what constitutes a chowder
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What is Chowder? Chowder is a type of rich soup, usually made with seafood, vegetables, and cream. Traditionally, it includes a base of bacon and is thickened with broken up crackers, although variations of the dish with slightly different ingredients are made in many seafaring communities.
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Cask Whisky Presents Dram. A dram is the traditional Scotch whisky measure. Synonyms: bite, catch, drop, finger, jolt, morsel, mouthful, nibble, pinch, portion, shot, sip, slug, snifter, soupcon, taste, toothful.ask. Casks are the oak barrels in which whisky matures. A cask is the generic name for these barrels. They come in various shapes and sizes. In order to be called whisky, the spirit must have matured for at least three years in an oak barrel. Synonyms: barillet, barrel, butt, firkin, hogshead, keg, pipe.
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Types of Soup A soup can be labeled one of the following: 1  A bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster or shrimp. 2  A chowder is a thick, chunky soup.3  Traditionally, a chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese have become popular. soup can be labeled one of the following: 1  A bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster or shrimp. 2  A chowder is a thick, chunky soup.
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Chow-Chow Relish chow chow or chow chow relish is made from chopped green tomatoes and sometimes red tomatoes cabbage mustard seed or powder onions hot peppers sweet peppers and vinegar
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Midden A midden (also kitchen midden or shell heap; from early Scandinavian; Danish: mødding, Swedish regional: mödding) is an old dump for domestic waste which may consist of animal bone, human excrement, botanical material, mollusc shells, sherds, lithics (especially debitage), and other artifacts and ecofacts associated with past human occupation.
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Chow-Chow Relish Chow-Chow (or Chow-Chow Relish) is made from chopped green tomatoes (and sometimes red tomatoes), cabbage, mustard seed or powder, onions, hot peppers, sweet peppers, and vinegar.
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Gratin gratin). In addition to the well-known potato dishes such as Gratin dauphinois, cooking au gratin is a widely used cooking technique in the preparation of numerous dishes including many meat, fish, vegetable and pasta dishes, fennel, leeks, crab meat, celeriac and aubergines (eggplant).ratin). In addition to the well-known potato dishes such as Gratin dauphinois, cooking au gratin is a widely used cooking technique in the preparation of numerous dishes including many meat, fish, vegetable and pasta dishes, fennel, leeks, crab meat, celeriac and aubergines (eggplant).
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Bangers and mash For other uses, see Bangers and mash (disambiguation) . Bangers and mash, also known as sausages and mash, is a traditional British Isles dish made of mashed potatoes and sausages, the latter of which may consist of a variety of flavoured sausage made of pork or beef or a Cumberland sausage.or other uses, see Bangers and mash (disambiguation) . Bangers and mash, also known as sausages and mash, is a traditional British Isles dish made of mashed potatoes and sausages, the latter of which may consist of a variety of flavoured sausage made of pork or beef or a Cumberland sausage.
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- Examples. 1  I use the term chowder here in the sense of a milky, fishy soup. 2  Umm that's a pretty fantastic garden for an apartment dweller and the chowder is awesome. 3  Yes | No | Report from fishallday wrote 21 weeks 2 days ago chowder is amazing and that looks delicious.
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- jump to the recipes. There are two distinct types of clam chowder: Manhattan and New England styles. Manhattan-style is a tomato-based version made with clams, tomatoes, potatoes and other vegetables. New England-style is a cream based soup made similarly but minus the tomatoes.
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What Is the Difference Between Chowder and Bisque? Both are thick, rich soups, but really, the big, defining disparity between the two is the fact that the ingredients in a bisque are blended until smooth and creamy, while chowders leave the pieces intact.
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What's the difference between a chowder, a stew, a bisque, and a soup? The difference between soup and stew is stew has potatoes, and tomatoesm, and such inm it soup has just juice in it. And as for bisque, I have no idea. Therese · 2 years ago
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Clam Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are oval or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.
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Chowder In Merriam-Webster's dictionary chowder is defined as a thick soup or stew made of seafood or corn with potatoes and onions and milk or tomatoes. History. Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack.
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- The Standard on the Seven Course Gastronomique Meal May consist of the following: 1. Cold or hot hors d'oeuvre or appetizer. 2. Soup-a first-class potage, thick soup served in as soup plate, or clear soup which may be served in a cup.3. Fish or shellfish-depending on the entr e, a poultry item may be used.4. Palate cleanser.5. Main course-with appropriate vegetable garnish.. Cold or hot hors d'oeuvre or appetizer. 2. Soup-a first-class potage, thick soup served in as soup plate, or clear soup which may be served in a cup. 3. Fish or shellfish-depending on the entr e, a poultry item may be used. 4. Palate cleanser. 5. Main course-with appropriate vegetable garnish.
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Stock (food) Stock (food) Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor.
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Traditional Irish food Gallagher’s Boxty House, 20/21 Temple Bar, Dublin 2. Specializing in traditional potato pancakes or “boxty”, Gallagher’s also serves up classic Irish dishes including seafood chowder, spiced beef, bacon and colcannon, and the Dublin classic coddle. An Súgán, Clonakilty, County Cork.
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Is a Cod Loin the same as Cod fillet? Which type do Fish and chip shops use? A loin is the middle third of the fillet-the thick bit. British chippies use cod, haddock, plaice, coley, ling or pollock fillets, usually. The secret of their batter is not to use egg. Try flour, a pinch of salt and beer. Mix to a 'thick cream' consistency. If you can't get traditional British ale, use lager.
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Separating Meat, Dairy and Pareve Dairy. All foods derived from or containing milk are considered dairy, or milchig (Yiddish). This includes milk, butter, yogurt and all cheese -- hard, soft and cream. Even a small amount of dairy in a food can cause the food to be considered dairy.
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- Examples. 1  I use the term chowder here in the sense of a milky, fishy soup. Irish Blogs. 2  Umm that's a pretty fantastic garden for an apartment dweller and the chowder is awesome. The Porch Garden and a Summer Chowder. 3  Yes | No | Report from fishallday wrote 21 weeks 2 days ago chowder is amazing and that looks delicious.
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What is Chowder (the cartoon)? It is a cartoon on cartoon network made for kids and it is this weird looking kid named chowder and whoever his guardian is is a cook and chowder always does something to mess something else up. Hes a mix of a (really fat) cat, bear, and a rabbit. A clamshell.
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Hard clam The hard clam has many alternative common names. It is also known as the Northern quahog, round clam, or chowder clam. In fish markets there are specialist names for different sizes of this species of clam.The smallest legally harvestable clams are called countnecks, next size up are littlenecks, then topnecks.onfusingly, the ocean quahog is a different species, Arctica islandica, which, although superficially similar in shape, is in a different family of bivalves: it is rounder than the hard clam, usually has black periostracum, and there is no pallial sinus in the interior of the shell. Contents.
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- Cook until slightly thickened. Fish Chowder 2 tablespoons shortening3 cups water1 cup minced onion 2 cups diced potatoespound fresh fish, or small can of fish* cup nonfat dry milk 1 tablespoon flour1 teaspoon saltteaspoon pepper Cook shortening, 2 cups water, onion, potatoes, and fish until potatoes are tender.n any recipe call-ing for milk, you can add the dry milk to other dry in-gredients. Then add the required amount of water withthe other liquid in the recipe. The food value of manydishes such as casseroles can be increased by mixing in some dry milk. Check the label on your dry milk package.
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Difference between Bisque and Chowder Difference between Bisque and Chowder. Key Difference: Bisque is a French smooth, creamy, and highly seasoned soup. Bisque is mainly made from seafood, especially crustaceans, such as lobster, crab, shrimp or crayfish. Chowder, on the other hand, is a French smooth and creamy seafood or vegetable stew. It is often served with milk or cream and is mostly eaten with saltine crackers. Bisque is a French smooth, creamy, and highly seasoned soup.
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Saag 1 Saag paneer or palak paneer is a dish that contains paneer cheese and mustard leaves.  Saag gosht is a version of the dish prepared with gosht (meat), often lamb. This version of the dish is more common in Pakistan since meat is a salient part of the country's cuisine.
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pasture fodder - coarse food (especially for livestock) composed of entire plants or the leaves and stalks of a cereal crop. feed, provender - food for domestic livestock. eatage, forage, pasturage, pasture, grass - bulky food like grass or hay for browsing or grazing horses or cattle.