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Fish chowder simmering now . . .
Posted by: haikuman
Date: March 17, 2012 06:44AM
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Re: Fish chowder simmering now . . .
Posted by: blooz
Date: March 17, 2012 07:11AM
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Re: Fish chowder simmering now . . .
Posted by: billb
Date: March 17, 2012 07:49AM
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Re: Fish chowder simmering now . . .
Posted by: mrthuse
Date: March 17, 2012 07:53AM
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Re: Fish chowder simmering now . . .
Posted by: CJsNvrUrly
Date: March 17, 2012 08:13AM
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Re: Fish chowder simmering now . . .
Posted by: voodoopenguin
Date: March 17, 2012 08:22AM
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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 ...?.
Re: Fish chowder simmering now . . .
Posted by: dmann
Date: March 17, 2012 08:37AM
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Re: Fish chowder simmering now . . .
Posted by: Jack D.
Date: March 17, 2012 09:24AM
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Re: Fish chowder simmering now . . .
Posted by: LaserKun
Date: March 17, 2012 09:33AM
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Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 17, 2012 09:34AM
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Re: Fish chowder simmering now . . .
Posted by: mrthuse
Date: March 17, 2012 09:34AM
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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
Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 17, 2012 10:13AM
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Re: Fish chowder simmering now . . .
Posted by: Uncle Wig
Date: March 17, 2012 12:56PM
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Re: Fish chowder simmering now . . .
Posted by: mrbigstuff
Date: March 17, 2012 02:25PM
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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!
Re: Fish chowder simmering now . . .
Posted by: WHiiP
Date: March 18, 2012 05:42AM
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Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 18, 2012 07:17AM
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Re: Fish chowder simmering now . . .
Posted by: CJsNvrUrly
Date: March 18, 2012 09:58AM
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Re: Fish chowder simmering now . . .
Posted by: roshi
Date: March 18, 2012 12:36PM
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Re: Fish chowder simmering now . . .
Posted by: haikuman
Date: March 18, 2012 12:42PM
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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