Here is a recipie that sounds God-awful, and is horribly bad for you cholesterol wise.... but God damn doggies.
God Damn It Is So Good.
1 large carton, or 2 cans of Chicken broth. (about 3-4 cups worth)
Milk
1 large bag of frozen tater-tots
1lb of bacon
1 can of whole kernel corn
2 tbls butter
salt and pepper to taste
Run a knife over the bacon and give it a rough chop, basicly break it up into 1 inch pieces or there-abouts. Dump that into a dutch oven and let it render down for about 8 mins over med-high heat. You want it almost crisp. Reduce the eat to med-low. Drain the can of corn and dump it in with a good amount of salt and let it cook for another 2 mins. Pour in the frozen tots, the chicken broth, and then pour in milk until the tots are barely covered.
Cover and let simmer for 15-20 mins, stirring occasionaly to help break up the tots. Add in the salt and pepper and stir fast for about 1 min to get an even consitency. You're looking for a thick and chunky mashed potato feel. add in the butter and serve.
SO GOOD
My god, that sounds disgusting. I should try it.
Also, I'm poor and lazy so I'm going to eat some ramen.
Darmak on
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RankenphilePassersby were amazedby the unusually large amounts of blood.Registered User, Moderatormod
2 medium yellow potatoes, finely diced
1 medium white onion, finely diced
2 cups clam juice
2 cans chopped cooked clams
2 cups chicken broth
2 cups half and half cream
6 strips thick-cut peppered bacon
6-8 needles rosemary, fresh
1 tsp garlic salt
1 pinch thyme
1 pinch chives, dried
1/4 cup white flour
Salt and pepper to taste
Bring the clam juice and chicken broth to a boil in a medium soup pot. Mix in potatoes and onions, let boil for 20 minutes, stirring occasionally. Meanwhile, fry the bacon in a skillet until crisp. Mix herbs and half and half into the boiling broth, turn heat to medium low. Stir in clams. Pat bacon dry, crumble and mix into soup. Bring to boil, stirring constantly, then reduce heat to low and allow to simmer, covered, for 1 hour. Mix flour with 1/4 cup cold water, then stir flour mixture into soup to thicken. Allow to simmer for 30 minutes, stirring occasionally. Serve hot with fresh rolls.
I've got this on the stove right now and holy fucking shit it smells so damned good.
I've never made clam chowder but I've always wanted to. thanks for the recipe, I'm going to give this a try.
Any gotchas I shoudl be wary of?
not really. Just make sure you've blended the flour with cold water before you add it or it will lump right up, and once you add the cream make sure to stir constantly while you bring it to a boil or it will burn at the bottom. Once it is at a boil, turn it to just above low and cover, stirring frequently, especially in the first ten minutes, to avoid it burning.
You can add diced celery or fresh corn to the mix to add a bit more texture or color, but it's pretty much perfect just like this. It keeps well, too. We had two big bowls of it last night and there's still plenty left over to eat on throughout the week.
I went to a nice sushi place last year, ordered the Chef's choice. Basiclly it's whatever the chef wants to make for you. It was absolutely fantastic, then I got the bill.
$297 for 2 people.
Stale on
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ButtersA glass of some milksRegistered Userregular
The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
edited July 2007
Jesus, Stale.
I went to a sushi place yesterday with the plates on a conveyor belt and fed three people for under 20 bucks and we were all stuffed and it was good quality sushi and nigiri and such.
I went to a nice sushi place last year, ordered the Chef's choice. Basiclly it's whatever the chef wants to make for you. It was absolutely fantastic, then I got the bill.
$297 for 2 people.
Mother of god.
That sushi better damn worth that price.
I went to a sushi place yesterday with the plates on a conveyor belt and fed three people for under 20 bucks and we were all stuffed and it was good quality sushi and nigiri and such.
i don't see how that's possible
but i wanna go to a conveyor belt place too
what are they called?
starts with a K i think
Faricazy on
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RankenphilePassersby were amazedby the unusually large amounts of blood.Registered User, Moderatormod
edited July 2007
yeah, you can substitute celery for the onion if that's the case
most of the onion tends to dissolve in the boiling process, and having a little celery there will work out well to add a bit more chunky texture. About 1/2 cup of diced celery, give or take, should do the job.
I went to a nice sushi place last year, ordered the Chef's choice. Basiclly it's whatever the chef wants to make for you. It was absolutely fantastic, then I got the bill.
$297 for 2 people.
Wow. That is expensive.
I went for Sushi in Japan and it cost me 12,000 yen, around $120 for the chef's special which was quite good.
Here mostly it averages around $15 to $30 dollars for one person.
Katchem_ash on
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
I went to a sushi place yesterday with the plates on a conveyor belt and fed three people for under 20 bucks and we were all stuffed and it was good quality sushi and nigiri and such.
i don't see how that's possible
but i wanna go to a conveyor belt place too
what are they called?
starts with a K i think
By a mall and bowling alley in south Seattle, there's a place called Sushi Land. All the tables and seats are connected to one big conveyor belt that goes around the restaurant. The chefs work in the middle, making sushi and stuff, putting it on small plates and putting the plates on the belt.
When something you want to eat comes around, you take it off the belt. The plates are color coded by price and range from a buck to 3 bucks. They are smallish servings on each each plate, like two to six pieces, but it adds up quickly and you get full easier than you think you would.
I had a couple of dollar plates with 3 pieces of the house special sushi, a buck fifty plate with some fresh hot pot stickers, and a buck fifty plate with some delicious eel nigiri.
Quick, healthy, fresh, delicious, and inexpensive.
Mmm, sushi. That would be ace on a day like this. The only places that have it around here though are the buffets, and it's never as good as going to a full-fledged restaraunt, plus the selection is always limited.
Posts
My god, that sounds disgusting. I should try it.
Also, I'm poor and lazy so I'm going to eat some ramen.
not really. Just make sure you've blended the flour with cold water before you add it or it will lump right up, and once you add the cream make sure to stir constantly while you bring it to a boil or it will burn at the bottom. Once it is at a boil, turn it to just above low and cover, stirring frequently, especially in the first ten minutes, to avoid it burning.
You can add diced celery or fresh corn to the mix to add a bit more texture or color, but it's pretty much perfect just like this. It keeps well, too. We had two big bowls of it last night and there's still plenty left over to eat on throughout the week.
As far as what I'm doing for food on my break, no idea yet.
they're G&T.
Are you surprised?
Caviar is excellent.
Awesome, thanks. I may give it a go this week.
$80 was in sushi alone.
It might be the last time I have sushi for a long time.
$297 for 2 people.
A really good lobster bisque can give good clam chowder a run for its money.
I went to a sushi place yesterday with the plates on a conveyor belt and fed three people for under 20 bucks and we were all stuffed and it was good quality sushi and nigiri and such.
Mother of god.
That sushi better damn worth that price.
but i wanna go to a conveyor belt place too
what are they called?
starts with a K i think
most of the onion tends to dissolve in the boiling process, and having a little celery there will work out well to add a bit more chunky texture. About 1/2 cup of diced celery, give or take, should do the job.
Wow. That is expensive.
I went for Sushi in Japan and it cost me 12,000 yen, around $120 for the chef's special which was quite good.
Here mostly it averages around $15 to $30 dollars for one person.
By a mall and bowling alley in south Seattle, there's a place called Sushi Land. All the tables and seats are connected to one big conveyor belt that goes around the restaurant. The chefs work in the middle, making sushi and stuff, putting it on small plates and putting the plates on the belt.
When something you want to eat comes around, you take it off the belt. The plates are color coded by price and range from a buck to 3 bucks. They are smallish servings on each each plate, like two to six pieces, but it adds up quickly and you get full easier than you think you would.
I had a couple of dollar plates with 3 pieces of the house special sushi, a buck fifty plate with some fresh hot pot stickers, and a buck fifty plate with some delicious eel nigiri.
Quick, healthy, fresh, delicious, and inexpensive.
is what they are all called
those are awesome
now i'm planning on going to a kaiten sushi tomorrow for dinner
I'M ALREADY POOR WHY DO YOU HATE ME SO
At around five or six, I shall have an orange.
I made myself want sushi too.
needs more vodka
maybe a celery stalk
I enjoy a nice Bloody Mary. But I am avoiding drinking this week.
I'm gonna be wrecking my body already, no need to punish it further.
or the V8
order online.. go pick it up
tasty chicken mm.
i cant wait for Munkus Mary's at PAX.
Delicious.
well okay, only their drinks, everything else sucks