Jaymes

I'm interested in San Miguel de Allende. I have good friends in Queretaro. What town is it that you live in?

Blondie! And Claire! And Maggie! And Marlene! And Katie! OMG - a Chickfest! How incredibly FUN!! Okay - let's coordinate outfits - what should we all wear???

Wow. That stuff looks great. I'm gonna keep an eye out for it. Thanks, Ladybug!

Do you recall how much Casa Colonial cost? And where was it, in relation to the Oaxaca city center?

Have now checked with several people regarding Instituto Cultural Oaxaca. Seems to be a very good place, indeed. My one friend teaches Spanish in high school and she organizes groups of students to attend school in Mexico each summer. She has visited ICO, and says it's an excellent choice. She said that she has worked out a better deal pricewise for her students with Amigo del Sol in Oaxaca, and so has taken her groups there for the last few years, so you might want to check that out as well. But it sounds to me like ICO is a fine school. They've been in business for nearly 20 years and have a great reputation. I don't think you could go wrong there. Plus the Oaxacan food, of course. Perhaps I'll see you there!!

And since you like jokes, here's another one you might enjoy - How can you tell if an Arkansas Razorback has robbed your house? Your garbage is gone and your dog is pregnant.

the burgers, up til my last visit last week, were still slightly over-done. not sure if that helps. It's the brisket I'm most curious about. Everyone that actually knows anything about BBQ says that the brisket at Blue Smoke is subpar. After reading in the Austin newspaper that Danny was hauling two of his chefs all around central Texas, I was wondering if it's made any difference in the quality of his brisket.

Yeah, we do have beans. And damn fine beans they are, too. But our "litmus test" (your words) as to "who makes the best 'CUE" is NOT "who makes the best beans."

I read in our local newspaper (The Austin American-Statesman) that Danny Meyer and one of his chefs came to the Texas Hill Country Food & Wine Festival - primarily to partake of a barbecue fact-finding mission around central Texas. Do any of y'all know if it affected his food??? Better? Worse? No noticeable change???

Your "litmus test" for who makes great 'cue is the BEANS?? Well, you'd best not come to Texas, Pardner, because in these parts, many of the best 'cue joints don't even SERVE beans. Or any other sides at all! They are old-time meat markets, and smoked meat is what you go for and smoked meat is what you get. Our "litmus test" for who makes great 'cue is the, uh, 'CUE. Checked your "BBQ list" - but I find it a little suspect. The only place they mention in the entire state of Texas is County Line!

River Roads.... Is there such a thing as a southern cook that doesn't have a copy? It's got to be my very favorite. I get kinda choked up thinking about how long I've loved cooking out of it. It was a wedding present some 35 years ago and I relied on it back in the days when I actually cared about what SOB (husband) was eating. My favorite thing to do with these type of cookbooks is to look to see who was on the "cookbook committee," and then search out their recipes. You just KNOW those gals were the best cooks in town!

CEW - Just an update. I have contacted a friend that teaches Spanish and arranges for people to take these sorts of classes in Spain and Mexico, as well as taking various courses herself. She is going to check it out with her sources. And in addition, I have queried Mexican friends that live in Queretaro to see if they are familiar with it, or know of any other affordable schools that might fit the bill for you. Will get back to you here as soon as I get any responses.

There's a biscuit just for that purpose, called angel biscuits. So now that's TWO recommendations for Angel Biscuits - this one and mine posted above where I mentioned that my grandmother always had the dough available in the fridge. KPurvis - I hope you are able to track down a recipe. I had my grandmother's, but have lost it through the years.

Interesting! As previously noted here, some people add Karo light syrup to sweeten their tea. It has vanilla in it, so perhaps that is a plus for that method. My crowd is about 50/50 in preferences for sweet vs unsweetened iced tea. I think next time I have the "girls" over for a bridge luncheon, I'll offer a little pitcher of Karo (rather than sugar) for those that prefer their tea sweet.

I absolutely love these posts about your neighbors. How fortunate you are to have them. The Mexican families I have known are all very social. You're right - Bon Appetit would have done very well indeed to have included some information about the many family fiestas. They throw large celebrations for virtually every event. When my daughter was 15, she was invited to be one of the 15 attendants (and the only "white girl," as they called her) at a girlfriend's quinciñera. First, my daughter had to go for fittings for her dress; then to about two month's worth of Saturday afternoon rehearsals for the several dance numbers performed by the attendants (15 girls and 15 boys). Oh my what a party that turned out to be! Thanks, Snowangel, for your continuing delightful updates on your neighbors.

"I do know that they're very fond of food, so if one of them is planning to murder us all, at least they'll wait until after dinner....."

I don't see a problem.... Start off like this, "Hon, I was thinking about having a barbecue in the backyard - not right away - maybe sometime in the fall after it gets cooler - you know, invite a few friends over - what do you think?"

I'm no food chemist, and not much of a baker either, but my grandmother always kept a big batch of biscuit dough in the fridge. When you got up in the morning, or afternoon, or whenever, you'd just pinch off a hank o' dough, and bake up however many you wanted. But - I don't know exactly which type of dough/batter she made for those particular biscuits. I imagine that some types of dough undoubtedly hold better than others. She made all types of biscuits but the ones that she always kept in the fridge were called 'Angel Biscuits.' To tell the truth, it's been so long ago that I can't exactly remember which type of biscuit they were. Except that they were darn good.

Aren't you just a silly ol' fussbudget. I have it on very good authority that Varmint has already contracted for six porta-potties to be installed (temporarily, of course) on his front lawn.

I haven't heard anything specific about this particular school, but am going to check it out. It looks good from the website - I have some contacts I'm going to query about it. And actually, I think I might be interested in it myself. Thanks, and I'll be getting right back to you!!

Having lived in every single one of the US states that border Mexico, I have tried at least twenty (and probably more) different recipes for Chiles Rellenos Casserole. Some recipes produce a firmer result, which is often cut into squares and served cold - like tapas. The firmer ones are good as appetizers for parties, or to carry on picnics. But to serve hot, as a main dish for a light lunch or supper, or as a side for a Mexican meal or potluck dinner, I prefer this recipe, which produces a looser dish. This recipe fits that 9x13 glass baking dish that we all have. The amount of chiles called for varies - you just have to estimate how many it will take. Regarding the chiles: You can use any mild green chiles, Anaheim, poblano, whatever. Blister, seed and peel them, remove stems, and lay in bottom of buttered casserole. You can also buy canned whole chiles. This dish is very versatile and lends itself to experimentation with different kinds of chiles. But what you want to do is to be sure to cover the bottom of the pan, one whole chile deep; in other words, don't open them and lay them out, one "chile skin" deep (if that makes sense). The casserole gets considerable of its delicious flavor from the chiles, so don't stint on them. You want this layer to be at least two "chile skins" deep. If you buy the canned whole green chiles, buy six cans to be sure you have enough. So.... Chiles Rellenos Casserole 6 small cans whole green chiles, drained 1/2 lb grated Jack cheese 1/2 lb grated mild cheddar cheese 3 eggs 3 C whole milk 1 C Bisquick 1 t each salt & pepper Layer chiles on bottom of buttered 9x13 casserole. Cover chiles with combined cheeses. Beat together the eggs, milk, Bisquick, salt and pepper. Pour over chiles and cheese. Bake, uncovered, 350º for 45 minutes. This makes a delightful lunch, served with sliced avocados and salsa alongside, and is a wonderful dish to carry to potluck suppers.

No, Tommy, you said you DIDN'T go to the place I recommended, remember.... And can't remember the name of the old guy at Gaido's - but am sure my kids would if it's important. All three of them spent at least one summer of their lives waiting tables there.

Oh all right - Back when I made them frequently, I discovered that the secret is just not to precook them too much. Otherwise they do get soft and fall apart, just like yours did. I blistered them very briefly, either over an open flame, like on my bbq grill, or over the open flame of my gas stove (when I had one), or turning quickly on a plain, ungreased skillet or griddle, just until the skin was beginning to sizzle and burst a bit. Then pop them into a sealed plastic bag and let them steam for a few minutes. You should be able to peel the skin off easily, but the chiles should not be really cooked completely through. Peel off the skin and proceed as directed. (PS - sure you don't want the casserole recipe?? )

"Going up Cripple Creek going at a run Going up Cripple Creek to have some fun..." Okay, I'm ready.

I long ago gave up on chiles rellenos. Even back in the olden days when I could get them perfect every time, I figured out that my dinner guests were out in the living room having a great time laughing and talking and slugging down the margaritas and chips and salsa and guac and I'd be stuck back in the hot kitchen with the grease. I make a Chile Relleno Casserole now - not quite as good, but almost, and a damn sight less work.