I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

-Thanks

On Feb 12, 8:10�pm, James Egan wrote:

> I just looked at about a dozen Manhattan clam
> chowder recipes, and they all called for tomatoes, �
> diced tomatoes, or tomato paste. �One of my
> favorite Manhattan chowders I get at a restaurant,
> does not have tomatoes in it, at least that I can tell. �

What is the name and address of this restaurant?

On Tue, 12 Feb 2008 20:20:04 -0800, KevinS wrote:

> On Feb 12, 8:10pm, James Egan wrote:
>
>> I just looked at about a dozen Manhattan clam
>> chowder recipes, and they all called for tomatoes,
>> diced tomatoes, or tomato paste. One of my
>> favorite Manhattan chowders I get at a restaurant,
>> does not have tomatoes in it, at least that I can tell.
>
> What is the name and address of this restaurant?


The 7 seas in Long Beach Island. Why do you ask?

In article >,
James Egan > wrote:

> I just looked at about a dozen Manhattan clam chowder recipes, and they
> all called for tomatoes, diced tomatoes, or tomato paste. One of my
> favorite Manhattan chowders I get at a restaurant, does not have tomatoes
> in it, at least that I can tell. Can someone recommend a Manhattan clam
> chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
> the restaurant uses a little tomato paste (or whatever), but also uses
> some beef base.

I think what you're actually looking for is not Manhattan-style (afaik
that's always inherently tomato-based) but Rhode Island style. There's a
recipe on page 20 of "The Providence and Rhode Island Cookbook" by Linda
Beaulieu (ISBN 0762731370), if that's any help -- it's based on clam
broth, with salt pork, onions, potatoes, and chopped clams, with white
pepper and worcestershire for seasoning. You could try adding a bit of
beef base and tomato paste to it.

Quick and dirty recipe paraphrase follows (makes one hell of a lot of
chowder):

1 gallon clam juice
1/4 lb salt pork, diced
1/2 c diced onions
8 lbs all-purposed potatoes, peeled and in 1/2 in dice
1 tbsp white pepper
1 tbsp Worcestershire sauce
2 c chopped, cooked quahog clams

Heat the clam juice to a simmer in a large stockpot and set aside,
covered.

In a frying pan, fry the salt pork, then remove when the fat is rendered
and saute the onions until translucent but not brown. Add the onions to
the stockpot and bring the clam juice to a simmer. Add the potatoes and
simmer until tender. Add the rest of the ingredients and simmer until
heated through, then serve.

"James Egan" > wrote in message
. ..
>I just looked at about a dozen Manhattan clam chowder recipes, and they
> all called for tomatoes, diced tomatoes, or tomato paste. One of my
> favorite Manhattan chowders I get at a restaurant, does not have tomatoes
> in it, at least that I can tell. Can someone recommend a Manhattan clam
> chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
> the restaurant uses a little tomato paste (or whatever), but also uses
> some beef base.
>
> -Thanks
>

Manhattan chowder has tomato. You probably want Rhode Island that has a
clear base.

"James Egan" > wrote in message
. ..
>I just looked at about a dozen Manhattan clam chowder recipes, and they
> all called for tomatoes, diced tomatoes, or tomato paste. One of my
> favorite Manhattan chowders I get at a restaurant, does not have tomatoes
> in it, at least that I can tell. Can someone recommend a Manhattan clam
> chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
> the restaurant uses a little tomato paste (or whatever), but also uses
> some beef base.
>
> -Thanks

Manhattan <has> tomato in it. That's what's wrong with it. Try New England!

Felice

"Felice" > wrote in message
. ..
>
> "James Egan" > wrote in message
> . ..
>>I just looked at about a dozen Manhattan clam chowder recipes, and they
>> all called for tomatoes, diced tomatoes, or tomato paste. One of my
>> favorite Manhattan chowders I get at a restaurant, does not have tomatoes
>> in it, at least that I can tell. Can someone recommend a Manhattan clam
>> chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
>> the restaurant uses a little tomato paste (or whatever), but also uses
>> some beef base.
>>
>> -Thanks
>
> Manhattan <has> tomato in it. That's what's wrong with it. Try New
> England!
>
> Felice
>


That's got milk. He wants something without milk (or cream or whatever).

On Feb 12, 10:10 pm, James Egan > wrote:
> I just looked at about a dozen Manhattan clam chowder recipes, and they
> all called for tomatoes, diced tomatoes, or tomato paste. One of my
> favorite Manhattan chowders I get at a restaurant, does not have tomatoes
> in it, at least that I can tell. Can someone recommend a Manhattan clam
> chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
> the restaurant uses a little tomato paste (or whatever), but also uses
> some beef base.
>
> -Thanks

I always thought Manhattan clam chowder was tomato based, and New
England clam chowder was cream based (no tomato). I've never had a
clam chowder with a clear base.

N.

"Nancy2" > wrote in message
...
> On Feb 12, 10:10 pm, James Egan > wrote:
>> I just looked at about a dozen Manhattan clam chowder recipes, and they
>> all called for tomatoes, diced tomatoes, or tomato paste. One of my
>> favorite Manhattan chowders I get at a restaurant, does not have tomatoes
>> in it, at least that I can tell. Can someone recommend a Manhattan clam
>> chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
>> the restaurant uses a little tomato paste (or whatever), but also uses
>> some beef base.
>>
>> -Thanks
>
> I always thought Manhattan clam chowder was tomato based, and New
> England clam chowder was cream based (no tomato). I've never had a
> clam chowder with a clear base.
>
> N.


Lots of similar things exist:
http://www.elise.com/recipes/archive...illabaisse.php

I've had a few versions made without the tomatoes. They all rocked.

"Edwin Pawlowski" > wrote in news:V4Asj.10902$J41.3018
@newssvr14.news.prodigy.net:

> You probably want Rhode Island that has a
> clear base.

From a google search http://tinyurl.com/27lg67

(Personally I prefer a New England Style.)

Rhode Island Clam Chowder


1/2 cup diced onion
1/2 cup diced celery
2 Tablespoons melted butter
8 ounces RI Quahogs clams, chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled and coarsely chopped potatoes
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup Half & Half or heavy cream
Dash thyme
Dash salt
Dash white pepper

In a 3-quart saucepan, saute onion and celery in 2 Tablespoons butter
until transparent. Add liquid from clams, clam juice, chicken broth and
potatoes. Simmer until potatoes are tender.

In a separate pan, add 1/4 cup butter. Stir in flour mixture. Mix until
smooth. Do not brown. Gently stir flour mixture into soup. Add clams,
milk and half & half or cream. Stir gently until thickened. Add
seasonings. Stir and enjoy!

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
> wrote:
snip>>
>
>I always thought Manhattan clam chowder was tomato based, and New
>England clam chowder was cream based (no tomato). I've never had a
>clam chowder with a clear base.
>
>N.

Hey Nancy, there is such a beast. It's called Rhode Island Style.

FWIW: OUAT (Once upon a time) NE chowder was non-dairy. There
is a book for literate foodies - called the Literate Gourmet, that
researches old (contemporary) recipes described in classic
literature. The clear base chowder is described in conjunction
with Ishmael and Queequeg's eating at the Try Pots (Moby
Dick). Recipe dates from about 1830. I think it was by
the sister of Harriet Beecher Stowe.

A-

"JoeSpareBedroom" wrote:
>
> I've had a few versions made without the tomatoes.
> They all rocked.

Huh? Rocked? After consuming your clam chowder were you sitting on
the terlit rocking back and forth in agony attempting to expel that
vileness... must've been made with cyberclam-bearded!

Merriam Webster

rock
verb
Etymology: Middle English rokken, from Old English roccian; akin to
Old High German rucken to cause to move
transitive senses
1 a : to move back and forth in or as if in a cradle b : to wash
(placer gravel) in a cradle
2 a : to cause to sway back and forth <a boat rocked by the waves> b
(1) : to cause to shake violently (2) : to daze with or as if with a
vigorous blow <a hard right rocked the contender> (3) : to astonish or
disturb greatly <the scandal rocked the community>
intransitive senses
1 : to become moved backward and forward under often violent impact ;
also : to move gently back and forth
2 : to move forward at a steady pace ; also : to move forward at a
high speed <the train rocked through the countryside>
3 : to sing, dance to, or play rock music
synonym see SHAKE
- rock the boat : to do something that disturbs the equilibrium of a
situation
---

On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
> wrote:

FWIW: Old chowder recipes often call for thickening with ship's
bisquit, not the easiest puppy to find. Use unflavored matzos,
crushed before adding at the end of the cooking cycle.

A-

wrote in news:j9f6r3t8bmccm67u6f60e80pba4em1fn1a@
4ax.com:

> On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
> > wrote:
>
> FWIW: Old chowder recipes often call for thickening with ship's
> bisquit, not the easiest puppy to find. Use unflavored matzos,
> crushed before adding at the end of the cooking cycle.
>
> A-

Try using instant potato flakes as a thickener instead.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Sheldon" > wrote in message
...
> "JoeSpareBedroom" wrote:
>>
>> I've had a few versions made without the tomatoes.
>> They all rocked.
>
> Huh? Rocked? After consuming your clam chowder were you sitting on
> the terlit rocking back and forth in agony attempting to expel that
> vileness... must've been made with cyberclam-bearded!


It's time to call nurse Bruno and tell him you need your meds.

"hahabogus" > wrote in message
...
> wrote in news:j9f6r3t8bmccm67u6f60e80pba4em1fn1a@
> 4ax.com:
>
>> On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
>> > wrote:
>>
>> FWIW: Old chowder recipes often call for thickening with ship's
>> bisquit, not the easiest puppy to find. Use unflavored matzos,
>> crushed before adding at the end of the cooking cycle.
>>
>> A-
>
> Try using instant potato flakes as a thickener instead.


I think we have the winner of the simple solution of the day award!

Nancy2 > wrote:
>
> I always thought Manhattan clam chowder was tomato based, and New
> England clam chowder was cream based (no tomato).

That seems a popular distinction but it doesn't mean those are
the only two styles just that they are the two most popular styles.

> *I've never had a clam chowder with a clear base.

You've missed out. Go to the outer banks of North Carolina and
try their local style. It's clear, simple, and delicious. Definitely
opened my viewpoint to include less well known styles.

On Wed, 13 Feb 2008 19:11:39 GMT, "JoeSpareBedroom"
> wrote:

>"hahabogus" > wrote in message
...
>> wrote in news:j9f6r3t8bmccm67u6f60e80pba4em1fn1a@
>> 4ax.com:
>>
>>> On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
>>> > wrote:

>
>I think we have the winner of the simple solution of the day award!
>
Been there, done that. Different flavor... Ship's bisquit and matzos
are both (gasp!) baked! While tater flakes are a useful thickener,
they are more bland.

A-

> wrote in message
...
> On Wed, 13 Feb 2008 19:11:39 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"hahabogus" > wrote in message
.. .
>>> wrote in
>>> news:j9f6r3t8bmccm67u6f60e80pba4em1fn1a@
>>> 4ax.com:
>>>
>>>> On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
>>>> > wrote:
>
>>
>>I think we have the winner of the simple solution of the day award!
>>
> Been there, done that. Different flavor... Ship's bisquit and matzos
> are both (gasp!) baked! While tater flakes are a useful thickener,
> they are more bland.
>
> A-


So? You're using it as a thickener, not a deblandulating ingredient.

On Wed, 13 Feb 2008 20:14:03 GMT, "JoeSpareBedroom"
> wrote:

>> Been there, done that. Different flavor... Ship's bisquit and matzos
>> are both (gasp!) baked! While tater flakes are a useful thickener,
>> they are more bland.
>>
>> A-
>
>
>So? You're using it as a thickener, not a deblandulating ingredient.
>b

If I wanted just a thickener, I could use a Sysco synthetic
thickener that has no flavor at all. Personally, I sort of think
flavor has a place in cooking. Also, it's fun to try to replicate old
dishes.

Note, grasshopper:

You could use lard, bacon drippings, olive oil, canola or buitter
to make a chicken paprikas. According to your rationale, they're
all just sauteeing oil so it makes no difference. I don't agree.
Peanut oil is not a good substitute for EVOO in salads, either.

Matzos and oyster crackers add a light toasty flavor to the
mix. Also, old chowders were often flavored with mace. Ever
tried it?

A-

> wrote in message
...
> On Wed, 13 Feb 2008 20:14:03 GMT, "JoeSpareBedroom"
> > wrote:
>
>>> Been there, done that. Different flavor... Ship's bisquit and matzos
>>> are both (gasp!) baked! While tater flakes are a useful thickener,
>>> they are more bland.
>>>
>>> A-
>>
>>
>>So? You're using it as a thickener, not a deblandulating ingredient.
>>b
>
> If I wanted just a thickener, I could use a Sysco synthetic
> thickener that has no flavor at all. Personally, I sort of think
> flavor has a place in cooking. Also, it's fun to try to replicate old
> dishes.
>
> Note, grasshopper:
>
> You could use lard, bacon drippings, olive oil, canola or buitter
> to make a chicken paprikas. According to your rationale, they're
> all just sauteeing oil so it makes no difference. I don't agree.
> Peanut oil is not a good substitute for EVOO in salads, either.
>
> Matzos and oyster crackers add a light toasty flavor to the
> mix. Also, old chowders were often flavored with mace. Ever
> tried it?
>
> A-


Yep!

On Wed, 13 Feb 2008 12:00:47 -0800 (PST), Doug Freyburger
> wrote:

>Nancy2 > wrote:
>>
>> I always thought Manhattan clam chowder was tomato based, and New


>You've missed out. Go to the outer banks of North Carolina and
>try their local style. It's clear, simple, and delicious. Definitely
>opened my viewpoint to include less well known styles.

Sounds interesting! While I've been through the Carolinas (and
*love* the BBQ, I never thought to try their chowder. Can you
point us to a recipe?

A- in Texas...

On Feb 12, 8:27�pm, James Egan > wrote:
> On Tue, 12 Feb 2008 20:20:04 -0800, KevinS wrote:

> > On Feb 12, 8:10pm, James Egan wrote:

> >> I just looked at about a dozen Manhattan clam
> >> chowder recipes, and they all called for tomatoes,
> >> diced tomatoes, or tomato paste. One of my
> >> favorite Manhattan chowders I get at a restaurant,
> >> does not have tomatoes in it, at least that I can tell.

> > What is the name and address of this restaurant?

> The 7 seas in Long Beach Island. �Why do you ask?

As in New Jersey?

I'm curious about whether geography plays a role in this
untypical preparation.

As others have written, Manhattan CC is tomato-based
in my experience. New England is milky/creamy. Rhode
Island is clam liquor/fish stock based. II prefer Rhode
Island but don't dislike the others. I'll skip the thickeners.

In article >,
wrote:

> On Wed, 13 Feb 2008 12:00:47 -0800 (PST), Doug Freyburger
> > wrote:

> Sounds interesting! While I've been through the Carolinas (and
> *love* the BBQ, I never thought to try their chowder. Can you
> point us to a recipe?
>
> A- in Texas...


Oh my Alex!! The dead have risen!!! LOL!
I'm still working on the jar of Texas Gunpowder you sent several years
ago, Art.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!

One time on Usenet, KevinS > said:
> On Feb 12, 8:27=EF=BF=BDpm, James Egan > wrote:
> > On Tue, 12 Feb 2008 20:20:04 -0800, KevinS wrote:
>
> > > On Feb 12, 8:10pm, James Egan wrote:
>
> > >> I just looked at about a dozen Manhattan clam
> > >> chowder recipes, and they all called for tomatoes,
> > >> diced tomatoes, or tomato paste. One of my
> > >> favorite Manhattan chowders I get at a restaurant,
> > >> does not have tomatoes in it, at least that I can tell.
>
> > > What is the name and address of this restaurant?
>
> > The 7 seas in Long Beach Island. =EF=BF=BDWhy do you ask?
>
> As in New Jersey?
>
> I'm curious about whether geography plays a role in this
> untypical preparation.
>
> As others have written, Manhattan CC is tomato-based
> in my experience. New England is milky/creamy. Rhode
> Island is clam liquor/fish stock based. II prefer Rhode
> Island but don't dislike the others. I'll skip the thickeners.

If you're not fond of thickened clam chowder, Kevin, you may
like mine. It's a New England chowder, but not thick:

Creamy Clam Chowder

5 C. potato, peeled and diced

1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
¼ C. reserved clam liquid
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 tsp. salt
1 T. dried parsley OR
1 tsp. fresh parsley, chopped fine

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove 3/4 C.
of cooking water. Mash potatoes lightly, leaving larger chunks as
desired. Add butter, milk, half & half, and clam liquid. Reheat to
scalding -- do NOT boil! Remove from heat, add parsley.

--
Jani in WA

On Feb 13, 8:57�pm, Little Malice wrote:

> If you're not fond of thickened clam chowder, Kevin,
> you may like mine. It's a New England chowder, but
> not thick:

> Creamy Clam Chowder

Recipe noted. Thank you!

On Wed, 13 Feb 2008 20:51:12 -0600, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>
>> On Wed, 13 Feb 2008 12:00:47 -0800 (PST), Doug Freyburger
>> > wrote:
>
>> Sounds interesting! While I've been through the Carolinas (and
>> *love* the BBQ, I never thought to try their chowder. Can you
>> point us to a recipe?
>>
>> A- in Texas...
>
>
>Oh my Alex!! The dead have risen!!! LOL!
>I'm still working on the jar of Texas Gunpowder you sent several years
>ago, Art.

I didn't recognize the signature. Glad to see Art back. Reminds me
to get out the recipe for red beans and rice. BTW I now have both
River Road cookbooks.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

James Egan wrote:
>
> I just looked at about a dozen Manhattan clam chowder recipes, and they
> all called for tomatoes, diced tomatoes, or tomato paste. One of my
> favorite Manhattan chowders I get at a restaurant, does not have tomatoes
> in it, at least that I can tell. Can someone recommend a Manhattan clam
> chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
> the restaurant uses a little tomato paste (or whatever), but also uses
> some beef base.
>
> -Thanks

Manhattan clam soup (it's *not* chowder no mater how much they try to
claim it is) has tomato.

New England clam chowder has no tomato and has milk or cream.

Rhode Island clam chowder has a clear broth, no tomato, milk or cream.

Spend several decades in CT in the middle of the different types and you
learn these things...

On Feb 13, 12:52 pm, wrote:
> On Wed, 13 Feb 2008 08:58:28 -0800 (PST), > wrote:
>
> snip>>
>
>
>
> >I always thought Manhattan clam chowder was tomato based, and New
> >England clam chowder was cream based (no tomato). I've never had a
> >clam chowder with a clear base.
>
> >N.
>
> Hey Nancy, there is such a beast. It's called Rhode Island Style.
>
> FWIW: OUAT (Once upon a time) NE chowder was non-dairy. There
> is a book for literate foodies - called the Literate Gourmet, that
> researches old (contemporary) recipes described in classic
> literature. The clear base chowder is described in conjunction
> with Ishmael and Queequeg's eating at the Try Pots (Moby
> Dick). Recipe dates from about 1830. I think it was by
> the sister of Harriet Beecher Stowe.
>
> A-

I wasn't saying there isn't any such thing as RI clam chowder - merely
observing that I'd never had it. I've heard plenty of people talking
about it.

N.

Pete C. > wrote:

>Manhattan clam soup (it's *not* chowder no mater how much they try to
>claim it is) has tomato.

Does it not have potato in it?

Steve

On Wed, 13 Feb 2008 20:14:03 GMT, "JoeSpareBedroom"
> wrote:

> wrote in message
.. .
>> On Wed, 13 Feb 2008 19:11:39 GMT, "JoeSpareBedroom"
>> > wrote:
>>
>>>"hahabogus" > wrote in message
. ..
>>>> wrote in
>>>> news:j9f6r3t8bmccm67u6f60e80pba4em1fn1a@
>>>> 4ax.com:
>>>>
>>>>> On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
>>>>> > wrote:
>>
>>>
>>>I think we have the winner of the simple solution of the day award!
>>>
>> Been there, done that. Different flavor... Ship's bisquit and matzos
>> are both (gasp!) baked! While tater flakes are a useful thickener,
>> they are more bland.
>>
>> A-
>
>
>So? You're using it as a thickener, not a deblandulating ingredient.
>

'deblandulating.' i like it.

your pal,
blake

One time on Usenet, KevinS > said:
> On Feb 13, 8:57=EF=BF=BDpm, Little Malice wrote:
>
> > If you're not fond of thickened clam chowder, Kevin,
> > you may like mine. It's a New England chowder, but
> > not thick:
>
> > Creamy Clam Chowder
>
> Recipe noted. Thank you!

Happy to share -- it's one of my favorite things about rfc... :-)

--
Jani in WA

On Wed, 13 Feb 2008 20:51:12 -0600, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>
>> On Wed, 13 Feb 2008 12:00:47 -0800 (PST), Doug Freyburger
>> > wrote:;\l
>
>Oh my Alex!! The dead have risen!!! LOL!
>I'm still working on the jar of Texas Gunpowder you sent several years
>ago, Art.

Hww could I rest without you, dear heart? Although I can say
without blushing that the jams you sent us have long since
passed into the great beyond. I did try duplicating (ah, the hubris of
it!) your mango-kiwi. It responded by blowing up in my bread
machine (I was using the so-called jam cycle). The incident
ranks right up there with the sticky-pizza-peel story......

A-

On Thu, 14 Feb 2008 07:00:18 -0500, The Cook >
wrote:

>On Wed, 13 Feb 2008 20:51:12 -0600, Melba's Jammin'
> wrote:
>
>>In article >,
>> wrote:
>>
>>> On Wed, 13 Feb 2008 12:00:47 -0800 (PST), Doug Freyburger
>>> > wrote:

>I didn't recognize the signature. Glad to see Art back. Reminds me
>to get out the recipe for red beans and rice. BTW I now have both
>River Road cookbooks.

Back at ya', girl! Congrats on getting the RR Cookbooks. Two new
developments... found a Cajun Country Cookbook called the Pirate's
Pantry, although it seems a little more homogenized than the RRCB's.
FWIW: There is a school of thought that starts RBR not with ham, not
with Tasso, not with Andouille, but with "pickle meat". This is pork
that has been sour brined. See:

http://www.gumbopages.com/food/pickle-meat.html

Nice to see you're alive and well. More later!

A-

On Fri, 15 Feb 2008 15:21:23 -0600, arthur alexander
> wrote:

>On Wed, 13 Feb 2008 20:51:12 -0600, Melba's Jammin'
> wrote:
>
>>In article >,
>> wrote:
>>
>>> On Wed, 13 Feb 2008 12:00:47 -0800 (PST), Doug Freyburger
>>> > wrote:;\l
>
>Hww could I rest without you, dear heart? Although I can say
>without blushing that the jams you sent us have long since
>passed into the great beyond. I did try duplicating (ah, the hubris of
>it!) your mango-kiwi. It responded by blowing up in my bread
>machine (I was using the so-called jam cycle). The incident
>ranks right up there with the sticky-pizza-peel story......
>
my browser must be hitting the cooking sherry. This was for Barb!

A-

In article >,
arthur alexander > wrote:

> On Wed, 13 Feb 2008 20:51:12 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > wrote:
> >
> >> On Wed, 13 Feb 2008 12:00:47 -0800 (PST), Doug Freyburger
> >> > wrote:;\l
> >
> >Oh my Alex!! The dead have risen!!! LOL!
> >I'm still working on the jar of Texas Gunpowder you sent several years
> >ago, Art.
>
> Hww could I rest without you, dear heart? Although I can say
> without blushing that the jams you sent us have long since
> passed into the great beyond. I did try duplicating (ah, the hubris of
> it!) your mango-kiwi. It responded by blowing up in my bread
> machine (I was using the so-called jam cycle). The incident
> ranks right up there with the sticky-pizza-peel story......
>
> A-


<g> You dork. Next time follow the damn directions!! LOL!

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!