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On Mon, 1 Jan 2018 11:26:37 -0700, graham > wrote:

>On 2018-01-01 10:04 AM, wrote:
>
>>
>> Usually the crime is overcooking. At my local eatery he does great
>> fish and chips but I always send the server in with the message, 'the
>> one who doesn't like it overcooked' and it is perfect everytime. He
>> came out to chat with me once and said that he overcooks the fish
>> because that's how most people like it. You cook try asking the cook
>> not to overcook and see if you like it better.
>>
>I heard Mike Duffy when he was still a CBC reporter, recommend a chippy
>in Halifax that he said served the best fish & chips in the Maritimes.
>I went there when in town on business. I had their clam chowder followed
>by F&C. The chowder was excellent but the F&C just OK but nothing
>special. I complimented them on the chowder and the woman replied that I
>should have ordered the fish chowder because that had "larbster" in it.

That is correct though, the larbster should only be in fish chowder.
Clam or mussel chowder stand on their own because of their strong
flavour. The Newfie who taught me about chowders always recommended
that with fish chowder the one thing that must be there was haddock.
Oft times when I have made it without, it is not quite as good, I
think the haddock somehow spreads the flavour. She also when it was
cooked added Carnation Evaporated Milk - you can't taste it
specifically but it does a far nicer job than any cream combo.

I sure hope Duffy does not win his law suit, thus taking more of our
tax dollars