Quote:
Originally Posted by shaw8700@outlook.com
But do they grits made with gouda cheese that Reveille has?
|
Any southerner will tell you Aunt Ida made better grits than Aunt Hazel. As a northern i couldn’t tell a good grit from bad until I married into southern roots.
Both are chain restaurants, grits made in the same fashion, depending on who’s throwing in the cheese. Rarely order grits because I prefer course stone ground.
I would put Flying Biscuit grits higher on my list than Reveille or Toasted. Grits are a personal preference most restaurants rarely do justice. My spouse or son spends an entire day cooking grits to perfection. Each using a different generation family recipe, both equally good, yet very different. 24 handwritten recipes dating back to 1800’s