tag:blogger.com,1999:blog-3688483667102653332.post7610453453606650363..comments2024-03-13T07:55:53.330-04:00Comments on A Cook and Her Books: Chef Linton Hopkins talks shrimp & gritsLucy Mercerhttp://www.blogger.com/profile/14299698303317728938noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3688483667102653332.post-66182474450038256552012-09-25T20:32:05.659-04:002012-09-25T20:32:05.659-04:00Thanks for reading, Susan! So nice to meet another...Thanks for reading, Susan! So nice to meet another Eugene fan and looking forward to your #SeriousSandwich postsLucy Mercerhttps://www.blogger.com/profile/14299698303317728938noreply@blogger.comtag:blogger.com,1999:blog-3688483667102653332.post-79958437431283134332012-09-25T13:40:55.715-04:002012-09-25T13:40:55.715-04:00Was in Atlanta this weekend and dined at my favori...Was in Atlanta this weekend and dined at my favorite, Restaurant Eugene. Chef made an amazing Shrimp and Caroline Gold Rice dish that was just incredible. Looking forward to sharing Emeri's #SeriousSandwich with you!Susan 30A EATShttp://www.30aeats.comnoreply@blogger.comtag:blogger.com,1999:blog-3688483667102653332.post-40015287978662726102011-03-09T09:34:54.218-05:002011-03-09T09:34:54.218-05:00Magnolia, thanks for reading! I like your blog, to...Magnolia, thanks for reading! I like your blog, too! As for salt, I measure in my hand & I start with about 1/4 teaspoon, toss it in, taste, then add more if needed. I'm not a salt-aholic & that's why my husband always keeps a salt shaker on the table.Lucy@acookandherbookshttp://www.acookandherbooks.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3688483667102653332.post-7931973197400978192011-03-09T07:42:08.463-05:002011-03-09T07:42:08.463-05:00I absolutely love Linton, Restaurant Eugene, and H...I absolutely love Linton, Restaurant Eugene, and Holeman & Finch. I rave about them to anyone who asks for a restaurant recommendation. Quick question though on the grits. I noticed you don't add salt until the end. I was always taught to always cook the grits in salted water, or does the chicken broth help with that? And can you give a recommendation on the amount of salt you use? I haveMaggie Hewes Adamshttps://www.blogger.com/profile/03945249761084564101noreply@blogger.com