We went to an event at the Howard County fairgrounds last year, and
there were multiple food trucks there. One in particular was pretty
good. It was a BBQ truck, I think I might have mentioned it here. The problem with it is that we would not know how to find it again if we got
a hankering for their food. They move from event to event, and even

What was the name again? My guesses are Madame
Barbeque and Smokin' J's.

though I now follow them on Facebook, I don't recognize the places where
they say they are going to be. Plus, sometimes I don't see the post
until after the event is almost over.

If you had that great a yen for the food, you'd
have some incentive to go on Facebook more often!

Title: Jeff's Barbecue Sauce
Categories: Bbq, Sauce
Yield: 1 Servings

1/4 c Bacon drippings or margarine
1/2 c Molasses
1/4 c Wine vinegar
2 tb Chili Powder
1/2 ts Salt
1/2 ts Garlic Powder
1 c Ketchup
2 tb Worcestershire Sauce
2 c Water
1 ts Dry mustard
1/2 ts Cayenne Pepper or Red
-Pepper

Looks decent in flavor profile, but I'd add (and do)
cumin and omit or minimize the mustard and Worcester.

From: Earl Shelsby Date: 18 Apr 94

Of course.

From those ancient days -

Potch

All the vegetables were boiled slowly in their jackets, never allowed
to bubble in boiling, for then the goodness is from them, and they
are full of water, and a squash, tasteless to the mouth, without good
smell, an offence to the eye, and an insult to the belly. Firm in the
hand, skin them clean, and put them in a dish and mash with a heavy
fork, with melted butter and the bruisings of mint, potatoes, swedes,
carrots, parsnips, turnips and their tops, then chop small purple
onions very fine, with a little head of parsley, and pick the leaves
of small watercress from the stems, and mix together. The potch will
be of a creamy colour with something of pink, having a smell to tempt
you to eat there and then, but wait until it has been in the hot oven
for five minutes with a cover, so that the vegetables can mix in warm
comfort together and become friendly, and the mint can go about his
work, and for the cress to show his cunning, and for the goodness all
about to soften the raw, ungentle nature of the onion.

Brandy broth

O, Brandy Broth is the King of Broth and royal in the rooms of the
mouth. A good chicken and a noble piece of ham, with a little
shoulder of lamb, small to have the least of grease, and then a
paste of the roes of trout with cream, a bit of butter, and the
yolk of egg, whipped tight and poured in when the chicken, proud
with a stuffing of sage and thyme, has been elbowing the lamb and
the ham in the earthenware pot until all three are tender as the
heart of a mother. In with the carrots and turnips and the goodness
of marrow bones, and in with a mixing of milk and potatoes. Now
watch the clock and every fifteen minutes pour in a noggin of brandy,
and with the first a pint of home-brewed ale. Two noggins in, and
with the third, throw in the chopped bottoms of leeks, but save the
green leaves until ten minutes from the time you sit to eat, for
then you shall find them still a lovely green.
Drink down the liquor and raise your eyes to give praise for
a mouth and a belly, and then start upon the chicken.

from Richard Llewellyn, How Green Was My Valley
posted by moi to RIME-Cuisine 4-20-94
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On 08-03-18 16:11, Michael Loo <=-
spoke to Dale Shipp about 98 memories, zucchini was <=-

We went to an event at the Howard County fairgrounds last year, and
there were multiple food trucks there. One in particular was pretty
good. It was a BBQ truck, I think I might have mentioned it here. The problem with it is that we would not know how to find it again if we got
a hankering for their food. They move from event to event, and even

What was the name again? My guesses are Madame
Barbeque and Smokin' J's.

Pretty sure it is "smokin J's BBQ".

though I now follow them on Facebook, I don't recognize the places where they say they are going to be. Plus, sometimes I don't see the post
until after the event is almost over.

If you had that great a yen for the food, you'd
have some incentive to go on Facebook more often!

I tend to scan facebook several times per day, and maybe post there
several times per year. BTW, you recall that corn festival we went to
last year. It was supposed to be tommorrow, Sat 4 Aug. But I got a
notice on Facebook that they had to cancel it because of flooding and
heavy rains having adverse effect on the corn crop. I recall a small
creek running through the grounds (we crossed over a wooden bridge to
get to the picnic area), but rains have been pretty heavy here for a few
weeks. I guess ground has gotten saturated and just cannot absorb any
more water.

Another recipe from one who used to post here. He seemed to focus on
Luby's and also on Separdic Jewish recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Luby's Spanish Indian Baked Corn
Categories: Vegetable, Spanish
Yield: 1 servings

1/4 lb Bacon, chopped into 1/2-in
Pieces
1/3 c Onion, diced
1/3 c Celery, diced
1/3 c Green bell pepper, cored,
Seeded, and diced
1/4 lb Butter, PLUS
2 tb Butter, melted and divided
1/4 c Milk
13 1/2 oz Cream-style corn
13 1/2 oz Whole kernel corn, well
Drained
2 tb Jalapenos, diced
2 tb Pimentos, diced
1 ts Salt
1 tb Sugar
2 c Corn bread muffins, crumbled
And divided

In a large skillet over medium heat, cook the bacon until crisp. Add
the onion, celery, and bell pepper. Saute for 2 minutes until low
heat. Set aside.

In a medium-size pan, melt the 1/4 pound of butter. Add the milk,
corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over low
heat.

Add the bacon/vegetable mixture and 1 cup of the corn bread muffin
crumbs to the corn mixture. Heat well, stirring frequently.

Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan.
Moisten the remaining corn bread muffin crumbs with the remaining
butter and sprinkle on top of the corn mixture.

Bake in a preheated, 350 degree F. oven until the crumbs are light
brown.

Makes 8 servings.

NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers
adapt and create their own recipes, and the dishes are available
only at the specific restaurant. That is the case with Spanish
Indian Baked Corn, which is available at the Luby's in Pasadena,
Texas on Wednesdays.

Recipe: Luby's Cafeteria in Pasadena, Texas

From: David Pileggi Date: 10-14
Cooking Ä

MMMMM


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