Twisted Cyclone makes landfall at Six Flags Over Georgia: Less than one months ago, Good Day Atlanta’s Paul Milliken gave viewers an exclusive look at crews were finishing up construction on the newest high-adrenaline attraction at Six Flags Over Georgia. Now, the wait over – and Paul is finally getting to experience the truly “twisted” experience this coaster has to offer.
Twisted Cyclone officially opens this weekend at Six Flags Over Georgia, taking the place of the iconic wood coaster Georgia Cyclone, which was retired by the Austell park back in July of 2017. Twisted Cyclone is a wood and steel hybrid coaster, a first-of-its-kind for the park which is made possible through technology developed by Six Flags with Rocky Mountain Construction out of Idaho. The new ride features 2,600 feet of blue steel track, 50 mile-per-hour speeds, and ten “airtime” moments for passengers, including a 360-degree zero gravity roll. Coaster enthusiasts are also buzzing about the ride’s 75-degree drop which goes directly into a “reverse cobra roll” – in other words, you’ll go sideways, perpendicular to the ground below!
It’s become something of a tradition to put Paul on a roller coaster and make him ride it on live television, so we had to do it again now that Six Flags Over Georgia is unveiling its new ride. So he spent the morning at the park, letting out the first of many screams on Twisted Cyclone!
Atlanta Food and Wine Festival: Chef Suzanne Vizethann joins us from Buttermilk Kitchen to talk about the Atlanta Food and Wine Festival plus she shares a shrimp and grits recipe with viewers. The Atlanta Food and Wine Festival will take place from May 31, 2018 to June 3, 2018. For more information on Buttermilk Kitchen click here. For the Shrimp "in" Grits recipe see below. For more information on the Atlanta Food and Wine Festival click here.
Shrimp "in" Grits Recipe
· 1 cup stone ground grits (we use Logan Turnpike)
· 3 cups water
· 1/2 cup heavy cream
· 1 teaspoon salt
· 2 shallots, minced
· 1/2 red bell pepper, minced
· 1/4 lb shrimp (21/25) peeled and deveined shrimp, minced
· 1/4 teaspoon black pepper
· 2-3 tablespoons butter
· 1 cup all purpose flour seasoned with pinch of cayenne, 1 teaspoon of salt, and 1 teaspoon garlic powder
1. Bring water, cream and salt to a boil. Add grits and continue to whisk until first starch forms. Reduce heat to a simmer and continue stirring grits for another 10 minutes. Stir in shrimp, shallots and peppers. Continue to stir until grits are fully cooked (about another 10-15 minutes). Season with plenty of salt and pepper to taste and butter.
2. Remove grits from heat and pour into a lightly greased 8-inch square pan. Loosely cover with plastic wrap and chill 6 to 24 hours.
3. Using your hands or a scoop, roll grits into 1 1/2-inch balls.
4. In a bowl, lightly dredge grit balls in seasoned all purpose flour..
5. Pre-heat deep fryer to 350
6. Fry fritters in batches for 3 to 4 minutes, until golden brown on all sides. Season with more salt
7. Drain on a paper towel-lined plate. Serve warm.