Marshal Mo Hare, SASS #45984 5,364 Posted February 15 I make a shrimp chowder that wins this competition. I have won three times. Many guests come back for second and third servings. A serving is only 1/4 to 3/8 cup. I have been asked “where can I buy this?” many businesses in town donate something for the raffle, pay a couple bucks and maybe win something. I took a different tack, I made cookies, for 5 or 2 dollars, donate to the library and get a bag of cookies (7 or 2), no luck of the draw involved. OMG is that a lot of work. 350 cookies made, 50 to go. Then I start on the chowder. 3 Quote Share this post Link to post Share on other sites
Marshal Mo Hare, SASS #45984 5,364 Posted February 15 The ultimate ingredient in a soup is to make it the day before. That is the strategy to make this chowder the “best ever”. sign in diner: “Soup of the day: today’s 25¢, yesterday’s 50¢.” 2 Quote Share this post Link to post Share on other sites
Marshal Mo Hare, SASS #45984 5,364 Posted February 15 The cookies are 1 choc chip and Ghirardelli dark choc chips boy cookies, w nuts 2 nestles toll house, girl cookies, no nuts 3 oatmeal butterscotch 4 pistachio white chocolate 5 cranberry orange frosted 6 choc choc chip girls 7 choc choc chip boys 3 Quote Share this post Link to post Share on other sites
Preacher Ben Pray'n 10 Posted February 15 How come we have never had this chowda (RI spelling) at any of our potlucks? Quote Share this post Link to post Share on other sites
Subdeacon Joe 17,642 Posted February 15 51 minutes ago, Marshal Mo Hare, SASS #45984 said: The ultimate ingredient in a soup is to make it the day before. That is the strategy to make this chowder the “best ever”. sign in diner: “Soup of the day: today’s 25¢, yesterday’s 50¢.” Same for stews or meat sauces. Everything gets to sit around, get comfortable with everything else. When we make soup at home one common comment is "Good soup! It'll be REALLY GOOD tomorrow!" 2 Quote Share this post Link to post Share on other sites
Alpo 4,459 Posted February 15 Do you take it off the fire and let the flavors meld overnight in the refrigerator, or do you leave it on a low heat all night long? Pease porridge in the pot nine days old. Quote Share this post Link to post Share on other sites
Calamity Kris 1,563 Posted February 15 (edited) Good luck, Marshal. Sounds wonderful. Edited February 15 by Calamity Kris Quote Share this post Link to post Share on other sites
Marshal Mo Hare, SASS #45984 5,364 Posted February 15 47 minutes ago, Alpo said: Do you take it off the fire and let the flavors meld overnight in the refrigerator, or do you leave it on a low heat all night long? Pease porridge in the pot nine days old. Fridge overnight, or just outdoors in the winter, outdoors for an hour or two then the fridge till morning. Quote Share this post Link to post Share on other sites
Marshal Mo Hare, SASS #45984 5,364 Posted February 15 (edited) My plan is to run two pots. One pot with the best mix, second pot with the spuds that weren’t cut the best, maybe less shrimp maybe less cream... by then everyone has voted ))) and is just coming back for seconds thirds an fourths. first pot will be for the judges and voters, second pot will be for the folks who come back again and again. Seriously it is not that different. Edited February 15 by Marshal Mo Hare, SASS #45984 3 Quote Share this post Link to post Share on other sites
Pat Riot, SASS #13748 15,308 Posted February 15 I just ate and I am getting hungry reading this. I miss good chowder and seafood. After lots of experimentation I found that fish and seafood cause my gout flare ups. I can no longer eat my very favorite foods. But I can still fantasize about it. Quote Share this post Link to post Share on other sites
