Jaymes

And it makes a great spiced rum cake, I might add.

Most Galvestonians believe the best restaurant in town to be the Pelican Club, but you have to "know someone" to get in. Galveston is an unusual little town. Actually, TWO unusual little towns - a town within a town - the old-timers there living in a parallel universe, stuck in the 50's. I have often heard people say things like, "for a town that earns its living on tourism, why is it so tourist-unfriendly?" That's because the REAL "money" in Galveston has historically never been tied up in tourism; and in fact, views tourists with the same haughty disdain as one of our more famous EG dearly departed. What's important there? Who you're related to. The Junior League. The Galveston Historical Foundation. The "old money" families. Galveston embodies the very worst of every small cliquish southern town you've ever heard of. Very social, very snobby, very conforming. To illustrate, it doesn't really matter how long you've lived on Galveston Island, you're not really "one of them" unless you are BOI (born on the island) or related by blood to someone that is. Galveston (at one point the largest city and even the state capital) was once one of the most important cities in all of Texas, if not the entire US southwest - big-time money, big-time politics, big-time corruption - cotton, commerce, shipping, finance. The terminus of the railroad. And gambling. The current big players there (read, "old money") are involved in business, insurance, etc. And one of their most-cherished goals is to not have to socialize or dine with the likes of you. Hence the rise of Galveston's many private social clubs, like the "Artillery Club," to which the "fashionable" and "right" people belong. And Galveston's supreme eatery. Ever stood in the lobby of Gaido's (which famously does not take reservations), crammed in with dozens of the hot sweaty hungry bodies of other ordinary mortals? Do you think the elite of Galveston Island would suffer such plebian indignation? Well they damn sure don't. Next time you go to Gaido's, note the parking lot in the back (away from the gulf). See the private entrance? That's the Pelican Club. Reservations? Mais oui. And snowy white linen and silver and crystal and fresh flowers. There's no raucous noise of the lower classes partying, no waiters yelling orders, no middlebrow singing of "Happy Birthday" to revelers blowing the budget to eat out on this one special occasion. There's only the cool tinkling of ice against crystal, polite civilized conversation, the subdued murmur of the upper classes at table. And if you do manage to wrangle an invite, order the Crabmeat au Gratin. It's heaven in an enormous lump of fresh crabmeat heaped upon your plate. Also good: Clary's (Clary used to be the Maitre 'd at the Pelican Club); Gaido's is always fun if you can't get in around back. The Wentletrap on The Strand is excellent for traditional "fine dining." Rudy & Paco's is the young, hip place (particularly tasty are the plantain appetizers served with red & green sauce); for Mexican, the Original Mexican Cafe is my favorite; there's a very popular newer restaurant, the Saltwater Grill, specializing in seafood (with wonderful gumbo); O'Malley's is a fun Irish pup; and Randall's West End is also good. Like most seaports, there are usually an excellent Greek restaurant or two, but it's been a while since I've visited one there, so don't have a name to recommend. If you're a fan of Greek food, ask around and I'm sure you'll find a good one. Galveston. Strange place. After your visit, as you're driving across the causeway, look into your rearview mirror and give it a raspberry for me.

And isn't their restaurant, Reposado, one of the finest in Mexico? I haven't been, but seems to me I've been told so. Also, Morelia, Mexico's famous "Candy Town" has an excellent language school, and a culinary tradition (at least as far as sweets go) that is so well known in Mexico, that if you say "Morelia" to Mexicans, it's like saying "Hershey" in the States.

I think you need to revisit Kreuz. The last three times I've been there, the brisket has been just awful. Dry, tough - even kind of "chewy." In fact, the last time I drove down there (about a month or so ago) and brought back some brisket, I was going to just toss it into the trash (how bad is that?), but finally decided to whirl it around with some BBQ sauce in the food processor and turn it into sloppy joes, just so it'd be edible. I don't know what's going on there, and the sausage and pork chops were still good, but that brisket truly sucked. And I mean BIG TIME.

Now, Tremor - if you're going to hang with us, you've got to learn to recognize sassy sarcasm a little bit better.

Are you referring to your compact, six-pack tummy? If so, well then, sure..... Although it's been a long time. it's more like a 12-pack, hon. Some of us have kegs. Well maybe we can do a little 'keg-bumping.' You know, 'dancing.'

Are you referring to your compact, six-pack tummy? If so, well then, sure..... Although it's been a long time.

Welcome! We're always thrilled to sign up another Austinite. You're right, we're small but mouthy mighty! We're getting together at Ventana Cooking School this coming Thursday evening. Don't know if it's too late to squeeze in some latecomers but we can find out if you're interested. Don't let our online presence fool you.... We're really a very classy bunch. Well, some of us anyway. And I always sit right by them.

Cool! (Does he play banjo? ) (If not, can he learn? He's got five months, you know.)

Baby Back Ribs I do start them in the oven -- especially in the summer when it's 100 degrees, I don't like standing out there sweating over the ribs. Sometimes I even cook them in the oven a day or two before, so I have more time to sit around swilling Sangria with my guests. And, I don't have a hot oven heating up my kitchen during the party. Night before: remove membrane from ribs (very important and many people - often even restaurants - skip this step). For one rack of ribs, marinate overnight in mixture of: 2 c apple cider 1/2 c bottled Teriyaki sauce 1/4 c brown sugar Bake ribs slowly in 250 degree oven, basting frequently. Pretty darn good that way but for BBQ ribs, finish off on outdoor grill. (Can add flavorful woodchips of some kind to coals if using gas grill.) Can baste with some sort of traditional BBQ sauce last few minutes of grilling to caramelize sauce, or just serve as is with sauce on side. (Note - True BBQ rib aficionados never cook their ribs to "falling off the bone" tender. They believe that doing so reduces the texture of the meat to mush. In fact, doing that at BBQ cookoffs will get you jeered at - and disqualified - the theory being that any fool can overcook meat beyond recognition. All that is required in order to do that is time and inattention. On the other hand, getting the meat "just right" demands the ability and attentiveness of a skilled pitmaster. The texture of the meat, they believe, should be discernible as being meat - tender and juicy, granted, but still attached to the bone, offering give, but slight resistance.) Keywords: Main Dish, Pork ( RG510 )

How truly fabulous! I attended a class here in Austin taught by Susana Trilling who owns and operates Seasons of My Heart Cooking School in Oaxaca. In fact, I recommended it to Joy (Abbylovi) who then did some research on the school and actually did attend a class. Susana's classes include trips to the market in addition to cooking and eating and chats about the culture. She has several cookbooks out, including Seasons of My Heart, which I have and use and enjoy. You can access information about her at seasonsofmyheart.com. I highly recommend her and her classes to everyone. Joy(Abbylovi) was not familiar with Susana's classes until I mentioned them to her here on eGullet (in the Diana Kennedy cookbook thread), but she was very well pleased and, I believe, hopes to attend again sometime in the future. The May issue of Bon Appetit lists these cooking schools as well as Susana's: Mazatlan - Cooking with Cuata - genio.net/cuata Tlaxcala - Mexican Home Cooking with Estela Salas Silva mexicanhomecooking.com Cuernavaca - Chef Ana Garcia, owner of Reposado Restaurant - lavillabonita.com Flavors of Mexico Culinary Adventures - marilyntausend.com - the blurb in Bon Appetit does not mention exactly where these classes are held, but it does say, "Learn the nuances of regional Mexican cooking from Marilyn Tausend and other all-stars, including cookbook author Diana Kennedy and chef Rick Bayless." San Miguel de Allende - several acclaimed local chefs take turn teaching classes, as well as leading excursions to nearby Guanajuato and Pazos - 011-52-415-152-5807 I am familiar with several language schools in Mexico. San Miguel de Allende, of course, is famous for its schools of language, cooking, and art. You can contact the Instituto Allende at 001-52-465-20-190. Cuernavaca, Mazatlan, Oaxaca and more also have well-known language schools as well as cooking classes. Puebla has a renowned culinary tradition and I believe a language school, too. Although not right in Puebla, Tlaxcala (mentioned above) is the ajacent state and if you'll look on a map, you'll see the town of Tlaxcala is very close to Puebla. I am sure that the cooking school focuses on the famous foods of Puebla. AmeriSpan Unlimited in Philadelphia 800-879-6640 arranges for language schools, home stays, etc., and may know something about cooking classes, although I'm not sure about that. Language Link does the same thing: 800-552-2051. Here are some websites to look over: National Registration Center for Study Abroad: inquire@nrcsa.com And Council on International Education Exchange: info@ciee.org Don't know where you are, but that last one is in New York at 205 E 42nd Street - 888-268-6245 Edit: Forgot to mention probably the best resource. Institute of International Education in Mexico City publishes a profile of between 40-50 Spanish language schools in Mexico - called Spanish Study in Mexico, and an International Student's Guide to Mexican Universities. 011-52-5211-0042. I should add that this information was all good a few years back when I was doing some research on behalf of my daughter (who teaches Spanish), but I really don't know for sure that it is still current. But these should be some good places to begin your quest, anyway. Don't forget to check back and let us know how your inquiries go. I am planning on spending considerable time in Mexico again myself during this coming year and will be following your exploits closely and eagerly.

I'z thinkin we could all just bunk in with YOU. Isn't that part of the "Coordinator's" duties?

And Sweet Potato Pie, too? Can we can we can we?

Marlene! Girfriend! Me & thee, si? Me and thee, three! Oh man - is THIS gonna be fun!

You can call me Jimmy, 'cuz I'll take what you gimme! Beans actually aren't a traditional side dish with NC barbecue, but that won't stop us! So, besides cole slaw, what ARE your "traditional sides"?

I figure it's a long day's drive. Or two easy ones. Whatever. Sounds like it'll be worth it. I could bring some beans, but I make Mexican pinto beans and y'all like them sweet ones instead, right?

Well, it may not be all "that far" by then. Splain, please. It's a long, sad, depressing, bummer of a story, but I may be moving to Springfield, MO, right soon. Fortunately, as everyone knows, Springfield is a sophisticated, artistic culinary mecca. (Isn't it great how I haven't lost my sense of humor???)

Well, it may not be all "that far" by then.

Marlene! Girfriend! Me & thee, si?

If it's in the fall, I'm totally there. By the way, where are you??? Right IN Raleigh? Are you the one that's in some small town, or is that Miss Stellabella?

Thank you. Ah, the English language. It's a beautiful thing.

If you'd spent any time in Texas, you'd know that only half of the state is "true south." East Texas is as "southern" as hush puppies and grits and greens and shoo fly pie and wherever it is that you're from. "The West" begins exactly halfway between Dallas and Ft. Worth. Edit: BTW ur stuff s s hrd 2 rd s a Texan @ poker nt.

OMG!!! I absolutely love this salsa for dipping. it's by far my favorite. I buy up a whole shelf-full if I can when I find it. It's smoky, just spicy enough. And it's great on quesadillas. The Herdez Salsa Ranchera in cans? As opposed to the Salsa Casera, or Verde? If that's what you're talking about, I obviously should give it another go.

Here's another old family favorite that I've been cooking up for some thirty years. Sugar Plum Cake 2 C self-rising flour 2 C sugar 1 C vegetable oil (won't go into the whole 'buttery flavor' thing again here) 3 eggs, slightly beaten 1 t powdered cloves 1 t cinnamon 1 C chopped pecans 2 jars (small) plum baby food - it comes mixed with something; I think applesauce Combine all ingredients by hand, mixing well. Prepare bundt pan - grease well, and then, instead of flour, coat well with granulated sugar. Pour batter into pan, trying not to disturb sugar. Bake at 350º for 50-60 minutes. Allow to cool a few minutes in the pan, and then turn out onto platter. Make lemon glaze: 1 C sifted powdered sugar mixed with lemon juice to taste. Glaze well-cooled cake.

What a wonderful thread... I swear it even smells good - or maybe that's just my imagination working overtime. And the splendid names... Brownstone Front Cake, Marble Cake, Lumberjack and Dundee... I am determined to start at the beginning of this thread and bake my way south. Thanks everyone for your contributions here, and Maggie - thanks to you especially for dreaming it up.