[Sca-cooks] chowder - OOP

[Erika Thomenius]

>>   For all I
>>know, it may have come from a can.  And it was noxious.
>
>Under/overcooked tomato-sour noxious, no?

Ex-actly.


>
>A counterchallenge, though, since your confidence level is so high.
>Find a modern chowder recipe, which produces the thick, smoothish
>(excepting clams or taters, that is), white milk and/or cream stuff
>that most people today associate with New England, that is older than
>1900. Do we have a deal?
>
>And the honor and glory, of course, lie in the attempt, so never fear
>on that score.
>
>Adamantius


Aha!  The gauntlet is thrown!  Your counter is accepted, sir, and away I run
to the library!  :)

-Gytha "My strength is great because my cause is just" Karlsdotter



-----------------------------------------

Living in fear that someone is going to spot the zipper at the back of my
grown-up suit.


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