Jaymes

One last caveat -- for those of you interested in trying the real thing, you have to start with (as others have said), smoked, cured "country" ham, with some fat left on it. That ham you get in the supermarkets these days simply never will impart the same flavor to the pan drippings.

Just want to add a suggestion. If you'd like to try to prepare authentic, old-fashioned "red eye" gravy, complete with the "red eye," go to your butcher shop and buy a big slice of ham with a piece of bone in it. Fry it up in a cast iron skillet, cut away the cooked ham, leave the bone in the pan with the drippings while you make your gravy. The origination of the name will be no mystery to you after that. Or at least it so seems to me (with all due respect to Craig Claiborne).

A lovely story for us all on this subject, Jaymes! May I ask how old was she when she died? Do you think that red eye gravy made her life any less unhealthy? Nobody knows for sure exactly how old she was when she died. They didn't keep really good records when she was born, and she was born in the wagon of a travelin' show (in the immortal words of Cher). And she lied about her age. She was always a big hit with the men and married three times -- the last one when she was about 80. She lied and said she was just a girlish 70. We do know that when she died, she was somewhere between 94-99. Most of the women in her family, including her mother, lived well into their 100's, so some of the other relatives were lamenting the fact that "Sugar" (her name) had died relatively young. And she lived life as she damn well pleased. She lived the last 20 or so years of her life in Aztec, NM, up in the Four Corners area. Every year she'd buy a new Thunderbird with the biggest engine Ford made. She was famous for outrunning the Navaho cops across the reservation on HWY 550 between Aztec and Albuquerque. I'd say that eating Red Eye Gravy, as well as real butter, cream, lard, etc., and adding ham or bacon along with a pinch of sugar to her vegetables, and a healthy swig of bourbon into just about everything else, including her own self, didn't hurt her one little bit. I will say that she ate only good breads. About such typical "American white breads" as Wonder, etc., she'd say: "I can't believe anyone eats that crappy ol' mushy white 'cotton' bread."

Like many things, the actual origination of the term "red eye" probably will never be definitively established, but my grandmother was a legendary southern cook, and a Harvey Girl, and also owned a southern-cookin' restaurant in the Houston-East Texas area around the turn of the century. She told me that the name originated because the gravy was originally, and best, made with a chunk of hambone in a big, cast-iron skillet in commercial kitchens and "cookhouses" which fed workers like railroad men, soldiers, lumberjacks, etc. The big slices of country ham that were cooked for these breakfasts always had a slice of hambone in them. One removed the cooked ham to serve with the eggs and grits, and then to make the gravy, used the drippings and the bone. The bone contained red ham marrow, and it looks like a big red eye in the middle of the pan. To make the best Red Eye Gravy, one scooped out that marrow and used it along with the ham drippings and coffee. Even until the day she died, she tried to be sure to add some hambone marrow to her Red Eye Gravy. She said it just was not as good without it.

Yum. My very favorite sandwich is liverwurst & fat juicy slices of sweet summer tomatoes, extra mayo, on white bread. Second favorite is liverwurst & fat juicy slices of sweet summer onions, extra mayo, on white bread. Yum. I also make a "Party Pate" recipe with it. It's yum, too.

Here are two summer squash recipes. The first is our family's absolute favorite. It's even good over a baked potato for a nice veggie meal. Calabacitas (Mexican Squash) 2 lbs summer squash (I use yellow), cut into bite-sized pieces 1 T butter 1 small yellow onion, or 1/2 large, very coarsely chopped 3 tomatoes (can use canned), chopped 1 cup corn kernels (can use canned), cooked and drained 1 4-oz can green chiles, drained, very coarsely chopped 1 C Cheddar or Longhorn cheese, grated S & P to taste Boil squash until just barely tender. Pour into colander and allow to drain thoroughly. Meanwhile, into saucepan put butter, onion, tomatoes. Sauté til onions are clear and mixture is "mushy." Return squash to pan. Add cooked corn and chiles and simmer briefly to combine flavors. Add cheese and allow to melt. Serve immediately when cheese is melted. ~~~~~~~~~~~~~~~~~~~~~~~ And when we're not in the mood for Mexican, this is what I do: Take one clove of garlic, mash and mince it and put it into the bottom of a saucepan with a tightfitting lid. Saute the garlic briefly in a little butter until it begins to release its aroma. Then take three or four nice summer squashes and peel and chunk them. Add them to the saucepan. Take one white or yellow onion and slice it and add it to the saucepan as well. Add no water (squash has plenty). Cover tightly and put the heat on very low. Slowly the squash will begin to cook in its own juices. Check it from time to time and stir. When the squash and onion are tender, take off the lid, turn the heat up to moderate and break an egg into it. Stir to scramble the egg. Then add a dollop of sour cream, or a little grated cheese and serve immediately.

And this might be too little, too late, but in case someone else pulls up this thread for a future trip... In addition to West, and buying ring bologna from the afore-mentioned Nemecek Bros, I usually stop in at Abbott and get some smoked turkey. There's a restaurant there which is pretty bad, but the smoked turkey to go is great.

I come down more on the side of Mabelline and Scott. We can obsess about "authenticity" ad infinitum -- certainly ad nauseum. What a way to ruin a perfectly good meal. And besides, just how far back would the "authenticity police" need to go in order to discover the truly original, the truly authentic? Practically everybody originally arrived practically everywhere from somewhere else, most certainly bringing with them at least some dietary preferences and habits. In order to be completely "authentic" you'd have to go back to Adam & Eve, right? Which means the only truly "authentic" food is the apple. I think that lecturing people that are citizens of a particular country (like oh say Mexico) about what they are cooking and eating and enjoying and passing down to their descendants, and deriding it as being "not authentic Mexican," is incredibly arrogant. Of course most of the Mexicans I know just laugh at such nonsense. I guess I should, too. That said, my native-Texan former husband recently was complaining about all the Yankees that have moved down here to escape the northern winters. "And they've ruined the food in the Mexican restaurants," he said. "Thanks to them, it's not hot anymore." Edited to add: Although to me it's obvious, I probably should point out that my comments are not directed toward serious food anthropologists. Those folks are scholarly historical researchers, often digging through ancient garbage piles trying to determine what sustained our ancestors, using this knowledge in an effort to help us understand the lives of those that trod the earth before us. And not merely to look down their noses at those of us that like to plop a dollop of sour cream upon our Enchiladas Suizas. Or prepare a salsa using canned tomatoes.

Got lucky in Portland. Managed to hook up with some eGullet guys for some great food! Those BBQ Boys (chefrodrigo & kyle) at Low's do a fabulous job with Texas style brisket, and BBQ lamb ribs. Everyone else seemed equally as pleased as I was to be chowing down, Texas style. We also went to Dan & Louis' Oyster Bar, a local landmark. It's justifiably famous for Oyster Stew, which you can order with double oysters. Or triple. Or quadruple!!! So guess which I ordered. Oregon also treated us to the wonderful Gold Beach and jet boats up the Rogue River, as well as Lincoln City, where we stayed at a terrific oceanside motel recommended by another eGulleteer. Thanks guys for a great visit!

Actually, I have heard of adding milk and/or cream to your stewing liquid. One (of the several) wonderful things about making carnitas is that there is no particular "right" or "authentic" way. You add what you wish. I've never tried adding the milk -- no particular reason, just haven't. And I'm often preparing carnitas for guests, so just didn't want to screw with success. If you know what I mean. But I think that the low fat would work. I don't think the final product would be as rich and creamy as those with cream or whole milk or a mixture. But I don't think it'd be bad, by any means. If you want to read more about it, google "carnitas receta leche." You'll find several recipes that call for a cup of milk and/or cream.

So oh dear, your plane has had to make an emergency landing in Dubuque, Iowa. You'll be there for a day or so until it's fixed. And you're hungry. Really hungry. You go to the typical US grocery store to buy some ingredients to whip up a quick dinner in your motel room kitchenette. Which brand of canned tomatoes do you select? Which do you hope for? Which will you settle for?

Years ago I had an Italian friend that told me one should never put onion and garlic into the same dish. The flavors fight with each other, she said. One overwhelms the other. They do not compliment each other. "It's never done in Italy," she said. "Pick one or the other." I've not heard this elsewhere, and many of the Italian recipes I've seen do call for both. So what's the story?

The Italians seem to me to have a uniquely Italian gusto about everything. I'm not just talking about a pride in and love for their country and cuisine. Most nationalities have that, of course, but the Italians seem to have incorporated it into their national identify. They appear, to me anyway, to have a pride in their nation, their traditions, who they are as a people, a determination to do things "their way," and an appetite and love for food, wine and the good life that is unparalleled elsewhere. Is that true? Or are there other similar nations/peoples/cultures but we in the US don't see it because our country basically has a European heritage and the Italians get all the press? Or other nationalities that feel the same way but their "personality" is more reserved and subdued, so it's not so noticable? Is anyone else that much fun? Are there any other countries to which you have traveled that are equally as enthusiastic about themselves as the Italians? Japan perhaps? Peru?

Are you my ex-husband -- posting under another name?

Yes, migas are a beloved Austin tradition. We had quite a lively and informative thread about where we go for our favorites (as well as several recipes). It's here: "Migas in Austin"

Actually, it's more than that. Much more. There is a great deal of value in discussing these things beyond the obvious merely cathartic. In fact, I'd even go so far as to say it's a necessity. When new technology is invented, a civil society must set about establishing some commonly-held practices -- "manners" if you will -- regarding its use. Although it's true, as you say, that "self-absorbed assholes are going to be self-absorbed assholes," the general populace that works hard not to be included in the "self-absorbed asshole" category needs to sort out these things. Hash them out. Talk them over. Determine what is acceptable. What is not. What is just fine. What makes one person "rude." And another "anal." And why. What should be dealt with. And what should be overlooked. It's just part of trying to figure out how best to weave our way in and out of each other's lives. We have to occupy the same space, and it's a help if we can do that with as much grace, kindness, courtesy and thought as possible.

And I guess that's really it, isn't it? Just as you point out, "other people having conversations," assuming that they're carried on in one's normal voice and regarding topics suitable for crowds of strangers, are rarely seen as an "inconvenience" to those around them. I know I personally don't see them as such. But that's not what we're discussing. The problems with cell phones are: a.) ringing buzzers, bips, bells and beeps and annoying tunes such as college fight songs and never-ending variations on Fur Elise (a melody I used to love); b.) hollering loudly such repetitious phrases as, "Are you there?" "Hello? HELLO?" "Did you get that?" "What did you say?" "I only got part of it; what was that last bit?" and the much-loved immortal classic, "Can you hear me now?"; and, c.) discussing in booming tones the intimate details of your illnesses, sex life, husband/wife's affair, obscenity-laced problems with bosses, boyfriends, the bitch that got the job/stole him, what stocks you should purchase/sell, who betrayed you/ratted you out to whom, etc. And not long ago, I was enjoying my lunch when I became aware of someone at an adjacent table paying for something via their cell phone. I heard every word, including each digit of their credit card number complete with expiration date, billing address and name-exactly-as-it-appears-on-the-card. Not that that was particularly unpleasant for me, especially since I just had heard this exact same fellow discussing the results of several previous lab tests. But it is a telling insight into the degree of thought that some folks give to what they are saying and how they are saying it when they are in a public place and carrying on what should be a private conversation.

Regarding vermouth, my favorite pre-dinner drink is called various things such as a "Half & Half," or a "Red & White" or a "Russo e Bianco." It's half red vermouth, half white. Stirred with ice and strained. So I'm doing my bit to keep vermouth in its rightful spot behind every bar.

What a great idea! Sort of a "Houston Food Trail" thread, I guess you could call it. Long may it live.

Cornbread salad. It's good, typically southern, keeps well, particularly tasty with chicken, church supper staple in some parts. But a lot of folks haven't heard of it, so there'd be a curiosity factor, too. Which is always nice for publicity purposes.

Ah, but there is a perfect blend of sweet and savory in cornbread, even as a dessert: Or breakfast. Take a nice big hunk o' cornbread, crumble it into a bowl, sprinkle with a little sugar, and add cold milk. Cornbread cereal. Double yum.

I'm with the others that say anything's great, if the berries are. My grandmother, who owned a southern comfort food restaurant, always made a special, slightly sweet biscuit recipe for her shortcakes. And hers were my very fave. But I also like homemade poundcake. That's probably second best. Third best fave is probably to skip the shortcake altogether and just go with the berries and sweetened Mexican crema. Of course strawberry pie is pretty darn tasty as well.

Like port? One of my favorite wineries is the Prager Port Works in St. Helena. It's small, family-run, with wonderful award-winning ports, as well as several other wines. They also operate a small B&B right on the premises. Not only does it include breakfast, but plenty of port as well: Prager Port Works B&B

Ah yes, the Chinese rugby scrum method. I suspect a great deal of yesterday's shouting match consisted of several versions of: "Do we have a line or not? If WE play by the rules, she should have to, too!"