Yep, that's the kind of thing; I first had it Malaysia and you had to tell the chef when ordering how much chilli you wanted. But, to be honest, it's far better mildly spiced so you can still taste the coconut and mussels.
Mussel Recipes
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Yep, that's the kind of thing; I first had it Malaysia and you had to tell the chef when ordering how much chilli you wanted. But, to be honest, it's far better mildly spiced so you can still taste the coconut and mussels.
I'm salivating already. I'm thinking we need photo's next time someone cooks mussels 
I'll eat the tinned ones just to twig my memory. Had some locals at the west end of HWY 16 on the coast that were a taste treat to end all others.
I know where there's clam beds in clean water (no upstream grazing lease) here in the interior but even days on oatmeal can't clean out the grit so I quit.
Nobody lived here at all. Most genetic haplotypes came across Beringia and it took them 10,000 years to do it.
Imagine = slowly moving your entire culture, civilization and population. Probably again and again.
Heitsulk got here for certain 14,500 yrs BCE.
I know where there's clam beds in clean water (no upstream grazing lease) here in the interior but even days on oatmeal can't clean out the grit so I quit.
Nobody lived here at all. Most genetic haplotypes came across Beringia and it took them 10,000 years to do it.
Imagine = slowly moving your entire culture, civilization and population. Probably again and again.
Heitsulk got here for certain 14,500 yrs BCE.
I have eaten fresh water clams many times, in Sweden. Boiled with just a bit salt. Taste good if you are hungry.
A local friend has promised top show me her special blue mussel bank in Lofoten this summer, if I teach her how to harvest a crab claw without killing the crab, and how to cook limpets.
I think that is a good deal.
A local friend has promised top show me her special blue mussel bank in Lofoten this summer, if I teach her how to harvest a crab claw without killing the crab, and how to cook limpets.
I think that is a good deal.
I think I will, but with the kiwi greenlipped ones. They are good, but somehow a bit blander than the smaller blue.
I will use my home grown Scotch Bonnet though, unless the pesky Iguanas devour them while I am away..
I will use my home grown Scotch Bonnet though, unless the pesky Iguanas devour them while I am away..
So far, (25 years) I've been pretty happy since we snuck that mussel recipe out of the Zippermouth Cafe'.
I'd like a home tested tomato-base version.
Chili now goes through my system like rocket fuel so that's out for sure.
I've had the green-lips in a broth a couple of times. OK, but I'd pick the little ones.
I think that curry would be a mistake. The smoked and dried BC ones can't be quickly chewed and suddenly swallowed.
And with Paralytic Shellfish Poisoning, maybe the last thing you eat but I'm told the big oysters are the worst.
Have 3 hot dogs with cheap yellow mustard and raw onion if you're hungry.
I'd like a home tested tomato-base version.
Chili now goes through my system like rocket fuel so that's out for sure.
I've had the green-lips in a broth a couple of times. OK, but I'd pick the little ones.
I think that curry would be a mistake. The smoked and dried BC ones can't be quickly chewed and suddenly swallowed.
And with Paralytic Shellfish Poisoning, maybe the last thing you eat but I'm told the big oysters are the worst.
Have 3 hot dogs with cheap yellow mustard and raw onion if you're hungry.
It's a seafood stew made by Italian fishermen in San Francisco. The tradition began when they used to meet back at the docks and make their stew together with whatever the catch of the day was. Now it's a West Coast classic served with sourdough bread. Here's a common recipe (lie he says, never make it the same way twice (remember the original used whatever was the catch of the day)
By the way RV, you can use the above recipe and leave out the hot pepper. Also sub whole tomatoes for the tomato puree he uses (he even states use whatever tomato product you like)
Actually no. The Italian fishermen developed it once they were in San Francisco adapting their traditional cooking skills to the local seafood. The same way the German immigrants from Hamburg developed the "Hamburg Steak" in the US Midwest which evolved into the hamburger. And the Chinese immigrants in California developed Chop Suey from leftover vegetables.
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Bouillabaise! Versions of it has been consumed on the French and Italian Med. Coast since Roman times. (Remember, lots of Italians lived on the french coast. )
If not before.
Simple: take the fish and seafood that is left over / cheapest, and cook it with local herbs and spices.
The Tomato from south America revolutionised European cooking. The Potato too.
Hamburger? Yes, that is what you call it. We do not. Untill the US food invasion.
Hackebøf, hackebiff, pannbiff, frikadellen, and so on, are what we call it, we who speak another tongue!
In Sweden we have been eating Pannbiff for centuries, and the rest of Europe too.
Finely cut/ground beef or beef/pork mix, salt, pepper. Make a ball, flatten it, panfry.
Old dish.
Older than when the Vikings discovered America.
After the slaughter, you have lots of small pieces of meat offcuts.
You either make sausages, or pate, or meat patties.
Also, tougher meat benefits from being ground/ cut into small pieces.
But we eat it with steamed potatoes and some kind of sauce.
I do think it was put between bread in the US, unless ot was Earl of Sandwich.
Wiki says that is was the Germans in Germany that put the pattie between bread.
They have invented lots in Germany.
If not before.
Simple: take the fish and seafood that is left over / cheapest, and cook it with local herbs and spices.
The Tomato from south America revolutionised European cooking. The Potato too.
Hamburger? Yes, that is what you call it. We do not. Untill the US food invasion.
Hackebøf, hackebiff, pannbiff, frikadellen, and so on, are what we call it, we who speak another tongue!
In Sweden we have been eating Pannbiff for centuries, and the rest of Europe too.
Finely cut/ground beef or beef/pork mix, salt, pepper. Make a ball, flatten it, panfry.
Old dish.
Older than when the Vikings discovered America.
After the slaughter, you have lots of small pieces of meat offcuts.
You either make sausages, or pate, or meat patties.
Also, tougher meat benefits from being ground/ cut into small pieces.
But we eat it with steamed potatoes and some kind of sauce.
I do think it was put between bread in the US, unless ot was Earl of Sandwich.
Wiki says that is was the Germans in Germany that put the pattie between bread.
They have invented lots in Germany.
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Thanks, Santaman. Cioppino is the direction I want to go. My old guts can't do fire and spice anymore.
Nobody is more disappointed than me at 4 AM on the throne for the third time.
Concasse' is a skinned tomato with the seeds squished out and the flesh diced.
Seems a nicer taste than a whole tomato.
Maybe make some fougasse tomorrow. Got my kitchen cleaned up, gotta put stuff away for some room.
Nothing matter much these days but the sunshine, the warm air and the mess of melting everywhere.
I had about the worst winter of my life and I'm so pleased that it seems to be over.
Nobody is more disappointed than me at 4 AM on the throne for the third time.
Concasse' is a skinned tomato with the seeds squished out and the flesh diced.
Seems a nicer taste than a whole tomato.
Maybe make some fougasse tomorrow. Got my kitchen cleaned up, gotta put stuff away for some room.
Nothing matter much these days but the sunshine, the warm air and the mess of melting everywhere.
I had about the worst winter of my life and I'm so pleased that it seems to be over.
I have family in Grand Bahama. Big fish eaters and scuba divers.
I eat what they make for me. You might not understand how much fish I can eat.
I eat what they make for me. You might not understand how much fish I can eat.
There is a similar seafoid dish in Spain and Portugal too.
Maybe it was the Spanish that were cooking the dish in San Francisco 150 years before the Italians came, and the Italians refined and renamed it?
Maybe they ate it on Fridays and Lent?
Maybe it was the Spanish that were cooking the dish in San Francisco 150 years before the Italians came, and the Italians refined and renamed it?
Maybe they ate it on Fridays and Lent?
The basic idea of stewing seafood is worldwide. In Europe it's boulibase. On the West Coast it's cioppino. On the Gulf Coast it's gumbo. And so on and so forth. Same idea, different dishes.
The Spanish brought paella to the Gulf Coast. The Cajuns turned it into jambalaya.
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The seafood 'broth' we cook most often is Brodetto di Pesce; I'll leave you Google the many recipes available. It's a tomato based seafood stew - delicious
