Two Cooks: Sausage and other things

Monday, May 9, 2016

Sausage and other things

Mary's response to a question about the sausage used in her gumbo:
PaulaRed, for gumbo I'd recommend smoked sausage of some sort. Both Conecuh and Andouille are smoked sausages. Conecuh is a local Alabama brand - I like their spicy variety. Andouille has origins in Louisiana and is often used in Creole dishes. Since gumbo is basically a soup/stew, you can experiment with your local smoked sausage varieties. Goo luck!! Mary

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About Us:

Our goal is to share our cooking experience, contrasting our tips and techniques as well as the cultural and regional differences in our cooking. Meg brings a northwest perspective and a love of Latin cooking. Mary’s kitchen can be overrun with gumbo, risotto or biscotti. We want to build our skills by sharing with each other and you.

We both love to cook – take a look at our individual profiles – solo or together. We met in college, sharing a house and a limited budget with two non-cook appreciative roommates. Although we have spread out geographically, the four of us get together every few years…and when a kitchen is available Mary and Meg cook. We have found that our childhood experiences and current geographic locations have flavored our cooking styles. When we cook together we enjoy sharing recipes, ideas, cooking tips and everything cooking. This is what we want to accomplish with this blog – good recipes, stories and the love of the art.

Meg's Story

My mom is a wonderful person but a lousy cook. Fortunately she began my love of cooking on my first day of kindergarten. I learned how to boil water. The next lesson was to make Jell-O (I still like plain Jell-O and now know how to make aspic and all things (well, maybe not “all”) gelatin). As a child I was kind of a picky eater (might as well blame it on Mom’s cooking) and I regret it to this day and am trying to make up for lost time. My father’s work took us to Brazil for four years – a mind blowing experience which helped open my appetite to new foods. My husband’s family is from Puerto Rico and he spent much of his youth in Mexico so I have enjoyed exploring these two cuisines over the years.

Mary's Story

Ditto. Well, except for the move to Brazil, a Puerto Rican husband and picky eating. My early exposure was to basic, country cooking. We had a one-cookbook kitchen. My mother’s style was to boil the heck out of anything, which worked pretty well for Jell-O, soup and pot roast. In my early twenties, I bought a cookbook and made quiche. Everything snowballed from there. Since then, I’ve migrated from rural Maryland to San Francisco, then to the Gulf Coast, giving me exposure to different foods and styles. My love of reading, experimenting and travel has led to a kitchen overflowing with cookbooks and friends who like to eat. I’ll try cooking anything once…

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Monday, May 9, 2016

Sausage and other things

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