On Tue, 07 Oct 2003 10:46:05 GMT, "Edwin Pawlowski" >
wrote:

>
>"Jack Schidt®" > wrote in message
>>
>> The
>> stuff I get in some of the restaurants is too thick; they must be using
>corn
>> starch or something the like. I prefer my chowder au naturel, in fact I
>> prefer the Rhode Island style with no cream and a heavy hand on the black
>> pepper.
>
>Seems as though "thickness" is becoming equated with"quality" some how. It
>can be thick and blechhhh or thin and tasty though.
>Ed

I still have nightmares of clam chowder in Michigan. "This is great
clam chowder, it's so thick you can stand a spoon up in it!"
Everywhere- wallpaper paste.

Sue(tm)
Lead me not into temptation... I can find it myself!