Born and raised in Dallas ....Shot the Movie fight club in Oakland
Im saying Dallas and Oakland lose 
I make my own meatloaf/meatballs when the urge arises. Cannot use just beef, comes out too tough. Half and half beef with ground sausage but veal if you can find it is even better. Little cubes of fresh bread (not the sawdust in a box) an egg, a little tomato sauce and whatever herbs you prefer (fresh parsley and basil for me). After it's almost done, paint the top with ketchup or smother it in tomato sauce.
Hugh, I've been down here for 30 years and I still don't understand the attraction to grits or biscuits and gravy. On the positive side I did warm up to collard greens.
my bro in law is a person ass cajun from lafayette louisiana and he turned me on to grits, if made right they are good, need something in there with em like shrimp or sausage...dont want them watery, more fluffy....that said people go nuts down here like grits are the best thing ever.....again i go to new orleans alot and even there where grits is a staple it varies from place to place....for example there this one place there that lets the grits kind of mold together overnite then they slice it up and then fry it, its like a grits cake, think crabcake....mmmmmm.....douse that mofo in hot sauce , cold beer and its on.................collard greens
Believe it or not, I use it for chili. For a very long time I totally avoided animal proteins except for seafood and poultry. Even though I've fallen off the wagon, I'll still take a grilled chicken or fish steak over a hamburger every time.
i use the publix greenwise hot chicken sausage in my chilli along with a mix of 93/7 lean ground beef.......no beans in mine, i go jalepenos and black olives.....i make it very spicy.........suffice to say i get to eat it all myself because nobody else likes what i put in there, and its too spicy for them
Some of you guys are fucking up good food.
The most important ingredient to any tasty dish is to simply buy quality meat/fish.
Then GENTLY add a little seasoning, and DO NOT EVER over cook.
Voila!
Sometimes we get a little carried away with the spices. If ya have a poor quality food specimen to start, then it needs a lot of seasoning. But if you start with a high end piece of meat or fish, don't go crazy trying to improve what is already very tasty .
Just my 2 cents
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