In article >, writes:
>I made a pot of red beans and rice with 1/2 lb. sliced andouille
>sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>stormy summer evening.
Do you start with a roux or just sauté the aromatics?

Orlando Enrique Fiol wrote:
>
> In article >, writes:
> >I made a pot of red beans and rice with 1/2 lb. sliced andouille
> >sausage. I've got a pan of cornsticks in the oven. A nice combo on a
> >stormy summer evening.
> Do you start with a roux or just sauté the aromatics?

I don't know that recipe but it sounds like a horrendously blah
dinner. If my wife told me that was going to be dinner, I'd
definitely stop by McDonalds before heading home.

Same thing if she told me pot roast for dinner. lol

On 8/20/2018 11:16 AM, Gary wrote:
> Orlando Enrique Fiol wrote:
>>
>> In article >, writes:
>>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>>> stormy summer evening.
>> Do you start with a roux or just sauté the aromatics?
>
I sauteed the minced onion, garlic, bell pepper and celery in butter and
a bit of olive oil.

> I don't know that recipe but it sounds like a horrendously blah
> dinner. If my wife told me that was going to be dinner, I'd
> definitely stop by McDonalds before heading home.
>
Blah? Gary, I don't know what you mean by that. Red beans & rice is a
Cajun/Creole spicy dish which includes a lot of seasonings. So does
andouille sausage. There is nothing *blah* about it.

Really, you'd rather bring home McD's than try something new if your
"wife" told you she was making it? You sound like quite the catch!

I'd say "Hey, don't let the door hit you on the way back to McDonalds.
I hear some of them are open 24/7."

> Same thing if she told me pot roast for dinner. lol
>
<yawn> Okay, so don't eat pot roast. No one is forcing you.

Jill

On Mon, 20 Aug 2018 12:15:07 -0400, jmcquown >
wrote:

>On 8/20/2018 11:16 AM, Gary wrote:
>> Orlando Enrique Fiol wrote:
>>>
>>> In article >, writes:
>>>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>>>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>>>> stormy summer evening.
>>> Do you start with a roux or just sauté the aromatics?
>>
>I sauteed the minced onion, garlic, bell pepper and celery in butter and
>a bit of olive oil.
>
>> I don't know that recipe but it sounds like a horrendously blah
>> dinner. If my wife told me that was going to be dinner, I'd
>> definitely stop by McDonalds before heading home.
>>
>Blah? Gary, I don't know what you mean by that. Red beans & rice is a
>Cajun/Creole spicy dish which includes a lot of seasonings. So does
>andouille sausage. There is nothing *blah* about it.
>
>Really, you'd rather bring home McD's than try something new if your
>"wife" told you she was making it? You sound like quite the catch!
>
>I'd say "Hey, don't let the door hit you on the way back to McDonalds.
>I hear some of them are open 24/7."
>
>> Same thing if she told me pot roast for dinner. lol
>>
><yawn> Okay, so don't eat pot roast. No one is forcing you.

McDonalds without wine is haute cuisine for Gary.

jmcquown wrote:
>
> On 8/20/2018 11:16 AM, Gary wrote:
> > I don't know that recipe but it sounds like a horrendously blah
> > dinner. If my wife told me that was going to be dinner, I'd
> > definitely stop by McDonalds before heading home.
> >
> Blah? Gary, I don't know what you mean by that. Red beans & rice is a
> Cajun/Creole spicy dish which includes a lot of seasonings. So does
> andouille sausage. There is nothing *blah* about it.
>
> Really, you'd rather bring home McD's than try something new if your
> "wife" told you she was making it? You sound like quite the catch!

I've had your dinner, Jill. Cajuns might like that but not me.
Knowing what a low opinion of McD's that you have, I guess it
upsets you that some might choose that "inferior" food over what
you cooked.

On 8/21/2018 9:02 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 8/20/2018 11:16 AM, Gary wrote:
>>> I don't know that recipe but it sounds like a horrendously blah
>>> dinner. If my wife told me that was going to be dinner, I'd
>>> definitely stop by McDonalds before heading home.
>>>
>> Blah? Gary, I don't know what you mean by that. Red beans & rice is a
>> Cajun/Creole spicy dish which includes a lot of seasonings. So does
>> andouille sausage. There is nothing *blah* about it.
>>
>> Really, you'd rather bring home McD's than try something new if your
>> "wife" told you she was making it? You sound like quite the catch!
>
> I've had your dinner, Jill. Cajuns might like that but not me.
> Knowing what a low opinion of McD's that you have, I guess it
> upsets you that some might choose that "inferior" food over what
> you cooked.
>
Well gee, all you had to say was you'd tried RB&R in the past and didn't
like it. No biggie.

I don't actually care if you like McD's, by the way. Lots of people do
or they wouldn't still be in business. One thing I've noticed lately is
advertising saying they now have fresh (never not frozen) burgers cooked
to order. It took them a long time to figure that one out. Has the
price gone up?

Jill

jmcquown wrote:
>
> One thing I've noticed lately is
> advertising saying they now have fresh (never not frozen) burgers cooked
> to order. It took them a long time to figure that one out. Has the
> price gone up?

I wouldn't know that but I actually do NOT like the idea of
serving fresh, never frozen burgers at McDonalds. You just know
how that will turn out. If they don't sell all of their fresh
beef delivery before the next delivery....the manager will be
smelling the leftovers from the old delivery and tell employees
to keep selling the old stuff as long as it smells ok. Trust me,
that will happen. They will NOT want to toss out old beef and
lose money.

Frozen burgers are safer, imo. I've never had a problem with
frozen burger taste.

On 8/22/2018 10:27 AM, Gary wrote:
> jmcquown wrote:
>>
>> One thing I've noticed lately is
>> advertising saying they now have fresh (never not frozen) burgers cooked
>> to order. It took them a long time to figure that one out. Has the
>> price gone up?
>
> I wouldn't know that but I actually do NOT like the idea of
> serving fresh, never frozen burgers at McDonalds. You just know
> how that will turn out. If they don't sell all of their fresh
> beef delivery before the next delivery....the manager will be
> smelling the leftovers from the old delivery and tell employees
> to keep selling the old stuff as long as it smells ok. Trust me,
> that will happen. They will NOT want to toss out old beef and
> lose money.
>
> Frozen burgers are safer, imo. I've never had a problem with
> frozen burger taste.
>
You're preaching to the choir. I wouldn't want to have to second
guess how many Quarter Pounders might be sold in a given day. Don't
want to 86 it off the menu so then over-order and worry about spoilage
(although ground beef, properly stored and chilled, will keep for
several days).

I have an old Tupperware stackable hamburger press set. I press and
freeze 1/4 to 1/3 lb. burgers all the time. I do take the time to thaw
one out before cooking it. But hey, I'm not working in a fast food
restaurant.

Jill

On Wed, 22 Aug 2018 10:27:17 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> One thing I've noticed lately is
>> advertising saying they now have fresh (never not frozen) burgers cooked
>> to order. It took them a long time to figure that one out. Has the
>> price gone up?
>
>I wouldn't know that but I actually do NOT like the idea of
>serving fresh, never frozen burgers at McDonalds. You just know
>how that will turn out. If they don't sell all of their fresh
>beef delivery before the next delivery....the manager will be
>smelling the leftovers from the old delivery and tell employees
>to keep selling the old stuff as long as it smells ok. Trust me,
>that will happen. They will NOT want to toss out old beef and
>lose money.
>
>Frozen burgers are safer, imo. I've never had a problem with
>frozen burger taste.

Ground meat can keep well refrigerated for a couple days... I'm sure
that most of yoose do exactly that with your stupidmarket ground
mystery meat... probably a day or two old when you buy it.