[Sca-cooks] Yankees, Hash, and Beets, was and still is: Winter comfort food...

[marilyn traber 011221]

> However, if we're going to talk stylistic legitimacy, chowder  
> containing tomatoes A) comes originally from New England and could  
> very easily be argued to have migrated from places like Newport to  
> Block Island to Montauk to Manhattan, and B) is about as old in  
> written recipe form as the white stuff.
> 
> I can see people from Maine getting all worked up about this, but 
> the  concept that one style is more legitimate than the other is 
> clearly  the result of revisionist history. If you put a nice bowl 
> of creamy  "New England" clam or fish chowder in front of an early 
> 19th century  sea captain, he might eat it and like it, but he 
> probably wouldn't  say it was like mother used to make. And he might 
> even add a jot of  tomato ketchup to it.
> 
> Personal preference is another matter entirely -- I won't argue  
> articles of faith ;-).
> 
> Adamantius, currently with a pot of each type on the stove -- don't  
> ask...

Well, Magister Spoon Tease, since you have both types there, you should have 
your recipes close to hand, or at least to mind. Why don't you tell us what 
YOU think makes an excellent chowder of each type?

Phlip, who prefers oyster stew...