Jaymes

Thanks for the link, Jaymes! I searched "mulled" and "glogg" but didn't think to enter gluhwein into the search function....must have imbided too much mulled wine! Did you happen to notice in that other thread that somebody suggested adding Amaretto. And someone else is making it one cup at a time, in the microwave, using mulling teabags. I tried each suggestion back when I first read about them, but haven't gotten started yet this year. Think I'll correct that at once.

Years ago, I did a lot of entertaining, and I mean a lot. When you routinely host dinner parties in your (quite ordinary) home for 30, 40, 80, 100, you have to come up with some creative ways to do it. For me, soups often fit the bill. I'd do hearty soups like chili, potato & clam chowders, gumbo, red beans & rice, etc. And I figured out that mugs were the best way to go. They don't spill easily, and they have handles, and that made it easy for guests to wander around carrying their mug of soup. If they wanted to pause to bite into something else, like cornbread, biscuits, or take a drink of something, the soup spoon stays in the mug, unlike bowls, that often are not deep enough for the spoon to rest in without flipping out and making a big mess. I don't know what your budget permits, nor what sort of storage space you have, but I laid in a supply of glass mugs (and spoons - I hate plastic spoons) from a restaurant supply house. I think my initial outlay was about $200 or so, for 9 or 10 dozen (don't remember exactly), but I used those mugs constantly. They were good for the sorts of heavy, filling dinner-type soups that I mentioned, but I also used them to serve desserts of all sorts (puddings, ice cream, bananas foster, a piece of poundcake topped with macerated fruit & whipped cream), punches, mixed drinks, hot chocolate, coffee, hot buttered rum, eggnog, apple cider, appetizers like ceviche, shrimp cocktails...well, the uses were endless. I stored them in their original cases in a back closet and, after using them, into the dishwasher and then back into their storage boxes. http://www.acemart.com/prod6226.html They were so handy, and I used them so often, that I also purchased several dozen of those speckled blue/black "camp mugs" at a hardware discount store to use for outdoor gatherings.

Actually, I don't think they could. Because everybody in Texas already knows that the Barbecue Capital of Texas (even officially so proclaimed by the Texas State Legislature) and (in my opinion, anyway) therefore Barbecue Capital of The Whole Entire Planet Earth, is Lockhart. http://www.lockhart-tx.org/web98/visitors/bbqcapitaloftexas.asp If Llano ever tried such a cheeky thing, believe me, they would just piss everybody off. There's a lot more competition (heated competition anyway) to be "Barbecue Capital" than there is to be "Deer Capital." Nobody cares if they want to call themselves that. But "Barbecue Capital of Texas"? Them's fightin' words. ,

I remember that thread fondly. Have referred to it many times over the years, for gifting nieces and nephews and grandchildren. As for me, when I married, I could honestly cook absolutely nothing. I received, in a "kitchen shower" (do they still have those?), a copy of the Joy of Cooking. I wasn't very joyful about it at the time as it seemed so old-fashioned and stodgy, even then, but that book, now with pages full of notes and stains and splatters, still sits proudly on my shelf. It's been a dear and reliable friend thoughout the years. Yes, I often found sexier and more interesting cookbook companions to join me in the kitchen as time passed. But, whenever I found that I had worked myself into some sort of messy cooking corner, the Joy of Cooking helped me find my way out. And the Joy of Cooking provided a reliable basic formula for a dish, which was an absolute necessity for me when I wanted to experiment with other ingredients, which I almost always did. I was certain that the recipe would (most likely, anyway) "turn out," no matter what other ingredient, onions, tomatoes, mushrooms, garlic, herbs, spices, etc., I added. As I believe I said in that other thread, when it came time to gift a beginning cook, I'd usually buy one or two of whatever were the trendy cookbooks of the day, and then, also in the box, I'd add a copy of the Joy of Cooking. Even recently, as the internet has taken over, I've found that, for beginning cooks especially, but for me as well, there's no inspiration whatsoever like leafing through a good cookbook.

I'll be very curious to see what you think of "The Southern Cooking Bible." Certainly a great name. Do you think I need it? I'm definitely a parishioner of the Church of Southern Cooking, soulful and saved and washed in the Bourbon. Halleluiah, y'all! Do I need the Bible? And, "at it again"... At what?

And, since Marlene began this thread, there has emerged a new term for this sort of camping: "Glamping." Where in Texas are you? Looks like down pretty far - maybe South Padre?

I wasn't a big fan of the "Musical Cooking Stations," either. But do think it's okay, since it wasn't an elimination challenge. After all, I'm sure they sit around scratching their heads trying to come up with new and interesting ideas. So, while it had a great many annoying aspects, it was sort of entertaining. I wish they had come up with some way for the winning chefs to be everybody that had worked on that dish. That would have felt much more fair and rewarding. I know they couldn't have given immunity, or 5K, or whatever it was to all three chefs, but they could have come up with a prize that would have worked for three cheftestants. I'm sure they could have thought of something- I know I could have. And then, there would have been much hugging and laughing and bonding among the winners and everyone could have felt like they contributed something and had a part in the win.

I am curious about this. Honestly, after I've finished off most of the potato and toppings, I get out a sharp knife and cut up the peel and eat it. It's really one of my favorite parts. Not to mention that I've always been told it's got lots of good nutrients. What is the advantage of having no peel?

So you've got your steaming-hot baked potato. Whether it's got a crispy skin because you rubbed it with butter and then baked it naked, or a more tender skin because you're a 'wrap it in foil' aficionado, now it's ready to eat, and you're going to gild the lily. What do you do? Salt and pepper, of course. Goes without saying Bacon and chives are not in the same family, so, sure, both of them. But which dairy? Sour cream? Butter? Cheese? All three? They're all members of the same family, so are all three really necessary? And if you're counting calories, low-fat Ranch Dressing? A barbecue-lover, so chopped brisket? A chili-lover, so a ladle of Texas Red? A veggie lover, so a spoonful of Jaymes's Calabacitas recipe with squash, tomatoes, green chiles, cheese & corn? And, once you've made this critical decision, how exactly do you go about your topping procedure? Do you slit and squeeze? Do you cross and squeeze? Do you lay the whole thing out completely bare and mash? And finally, how does your story end? Eat the peel? Or no.

Beusho - I don't know where you are, or what you know about salsas, so if any of this is stating the obvious, and something you've known for years, forgive me... But, the sort of salsas that you say you don't want ("because the texture of chop and mix salsas is not ideal to me") are primarily fresh, raw salsas. They're called things like "salsa cruda," "salsa fresca," "pico de gallo." Almost any salsa recipe that you find that requires the ingredients to be cooked is going to produce a smoother salsa with a much different texture than the raw crunchy ones you wish to avoid. I've found that most of my Mexican cookbooks have excellent sections on salsas; in particular, those by Diana Kennedy. However, to begin with, you don't need to buy a book, unless you want to. Right here on eGullet there are several excellent sources for wonderful information regarding these cooked, smooth salsas. Rancho Gordo is a salsa genius, and he's been kind and generous enough to share his expertise on this site, and on his own. I did a search for "salsa" posts by Rancho_Gordo, and got this result (I don't know if this search results link will work but, if not, you can do your own search): http://forums.egullet.org/index.php?app=core&module=search&section=search&do=search&fromsearch=1 There are even posts of Rancho Gordo's son demonstrating the proper use of a molcajete. In addition, there are several threads here wherein we all discussed salsas. If you do a search for threads with "Salsa" in the title, you'll find more than a dozen. Here's a Q&A salsa thread: http://forums.egullet.org/topic/39198-qa-mexican-table-salsas/?hl=%2Bsalsa%2A Here's a thread discussing the Rick Bayless book recommended above: http://forums.egullet.org/topic/137348-cooking-from-salsas-that-cook-by-rick-bayless/?hl=%2Bsalsa And finally, here is the recipe/method that I've been using for more than 30 years to make the salsa that our family prefers as a basic, all-purpose salsa. It's a cooked, tomato-based salsa. It calls for canned, stewed tomatoes (you can stew them yourself if you prefer), and chile peppers that you char and blister. You can pulverize it into a completely smooth sauce if you like, but I don't do that, because we do like a little texture. However, it is nothing like those crunchy raw salsas that you don't like. I think it's a great place to start. It's so basic that, once you get the technique, proportions, etc., down, you can fiddle with it and adjust it ad infinitum. It's here: http://forums.egullet.org/topic/133688-favorite-blender-recipes/?&p=1747723&hl=salsa&fromsearch=1entry1747723

Wow! That tasty, eh?

Oooh, I will. And, I am a KCBS-Certified Barbecue Judge, so you can trust my expertise in these matters.

Shel - why don't you just buy some cheesecloth? It's cheap enough. And handy. And washes easily. And it's there when you need it - no grubbing around for women's panty hose or old t-shirts. Hell, maybe I'll just buy you some. http://www.amazon.com/Norpro-367-Natural-Cheese-Cloth/dp/B0000VLVBQ

My suggestion is to go ahead with the wedding and then, when the bill comes, go on Judge Judy.

The main thing this thread has done for me is to make me want to go try a McRib. Never have. Knew it wasn't real barbecue (I'm so insightful that way) and I'm lucky enough to live in an area with lots of excellent barbecue. But now, I've just got to have one. And so I will!

I'm aware of that technique, but I have no coffee filters here, so, an alternative is to let the stock sit a while and just skim or pour from the top, making sure no dirt or grit thanks dropped to the bottom gets poured out of the vessel. Dishtowels?

Here's something else I use the microwave for: Say I'm making soup. Intended to add two chopped green peppers and two chopped onions. Got busy. All of a sudden realized that the soup had gone on without me. The meat was now tender, but I had forgotten the veggies. I'll chop the veggies, put them into a microwave dish (actually, I use a big Pyrex measuring cup), add a little of my soup broth, and then nuke until the veggies are cooked to the same degree as the meat. The microwave is a really great "catch-up" tool.

Now there's a blast from the past! And an excellent suggestion. Lancers, or Mateus Rose? As for the whole McRib brouhaha. Hard to understand that there's any controversy. I mean, really. Has anyone ever seen a large offset smoker and a pile of firewood out behind any Mickey D's? Of course not. It's not like they're putting something over on anyone. Who could not realize this is just a "meat product" sort of barbecue? Tasty, if you're fond of it. But certainly nothing to take to the Kansas City Royal. So, good for McD's. Free enterprise at work. Coming up with new products. Take it if you like it. Leave it if you don't. As Porthos says, no one of even the most marginal intelligence level is going to confuse McDonald's with the French Laundry. Or Gates Barbecue, either. In a world full of real issues worthy of getting one's blood up, real challenges to attack and conquer, I hardly think what is really in the McRib is the right hill to die on.

And I recently invested in two Paula Deen cookbooks: "The Lady & Sons, Savannah Country Cookbook"; and, "The Lady & Sons, Too." Previously had none. But with all of the publicity, especially those decrying her horrible and fattening recipes, like Sweet Potato Pie, Baked Tomato Casserole, Charcoal-grilled Vidalia Onions, Squash & Corn Casserole, Roast Pork with Plum Sauce... Well, I couldn't resist!

I don't know, but whomever it is, I'm positive that this is going to be the Very Greatest Food Blog in the history of food blogs! (Gotta get started on some powerful sucking-up, because I sure want to be their friend, and get an invite to wherever this is.)

I actually have one of those. Came with its own grater. Pretty cute. And a real chat-starter at the table. http://www.amazon.com/Himalania-Cube-Salt-Stainless-11-Ounce/dp/B0025ZLQPQ/ref=pd_sim_sbs_k_1 ETA: This was actually a gift from my DIL. A great idea for the chef that has everything. So, if you have one on your list, what with the various holidays approaching... Just saying.

Since it appears, to my great amusement, that we're actually discussing salt shakers, I'm just going to add my personal preferred salt shaker approach. I entertain a lot, and frequently those events are parties with some sort of a theme honoring friends for one reason or another. Often said friends are leaving the area, either on work relocations, or for vacation. Years ago, I discovered that collecting salt & pepper shakers was a sort of fun and inexpensive hobby. So my dinner table usually features a set of salt and pepper shakers that coincide with the theme. For example, about a month ago, gave a small dinner party in honor of some close friends that had just bought a condo in Cancun, and were on their way down there to enjoy it for the first time. Sitting proudly on the table were these two: http://www.amazon.com/The-Tourists-Salt-Pepper-Shakers/dp/B001YKBE50 .

I cut the onions in half, and the chopper works just fine. I may have more strength than you, though, and I push down hard and fast. That seems to do the trick. And so, as I said, I ordered one. Have had it for about a week now. As it is soup weather, it seems to have come in especially handy. I've used it twice and my daughter has used it once. We like it.

Oh my goodness, what a great blog! That tabbouleh/tabuli/whatever in the jar is absolutely gorgeous. The next potluck I go to, I'm taking that. And at serving time, will just pour it into a bowl and stir. Thank you so much for taking the time to post this link. Wonderful.

Some of you that joined eGullet in the past few years might not be familiar with Anna Ginsberg, who posted here for years as Claire797. She's a Texas gal, a world-class baker, and a Pillsbury Bakeoff winner. Her excellent blog is "Cookie Madness" and she swears by Ina's recipe for coconut macaroons. http://www.cookiemadness.net/2008/03/inas-macaroons/ Anna is also very approachable and if you have questions, you can contact her, either through her blog, or facebook. She used to readily respond to pm's here, but I note she hasn't shown up on eG for quite a while, so I wouldn't be positive a pm would reach her. Anyone looking for cookie inspiration as the holidays approach, or any other time for that matter, should definitely take a cruise through Cookie Madness: http://www.cookiemadness.net/