Jaymes

I am not certain that this tells us so much that the husband loved the dinner as it tells us that the husband loved the wife.

"I just want to focus on my salad." Don't we all, Martha, don't we all...... So: What do you toss into your tossed lettuce salads? Tomatoes? Onions? Something crunchy maybe....green peppers, celery, carrots, water chestnuts, nuts? Vegetables.....green beans, pintos, limas, corn? Meat....bacon, ham? Cheeses? Something luxurious....artichoke hearts, avocados? And what types of lettuce? Anyone besides me put in cantaloupe balls? And when guests are at the door and I'm in a hurry....a can of Three Bean Salad, tossed with lettuce. Speedy, tasty. What are your faves?

This has happened to me quite a few times. I always remind myself that if my only interest in life is food, I can go to a restaurant. But if I like to socialize and have friends, and if I want those friends to be kind and generous and outgoing, sometimes they will invite me for dinner. And often, it will be less than brilliant. Sometimes, it will be outright bad. A cook who made a "Chicken Supreme Casserole," but forgot to pre-thaw the frozen chicken pieces (legs, thighs, breasts, etc.), comes immediately to mind. She started the evening with what she called "Cheese Surprises." The "surprise" was that they became lodged in the roof of your mouth and stayed there. There was no removing them without sticking your fingers into your mouth to pry the things off. My erstwhile hostess said, by way of explanation, "Well, that's why I called them 'Cheese Surprises.' They were originally called, 'Cheese Delights,' and I don't know what I did wrong, but I tried one before you came and it wasn't delightful at all. I had to serve them anyway, because I didn't have anything else to put out." Now, I submit to you that I received the far richer experience this way than had she offered us a sublime paté. (And, by the way, we never DID eat the Chicken Supreme. At 11:00pm, the sauce was as dry and cracked as a desert riverbed, and the chicken was still not done. It was supposed to be "finished" by flaming with brandy, but instead, we all just ate the rice and vegetables, drank the brandy, laughed our butts off, and then went home.) When I have the bad cooks over to my place, I almost always wind up doing some sort of cookout.... ribs, chicken, lamb, salmon....something like that. I know it'll be really good, but won't make them feel inferior or intimidated (after all, what was their big crime...trying and failing to please me?). I usually do typical but really good sides.... potato salad, beans, slaw...that kind of thing, or cucumber salad or corn relish. And then something that is not particularly difficult, but is always spectacularly tasty, like Strawberry Pie, for dessert. And I remember that the gift of friendship, of laughter, of companionship, is the far greater prize. And these are the things that the "bad cooks" were offering me. And things that I am always grateful to accept.

now i'm *really* confused. any other suggestions? for food in general? nothing too expensive, but rather good eats. I was referring to the fact that in response to your question about the best barbecue (wherein you asked if you had to "go east for that"), I had said that....no, for the best barbecue in Texas, you have to go west. To which you responded that you did mean east...east as in other southern states, east toward the Atlantic, etc., etc.... So, I thought, well....he must not be really interested in any new info at all...he seems to have already made his mind up. The Woodlands is an upscale planned community north of Houston. For one thing, it is home to a lot of pilots because of its proximity to IAH. There are many very good restaurants in Houston.... for barbecue, two of the best have been mentioned here....Goode's and Otto's. But, I repeat.... if you'd like to sample some of the very BEST barbecue in Texas, and therefore the world, you must head west... I'd suggest Lockhart and Kreuz Market. It would be a revelation to you. EDIT: Had a thought.... It's only a short drive up I45 from The Woodlands to Huntsville, and the New Zion Missionary Baptist Church & Barbecue. Haven't been there in a while, but used to stop frequently when traveling from Dallas to Houston. Great eats.... homemade potato salad....do not miss the Sweet Potato Pie. They used to be open Wednesday-Saturdays for barbeque, and Sundays only for saving your soul! If your hosts are up for it, 409-295-7394. Might call ahead to be sure it's still there. Also, Conroe is close to The Woodlands.... both McKenzie's and Luther's have branches there (or did). And these are good. But, not so good as Kreuz's & Coopers, IMHO. PS- How long are you going to be in town??

Well, okay... since Sandra admitted it, I will too. I'm all for those marvelous Brits who decided they didn't want to spend hours in the kitchen blending and roasting. Bully for them, I say. Although it's fun to do on occasion I, like the Brits, don't want to do it on a regular basis, either. I always have prepared curry powder available. I buy "Sun Brand Madras Curry Powder" from Merwanjee Poonjiajee & Sons. It's just so blinking easy. And, when I was cooking for a family of five, there was no way I wanted to stretch my time in the kitchen into more than absolutely necessary. I can always zip it up with additional cumin or tumeric or chile powder or whatever, if I want. Also, as has been explored on another thread, I did have a goal of introducing my children to as many different tastes as possible, but turning out gourmet meals at home was pretty far down my priority list. I have lots of recipes (although only one of them would be classified as "Indian") wherein I use a dash of curry here or there. And they are invariably big hits. There, I've said it... "My name is Jaymes and I use curry powder."

Taboule

can we assume you mean the knuckle closest to your finger tip? Nope. It's the second knuckle up. Second knuckle FROM the fingertip. Ah....these technical terms.

I cook brown rice all the time. I learned to cook rice while living in Asia. I have absolutely no idea if what I do is "correct" but I just do what my Asian friend showed me how to do. I take the rice, put it in a heavy saucepan, put in some cold water, swirl the rice around a bit with my hands, drain the water. I do that a couple of times. I've been told that although it used to be a good idea in the olden days when rice was often dirty, I should not do it now (for several reasons.... nutrition, texture, etc.), but that's how I've always done it, so for no better reason than that, I continue. Then, I put in enough cold water so that when I stick my pointer finger down into the water and touch the rice, the water comes to my second knuckle. Then I bring the thing to a boil. Then, I take a paper towel and wet it and cover the bottom of the lid, with the corners sticking to the top of the lid. Then I lower the heat to "low" and put on the lid with the paper towel seal. After fifteen minutes or so (with white rice) and twenty minutes or so (with brown), I take the lid off to see how it's doing, and stir it once, then reseal and wait another fifteen-twenty minutes or so. By then, the water should be absorbed and the rice done. If not, I wait a little longer. Then, when the rice IS done and the water absorbed, I take the lid off and stir and "fluffen" it with a fork and allow it to sit a few minutes without the lid. I know absolutely nothing about rice cookers because I've never used one, so cannot be of help there. And my method is probably not "right" by the standards of the experts, but it sure works for me, and has, for some thirty years.

Here's the thing about County Line. I think we can all agree, as would any genuine barbecue aficionado, that County Line's barbecue is inferior to that served in local 'cue meccas. But that said, allow me to illustrate a recent event. I have an aunt and uncle who are lifelong New Yorkers. A while back, they came for a visit. Among their list of "things to do while in Texas" was, "eat barbecue." Now these two have rarely (and I'm betting it's really "never") eaten truly fabulous barbecue. They are in their late 60's and are "formal" people.... his idea of going out to eat "casually" is a sport coat and open-necked polo. Hers was a denim skirt (bought specially for her visit to Texas), fancy white shirt with a few sparkly "cowboy" decorations, nylons and low (1") heels. They also enjoy a good belt before dinner (Martinis for him; Manhattans for her), cordials after, and wine during. I remember once when we were all together somewhere and someone had gotten us to a "diner" style restaurant that didn't serve booze. My aunt and uncle were very nice about it, but you could tell this wasn't their preferred restaurant dining experience. They do enjoy eating out and do so at least three times a week, but they are neither foodies, nor food hobbyists. They just enjoy a good meal in a nice setting. I could never have gotten them to sit in the car for an hour and a half, and then unloaded them at, say, Cooper's. The thought is comical. And I have no wish to laugh at them, nor instruct them, nor lecture, nor scold them. They are lovely, gracious people who have been exceptionally kind to me. So where did we go for "Texas barbecue"? County Line, of course. They loved it. I knew they would.

Cooper's is my favorite, too. And I agree with almost every other word you said. I like Salt Lick as well...because of the atmosphere, the big pit, and the "German-style sides." I really like the potato salad, which I admit is an acquired taste. But again, Cooper's is the best to my mind. It's a drive, but one I make about once a month to bring back some of that wonderful food. As for County Line: If you read my post, you'll see that I said it's my least favorite. But, just to show you how indeed we really do "have it good in central Texas as far as slowcooked meat is concerned," think about this: We can all turn our noses up at County Line, but if we were ANYWHERE ELSE, we'd undoubtedly think it was great. THAT'S how lucky we are!!

Too late for this to be of any use to Simon, but for others who like cucumber salad... It's best if you let the sliced cucumbers and onions (if you're using them) sit overnite in a salt-water bath. That draws out the extra moisture so your dressing isn't diluted. Few hours before serving: drain sliced cukes well (can even pat a few times with paper towels), add dressing (no more salt, though....but taste for sure) and refrigerate til serving time.

yeah yeah. east like the other southern states, but closer to the atlantic, or whatever ocean is thataway. So, you were just kidding when you asked where during your visit to Texas you could get the best barbecue, right? You didn't really want to know at all, right?

Should it be banned? Verily, is it not amusing when the food police are on the prowl?

East? EAST? No, Tommy.... Not east. You can find pretty good barbecue in Houston and environs, but for the very best Texas has to offer, you should hop into your rental car, slap on your shades, and point yourself toward the sunset. Head WEST, Young Man. Lockhart (and Kreuz Market) is about two hours or so from Houston, depending on where in Houston you are. Or you could make a day of it and hit Taylor and Llano and a few joints in Austin as well. In addition, there's a fine cadre of Austin eGulleteers who would be happy to show you around!

Well, we may have our faults, but we are a friendly bunch. And my Czech friends do fit right in. They are very popular and are invited everywhere. But as for their being "Texans," that was not so much my observation as theirs. They spent two weeks skiing in Taos a while back. My friend said she hated it there. The place was, she said, full of snobs: "Nobody smile on me, nobody laugh on me. Everybody have rich clothes. We try to talk and be friends, but no one wish." "But then," she continued, "we fly to home and get to Dallas airport. Everyone smile on me, everyone laugh on me and is friends. I say Frank, 'We are really home at last.' I say you, Jaymes, we are yust Texans."

I can't think of the basis for such a lawsuit. On the other hand (although it's obviously not applicable in this case), if I were a guidebook publisher and had hired a well-known food critic, paid him big bucks commensurate with his name, and comissioned him to write a book for me entitled, "The Best Kept Secrets of Seafood Diners in Maine" and I discovered that he had intentionally left out three or four of his very favorites.... THAT might be a basis for a lawsuit.

I want to add that this is nothing compared to the dilemma that travel writers face when getting ready to "out" for example a fine, secluded unknown beach, or still-authentic undiscovered Mexican fishing village, or atmospheric and affordable small B&B hard by Victoria Station. It actually HURTS. But if you don't want to do your best.... it's easy. Don't accept that particular assignment.

How 'bout Imagine this...You own a lovely little bistro that the locals love and patronize regularly. Sophisticated culinarians come from miles for your seasonal offerings - How could you get some obnoxious out-of-towners with 3 screaming kids to dine here ? If your place is good - the right people will come via word of mouth and mediums like this very message board. Think about the tourists "like those" who give tourists "like us" a bad name. I absolutely agree with you. Without question. I have no doubts that the owner of the restaurant has good and legitimate reasons for wishing to be excluded. As a patron of the bistro, I would also wish it to be excluded. And if I were a food writer who loves the place, again, I would wish it to remain my little secret. This is a quandary that food, travel writers always face. But I contend that regardless as to how valid is the desire of the restaurant owners/clientele/food critic/travel writer, once you accept an assignment to cover a body of information, your loyalty shifts. Or it certainly should. You now owe your first loyalty to the entity to whom you pledged it. And you should do your absolute best, which is why they hired you. If you do not wish to unearth and publicize these little treasures, you should not take that particular assignment. And also, trends are fickle. You might overwhelm the little bistro for a time but eventually, the fashionable crowd might well be searching out new little bistros to inundate. But I think that accepting an assignment, and then doing less than your best, is dishonest.

I have friends who escaped from Czechoslovakia in the Soviet Bloc days. They are wonderful people: thin and elegant and lovely to look at; brilliant, both are engineers, he mechanical she electrical; gracious and beautifully mannered. But when they first escaped, they went to Switzerland. They had no friends. No one to hike with, dine with, drink and chat with. Although they tried to reach out innumerable times, no one would reach back nor accept the gift of their friendship. And they lived there for ten years. At one point, they asked a Swiss, "Why do we have no friends. Why does no one wish to socialize with us." And the Swiss said, "When you are in our country five generations, only then can you belong." So my Czech friends came to Texas, where they "belonged" right away.

Peach and Cantaloupe Soup I served a cold cherry & cantaloupe soup for years. Served it in the cantaloupe half-shells. Great presentation as first course for a summer meal. I think this would be spectacular served that way. Thanks so much for taking the time to write all that out. I will be making this right away.

Imagine this... you're a neophyte getting ready to visit the California wine country for the first time, although you have received a few recommendations and have read about the area for years. So now you're standing in Barnes & Noble trying to select one guidebook amongst several. You pick up one that looks pretty good but there is no mention of the French Laundry. What would you think? I'd think, "This book can't be any good. They don't even know about the French Laundry. I wonder what else they've left out."

In my opinion, Bux is right that you were asked to write an informative section in a credible guidebook and you owe your first loyalty to the guidebook people, especially if they are paying you for your best efforts, and to the people who pay money for the book. I buy a lot of guidebooks and always peruse them to be sure they have included places I know to be good. If these places are left out, I select another book. And when I buy a guidebook and later visit the area and discover noteworthy spots that everyone tells me should have been in my book, that author looses considerable credibility with me. So, it seems to me that you owe loyalty to the people for whom you accepted the obligation to do your best on their behalf; then the to people who buy the book in good faith after seeing your name and assuming you did do your best. I don't really see that you owe any loyalty to the restaurant owner at all. And, if I were the guidebook publisher and you left out several restaurants (even at owners' requests) that should be included in that category, I might think long and hard before asking you to do another book for me; and instead, look toward an author that will give me his first loyalty and the best of his knowledge and skill.

I also haven't been able to participate in this thread as much as I'd like, but I absolutely concure with what Sandra & Jaymes are saying. I also feel that my Indian cooking (and my Chinese cooking, for that matter) are curtailed by my patchy understanding of the cultures that the cuisines spring from. I'm not placing a value judgement on that - if I'd spent a reasonable amount of time in India, I would have seized the opportunity to immerse myself in the culture, language AND cooking - but it's just one of those things. I found the music analogy quite apt. You can appreciate the end product, and yet not be sure if your appreciation really takes in the the experience its creator intended. Interesting how this thread is starting to tap into the whole, "how do you like your steak and do you have the right to judge something according to the way you like it instead of how the chef presents it" discussion going on elsewhere on the site. Takes me right back to English Literature 100, this does. And I'm totally up for this egullet road trip to India, btw. Indeed, Sandra...."like language." And, to carry the analogy further, I've been told that the most difficult aspect to master when learning another language is a "sense of humor." Because humor, like cooking, depends on the ability to improvise, to see things from many angles, form a pun, or a play on words, or slang, or a joke that draws upon common experience. So although one can memorize the rules and the words and the ingredients in both language and cooking, improvisation and nuance are the last abilities one can command.