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Old January 9, 2017   #31
Jimbotomateo
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Love chicken Marsala! Worth , can I come over and pretend to eat your imaginary chowder and wine?
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Old January 9, 2017   #32
Worth1
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Love chicken Marsala! Worth , can I come over and pretend to eat your imaginary chowder and wine?
Not imaginary anymore I just bought every can of clams the store had all 14 of them.
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.

No wild clams in Bastrop to dig.

Sure drop on by.

Worth
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Old January 9, 2017   #33
AlittleSalt
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What kind/brand of white wine?
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Old January 9, 2017   #34
Worth1
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What kind/brand of white wine?
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
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Old January 9, 2017   #35
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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.
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Old January 10, 2017   #36
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Thinking of a dry vermouth yes vermouth it is.
I really like cooking with the stuff.
Me too. I like a splash in my thickened sauces (i.e. not Hollandaise).
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Old January 10, 2017   #37
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Somewhere in this forum is a recipe where I use it in spaghetti sauce.
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Old January 10, 2017   #38
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Also in martinis.


Just blew right through that 25,000 post milestone, I see. Congrats.
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Old January 11, 2017   #39
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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.

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Old January 11, 2017   #40
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Here it is Pork Marsala AKA macaroni and tomatoes kicked up a notch.
Eating as we speak and it is darn good.
Worth
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Old January 11, 2017   #41
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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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Old January 13, 2017   #42
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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.

Never had sake in my life.

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 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.
Looks like I will have to make this in the big 22 quart kettle.

Worth
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Old January 13, 2017   #43
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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"?
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Last edited by dmforcier; January 14, 2017 at 03:02 PM.
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Old January 13, 2017   #44
Worth1
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Quote:
Originally Posted by dmforcier View Post
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"?
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
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Old January 13, 2017   #45
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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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Last edited by dmforcier; January 14, 2017 at 03:01 PM. Reason: Damm martinis
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