The food thread

[Cal Weldon]

Here's a hint for you guys. Everyone knows homemade chicken stock is the best, right? Your mom gave it to you when you were sick, the Jews depend on it when there's no penicillin, it's a great way ti use of the crappy parts of the chicken, etc.

The spoon stands up, must be good right? (kinda looks like it's leaning against the plastic bit it's not)

Right...now...

 

[Cal Weldon]

There is another way. Everyone has seen powdered or cubed bouillon. Most of them are a sorry replacement and don't necessarily taste like chicken. I have tried all the ones available in my part of the world and a few years ago, I stumbled on this one. No bright yellow colour, no little green floaty things. Head and shoulders above the others, no contest. Not a bad substitute for the real thing.

Tastes like chicken, smells like chicken.

 

[cliffforrest]

How much cornflour in that?

 

[Cal Weldon]

None. You use much less of this powder than others. Cliff, there's a reason I speak it's praises.

And no, I don't want to know what Chicken extract is.

 

[Cal Weldon]

Looks like someone is getting ready to make a clam chowder.

 

[alant4321]

Very delicious food!

 

[Cal Weldon]

a clam chowder.

I was right... Oh ya baby!

Really ******* good. One of the best chowders I've made in a long time. Along with the day-old cornbread - OMG - Some good lovin' gonna happen tonight!

 

[iko]

Recipe please!!! This is a great teaser thread!

 

[Cal Weldon]

water
milk
potato
clams
clam nectar
bacon
smoked salmon
shrimp
fried onion
celery
carrot
chicken powder
flour
white sauce with cottage cheese.

No recipe, the way I cook you can't write it down.

 

[firechief]

Yes, I too cook by the seat of my pants.

 

[nezbleu]

When I read "clam nectar" I find myself thinking of aquatic butterflies sipping at holes in the ocean floor.... Is that like "clam broth"?

 

[cliffforrest]

When I read "clam nectar" I find myself thinking of aquatic butterflies sipping at holes in the ocean floor.... Is that like "clam broth"?

"Chowder has its roots in the Latin word calderia, which originally meant a place for warming things, and later came to mean cooking pot. The word calderia also gave us cauldron, and in French became chaudiere. It is also thought to come from the old English word jowter (a fish peddler)" From Wikki

I have had the finest Clam Chowder on a beach near Boston. It was finally ready as the sun rose over the sea and we were sobering up ...

Unforgettable!

Cliff

 

[Cal Weldon]

Add clam nectar to water and you have clam broth.

 

[nezbleu]

Cliff, I am very familiar with chowder, we eat a lot of it around here. Due to an allergic reaction I don't use bivalves in mine, just potatoes, milk, onions, and fish: cod, hake, ocean catfish, haddock, whatever, plus some lobster and/or shrimp if we're feeling fancy. Cod cheeks and tongues make a nice addition. A friend of mine, who is a good cook, would always gently fry everything in rendered salt pork first.

 

[Cal Weldon]

Stuffed beef patties:

Seasoned hamburger
filling:
mozzarella cheese
cottage cheese
fried shallots
avocado
Asian BBQ pork
mushroom

Form the meat into balls to toughen it up. Form it inside a bowl and add filling. Top it with another patty of meat. Make sure you seal the edges. Roast for 20 - 25 minutes.

Party for seven.

 

[godfrey]

Anyone not seen an F5 around here lately? I seem to have lost the thread...

 

[SY]

Here's some valuable cooking advice and an excellent recipe:

Butchering the Human Carcass

 

[tade]

Bookmarked right next to A Modest Proposal. Thanks SY.

Burger made from chopped sirloin.

 

[Cal Weldon]

Looks good tade. Always like a fried egg on my burger too. Using chopped sirloin is good.

Here's how the patties from last night turned out. Inside out mushroom and cheese burgers.

 

[tade]

Oh cal, we are going to die a slow, painful, delicious death