Bacon and Leeks plus Potatoes and Clams. Is this still a Chowder with no milk?
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Thanks. It’s definitely purple week!
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That looks amazing! I can practically smell it! Whether it’s a chowder or not it is just as beautiful.
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The only definitional ingredients for chowder are potatoes and some sort of cured pork. Clear chowder (no milk), like Rhode Island chowder, seems to predate the milk and cream based ones too.
So yes that is chowder.
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Thank you! We ate it all. No leftovers. One ‘secret’ I put the potatoes in the clam juice while I prepare the rest of the recipe.
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I do that for my Manhattan clam chowder. If you’re being pedantic about it chowder should only be thickened by the raw power and majesty of potatoes. Or with crumbled hard tack (usually saltines or oyster crackers these days).
Catching all excess starch off the spuds in the clam juice gives you better body.
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Yes! I use Russet potatoes because they break down enough to thicken the chowder.
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I must leave this someplace… so, here’s the place.
(What I can only interpret as ancient sous vide.)
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He seems to be doing a hot rock version of this:
Which is sorta a Japanese version of this:
Or at least takes the name Genghis Khan from it. It’s actually more closely related to Korean BBQ and it’s Japanese adaptation.
None of which is from Mongolia, and none of which appears to have existed at the time of Genghis Khan.
All stuff I ended up reading up on with regards to the konro I posted about above, and will get to eventually. Cause they’re all supposed to best over charcoal.
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GK and his droogies conquered and took lots of territory. Is it possible that others’ ethnic food made their way into Mongolia and elsewhere in GK’s travels?
edit: Just pulled this up: “Chinese influences were the most pervasive and there is a lot of use of five spice powder and wok-fried dishes…” (source: worldhistory.uc/asian-history)
(I think the vid creator added the GK favorite ref for the clicks.)
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Like I said they all seem to post date that era. By a lot. Modern stir frying didn’t even exist till about 100 years after his death.
IRRC grilling of meats in the Genghis Khany part of the world around that time was mostly skewers. Sewers being old as fuck globally. And the Mongols might have been involved in spreading them around, but it was sort of the other way around middle eastern kebabs headed east along the silk road. Thin sliced meat on a little grill thing seems to go from China out to East Asia at a later period, as a more meat evolution of local pre-existing skewer cookery.
I think the naming it after Genghis or the Mongols comes in because of the super manly meat eating reputation.
The Mongolian equivalent has an awesome name Khorkhog. But it happens in a sealed jug.
Probably. There’s a lot of, usually Russian, Youtube channels these days that are purportedly outdoor/survival channels. And they’re usually just doing some sort of over complex, not particularly practical project in a public park with click baity titles. Hence you get a guy “wilderness cooking” in a track suit, and just happening to have a giant steel pan to hand and tons of cooking oil.
Maybe they also call this Genghis Khan in his part of the world. But mostly what these channels seem to do is look at what’s popular on youtube and make a questionably historic, primitive or outdoorsy version.
As I recently found out yakitori and korean bbq are big topics of food Youtube.
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Could the khorkog have inspired dum pukht I wonder…
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That’s kinda the band of the world we talking about. But that sort of shit is old. It’s a bit like saying “I wonder if that’s how soup started”, dunno I’d be willing to say anything with confidence.
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So cute! Sorry but so delicious too. Quail from the grill with brushed on soy sauce, garlic, ginger, mirin.
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Thai red (actually only pink because more curry paste than that is over mom’s tolerance) curry with shrimp, white beans, green pepper and meatballs from the chicken sausage I made a while ago and froze in 8 oz packs just for that purpose. Vietnamese rice noodles to go with-those are slippery little buggers.
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Oh yeah, it’s very much a wheel inventor sort of problem, could have ben one brilliant person, could have sprung up independently in many places, or any number of things inbetween.
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Gotta a gift card for Snake River Farms, so I picked up a gold label American Wagyu ribeye and sent it through the yakitori grill.
I couldn’t actually finish the steak. Too rich. Hell of a piece of meat and the konro seared the hell out of it.
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Oh my glob!..
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