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is that sticky rice? where is that from?
simple food looking so good...
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yea it's a black sticky rice but basically a purple colored sticky rice but healthier.. I got it from destiny a cafe in St. Paul Mn
is that sticky rice? where is that from?
simple food looking so good...
this is hard, I kinda pieced together my own recipe after reading a bunch of different recipes and watching a few youtube videos and experimenting.... so I eyeball pretty much everything and don't know any of the exact measurements :\
Yup.for the chowder?
things you need:
1 big *** onion or 2
celery
2-3 pounds of red potato
2 8 oz bottles of clam juice
frozen bag of clams or 2 (I used 1.5 last night) or use fresh clams or whatever
cup or two of chicken broth
stick of butter
AP flour
Old Bay
Salt/Pepper duh
Bay leaves
Quart of Half & Half
Quart of whipping/heavy cream
a pot for potatoes
a decently large pot for chowder
a smallish pot for the end.
start with a a big *** onion, or 2 if you like onions I guess. I used to use 2 but have since toned it back... dice it up in to medium pieces
half the stalks from celery, cut em up in to medium-small pieces... bigger if you like chunky veg
Melt half a stick of butter on low, then throw in onions and celery into melted butter, cook till translucent, prob turn up heat to medium.
Meanwhile, take 2-3 pounds (I guess) of red potato... this usually comes out to ~20 red potatoes, clean/scrub then cut into bite sized chunks, start boiling them into a separate pot. Once they're soft, use pot lid to drain out most water, leave some of the starchy left over water behind.
When onions and celery are translucent and soft, take the heat back down to low, and slowly dump in 3-4 tablespoons of flour. Stir and incorporate the flour with the melted butter and juices from onions... this should turn into a nice pasty/saucy kinda liquid with NO lumps. If its too thin still add a bit more flour till it gets thicker.
Dump in potatoes with the reserved starchy water, add 2 cups of clam juice (they come in little 8 oz bottles), add 1-2 cups of chicken broth more or less depending on how much potato water you added (I get them in cartons rather than cans so I just adjust as I go).
Add the bag of frozen clams, use 2 bags if you wanna get cray. I don't like canned clams, and I've yet to use fresh clams. The latter would probably be amazing tbh.
Throw in like 7 bay leaves, salt/pepper to taste, and Old Bay (I use quite a bit, like 5 big dashes).
Bring to a low boil, then take it down to low and simmer for 5-10 minutes or a game of FIFA or until the basketball game goes to a timeout, whatever works but make sure its on low and not violently boiling while you're away. Best strat is to have someone give it a friendly stir every few minutes.
After simmering, this is the part where I wish I had exact measurements... I add like a half quart of heavy/whipping cream (I think its the same thing) add more if you want and a full quart of half & half...
Bring to a simmer at med-low, continue cooking at low for another 20 minutes.
9 times out of 10, at this point my **** doesn't thicken up to my liking.
So I make a basic white roux, take a medium-small pot and start with half stick of butter and melt the **** out of it on low, then add 4-5 tablespoons of butter a little bit at a time, still on low.
Stir till you get a nice white muddy/wet clayish looking blob, should come together quickly, especially if you add only a tablespoon at a time and consistently stir.
Slowly pour in a ladle of soup, get as little onions/clams/celery/potato in the ladle as possible.
Temper it in and it should thin out the roux, add another 4 or 5 ladle fulls and keep stirring, at the end of it, it should have a nice breakfast gravy-like consistency.
Dump it in the big pot of almost-done chowder, stir around and it should pretty much instantly thicken up the entire pot.
Bring it to a nice simmer.
Add more Old Bay if you want, I personally hate Old Bay, but I'll use tons of it in this chowder.
You are done.
Great job.
Unable to snap pics, but attended a work spring party at Reunion. 44th and 9th, near Port Authority. Environment has an island, relaxed feel.
Cocktails were good. Tried a "Mexican Mule" and "Board to Death." Unique shots, sampled with the cocktail waitress. Appetizers wheeled out: Fish tacos, shacked cheese (mozzarella sticks), short rib banh mi. Affordable Happy Hour deals for those interested in checking the place out.
Not sure if you commute into the city like me, but the close proximity to Port Authority is an alluring proposition for Happy Hour right after work.I didn't have any appetizers, but I might check them out next time. It gets pretty packed on Friday evenings after work, though.
Spot on, I feel your pain. Thankfully the company covered all costs for 2-hour open bar and endless rounds of appetizers because I wouldn't pay $5 per small fish taco or $8 for a mozzarella stick, when looking at the menu afterwards.I've been to Reunion a few times. Food is good but expensive.