We talked lobstah, now, let's talk chowdah

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elli01930	We talked lobstah, now, let's talk chowdah	Lead	[-]
(05/02/08 08:36 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	Tags : None i'm native of finnish descent. this is how to make chowder: onion, coarse chop, sautee, throw in and lightly brown some potato, add fish or clam stock when potatoes are tender, add fish (haddock, because it flakes) cover when the fish is white, add milk to desired conistency cook to just before boil serve with saltines or oyster crax garnish: black pepper bread and butter side
star squiggle		#1	[-]
(05/02/08 08:47 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	no pork scraps? I'd rather laugh with the sinners than cry with the saints The sinners are much more fun...
brainfix		#2	[-]
(05/02/08 08:48 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	My main complaint is processed potatoes in most restaurant chowder. I'd rather make my own which is superior anyway. Arrogant Bastard Chowdah.
brainfix		#3	[-]
(05/02/08 08:48 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	My main complaint is processed potatoes in most restaurant chowder. I'd rather make my own which is superior anyway. Arrogant Bastard Chowdah.
Sparkamarker	Ah, food one of my favorite subject.	#4	[-]
(05/02/08 08:49 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	Yah, pretty good but I start out with some pancetta or trimmed bacon and maybe a few sauteed shallots pieces with the onion. I like the smoky flavor. If I have a few steamers laying around from the last tide, I'll steam them up last minute and they make a serious meal even more so. Then I pretty much go the way you do, haddock or cod. Roasted corn kernels whittled off the cob into the chowder is something I once had in a restaurant; might try that at home sometime. Nothing beats a bisque tho if you have the time and ingredients, crab/corn kicks it. I have mine with an extra large lipitor. Cod fritters with homemade tartar sauce - now we are talking gooooood! When in doubt, twirl.
brainfix		#5	[-]
(05/02/08 08:57 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	You trying to make me heave with laughter yet again? It worked and I wish us all smooth sailing tonight. You always amaze with your concoctions, Sparky.
MissDimples		#6	[-]
(05/02/08 09:00 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	My basic chowder: Saute diced salt pork until crisp (leave it all in the pan). Add a bit of water to stop frying and add cubed potatoes, lots of sliced onion, salt, pepper and enough clam juice/fish stock/water to JUST cover potatoes. Simmer until potatoes are JUST tender, add tons of whatever seafood (shrimp, haddock, clams, etc.) and turn OFF heat. Allow hot liquid to cook seafood through, then add heavy cream, a bit of evaporated milk, butter and more salt and pepper if needed. DO NOT THICKEN with flour (or anything else!); it's sacrilege! Let chowder sit at least a half hour to allow flavors to blend. Serve with lightly buttered Pilot crackers.
brainfix		#7	[-]
(05/02/08 09:06 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	The salt pork. Crucial ingredient?
Damon		#8	[-]
(05/02/08 09:10 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	I wondered if everyone had forgotten the salt pork and pilot crackers. Yes, crucial. Dimples is closest to our family recipe. Damon
MissDimples		#9	[-]
(05/02/08 09:15 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	From my point of view, yes, it's crucial. It gives it a richness and mouth feel that otherwise isn't there. Some people use pancetta or other bacon, but I don't think it's even remotely as good or satisfying as fattening, salty, bad-for-you fat back! If you're gonna make real New England chowder, it's gotta be there!
Sparkamarker		#10	[-]
(05/02/08 09:16 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	Agreed but I don't always have it around and as you know, chowdah happens. When in doubt, twirl.
MissDimples		#11	[-]
(05/02/08 09:19 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	I buy a couple of chunks of the salt pork and keep it in Ziploc bags in the freezer. It doesn't really freeze solid, so it's always available for when the urge strikes!
brainfix		#12	[-]
(05/02/08 09:20 PM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	Serve with lightly buttered Pilot crackers. I never heard that one. Like a poor man's dressing,
Evelyn		#13	[-]
(05/02/08 09:25 PM) Administrator Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	Dimples is closest to mine, too. Have to have salt pork, but I'll sometimes use bacon for the smokey flavor. I add cream, but not evaporated milk. I also usually add corn. Sometimes, depending on mood and what seafood I use, I'll throw in just a little fresh dill weed. Tell me about the recipe for those corn fritters, Spark!
Y DEVELOP		#14	[-]
(05/03/08 04:53 AM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	Dimples is nasty - end of story.
captjoe06		#15	[-]
(05/03/08 05:25 AM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	I dunno how to cook it, but I like The Village clam chowder best round here. GoodMorningGloucester Blog -Updated Many Times Daily Freaks of The Lobster and Crab World Slideshow Dead Rotten Fish Slideshow Boston Seafood Show
star squiggle		#16	[-]
(05/03/08 08:17 AM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	my recipe is the same as Dimples, except i take the crispy pork scraps out of the pot and sprinkle them in my bowl when i'm ready to eat... i don't like 'em flubbery I'd rather laugh with the sinners than cry with the saints The sinners are much more fun...
Evelyn		#17	[-]
(05/03/08 09:51 AM) Administrator Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	That sounds yummo, star. Chowder is one thing that I believe has many permutations which are delicious. Unlike the lobster roll, there's room for all and no one "right way", IMO.
thebeachcomber		#18	[-]
(05/03/08 11:10 AM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	1 1/2 lbs. fish* 1 1/3 lbs salt pork (or pork back) -- cubed 1 medium onion -- minced 3 cloves garlic -- finely chopped 3/4 cup celery -- chopped 1 small zucchini -- grated 3 tbspns. flour 1/4 cup water 1 48 oz. can chicken broth 1 1/2 pints whipping cream 2 large potatoes -- diced In large kettle, saute salt pork and add onions until golden. Add chicken broth, whipping cream, potatoes, zucchini, garlic, celery. In small cup, mix water and flour well. Whisk water/flour mixture into broth. Bring to rolling boil. Reduce heat and remove pork. Add fish and simmer for ten minutes.
thebeachcomber		#19	[-]
(05/03/08 11:13 AM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	some time i use shallots cook with olive oil till clear add brandy and lobster base.
MissDimples		#20	[-]
(05/03/08 11:19 AM) Reply Quote More My Recent Posts Message Me Friend Request Blocking Visit My Community Ignore User's Posts	Prior to adding the liquid and potatoes, I always steal a few pieces of the crispy fat back out of the pot. It's sooooo salty, though, that the fix is enough for me. And, I fry it so crispy in the first place that it tends to hold a lot of that without getting too "flubbery," and still has some texture. (Good descriptive word, Squig!)

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We talked lobstah, now, let's talk chowdah

We talked lobstah, now, let's talk chowdah

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