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