Texas ‘cue is best
Just read your story about BBQ (“Stoking the Flames,” May 23). I’m a reporter at a paper way down here in south Texas. Just have to tell you, having lived in North Carolina, what passes for barbecue there is an insult to a pig. The sauces are blander than the meat.
Hope you visited Joe Cotton’s in Robstown, Texas, and the Longhorn in San Benito, if you came this far south.
Anyway, I think it’s a cool story idea.
Paul Conatzer
Harlingen, Texas
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Editor’s note: Conatzer is a sportswriter at the Valley Morning Star in Harlingen.
A better crepe
Been making [crepes] for years (Prep School, May 30). Agree you don’t want lumps. A friend years ago told me to replace regular flour with Wondra flour to avoid lumps. Works great!
My favorite combinations: sour cream, sliced banana and melted chocolate; raspberries and peaches (only in season!); melted chocolate, vanilla ice cream and roasted almonds; lemon juice and powdered sugar; fresh orange juice and powdered sugar.
My mouth is starting to water. Have to go and make some crepes.
Cookie Wherry
Chicago
Who’s driving?
While the interesting article about the boys’ night out (“When the Wives are Away, the Guys Will Saute,” May 30) was so informative, I found myself puzzled by a major lack of apparent awareness — namely the last two paragraphs of the article, which dealt with responsibility. The article referred to nine middle-aged, successful men who enjoyed their camaraderie, and food and wine, which they cooked and brought and consumed from 8 to 10:30 p.m. Then, after “polishing off a dozen or so bottles of wine,” as reported, how did they get home? The math frightened me.
Leon Hoffman
Chicago
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