Quote:
Originally Posted by dmforcier
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"?
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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?
Now I have to ask bacon or no bacon?
What do you guys suggest?
Worth