Deconstructed Clam Chowder

Carmelize the flour and starch ?? What kind of chowder is this? Manhattan, New England,  Polanesian, Iranian, Mohawk?? You already added the cream with the clam juice mixed in and now you are steaming the clams? Where did the clamjuice come from prior? This is fun as BDL says. But I am confused.

I'm intrigued.  

I think the word sauted should be spelled sauteed.  There, no squiggly lines.

Ok, here's my pretentious deconstructed New England clam chowder.  Render a little bacon, finely minced.  Remove and set to the side.  In the bacon fat slowly sweat some finely minced onion with whatever chowder aromatics you like.  Add some butter and flour to make a roux.  Slowly add milk or cream until you you have a thick bechmamel.  Spread the cream in a deep dish so that the cream is an inch thick.  Gently press raw shucked clams into the cream so that they are completely submerged.  Refrigerate over night. 

Then use a cookie cutter to cut out each clam "croquette," and gently shape it into a ball if possible.  Dredge in egg and instant mashed potato flakes and deep fry until golden.  Garnish with chives and bacon crispies.  If my calculations are correct, the bechamel will loosen a little so that it's creamy and the clam will lightly steam.

I'm a genius.

Quote:

Originally Posted by Koukouvagia 

I think the word sauted should be spelled sauteed.  There, no squiggly lines.

 

isn't there also an accent (not squiggly, but a diagonal line, in which direction i have  no idea) on the first e???

as for deconstructed clam chowder, you guys have taken the clams, the bacon, the onion and the cream, but where's the soup????

Now, not to be a party pooper, but once i complained on these very forums about restaurants that pile things one on top of the other.  Meat on top of potatoes, so that to cut the meat you have to either squish it into the potatoes or lift it off, dripping and gooped up with potatoes to another part of the (no doubt empty gigantic dish, where there was plenty of room for everything).  and i was reviled and ridiculed and told i should be served my food in a sectioned plate!

BUT...... But, it is perfectly ok to take a soup (SOUP mind you) and take it apart like a mechanic taking apart a motor, and put it all over a flat dish, one part separate from the other. 

I ask you, what would happen in your virtual restaurant if i asked for a bowl and poured all those ingredients in and mixed them together??

Deconstructed anything ==Take apart== Just reverse the order of everything you did   For what or why? I don't know.

Quote:

Originally Posted by siduri 

isn't there also an accent (not squiggly, but a diagonal line, in which direction i have  no idea) on the first e???

 

as for deconstructed clam chowder, you guys have taken the clams, the bacon, the onion and the cream, but where's the soup????

 

Now, not to be a party pooper, but once i complained on these very forums about restaurants that pile things one on top of the other.  Meat on top of potatoes, so that to cut the meat you have to either squish it into the potatoes or lift it off, dripping and gooped up with potatoes to another part of the (no doubt empty gigantic dish, where there was plenty of room for everything).  and i was reviled and ridiculed and told i should be served my food in a sectioned plate!

 

BUT...... But, it is perfectly ok to take a soup (SOUP mind you) and take it apart like a mechanic taking apart a motor, and put it all over a flat dish, one part separate from the other. 

I ask you, what would happen in your virtual restaurant if i asked for a bowl and poured all those ingredients in and mixed them together??

 

Oh boy, can open, worms everywhere.  We were just having a bit of fun.  In my scenario the soup is inside the croquette so   and obviously it's not really a soup, I would call it a chowder croquette.  Obviously there would be a soup course in my virtual restaurant, the soup would be called greek-salad soup and be like a gazpacho, which is an unconstructed salad lol.

Wow, I had no idea you felt so strongly about vertical food.  I love vertical food and when it is presented in the right way it very much can be eaten by cutting into it and getting a bit of all the components.  I also have no problem moving a protein from its assigned position.  I quite like the negative space of a large dish, it is aesthetically pleasing to me and I like the way it frames the food.  I wouldn't say I like hoity toity food.  I enjoy a nice home-style presentation as well but even that doesn't guarantee that your meat will not touch the potatoes at some point.  Life is short, sometimes food will be stacked according to the chef's wishes and I try to enjoy it for what it is. 

.... that said I absolutely HATE it when restaurants put my scrambled eggs in a plate with pancakes or godforbid ontop of my french toast.  Seriously?  Seriously? 

Quote:

Originally Posted by Koukouvagia 

 

Oh boy, can open, worms everywhere.  We were just having a bit of fun.  In my scenario the soup is inside the croquette so   and obviously it's not really a soup, I would call it a chowder croquette.  Obviously there would be a soup course in my virtual restaurant, the soup would be called greek-salad soup and be like a gazpacho, which is an unconstructed salad lol.

 

Wow, I had no idea you felt so strongly about vertical food.  I love vertical food and when it is presented in the right way it very much can be eaten by cutting into it and getting a bit of all the components.  I also have no problem moving a protein from its assigned position.  I quite like the negative space of a large dish, it is aesthetically pleasing to me and I like the way it frames the food.  I wouldn't say I like hoity toity food.  I enjoy a nice home-style presentation as well but even that doesn't guarantee that your meat will not touch the potatoes at some point.  Life is short, sometimes food will be stacked according to the chef's wishes and I try to enjoy it for what it is. 

 

.... that said I absolutely HATE it when restaurants put my scrambled eggs in a plate with pancakes or godforbid ontop of my french toast.  Seriously?  Seriously? 

I HOPE it was clear i was having fun too. 

But it is true that i don't like large dishes if they';re an excuse for giving me tiny bits of food.  I don;t think meat can never touch the potatoes, but i find it disturbing to have it put on top of them - if i want to mix the flavors i will, but i don;t want to be forced to.  And it's a pain and ugly to cut meat over mashed potatoes, you just get a mess, and ugly also to move the meat to a clean part of the dish with the potatoes clinging to it.  Meat is juicy, and the juiciness is lost in the potatoes - so sad. 

deconstructed reconstructed gazpacho soup - you take all the ingredients of gazpacho and don;t puree them, except that you do leave a little of each out and puree that and you use it as a garnish for the salad. 

Juice lost in the potatoes?  That's where meat juice belongs - in the potatoes!  I use my potatoes are as vehicle to consume every last bit of gravy or meat juice in sight.

LOL at the reconstructed gazpacho soup.  We should start a restaurant featuring reconstructed food.  And our slogan will be "we serve food as it should be."

Quote:

Originally Posted by Koukouvagia 

 

Juice lost in the potatoes?  That's where meat juice belongs - in the potatoes!  I use my potatoes are as vehicle to consume every last bit of gravy or meat juice in sight.

 

LOL at the reconstructed gazpacho soup.  We should start a restaurant featuring reconstructed food.  And our slogan will be "we serve food as it should be."

Me likes me potatoes to taste o' potatoes (oh, well, sometimes o' buttah) and me meat to taste o' meat!

(when nobody's looking i would not be above drinking up the meat juice directly )

there is a southpark episode that slams the cooking shows hard cant rember what number the show was but you can find it on www.southparkstudios.com it is a great episode cartman immitates gordon ramsey perfectly. 

season 14 the creme fraiche