ness

Watched 'The Greatest Night in Pop' the other night on Netflix. It's a documentary about the making of 'We Are the World'. I thought it was excellent. Even if you don't care for the song or that type of music I'd still recommend it. It was fascinating to see how they put that together and what was accomplished. Don't want to be a spoiler, but to give you a sense of what they did: They did this on a very, very tight schedule. How do you get that many stars in one place at the same time? Quincy Jones was absolutely masterful in managing both the production of the song and the big personalities. Very cool. (I had more details, but I removed them so as not to be a spoiler). And, of course, the song's been stuck in my head since Saturday. But hey, I've had worse

I was just winging it, but my wife really liked it so I wrote it up this morning. Seafood Chowder Feb4 by John This is for a smaller batch. Ingredients 2 tablespoons oil 1 tablespoon butter ½ cup minced onion 1 medium carrot, diced 2 cups diced potatoes Pinch salt ¼ teaspoon dried thyme 1 tablespoon flour 1 bottle clam juice 1 tablespoon sherry 1 cup water 1 teaspoon chicken base ½ teaspoon black pepper 1 tablespoon dried parsley ½ cup half and half 2 cups seafood pieces, lightly salted Directions 1. Place oil and butter into a pot. Melt butter and add carrots, onions, a pinch of salt and thyme. Cook on low heat until onions turn translucent, approximately 5 minutes. 2. Add flour and stir in until well combined. Cook for 1 to 2 minutes. 3. Stir in clam juice, sherry, water, chicken base, black pepper and parsley. Bring to a boil and reduce to a simmer. Simmer until potatoes and carrots are soft, approximately 15 minutes. 4. While soup simmers, cut seafood into pieces, place on a plate and lightly salt. 5. When vegetables are soft, add half and half, seafood and any juices. Bring back to a simmer, cover and turn off heat. Let seafood cook until just done, approximately 5 to 8 minutes.

Seafood chowder with shrimp and cod.

Way to go, dad/grandpa!

Oh, I love it! Love all those things. Kraut too. Made a cabbage soup a few weeks back. Looks like braised cabbage in the pic. I’ve never done that though.

Details please. Cabbage?

Hah! Both my wife and I don't like them. I can tolerate them if they're very well cooked in gumbo or something, but after I tried poblano in this many years back I've stuck with it.

Thanks -- it really was good last night. Shrimp instead of crawfish, and I always use a poblano instead of a green bell.

All that @gotmuddy etoufee talk in the Taney Fest thread had my mouth watering. So, we made our version tonight. We haven’t made this in a long time, so I was looking forward to this. The missus had all the stuff ready when I got home, so it was relatively easy to pull together tonight. She’s a good one! I’m giving this a dang.

It sounds iffy! Was he pulled/pushed/bounced/fell/crowded or what out of bed???

What the heck was going on down there???

Better stock = better soup

I'll have to trust you on the potato

Those are cool. I had a friend in college who had a cream colored one. Back end was jacked up, wider tires back there. But I like the look above much better.

😀

Better bones = better stock. IMG_2323.mov

I’m saving a four pack back for you!

So, we gave all four of the ciders a try tonight. The first three aged a couple months and the fourth a month. They were much improved with even the short amount of aging. I gotta say, all four were better than anything I’ve done, ever. Upping the acid and tannin in them all really took them into new territory. My previous attempts were pretty thin and bland. These were nice and crisp and more full bodied. It’s Interesting that my wife didn’t like the Nottingham yeast one at all. She ranked that low from the get go and again tonight. Safale S04 yeast one was easily her favorite. I liked it too, but I thought they were all good. She had a much wider range of opinions. The fourth one, made from Old Orchard juice and Safale S04 yeast was out of balance. It was too tart. We swirled in enough sugar to counteract the acid and it was quite good after that. It had more body and a better color, so I think this is where I’ll go next, but with less added acid. This has been a very fun experiment and has encouraged me to do more. Here’s the pics of the four, which admittedly all look about the same. The color on the fourth, which was done with a different juice (Old Orchard) is a little darker.

That’s a beauty. I always liked those.

Sounds like a good group and a lot of good food. I hope you all have a good weekend! And, I hope you’ll share pics of folks and food, especially the @gotmuddy étouffée.

Is that the roller skates chick? I don’t dare play that because I can’t afford to have that stuck in my head. 😄

Congrats on the purchase!

Our friend Google says 'Temporarily Closed'. That all sounds great!

Yeah, way too dark for me. Supposedly the Gacy documentary is good but I’ll pass. Watched ‘Bank of Dave’ on Netflix the other night. That’s a goodun that’ll leave you smiling.

I think a lot of serial killers started out torturing animals. At least that's what I heard. I don't know any.