So . . . . What makes a great Red Beans?

Quickly browning out all the non-bean items before you add them to the pot. (If you cook red beans, you probably would also cook jambalaya. For that, the same idea applies.)

For example, when I add sausage, i slice it, and then brown both sides litely in a cast iron skillett. Onions, too.

The browning will:

• make the food an order of magnitude more tasty
• make the food look more interesting
• caramelize the sugars in the onions, the meats, and whatever else has sugars, whether natural to the food, or added by a processor.
  (for this reason, don't overcook or excessively brown these items, as the sugar will burn, and add a scorced taste to the end-product).

This takes time, but it's worth it.

One T.V. Chef, in a no-fat frenzy, browns out piles of spice with no oil. I've done this, and it works, though I've never done it for jambalaya or red beans.

That's it.

Now, onto your computer literacy.

I suspect that you know someone who is involved in the commercial world. You might even be aware of companies requiring turnaround or rehabilitation, or companies looking to develop or test compliance programs. That's what we do. If you hear of someone or some company which might need our services, tell them about us. Our website is:

"www.complianceofficer.com"