What's for dinner?
- Thread starter chummer
- Start date
trampledbyturtles
5 year old buck +
Care to share how you make it, love different chowders. But had a bad fish chowder someone made one time/first time an it kinda ruined it for me. Wiling to give it another try.
Mortenson
5 year old buck +
I basically use this recipe. Pretty simple. Mine has more fish in it, and they need more than the 6 minutes of cooking in the pot that it calls for at the tail end. I also tried adding greater amounts of creme in place of milk, and next time I'll be heading back towards the higher milk ratio.
http://www.gourmethousewife.com/2011/07/walleye-chowder/
http://www.gourmethousewife.com/2011/07/walleye-chowder/
Bill
Administrator
That looks good! Next time try a pinch of dill weed in it. Not enough to overpower it, just a pinch, 1/4 tsp.
I throw it in my clam chowder once in while and it adds, ? Well Something.
trampledbyturtles
5 year old buck +
Thz Mort, gunna try it tonight. With a few tweaks
Don't have any celery so might sub in a bit of celery seed.
And no fresh parsley, so might sub in a handful of portabella mushrooms an a little sweat corn.
Also contemplating leaving out the bacon, cause all I have is deer bacon, not sure that would pair well.
Have Dill, might have to try a pinch Bill.
Don't have any celery so might sub in a bit of celery seed.
And no fresh parsley, so might sub in a handful of portabella mushrooms an a little sweat corn.
Also contemplating leaving out the bacon, cause all I have is deer bacon, not sure that would pair well.
Have Dill, might have to try a pinch Bill.
John-W-WI
Administrator
I was all excited to try it tonight too, but the boss reminded me we have other plans. But I'm going to make it this week!
-John
trampledbyturtles
5 year old buck +
Update: made walleye chowder last night, very good, will be making again.
On thing of note, I may have overcooked the fish a tad, believe it was in 9-10 min, so it was falling apart just a little bit.
Kind of preferred the pieces that had little more of a firm texture.
Any suggestion or remedies to that issue?
Also, would of been better if I sautéed the mushrooms with the onion an jalapeno at the start, and addend more onion than I did (1/4 of a white)
And would defiantly use red potatoes instead of white if I had them on hand.
Plus fresh sweet corn off the cob instead of frozen. Would have added more of that sweet chowder flavor I was looking for.
On thing of note, I may have overcooked the fish a tad, believe it was in 9-10 min, so it was falling apart just a little bit.
Kind of preferred the pieces that had little more of a firm texture.
Any suggestion or remedies to that issue?
Also, would of been better if I sautéed the mushrooms with the onion an jalapeno at the start, and addend more onion than I did (1/4 of a white)
And would defiantly use red potatoes instead of white if I had them on hand.
Plus fresh sweet corn off the cob instead of frozen. Would have added more of that sweet chowder flavor I was looking for.
Mortenson
5 year old buck +
Haha good deal guys. Thanks for the improvements suggestions. Sorry to hear I gave bad advice about the fish cooking time. I wonder if perhaps I cut bigger chunks than you? Or maybe I keep the stove a little lower? I'm always anal about not trying to burn the bottom of the pots.
Bill
Administrator
When I do clam chowder I always sautee the onions and celery in the bacon grease first :)
Didn't look again but I think her recipe called for adding the bacon right away. With clams I add them late in the process so thier not over cooked and I always add the cooked bacon back in when I'm done cooking. Other wise it turns to mush.
Didn't look again but I think her recipe called for adding the bacon right away. With clams I add them late in the process so thier not over cooked and I always add the cooked bacon back in when I'm done cooking. Other wise it turns to mush.
trampledbyturtles
5 year old buck +
No fault of yours. I always seem to over cook fish just a tad. Cause I once had under done fried fish (No including Sushi) as the chunks were cut to large. Talk about a bite of nasty, undercooked pike chucks that still had raw flesh in the center. Not what you are expecting when you bite into a piece of beer battered fish.
Disclaimer: I was not the one cooking
And the improvements where only suggested cause I was cooking with only what I had on hand. Realized the changes I would have made after eating.
Mortenson
5 year old buck +
H20 that looks amazing. So do you have a little plot of sunflowers at your farm? We don't have good dove hunting. Years ago we tried planting a couple acres with a 955 Cyclo. Dumped the seed in the drums, started planting, and ran out of seed after a hundred feet. Epic fail. Your dinner makes me want to try again harder.
H20fwler
5 year old buck +
We normally hunt wheat stubble, disked stubble is even better. The only time we have a lot of doves at the farm is later in the fall and by then we don't want to spook the deer at all. September and early October is when we hunt doves the most, we find spots by driving around early and late in day looking for them in fields or rowed up on telephone lines then knock on doors.
Bill
Administrator
That sounds like something you need to grow up on. :). Probably very good but something I'd raise an eyebrow at because I've never heard of it.
