Text 22669, 104 rader
Skriven 2007-11-12 11:50:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Chowdah
===============
On 11-10-07 DAVE SACERDOTE Scribbled to DAVE DRUM about Chowdah

DS>And Rhode Island chowder is quite delicious.

DS>So is Manhattan Clam SOUP, which is not clam chowder.

Why would you say that? Why is it not chowder? It fits all the "rules" 
that I have seen for the definition chowder.

DS>DD> I think the problem here is that YOU wish to classify New England
DS>DD> Style Clam Chowder as THE definition of chowder.

DS>Again, no matter how hard you try to put words in my mouth or
DS>misquote me, you are wrong to think I'm trying to make CLAM CHOWDER
DS>the definition of CHOWDER.  Just as wrong as you are to insist that
DS>clam chowder contains tomatoes.

DS>Read that again.  CLAM chowder.  Got it?  CLAM.  Not just "chowder."
DS>Am I making myself clear, or are you going to selectively edit that
DS>in a quote?

You have said - more than once - tomatoes have no place in chowder. Not 
CLAM chowder. Not NEW ENGLAND STYLE CLAM chowder. Just the bare nekkid 
word - chowder.

So, you chose, apparently, to treat the subject of chowder as if the 
only chowder is CLAM chowder of the New England variant.

So, I repeat - who made you the food kop? Why should we believe that the 
only clam chowder is what YOU say it is? Where in the written 
definitions of chowder does it say that there must be no tomatoes (or 
anything else, for that matter) in clam chowder?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caldo Largo De Veracruz
 Categories: Latino, Seafood, Chilies
      Yield: 6 servings
 
      2 lb Fleshy heads & bones from
           - any firm fish (in chunks)
      6    Filet of fish
     12 c  Cold water
      1    Stalk celery (chopped)
      1 lg Onion (chopped)
      3    Tomatoes (chopped)
  1 1/2 c  Potatoes (peeled & diced)
  1 1/2 c  Carrots (peeled & diced)
      6    Pickled chilies serranos or
           - chilies jalapenos (opt)
      3 tb Olive oil
      1 sm Spring cilantro
      2    Bay leaves
           Salt
      1    Chile guajillo (toasted,
           - seeds & membranes removed)
      1    Spring epazote leaf
      2 ts Dried oregano
 
  Heat 2 tbsp olive oil in pot. Add in onion, garlic and celery and
  saute for 3 mins. Add fish heads and bones and stir. Add in water,
  cilantro, bay leaves and salt to taste. When mixture comes to a boil,
  lower heat, simmer and covered for 30 mins.
  
  Remove fish heads and bones to a plate
  
  When cool enough to handle, save flesh from bones and set aside.
  Discard bones
  
  Strain fish stock through a sieve and set aside
  
  Grind the chile guajillo in blender with 1/3 cup stock. Strain and set
  aside
  
  Heat 1 tbsp oil in pot and saute strained chile. Add tomatoes and
  cook for 4 mins. Add fish stock and epazote. When mixture comes to a
  boil, add in potatoes and carrots. Lower heat and cook, covered for
  15 mins or till vegetables are tender. Correct for seasoning
  
  Add oregano and fish filets and cook over medium heat till fish flakes
  easily with fork. Remove from heat, add fish flesh from before.
  
  Serve hot, place a filet of fish in each soup and garnish with pickled
  chile (optional).
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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