Cooking With Wine Beer and Alcohol

[Worth1]

Originally Posted by dmforcier

Bacon is too strong for anything but a condiment or last-minute add (I can do without). Of course, a mild level of heat is required for Texas Chowdah. So mince some pod in with whatever you sweat/saute.

I make a mean oyster stew. The canned oystahs make be cooked, but I still saute them with butter and celery seed before adding the milk (and maybe cream). Just don't overcook! Rubber oysters only work in cheap po-boys.

Gots oyster crackers?


(Dammit. I want some. Do you ship to foreign parts?)

I'm with you on the bacon.
And I forgot the darn oyster crackers.

[Father'sDaughter]

Unless you want us New Englanders on your back, you better stop and at least get yourself some salt pork if you'd rather not use bacon!

[AlittleSalt]

I've been waiting for this. To me, Clam Chowder is white - it has no corn or tomatoes in it. It is not Manhattan style. Crackers are overrated but accepted... sort of.

Yes, I love clam chowder. It is one of my favorite soups.

[Cole_Robbie]

http://www.newenglandhistoricalsocie...r-war-of-1939/

[dmforcier]

Originally Posted by Cole_Robbie

http://www.newenglandhistoricalsocie...r-war-of-1939/

Oh, such an innocent looking link.

A tomato-hating politician from Rockland set off the Maine clam chowder war of 1939 when he prepared a bill to make it a crime to pollute clam chowder with tomato.

If found guilty, offenders would be sentenced to digging up a barrel of clams at high tide – which, as any clammer will tell you, is not only cruel and unusual punishment, but impossible.

[Old chef]

I cook with wine, sometimes I even put it in the food
W.C.Fields

I'll second that! Do I hear a third??

Old Chef

[AlittleSalt]

lol you two.

Wouldn't it be nice to dig up clams in our locations.

[AlittleSalt]

Old chef, point me in the right way. I looked at the wine isle and I couldn't find Boones Farm.

[Keiththibodeaux]

Originally Posted by AlittleSalt

Old chef, point me in the right way. I looked at the wine isle and I couldn't find Boones Farm.

MD 20-20 will do.

[dmforcier]

Originally Posted by Old chef

I cook with wine, sometimes I even put it in the food
W.C.Fields

I'll second that! Do I hear a third??

Does anyone remember Graham Kerr, The Galloping Gourmet?

[oakley]

Originally Posted by dmforcier

Does anyone remember Graham Kerr, The Galloping Gourmet?

He was popular when i was a kid. I was too young to realize he was trashed. He just reminded me of funny Uncle Barney. Definitely more wine in him than the food!

[Old chef]

Originally Posted by oakley

He was popular when i was a kid. I was too young to realize he was trashed. He just reminded me of funny Uncle Barney. Definitely more wine in him than the food!

Sure of course. My first cooking shows when I was young. He would take a "slosh". Him and the wife Trini would travel and come back with recipes

Old chef

[matereater]

I say yes to the bacon, just dont overdo it

[oakley]

More clam chowder recipes up EasternShore, NewEngland, Atlantic Maritimes, Newfoundland...than feral cats.
I don't see chowder wars anymore. Not like the LobsterRoll wars or the TexasChili wars.

We just makes it like we likes it.

Fat back, salt pork, scrunchions, cast iron pan fried slow. Bacon will work in a pinch. But cut off most of the lean meat and save for Sunday eggs.
drain and set aside for garnish. Pour off most of the pork fat leaving a bit for the miropoix.

Tbsp butter, leeks, celery, white onion, pinch finely diced habanero, parsley(not much) and finely diced sweet red pepper(not much). Shot of vodka per quart. I never make more than 2 quarts. If i have that many people i switch up to a mixed fish stew like a bouillabaisse.

Fresh made fish stock, whole milk, chopped fresh clams and their juices. -can is fine

-White wine does something odd to clams and oysters. Brings out a metallic taste. Just too hard to find the right one so i avoid it for any brothy cream chowders. Tomato chowders can handle the wine fine.

No carrot, No OldBay, No flour. We like brothy chowders using a flavorful stock, Not chicken broth or bouillon
And it is not called ClamGravy. So many are as thick as wallpaper paste.

Start another batch of scrunchions because we ate the first batch....
Garnish with scrunchions and parsley, sea salt at the table. I make my own but Maldon is a good one.
Oyster cracker at the table, Westminster. Homemade crouton will work in a pinch.

https://www.youtube.com/watch?v=Iq7tDudDsbg

[Worth1]

The only way you are not going to have the metallic taste with wine and acidic tomatoes in any food is to cook it in something that doesn't react with acid.
This is why I have the 18/10 stainless kettles.
Now comes the problem of bases like Clorox.
It will eat into the nickle many stainless steels have given time.
Who would have thought that chemistry and metallurgy had anything to do with cooking.
But it does big time.
Bacon ends and pieces it is.
But I have one problem.
I was going to give some to my friend but his wife is Jewish.
I asked it she ate shell fish and she does when it isn't during certain times of the year.
I cant remember the pork part but it is allowed in the house.
Like any group of people there are many levels of practice.
The guy is still flabbergasted I know so much about her people.
Even the people at my place I was raised had discussions on it.
They would tell me I was wrong for eating coons and squirrels because they were forbidden but yet they ate pork.
This is about the most ridiculous thing I ever heard.
I hope my comments aren't stricken it is only about the food not anything else.
No need for argument.
Worth