Jaymes

Southern Bourbon-Pecan Pie Want to add a little tip here about the pecans in the pie for those folks that haven't made pecan pie before. You have to scatter them into the shell before you pour the mixture in. That way, the pecans get covered with the syrup before they float to the top, which they will. You have a choice as to whether or not you want to use whole pecan halves, or pecan pieces. Each choice has its advantages and disadvantages. The whole pecan halves look prettier. When I use them, after they float to the top, I always turn them all over so that the "pretty" side is up. But the pie doesn't cut as evenly with these larger pecans. If you use pecan pieces, they don't look as pretty on the top of the pie, but it is much easier to cut even slices. So there you go. Put 1T of molasses and/or 2T of maple syrup into measuring cup Add dark Karo Syrup (or Blue Ribbon Cane) to make 1 Cup 1/2 c white sugar 1/2 c dark brown sugar 1/3 c melted butter 3 T bourbon (or 2 t vanilla if you don't like bourbon) 4 eggs, beaten until mixed but not frothy 1-1/2 c pecan pieces Combine syrups and sugars and mix well. Add butter and bourbon. Stir in eggs and combine well. In bottom of pie shell scatter pecan pieces. Pour pie filling over. Bake 350º for 35-45 minutes. Pie is done when center no longer ripples in middle when moved. Cool well before serving. This makes enough for a big pie (10"). If I haven't made a shell that large, I just pour the leftover filling into a smaller pan and bake one sans crust. Keywords: Dessert ( RG729 )

Sweet potatoes are the "baked potatoes of choice," in our house. We just prefer them. So all I do is to poke a hole or two, then put them on a baking sheet, and bake in the oven for a couple hours. We like to cook them a long time until they get nice and soft and caramely. Then just slice them open and top with some butter and salt and pepper. That's the fave. Although sometimes I whip some butter with some cinnamon, honey, bourbon and serve that alongside.

Want to add a little tip here about the pecans in the pie for those folks that haven't made pecan pie before. You have to scatter them into the shell before you pour the mixture in. That way, the pecans get covered with the syrup before they float to the top, which they will. You have a choice as to whether or not you want to use whole pecan halves, or pecan pieces. Each choice has its advantages and disadvantages. The whole pecan halves look prettier. When I use them, after they float to the top, I always turn them all over so that the "pretty" side is up. But the pie doesn't cut as evenly with these larger pecans. If you use pecan pieces, they don't look as pretty on the top of the pie, but it is much easier to cut even slices. So there you go.

Wow, tommy, you're good. You're really good.

Well, I'm not sure exactly where it is, but I posted my family's favorite Bourbon Pecan Pie here on EG somewhere, but I'm not sure exactly where. I'll have to look for it and get back to you. I think maybe there was a special Pecan Pie thread.... but maybe not. Maybe it was in one of our previous Thanksgiving threads...

My favorite is winter squash stuffed with sausage and baked.

(Ain't nobody has anything on Jaymes!) Well - I wouldn't go so far as to say that. That pickle salesman from Schenectady that I once dated has a few things on me that I'd rather he didn't share. And there are maybe a couple others....

I didn't cut on my glass board. It was tempered, by Corning, I think, and it was very handy for sitting all sorts of things on top, including mixing bowls and hot pans, etc. When it came time to cut, I wet a paper towel and put in on the glass board, and then a small cutting board on top of that. The wet paper towel kept the wooden board from sliding around. But that nice piece of heavy tempered glass increased my usable space considerably.

Yes -- they're so last millenium.

And make it prettier so that it's fun to be in. Paint. Get some decorative tiles for backsplashes. Get some cute drawer and cabinet pulls. If there's a window, put some glass shelves in it for an herb garden. If there isn't, install a fake one over the sink so that you're looking at something attractive. Judging from the pix, not only is it small, it's stultifyingly dreary. Liven it up!

Absolutely true. Hang stuff. From the ceiling, from the walls, under the cupboards. And immediately go get cutting boards of some kind. When I had my kitchen that was about that size, I had two glass ones. One covered exactly half of the top of my stove; the other covered it all. You can use that space on your stove top. Most of the time, I had the cutting board that covered half of it, so I could use half of the stove for prep, while pots were simmering on the other half. But when I needed that entire surface for prep, I covered it with the big piece. Other tips - cutting board that fits over the sink; board that flops down from the wall like an ironing board; preparing dishes one at a time and freezing - like invite folks for a winter supper. Week ahead, do a stew and freeze it; two days before, appetizers; day before, dessert; that morning, prep a salad; right before everyone arrives, make the cornbread. Wish I could show you pix of my kitchen. Pot rack hanging over sink and kitchen window. Yes, it precludes anyone tall from doing the dishes because if you're over 5'10" you bang your head into the pots and pans, but hey....gotta sacrifice somewhere.

Well, I thought about posting MY recommendations for Mazatlán. But to be brutally frank, after rereading very carefully your request for information, decided not to take the risk.

I'll second those sentiments. You have been a tireless supporter of eGullet and a great contributor. Through your efforts, the "India & Indian Cuisine" boards have been some of the very liveliest and most informative. Indeed you will be missed. And we'll all be applauding your next successes with your restaurant and upcoming book. Best of everything to you!

I agree with that. Although sometimes I think that it isn't just the "down economy" that's caused it, but also that Austin is a good place to "get discovered." Austin is a cool town. Just like in other professions, smart up-and-coming chefs move here to make a name for themselves. I mean, if you'd just graduated from some culinary school, and thought of yourself as a brilliant dude, where would it be easier to get started and get noticed -- New York, LA or Austin? It's cheaper to get started here, and you can quickly become a dazzling sailfish in a small backwater pond. And you can live a much snappier lifestyle than, say, Omaha, while you're on your way to fame, fortune and the Food Network. So then what happens when you DO get discovered? Well, you leave, of course.

Zoot has changed hands recently, I think. The new owner, I've been told, is less capable, and much more rude - not a good step. I don't pay attention to the stars. I read the reviews, and if the place overall sounds good, or if one or two of the dishes sampled sound like something I'd like, I go, and make up my own mind.

As I said in my recipe above, I always butterfly my leg of lamb and begin by broiling, fat up. It's pretty easy to gage the degree of pink inside when you do it that way.

Here's a link to a similar article in the Dallas Morning News. You do have to register, but it's free. And a very interesting article - seems that there's a food fight going on in poor Julia's kitchen at the Smithsonian!! What's TexMex? Big border skirmish back east.

We have a new bagel shop in Austin. Way north Austin. Okay, Cedar Park. It's called the Bagel Works. It's owned and run by two New Yorkers that moved here and decided they couldn't get a decent bagel, so they went into the biz. Our own egullet New York Texan (named, appropriately enough, NewYorkTexan) visited it recently and pronounced it the best bagel he's had since he got here. Said it was "acceptable," although added that it would be nothing remarkable if one were actually IN New York. So there you go. Right up here in little ol' Cedar Park, Texas, someone is turning out damn adequate bagels -- "for Texas," I'm sure NYT would hastily point out. But on another point, I suspect it will always be more difficult to achieve and sustain high quality bagelhood when one is located in a more rural setting than in the high density of New York and other east coast urban settings. Freshness is a key factor. And when you've got customers by the scores walking through your door every hour, it's much easier to keep pumping out the fresh bagels, than it is if you have to make them and let them set on shelves all day.

I take frequently take a big bowl of caramel corn to these sorts of things. It is "different," and everybody loves it. I set it out right away, so folks can snack on it while the other stuff is getting put out. And it's a great desert, too. I have always taken small sacks so that people can take some home if there is any left over. But there never is.

Brilliant description.

I think I'd better warn y'all to be careful here. This stuff is wonderful, okay. Legions of southerners have been raised on it - either over biscuits or toast - with a couple of fried eggs on the side. Sure, you think you can just "experiment" with it. You think you can stop anytime you want. But I'm warning y'all - you'd better be careful. This is a very fattening addiction you're wandering into.

No termination dust yet, eh? And I love that bit you mentioned about sitting at the Seattle airport watching the planes load for Alaska. There's no mistaking them, is there? Alaskans truly are a breed unto themselves. So do all your relatives ask you if you like living 'outside'?

I think we've only got three left in the standard block. But several folks have reserved suites which are 'first come first served.' I'll check with the hotel and see how the rest of their bookings look. If they have more space, I'll see if we can block a few more rooms.

And so Beans, speaking of Alaska. I first fell totally in love with Colorado Bulldogs during cozy drink-and-chat fests in front of the huge fireplace at the Chena Pump House in Fairbanks. There, they were prepared with 1 part Kahlua, 1 part cream, and two parts Coke. Since then, I've had them every which way, including with vodka. So in your opinion, which is "best"?

I recall going there on some sort of boat. It was a very nice beach on a pretty cove, but rather crowded and touristy, it seems to me. I went with my daughter who had a grand time. She found some other young people with whom she could parasail and just hang out. There is a very pleasant little town there with several good seafood restaurants, and you can hike a short distance up the river to see some waterfalls, I was told, but I didn't go. As I said above, the main thing I enjoyed about Big Al's Sunset Dinner Cruise was getting to go back into all the canals and waterways through jungles, and these wealthy neighborhoods that I previously didn't even realize existed. Although Yelapa was nice, I've seen lots of beaches before. Cruising past monkeys and iguanas in the trees, and through those neighborhoods was a real eye-opener to me. But perhaps that's just me. Looking at flora and fauna and rich people's houses might not interest everyone. I'm not sure that the young "sun and fun" crowd, like my daughter for example would feel the same way. Although she said that she very much enjoyed it, I'm not sure that she got quite the same kick out of it as I.