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Potato fish chowder with artistic embellishments

post #1 of 7
Thread Starter 

Well not quite but tonight I threw whatever I wanted into my recipe with the only worry being conflicting flavors on a grand scale.

 

It was a potato fish chowder that started with a saute of garlic, leeks, shallots, sweet onion, red pepper then I added all my chicken and vegetable stock, potatoes, a bottle of clam juice  a can of clams and the juice, a couple T of honey, 2 T lemon juice, 1 T Worstershire, a little corriander, sea salt, ground pepper, a touch hot pepper, Tilamook Cheddar Cheese and Parmesian, 8 oz sour cream, 1/4 cup wheat germ, cooked shrimp, tilapia, frozen corn, cilantro.  Why not make a giant batch if you are rockin and rolling?

 

I have made major deviations from the standard recipe.

 

Perhaps the recipe police will cite me for deviant behavior.

post #2 of 7

So, how'd it taste?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 7

If it was good, don't change a thing, if it was bad, don't do it again............Take two aspirin and call me in the morning

post #4 of 7
Thread Starter 

My wife and I like it.  I was toying with the idea of curry sauce but that would not work, it would complicate the tastes.  I would describe the taste as a little broad perhaps, maybe lacking focus but enjoyable.  I couple high notes might be nice, I forgot the bay leaf, I did have tarragon in the soup although I am not sure what it tastes like.

 

I would think there would be a way to describe a foods taste in a musical way, bring out the bass, up the tempo etc.  (No LOL)  Serious

post #5 of 7
Quote:
Originally Posted by kevin20422 View Post

My wife and I like it.  I was toying with the idea of curry sauce but that would not work, it would complicate the tastes.  I would describe the taste as a little broad perhaps, maybe lacking focus but enjoyable.  I couple high notes might be nice, I forgot the bay leaf, I did have tarragon in the soup although I am not sure what it tastes like.

 

I would think there would be a way to describe a foods taste in a musical way, bring out the bass, up the tempo etc.  (No LOL)  Serious


As I read your dish ingredients, it really has too much going on. The cheese and fish for example. Fish is easy to overpower with cheese and you picked some strong cheese. By calling it fish chowder, i would think you'd want the focus on the fish.

 

The wheat germ too seems out of place in a fish chowder.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 7
Thread Starter 

I dont like the taste of tilapia but we have alot of it and it is priced right.  I suppose next time I will focus on the clams and shrimp and just skip the tilapia.  I had some wheat germ I wanted to use up but I guess I should not use my soup as a catch all for everything in the house that needs to be used.

 

Good point and thanks.

post #7 of 7

It can be tempting to clear out what you have plenty of in a soup. And many soups are good for this.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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