What's Cookin? time for a tea party

Double the pie order, but hold the beans, please. My windows don't open any wider.

Well as Curly would say:

 

What???

 

I like both, but I agree

 

Looks like Homemade chicken egg rolls, I like them with sorghum molasses.

 

Not fond of Manhattan Style Chowder, New England White is always my preference. Has to be a good yet small portion of potatoes, plenty of tender clams and lots of diverse flavor. I've been all over the Country along both coasts and my fave so far with no close second is from the Seattle/Tacoma restaurant chain called Dukes. The motif is great inside featuring everything with the name "Dukes" in it from of course John Wayne to Duke Snyder to surfer king Duke Kahanamoku to The Dukes of Hazzard. This recipe has origins from the Northeast but settled in the Pacific Northwest. Check out the recipe. I've wanted to attempt it but looks quite challenging (and expensive) to try at home.

DUKE'S AWARD-WINNING “CHAMPION” CLAM CHOWDER
Makes ¾ gallon

Ingredients:

• 2 cups diced red potatoes
• 4 slices nitrite-free bacon
• ½ cup butter
• 2 cups diced onion
• 2 cups diced celery
• 1 tbsp fresh garlic, chopped
• ½ cup flour or Duke’s GF Flour Blend (see pg?)
• 2 tbsp clam base (see shopping tip, below)
• 1 ½ cups clam juice
• 1 ½ cups milk
• 2 ½ cups heavy whipping cream
• ½ tsp fresh organic basil leaves, diced small
• 1 tsp fresh organic thyme, stems removed and diced small
• ½ tsp dried marjoram
• ½ tsp black pepper
• 2 tbsp fresh organic parsley, stems removed and diced small
• 1 tbsp fresh organic dill, stems removed and diced small
• 1 lb IQF Surf Clams (all natural)

Chef “Wild” Bill tip: Custom Culinary makes an all-natural clam base developed for Duke’s. Purchase it in 1lb containers on Amazon.com under the Gold Label Clam brand.


Directions:

• Blanch potatoes in boiling water until tender. Cool and set aside.
• Cook bacon in heavy-bottomed saucepan until crispy.
• Add butter, onions, celery, and garlic, and sauté until tender. Make roux by adding flour. Stir well to incorporate.
• Continue stirring and bring mixture to 175 degrees then cook for exactly 7 minutes. Do not brown roux.
• In a separate bowl, mix clam base with clam juice until dissolved.
• Add to the roux (adding it after the roux has cooked prevents roux balls from forming).
• Add the milk and cream, then the herbs. Heat until almost boiling (185 degrees), blending constantly with a wire whisk.
• Add blanched red potatoes and Clams. Simmer at 185 degrees for 2 to 3 minutes or if possible, several hours.
  The chowder will taste dramatically better after a “cure” or when the herbs have bloomed and the flavors have fully emulsified.
• Serve at 165-175 degrees.

 

Here are some pics of the boxed store varieties of their soups. Unfortunately they don't ship out of State so I'll have to fly there (and visit my Sister) and grab some fresh in Tacoma.

 

most major cities the sheer volume is crazy to drive in and people are nutso. not all but the few make it hard on the many. roads in many cities are not built for the volume of cars. throw in some construction and it really get's people antsy. good luck have fun.

 

that's different. never dipped my egg rolls in anything but the orange duck sauce they provide sometimes the sweet and sour sauce. never made my own either. nice.

 

I’m going down to Sam Druker’s store to get the IQF Clams

I love white clam chowder

 

Anyone remember Charlie Ung’s egg rolls in East Liberty

That was the last good restaurant egg roll I had

 

These are made , and eaten the Laotian way. It's they way I learned to make them.

 

I eat them the way I learned with Laotian people when I was a kid. Wrapped in a leaf of lettuce, and dipped in a sweet nut sauce, but I don't have any of that sauce, so I use sorghum molasses instead. LoL

 

no sweet nut sauce yikes

 

I eat peanut butter and jelly on my waffles with my tea.
And I dunk