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lol! I've been asked how I got to be such a good cook many times. My answer is always the same, "By ruining allot of perfectly good food!" most of us learn more from our mistakes than our successes. and being too poor to afford something to replace the food I've ruined REALLY drives those...

yeah, the method I use for the soak is to discard and replace the bean water every 2 hours. I only use the water from the final soak stage. I don't like to boil dry beans without a presoak as it tends to leave them hard and yet splits the skin. and yeah, my question was only about the...

I didn't say how long of a boil before the simmer, but the simmer is mandatory to get all the flavors to marry. That said I've been making this dish (with andouille or ham without a bone) for about 35 years, never had an issue, other than gastritis when I was learning the proper bean soak...

sorry, should have said that, it's ALWAYS "bring to boil, reduce to simmer", excepting pasta where it's just boil

I fish the Lake fairly often, there are Coho and Chinook. Granted, I'm actually after the Rainbow Trout, the salmon are just a bonus.

I'm not familiar with that brand. I use frozen salmon allot, I just don't get out on Lake Michigan enough to keep myself in fresh. I have, albeit rarely, had that same issue with several different brands. while the obvious possible issue is freezer burn I'm starting to wonder if there is an...

so, new dude in the 'hood (yes, you have play with the pronunciation a bit to make that rhyme, grassy-ass for doing so). ok, making Red beans and rice. ordinarily I just make mine with Andouille (seasons and provides meat and SOME fat in 1 go) but I was given a left-over approximately 8lb ham...