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<blockquote data-quote="Sialia" data-source="post: 5972784" data-attributes="member: 1025"><p><strong>Chowder with Beer. Ale, actally. Or Vermouth, if you must you wine drinking elf type</strong></p><p></p><p>Fishing is fine for the sort who like getting wet. This is a vegetarian version for those who prefer digging in the dirt. Throw fish in it if you like it better that way.</p><p> </p><p>(another favorite cook in advance, leave it on the stove until needed, serves many cheap recipe)</p><p> </p><p>Olive oil in medium hot pan, chopped onions and potatoes into the hot oil, stir until coated w/oil, then let rests a while. When the bottoms are golden, sitr 'em around and let the other side toast.</p><p> </p><p>When the onions and potatoes are slightly browned, add a tablespoon of flour and a fair amount of salt and thyme. Stir it all around together until the flour is absorbed into the taters. Throw a half glass of Newcastle Brown Ale (or vermouth) into the pan and stir that in a bit, and then turn down the heat and add enough milk to cover the potatoes completely, and drink the rest of the Newcastle, and stir. Leave it on low a while, and add a shake or two of Worcestershire sauce and some crumbled or shredded cheddar or colby jack. A spoonful of cream cheese isn't a bad idea neither. Nor a shot of Tabasco if you like that sort of thing--the vinegar helps keep the cheese from getting stringy, and o'course, it tastes like Tabascy. </p><p> </p><p>Scrape the bottom of the pot from time to time to make sure it aint't sticking. SHould be all thick and creamy now. Go ahead and add whatever precooked veggies you've a mind to, a half-bag of the frozen stuff works fine. I like limas and corn. If you're a fish eater, throw that in the pot. Leave it on a slow simmer until the fish & veg is cooked warm through (could be as little as 5-10 minutes). Adjust salt, add lots fresh ground black pepper, maybe a little more thyme. Taste it a couple times. Have another ale. Serve. Or like, leave it on low heat until GM says you may safely leave the table without bitter repurcussions.</p></blockquote><p></p>
[QUOTE="Sialia, post: 5972784, member: 1025"] [b]Chowder with Beer. Ale, actally. Or Vermouth, if you must you wine drinking elf type[/b] Fishing is fine for the sort who like getting wet. This is a vegetarian version for those who prefer digging in the dirt. Throw fish in it if you like it better that way. (another favorite cook in advance, leave it on the stove until needed, serves many cheap recipe) Olive oil in medium hot pan, chopped onions and potatoes into the hot oil, stir until coated w/oil, then let rests a while. When the bottoms are golden, sitr 'em around and let the other side toast. When the onions and potatoes are slightly browned, add a tablespoon of flour and a fair amount of salt and thyme. Stir it all around together until the flour is absorbed into the taters. Throw a half glass of Newcastle Brown Ale (or vermouth) into the pan and stir that in a bit, and then turn down the heat and add enough milk to cover the potatoes completely, and drink the rest of the Newcastle, and stir. Leave it on low a while, and add a shake or two of Worcestershire sauce and some crumbled or shredded cheddar or colby jack. A spoonful of cream cheese isn't a bad idea neither. Nor a shot of Tabasco if you like that sort of thing--the vinegar helps keep the cheese from getting stringy, and o'course, it tastes like Tabascy. Scrape the bottom of the pot from time to time to make sure it aint't sticking. SHould be all thick and creamy now. Go ahead and add whatever precooked veggies you've a mind to, a half-bag of the frozen stuff works fine. I like limas and corn. If you're a fish eater, throw that in the pot. Leave it on a slow simmer until the fish & veg is cooked warm through (could be as little as 5-10 minutes). Adjust salt, add lots fresh ground black pepper, maybe a little more thyme. Taste it a couple times. Have another ale. Serve. Or like, leave it on low heat until GM says you may safely leave the table without bitter repurcussions. [/QUOTE]
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