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
--
I'm no longer a danger to society.

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 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.

Best,

Andy

"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

brooklyn1 said...

> "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...e/tbl/recipes/
> key/2


Sheldon,

Yeah, I know!

Problem is, sausage always raises a bout of gout, so I can't be commited to
bulk sausage.

Best,

Andy

"Andy" > wrote in message ...
> brooklyn1 said...
>
>> "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...e/tbl/recipes/
>> key/2
>
>
> Sheldon,
>
> Yeah, I know!
>
> Problem is, sausage always raises a bout of gout, so I can't be commited
> to
> bulk sausage.
>
>
What's in fresh pork that causes gout?

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?

"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.

In article >,
George > wrote:

> >> 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...bl/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?

Sorry, but I have to agree with Sheldon that making home made sausage is
easy, and FAR more economical.

It's just spiced ground meat. It's not rocket science.

I don't plan to purchase commercial sausage on a regular basis ever
again. I can make it for 1/2 the price, either stuffed, bulk or in
patties.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

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.
>
> Best,
>
> Andy

I have definitely seen it at the Reading Terminal Market at Martins and
the other place whose name I can't recall:

http://www.readingterminalmarket.org/merchants/view/38
..

George said...

> 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.
>>
>> Best,
>>
>> Andy
>
> I have definitely seen it at the Reading Terminal Market at Martins and
> the other place whose name I can't recall:
>
> http://www.readingterminalmarket.org/merchants/view/38


George,

RTM is a great place!!! We'd walk over for beers and lunch on countless
occasions. It's also great to jump off the R3 Septa rail line and walk
upstairs and be there!

I've never shopped there like many locals do.

Best,

Andy

On Sun, 16 Aug 2009 09:25:13 -0400, George >
wrote:

>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.

They make Andouille too? Oh, you're sooo lucky!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sun, 16 Aug 2009 09:25:13 -0400, George >
> wrote:
>
>> 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.
>
> They make Andouille too? Oh, you're sooo lucky!
>

Not sure if I sparked the idea. It is a very large, family owned market
that takes great pride in the quality and cleanliness of their
operation. I mentioned Andouille to one of the sons and not long after
they had it in casing and loose. Its been more than five years and they
still have it available.

They make breakfast, hot Italian, sweet Italian, fresh kielbasa, smoked
kielbasa (smoked on site with apple wood) and Andouille sausage.

On Sun, 16 Aug 2009 16:51:09 -0400, George >
wrote:

> I mentioned Andouille to one of the sons and not long after
>they had it in casing and loose. Its been more than five years and they
>still have it available.

Which just goes to show there was a market they didn't even
anticipate!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun 16 Aug 2009 06:02:25a, Andy told us...

> 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

Cookbooks can sometimes be very helpful... Some 40 odd years ago I was
following a recipe for a lasagna sauce that included Italian sausage. The
directions began something like this... "Remove sausage from casings,
crumble meat into skillet, and brown until cooked through, further breaking
up larger bits as you go."

Something else I've done for a long time because I'm always trying to
prevent a mess that has to be cleaned up... Periodically I buy a package
(about 4 inches thick) of unprinted newspaper. The sheets are obviously
large, and they are sanitary. Before embarking on a particularly messy
recipe or kitchen activity, I cover the intended counterspace with 2-3
layers of the paper. When the work is done, all I have to do is gather up
the paper and throw it out. Since we have no garbage disposer (due to
septic system), I peel, trim, and pare vegetables and fruits over said
paper for easy clean disposal. (No, we don't compost. We have no need for
compost in the AZ desert.)

I use turkey-sized cooking bags to line my oval CrockPot. There's
virtually no cleanup, except for rinsing out condensate that accumulates
under the bag. It also makes for quicker and easier transfer of the
finished food into a suitable serving container.

I bought an electric stirrer to use on small to medium saucepans, which
eliminate the continuous hand stirring of gravies, sauces, custards, etc.
At least 90% less time spent stirring over the stove.

Large quantities of pasta sauces, stews, soups, or anything else that needs
an even simmering temperature for a long period, get cooked in covered
stockpots in the oven. The perfect temperature can be maintained more
easily and there's no pot watching. Also leaves the stovetop free for
other cooking.

I user my antique Hamilton Beach Malt Mixer for combining dry and liquid
ingredients quickly and completely. This works well for emulsifying salad
dressings. This eliminates manual whisking and cleanup is quick and easy.

I'm sure there are more things I've forgotten about that I seem to do
automatically, but that's a start.

--
Wayne Boatwright
------------------------------------------------------------------------
A gourmet who thinks of calories is like a tart who looks at her
watch. James Beard

On Sun, 16 Aug 2009 15:19:09 GMT, Wayne Boatwright
> wrote:

>I bought an electric stirrer to use on small to medium saucepans, which
>eliminate the continuous hand stirring of gravies, sauces, custards, etc.
>At least 90% less time spent stirring over the stove.

More details, please... manufacturer, where it would be found - what
it looks like (can you find an image)?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun 16 Aug 2009 10:35:22a, sf told us...

> On Sun, 16 Aug 2009 15:19:09 GMT, Wayne Boatwright
> > wrote:
>
>>I bought an electric stirrer to use on small to medium saucepans, which
>>eliminate the continuous hand stirring of gravies, sauces, custards, etc.
>>At least 90% less time spent stirring over the stove.
>
> More details, please... manufacturer, where it would be found - what
> it looks like (can you find an image)?
>

This is the one I have, sf, but this site was not the source I bought it
from, although it was from a kitchenware site that I don't remember.

<http://www.ashtongreen.com/webstore....&gid=&pstart=1
&sortBy=&_UserReference=FE03F666DA8D9DDF4919FFD B>

--
Wayne Boatwright
------------------------------------------------------------------------
All sorrows are less with bread. Miguel de Cervantes, Don Quixote

On Sun, 16 Aug 2009 17:44:41 GMT, Wayne Boatwright
> wrote:

>On Sun 16 Aug 2009 10:35:22a, sf told us...
>
>> On Sun, 16 Aug 2009 15:19:09 GMT, Wayne Boatwright
>> > wrote:
>>
>>>I bought an electric stirrer to use on small to medium saucepans, which
>>>eliminate the continuous hand stirring of gravies, sauces, custards, etc.
>>>At least 90% less time spent stirring over the stove.
>>
>> More details, please... manufacturer, where it would be found - what
>> it looks like (can you find an image)?
>>
>
>This is the one I have, sf, but this site was not the source I bought it
>from, although it was from a kitchenware site that I don't remember.
>
><http://www.ashtongreen.com/webstore....&gid=&pstart=1
>&sortBy=&_UserReference=FE03F666DA8D9DDF4919FFD B>

thanks, Wayne... I have not come across them before.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun 16 Aug 2009 11:26:58a, sf told us...

> On Sun, 16 Aug 2009 17:44:41 GMT, Wayne Boatwright
> > wrote:
>
>>On Sun 16 Aug 2009 10:35:22a, sf told us...
>>
>>> On Sun, 16 Aug 2009 15:19:09 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>I bought an electric stirrer to use on small to medium saucepans,
>>>>which eliminate the continuous hand stirring of gravies, sauces,
>>>>custards, etc. At least 90% less time spent stirring over the stove.
>>>
>>> More details, please... manufacturer, where it would be found - what
>>> it looks like (can you find an image)?
>>>
>>
>>This is the one I have, sf, but this site was not the source I bought it
>>from, although it was from a kitchenware site that I don't remember.
>>
>><http://www.ashtongreen.com/webstore....&gid=&pstart=1
>>&sortBy=&_UserReference=FE03F666DA8D9DDF4919FFDB >
>
> thanks, Wayne... I have not come across them before.
>

You're welcome!

--
Wayne Boatwright
------------------------------------------------------------------------
Soup and fish explain half the emotions of human life. Sydney Smith

On Aug 16, 6:19*pm, Wayne Boatwright >
wrote:
> On Sun 16 Aug 2009 06:02:25a, Andy told us...
>
>
>
> > 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 angelhttp://i34.tinypic.com/29deibo.jpgto thank for
> > that!
>
> > You ever cut down on killing time in the kitchen? How?
>
> > Andy
>
> Cookbooks can sometimes be very helpful... *Some 40 odd years ago I was
> following a recipe for a lasagna sauce that included Italian sausage. *The
> directions began something like this... *"Remove sausage from casings,
> crumble meat into skillet, and brown until cooked through, further breaking
> up larger bits as you go."
>
> Something else I've done for a long time because I'm always trying to
> prevent a mess that has to be cleaned up... *Periodically I buy a package
> (about 4 inches thick) of unprinted newspaper. *The sheets are obviously
> large, and they are sanitary. *Before embarking on a particularly messy
> recipe or kitchen activity, I cover the intended counterspace with 2-3
> layers of the paper. *When the work is done, all I have to do is gather up
> the paper and throw it out. *Since we have no garbage disposer (due to
> septic system), I peel, trim, and pare vegetables and fruits over said
> paper for easy clean disposal. *(No, we don't compost. *We have no need for
> compost in the AZ desert.)
>
> I use turkey-sized cooking bags to line my oval CrockPot. *There's
> virtually no cleanup, except for rinsing out condensate that accumulates
> under the bag. *It also makes for quicker and easier transfer of the
> finished food into a suitable serving container.
>
> I bought an electric stirrer to use on small to medium saucepans, which
> eliminate the continuous hand stirring of gravies, sauces, custards, etc. *
> At least 90% less time spent stirring over the stove.
>
> Large quantities of pasta sauces, stews, soups, or anything else that needs
> an even simmering temperature for a long period, get cooked in covered
> stockpots in the oven. *The perfect temperature can be maintained more
> easily and there's no pot watching. *Also leaves the stovetop free for
> other cooking.
>
> I user my antique Hamilton Beach Malt Mixer for combining dry and liquid
> ingredients quickly and completely. *This works well for emulsifying salad
> dressings. *This eliminates manual whisking and cleanup is quick and easy.
>
> I'm sure there are more things I've forgotten about that I seem to do
> automatically, but that's a start.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> ------------------------------------------------------------------------
> * * A gourmet who thinks of calories is like a tart who looks at her * *
> * * * * * * * * * * * * * watch. *James Beard * * * * * * * * * * * * *

Wayne,

Thanks for the post - really good info.

I really want an electric stirrer and a recommendation would help me a
lot.
What kind of electric stirrer did you buy?

Thanks

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.

Why do you chop up the sausage for jambalaya?
All the recipes I've ever seen for it just call
for sliced sausage. Wouldn't that be the easiest?

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally 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.
>
> Why do you chop up the sausage for jambalaya?
> All the recipes I've ever seen for it just call
> for sliced sausage. Wouldn't that be the easiest?
>
> Kate


Kate,

When jambalaya and I first met in New Orleans in 1991, I didn't much like the
combination of fat slices of Andouille sausage mixed in with a dainty bed of
rice with little shrimp and stuff. It just didn't make for easy "gobbling it
up as fast I can!" food.

Then and there I made a mental note that when I got home, I'd fix that in MY
version.

Best,

Andy

"Andy" > wrote in message ...
> Kate Connally 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.
>>
>> Why do you chop up the sausage for jambalaya?
>> All the recipes I've ever seen for it just call
>> for sliced sausage. Wouldn't that be the easiest?
>>
>> Kate
>
>
> Kate,
>
> When jambalaya and I first met in New Orleans in 1991, I didn't much like
> the
> combination of fat slices of Andouille sausage mixed in with a dainty bed
> of
> rice with little shrimp and stuff. It just didn't make for easy "gobbling
> it
> up as fast I can!" food.

I can understand... most guys feel embarrassed gobbling a fat sausage...

> Then and there I made a mental note that when I got home, I'd fix that in
> MY
> version.
>
>

What if you made a mental note to take human bites. hehe

Andy wrote:
> Kate Connally 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.
>> Why do you chop up the sausage for jambalaya?
>> All the recipes I've ever seen for it just call
>> for sliced sausage. Wouldn't that be the easiest?
>>
>> Kate
>
>
> Kate,
>
> When jambalaya and I first met in New Orleans in 1991, I didn't much like the
> combination of fat slices of Andouille sausage mixed in with a dainty bed of
> rice with little shrimp and stuff. It just didn't make for easy "gobbling it
> up as fast I can!" food.
>
> Then and there I made a mental note that when I got home, I'd fix that in MY
> version.
>
> Best,
>
> Andy

Andy, dear - you could just puree the whole thing in
a blender and drink it with a straw. ;-)

But, seriously, I'm not a purist about jambalaya like I
am about things like BLTs, so I don't object to your
method. Just curious how you came up with that. Now
I know.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?