Sea Sends Distress Call in One-Note Chowders
 

Harry Krause wrote:
Gotta have leeks, onions, garlic, saffron and
an eel for this, in addition to regular fish and some shellfish.

Eel?

If no Eel, is abvailable, can you substitute Gar for it?

How about some Eye of Newt?

Can't be worse than Eel?

Sea Sends Distress Call in One-Note Chowders
 

On 18 Jan 2007 14:33:45 -0800, "Tim" wrote:


Harry Krause wrote:
Gotta have leeks, onions, garlic, saffron and
an eel for this, in addition to regular fish and some shellfish.

Eel?

If no Eel, is abvailable, can you substitute Gar for it?

How about some Eye of Newt?

LOL. But Eye of Newt does go well with saffron.

--Vic

Sea Sends Distress Call in One-Note Chowders
 

On Thu, 18 Jan 2007 16:59:52 -0500, Harry Krause
wrote:

On 1/18/2007 4:51 PM, CalifBill wrote:
"Short Wave Sportfishing" wrote in message
...
On Thu, 18 Jan 2007 09:15:08 -0500, JohnH wrote:

On Thu, 18 Jan 2007 13:27:08 GMT, Short Wave Sportfishing
wrote:

On Thu, 18 Jan 2007 08:14:25 -0500, JohnH wrote:

On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause

wrote:

The New York Times

January 17, 2007
Sea Sends Distress Call in One-Note Chowders
By MOLLY O'NEILL

Stonington, Me.

Snipped

Good story, Harry. Thanks for sharing. Now, like anyone else who reads
it,
I'll be thinking of 'chowdah' all day and looking for a good recipe.

Anyone have one?
Fish, potatoes, onions, milk - proportions to taste.

Add salt/pepper and oyster crackers to taste.

Pretty freakin' simple. :)

That's the way my mentor, Capt. Hendrickson, made it when I was his
First Mate. He used to make it on the way back from the Banks for the
customers - in particular in the winter.

Quick, easy and man, on a cold winter day returning to harbor, it was
perfect.
I'm going to try this one this weekend. I'll let you know.

New England Fish Chowder Recipe

From Joyce Voisine
Joyce Voisine says: "This fish chowder recipe was my grandmother's. It's
simple, fast and good. Hope everyone enjoys it, too." Serves 6.
INGREDIENTS:

* 1/4 lb. salt pork diced
* 2 onions, sliced or diced
* 4 cups potatoes, cut into small pieces
* 1-2 cups water
* 2 lbs.haddock or cod fillets, cut up
* 1 heaping tsp. salt
* 1/4 tsp. pepper
* 1/4 tsp. Accent optional
* 2 cups whole milk
* 1 12-oz. can evaporated milk

PREPARATION:
Fry salt pork in bottom of large kettle until golden brown. Remove pork
bits and set aside. There should be about 3 tablespoons of fat in the
kettle (or Dutch oven). Add onions and cook slowly until wilted and
yellowed (but not brown).

Place potatoes in, and then the fish on top. Add seasonings. Add water to
the top of the potatoes. Bring to a boil, then cook on low until potatoes
are cooked. Pour in both kinds of milk and allow to heat thoroughly but
not
boil.
You don't put salt pork into chowdah.

~~ sheesh ~~

Designer chowdah...

Unbelievable.

Pork fat rules




Ehhhh. Sometimes I'll toss a piece of slightly undercooked bacon into my
chowder, just for a bit of its flavor. That probably qualifies as "pork
fat," but not much of it, and certainly NOT a quarter of a pound. Also,
a good chowder requires a variety of finned fish and shell fish. I've
tried evaporated milk, but went back to regular milk and light cream.
You have to watch the potatoes, so they don't dissolve into the chowder
and add too much of a starchy taste. I limit spices to salt and pepper.

I also do a bouillabaisse, which is a fish soup/stew with tomatoes, but
it is nothing like the abomination called "Manhattan clam chowder," the
red, tomato-based chowder. Gotta have leeks, onions, garlic, saffron and
an eel for this, in addition to regular fish and some shellfish.

Yeah, well, I sure hope you don't buy your tomatoes at Safeway.
--
******************************************
***** Have a super day! *****
******************************************

John H

Sea Sends Distress Call in One-Note Chowders
 

On Thu, 18 Jan 2007 17:11:37 -0500, Harry Krause
wrote:

On 1/18/2007 5:04 PM, Vic Smith wrote:
On Thu, 18 Jan 2007 16:29:53 GMT, Short Wave Sportfishing
wrote:


Designer chowdah sucks.

Pansy. :)

What, no saffron?

--Vic


I wouldn't use saffron in a milk-based chowder, but in a Med-style fish
soup, with tomatoes, it is a necessity.

I thought Saffron was the girl some singer was just mad about. You mean
people actually cook with it?
--
******************************************
***** Have a super day! *****
******************************************

John H

Sea Sends Distress Call in One-Note Chowders
 

Vic Smith wrote:
LOL. But Eye of Newt does go well with saffron.



I'm just mad about Saffron
Saffron's mad about me
I'm just mad about Saffron
She's just mad about me

They call me mellow yellow
(Quite rightly)
They call me mellow yellow
(Quite rightly)
They call me mellow yellow....

.....Saffron -- yeah
I'm just mad about her
I'm just mad about Saffron
She's just mad about me

They call me mellow yellow
(Quite rightly)
They call me mellow yellow
(Quite rightly)
They call me mellow yellow....

Sea Sends Distress Call in One-Note Chowders
 

Short Wave Sportfishing wrote:

Only if you add slime mold and toe cheese - it's the slime mold that
gives it the extra flavor and the toe cheese holds it all together.

If you don't have any of the above, can you substitute with Limberger???

Sea Sends Distress Call in One-Note Chowders
 

On Thu, 18 Jan 2007 23:28:31 GMT, Short Wave Sportfishing
wrote:

On Thu, 18 Jan 2007 18:09:26 -0500, JohnH wrote:

On Thu, 18 Jan 2007 17:11:37 -0500, Harry Krause
wrote:

On 1/18/2007 5:04 PM, Vic Smith wrote:
On Thu, 18 Jan 2007 16:29:53 GMT, Short Wave Sportfishing
wrote:


Designer chowdah sucks.

Pansy. :)

What, no saffron?

--Vic


I wouldn't use saffron in a milk-based chowder, but in a Med-style fish
soup, with tomatoes, it is a necessity.

I thought Saffron was the girl some singer was just mad about. You mean
people actually cook with it?

I thought that was Harry?

Harry was the singer? Oh, OK.
--
***** Have a super day! *****

John H

Sea Sends Distress Call in One-Note Chowders
 

"Harry Krause" wrote in message
...
On 1/18/2007 4:51 PM, CalifBill wrote:
"Short Wave Sportfishing" wrote in message
...
On Thu, 18 Jan 2007 09:15:08 -0500, JohnH wrote:

On Thu, 18 Jan 2007 13:27:08 GMT, Short Wave Sportfishing
wrote:

On Thu, 18 Jan 2007 08:14:25 -0500, JohnH wrote:

On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause

wrote:

The New York Times

January 17, 2007
Sea Sends Distress Call in One-Note Chowders
By MOLLY O'NEILL

Stonington, Me.

Snipped

Good story, Harry. Thanks for sharing. Now, like anyone else who
reads it,
I'll be thinking of 'chowdah' all day and looking for a good recipe.

Anyone have one?
Fish, potatoes, onions, milk - proportions to taste.

Add salt/pepper and oyster crackers to taste.

Pretty freakin' simple. :)

That's the way my mentor, Capt. Hendrickson, made it when I was his
First Mate. He used to make it on the way back from the Banks for the
customers - in particular in the winter.

Quick, easy and man, on a cold winter day returning to harbor, it was
perfect.
I'm going to try this one this weekend. I'll let you know.

New England Fish Chowder Recipe

From Joyce Voisine
Joyce Voisine says: "This fish chowder recipe was my grandmother's.
It's
simple, fast and good. Hope everyone enjoys it, too." Serves 6.
INGREDIENTS:

* 1/4 lb. salt pork diced
* 2 onions, sliced or diced
* 4 cups potatoes, cut into small pieces
* 1-2 cups water
* 2 lbs.haddock or cod fillets, cut up
* 1 heaping tsp. salt
* 1/4 tsp. pepper
* 1/4 tsp. Accent optional
* 2 cups whole milk
* 1 12-oz. can evaporated milk

PREPARATION:
Fry salt pork in bottom of large kettle until golden brown. Remove pork
bits and set aside. There should be about 3 tablespoons of fat in the
kettle (or Dutch oven). Add onions and cook slowly until wilted and
yellowed (but not brown).

Place potatoes in, and then the fish on top. Add seasonings. Add water
to
the top of the potatoes. Bring to a boil, then cook on low until
potatoes
are cooked. Pour in both kinds of milk and allow to heat thoroughly but
not
boil.
You don't put salt pork into chowdah.

~~ sheesh ~~

Designer chowdah...

Unbelievable.

Pork fat rules


Ehhhh. Sometimes I'll toss a piece of slightly undercooked bacon into my
chowder, just for a bit of its flavor. That probably qualifies as "pork
fat," but not much of it, and certainly NOT a quarter of a pound. Also, a
good chowder requires a variety of finned fish and shell fish. I've tried
evaporated milk, but went back to regular milk and light cream. You have
to watch the potatoes, so they don't dissolve into the chowder and add too
much of a starchy taste. I limit spices to salt and pepper.

I also do a bouillabaisse, which is a fish soup/stew with tomatoes, but it
is nothing like the abomination called "Manhattan clam chowder," the red,
tomato-based chowder. Gotta have leeks, onions, garlic, saffron and an eel
for this, in addition to regular fish and some shellfish.

West coast we do Ciappino. Shellfish with the shells and some tomato and
fish.

Sea Sends Distress Call in One-Note Chowders
 

"Short Wave Sportfishing" wrote in message
...
On Thu, 18 Jan 2007 15:39:21 -0500, JohnH wrote:

On Thu, 18 Jan 2007 19:35:56 GMT, Short Wave Sportfishing
wrote:

On Thu, 18 Jan 2007 13:45:42 -0500, JohnH wrote:

On Thu, 18 Jan 2007 12:51:20 -0500, "Reginald P. Smithers III"
wrote:

JohnH wrote:
On Thu, 18 Jan 2007 09:10:20 -0500, "Reginald P. Smithers III"
wrote:

JohnH wrote:
On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause

wrote:

The New York Times

January 17, 2007
Sea Sends Distress Call in One-Note Chowders
By MOLLY O'NEILL

Stonington, Me.

Snipped

Good story, Harry. Thanks for sharing. Now, like anyone else who
reads it,
I'll be thinking of 'chowdah' all day and looking for a good
recipe.

Anyone have one?
--
******************************************
***** Have a super day! *****
******************************************

John H
SEAFOOD CHOWDER

¼ pound bacon, diced
½ stick butter
2 stalks celery, sliced
½ large onion, diced
3 14-ounce cans chicken broth
2 medium potatoes, diced with skin on
1 8-ounce bottle Snow's clam juice
¾ cup all-purpose flour
¼ pound raw shrimp, peeled and deveined
½ pound small scallops
1/3 pound fresh salmon, cut into 1-inch pieces
1/3 pound any white fish, cut into 1-inch pieces
12 ounces heavy cream
¼ dry white wine (such as Chardonnay)
½ tsp. thyme
1 tablespoon dried parsley
salt and pepper, to taste

Brown bacon in heavy 6-quart pot over medium-high heat. Don't drain.
Add
butter. Sauté celery and onion in fat until translucent.
Add 2 cans of the broth and potatoes; cook until potatoes are
tender.
Mix third can of broth with flour thoroughly--no lumps. Add to pot.
Stir
until thickened.

Add thyme, parsley, and seafood. Cook until shrimp is pink and fish
flakes easily, about 5 to 6 minutes.

Add cream and wine and season to taste with salt and pepper. Heat
through. Serve with hot, crusty bread.

That one sounds pretty good also. Maybe I'll make a combination.
--
******************************************
***** Have a super day! *****
******************************************

John H
It is sinfully rich. I normally use Talipa for the white fish.

Thanks.

Pansies.

If we were pansies we wouldn't be catching our own fish, growing our own
potatoes, and killing our own hogs for this stuff.

When was the last time you slaughtered a hog?

Or grow your own potatoes for that matter. :)

I grew potatos at my last house. After you grow them once, you will grow
them for the next bunch of years until you sell the house an move. And have
not been hog hunting for at least 20 years.

Sea Sends Distress Call in One-Note Chowders
 

JohnH wrote:

Harry Krause
wrote:

Vic Smith wrote:

Short Wave Sportfishing wrote:

Designer chowdah sucks.

Pansy. :)

What, no saffron?

Vic


I wouldn't use saffron in a milk-based chowder, but in a Med-style fish
soup, with tomatoes, it is a necessity.


I thought Saffron was the girl some singer was just mad about. You mean
people actually cook with it?

Yep, people *COOK* with it. Of course, it does help if you are cruising
in the Med and have picked up a large supply at a very good price from a
Noth African market (find the stall or stalls *just* selling spices,
you want the good stuff, not the nasty little bags done up for the
tourist in souvineer shops).

You do know its dried crocus stamens?




--
Ian Malcolm. London, ENGLAND. (NEWSGROUP REPLY PREFERRED)
ianm[at]the[dash]malcolms[dot]freeserve[dot]co[dot]uk
[at]=@, [dash]=- & [dot]=. *Warning* HTML & 32K emails -- NUL:
'Stingo' Albacore #1554 - 15' Early 60's, Uffa Fox designed,
All varnished hot moulded wooden racing dinghy.