Jaymes

I know very little about India and Indian food, except that I am extremely jealous of everyone who does. Although I have lived and traveled all over the world, have never gotten to India. Yet. But I am fascinated at the mystery and the majesty of the country and its people. Even now, I can hear the high, melodic and hypnotic tones of the music, see the graceful flowing fabrics that adorn the women, the glint of golden bangles against their dark skin, the dots of red between the deep pools of their eyes. I can smell the curries and sambals, and wonder at the exotic tastes that would feel to strange to my tongue, but to the natives, are just yesterday's "meat and potatoes." And if I go, would I feel the strange pull of the caves in the North? Would I be in awe of the Gods of the Ganges? Could I know which of the unusual fruits in the market to select? Could I ever truly comprehend the bravery of these proud people who threw off the stiffling yoke of other nations' oppression? I don't know if I'll ever get the chance, but I think of those things when I enter our local Indian restaurants...the Taj Palace, the Clay Pot, the Sarovar. I have no experienced guide to accompany me, so I go to the buffets. What am I eating? I may never know. But I'll try it all. And close my eyes. And hear the music.

Thought I'd better warn you... my brother-in-law opens and eats, at one sitting, an entire can of Eagle Brand Milk. He and my sister have a cat and although sugar is not a natural part of a cat's diet, he also likes the sweetness of Eagle Brand. So my bother-in-law and the cat sit there eating it together. Now the cat has diabetes, and has to have insulin shots daily.

You could be right; my friends could all think that I am odd and my gift choices are peculiar and they just haven't been unkind enough to say so. But if that's the case, they hide it well. They seem to be quite appreciative and I have even noticed more imagination creeping into their choices as well. I should add that I do keep my hostess gifts in the "hostessy" catagory, having to do with food, or entertaining, or small bits of whimsy for their home decor. I mean, I'm not showing up with beautifully-wrapped pairs of the hostess' favorite brand of panty hose or anything.

Dear GT: Thanks a lot for that last post...I'm going to try both the Italian & the Chinese suggestions right away. You know, that whole North Lamar area is wonderful for authentic Asian food...small, inexpensive noodle shops, etc. Have you been to Kim Phung Noodle House on North Lamar? It's right next door to My Thanh Oriental Grocery. Really good cheap eats... it's been recognized by the Chronicle for many years.

My Grandma, God love her, was a character to the end. She made great eggnog. I remember stealing sips of it directly from the fridge. At first, it tasted great....sweet, rich, creamy. Then, she'd do "something" to it, I wasn't sure what, and after that, it tasted horrible. Now I know what the "something" was....bourbon, brandy & rum. And I also know it's much, much better that way. As in so many things, it turns out Grandma was right after all.

Funny how evocative the memories of a favorite food can be. Reading about it, one can almost taste it again. I lived in both the Philippines, and later, Panama. In both locales, we were lucky enough to have mango trees either right in our yard, or across the street. Cold ripe mangoes are wonderful, but the taste I most remember is green mangoes, with salt... tangy, wonderful. A taste not recreated since I left. Actually, hadn't even thought to look. Now, I will.

For years, I have not taken wine, nor flowers, nor chocolates. It just all seemed so obvious. What I do is keep an eye out all year long for fun little fripperies in gift shops, markets, etc. I'd like to add that this seems like a lot of work, but it's really much LESS work than rushing around at the last minute trying to think of something to take. I just watch for stuff when I'm out on my usual day-to-day activities, bring them home and dump them into my "present" box. Then, when I'm invited, two minutes rummaging in the box and I'm on my way.

Thanks for the Mojito alert. I'll try it soon with friends. I think most people would tell you right now that the best Italian in town is Vespaio. It's easy to overlook, on S. Congress, because it has no sign (or at least didn't the last time I was there). Also, because it really is quite good and they don't take reservations, you can have a lengthy wait. I don't like to wait, though, and I also don't like to miss out on good restaurants, so I just go at off hours....like 5pm or so...right after the restaurant opens, if it's only open for dinner. Or, if it's open all day, then I go for a late lunch - 2ish - like the Spaniards. I've eaten there many times and never had to wait more than a minute or two. Just long enough for a Campari at the bar. If you want plain ole' good ole' "American" Italian (traditional red sauces, lasagne, pizza, etc.), try Reale's on N 183. Prices are good; food is good. A really nice little neighborhood place. Don't be put off by the looks of the outside. When I first moved here, several people recommended it to me, but it took me nearly a year to actually try it because from the outside it just looks like an unatmospheric stripmall kind of a deal. Finally, after at least four or five recommendations from people I respect, I thought I might as well try it, and it was good. Run by transplanted NY Italian family. Fonda San Miguel is really good and you'll like it. It's also pretty. They have a great Sunday brunch...very popular. Manuel's downtown is good interior Mex also. Papadeaux on the east side of I35 just north of the 183 exit (you probably pass it every day on your way to and from Round Rock) is very, very popular for seafood, particularly Louisiana style....their Blackened Oyster Fondue (on the appetizer list) is what I usually order for my meal. I enjoy it so much that the way I eat it gives people the feeling they shouldn't be watching. Also, Giovanni's, in Round Rock, has a good reputation but I noticed on TV the other night that they failed their latest health inspection. Of course, that could mean that they're really on their toes now, and one of the cleanest places in town. Yeah...I didn't like Iguana Grill either. At all. It was loud and obnoxious and the food was wallowing in mediocity. I wouldn't call it "typical" TexMex. I'd call it awful TexMex. I like good TexMex and think that "typical" TexMex can be great. Try La Palapa. Or some of the restaurants in South Austin, or, best of all, Rosie's Tamale House...the one out by the lake, not the one on North 183. Get the Beef Chile Rellenos and beans and rice....and salsa and guac....there isn't that much cheese, and you can ask them to hold what there is. Seems to me their Rellenos come with a Ranchero sauce (tomato, onion, and green chiles) and just a little cheese. But whatever, it's wonderful. Good to have you here. I'll be looking forward to your posts.

This gets worser and worser. I don't actually HAVE a curry tree. I was at "It's About Thyme" a few weeks back, browsing, and noticed a plant labeled "curry tree." Because I have seen the leaf mentioned in several recipes (and because I love curries in general), the name caught my eye and I asked them about it - how the plant does in Austin, etc. I didn't purchase it, though, and since it has been several weeks back, can't remember for sure if the leaf pictured in the website is the same. I did notice the botanical name was mentioned on the site, and will call "It's About Thyme" and ask.

A quick addition on the matter of preserving leaves for cooking. I have both a Keiffer Lime tree and a friend who is a great cook. She uses those leaves frequently in her Thai cooking. She is also the owner of a decidedly brown thumb and although I have twice given her trees as hostess gifts, each has promptly died. I don't mind schlepping leaves over to her house whenever she needs them, but she says she doesn't want to impose (more likely she doesn't want me knowing every single time she's cooking Thai ). So occasionally I take her a few big handsful and she freezes them in water in old-fashioned ice-cube trays. She says they last indefinitely that way...suspended in their little frozen square homes. According to her (and I have no personal imperical knowledge one way or the other), the flavor lasts much longer this way than just putting them in a baggie and tossing them in the freezer.

Alas, Survir, you have exposed me for the computer amateur I am. I cannot post photographs. I think the only way one can do that is with some sort of scanner, and I have none. Perhaps there is another way (like holding the photo up to the monitor screen and hitting the "insert" key) but, if so, I am unfamiliar with it. I suspect, however, that all of these "curry" plants have botanical names and if you can give me the correct botanical name of the desired plant, I can telephone the helpful folks at "It's About Thyme" and ask them. They are very knowledgeable and helpful, as herbs are their specialty.

First, I commend you, Jaybee, for making an earnest effort to cultivate a taste for cuisines that are unfamiliar to you. So many people just revert to the usual and comfortable. Survir has lots of good suggestions, especially Tandoor. It seems to me that when sticking one's toes into a new experience, one is wise to begin slowly, with things that are closer to what one is accustomed to. Like Tandoori Chicken...it's frankly difficult to imagine anyone not liking that. It's not exotic at all. Start there and the rest will come along much faster than you imagine.

AUSTIN CURRY LEAF ALERT... There is a great herb nursery, It's About Thyme, in South Austin. I was just in there a few days ago and they have curry plants, which do pretty well here. They have both the regular and the dwarf variety. 280-1192.

Thank you for the tip, Wise Master. I especially appreciate guidance from the Augustonians... As for A Balic...actually, I did wade in briefly, along about page 31 or so. eGullet is grand fun, but addictive. I'm going to need to join some sort of support group... when I get the urge to serial post, I'll call a fellow eGullet addict instead.

StellaBella... Let me tell you something. I raised three kids to adulthood... all wonderful kids, successful, healthy, college graduates, adventuresome, curious, enthusiastic in all areas including food. And I did it with just plain old common sense. No particular training or schooling or brains on my part. It just seemed obvious to me that if Mother Nature sends along kids, she sends along instincts and common sense as to how to raise them, and your best bet is to just calm down and do what comes naturally, what seems obvious. I follow your posts religiously... You are a smart gal with plenty of common sense. You don't need to have children to be able to look around you and see what makes sense and what doesn't. Don't ever let anyone tell you that you are incapable of making an intelligent observation about kids because you don't have any. You're a human being, and you once WERE a kid, and you've undoubtedly been around some good ones and some bad ones and some normal ones and some weird ones, and that's all the experience you need in order to have some pretty good insights into how to raise them. It seems to me that if you have friends telling you to "shut up," what you need is some new friends.

Fat Guy - Thought you might find this mildly amusing. I decided to contact Acapulco Video by phone to try to drag out some "ceviche" information. Thought I might get further that way than by placing my large white-girl body in front of them. It didn't work. They answered the phone in Spanish, I started speaking in English. After about three words out of my mouth, they unceremoniously hung up on me. I ain't agivin' up, though. My daughter is 24, gorgeous, and speaks fluent Spanish. My secret weapon. I'm aiming her in their direction. If any Latin-blooded men are in the place when she walks in, we'll be sucking down ceviche muy pronto.

Rich - any chance of getting the recipe for the Shrimp & Pasta Salad?

I hope this board reappears sometime around the first of next November... too many good ideas and I'll never remember them all!

Yeah, I know what you mean about the Fritos... There was just something about it that made it hard for me to break down and go with, too..... The salt, the fact that they're so non-Mex, everything. I had decided not to use them, but as things sometime go, it was late, I was tired, so thought what the heck. But they turn out really good. Of course, I have to hide the Fritos bag when I'm making them for company. It's just kind of *embarassing* Can hardly wait to hear how yours are. And, the play by play account. I sure hope they're what you're looking for. They fit the bill for me and I'd been looking for a good, simple recipe for a long time. Buena suerte, Amiga!

Dos Equis, the dark one, the wonderful one.

Entered this post eagerly because I love "simple food," but was somewhat disappointed to find the notion that "simple food" equals "junk food." I love the former and hate the latter. Probably because, like other posters, wasn't reared on Twinkies, Cokes and Chips... To me, "simple food" is what I had last night... fillet of fish, lightly seasoned and poached in wine, peppers and onions brushed with EVOO and grilled, baked potato, sliced homegrown tomatoes. In the matter of raising kids...had three, all now successful adults. They ate what Mom & Dad ate. The only thing I made them do was to take at least one bite of everything and if they didn't like it, didn't have to eat the rest. But that was one bite per time I served it so, in the case of brussel sprouts for example, I probably served it once a month, which means they ate at least twelve of the little green morsels per year. After a while, you get used to it despite yourself. If they didn't want to finish their plate, they didn't have to. After the requisite "one bite" of everything, they could leave the rest, and I didn't make them sit there for hours until they finished it, or have it reappear days afterward. BUT they didn't get anything else that particular mealtime. I told them that I was not a short-order cook and that if what I was willing to stand out there and fix for them wasn't good enough, fine, but you don't get anything else tonight. It worked pretty well... my kids are all adventuresome eaters and good cooks. One son has a degree in Hotel & Rest Mgt, and talks of opening a restaurant someday. So, I agree with the posters who don't understand "Prawns au Sherry" for the grownups and hot dogs for the kids. Prawns for everyone, I say.

NYTexan, that's a really interesting idea. What is the oven temp you use? How long do you leave it there? Don't know if it's a Texan thing, but I have always finished mine off in the oven. Not only does it help the center to puff and custardize, it also helps the outside to crisp up beautifully. And, another big benefit is it ensures that all of the hungry folks around the breakfast table get hot French Toast at the same time. Also, I use stale bread. I leave it out a day or two, or at least the night before. Stale bread gives it more body while it's soaking up the good stuff. As for the powdered sugar vs syrup thing, I always put both of them on the table for people to help themselves. I also put out fresh strawberries. I was raised a syrup girl, but you just can't beat powdered sugar and fresh, cold strawberries on top of good custardy on the inside, crisp on the outside French Toast. Ingredients - eggs, vanilla, pinch of salt, pinch of sugar (or melted ice cream or egg nog, or something else sweet, but the sugar helps it crisp) heavy cream or half 'n half, or evap milk, dash cinnamon, some kind of orange liqueur, or spiced rum, little bourbon, etc. French Toast is so darned good, pretty-much anything you're in the mood for works. never thought of that...I guess thats why I always used two eggs....but now its a moot point....its soy milk now....but its still good :) I usually use at least one egg per each one or two slices of toast. Of course, I let the slices set there until they are completely saturated, so they soak up a lot. When I was trying to get more nutrition into my kids, I'd use one egg per slice.. If I didn't seems like I was always having to mix up more batter...

Boy, me too about struggling with the silk before you cook it. After you cook it, no matter how you do it, it just comes right off with one swipe of a paper towel. Amazing.

NYTexan, that's a really interesting idea. What is the oven temp you use? How long do you leave it there? Don't know if it's a Texan thing, but I have always finished mine off in the oven. Not only does it help the center to puff and custardize, it also helps the outside to crisp up beautifully. And, another big benefit is it ensures that all of the hungry folks around the breakfast table get hot French Toast at the same time. Also, I use stale bread. I leave it out a day or two, or at least the night before. Stale bread gives it more body while it's soaking up the good stuff. As for the powdered sugar vs syrup thing, I always put both of them on the table for people to help themselves. I also put out fresh strawberries. I was raised a syrup girl, but you just can't beat powdered sugar and fresh, cold strawberries on top of hot, custardy-on-the-inside, crisp-on-the-outside French Toast. Ingredients - eggs, vanilla, pinch of salt, pinch of flour, pinch of sugar (or melted ice cream or egg nog, or something else sweet, but the sugar helps it crisp) heavy cream or half 'n half, or evap milk, dash cinnamon, some kind of orange liqueur, or spiced rum, little bourbon, etc. French Toast is so darned good, pretty-much anything you're in the mood for works.

Yawanna try something wonderful? Put a few splashes of Amaretto in that glass of lemonade. If you're close to Mexico, you can get Mexican Amaretto for five bucks or so a jug... Makes this marvelous drink soooooo much more affordable. And that's a good thing, because you and your guests will drink sooooo much of it.