Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Fisherman's chowder/stew. LongIsland stripped bass I call SeaBass. Gulf shrimp, Alaskan salmon.
*for the food critics, the garnish is a dried red pepper slivered thin DH purchased from HMart. Happy to get rid of it in the pantry. Not much flavor but meh, cute. 🙄
Prosciutto bacon for a salty kick
Fisherman's chowder/stew. LongIsland stripped bass I call SeaBass. Gulf shrimp, Alaskan salmon.
*for the food critics, the garnish is a dried red pepper slivered thin DH purchased from HMart. Happy to get rid of it in the pantry. Not much flavor but meh, cute. 🙄
