As you can guess there are many other ingredients in it but I won't go into those as a lot of people look at me sideways. I let them try it before mentioning the 'wierd' stuff. 😉
I suffer from Fructose malabsorption. Real maple syrup is fine but maple flavoured syrup and honey are not. I also steer clear of regular soda pop and a number of other things.
Your flapjacks sound good.
Weird stuff...Oh my!
I’ll take your word for it.....I’m a purist, my wife puts cheese and onions on a BLT Makes me insane!
I Spent many yrs in New England back in the day,
The chowder rivalries between red,white, and clear might even top that between the Red Sox and Yankees!
Cal-chi ....love it! 😀
I’ll take your word for it.....I’m a purist, my wife puts cheese and onions on a BLT Makes me insane!
I Spent many yrs in New England back in the day,
The chowder rivalries between red,white, and clear might even top that between the Red Sox and Yankees!
Cal-chi ....love it! 😀
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Cod cheeks and tongues! Sadly the Nefoundland Store in Halifax is closing. The Newfoundland Store | haligonia.ca They used to have signs in the window for tinned seal flippers.
Benito flakes, fish sauce and the broth from simmering kelp are the ones I can tell you without having to kill you.
New Engrand Cram Chowder? 😀 Apologies in advance, couldn't resist. Buck Henry died last week.
While my wife does not use r in place of l, her accent is both cute and sexy and she is the queen of malapropisms. Her grip on those is absolutely a mayonaisse.
Regarding red chowder, I do not appreciate tomato with seafood like others do. That said I do like Clamato juice. So much so, I like to make it even though there's a fair amount that goes into it.
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I’m with you on that, but Red snapper lends itself well with tomato (there’s lots of Cajun variations) .....I’m not sure if you get red snapper up there but baked with tomatoe,lemon,butter,garlic......ooh yah!
There must be more than one red snapper Bob. Ours is a cold water rock fish.
EDIT: A quick read tells me there is indeed a difference between the Pacific and Atlantic versions. Apparently, while both are highly sought after, the Atlantic version is the only true Red Snapper.
Hint: They have a very similar appearance.
EDIT: A quick read tells me there is indeed a difference between the Pacific and Atlantic versions. Apparently, while both are highly sought after, the Atlantic version is the only true Red Snapper.
Hint: They have a very similar appearance.
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Jack, that sounds good but when I go to eat it, it just doesn't pull the right strings.
EDIT: Perhaps it's time to reconsider.
EDIT: Perhaps it's time to reconsider.
How about Calamari stewed in tomato?
I'm getting hungry just thinking of buttery soft squid rings myself. I feel a trip to the fish market coming on...
I'm getting hungry just thinking of buttery soft squid rings myself. I feel a trip to the fish market coming on...
If it goes too long it's like eating your sneakers.
Several years ago my son made fried calamari for the Christmas Eve celebration of the fishes. I unbeknownst, used the same oil to fry "chrusciki" (1) -- as he had cooled the oil and poured it back into the original container.
Everything went great on Christmas, the day after Christmas however the house smelled like a calamari packing plant!
(1) Polish Chrusciki (AKA Angel Wings) Recipe
Ok, you caught me. Of course it was Mrs. Weldon that introduced me to it and yes Scott, it is one that I will always go for seconds. But it uses fresh tomatoes and I guess I was focusing on tomato in sauce form.
The correct cooking time for calamari is either measured in seconds or hours.
Anything in between will result in rubber but if you cook the stewed version long enough you can cut it with a spoon.
Anything in between will result in rubber but if you cook the stewed version long enough you can cut it with a spoon.