Sea Sends Distress Call in One-Note Chowders
 

Tim wrote:

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???

Only if you have an ACME patent potmender handy for the aftermath!!!

--
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.

Sea Sends Distress Call in One-Note Chowders
 

"Harry Krause" wrote in message
...
On 1/18/2007 10:03 PM, Calif Bill wrote:
"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.


Yes, I've had that out there a few times. Very tasty when done right. It
is very similar to bouillabaisse. In fact, I think I had it at my last
visit to the Dead Fish.

http://www.thedeadfish.com/

Pretty good restaurant with some great views of the river and a bridge
named after a good trade unionist.




Have not been there for a couple of years. Last time we went, buddy felt
bad and went to hospital for a triple bypass. I am not sure he has fond
memories of the deadfish. Years ago we use to go there a lot. Was Violets
then and I lived a lot closer to Crockett.

Sea Sends Distress Call in One-Note Chowders
 

"Ian Malcolm" wrote in message
...
Tim wrote:

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???

Only if you have an ACME patent potmender handy for the aftermath!!!

--
Ian Malcolm. London, ENGLAND. (NEWSGROUP REPLY

How do you tell if Limburger has gone bad?

Sea Sends Distress Call in One-Note Chowders
 

How do you tell if Limburger has gone bad?

When it's moving. :-)

--Mike

"Calif Bill" wrote in message
link.net...

"Ian Malcolm" wrote in
message ...
Tim wrote:

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???

Only if you have an ACME patent potmender handy for the aftermath!!!

--
Ian Malcolm. London, ENGLAND. (NEWSGROUP REPLY

How do you tell if Limburger has gone bad?

Sea Sends Distress Call in One-Note Chowders
 

On Thu, 18 Jan 2007 22:29:48 GMT, Short Wave Sportfishing
wrote:

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?

When I was about 12.

Or grow your own potatoes for that matter. :)

When I was about 15.


--
***** Have a super day! *****

John H

Sea Sends Distress Call in One-Note Chowders
 

Short Wave Sportfishing wrote:

On Fri, 19 Jan 2007 03:55:35 GMT, "Calif Bill"
wrote:


"Ian Malcolm" wrote in message
...

Tim wrote:


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???


Only if you have an ACME patent potmender handy for the aftermath!!!

--
Ian Malcolm. London, ENGLAND. (NEWSGROUP REPLY

How do you tell if Limburger has gone bad?


What do you mean HAS gone bad?
Well if the hole has gone through the stove as well as the pan . . .

--
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.