guajolote

Just wondering where you found the true definition of chowder. I did a search just now, and found many definitions, some saying it must have milk or cream, some saying it can be anything from tomato base to cream base, some have seafood, some don't... A couple cookbooks I have discussed the distinction, and the resultant controversy. One of them mentioned the chowder-cream connection. I will admit once, and only once, that my bias towards the "proper" definition of chowder is influenced by my New England upbringing, and its sympathy towards any doctrine that would reinforce New England style as the One True Clam Chowder. So mote it be. Thanks for the Thorne reference, guajolote. I'll have to check it out. Here's my understanding of the issue: The word "chowder," comes from "chaudiere," the French word for cauldron. Originally, it referred to a contantly replenished fish stew that was maintained on board fishing vessels. Since it would have been in short supply, it's unlikely that this concotion contained fresh milk. French immigrants brought the tradition of the chaudiere to Nova Scotia and added milk to the recipe. Therefore, the idea of chowder as a milk-based dish is a North American notion. "Manhattan" clam chowder was invented in New England by Portuguese immigrants, who favored tomatoes over dairy. The rest is public relations. Right, except it was Newfoundland.

John Thorne write an excellent essay about the history of chowder in "Serious Pig". He looked at several old cookbooks and found some recipes from Boston which used tomatoes in the 1850s. In fact, tomatoes were used as in ingredient in chowder before milk was.

You're worried because I don't like PBJs and cottage cheese? Speaking of "simple" and knockout, your Deconstructed Gazpacho Bruschette certainly qualify. No, it was the hot dogs, bologna, oysters w/out tabasco, grilled corn, ...

Well, it's a recipe now! Cream, cream, cream. Yum. Arch: We made the Strog too, so it must have been the mag. And I agree with you wholeheartedly. It was simple, and surprisingly good. I'm just glad there are still some things you like to eat. The "things I don't get" thread was worring me.

I did see them, but the casing was cellophane (sp)????!!??? Do they make hot dogs w/natural casing? It's a KOSHER deli, no hog casings . I thought the same thing until a Jewish friend explaned it to me Vienna Beef actually makes their kosher dogs with plastic casing, I saw it on the PBS Hot Dog show.

Next time you're there Willie, pick up some hot dogs. They make my favorite hot dogs. I may have to walk over today just to get some.

I like to use lemonade or limeade as a base, preferably homemade. In Mexico they have shops where you can get all different kinds of juices and smoothies. My favorite is orange juice with papaya, mango, and pineapple.

Brings new meaning to the term Mystery Meat Navigation. If I were designing a restaurant web site, I would put the menu on the home page. I bet most people who look at a restaurants web site just want to see the menu. No prices annoy me too.

Who gets to chew on the bones? Hopefully you.

Thanks Ruth, that sounds great. Kind of like an unblended gazpacho, too. What's the address of your website?

I think it's cool that there aren't any vodka drinks on it.

Prefab Cocktail Shaker (antique received as a gift, probably 1940s) with drink recipes printed on outside. Looks like this

Eat them with butter. Lucky you.

What are some of the better things you've made from this book? Especially things with tomatoes and cucmbers.

Gazpacho Corn on the Cob Grilled shrimp, marinated w/ garlic, jalapenoes, and lime zest/juice Foccacia Pink Wine Ate this on back deck. Perfect summer meal.

Tuna salad with chopped pickles Hot Dogs Soft-shelled crabs Burgers with tomato and lettuce Pasta Salad Grilled Corn Conch Fritters Deep Fried Squid

I have to admit that my attempts at making homemade tortillas have been failures, but we could give it a try.

Wow. What a great dinner. And what a great report. I hope you get to go to more of these dinners just so we can read the reports. I'll even babysit for you. Happy Birthday, I'm glad it was so enjoyable.

Those jicama wedges are good w/ guacamole too. Maybe we should have some cold Negro Modelos too . I'm going to try to get a fresh guajolote to serve with the mole, of course.

So far we're making: Chilequiles Tortilla Soup Mole Oaxaqueno Enfrijolades I was going to ask you for your input before I gave the class .

Do they need a caterer?

It's flexible. If we started at 2 or 3, we could eat by 6.

1 bottle red wine (fruity, low tannin) 1 cup lemonade 1/2 cup brandy 1/4 - 1/2 tsp. grated cinnamon Fruit: lemons, limes, oranges, banana, peaches, grapes, cantaloupe, honeydew, watermelon, apples, strawberries (use whatever you want/have). Let the fruit marinate for at least 2 hours. Add ice before serving. If you want to be super fancy, make ice cubes with small chunks of fruit in them. The cinnamon is supposed to be an aphrodisiac.

I'm doing the Mexican cooking class for the the eGullet Culinary Institute. If anyone would like to assist/watch, they are welcome to come. I'm going to do the cooking on Sunday, August 17. I can accommodate up to 8 people in my kitchen. Volunteers will get to sample the food we are making .

Yes, of course.