Jaymes

The first entry in a google search refers to "bitted egg white". Actually I was yust yolking.

I was merely agreeing with the previous post that "BBQ equaling pork is not always true." My point was that in some places BBQ might mean pork, in others it might mean beef and in others it can be both. Right. And where I live, if you're at a BBQ joint and you order "ribs," the next question is: "beef or pork?"

I think it's a beaten egg with two yolks.

Which city is it?

Not to mention that you've got some real fans here (and grateful supporters) that most likely would be happy to send you some ingredients.

By way of explanation, that initial quote by me pertained to military families; most specifically, the officer's corps and the "competitive" entertaining done by the wives. I doubt that the boys in the barracks, or the cooks in the mess-halls, are jealously guarding their best recipes.

Boy, is this thread weird. This thread is entitled "Austin City Limits Festival." It indicates it was begun by me, which it wasn't. I don't have to ask where to eat during the Austin City Limits Festival. I live here, remember? And then, the first posts (including mine) are about wine. And then MM comments about a festival that begins March 16th. The Austin City Limits Festival is in September. The spring music convention (and film festival and 'interactive media' festival) is "South by Southwest" -- an entirely different animal. All just very...weird.

And the other "bottom line" is the risk factor: Don't glaze: Risk -- berries don't hold up; tartletts are ruined. Glaze: Risk -- not quite so pretty, upmarket, trendy and stylish as plain unadorned berries. Restaurants think PC is slightly behind the times. Remedy for #1 -- Not much. Remedy for #2 -- PC says to restaurant upon delivery that "I prefer not to glaze when the dessert will be eaten promptly, but in this case, thought it wise to be safe."

Why would you not just ask the restaurants which they prefer?

Ahem. Well. Back on topic: I live alone, and you'd think I wouldn't be in much of a position to take advantage of the warehouse-type discount stores. But you'd be wrong. I buy many items there. The kinds of things I buy are predominately either non-perishables (like paper towels, TP, tissue, all my soaps), OTC medication and vitamins (generic Claritin which I get for $15 for 180 tablets, generic Benedryl for $3.99 for 400 tablets), canned goods (Swanson chicken broth), frozen items (or things I can freeze and just take out a little at a time as I need it, like pecan halves, butter, fish filets, shrimp, prepared pasta, chicken breasts), and expensive items that otherwise I can't justify buying, like Parmegiano Reggiano, Brie, chevre, crab meat, oysters, smoked salmon. I also buy produce that I particularly like and know I can use up, like avocados & those absolutely wonderful small "Nature Sweet" tomatoes on the vine. The non-perishables I figure I'll eventually use up, and I do. The items like the smoked salmon, I buy very infrequently. I wait until my craving is irresistable. Then I'll schedule a "salmon week," wherein I have lox and bagels, or salmon rolls with caviar, or other dish using the salmon, four times that week. That satisfies my craving for about six months, when I have another "salmon week." I have Sam's membership. And as a single gal on a budget, I really appreciate it. I think that there are many things available at Sam's, Costo, etc., that are delicious enough to create a fine meal. In fact, I do it all the time.

And a good jarred salsa will work, too. But get at least the "moderate" version when it comes to the heat. The Original Ro-Tel is pretty spicy, and it has to have enough picante to carry the entire casserole. If not, it'll come out kinda wimpy.

What's that ? Well, Darlin' -- that's the day we got rid of them Brits. Remember them?

Are you now? Next, you'll probably try to convince me that y'all don't celebrate July 4th Independence Day, either.

There is a long weekend coming up, a possible opportunity to schedule the virtual "club" dinner. Um, there's a long weekend for Americans. Not the rest of us Really? I'm quite surprised to discover that Canada doesn't celebrate 'American Presidents' Day.'

This is delicious. Damn straight.

she said, tactfully. Like there's a chance in hell Malawry would "go with the King Ranch Chicken."

San Angelo is no-kidding west Texas cattle country. The thing they're most famous for is steak. They have a special way of preparing it that calls for a garlic rub. One of the most legendary old-time steak houses in all of Texas is the Lowake Steak House, which is a few miles northeast of San Angelo. In the not-so-olden days, in the big oil and big cattle money days when wealthy Texans were livin' large, they often flew their private planes from their ranches all over the state into Lowake's small airstrip, just to sample a nice, large, chunk o' beef. When you ask folks about the best restaurants in them parts, they will invariably tick off a list of steak houses, beginning with Lowake. Others that are often mentioned are Ventner's; Ventner's Daughter's; and Twin Mountain Steak House. Also, there is really good TexMex. Favorites are Fuente's; Original Fuente's; and, perhaps best, Armenta's. Most often mentioned for "fine dining" is the incongruously named Peasant Village, where "it's ritzy and you need a reservation." They say that they feature "American and Continental cuisine, chops, seafood, and...you know...steaks." Others mentioned were The Silo for "upscale bistro," and River Terrace, with an actual terrace overlooking the river, for lunches. There's undoubtedly some really fine BBQ in San Angelo as well, but my favorite place, Bell Street BBQ, where I first set baby tooth to brisket, burned down years back. Although I've heard that Mule Creek BBQ is darn tasty. If I hadn't given away my latest copy of Robb Walsh's Texas BBQ book (as a birthday gift for my son), I'd look in there. San Angelo is on the Concho River, and has a long and colorful past. It's a small town, but it does have a college, Angelo State University; a military base, Goodfellow AFB; and a historical site worth visiting, Old Fort Concho. Oh, and Glenmore Elementary School, where I went from grades 1-3.

Not to mention that he owned a bar where, I am shocked, shocked to report, there was gambling going on. That wouldn't exactly have qualified him for deaconship in any American churches at the time, I don't think. But for me, the main focus and thrust of the Film Noir genre was the heroine. Previously, heroines could be cute, beautiful, plain, plucky, quiet, sassy, brassy, sexy, brave, sophisticated, intelligent, simple, bold, shy, retiring, bookish, naive, fearful, rich, poor, sick, well. Even dead. Many things. So long as she was a virgin. To speak in the cinematic terms of the day, she'd better never have felt the undulating power of the ocean, the rise and fall of the tide, the crushing crescendo of the waves crashing and carrying her to shore, where she collapsed, spent upon the sand. Oh, she'd get a pass if she were a grieving little widow woman, but she'd better have abstained since the departure of her beloved, and legal, husband. And then one day into the office of the private dick there appeared a dame with a come-hither look and 'trouble' written all over her. Legs up to there. Legs that it seemed quite likely she had spread before, and might again if a fellow played his cards right. But there was danger in those legs. Falling for her might even get a fellow killed. That was very, very different from any of the heroines before. And here, too, Ilsa fits. It's made quite clear that back when Rick and Ilsa had Paris, they also had each other. And not only was this illicit sex out of wedlock, she was actually married to someone else. Falling for her held peril. It could lead to no good outcome for Rick. I don't know. It fits for me. But, Carolyn, I not only bow to your superior knowledge, I am quite thunderstruck at your enterprise and resources and ability to consult an expert. So I'm certain that you're right as far as official definitions go. Sigh. But as for me, I'll just have to take my own personal "noir" where I find it. And I find it in Casablanca.

I wrap them individually in plastic wrap and then seal them into a tin of some sort. They do dry out if they're not sealed up, and can crumble. I also give away tins of them at Christmastime, and for one reason or another, have sometimes had to wait as much as a month before the intended recipient was available. The pralines stay good if they're sealed in to retain moisture.

Me, too. "There's a speed limit in this state, Mr. Neff." Great stuff.

Hey -- how's about that Texas comfort food fave, King Ranch Chicken???? Bingo. Great Idea. Everybody likes it and when they become Jr. Leaguers they will have one more dish in their repetoire for luncheon. Not to mention church suppers, and school potlucks, and "carry dish" weddings and funerals. Oh yeah. Got to know how to make up a pan of this stuff if you wanna raise a family in Texas.

Mine, too. There is a dark, moody, mysterious undertone throuout. And ain't nobody "hard-boiled" if it isn't the remote, emotionally damaged Rick. The girl certainly has secrets, certainly knows a lot more than she lets on. But mainly, as you point out, the style of the cinematography and direction, and the clipped, lean dialogue fit. Perhaps we could agree that Casablanca is on the 'light' side of the Film Noir genre. But, assuming that the Film Noir theme of the dinner isn't strictly relegated to these older flicks, how about 'Blue Velvet Cake'?

RoTel Tomatoes This is a staple in Texas kitchens. Usually when the recipe calls for them, the cook just says, "1 can RoTel." I actually said that the first time I typed out that recipe (which was in the Texas board and I knew no other explanation was needed), but when it got put into the eGullet Recipe Archives, I had to edit it for non-Southerners. RoTel Tomatoes are ubiquitous down here. They show up in all sorts of things, adding zip and zest. Particularly good in meatloaf, I think. And most notably, we all make "Chile con Queso" which is a cheese dip. Most of us just call it "Queso" for short. And what you do is to take a chunk of Velveeta and melt it into a can of RoTel. We think it's darn delish. And it is, too.

Here y'all Yankees go: King Ranch Chicken

Times change. Styles change. I find "third person" reviews silly. Not to mention arrogant, affected and annoying. As I do the Journalistic We. Unless of course, there really were more than one of you in attendance. And unless of course, you are the Queen. Or, for that matter, any ol' queen. In which case, I graciously still will allow you the Royal We.