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Fish chowder simmering now . . .
Posted by: haikuman
Date: March 17, 2012 06:44AM
Don't you wish you had smellavision .

Garlic and onions sauteed
Carrots and potatoes diced and ginger added
Chicken stock added. + 6 cups of water
Simmer
Mahi Mahi diced and added.
Basil
1can of coconut milk
simmer until you can not wait *(:>*

Garlic Bread on da side

yummm . . .



“Stay Hungry Stay Foolish"
Steve Jobs

"There are only two mantras yum and yuk mine is yum "
Bernard Mickey Wrangle<>Tom Robbins<> "Still Life With Woodpecker"

"There is a fine line between a rut and a groove"
G.D. Kittredge III

"


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Re: Fish chowder simmering now . . .
Posted by: blooz
Date: March 17, 2012 07:11AM
I'm coming to the Philippines and moving in with you.



And we should consider every day lost on which we have not danced at least once.
—Friedrich Nietzsche
Western Massachusetts
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Re: Fish chowder simmering now . . .
Posted by: billb
Date: March 17, 2012 07:49AM
Quote
haikuman
Don't you wish you had smellavision .

A wee bit too much Tullamore Dew.
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Re: Fish chowder simmering now . . .
Posted by: mrthuse
Date: March 17, 2012 07:53AM
Haikuman, you raise a question we bandied around at breakfast the other morning: What makes something a stew or a chowder or a soup or a bisque or a ...?

One of the brethren offered that a chowder is a son-of-a-bisque.
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Re: Fish chowder simmering now . . .
Posted by: CJsNvrUrly
Date: March 17, 2012 08:13AM
Fish heads, fish heads
Roly poly fish heads
Fish heads, fish heads
Floating in the soup




bunny smileyCentral VA
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Re: Fish chowder simmering now . . .
Posted by: voodoopenguin
Date: March 17, 2012 08:22AM
Quote
mrthuse
Haikuman, you raise a question we bandied around at breakfast the other morning: What makes something a stew or a chowder or a soup or a bisque or a ...?.

A chowder is usually a thick soup or stew with seafood although we like to make soup called corn chowder and that's totally vegetarian.

A bisque uses shellfish.

The difference between a soup and a stew is a variable depending on how you serve it. in soup bowls it's a soup but as a main meal it's a stew. Thickening of the liquid doesn't make a difference as you can have both thick and thin soups and stews.

My take, and also my wife's view and she has Cordon Bleu training and certificates.

Paul



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Re: Fish chowder simmering now . . .
Posted by: dmann
Date: March 17, 2012 08:37AM
YUM!!!!!!

DM
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Re: Fish chowder simmering now . . .
Posted by: Jack D.
Date: March 17, 2012 09:24AM
Eeewwww....fish...





- Jack D.




New tasteless sig coming soon!
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Re: Fish chowder simmering now . . .
Posted by: LaserKun
Date: March 17, 2012 09:33AM
I caught some bass, and a few fine crappie,
Gonna cook 'em up with me Mammy and me Pappy,
Biscuits in the oven, coffee's in the pot,
I like me fish when it's pipin' hot. Mmm, mmm.
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Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 17, 2012 09:34AM
"Haikuman, you raise a question we bandied around at breakfast the other morning: What makes something a stew or a chowder or a soup or a bisque or a ...?

One of the brethren offered that a chowder is a son-of-a-bisque."

It is a good questions mrthuse and to be candid I am a little ignorant . . . some of you already know thatgrinning smiley

I guess when I make a chowder I "sea" it as thick and "potatoeee" with clams, shrimp and or fish.
I sea a fish soup with fish heads and whole pieces of fish.

Stews/Soups are easy for me to describe as I think of Julia Childs style of Bouillabaisse or
an Italian Cioppino,<~~~ I worship a good ciopinno, these I sea with mixed seafood, shellfish, fish magic herbs, anise and a good wine to enhance the flavors.

I am absolutely no expert just a wildman alone in the kitchen *(:>* ymmv
Rudie



“Stay Hungry Stay Foolish"
Steve Jobs

"There are only two mantras yum and yuk mine is yum "
Bernard Mickey Wrangle<>Tom Robbins<> "Still Life With Woodpecker"

"There is a fine line between a rut and a groove"
G.D. Kittredge III

"


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Re: Fish chowder simmering now . . .
Posted by: mrthuse
Date: March 17, 2012 09:34AM
Quote
voodoopenguin
Quote
mrthuse
Haikuman, you raise a question we bandied around at breakfast the other morning: What makes something a stew or a chowder or a soup or a bisque or a ...?.

A chowder is usually a thick soup or stew with seafood although we like to make soup called corn chowder and that's totally vegetarian.

A bisque uses shellfish.

The difference between a soup and a stew is a variable depending on how you serve it. in soup bowls it's a soup but as a main meal it's a stew. Thickening of the liquid doesn't make a difference as you can have both thick and thin soups and stews.

My take, and also my wife's view and she has Cordon Bleu training and certificates.

Paul

Cordon Bleu takes it! Will pass along the info. Thanks!
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Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 17, 2012 10:13AM
One Fish soup some friends used to make was done through a serious reduction of fish and shellfish.
They then filtered this until clear added capers and anise and served it as a Clear Fish Soup with a Cuban style bread. From an old Portland haunt """Winterborne""" around 42NE and Freemont.

The best fish soup I have ever had as part of a multi-course meal.
Rudie



“Stay Hungry Stay Foolish"
Steve Jobs

"There are only two mantras yum and yuk mine is yum "
Bernard Mickey Wrangle<>Tom Robbins<> "Still Life With Woodpecker"

"There is a fine line between a rut and a groove"
G.D. Kittredge III

"






Edited 1 time(s). Last edit at 03/17/2012 10:15AM by haikuman.
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Re: Fish chowder simmering now . . .
Posted by: Uncle Wig
Date: March 17, 2012 12:56PM
ChowDAH.

CHOW DAH!!



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Re: Fish chowder simmering now . . .
Posted by: mrbigstuff
Date: March 17, 2012 02:25PM
Quote
mrthuse
Quote
voodoopenguin
Quote
mrthuse
Haikuman, you raise a question we bandied around at breakfast the other morning: What makes something a stew or a chowder or a soup or a bisque or a ...?.

A chowder is usually a thick soup or stew with seafood although we like to make soup called corn chowder and that's totally vegetarian.

A bisque uses shellfish.

The difference between a soup and a stew is a variable depending on how you serve it. in soup bowls it's a soup but as a main meal it's a stew. Thickening of the liquid doesn't make a difference as you can have both thick and thin soups and stews.

My take, and also my wife's view and she has Cordon Bleu training and certificates.

Paul

Cordon Bleu takes it! Will pass along the info. Thanks!

the French "rules" often are liberally interpreted in The New World.
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Re: Fish chowder simmering now . . .
Posted by: WHiiP
Date: March 18, 2012 05:42AM
IF you are making FISH chowder, why are you using CHICKEN stock? To get away from the FISH taste?

Wouldn't it be "better" with FISH stock?



Bill
Flagler Beach, FL 32136

Carpe Vino!

Fermentation may have been a greater discovery than fire.
— David Rains Wallace
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Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 18, 2012 07:17AM
"""IF you are making FISH chowder, why are you using CHICKEN stock? To get away from the FISH taste?

Wouldn't it be "better" with FISH stock?"""

Actually it was a combination of both Whip, for this particular soup.

I often make Clam chowder and other Seafood soups from a straight fish
stock or a clam /shellfish stock. One caveat is I was just using the supplies
I had at home which did limit my ingredients a little but the chowder turned
out well and only lasted a little over 24hrs *(:>*

When I make cioppino it is again completely different. There are many
variations in recipes me thinks *(:>*

I would love to hear about your variations or recipe Whipster *(:>*

[allrecipes.com]

[www.epicurious.com]

[www.cooks.com]

I cherrie picked these comments from here.

[simplyrecipes.com]

"""Traditional New England recipes call for starting out rendering fat from salt pork and then making a roux with flour. Other recipes skip the salt pork, but use a lot of butter. Most recipes called for a highly flavorful fish stock. For this particular dish, which we all agreed turned out exceptionally well, we are using olive oil and butter, no flour, and we use clam juice for the stock and heavy cream."""

Cioppino recipe looks interesting here.

[www.epicurious.com]

Rudie



“Stay Hungry Stay Foolish"
Steve Jobs

"There are only two mantras yum and yuk mine is yum "
Bernard Mickey Wrangle<>Tom Robbins<> "Still Life With Woodpecker"

"There is a fine line between a rut and a groove"
G.D. Kittredge III

"






Edited 4 time(s). Last edit at 03/18/2012 07:40AM by haikuman.
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Re: Fish chowder simmering now . . .
Posted by: CJsNvrUrly
Date: March 18, 2012 09:58AM
Quote
WHiiP
IF you are making FISH chowder, why are you using CHICKEN stock? To get away from the FISH taste?

Wouldn't it be "better" with FISH stock?

Isn't that just aquarium water?




bunny smileyCentral VA
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Re: Fish chowder simmering now . . .
Posted by: roshi
Date: March 18, 2012 12:36PM
where did you get this recipe? Any hints on making it?

Garlic and onions sauteed
Carrots and potatoes diced and ginger added
Chicken stock added. + 6 cups of water
Simmer
Mahi Mahi diced and added.
Basil
1can of coconut milk
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Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 18, 2012 12:42PM
Quote
roshi
where did you get this recipe? Any hints on making it?

Garlic (5cloves) and onions (2Med) diced and sauteed
Carrots (1Lg) and potatoes(2Lg) diced and sliced ginger added
Chicken stock added. + 6 cups of water
Simmer
Mahi Mahi diced and added.
Basil to taste
1 8oz can of coconut milk

It is a simple unplanned dinner using household stock.
Rudie



“Stay Hungry Stay Foolish"
Steve Jobs

"There are only two mantras yum and yuk mine is yum "
Bernard Mickey Wrangle<>Tom Robbins<> "Still Life With Woodpecker"

"There is a fine line between a rut and a groove"
G.D. Kittredge III

"


Options:  Reply • Quote
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