On Fri, 19 Jan 2007 03:20:55 +0000, Ian Malcolm
wrote:

Vic Smith wrote:

On Thu, 18 Jan 2007 02:50:43 GMT, "Mike"
wrote:


Thanks Harry. Nice story , and so true. Made me hungry for that 'chowdah'
my grandmother used to make back in the day. I'm originally from MA, but she
was born in ME.


I've always envied "coast people" for the sea bounties they enjoy.
The only fresh chowder I've ever had was what Indian guides cooked
up for shore lunches in northern Ontario. They only used Northern
Pike, potatoes, onion and seasonings, but it was always the culinary
highlight of our fishing trips, even though I'm not really a soup guy.
OTOH, give me some crisply fried fillets from freshly caught sand
perch, bread and butter and a cold beer, and I'm in Florida heaven.

Well the further north you go, the more likely the Scots got there ahead
of you.

Google for: cullen skink recipe
and you will see the ancestral white fish soup.

After initially dismissing what I believed to be typical Scots
chest-thumping, I've reconsidered.
In looking up Vladek Sheybal - one of my favorite actors-with-an-odd-
Polish-name - I discovered he is actually a Scot.
So you may add "further east" to "further north" and it will work some
of the time.

--Vic


http://www.vladeksheybal.com/4598.html
The Sheybal family was of Scottish origin, being descendants of
Andriks Sheybal, a Scot who left Scotland in 1511 as a result of
religious persecution. He settled in Pardubice in Bohemia and
although some of his descendants later returned to Scotland, one
branch of the family settled in Southern Poland which at that time
was under Austrian occupation [¤]