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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 11-13-2018, 04:17 PM   #46
16Adams
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I’ll take a bowl of that chowder 24/7/365

Last edited by 16Adams; 11-13-2018 at 05:08 PM..
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Old 11-13-2018, 04:26 PM   #47
KevinJ
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Forecast tomorrow is heavy rain with a high of 48

I think I could use a few bowls of that tomorrow Jeanie, looks delicious, I'm sure it warms the soul
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Old 11-13-2018, 04:35 PM   #48
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Four FOUR pages and not ONE innuendo remark about conch. I don't know whether to be proud or very VERY disappointed.



On topic. I frikkin LOVE every version of chowder so long as it's not red. I like the pressure cooker version of conch or...…. beating the bejeezus out of it. (once again...innuendo moment).
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Old 11-13-2018, 04:37 PM   #49
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Jeannie,

Here you go! Improvise as usual! https://www.seriouseats.com/2016/03/...ood-salad.html

There are others out there. The scungilli mostly seems to go in uncooked.
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Old 11-13-2018, 06:14 PM   #50
cowgirl
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Quote:
Originally Posted by 16Adams View Post
I’ll take a bowl of that chowder 24/7/365
I'd sure trade for some of your chili! lol

Quote:
Originally Posted by KevinJ View Post
Forecast tomorrow is heavy rain with a high of 48

I think I could use a few bowls of that tomorrow Jeanie, looks delicious, I'm sure it warms the soul
Thanks Kevin! Living where you do, I'm sure you have access to some great conch dishes. I envy you!

Quote:
Originally Posted by lantern View Post
Four FOUR pages and not ONE innuendo remark about conch. I don't know whether to be proud or very VERY disappointed.



On topic. I frikkin LOVE every version of chowder so long as it's not red. I like the pressure cooker version of conch or...…. beating the bejeezus out of it. (once again...innuendo moment).
Thanks Chris!
I'm a fan of the creamier chowders too.

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Jeannie,

Here you go! Improvise as usual! https://www.seriouseats.com/2016/03/...ood-salad.html

There are others out there. The scungilli mostly seems to go in uncooked.
Wow! Looks and sounds incredible! Thank you for the link Ed, I hope to give this a try as soon as I'm able.
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Old 11-14-2018, 09:38 AM   #51
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Yum! I need some! Gimmee!
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Old 11-14-2018, 09:50 AM   #52
cowgirl
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Yum! I need some! Gimmee!
Thank you JB! I'll fedex a bowl to ya.
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Old 11-14-2018, 11:15 AM   #53
16Adams
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You know where I live and the local cuisine, so just curious- can you smash it flat and chicken fry conchs?
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Old 11-14-2018, 11:25 AM   #54
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Quote:
Originally Posted by 16Adams View Post
You know where I live and the local cuisine, so just curious- can you smash it flat and chicken fry conchs?
I bet so Adams! Stingerhook (Marty) posted a link to "cracked conch". Looks like tenderized and fried conch strips or pieces. https://www.trubahamianfoodtours.com...cracked-conch/

I'm hoping to give it a try.

Bet you can find conch at a good seafood store there. Keep me posted if you do please.
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Old 11-14-2018, 11:27 AM   #55
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You know where I live and the local cuisine, so just curious- can you smash it flat and chicken fry conchs?
Breaded and fried is the only way I've eaten it here in Michigan, unless someone has used the meat in some seafood chowder. I've found it quite chewy.
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