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Sea Sends Distress Call in One-Note Chowders
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 |
Sea Sends Distress Call in One-Note Chowders
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. |
Sea Sends Distress Call in One-Note Chowders
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. -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
Short Wave Sportfishing 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. Designer chowdah sucks. Pansy. :) I never cook a meal the same way twice, I just use them as a guideline. |
Sea Sends Distress Call in One-Note Chowders
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 |
Sea Sends Distress Call in One-Note Chowders
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. |
Sea Sends Distress Call in One-Note Chowders
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. -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
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. -- ****************************************** ***** Have a super day! ***** ****************************************** John H |
Sea Sends Distress Call in One-Note Chowders
"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 |
Sea Sends Distress Call in One-Note Chowders
On Thu, 18 Jan 2007 16:29:53 GMT, Short Wave Sportfishing
wrote: Designer chowdah sucks. Pansy. :) What, no saffron? --Vic |
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. |
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. |
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