Jaymes

Wow. I've been making this dish for decades, cobbling together various recipes from a polyglot of sources -- everyone from such lofty gurus as Julia Child and Craig Claiborne down to the "home cookin' around the world" of military officer's wives' cookbooks -- but I've never heard that. Sounds wonderful, and I can hardly wait to try it. Carbonnade is one of my very favorite dishes. Like it so much better than boeuf bourguignon. Am excited to try it with the gingerbread. I do spread gingersnaps on my Russian Stuffed Cabbage Rolls, and it gives them such a great flavor. I know this will be terrific, too. Thanks!

Well, I hope y'all get it all figgered out by summer, 'cause I'm taking a road trip up that way.

I attended a party not long ago and there was an ambrosial baked brie with apples. Sooooo good.

Cooper's is "Cowboy BBQ" wherein the meat is cooked directly over the heat, rather than smoked, as the old-style German meat markets do it. When I first moved to Austin, I visited Cooper's in Llano regularly, and found it wonderful. But sometime during the last few years or so, it's gone badly downhill. I don't know what's wrong. I read somewhere that their fame had resulted in too many customers, putting too much demand on the capacity of their pits, which then had resulted in rushing the meat. Also, they began to put great emphasis on their mail order business, not to mention catering Pres Bush's BBQ "do's." All in all, the last two or three times I drove out there, I was greatly disappointed and decided no longer to bother. Sad, really. But I did hear that they were going to give up the mail order business and try to get back to doing what they did do best, before fame and fortune sucked them (and their meat) dry. Let's hope that's right. Oh, and while you're back in Lockhart revisiting Smitty's, I'd sure be interested in hearing your opinion as to how Black's brisket compares.

Great. If you don't like them, please PM me so I can take them off of my "recommend" list. If, on the other hand, you love them, please feel free to brag about me right here.

The two restaurants in particular that I enjoyed are at the intersection of King & Story (just east of I-280 & US101 interchange). The restaurant where no one spoke English but me was Los Jarritos. Kitty/caddy/catty-corner was Tacos al Carbon. It's that kind of typical Mexican BBQ meat place where you can see the meat cooking. This is a Mexican neighborhood, and there are many small shops, stores, bakeries, etc. Another restaurant (that I didn't try), but that was recommended as a "hole in the wall for gringos" is called Cafe Teresa. It's on the corner of Santa Teresa & Snell.

A world-class experience is over on Coronado Island. The Hotel del Coronado (which locals call "The Del") is a grand old hotel, and you can tour its historic lobby and hallways. It was where "Some Like it Hot" along with many other movies were filmed, and was the inspiration for Disney's "Grand Floridian" hotel in Disneyworld. But if you're lucky enough to be there on a Sunday, "Brunch at 'the Del'" is one of the most fabulous things one can do. "Sunday brunch at 'The Del'"

I've emailed my son, and as soon as I hear back, I'll let you know.

Jaymes, is that glaze in RecipeGullet??? Edit: Ha! Found it! Famous Meatloaf Glaze by Jaymes Well, it's famous in MY family anyway. Oh, it's famous allright! Criminy. A girl's gotta be careful what she says around here.

Jaymes, is that glaze in RecipeGullet??? Edit: Ha! Found it! Famous Meatloaf Glaze by Jaymes Well, it's famous in MY family anyway.

Of course my famous sweet & sour red meatloaf glaze HAS horseradish in it, so my fave sandwich does include mayo AND horseradish.

Oh yum. One of the best things in the entire world. Meatloaf sandwiches. They're good however you do it, but the "classic" in my world anyway is just cold slices of meatloaf and mayo. Lots and lots of mayo. Although tomatoes are good, too. Meatloaf sandwiches are just good, hot, cold, plain, fancy. Yum.

At Smitty's: Park in the back parking lot and walk in through the back door. That's how all the "reglers" do it. And tour the building. It's like the holy temple of smoked meat in Texas. Oh, and while you're in Lockhart, in addition to Smitty's and Kreuz's, be sure to try the brisket at Black's.

Is that "You need no teeth to eat my beef" Wallace? In Laredo, eat at El Rincon.

They used to say that there were several "crossroads" in the world where, if you sat long enough, sooner or later you would see everybody you ever knew. One was the lobby of the Peninsula Hotel in Hong Kong, back in the days when it was across the street from the train terminal where the trains arrived and departed from China. And another was the Balboa Yacht Club. I am privileged to have hung around both, sipping gin and tonic and watching the world passing through on their intriguing way to one adventure or another. But, Beto, I don't recall the "Country Club." When were you there? I was there from '75-'79 (during the treaty negotiations).

Probably shouldn't stick a toe in here, but I do want to say that when I lived in the Philippines, it appeared to me that the local cuisine was more one of home cooking, rather than restaurants. It was my experience anyway that most restaurants featured foreign food, more so than typical Filipino dishes. There were small snack-bar type restaurants with pancit, etc., but as far as large "fancy" restaurants went, they were for the most part foreign inspired.

Thank you. I, too, appreciate the compliment.

I didn't mean to suggest that flour tortillas didn't exist in Texas in the 50's, 60s, etc., just that they weren't particularly popular among the general restaurant-going population. I, too, was eating in Mexican restaurants during that time and as I recall it, when they brought you tortillas, corn was the default. You could request flour, and they'd bring them, but somebody at the table would always ask, "You LIKE those?"

Ah yes. And I'm sure there will be some here who will enjoy calling their butchers and ordering a half-gallon or so of pig's blood. But as for me, I'd rather we go into a lengthy dissertation on lumpia. Masarap.

Yeah, that's what I said:

I love Chicken Adobo. As soon as I read your post, I could smell it cooking. Don't have my recipes with me, but in memory I always brown the chicken pieces, skin on, and then add them to the water with the vinegar, etc. It IS a spectacularly easy dish. And so good.

I agree that this class is really wonderful. Thanks to everyone that contributed.

Yes. And as a garnish atop a spicy Mexican seafood cocktail.

The corn tortilla is dipped into fat and chile sauce in order to soften it and make it easier to roll, in addition to adding flavor. I have a great many burro/burrito recipes. It is not usually necessary to dip the flour tortilla into fat to soften it, so that step is skipped. Many of my burro recipes do, in fact, call for the flour tortilla to be dipped into a chile sauce of some kind to add flavor. And those that don't call for said dipping invariably call for a chile sauce to either be folded into the filling, or spread over the top. The point, though, was not that they are identical; but rather, that when a flour tortilla is stuffed and rolled in what is basically the manner of an enchilada, in the wheat-producing northern states of Mexico where it undoubtedly originated and remains popular, it's generally called a burro, and in the US Southwest, a burrito. Or at least that's so in my experience, I should add.