Jaymes

And of course, all of this is true. But that woman, AND her friends, had about them an air of smug, self-righteous, self-congratulatory condescension that, it's been my experience anyway, one rarely sees in "advocates of pork."

I have no firsthand experience with anything like this, but just from the sound of it, I'd suspect it'd be better for young singles or newlyweds with little cooking experience, and a desire to increase their knowledge and skills, as well as expand their social circle. I can see how it would quickly become another social obligation and a time-stealer causing you to be away from your family, exactly the opposite from what you're trying to accomplish. Agree with James. Somebody who cares enough about food to be active in eGullet's probably not going to be thrilled with this set-up. Seems kind of snippy. Boy, I sure didn't intend to be snippy at all. I actually thought it sounded like a lot of fun. But, just as I said, might have the potential to turn into more of a social evening than a practical and timesaving method to produce economical family meals. I remember my days with three young children and a husband to cook for, and while I never joined that type of group, several other things that I did join quickly became just another social engagement that kept me away from my husband and kids. I enjoyed most of them, but I didn't find them to be practical methods to accomplish much. (Except for one quilting group, where I did wind up with a quilt, I should add.) Edited to add: It seems to me that the thing to do, if there is such a group in your area, and if you find the concept interesting and/or appealing, would be to give it a try. It might be a great answer, and perhaps you'd enjoy the social aspect as well. You could always drop out if it wasn't meeting your needs.

I have no firsthand experience with anything like this, but just from the sound of it, I'd suspect it'd be better for young singles or newlyweds with little cooking experience, and a desire to increase their knowledge and skills, as well as expand their social circle. I can see how it would quickly become another social obligation and a time-stealer causing you to be away from your family, exactly the opposite from what you're trying to accomplish.

A timesaver for me was running into a grocery store on the way home and grabbing stuff from the salad bar -- fresh, chopped carrots, onions, peppers, etc. -- to throw into a stir fry. Obviously, it's better to prep your veggies over the weekend, but if you've run out of them, and you're tired and hungry, grabbing stuff from the salad bar to cook at home can be a real treat. And I always cooked some sort of large hunk of meat over the weekends, often two or three different kinds....a big ham, a beef roast, a pork roast. Heat up the oven once, roast several kinds of meat, and then it's easier to make the sides as you go through the week.

Chief Asshat?

I had never heard that story about the origins of the term "pico de gallo" before. Makes sense. At least that's what I was told when I was given a wonderful recipe for a mango, orange, jalapenos and jicama pico de gallo.

Search tips that help me: First tip....don't search on the first page that comes up. Click on "options." Second tip....on the "options" page, click on the "show topics as posts" option. I hate wading through ten-page threads looking for something. Third tip....be sure you've selected "and older" under the date options, unless you're SURE what you're looking for has been really recent. Remember how time flies when you're having fun? And eGullet is fun, isn't it? Fourth tip....select "all forums." The engine defaults to whatever forum you were in when you decided to begin searching. So, for example, you might have been reading something in "Food Media" when you remembered a shrimp dish you liked. So be sure when you begin searching that you're either searching in the right forum, or if you're not sure (which I never am) you've selected "all forums." Don't know if this is any help, but it's made life easier for me. I never used to even look at, much less actually consider, all of the options. I'd just plug in a word, and then hit search. But after I carefully read all of the options available, I could begin to see where I'd been going wrong.

My folks came up with a better way to peel the shrimp. They made us kids do it. One of my earliest memories is of sitting at a table piled with shrimp, my little arms itching down to the elbows where the shrimp juice had run. Fifi, that recipe looks great. I've tried several marinated shrimp recipes and been disappointed. In many areas of Mexico, the term "pico de gallo" refers to a chunky dip/appetizer thing, served in a shallow dish, that you poke around in with a toothpick and stab various items that look tasty. I've been told that when you see several folks picking and stabbing with their toothpicks, they look just like a bunch of chickens, and that's where the name comes from. So that's how I plan to serve your shrimp. Do you think I could chunk the onions so that you could stab one of those with each piece of shrimp?

Did it focus much on the cooking aspect? What role does Bobby Flay play?

Not me. Cream cheese, eh? Does sound good! But I'll admit I've not heard of it.

I think last week was the first episode, but I didn't see it. Just the ads this week with someone bragging about how her lobster tail never fails to impress. I did find it interesting that there were these rumors several months back about Mark Burnett, the reality show guru, chatting up Martha's "people" regarding a show after she gets out. And next thing you know, CBS has "Wickedly Perfect." Sounds to me like "Wickedly Stealing Your Idea and Doing It First While Martha's In Jail."

So....has anybody seen this? Any good?

I'd second all of this. And add Schotz Garten, another legendary Austin spot.

I think I pay $2-2.50 or so for it in grocery stores. And sometimes it is hard to find in the store. Back east, seems like it is usually displayed next to the baked beans, but in my local grocery, it's with the canned bread crumbs.

I think we can all agree on a universally-known, well-proved fact, and that is that 'country poor' is different from 'city poor.' But Mr. Waldrop is living and working in Oklahoma. That's his knowledge base and focus. What may or may not happen in areas where the garden is more difficult to acquire than the shovel is out of his current line of attack. I say Kudos, Mr. Waldrop. Sounds like you are making a difference, which is more than most folks, I'd wager.

I'd be willing to bet that the vast majority of Austinites would agree with this. Lockhart ("The World Capital of BBQ") is only about 20 miles or so south, and from the airport, it's a straight shot on good 4-lane highway. It won't take you more than 20-25 minutes to get there; maybe 15 from the airport. Smitty's, Black's, Kreuz....the big three. And, as munchcake says, Luling's just a short distance beyond. Yes, BBQ in one of these temples CAN 'change your life.' It's really a must-do. Especially coming from a large metropolitan area such as DC, my suggestion is that you try things that are uniquely 'Austin.' We do have good restaurants....Italian, Continental, Asian, etc., and if you were coming from some small podunk town somewhere, they'd be good bets for you and you'd enjoy them. But coming from 'back east,' we don't have anything that will impress you unless you seek out the things you DON'T have in DC. Definitely, get to Lockhart (Smitty's for sure, Black's, Kreuz in that order) and/or Luling (City Market) for BBQ. This is a 'don't miss'! ALL the other local BBQ pales in comparison. I'd advise that with only three days, you don't waste your time going elsewhere. It'd be a damn shame to come to Austin from so far away and settle for second-rate BBQ and miss the best that the region has to offer. And Fonda San Miquel. It's considered to be one of the best 'interior Mexico' restaurants in the country. Whether or not that's true is, of course, open to debate, but it is uniquely Austin, and is definitely something you cannot get at home. Their Sunday Brunch is legendary. And do breakfast tacos and/or migas at some of our many fine TexMex joints, which you can read about on other Austin threads (and there are several). Austin is a great food town. But focus on the 'Austin' stuff.

Wow. Do you have Gourmet magazines that go back that far? Re posting the recipe here, it's my understanding that you can post recipes.....ingredient lists, method, etc....if you simply change the wording. I'd love to see that recipe, and I'm betting other folks would as well.

I love that stuff. I think it's particularly good with steak. Good 'get' Mabelline.

Ah, Tuaca....my favorite winter drink....."Hot Apple Pie"....Tuaca and mulled apple cider, topped with whipped cream. Xanath is a liqueur, so of course, it's sweet. But I would say that it's not one of the heaviest, nor sweetest, of liqueurs. I don't recall any other herbs in the flavor, just vanilla. I first tried it in Mexico and really liked it. Came back to Texas and couldn't find it in any of the stores. Was just about to order some online, but my local boozeshop called and said they had gotten some in for me. I'll bet you could have some ordered up there, too, without too much trouble. And it's a beautiful bottle....like a large vanilla bean.

Yeah, her and me both.

Another thing you can do is to take one of those collapsable steamer-thingies and set that on top of the beans, and then put the bread in it, and put the lid on. That keeps it up out of the beans, if that's what you prefer. Yes....this does seem to have turned into 'the brown bread thread,' but that's one of the most bee-oootiful things about eGullet. You just never know where any thread will lead. There's been lots of good information here, including recipes, and to think that it all started with...."an apology....."

Here are some more recipes, including baking it in a can: Boston Baked Beans & Brown Bread recipes.

It's already fully cooked. You do indeed do what someone said, which is to cut out both ends of the can and push it out. Then you can just slice and eat it. Or, you can slice it and toast it and then smear it with cream cheese or butter or applesauce or peanut butter or whatever. Or, you can put your baked beans in a saucepan on top of the stove and just before serving, lay or crumble the bread on top of the beans, and then put on a tightly-fitting lid and let it cook for a very few minutes, just until the bread heats through, or if you are actually baking your beans in an oven, at the penultimate moment, lay your bread on top of the beans and again, cover tightly, and wait for the bread to steam. If you do that, the bread can get really soft, so you eat it with a fork along with your beans. It's a Yankee thang.

My blunder,Glad you caught it,thanks Jaymes Well, it's something I had to learn the hard way.

Katie....have you ever tried Xanath -- a vanilla liqueur that has been made in Veracruz for over 50 years.