Susan in FL

Nice kitchen picture, and you're so pretty! I'm glad Dan decided you should post the photo!

Well I'm glad you 'splained that about Clam Chowderrrrr.

That sounds real good to me, Wendy. Chris's idea is cool, but I tend not to do two preparations of one thing. I'm hung up on odd numbers in menu planning. I might have a clam cake (only we call them clam fritters ) sandwich IF I had say, clams on the half shell for a first course. Then the menu would be a Clam Three Ways dinner. But if not three, I would make the ingredient be something different. And mmmm, a crab cake sandwich or crab cake on salad greens sounds wonderful!

I actually did take part in this Cook-Off in January, during the time that most of it was going on, but I sure am late posting. I wanted to let Chris and you all know that I enjoyed it. Thanks for your planning for our Cook-Offs, Chris. What was really different for me about making this Thai-style soup was that I used three prepared foods in it! I was going to make broth or stock myself as usual, but when I was doing the shopping at the Asian market, the owner highly recommended that I try these soup bases. She said she usually uses them, and I've always liked her suggestions, so I hesitantly bought it and used it. I was so pleasantly surpised; they are both really good products. For this soup I used both, and I've used them separately since. I planned to use the soup bases, so what the heck, I used store-bought pork meatballs and store-bought fresh rice noodles (both of those from her frozen food section), too. The three "meats" were the meatballs, some octopus that we had in our freezer, and chicken. The photos are self-explanatory as to what else was in there. I didn't use a recipe -- just threw it together. It was a really good, tasty soup. My disappointment in it was that I overcooked the noodles and they got mushy by the time we were going for seconds.

Wendy, salad and bread sounds good to go with it. Monday night we had bread and Beaujolais-Villages with our dinner of clam chowder. Sometimes we have a special sandwich when the chowder is a main course. Here is a pictorial of my participation in this Cook-Off, picking up where I left off. Since there was quite a bit of discussion about salt pork, or "side meat," I'm including a couple photos of the package of what I used this time. I'll let the pictures tell the story. Questions are welcomed, though! All this discussion is appetizing me, so our clams are thawing. I'll try to remember to snap a shot when they have thawed and opened for us. ←

I've been busy each time I've caught up on reading your blog, so as much as I've enjoyed it, I didn't take any time to comment. However, I must now. This post is awesome! Thanks for blogging.

When I read Sam's reference to the palm of your hand, I thought I would illustrate. All this discussion is appetizing me, so our clams are thawing. I'll try to remember to snap a shot when they have thawed and opened for us.

Well put, eipi10.

Oh my goodness, Matt. That sounds too good. I've gotta look into that St Bernardus 12. I had Old Dominion Millenium with Tiramisu last night as a 'round midnight snack. Actually, it was when SNL was coming on. Yes life is good.

Ah, what fond recollections. It's really interesting the regional differences in clam chowder. Raised in Delaware, I grew up on "Manhattan" clam chowder. (I remember in conversations my mom had with her friends about cooking back in the day, the question was always whether one made Manhattan or New England clam chowder.) We went clamming a lot as a family and were always less pleased when we got a lot of chowder clams instead of what we called cherrystones. Back then we called cherrystones what are now called top necks. Well, my parents got out there clamming, and I stayed in the boat. I've always been scared to dig my bare feet into the bottom of any body of water. They clammed in waist- to shoulder-deep water, with their toes, and when they felt the clams they promptly scooped them up with the clam rakes. I don't remember many weekends during the summer that either my mom or my aunt didn't make a pot of clam chowder. That was the appetizer for almost every summer weekend dinner. And then and now, always side meat or salt pork -- never bacon. So anyway, we have chowder clams a-plenty right now. Whenever Russ goes to Delaware, he brings home either 50 or 100, and we scrub them and freeze them. It was a wonderful discovery when we realized that when they thaw, they open just so nicely, eliminating that dreaded job of opening those tightly-shut big ol' live chowder clams, like we did for so many years. Coming soon to the Burgess house, clam chowder!

Holyshit, I didn't make anything for the last Cook-Off yet, and the one before that I did but didn't get it posted. Oh well, thank goodness, Cook-Offs have no expiration dates.

Wow Susan, great minds... We Susans are on the same track. I've made a few Thai meals recently, and had been intending to revive this thread. We've had a couple of completely Thai dinners, and a couple of Thai-inspired or Thai-style. I've got photos on my camera that I haven't loaded for weeks, but I've been so busy I just haven't been able to post like I want to. Blah blah blah... Will catch up someday. Tonight I made a dipping sauce for pot sticker dumpling like things that got me craving totally Thai sticky rice all balled up and dipped in such a sauce, using fingers, with some larb or something. Down and dirty Thai, yum. Your dinner sounded really good. We had a green Thai curry and shrimp the other night! I have never pounded my own paste. You have it all over me. Thanks for posting here!

Markk, you got me, wanting to go there!! Delicious, sensuous, lusty, and upscale food ?!! That is irresistable.

I'm sure it does seem that way, but I wanted to let you know I'm following along and appreciatiate all your posts. I wish it was going to be soon that I make my way down to SoFlo to try the Cuban, Argentine, and all Miami has... When I do, I've got loads of ideas. Thanks.

Whoa Richie, were you talking to me? I would like! See you in email.

Troegs Nugget Nectar is on my Beer Wish List. I drank the Christoffel Blond. Nice, refreshingly good!

Too bad about the delivery service, Megan. (I wonder if Spiro is reading.) Anyway, I would probably react as you did, since it was good -- continue to be a customer, but not for delivery. Unless, you contact them about it and perhaps they would comp. you, and you would try again. The sandwich insides looked like they were tucked in there nicely, instead of hanging all out. So, well constructed and good tasting... sounds good!

I vote Starwich too, especially to see what take-out is like... like whether the bread really does not get soggy!

Awesome, Klary. I don't have the words to tell you how impressed I am that you made a dinner like this for 24 people. What an event (speaking of which, happy birthday to your husband)! Thank you very much for sharing it with us.

Alina! I'm so glad you're back, with your gorgeous photos. You're just the inspiration I needed to get back to taking more food photos. It's great to see you and your breakfast.

Great subject -- I would like to do more entertaining than I do. I know I am a really good cook, and people always have a good time when they come to our home, but I get more nervous than I like to admit. I think what I need to do is simplify, and enjoy. I plan too much and too elaborate. All you guys have said, I know... I just need to put it to work and settle down and have fun. And so to add to this discussion, do you have any suggestions for menus that are really good for advance prep, and minimal work when the guest arrive? I've got the ambience and the beautiful table and the flowers and candles and music and selecting the guests all down pat... I think I just need to settle down about the food I cook.

Oh man, add me to the fans that are anticipating your dinner! I can't wait to hear about it. I love this place, eGullet.

You're awesome, Megan. Your mother must be proud. If my son didn't have a girlfriend I adore I would be pushing you two to meet. What a dinner!

I'm really liking the posts recently. Great beer adjectives... unidimensional, yes. In fact, I often like single-hopped brews, so perhaps that Mojo IPA is a signal of one of my favorite hop flavors. And how descriptive... a post work beer to cut the dust and then a contemplative one with charcuterie. I love it. At the moment I'm pretty much at a loss of memory for the name and a loss for words for the description, but wanted to mention that I drank a Karl Strass IPA at the LA airport late Wednesday night/Thursday morning, and enjoyed it very much. Last night at Happy Hour, back here in the Daytona area, I had a Yuengling Lager from the tap. It was great for gulping down which was what I needed at the time. Helena, I'm glad to hear about the Christoffel Blond. I'll try it soon.

Ahhhhh wonderful. I was tuning in this morning, anxious to hear about your evening, and I enjoyed it so. You took us there! Well written and well photographed... Thanks for taking the time to post before your busy day ahead.