markf424

Incredible post. I just got back from the Llano Cooper's this weekend (as is evidenced by this thread) and was actually impressed with it - the brisket in particular. Perhaps they had an "on" day, or perhaps because I haven't been to Lockhart, Louie Mueller's or even John Mueller's for BBQ, I just haven't had good BBQ to compare. Based on this post, I'll make a trip in the next week or two out to Smitty's and/or Black's and pick up some tasty. I'll be sure to report in. Hopefully I'll redeem myself.

... for 25, Jinmyo?? Boy, I can get frazzled cooking a multi-course for 8. Impressive indeed.

Ditto. Mirabelle is the perfect location and sounds like the perfect choice.

OK.. I roasted them, skinned them, cut them into moons, and sauteed them in balsamic and honey with thyme. Grated a tiny bit of lemon zest at the end to brighten. They were good. I wouldn't say they're my new favorite food, but I'm not afraid of them anymore. Plus, they were locally grown and in season. Can't beat that. One thing to mention - don't use your good cutting board when making these. I luckily had the foresight to prevent some staining on my "good" Boos block by using an auxillary cutting board. The stains aren't bad and are certain to go away over time, just figured I'd mention it for anyone who wasn't thinking ahead and had, say, butcher block countertops. Thanks for the responses. I'll probably try again sometime before they go back out of season.

Unbelievable. I was planning on dropping the same post in place. I picked up some beets at the farmer's market on Saturday. It will be my first time in more than 20 years that I've had a beet, my prior experience being that same pickled sweet beet one. I have near 2 lbs of beets with tops. Uncanny. So far, I was planning on a simple preparation, rather than spending lots of time on something when I'm unsure how I'll feel. I found a Sara Moulton recipe where she boils, cools, and skins them, then cuts them into wedges and cooks them in a pan with thyme, olive oil, balsamic vinegar, and honey. Simple enough preparation, but am I masking the true flavor of the beet too much? Like Dignan, I'm all ears.

Mabelline, I honestly haven't ever noticed. I didn't even know they still advertised. I remember the old commercials: "Hey, Kool-Aid!" from when I was a kid. Ran across this avatar and uploaded it for laughs. To be honest, I can't stand the stuff now. Here's the sort of ad I remember.

Depends on how I'm feeling - if I don't feel like being up and about for long, I'll eat a banana and drink a tall glass of milk. If I'm in the mood for something more filling, I'll snack on cold cuts - specifically the really salty stuff: salami, prosciutto, soppressata with some cheese and a glass of wine, if any's left. That's a recipe for sleep. Rarely will I cook anything.

While this isn't an actual festival event, here's a link from the Austin Chronicle regarding celebrating Thai Songkran in Austin: Chronicle Link

My wife and I actually visited this ranch on our way back from Llano this weekend. It's called Bella Vista Ranch: http://www.bvranch.com. Unfortunately, they were closed when we arrived, but I took a couple of pics of the young trees.

..I'm with Doc on this one as well. I realize that it's a financial hurdle some can't overcome, but I think many of us will take the easy way out (supermarket chicken) just because it's readily available. We don't want to have to go to two or three stores to complete our food shopping because overall we're lazy or out of time or can't afford it. I have made a personal commitment to strive to support more locally harvested agriculture and even local businesses whenever possible. The few cents I save by going with a large chain moves money away from my region, and in the case of foodstuffs, away from local farmers trying to do what I consider to be the right thing. I, like doc, am fortunate enough to be in a position where I can do this currently. I don't judge anyone for the choices they make, just mentioning my personal feelings on the subject. And hey, if it means I'm putting a better product into my body, all the better.

Some off-language in this "breakfast"-related bit, but I found it too hilarious to not pass on. Swanson's All-Day Breakfast

I've also been inspired to make these. I'll mix them up tonight for a Saturday morning treat and will report on them over the weekend. LEdlund, I have a Villaware waffle maker from Williams-Sonoma which I like very much. It's been no trouble to clean and has a metal exterior, not plastic. You can find it on their website - here's a photo:

No blood for this guy. I have the same problem from time to time. I haven't made the brining connection yet, but I'll pay more attention and see if that has, er, cured the problem.

It sounds brilliant. My estimate of temperature in my Weber is similar, probably around 600, so I imagine I'll have similar results. A very good idea and great use for leftover steak. Finally I can stop cramming that 32 oz Porterhouse down my throat in 15 minutes.

OK, fine. I'm making this for lunch this afternoon. You've pushed me over the edge, people.

In Austin as well, memesuze? My basil's potted so I brought it in for the last few nights. Just put it back out again this morning. Damned gnats came in with it - I didn't want to spray my poor plant before bringing it in.

Did you have any trouble with the slices of steak toughening in the heat of the Weber? I frequently make pizzas the same way but it hasn't ever crossed my mind to use leftover steak this way. Typically, I just overstuff myself because rarely am I pleased with the results of reheated steak. I can see where this might just work, though.

Sounds like a deal to me. He brought home the scallops and fried them up in the pan! They look wonderfully tasty.

I'd like the recipe, Robyn. My plant needs a good pruning and that meal sounds like just the ticket.

Split Cornish hens on the grill with honey/chile dressing and chopped cilantro. Garlic mashed potatoes on the side.

This actually raises an issue that I'd like to address: breakfast cooking. I'm adventurous and love being in the kitchen for dinners and lunches, but when it comes to breakfast, I typically pour myself a bowl of cereal and a glass of grapefruit juice like a lazy loser. One thing I require is protein in the morning. Protein in cereal, you ask? Well, the milk provides me with either the protein or a false sense of protein consumption. Oh, sure - I'll occasionally fry an egg with some bacon or put together a breakfast taco, but it's a rare occasion. The sad thing is that I work from home and I'm up around 6 almost every day, so I have a little time to make breakfast, I'm just lazy. I make waffles sometimes on the weekends - and I'm sure to be trying the yeasted waffle recipe soon - but I can't last from 6 until 11 (my typical lunchtime) without some sort of protein. Maybe I should just drink a glass of milk with my waffles. I don't know, but I think the real solution is a cure for my morning laziness. How do you guys motivate yourselves on weekday mornings to cook?

You're killing me! Even after living in Austin for 9 years, I still miss the fresh seafood we'd get on the East Coast. Ah well, at least I have the memories...

How do you hold off with that combination? I almost ate your post.

Oh man. I didn't even see the date on the original post. That's hilarious.

I've never had lamb smoked before, and would love to try it, but I am going to have to cower behind maggie in the corner here and uneducatedly and inexperiencedly (yes, that's right - I said inexperiencedly) say that I would steer away from it for Easter. Call me a traditionalistic (this one checks out) food conservative, but I'd go with the safe bet on a holiday.