Jaymes

I think you're headed for trouble. Hummm. Who is he? Exactly?

"Sammy-poo"?

Ah yes, men and snow. Some things are timeless, aren't they? And thanks, Pan, for the compliment. I was inspired.

Iron Works sucks. If you're a "tourist" in Austin, you should get into your rental car and drive down to Smitty's. Although I agree about Chuy's and Threadgills. Great spots, both, for visitors. I can think of no reason whatsoever to go to Iron Works. Unless you're staying right across the street. Oh wait. If you're staying right across the street, you're at the Four Seasons and you can easily afford to rent a car and DRIVE TO LOCKHART.

I might as well wade in, too. My suggestions: BBQ - Sorry folks. I know this is highly personal, but. I'd only put Artz on my list for ribs, which is not what I'd do if I were visiting Austin. You can get pretty darn good pork ribs most anyplace in this great nation. Come to Central Texas for the brisket. That's what we do well. Better than anybody. And Artz's isn't. And neither is Iron Works. And neither is Stubb's. And Mueller's is sometimes, but not always. It's been very inconsistant lately. You've come a long way from New Orleans, Darlin'. So get in the car and drive the 30 miles south to Lockhart. Go to Smitty's or Black's and get their brisket. As far as brisket is concerned, compared to Lockhart and Luling, the Austin 'Cue joints suck. For "homestyle cooking," and something really "Austin," go to Dot's place for lunch. Or Tony's Comfort Food on 6th. Fonda San Miguel is also something you can't get in New Orleans. It's true Interior Mexican food, and one of the best such restaurants in the country. And VERY "Austin." Vespaio is wonderful. Easily the best Italian in Austin. But can't you get good Italian in New Orleans? Don't you want to "do Austin" while you're IN Austin?

Sounds like Varmint's getting ready for next year's. Sounds good, Varmint. I'm definitely in this time. Shall I telephone the hotel and begin blocking space???

More "I'm broke" tips: I can get four night's worth of meals out of one chicken: 1st night Chicken -- with baked potato (cheap) 2nd night -- Chicken a la king over rice (cheap) 3rd & 4th nights -- Chicken soup with noodles (cheap) Also - and this is the perfect time of year for it -- find a store that is offering turkey as a loss leader. I've seen it as low as 33c a pound. Buy at least two or three (depending on freezer size). Have the store butcher cut them into halves. Wrap separately and stick into your freezer. You can roast them in your oven and serve with dressing (cheap & filling). Smoke them on your BBQ in the summers. Make soup. Make turkey a la king, curried turkey, turkey hash, turkey chili, etc. The uses are endless, and you can't beat 33c a pound. So keep an eye out.

I make them many ways, but always add a splash of bourbon and a spoon of frozen OJ concentrate.

It has not been my experience that there is any dearth of Korean restaurants in any of the myriad cities where I have lived. In Austin there are at least three or four Korean restaurants. Previous to that, I lived in Redlands, CA, where there also were several. And before that, Fairbanks, Alaska - where there was a wonderful little Korean restaurant right next door to the Korean Grocery and across the street from the Korean gift store. So who knows. I guess everyone's experience is different.

As far as BBQ goes, she needs to rent a car (if she doesn't have access to one already) and drive over to Luling and Lockhart on a "BBQ Day." At Luling, go to City Market. At Lockhart, go to Smitty's, Blacks, Kreuz's. Luling is a short drive east from San Antonio (not even an hour), interstate highway all the way, and Lockhart is just up the road from there. She can snack her way through the heart of Texas BBQ country, and pack up some to take back with her for you to sample.

Try this: Set out two eggs. After you beat up one, then scramble it a la Gus, beat the other egg and set it aside. Just as your fried rice is nearing completion, add the other raw, beaten egg, and scramble them all together. You have to have a fairly good amount of fried rice for this to work properly, but the beaten egg should just coat all of your ingredients lightly. You shouldn't be able to exactly tell it's there, but it adds a great flavor.

Well then, that settles it. 'Cause god knows you're in no condition to take any umbrage. Not after what you've just been through.

Ooooh. A groupie. Now I need a Jaymes02 just to keep up!

Yes, as I said above, my mother used to do this all the time. But I hesitated going into any great detail because I never actually tried it myself. And I just want to elaborate upon what Snow said. Reading over this thread, there is clearly some confusion. There is a huge difference between 'evaporated' milk, and 'sweetened condensed' milk. 'Evaporated' milk is just concentrated. Supposedly on a 1 to 1 basis; that is, to achieve regular whole milk, you mix 1 can of evap milk with 1 can of water. Evap milk is not sweet. It comes as evaporated regular whole milk (which is what several of us said we always keep in our pantries as a staple), and as evaporated skimmed milk, which is an excellent product for diets. Evaporated milk is perfect for scrambling eggs, or putting into recipes, any recipe that calls for milk or cream. "Condensed" milk is also sold in the same small cans, but is usually sold "sweetened." The most popular is "Eagle" brand. It is a heavy, thick, extremely sweet product which people use as a base for many desserts, such as flan, lime and lemon pies, etc. Lots of folk just add a spoon or two to berries, fruit, etc., to make a quick dessert, like "pineapple fool." It is also the one that people boil in water to make a caramel similar to cajeta or dulce de leche. These two products cannot be easily substituted for one another, and they are totally different things. Evaporated milk is one of the most versatile products available today and its uses are limitless. It would be impossible to create even a marginally definitive list. It's difficult to imagine having "too much" evaporated milk. Sweetened condensed milk has, in my own opinion, considerably fewer uses.

As I said elsewhere on egullet, I always have a few cans of evaporated milk in the pantry. You can use it for anything that calls for milk, when you want a little extra richness or body. Like using cream, but without the additional fat. I always use it to finish scrambled eggs, and in omlets and French toast. Also in creamed soups, and creamed veggies and gravies. The uses are simply endless -- far too many to list here. Just think of everything you prepare that calls for cream or milk. The cans keep forever, and any recipe that calls for milk, you can dilute the canned milk 1 to 1 and use that. But again, most of the time, rather than dilute it, I use it like cream. My mother used to whip it like cream, too, and add vanilla and sugar for a topping, although I've never tried that.

Yes. It does sound as though the "alliances" had been formed -- which, as we all know -- is so critical to these "survivor" experiences. But I guess no one got voted off, did they??

Quick! Go talk to Dr. Mrs. Varmint. I 'spect she'll straighten you right out.

I never thought much about this until this post. So I looked. And in my collection, by far the majority of the books are by women.

Yeah, but I'll bet it's like birthin' babies. The pain kinda fades, but the joy lingers. And while I am absolutely positive that no one in the Varmint den (with the exception of the kids) thinks now that they'll EVER do that again.... If I were a bettin' woman -- which I am -- I'd bet that about two years from now, on some steamy Carolina summer evening, when the sun is setting, and it's cool down in the hollers, and the shadows grow long across the tennis court, Varmint will inhale the aroma of a neighbor's cookout, and he'll get to thinking... And the pig of his memory will start calling. And before you know it, the smoke will rise again. And this time, I'll be ready.

Varmint - Every time I see the photos of your L'il Varmints, I get kinda choked up. My dad was a great and lavish host, and I remember his parties so fondly. You may not realize it now, with all the hullabaloo and everything, but in addition to giving two continents a fabulous and awesome time, you have also given your children a wonderful memory. And a great legacy, too, of generosity, hospitality, camaraderie, friendship, caring. I commented on these things back several pages ago, but it quickly got buried, so I want to make mention of it again. I especially loved the photo of the Li'l Varmints helping out with the Nanner Puddin'. They'll tell this story the rest of their lives.... "And I remember this one time when my daddy had this great Pig Pickin' and people came from all over everywhere and even England and Canada and we kids helped..." And who knows...maybe the story will go... "And every October, my daddy gave these great Pig Pickin's, and people came from all over everywhere and we kids helped and that's why I'm continuing the tradition...." Or, maybe more realistically, "And every other year, in October, my daddy gave these great Pig Pickin's, and...." I'm thinking, Varmint, that two years from now, you might be ready to try it again. Edit: PS - Everything go okay with the hotel????

We've had two or three other threads about green tomatoes... Don't know right offhand if they included any recipes for "putting up" things, but you might check. I do know that there were some great ideas, including several for Fried Green Tomatoes.

Now THAT'S a party.

I, on the other hand, always have several cans of evaporated milk in the pantry. I find it gives the extra body and richness of cream to everything -- scrambled eggs, baked goods, creamed soups and vegetables, fruit smoothies -- without the additional fat. I can think of very little that I don't believe to be better with evap milk rather than regular.

Impossible for me to say, Varmint, how absolutely stellar I think it is that you hosted this fabulous event. Just truly remarkable. What a day, what a guy, what a pig. Even though I couldn't make it, I really want to thank you. Just reading along and enjoying the pictures has lifted my spirit immeasurably.

Actually, Suzanne, most recipes call for 2 cups or so of cooked, mashed sweet potatoes so you can cook them however you like. Boiling is faster. I do bake mine. A long time, until they get all caramely... Another suggestion for the sweetened condensed milk? Flan.