Re: [CH] Spuds and Sausage
GarryMass@aol.com
Wed, 23 Aug 2000 23:04:59 EDT
In a message dated 08/23/00 10:43:27 PM Eastern Daylight Time,
mpierce@martel-intl.com writes:
<< Thank you for your kind words.
Mike >>
Lemme tell ya, good recipes ain't easy. Kielbasa is an OK sausage, but it
ain't Italian, Spanish, Portuguese, or even a German Brat or other.
If you don't win something using Kielbasa, you and I are gonna talk.
The roux is your own idea, and a helluva one at that. It's tough to be
original with sausage and potaters even if you're not Irish on your mother
and father's sides.
Wait till the Canadian Oriental gets a hold of this, chrissakes we'll be
putting coconut milk into this recipe (right, Doogie?).
Gareth the ChileKnight