by LittleToe 619 Replies latest members meetups
A chowder cook off? Oh boy that food fest sounds so yummy and clam and seafood chowders are my fave...........oh and crab legs, lobster mmmm good.
Too bad Ross! Sassy was buying a pair of thigh high boots for this party and you just know she loves minis........
Mmmm chowder..... isn't that from the other side of the states tho? As far as me bringing scotch, if I can find any decent stuff I certainly will. The wifey suggested I bring some deer sausage (which is an amazing cure for munchies, private studies have shown, along with Easy Cheese and crackers... mmmmm) as it is very popular here in Missouri. And, if the chili idea hadn't already been claimed, I'd bring the stuff to make some of that award winning chili. You know that's the only thing I have ever actually won? FMZ
No, no nonono.... you are thinking of that nasty RED chowder!!! No we make the best chowder EVER!!
Sherry
New England clam chowder is white, Manhattan is red. We also make white on the west coast and pretend we invented it.
Good ideas, keep them coming and we can vote on it.
How about a Chowder cook off? Savage makes an awesome clam chowder. We could make it seafood themed as others have suggested. Perhaps some salmon/ and or crab legs.
Sounds good to me too! I just beg that nobody talks about "tuna". For some reason a 'tunafest' just don't sound right! *starts pukin and stuff* Gumby
But when that smoking chowder came in, the mystery
was delightfully explained. Oh! sweet friends, hearken
to me. It was made of small juicy clams, scarcely bigger
than hazelnuts, mixed with pounded ship's bisquits and
salted pork cut up into little flakes! the whole enriched
with butter, and plentifully seasoned with pepper and salt.....
we despatched it with great expedition.
-- Moby Dick by Herman Melville
I heard that Savage puts Smurf Juice in his famous Blue Chowder.
Hey Peeps,
My apologizes up front for the length?
Ah the great Chowder debate?
You all have noticed the two familiar versions ? Manhattan vs. Boston/New England.
Even in just the New England / Boston style chowder you can go from super thick to just plain milky. Well even the Manhattan version you can go from ?corn? to ?no corn?. You know you could go on and on rambling about what the true chowder is. But one thing is certain it started in the Northeast (New Foundland Area way back in the 1500?s) but perhaps it wasn?t what we think of chowder as it is today. Since I started cooking, I?ve heard all kinds of tales about the ?Chowder? but lucky for us we have ?Linda Stradley?, she has written a whole article on the origins of ?Chowder? (see link). Personally ? I?d just prefer a good chowder over an authentic one. But it seems to me that the Northwest just adopted it as its own. Or perhaps capitalized on it (Ivars Clam Chowder) Don?t forget to take a look at one small collection of the different chowders.
Reference:
History of Chowder:
http://whatscookingamerica.net/History/ChowderHistory.htm
A small collection of Chowders:
http://fp.enter.net/~rburk/soups/chowders/chowders.htm
As far as what makes the Northwest the Northwest ?
I?d say it?s Salmon but not the fresh salmon we all know but the smoked kind. Remember in the early days of , this area was an industrial area not a touristy area like Boston. The idea is that as you are looking for your vein of gold, you?d need something to eat ? what better way then to pull out your beef jerky and smoked salmon. Aplets and Cotlets are something that I?ve not had till I arrived here. Basically it?s just a dried up fruit with powdered sugar around it (don?t know ? it?s a Northwest thing). Ah but Walla Walla onions are so sweet and delicious they say it?s the ground they are grown in. Of course we have apples but I wouldn?t say that?s a big issue, that is unless you like apples. There is Dungeness crab ? did you know you have to have a license to catch those things. But they are one of my favorite foods not to mention that the Dungeness Crab is also cannibalistic. (kewl)
Reference:
Northwest Stuff (so they say) http://www.usaplaza.com/scripts/wcom_producttree.asp?StoreID=1543&ProductID=48688 http://www.portchatham.com/ http://www.sweetonionsource.com/varieties/wallawallas.html http://www.dungeness.com/crab/
As far as the theme this time?
So I didn?t quite get the jest of this but ?Did we get a guest room (one that can old say 30 people and has no bed) or did we get a Banquet/meeting/conference room (one that holds way more)??
Seafood is a good thing but keeping everything warm might be an issue. My main concern is the food issue, when I had a party at a hotel in downtown Seattle. I had gotten a ?Party Room? that I could have brought in food both cold and heated (sterno). They had a small fit, had to put down a deposit in case I set the room on fire. I guess I?m looking for more info on the specifics on the room. What can we bring, what can we do (Maybees & Watson ? be quite). Oh and my blue chowder isn?t for the faint of heart ?
One last thing?
This was taken the last time Doc stayed with us?I?ll let you be the judge.
Well that?s my 6 cents?your results may vary?
Savage
P.S. Did I mention that I like food as much as much as I like sex? Ok, perhaps I like sex more?.but food is a close second.
Are you guys really going to surpass fresh wild Salmon caught in the Scottish rivers, Lobster and crab lifted straight off the sea bed, or mussels from the shores of our pristine beaches?
Oh, and we don't have blue drinks here, either
Our salmon is from the ocean!! Yummmmmm.
