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Does anyone have a good New England-style clam chowder recipe that they wouldn't mind sharing?
Walk Away fucked around with this message at 21:46 on May 4, 2012 |
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May 4, 2012 21:43
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| # ? May 11, 2024 08:09 |
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Walk Away posted:Does anyone have a good New England-style clam chowder recipe that they wouldn't mind sharing? http://www.youtube.com/watch?v=Y9MlYKMFl_A&feature=youtube_gdata_player
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May 4, 2012 22:23
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therattle posted:Only if you pronounce it "chow-dah" like Mayor Quimby's nephew. I'll say it any way you want. 
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May 4, 2012 22:27
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Walk Away posted:I'll say it any way you want.
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May 4, 2012 22:39
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Why do I always let myself get used like this?
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May 4, 2012 22:42
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Found it: http://www.youtube.com/watch?v=pZQzHzkmA3o#t=5m13s Make this, report back, tia.
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May 4, 2012 22:55
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Walk Away posted:Does anyone have a good New England-style clam chowder recipe that they wouldn't mind sharing? I can tell you how I (a genuine Mainer) make chowder, but I can't give you more than approximate amounts of things. Here is a list of things that do not belong in a traditional chowder: tomatoes (this is non-negotiable) scallions red potatoes (debatable) corn mushrooms WATER dried clams pasta flour I use: salt pork (other cured pork can be subbed in a pinch) yellow onion russet potatoes Sea Watch brand canned clams (fresh is better, but SO much work) liquid from canned clams evaporated milk (helps boil-proof the chowder) cream (optional, sort of) pepper salt to taste crackers to crumble in as garnish. I like to add white fish to my chowder- something flaky and tender like flounder. I toss the fish and clams in right before I take the chowder off the heat. Russet potatoes help thicken the chowder. They can add a bit of a grainy texture, but that's what I grew up with, so I don't find it offputting. Clam chowder shouldn't be overwhelmingly fatty or thick. Hope this helps!
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May 4, 2012 23:07
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Serendipitaet posted:Going off a W&W suggestion, I just made cauliflower soup using nothing but chicken stock, half a head of cauliflower, a little milk and some nutmeg. Steam the cauliflower in stock until soft, blend, add milk, season, and it's done. Really creamy and delicious, few calories. This is actually the secret behind a billion different soups. I basically don't make soup any other way. Butternut squash, broccoli, watercress, potato, whatever - basically if it's a vegetable and it can be pureed, all you need to do is boil it in some good chicken stock, stick an immersion blender in the pot, add a little cream, season, and done. literally this is how I make 85% of my soups. mindphlux fucked around with this message at 00:45 on May 5, 2012 |
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May 5, 2012 00:41
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I was pretty sick. No acid, though an awful lot of OTC meds. I'm feeling better now, but I sound worse.
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May 5, 2012 00:42
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Wroughtirony posted:
Thanks - chowder is one thing I've tried to cook like a handful of times, and failed miserably at every loving time. evaporated milk is an interesting trick, I'll give that a try - definitely had a chowder curdle on me more than once.
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May 5, 2012 00:43
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GrAviTy84 posted:Found it: http://www.youtube.com/watch?v=pZQzHzkmA3o#t=5m13s What do you think I am, some kind of wizard?
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May 5, 2012 00:57
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Wroughtirony posted:
I do something similar at work, but we use yukons instead of russets. Russets are grainy, yukons are smooth. And screw your no corn nonsense. Mesquite roasted corn right off the husk. 
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May 5, 2012 01:34
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 drat you  Californiaspoongoons plz sign: http://www.change.org/petitions/vive-le-foie-gras-libre-reverse-the-california-foie-gras-ban
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May 5, 2012 01:51
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Phummus I hope your son's surgery went well. It was supposed to be by today at least, right? Lots of good thoughts from this end.
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May 5, 2012 10:04
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Morning, kids. Here's the latest. My son went into surgery yesterday at 7:45am. About 10 minutes after they took him back in, the neurosurgeon came out and told me that the preop MRI showed growth from the baseline MRI 3 days prior. This indicated that it was in all likelihood not a tumor, but an abscess. So they opened him up, cut a section of his skull out and drained the abscess. They put his skull back together and stitched his scalp. Then they put in a central line...kind of like a super IV that goes almost, but not quite, to his heart. He was awake and talking 3 hours after they took him in. He will now be getting ridiculous doses of 3 broad spectrum antibiotics for the next few days while they culture the abscess fluids. Once they identify what bacteria they're fighting, the antibiotics may change. The unanswered question is how he got a loving bacterial infection in his brain. According to the infectious disease doc, it was most likely a sinus infection that migrated to his brain, or some other infection in his blood stream that managed to traverse the blood/brain barrier. Regardless f the source, he will be on the IV antibiotics for 6-8 weeks with biweekly MRIs to monitor the progress.
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May 5, 2012 11:35
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That has to be unbearably nerve-wracking. I can't imagine how I would remain composed if one of my girls was going through something like that. On a different note, you may notice my blue star is gone. Please welcome our new overseer, Happy Abobo. I just couldn't take bart's bullshit anymore, so you can thank him for this change. Like a convicted cop in general population, I'm now at mercy to answer for any abuse-of-power transgressions I may have committed. Actually, I've just been to wrapped up in life to give the attention this community needs, and with 2 little ones and an upcoming hip replacement surgery it doesn't look like I'll be a major contributor anytime soon. PCJ-600 fucked around with this message at 12:52 on May 5, 2012 |
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May 5, 2012 12:47
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Yeah you guys promoted the wrong happy.
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May 5, 2012 12:56
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PXJ800 posted:That has to be unbearably nerve-wracking. I can't imagine how I would remain composed if one of my girls was going through something like that. Couldn't you at least have had the decency to have instituted some draconian measures of some sort, so we'd have something to bitch at you about now that you're fair game? And I'm so happy to read that, Phummus. Every time I hear of potential brain tumors, my adrenaline spikes wildly and I almost hyperventilate. I've lost a dad, an aunt, two close family friends and a boss to brain tumors in the past 12 years, so hearing a good story makes me incredibly relieved.
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May 5, 2012 14:04
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Phummus posted:Morning, kids. Here's the latest.. I lost my stepdad to brain cancer, so an abscess over a tumor sounds like a decent outcome given the options. Hope your little guy pulls through.
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May 5, 2012 14:35
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See, Phummus, the Terminator was right! (I now resume vigorous ignoring)
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May 5, 2012 14:55
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Aren't those central lines badass, though? My sister had one for years during leukemia treatments and it made life a lot easier. Glad it was just an abcess.
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May 5, 2012 15:53
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So good to hear it went well Phummus. Maybe you'll get to meet that cool doctor House if they can't figure out the abcess!
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May 5, 2012 16:37
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We're leaving the ICU today, and he can start soft foods tonight. We are looking at tomorrow or Monday for discharge, then 6 weeks of visiting nurse visits.
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May 5, 2012 18:24
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So glad to hear your son is doing better! Say anything is on HBO right now, you should watch it.
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May 5, 2012 18:37
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Hooray Phummus!
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May 5, 2012 19:31
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Flash Gordon Ramsay posted:Yeah you guys promoted the wrong happy. Yeah, seriously. Is there any way to give this to the awesome Happy?
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May 5, 2012 19:42
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See it's unanimous.
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May 5, 2012 19:43
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Yeah no offense Abobo, but HH as mod would be the Best Thing.
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May 5, 2012 19:55
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Look, we've already discussed how a HH modtatorship would not necessarily be the Scandinavian socialist love fest we've been anticipating. Phummus, good to hear your news! I was wondering about that. You know you've been through the wringer when an abscess on the brain which requires surgery is the GOOD result!
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May 5, 2012 19:59
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Congrats, Phummus. We are all so glad that it wasn't something more serious. Here's to a speedy recovery with no problems! On a side note, I finally got my first Kitchen Aid stand mixer as an early Mother's Day present. Horray.
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May 5, 2012 20:32
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I just put the baby to bed and made myself a brandy alexander using the vanilla brandy I made for ICSA. Holy poo poo, vanilla brandy rules. It rules even harder after a really long infusion.
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May 5, 2012 21:25
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Glad to hear it, while not pleasant that's certainly way better than the alternatives.
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May 5, 2012 21:39
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Scientastic posted:I just put the baby to bed and made myself a brandy alexander using the vanilla brandy I made for ICSA. Holy poo poo, vanilla brandy rules. It rules even harder after a really long infusion.
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May 5, 2012 22:08
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Drinking a tall mint julep, have the carnitas going, will be making my salsa verde and refried beans shortly. Cinco de Derby is gonna own, though chasing juleps with tequila shots is going to lead to trouble.
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May 5, 2012 22:45
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Phummus, that is some good news. I lived through viral spinal meningitis as a child and was in a bad way for a week (and had two spinal taps and it permanently collapsed my sinuses). I can imagine how terrifying it is for a parent. Me, I'm going to get blind drunk and hope I wake up on the 14th to a day off. Halal, I'll come at you if I survive my friends birthday.
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May 5, 2012 23:04
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http://forums.somethingawful.com/showthread.php?threadid=3483222 Need some help with this new kraft product thread.
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May 5, 2012 23:39
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Accidently put my hand on the electric stove while I was reading the newspaper. Ouch.
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May 5, 2012 23:41
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I just made short ribs sousvide in chili colorado for 30 hours at 155, while it could be more a little more done, it is sublime. Happy Birthday to me.
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May 6, 2012 00:37
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magnetic posted:I just made short ribs sousvide in chili colorado for 30 hours at 155, while it could be more a little more done, it is sublime. Happy Birthday to me. Happy birthday, how is Man Pies doing?
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May 6, 2012 01:10
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| # ? May 11, 2024 08:09 |
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An old flame of mine from Brazil found me on facebook. On the one hand, that's pretty cool, since she was great and it looks like she's doing well in life. On the other hand, facebook is still weird because of stuff like that, and I am reminded of how terrible my portuguese is.
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May 6, 2012 07:16
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