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08-12-2021, 01:34 PM | #33 | ||||||
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How do you keep your impish figure Mike!??
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Nothing ruins your Friday like finding out it's only Tuesday |
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08-12-2021, 03:11 PM | #34 | ||||||
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Clean living brother.
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08-13-2021, 07:16 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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The Following User Says Thank You to john pulis For Your Post: |
08-13-2021, 09:04 AM | #36 | ||||||
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John, let’s not forget Dandy Livingstone, Toots and the Maytals, etc…
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The Following User Says Thank You to Mike Koneski For Your Post: |
08-13-2021, 09:17 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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The Following 2 Users Say Thank You to Mike Koneski For Your Post: |
08-13-2021, 12:31 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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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines ! |
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The Following User Says Thank You to CraigThompson For Your Post: |
08-13-2021, 01:53 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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The Following User Says Thank You to Mike Koneski For Your Post: |
08-13-2021, 02:07 PM | #40 | ||||||
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Poor Toots, passed from covid. And yes, Livingstone. Thanks Mike.
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