Grandys Closed
- Thread starter HG73
- Start date
PurpleBlood87
Active Member
What location there are few around?
HG73
Active Member
Rockwall.
Paint It Purple
Active Member
My FIL (RIP), loved him some collard greens. He was a Santa Fe locomotive engineer, so he worked all hours. Late one night around 3:00 AM as he was coming in the door and into the kitchen, I watched him stop by the stove to dip a cold biscuit through the ham-hock grease and into the greens for his dinner/breakfast. Simple pleasures for a generation gone.
PurpleBlood87
Active Member
Oh. No idea.
I know one Saturday morning I wanted Grandys breakfast buffet and drove to the location on Beach and 183 and it was closed.
HG73
Active Member
My grandparents (I'm 68) would just throw a sheet over the table after breakfast and you could just cruise by, peek under the sheet and grab something.
tcudoc
Full Member
I’ve heard from patients that the pre 1990’s bathhouses were set up the same way.
The Artist Formerly Known as PhormerPhrog
Full Member
#whitepeopleland
BrewingFrog
Was I supposed to type something here?
Collards are a most pleasant item upon which to dine, and damned easy to fix.
berryfrog95
Active Member
Surprised Grandys in general was still open when opened thread....wow
Frognosticator
Tier 1
Having eaten at Grandy's before, I am not surprised by this news.
QuilterFrawg
CDR USN (Ret)
Similar thing happened to me the other day. Went to lunch at Mamacita's in New Braunfels, and it was closed! Some lady standing in the middle of renovation work said the new restaurant will offer "healthier, Mexican food, not Tex-Mex." Ugh. Probably Cali-Mex - sprouts on tacos, that sort of thing. But that Mamacita's was sooo good, can't believe it closed! We went to IHOP instead.
WhatTheFrog
Active Member
I make some killer collards. You're right, not that difficult, just take a bit of time. My dad said that mine are better than my grandmother's, and we're originally from GA.
Now I gotta bake a chicken and make collards for lunch. Darn this thread.
Froggish
Active Member
In would assume he dropped dead for a heart attack right after?
Pharm Frog
Full Member
I ate at Huisache last week and NB Coopers BBQ this week. There's some strong to quite strong eatin' in NB. As for healthier Mexican food....screw that.
BrewingFrog
Was I supposed to type something here?
If I may humbly suggest...
https://www.heb.com/product-detail/h-e-b-premium-campfire-bacon/2068856
I generally cut up about 1/4 of the package and render it in a 6 qt. iron pot. I don't stem the collards unless they're really gnarly, and really only use a lot of fresh ground black pepper for seasoning, along with an onion and garlic cooked in the bacon fat before the collards go in. After that, it's a box of chicken stock, and several hours of simmering. Simple, easy, and delicious!
As for my rather public love for the fleshy leaves, we were dining at Killen's BBQ a few years ago on a Sunday. Sunday is Fried Chicken Day, and it is an utter delicacy. The line boss saw me, and exclaimed, "Mr. Wood! We got collards today!" Mmmm...
The Artist Formerly Known as PhormerPhrog
Full Member
It's not official until Michael Irvin says it is.
HG73
Active Member
Only thread I have ever started and you darn it. Dead to me.
