Love chicken Marsala! Worth , can I come over and pretend to eat your imaginary chowder and wine?
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[QUOTE=Jimbotomateo;609842]Love chicken Marsala! Worth , can I come over and pretend to eat your imaginary chowder and wine?[/QUOTE]
Not imaginary anymore I just bought every can of clams the store had all 14 of them.:lol: I will have to get the last two cans when I buy the heavy cream Yukon gold potatoes and so on. My goal is a 10 oz can of oysters for every quart of chowder.:twisted: No wild clams in Bastrop to dig.:( Sure drop on by. Worth |
What kind/brand of white wine?
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[QUOTE=AlittleSalt;609908]What kind/brand of white wine?[/QUOTE]
I haven't made my mind up yet. When I see the wine I will know it. Thinking of a dry vermouth yes vermouth it is. I really like cooking with the stuff. Worth |
It isn't chicken Marsala but I just dumped some in the pan I am baking some chicken in.
I'm tired and hungry and I have to cook when I come home from work. Worth |
[QUOTE=Worth1;609918]Thinking of a dry vermouth yes vermouth it is.
I really like cooking with the stuff.[/QUOTE] Me too. I like a splash in my thickened sauces (i.e. not Hollandaise). |
Somewhere in this forum is a recipe where I use it in spaghetti sauce.
Worth |
Also in martinis.
Just blew right through that 25,000 post milestone, I see. Congrats. |
Next up tonight will be a new one on me.
I am bored and decided to dream up something. Pork Marsala. Cubed up slab of pork from pork roast I cut up. It was browned and then I poured a ton of Marsala on it to reduce down. In another pan I am frying one whole onion to put in the mix. Spices garlic powder black pepper and Mexican oregano. When it is done I will dump a whole can of diced tomatoes in. Plus a few other odds and ends and let it simmer down. Worth |
4 Attachment(s)
Here it is Pork Marsala AKA macaroni and tomatoes kicked up a notch.
Eating as we speak and it is darn good. Worth [ATTACH]68725[/ATTACH] [ATTACH]68726[/ATTACH] [ATTACH]68727[/ATTACH] [ATTACH]68728[/ATTACH] |
Yesterday, we had a chicken stir-fry (with sake) and today we had homemade chili which my husband always adds a quality porter like Mikkeller texas ranger.
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[QUOTE=EPawlick;610276]Yesterday, we had a chicken stir-fry (with sake) and today we had homemade chili which my husband always adds a quality porter like Mikkeller texas ranger.[/QUOTE]
Never had sake in my life.:lol: Today I bought the rest of my fixings for this weekends clam chowder. BUT I forgot the vermouth and I didn't realize it until I drank a can of 6.0 beer on an empty stomach when I got home. So no driving for Worth.:no: No I have never had a DUI and dont intend to experience the thrill of it all. So that will have to wait till tomorrow. What I did get was some celery my remaining cans of oysters, 4 bags of gold potatoes and a gallon of heavy cream. To stay as traditional as I can the only vegetables will be celery and potatoes. This should keep the New Englanders off my southern back. :evil::P Looks like I will have to make this in the big 22 quart kettle. :shock::lol: Worth |
I love a good sake, preferably served hot. Trouble is, when you do the cost-benefit analysis, the cost per buzz of sake is right up there with a drinkable cognac. i.e. not in this boy's budget.
You can add the vermouth later in the boil. (Just don't add too much.) Does anyone really prefer their chowdah "Manhattan style"? |
[QUOTE=dmforcier;610655]I love a good sake, preferably served warm. Trouble is, when you do the cost-benefit analysis, the cost per buzz of sake is right up there with a drinkable cognac. I.e. not in this boy's budget.
You can add the vermouth later in the boil. (Just don't add too much.) Does anyone really prefer their chowdah "Manhattan style"?[/QUOTE] I plan on separate cooking's and mixings for the perfect at least what I would call perfect chowdah. The oystahs are canned so they are already cooked. I will dice up a mountain of gold potatoes and put them in a kettle of cold water on medium till I feel they are ready to come out. The same with the celery. After all of this I will just simply put it in the 22 quart kettle for the final spicing heating and so on. No I have yet to find anyone that likes Manhattan style chowdah. Heck most country Texans dont care for chowdah of any kind anyway. Picked it up from my mother. I remember one of the fire marshals I was friends with he was from New York. What Worth your making chowdah?:shock: Now I have to ask bacon or no bacon? What do you guys suggest? Worth |
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 may 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?) |
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