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

"

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

Quote
haikuman
Don't you wish you had smellavision .

A wee bit too much Tullamore Dew.

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.

Fish heads, fish heads
Roly poly fish heads
Fish heads, fish heads
Floating in the soup

---

Central VA

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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YUM!!!!!!

DM

Eeewwww....fish...

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- Jack D.




New tasteless sig coming soon!

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.

"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 that

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

"

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!

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.

ChowDAH.

CHOW DAH!!

---

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.

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

"""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.

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?

---

Central VA

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

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

"