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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-11-2018, 10:30 PM   #31
cowgirl
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The only thing I would do different is have that in a bread bowl - and if there was no bread bowl available, I'd just eat the whole pot.

That looks incredible, Jeanie, and I guarantee you were eating the best conch chowder in OK - and, let's be real - probably anywhere else for that matter.

And I know I keep saying it, but it still applies - the way you keep coming out with such different and delicious meals boggles my mind - just incredible!
lol Thanks Greg! Might be the only pot of conch chowder in oklahoma.
I love your bread bowl idea. I'll give that a go next time.
Very kind of you!
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Old 11-12-2018, 08:14 AM   #32
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Now, that's comfort food!

Looks amazing, Jeanie.
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Old 11-12-2018, 08:59 AM   #33
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That is right on time!
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Old 11-12-2018, 09:54 AM   #34
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Never had conch before, but that looks like a damned good place to start!
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Old 11-12-2018, 01:31 PM   #35
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I've eaten lot of conch, both raw and cooked. But never in chowder. That looks delicious and so pretty!
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Old 11-12-2018, 01:35 PM   #36
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Originally Posted by Smoking Piney View Post
Now, that's comfort food!

Looks amazing, Jeanie.
Thanks so much, John!

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That is right on time!
Very kind, Blue! Thanks!

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Never had conch before, but that looks like a damned good place to start!
Lloyd, I hope you give it a go sometime. Conch is pretty tasty stuff. Thanks!
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Old 11-12-2018, 01:37 PM   #37
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I've eaten lot of conch, both raw and cooked. But never in chowder. That looks delicious and so pretty!
Thanks so much, Ulc! I still need to try it ceviche style. Bet it's delicious!
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Old 11-12-2018, 03:25 PM   #38
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99.8% of our conchs end up in china town, and eventually Hong Kong, The Chinese dont boil the fresh conchs to remove the meat, instead they crack them out with a hammer, and pack and freeze for their long ocean voyage. When they do cook them, they take the cracked out raw conch, clean it up and cut into thin slices, put a handful of slices into a perforated ladle, dunk into boiling water and count to 10, thats it, tender. Or pressure cook them, Otherwise, you could re tred a tire with them and it would never where out, lol
So there ya go, conch lesson #1, lol
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Old 11-12-2018, 03:35 PM   #39
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99.8% of our conchs end up in china town, and eventually Hong Kong, The Chinese dont boil the fresh conchs to remove the meat, instead they crack them out with a hammer, and pack and freeze for their long ocean voyage. When they do cook them, they take the cracked out raw conch, clean it up and cut into thin slices, put a handful of slices into a perforated ladle, dunk into boiling water and count to 10, thats it, tender. Or pressure cook them, Otherwise, you could re tred a tire with them and it would never where out, lol
So there ya go, conch lesson #1, lol
Interesting! The only fresh conch I've had was cracked out.
Sounds bout like cooking calamari, either cook it quick or long...there's no in between.
Thanks for the info!
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Old 11-12-2018, 10:23 PM   #40
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Jen i guess i'm the only one who does not know wha conch meat is.... so tell me please..... all i know is the chowder looks divine and i would most definitely kill a bowl or 2 or 3 of it....
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Old 11-12-2018, 11:34 PM   #41
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Jen i guess i'm the only one who does not know wha conch meat is.... so tell me please..... all i know is the chowder looks divine and i would most definitely kill a bowl or 2 or 3 of it....


No there’s at least two of us. Jeanie knows though - just goes to show you how much smarter Okie gals are than Okie boys. Maybe she’ll coach me up.


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Old 11-13-2018, 09:54 AM   #42
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Jen i guess i'm the only one who does not know wha conch meat is.... so tell me please..... all i know is the chowder looks divine and i would most definitely kill a bowl or 2 or 3 of it....
Thanks Paul! The meat is really mild, reminds me of clam or calamari. There are several kinds of conch, but the ones I'm familiar with are those large pink shells that are found off the coast of Florida, the Bahamas, etc.. Hope you give it a try sometime!

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No there’s at least two of us. Jeanie knows though - just goes to show you how much smarter Okie gals are than Okie boys. Maybe she’ll coach me up.


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Kevin, I'm going to print this off for my Oklahoma male friends.
Shoot, you probably live closer to conch access than I do. Bet you could find some in Ok city or Dallas if you're ever that way. Keep me posted if you try it please.
Thanks!
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Old 11-13-2018, 02:24 PM   #43
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Thanks so much, Ulc! I still need to try it ceviche style. Bet it's delicious!
I used to frequent a small Italian place in my hometown. They made an unbelievable "seafood salad". It was scungili and calamari (conch + squid) in a very vinegary Italian dressing with some aliums. To die for! But I'll bet a ceviche will be as good or better!
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Old 11-13-2018, 02:25 PM   #44
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Interesting! The only fresh conch I've had was cracked out.
Sounds bout like cooking calamari, either cook it quick or long...there's no in between.
Thanks for the info!
Or octopus, too.
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Old 11-13-2018, 02:55 PM   #45
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I used to frequent a small Italian place in my hometown. They made an unbelievable "seafood salad". It was scungili and calamari (conch + squid) in a very vinegary Italian dressing with some aliums. To die for! But I'll bet a ceviche will be as good or better!
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Or octopus, too.
Ed, that sounds fantastic! I'd love to find a recipe for it. Thanks for posting, you've given me more ideas for the remaining conch meat I have in the freezer.
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