"George" > wrote in message
...
> brooklyn1 wrote:
>> "Andy" > wrote:
>>> George said...
>>>> Andy wrote:
>>>>> Killing time in the kitchen
>>>>>
>>>>> For years I'd kill time in the kitchen steaming up hot Italian sausage
>>>>> for my jambalaya. Then chop it up into hunks and then batch food
>>>>> process it into course bits.
>>>>>
>>>>> Recently it dawned on me that if I squeeze the sausage out of the
>>>>> casing I can just cook it in the pot in half the time, breaking it up
>>>>> as it cooks, negating the need to use the FP and the cleaning of it.
>>>>>
>>>>> I have my kitchen angel http://i34.tinypic.com/29deibo.jpg to thank
>>>>> for
>>>>> that!
>>>>>
>>>>> You ever cut down on killing time in the kitchen? How?
>>>>>
>>>>> Andy
>>>> The local market where we buy most of our stuff makes it even easier.
>>>> They make great sausage in the store and they also sell unpacked
>>>> sausage
>>>> (including andouille) alongside the packed version for exactly what
>>>> you described.
>>>
>>> George,
>>>
>>> I have to look high and low for andouille. It's not be a big seller
>>> around
>>> here for some reason.
>>>
>>
>> Fresh sausage is easy to make yourself, especially bulk, it'll cost a lot
>> less and it won't be mystery meat... make extra and freeze.
>>
>> http://www.alliedkenco.com/catalog/p.../recipes/key/2
>>
>>
>>
> You keep on asserting that like you are omniscient. Are you? So if someone
> say me witnesses how a quality oriented family makes stuff they must be
> wrong?

It's quite obvious that your family eats shit, they may eat quality shit but
they eat shit nevertheless.