Jaymes

We've got a thread somewhere on eGullet regarding some sort of "white trash" party. In addition to bringing low-rent food, I think they were also supposed to arrive in costume....ratty wife-beater tee-shirts and transmission shop gimme hats. Pretty funny thread, as I recall it.

Never mind the "damage to carts." How about the damage to cars? I've got two big dings in the side of my car that I got from carts rolling aimlessly across the parking lot.

I agree with you about the steaks at Joe Allen's. Perfect every time. But I've never been impressed with their brisket.

Or when I'm clearly standing there digging through my purse and they yank the cart away. Or when I'm standing there actually holding onto the cart and they pull as hard as they can to wrest it away from me. Geez.

goodie, two places to check out when I go to San Angelo for the National Ceramics Competition this next spring. How far is Abilene from Brownwood? I have to go there for a wedding sooner. edited to add, how disgusting, I think I have lived in Okieland tooooooo long ← Although if you want to go to what most people consider to be the best "cowboy-style" BBQ in Texas, you'll need to swing down through Llano and Cooper's.

I thought about that, too, but decided since the floating restaurants are pretty famous, maybe he decided to avoid them. Also, I thought I heard somewhere that the two largest and most famous had been moved from Aberdeen. Do you know?

Ever since I was a kid, I've had to have pickles along with my PB&J sandwiches. Best is a big cold spear of dill but, frankly, any kind will do. They just have to be cold and crunchy. Not sure when or why I started this, but I won't eat a PB&J without my pickles. It seems to cut the cloying sweetness or something.

Not a sandwich, but here's something that's really good. Get a saltine and smear a little peanut butter on it. Then top with a piece of good tomato and sprinkle of salt. Pop into mouth and enjoy.

Flutternutters.

Make friends with someone that has a boat.

That's why we always tote along a small bottle of hand sanitizer, or some of those little packets of hand wipes that I lift from KFC.

Yes, that's what I do, too. In fact, when planning for a picnic, the first thing I do is to put a bunch of water bottles into the freezer. Not only does it work great because as they melt, they don't get all runny and messy like ice does, they serve double-duty as something to drink as the day wears on. Also, regardless as to what else I take on picnics, I ALWAYS take some sort of cold soup in a thermos. It's easy to serve - just pour into paper cups and pass around with plastic spoons. Everybody has something to nosh on while you prepare the rest of the meal. Obviously, a traditional gazpacho works beautifully for this, but I've used many different kinds of cold soups. It never fails to be a huge crowd-pleaser.

Ooooh... Sounds wonderful. I'll be watching this space!

Thank you for clearing that up. It's obvious I do not understand the meaning of the phrase, "Misinformed regional pride."

Giving MarketStEl the benefit of the doubt, perhaps he means we are here to educate our own palates. But that's certainly not the tone of much of this thread. And speaking just for myself, I happen to like the current education level of my own palate. I'm here in order to garner more delicious stuff with which to feed my already adequately-educated palate. I'm not here to look down my nose at those I deem to be less "informed" than I. "Regional" or otherwise.

Good question. Do you really think we're all here in order to educate the palates of the "misinformed"?

Yes, it's a live music venue that also serves barbecue. Well, yes... And no. Mr. Stubblefield (Stubb) is dead. He died in 1995. Stubb's in Austin opened in 1996.

I absolutely love meandering the Oregon coast. So much so that I've strongly considered moving there. From Napa and the Bay Area, I take 101 north, stopping for the first night or two in Eureka and breakfast at the Samoa Cookhouse. Then the coastal route up to Lincoln City, OR, where I turn toward Portland. Of course, you'd do it in the opposite direction, but I'm usually heading back to the midwest from California. And since I'm Road Trip Girl, I take a circuitous route - north to Portland where I visit friends, and then the magnificent Columbia River Gorge east through Idaho, Wyoming, etc. Heading north out of Eureka, I always stop for a couple of nights at Gold Beach. Yes, it's touristy, but there is some pretty good food there, and I'm a nut for taking the jet boats up the Rogue. I like these nice folks: Jerry's Jet Boats And then north to Yachats, a charming little town. There's the Green Salmon Bakery and Coffee House, and Grand Occasions, with homemade pies and other treats made with seasonal berries. Stay in a beachfront cabin here: Shamrock Lodgettes There's lots to do in Lincoln City, and if you do a search here on eG, you'll find many recommendations for places to eat and stay along this stretch, because it's closer to Portland. I think maybe I'll plan another one of these marathon road trips for next summer. Writing this out has gotten me Jonesin'.

Do you happen to remember the name of this place? I get down there from time to time and would love to know.

...some wax philosophically about Sam's or Stubbs, some Ruby's, Artz, County Line, or something.Ah, thanks.

I can't help but be really curious... Just what exactly in your view are the "nostalgic Austin places" that serve sub-par BBQ brisket? I mean, I lived there for over ten years but I can't really come up with a single Austin 'cue joint that I'd call a "nostalgic place." Sam's maybe? Lockhart, Taylor, Luling, Llano, sure. And quite a number of regular restaurants in Austin definitely could be called "nostalgic." I'm not trying to argue with you. I am honestly curious as to what BBQ restaurants in Austin are considered by others as being "nostalgic."

I used to use the sharp cheddar spread that came in those little squeezable tubes. But you can use any sharp spread.

This thread reminded me of a dip that I used to make all the time, and that was wildly popular. And of a story about "sharing." I played bridge in those days, and it was my turn to hostess our group. So I made my famous Beer Cheese Dip (which I have posted in this thread: Dips, hot or cold, your favorite...). It was very well-received and everyone copied the recipe. But one friend grabbed up my recipe card and said, "I'm late for the doctor's office. I want to make this for company tonight, so I'll take it home and copy it at home and bring you back your card tomorrow." "Tomorrow" came and went, but the card was not returned. So I telephoned her to ask about it. "Oh yes, of course, I'm sorry. I got busy. I'll drop it off later today." But nothing. A month or so went by. I called her once or twice more, and ran into her around town a time or two, but she kept stalling me. Then a lady that I did not know that lived on the other side of town telephoned me to ask me to substitute in her bridge group that she was hostesssing in her home. I said I would and she gave me the directions. I had never been to her home, or even her neighborhood and didn't know any of the other 11 women. But there was one familiar thing. A very tasty beery, cheesy dip. As the party ended, I approached the hostess. "Thanks for a wonderful afternoon," I said. "And may I see the recipe for that delicious dip?" "Sure," she said, handing me the recipe. "Isn't it wonderful?" Now, I had planned to look over the recipe just to see if the ingredients were the same as mine. But to my utter amazement, it not only was "my recipe," it was my recipe - my exact recipe - my cute little Current recipe card with my handwriting and my beer and cheese and Worsty stains! "Would you like to copy it?" she asked. "No. I think I'll just take this one." And I stuck it in my purse and walked out the door.

Reading the "What is your most requested recipe?" thread reminded me of this dip, the recipe for which I'm always asked to share: Beer-Cheese Dip 1 C good, strong beer - no "lite" types 3 6-oz pkgs prepared sharp cheddar cheese spread 2 T butter - room temp 1/2 yellow onion, coarsely chopped 1 clove garlic, coarsely chopped 1 t Worsty 1 1/2 oz bleu cheese (or more, to taste) 1 large round loaf of bread Put all ingredients except bread into blender or food processor and process until thoroughly combined. Dig out center of bread to make a well to hold about 1 1/2 cups. Place on large platter. Tear the bread you dug out into "dipping size" chunks and arrange around the loaf. Pour the beer-cheese dip into center. After the bread chunks are gone, get a sharp, serrated knife and place on platter for guests to cut bread "bowl" into more chunks.

A remarkable person. Cool head, kind heart and, always, a wise hand on the tiller. Thanks, Dean.