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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-15-2013, 10:25 PM   #16
buccaneer
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Looks so good!
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Unread 05-15-2013, 10:29 PM   #17
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Quote:
Originally Posted by Wampus View Post
Not familiar with Cioppino, but it sure looks and sounds good!
Thanks! In a nutshell it's seasoning, tomato sauce with white wine and a bunch of seafood mixed in. Their is really no 1 way to make it.
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Unread 05-16-2013, 03:00 PM   #18
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Looks great! Love cioppino. Might now make it this weekend!
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Unread 05-16-2013, 03:32 PM   #19
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I hate salmon, but, that is a good looking cioppino. And since I am from SF Bay Area, that means it is that good.
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Unread 05-16-2013, 03:34 PM   #20
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Looks like some mighty fine eating there!
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Unread 05-16-2013, 03:35 PM   #21
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Wampus, Cioppino is a San Francisco variation of a seafood stew served in Italy, and it is also closely related to Bouillabaisse. The most common elements are a tomato sauce, heavily seasoned with spices and herbs, and soup thin, it is not thickened. Then seafood is tossed in. There is usually fish and shellfish. In the North Beach area of San Franicisco, where the dish came to fame, that is often small octopus or squid, as those were heavily caught in the bay area ports.
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Unread 05-16-2013, 04:46 PM   #22
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Quote:
Originally Posted by Smoothsmoke View Post
Thanks everyone.

J-Rod, give it ago with whatever you have on hand. That's kind of how cioppino came to be. The local fisherman just tossed in whatever they managed to catch that day. At times frozen fish can be better than fresh. Look for blast (flash) frozen.
Great tips Luis and bravo on the cook!
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Unread 05-17-2013, 11:25 PM   #23
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Quote:
Originally Posted by landarc View Post
Wampus, Cioppino is a San Francisco variation of a seafood stew served in Italy, and it is also closely related to Bouillabaisse. The most common elements are a tomato sauce, heavily seasoned with spices and herbs, and soup thin, it is not thickened. Then seafood is tossed in. There is usually fish and shellfish. In the North Beach area of San Franicisco, where the dish came to fame, that is often small octopus or squid, as those were heavily caught in the bay area ports.
Landarc is right on the money.

A bit of insight in this cool lil video right here, when local legend Phil beat Bobby Flay with his cioppino.

Part 1

Part 2

Part 3
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Unread 05-18-2013, 12:13 AM   #24
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Looks great!
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