military family so weāve lived alot of different places over the years. Chapel Hill, NC is by far our favorite. So much so that I feel almost cheated that we didnāt live here earlier. So many awesome things to do, see, eatā¦ I really canāt hype Chapel Hill enough.
Only down side is housing prices have skyrocketed. We closed on our house May 1, 2021. The EXACT same house, 2 doors down from ours closed 18 months later nearly $200,000 more! Since Google and Apple announced they are coming to RTP, prices really shot through the roof and donāt look to be coming down anytime soon.
If the Triangle area is attractive to you, I would suggest maybe Hillsborough, Apex, Fuqua Varina. Maybe Cary, but I get the feeling they are really overcrowded. Chapel Hill Carborro City Schools is a great school district but holy cow do you pay a premium! Not only in housing prices, but in property taxes as well.
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No one mentioned grits. When I moved to SC for grad school a few locals took me to breakfast. The look of horror on their faces was priceless when I put brown sugar on my grits. Yankees put sugar or syrup on their cream of wheat. Why not grits?
SC was ahead of the curve on international business. USCās international business program has been top-notch for a long-time. My roommate was an education grad student from Montana. The push was to quickly improve the primary and secondary schools to attract international companies like BMW. They wouldnāt build plants and move people if they didnāt have a trainable workforce.
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I am from NC and have never understood why folks like gritsā¦they are fine with a lot of bacon grease or something else mixed in but I do not think they have a lot of tasteā¦I felt the same about buckwheat when I was constantly served it while living in the Former Soviet Unionā¦both are good with something flavorfulā¦
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Vodka?
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Just like plain rice or plain potatoes with no seasoning.
Iām Team Grits. I like 'em. Do not put sugar on them, though, thatās just wrong.
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Yes. That was the consensus when I added brown sugar to the gritsā¦in not so polite terms.
I like them with butter, cheese or bacon. Add a little salt and pepper.
And then thereās mustard BBQ sauce but thatās a different story.
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When I got to Russia I worked in areas where I was often the first American some of the clients had met so I was subjected to some intensive vodka sessions and could never come close to hanging in thereā¦I learned to cheat heavily with the shots
my wife is from the FSU and likes gritsā¦but she also likes buckwheat )))
Thatās SOUTH Carolina. We donāt do that abomination in North Carolina.
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Lived in the northeast and I love grits, butter and maybe some cheese. I like polenta too.
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Yes, grits and polenta are the same thing. Usually polenta is yellow corn grits. I like yellow grits and white grits.
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I love savory grits and soft polenta too. I just find that many times they are not cooked well in restaurants so it can be hit or miss. They also need a lot of cheese, butter (or bacon grease), and milk/cream to be really tasty ; ). Too bland without.
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Yāall just havenāt had my grits! I donāt do cheese because my husband canāt eat it. I do use butter or olive oil, plenty of salt n pepper, sometimes I add in extras like onions or mushrooms or peppers.
Grits are just a vehicle like any of the starches such as rice, potatoes, barley, pasta, couscous, oatmeal, etc. Any of that stuff cooked in plain water with no salt is boring too. Yāall wanna eat plain pasta (no salt in the water)?
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Maybe we need a thread about regional foods where we can discuss grits!
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Well it is true that if you move to another region of the country learning about new foods and missing old ones can be a big thing.
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I sure miss Tex Mex. There is one restaurant up here thatās OK, but thatās about it.
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I put grits (and cream of wheat and oatmeal) in the same category as bagels. I try, but no. I donāt care how you fix them, itās just lipstick on a pig. Grits are an unattractive tasteless starch, IMO.
Yes, we probably should have a separate regional foods thread, but I think we had one a while back where I reminisced about Cedar Point french fries and my favorite Michigan/Detroit foods, but Iām too lazy to search this morning.
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