Fishing - What I learned today.

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What I learned today.

"rw" wrote in message
...
You don't learn.

Better check that Jambalaya.

--
Cut "to the chase" for my email address.

Did not learn much today but confirmed the fact that you are indeed an
imbecile.........

Edmond Dantes

What I learned today.

Edmond Dantes wrote in message
...

"rw" wrote in message
...
You don't learn.

Better check that Jambalaya.

--
Cut "to the chase" for my email address.

Did not learn much today but confirmed the fact that you are indeed an
imbecile.........

You boys NEVER disappoint. :)

Morons.

Wolfgang
who never in a million years could have anticipated some of the responses
generated by this little offering.

What I learned today.

"Jim Edmondson" wrote in message
global.net...
Hello Wolfgang,

Hi, Jim, how the heck are you?

a bunch of rambling ...

I understand that you can talk back to these cutting edge radios and it
makes you feel better.

Well, goody for you. Everybody should have something to understand.

As an additional benefit to you, it is quicker than typing all of this
****

Non-issue. I've got all the time I need.

and as a side benefit to us dedicated fly fishers, we don't have to waste
our time reading your incognito OT posts.

Sounds good......in theory. Unfortunately, you live (well, part time,
anyway) in the real world. If I wasn't typing "all of this ****" I'd be
typing some other **** that you MUST read. It just sucks to be you, I
guess. Luckily (for me), I don't care about that.

Wolfgang

What I learned today.

Wolfgang typed:
O.k., so, here I am on the cutting edge of the electronic age. Yep,
that's right, I went out last weekend and bought myself a "radio" (®,
I assume). Got speakers that sit out way to the side and an honest to
God "remote control" (my first ever......no ****), and I learned how
to use it and everything. So, now I've got something to do besides
read Christopher Hitchens and keep rewatching "I Spit on Your Grave"
over and over and over and over and over and over.........

All right, I get home from the bookstores and the grocery store
today, the new acquisitions are logged in, and the jambalaya is
bubbling away merrily on the stove. What to do? Hitchens takes a
bit of digestion, so, natch......I turn on the "radio."

snip
Oh, dear. Wolfgang - STEP AWAY FROM THE RADIO!!.

Just in case you've reached the point of no return, I'll send a specially
made tin-foil hat your way. It should deflect most of the doom-n-gloom radio
waves, but you'll need the full body suit to ward off the remainder of the
bull-crap. Just remember, talk radio is like usenet - you *must*
listen/read/believe ALL of it.

This would have been a lot easier if you had just bought the CD player
instead. :(

How was the jambalaya?
--
TL,
Tim
-------------------------
http://css.sbcma.com/timj

What I learned today.

"Tim J." wrote in message
...
Wolfgang typed:
O.k., so, here I am on the cutting edge of the electronic age. Yep,
that's right, I went out last weekend and bought myself a "radio" (®,
I assume). Got speakers that sit out way to the side and an honest to
God "remote control" (my first ever......no ****), and I learned how
to use it and everything. So, now I've got something to do besides
read Christopher Hitchens and keep rewatching "I Spit on Your Grave"
over and over and over and over and over and over.........

All right, I get home from the bookstores and the grocery store
today, the new acquisitions are logged in, and the jambalaya is
bubbling away merrily on the stove. What to do? Hitchens takes a
bit of digestion, so, natch......I turn on the "radio."

snip
Oh, dear. Wolfgang - STEP AWAY FROM THE RADIO!!.

Just in case you've reached the point of no return, I'll send a specially
made tin-foil hat your way. It should deflect most of the doom-n-gloom
radio waves, but you'll need the full body suit to ward off the remainder
of the bull-crap. Just remember, talk radio is like usenet - you *must*
listen/read/believe ALL of it.

Yeah, it was kind of a mistake. I bought it because I always have my car
radio tuned to public radio (except, of course, when on the road and out of
range) and hate missing the end of All Things Considered, Weekend Edition,
or whatever else may have been on, when I get back home. The trouble is
that sitting still and listening is easy while in the car, but problematic
at home.

This would have been a lot easier if you had just bought the CD player
instead. :(

Hm......that's that little cup holder thingy......right? Yeah, it's got one
of those built in. So, yesterday I went out to Best Buy and and bought 30
CDs for about ten or fifteen bucks. Played all of them......one at a
time.....took me pretty much all day. I didn't hear ****! :(

How was the jambalaya?

Turned out pretty good. Chef Jake, at the local Pick 'N Save store (a
genuine in house chef.....used to run his own seafood joint.....whose
presence at the store is a result of it's being forced to go upscale due to
competition from recently opened Whole Foods and Trader Joe's, as well as a
fiercely competitive local chain, Sendik's, and a highly successful food
cooperative, The Outpost) talked me into using "Better Than Bouillon"
lobster base:

http://www.superiortouch.com/btb.htm

I'd used clam juice before with good results, but this was definitely
better. Since this was an unplanned, last minute deal and I was just
cooking for myself, I also used Zatarain's Creole seasoning blend

http://www.zatarains.com/

rather than starting from scratch. Not bad stuff, though high in salt.

Wolfgang

What I learned today.

"Tom Nakashima" wrote in message
...

Wolfgang typed:
O.k., so, here I am on the cutting edge of the electronic age. Yep,
that's right, I went out last weekend and bought myself a "radio" (®,
I assume). Got speakers that sit out way to the side and an honest to
God "remote control" (my first ever......no ****),

Thought the computer was on the cutting edge of the electronic age?

Depends on what you want to cut.

Can always return the radio and use radio free webcast.

No expert myself, but I believe that requires an internet connection. If I
get that at home, I will be forced to read this crap at all hours of the day
and night.

Wolfgang
who knows that a boy needs his rest.

What I learned today.

Jim Edmondson wrote:
Hello Russell D.,

Jim Edmondson wrote:

Hello Wolfgang,

a bunch of rambling ...

I understand that you can talk back to these cutting edge radios and
it makes you feel better. As an additional benefit to you, it is
quicker than typing all of this **** and as a side benefit to us
dedicated fly fishers, we don't have to waste our time reading your
incognito OT posts.

And the person who held the gun to your head was?

Russell

the same person that held the gun to your head

Nobody held a gun to my head. I read of my own volition, chuckled, and
moved on.

HTH,
Russell

What I learned today.

Wolfgang wrote:

[snip to get to the jambalaya]

Turned out pretty good. Chef Jake, at the local Pick 'N Save store (a
genuine in house chef.....used to run his own seafood joint.....whose
presence at the store is a result of it's being forced to go upscale due to
competition from recently opened Whole Foods and Trader Joe's, as well as a
fiercely competitive local chain, Sendik's, and a highly successful food
cooperative, The Outpost) talked me into using "Better Than Bouillon"
lobster base:

http://www.superiortouch.com/btb.htm

I'd used clam juice before with good results, but this was definitely
better. Since this was an unplanned, last minute deal and I was just
cooking for myself, I also used Zatarain's Creole seasoning blend

http://www.zatarains.com/

rather than starting from scratch. Not bad stuff, though high in salt.

So this was a seafood jambalaya? Is it tomato-based? I've never
cooked one of those, but my alltime favorite is Paul Prudhomme's version
done with tasso and andouille. A quick Google search shows this recipe:
http://topchefs.chef2chef.net/recipe...ambalaya.shtml

It's not perfect, as it calls for his "magic seasoning blends", and
while they aren't bad, I prefer mixing up the seasonings from scratch
according to the original recipe. But the basic cooking method and
other ingredients look the same as the recipe I use. (No tomato
products at all in this one.)

If you're interested, I can look for the cookbook and get the
seasonings.

Chuck Vance (thinking it's been too long since I cooked up a mess
o' jambalaya)

What I learned today.

"Conan The Librarian" wrote in message
...
Wolfgang wrote:

So this was a seafood jambalaya?

Mixed. Shrimp, crayfish, catfish, andouille, and smoked pork shoulder.

Is it tomato-based?

Yep.

I've never cooked one of those, but my alltime favorite is Paul
Prudhomme's version done with tasso and andouille. A quick Google search
shows this recipe:
http://topchefs.chef2chef.net/recipe...ambalaya.shtml

It's not perfect, as it calls for his "magic seasoning blends", and
while they aren't bad, I prefer mixing up the seasonings from scratch
according to the original recipe. But the basic cooking method and other
ingredients look the same as the recipe I use. (No tomato products at all
in this one.)

If you're interested, I can look for the cookbook and get the
seasonings.

Oh, hell yes! :)

Here's what I did:

1 large (very) clove garlic, finely minced
1 medium onion, diced fairly fine
1 large green bell pepper, coarsely diced
1 lb. shrimp (These happened to be pre-cooked tails with a bit of the shell
left on. Shrimp in any form, whole, pieces, shells on or off, will work.
More flavorful if used with the shells on, but messier to eat.)
1/2 lb. crayfish (These were precooked whole with seasoning. Ditto
observations above for shrimp)
1/2 lb andouille (Johnsonville or some such crap......all I could find on
the spur of the moment) cut into quarter inch rounds.
1/2 lb. smoked pork shoulder (had this on hand and needed to use it up
before it spoiled.....this is what started the whole project.) cut into half
inch cubes.
two medium catfish fillets (1/2 lb. ?) cut into chunks
two 15 oz. cans diced tomatoes (these had green chilis in them)
3 cups lobster stock (prepared as per instructions on jar)
2 cups Uncle Ben's converted rice (Chef Jake insisted on the converted
rice.....said it will prevent the jambalaya from becoming a glutinous solid
mass)
3 cups pre-cooked red beans.
Zatarain's Creole seasoning blend to taste. I suppose I probably used about
3 tablespoons.

Saute garlic, onion, and bell pepper in olive oil for 2-3 minutes over
medium-high heat.
Add sausage and pig meat and cook for further five minutes.

Meanwhile, heat tomatoes and stock to boil in medium stock pot.
Throw everything else in the stock pot.
Stir.
Return to boil.
Reduce heat, cover, and simmer 20-30 minutes until rice is tender and liquid
is absorbed (during which time, the offer of a nice glass of red wine would
not be taken amiss, thank you very much.).

Serve with any good bread.......and lots of napkins.

Chuck Vance (thinking it's been too long since I cooked up a mess o'
jambalaya)

Well, if it's been more than a week or so, yeah. :)

Wolfgang
who swears he will be simply CRUSHED if anyone points out a lack of
authenticity in any of the above! :(