MisterChrister
Quintessential Chatty Farker
- Joined
- Apr 28, 2012
- Location
- Wis-con-sin
I lubs me some chowdah, and yours looks DIVINE Lady J! Yes please, and seconds if I can!
I lubs me some chowdah, and yours looks DIVINE Lady J! Yes please, and seconds if I can!
Did you drive your truck back and forth over the conch meat to tenderize it, rather than beat it, like my mother said she did?
Shoot, I bet you're getting buried in white stuff! Hope you keep warm. Thanks! :grin:Wow! I would love a bowl of this right now. It would go incredible with all the snow we have!!!
Me too Dennis! For some reason the creamy chowder is more of a comfort to me. Thanks so much! :grin:Nice cowgirl! I too prefer cream based chowder over tomato. Your's looks outstanding!
Outstanding looking chowdah!
Fantastic job Jeanie and beautifully presented.
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. :hungry:
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!
Now, that's comfort food! :-D
Looks amazing, Jeanie. :thumb:
That is right on time!
Lloyd, I hope you give it a go sometime. Conch is pretty tasty stuff. Thanks! :grin:Never had conch before, but that looks like a damned good place to start!
I've eaten lot of conch, both raw and cooked. But never in chowder. That looks delicious and so pretty!
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