Text 10147, 120 rader
Skriven 2008-07-06 14:45:21 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CHOWDAH 564  80706
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 DD> As an accident of being born near a seashore does not make one the
 DD> supreme arbiter of the definition of chowder - which was established
 DD> long before either
 DD> of us were born ... in French. So, you see chowder is not even,
 DD> exclusively, a New England dish.
 GJ> I thought it was Irish in origin.  My reference is the classical song
 GJ> from the salons (or was it the saloons?) of Victorian Britain, "Who
 GJ> threw the overalls in Mrs Murphy's chowder?"

 ML> This thread has gotten rowdier than the beans in chili one, and in a
 ML> quite short time. I'm guessing that your comment was meant to add a
 ML> bit of needed levity; let me add, though, that the original was
 ML> probably "who threw the tomatoes in Mrs. Murphy's chowder."

Definitely not!  At one stage in this verbal tennis match the origin of
"chowder" , as distinct from "clam chowder", was referred to, and I
wondered.  Being too lazy to Google it, I thought someone such as
yourself could bring up an authoritative statement.  Dictionaries
quote, "chaudiŠre", although I had thought of it being Indian.

Although the old music-hall song I quoted was a bit before your, and
most of your friends' time, I thought our elder thespian might recall
it.  It was quite definite that the out of character ingredient in the
chowder was "overalls".  The details have faded from my mind over the
years, but I think that Mrs Murphy fainted when she saw the overalls,
and when she came to, remembered that they were Mr Murphy's, and she
had intended to boil them to get the grease out but had got distracted.

Potatoes were far more likely to be the main ingredient in that
chowder, with onions and perhaps turnips.  If they were lucky, there
might be a few "mussels and cockles alive, alive-o", contributed by
young Molly.

 ML> What should go into chowder was eloquently if briefly discussed
 ML> in the beginning of Melville's culinary classic Moby-Dick. In a

I probably read that before you were born, but not since, and admit to
failing to remember the details of dishes described.

 ML> phrase, "clam or cod?" And (I believe the recipe can be gleaned
 ML> from the book) onions, toma... I mean potatoes, and milk. Cheap,
 ML> filling, good, and perfect. Dishes evolve to a state that one might
 ML> call "type," and I think that once that happens, then it should,
 ML> in fact, be as a museum piece. A roast beef, for example, started
 ML> with a hunk of meat and some fire. Next, salt, and for the very
 ML> rich, pepper. That is the beginning of type - an ideal experience
 ML> of roast and beef. I'd accept the slightly more modern additions

And similarly, if we are to believe Charles Lamb, roasting pork
originally necessitated burning down a house.  I wonder if Lamb was
roasted in his own time for writing that account...

 ML> type. Chili: beef, water, onions, chile peppers, oregano, cumin,
 ML> salt. Maybe some cornish starch to thicken. Garlic is a valuable

Would the pre-Columbian originators of chili have known garlic?

 ML> Clean Dave is probably railing more against the Campbellization
 ML> of liquid foods than against the New York dish itself; that and
 ML> the introduction of impurities in the culinary language. When

Very likely.  To the best of my recollection, I have only eaten a "clam
chowder" once, in Salem.  It was a pleasant dish, but not one which I
would rate more highly than, say, a nice Greek octopus stew.  The
tastiest clams I have found were in a laksa in Chinatown, Singapore;
but I suppose neither Dave would consider that as a chowder varient.

 ML> Gets to the point where as far as my dinner goes, I trust no
 ML> one save me and thee, and I'm not so sure about thee.

Admittedly some of my food could be considered a little queer, e'en by
thee.  I have just bought some "wild boar saddle" from somewhere up
north, Broken Hill way, so will experiment with it, in consultation
with the dreaded Kevin.  (Mental note: buy another cask of red, perhaps
a Renmano Cabernet Merlot.)

 ML> Rhode Island clam chowder
 ML> 12 chowder clams (quahogs)

Having once seen those huge quahogs in a s/market, I would like to try
them, some day.  I was told that they had to be cooked for ages.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Clam With Silver Carp Soup
 Categories: Medical, Soups, Fish, Seafood
      Yield: 4 servings
 
    350 g  F- clams
      2 l  Water
    1/2 ts Lemon juice
      1    Ginger- green, 2.5cm; crush
      1    Shallots; in 2.5cm pieces
      1    F- silver carp
      1 ts Rice wine
    1/2 bn H- parsley; chop fine
 
  If using fresh clams, remove the meat from the shell. To do this,
  bring the water & lemon juice to the boil. Put the whole clam into
  the water & boil for 2 minutes. Remove & rinse under cold running
  water. The shell can then be easily removed. Wash the clam, clean &
  simmer for 1 hour with the ginger & shallot.
  
  Fry the carp till brown [about 20 minutes on each side], add the clam
  soup & simmer for 20 minutes. Add the wine & parsley, & serve.
  
  This recipe is recommended for: MENTAL ENERGY, ANAEMIA
  
  From: YOLAND LIM'S RECIPES FOR HEALTH AND LENGIVITY By: YOLAND LIM
  ISBN: 0 947116 89 3 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)