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Unread 08-12-2021, 11:41 AM   #31
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I once watched someone dump a handful of Frito's corn chips into their bowl of chili. WTH? Then I tried it. You will be ruined : )
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Unread 08-12-2021, 01:16 PM   #32
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Andy, I have learned when it comes to gastronomical delights to never say never.
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Unread 08-12-2021, 02:34 PM   #33
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How do you keep your impish figure Mike!??
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Unread 08-12-2021, 04:11 PM   #34
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Clean living brother.
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Unread 08-13-2021, 08:16 AM   #35
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Desmond Decker, the Skatalites, the Ethiopians, early Ska blending into Reggae: synonymous with jerk chicken, mannish water, and a cold, very cold Red Stripe. I still watch that old James Bond, Dr. No, filmed on the North Coast, Kingston, and the cool in temperature mountains of Manchester. A now long gone era. Scotch bonnet peppers, habaneros, were mixed in varying amounts in most all foods, especially coconut rice. Ya Mon. See ya at the Vintagers.
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Unread 08-13-2021, 10:04 AM   #36
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John, let’s not forget Dandy Livingstone, Toots and the Maytals, etc…
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Unread 08-13-2021, 10:17 AM   #37
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Manhattan Clam Chowder

7-10 dozen clams or 3-5 lbs chopped with broth
1 lb bacon chopped
1 medium bag of onions, chopped
3 bags shoe peg corn
2 medium cans yellow corn
2 lg cans crushed tomatoes
6 bell peppers any color, cored and chopped
7 potatoes skinned, cut into small cubes
2 lg cans mushrooms
1 TBS coarse salt
1 TBS ground black pepper
1/2 tsp dried thyme
2 cans beer

-In large pot, sauté bacon and onions for 5-10 minutes or until onions are soft
and bacon done.
-Add tomatoes, salt, black pepper, thyme. Bring to boil and reduce heat to
simmer. Simmer 45 minutes covered.
-Add potatoes and bell peppers, simmer 20 minutes covered. Stir occasionally.
-Add corn, mushrooms, clams, clam broth, uncovered and simmer 10-15
minutes. Stir occasionally. Adjust seasonings to taste.

I like to crush crackers into mine and add black pepper and hot sauce.
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Unread 08-13-2021, 01:31 PM   #38
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I like the Manhattan version but think I prefer New England Clam Chowder a skoosh more . The soups/chowders were one of my favorite things about hunting on the Eastern Shore of Maryland every resteraunt over there had their own special secret recipe for Cream of crab soup . I’m a big big fan of Maryland Cream of Crab soups , not so much She Crab Soup however . Yes sir when I hunted in Maine I ate lobster darn near three times every day and when I hunted in Dorchester county MD I ate a lot of crab be it soup , crab cakes , eggs Chesapeake or some other derivative there of . FWIW I’ve been casing the menus of the eateries in Georgetown SC in anticipation ! Sure I enjoy the shooting but the EATING is quite important also
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Unread 08-13-2021, 02:53 PM   #39
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Craig, half the fun of going to the shoots is enjoying the local cuisine. We always had our favorite eateries wherever we went. As for chowder, I prefer the Manhattan style over New England any day. Not saying I won't order NE Style, but if I have my choice it'll be Manhattan style every time. Just like steak, twitching and au poivre.
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Unread 08-13-2021, 03:07 PM   #40
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Poor Toots, passed from covid. And yes, Livingstone. Thanks Mike.
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