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

[Phil Troy / G. Tacitus Adamantius]

On Dec 6, 2005, at 7:13 PM, Robin Carroll-Mann wrote:

> Tomato may not be a quintessential ingredient of a New England  
> chowder, but neither is it a latter-day foreign interloper.   
> Likewise, potatoes and milk are common ingredients, but are not  
> required in a traditional chowder.

 From what I've seen, the basic "original" formula involves salt  
pork, onions, seafood (various), crushed biscuit and water or other  
liquid, generally layered in a large pot somewhat like an Irish stew.  
Additions are probably the result of whatever one is more likely to  
find in a given region's kitchen, and my suspicion is that good  
tomatoes (or even tomato products) were probably more common in Rhode  
Island, Connecticut and Massachusetts kitchens than in Maine ones.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04