Crab cakes, home-cut fries. I haven't decided on a green or yellow
vegetable side yet.

Jill

On Thursday, January 30, 2020 at 5:31:07 PM UTC-6, jmcquown wrote:
>
> Crab cakes, home-cut fries. I haven't decided on a green or yellow
> vegetable side yet.
>
> Jill
>
Last night I made the Cracker Barrel hash brown casserole and added cubed
ham. There's plenty for tonight and another night or two.

On 2020 Jan 30, , jmcquown wrote
(in article >):

> Crab cakes, home-cut fries. I haven't decided on a green or yellow
> vegetable side yet.

Ham shank and beans with carrots and cornbread. I was dumb as a post. I
bought the ham shank when I had a meaty hambone in the freezer from New
Years. Duh!
Im giving myself a break for a few days. Weiners and sauerkraut
tomorrow.
Ive eaten crab cakes exactly once in Reno. They were good. Ill bet
they werent nearly as good as East Coast crab cakes. Ive never had a
lobster roll. Im certainly missing out.

leo

Leo wrote:
>
> jmcquown wrote:
> > Crab cakes, home-cut fries. I haven't decided on a green or yellow
> > vegetable side yet.
>
> I've eaten crab cakes exactly once in Reno. They were good. I'll bet
> they weren't nearly as good as East Coast crab cakes.

Don't let Jill's east coast location fool you.
She uses canned crab. You can buy that too in Nevada.

> I've never had a lobster roll. I'm certainly missing out.

For good seafood not available locally, buy frozen. It's at
least 95% as good as fresh. Definitely next best thing to
fresh.

I remember that Ed here told us about New England McDonald's
selling McLobsterRolls for a time. Boy, I sure wish I lived
up there then.

BTW too. Lobster is not all that. Kinda bland compared to other
seafood. Good for a special occasion as long as you rarely eat
it.

On Friday, January 31, 2020 at 8:46:28 AM UTC-5, Gary wrote:
> Leo wrote:
> >
> > jmcquown wrote:
> > > Crab cakes, home-cut fries. I haven't decided on a green or yellow
> > > vegetable side yet.
> >
> > I've eaten crab cakes exactly once in Reno. They were good. I'll bet
> > they weren't nearly as good as East Coast crab cakes.
>
> Don't let Jill's east coast location fool you.
> She uses canned crab. You can buy that too in Nevada.
>
> > I've never had a lobster roll. I'm certainly missing out.
>
> For good seafood not available locally, buy frozen. It's at
> least 95% as good as fresh. Definitely next best thing to
> fresh.
>
> I remember that Ed here told us about New England McDonald's
> selling McLobsterRolls for a time. Boy, I sure wish I lived
> up there then.
>
> BTW too. Lobster is not all that. Kinda bland compared to other
> seafood. Good for a special occasion as long as you rarely eat
> it.

Some of us like that about lobster. I'll almost always choose
fish with a more delicate taste. I'm usually overwhelmed by
mackerel.

Cindy Hamilton

On Fri, 31 Jan 2020 06:01:31 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 31, 2020 at 8:46:28 AM UTC-5, Gary wrote:
>> Leo wrote:
>> >
>> > jmcquown wrote:
>> > > Crab cakes, home-cut fries. I haven't decided on a green or yellow
>> > > vegetable side yet.
>> >
>> > I've eaten crab cakes exactly once in Reno. They were good. I'll bet
>> > they weren't nearly as good as East Coast crab cakes.
>>
>> Don't let Jill's east coast location fool you.
>> She uses canned crab. You can buy that too in Nevada.
>>
>> > I've never had a lobster roll. I'm certainly missing out.
>>
>> For good seafood not available locally, buy frozen. It's at
>> least 95% as good as fresh. Definitely next best thing to
>> fresh.
>>
>> I remember that Ed here told us about New England McDonald's
>> selling McLobsterRolls for a time. Boy, I sure wish I lived
>> up there then.
>>
>> BTW too. Lobster is not all that. Kinda bland compared to other
>> seafood. Good for a special occasion as long as you rarely eat
>> it.
>
>Some of us like that about lobster. I'll almost always choose
>fish with a more delicate taste. I'm usually overwhelmed by
>mackerel.
>
>Cindy Hamilton

Mackerel is for cats.

On 1/31/2020 11:38 AM, Boron Elgar wrote:

> Mackerel is for cats.
>
I would have agreed with you - but not after tasting mackeral which had
been caught no more than an hour or so before cooking. Bony, but very tasty.

On Friday, January 31, 2020 at 11:38:59 AM UTC-5, Boron Elgar wrote:
> On Fri, 31 Jan 2020 06:01:31 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, January 31, 2020 at 8:46:28 AM UTC-5, Gary wrote:
> >> Leo wrote:
> >> >
> >> > jmcquown wrote:
> >> > > Crab cakes, home-cut fries. I haven't decided on a green or yellow
> >> > > vegetable side yet.
> >> >
> >> > I've eaten crab cakes exactly once in Reno. They were good. I'll bet
> >> > they weren't nearly as good as East Coast crab cakes.
> >>
> >> Don't let Jill's east coast location fool you.
> >> She uses canned crab. You can buy that too in Nevada.
> >>
> >> > I've never had a lobster roll. I'm certainly missing out.
> >>
> >> For good seafood not available locally, buy frozen. It's at
> >> least 95% as good as fresh. Definitely next best thing to
> >> fresh.
> >>
> >> I remember that Ed here told us about New England McDonald's
> >> selling McLobsterRolls for a time. Boy, I sure wish I lived
> >> up there then.
> >>
> >> BTW too. Lobster is not all that. Kinda bland compared to other
> >> seafood. Good for a special occasion as long as you rarely eat
> >> it.
> >
> >Some of us like that about lobster. I'll almost always choose
> >fish with a more delicate taste. I'm usually overwhelmed by
> >mackerel.
> >
> >Cindy Hamilton
>
> Mackerel is for cats.

A couple of times I've had salt-grilled mackerel in a Japanese restaurant.
It was tolerable. I don't know how fresh it was.

Cindy Hamilton

On Friday, January 31, 2020 at 6:38:59 AM UTC-10, Boron Elgar wrote:
> On Fri, 31 Jan 2020 06:01:31 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, January 31, 2020 at 8:46:28 AM UTC-5, Gary wrote:
> >> Leo wrote:
> >> >
> >> > jmcquown wrote:
> >> > > Crab cakes, home-cut fries. I haven't decided on a green or yellow
> >> > > vegetable side yet.
> >> >
> >> > I've eaten crab cakes exactly once in Reno. They were good. I'll bet
> >> > they weren't nearly as good as East Coast crab cakes.
> >>
> >> Don't let Jill's east coast location fool you.
> >> She uses canned crab. You can buy that too in Nevada.
> >>
> >> > I've never had a lobster roll. I'm certainly missing out.
> >>
> >> For good seafood not available locally, buy frozen. It's at
> >> least 95% as good as fresh. Definitely next best thing to
> >> fresh.
> >>
> >> I remember that Ed here told us about New England McDonald's
> >> selling McLobsterRolls for a time. Boy, I sure wish I lived
> >> up there then.
> >>
> >> BTW too. Lobster is not all that. Kinda bland compared to other
> >> seafood. Good for a special occasion as long as you rarely eat
> >> it.
> >
> >Some of us like that about lobster. I'll almost always Salchoose
> >fish with a more delicate taste. I'm usually overwhelmed by
> >mackerel.
> >
> >Cindy Hamilton
>
> Mackerel is for cats.

Americans probably consider mackerel a low class fish but saba shioyaki is a dish that I always ordered when we lived in California. I thought it was just sublime. The fish is slashed and salt is sprinkled on it and left on for a few minutes. Just wipe it off the salt and broil or pan fry. The best way would be to grill it over a charcoal fire. I suppose that being able to eat this fish with chopsticks would be helpful.

https://www.amazon.com/photos/shared...MEP2rzOKVGO7kf

On Fri, 31 Jan 2020 11:38:55 -0500, Boron Elgar
> wrote:

>On Fri, 31 Jan 2020 06:01:31 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Friday, January 31, 2020 at 8:46:28 AM UTC-5, Gary wrote:
>>> Leo wrote:
>>> >
>>> > jmcquown wrote:
>>> > > Crab cakes, home-cut fries. I haven't decided on a green or yellow
>>> > > vegetable side yet.
>>> >
>>> > I've eaten crab cakes exactly once in Reno. They were good. I'll bet
>>> > they weren't nearly as good as East Coast crab cakes.
>>>
>>> Don't let Jill's east coast location fool you.
>>> She uses canned crab. You can buy that too in Nevada.
>>>
>>> > I've never had a lobster roll. I'm certainly missing out.
>>>
>>> For good seafood not available locally, buy frozen. It's at
>>> least 95% as good as fresh. Definitely next best thing to
>>> fresh.
>>>
>>> I remember that Ed here told us about New England McDonald's
>>> selling McLobsterRolls for a time. Boy, I sure wish I lived
>>> up there then.
>>>
>>> BTW too. Lobster is not all that. Kinda bland compared to other
>>> seafood. Good for a special occasion as long as you rarely eat
>>> it.
>>
>>Some of us like that about lobster. I'll almost always choose
>>fish with a more delicate taste. I'm usually overwhelmed by
>>mackerel.
>>
>>Cindy Hamilton
>
>Mackerel is for cats.

Meow! I love smoked mackerel. When I lived in San Diego back in the
early 60s and worked the midnight shift at Hughs aircraft we'd get off
at 6:30 AM and three of us would once a week head for the rock jetties
amd fish for mackerel. Most times we'd fill burlap sacks with a
hundred pounds each. We knew someone who would clean and smoke our
catch and he'd keep half... was still a lot of smoked fish. Warm
water mackerel wasn't the best but when properly cold smoked it was
damn good. Of course I couldn't eat fifty pounds of fish but I lived
in an apt complex and had no problem giving most away. Mostly there
were Hispanics and Orientals in San Diago, and all had relatives
working in food industries so I rarely ever needed to buy produce..
and one nice lady worked on a carnation farm so we always had gorgeous
flowers. In those days San Diego was a Navy town, was nothing but
gin mills and tattoo parlors. At that time the best San Diego had to
offer was the Zoo. Down town was a slum... could rent a nice room at
a top hotel for $2 a night... toilet was down the hall but the room
had a sink that was good for peeing.

On 2020-01-31 11:38 a.m., Boron Elgar wrote:
> On Fri, 31 Jan 2020 06:01:31 -0800 (PST), Cindy Hamilton
t.

Boron Elgar wrote:
>
> Cindy Hamilton wrote:
> > I'm usually overwhelmed by mackerel.
>
> Mackerel is for cats.

MEOW! I've never had mackeral but you two have me interested
in giving it a try now.

On Fri, 31 Jan 2020 06:01:31 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 31, 2020 at 8:46:28 AM UTC-5, Gary wrote:

>> BTW too. Lobster is not all that. Kinda bland compared to other
>> seafood. Good for a special occasion as long as you rarely eat
>> it.
>
>Some of us like that about lobster. I'll almost always choose
>fish with a more delicate taste. I'm usually overwhelmed by
>mackerel.

That's one of my favourite fish. I don't mind that fish tastes of
fish. If I had a problem with the taste of fish, I wouldn't eat fish.
I'd eat something that doesn't taste like fish.

Bruce wrote:
>
> That's one of my favourite fish. I don't mind that fish tastes of
> fish. If I had a problem with the taste of fish, I wouldn't eat fish.

If you like fish that tastes of fish, any slightly out of date
seafood will taste like fish.
Day old sashimi is your friend.

On Fri, 31 Jan 2020 08:48:09 -0500, Gary > wrote:

>Leo wrote:
>>
>> jmcquown wrote:
>> > Crab cakes, home-cut fries. I haven't decided on a green or yellow
>> > vegetable side yet.
>>
>> I've eaten crab cakes exactly once in Reno. They were good. I'll bet
>> they weren't nearly as good as East Coast crab cakes.
>
>Don't let Jill's east coast location fool you.
>She uses canned crab. You can buy that too in Nevada.
>
>> I've never had a lobster roll. I'm certainly missing out.
>
>For good seafood not available locally, buy frozen. It's at
>least 95% as good as fresh. Definitely next best thing to
>fresh.

Frozen crab? Nah. I mean, if you are looking for King legs or whole
crab to pick yourself or just heat and dip, sure, go on, but already
picked and ready to use for crab cakes or other recipes- go with
pasteurized & refrigerated cans/container every time. Stuff is perfect
for that.
>
>I remember that Ed here told us about New England McDonald's
>selling McLobsterRolls for a time. Boy, I sure wish I lived
>up there then.

We've several places near us that offer both kinds of lobster rolls
and do them justice, too. Much pricier than McD's, I am sure, but I am
not sure I'd venture one there, anyway.
>
>BTW too. Lobster is not all that. Kinda bland compared to other
>seafood. Good for a special occasion as long as you rarely eat
>it.

Good lobster has a great sweetness and texture. Anything less than
fresh and well prepared (as with most things) can really wreck it.

Just had whole lobster a couple of weeks ago at a Jersey Shore
restaurant. They did a great job with it, but damn, that stuff is
messy to eat out in public.

On 1/31/2020 11:38 AM, Boron Elgar wrote:
> On Fri, 31 Jan 2020 08:48:09 -0500, Gary > wrote:
>
>> Leo wrote:
>>>
>>> jmcquown wrote:
>>>> Crab cakes, home-cut fries. I haven't decided on a green or yellow
>>>> vegetable side yet.
>>>
>>> I've eaten crab cakes exactly once in Reno. They were good. I'll bet
>>> they weren't nearly as good as East Coast crab cakes.
>>
>> Don't let Jill's east coast location fool you.
>> She uses canned crab. You can buy that too in Nevada.
>>
>>> I've never had a lobster roll. I'm certainly missing out.
>>
>> For good seafood not available locally, buy frozen. It's at
>> least 95% as good as fresh. Definitely next best thing to
>> fresh.
>
> Frozen crab? Nah. I mean, if you are looking for King legs or whole
> crab to pick yourself or just heat and dip, sure, go on, but already
> picked and ready to use for crab cakes or other recipes- go with
> pasteurized & refrigerated cans/container every time. Stuff is perfect
> for that.
>>
>> I remember that Ed here told us about New England McDonald's
>> selling McLobsterRolls for a time. Boy, I sure wish I lived
>> up there then.
>
> We've several places near us that offer both kinds of lobster rolls
> and do them justice, too. Much pricier than McD's, I am sure, but I am
> not sure I'd venture one there, anyway.
>>
>> BTW too. Lobster is not all that. Kinda bland compared to other
>> seafood. Good for a special occasion as long as you rarely eat
>> it.
>
> Good lobster has a great sweetness and texture. Anything less than
> fresh and well prepared (as with most things) can really wreck it.
>
> Just had whole lobster a couple of weeks ago at a Jersey Shore
> restaurant. They did a great job with it, but damn, that stuff is
> messy to eat out in public.
>
That's why lobster bibs were invented.

Jill

On Fri, 31 Jan 2020 12:23:47 -0500, jmcquown >
wrote:


>> Just had whole lobster a couple of weeks ago at a Jersey Shore
>> restaurant. They did a great job with it, but damn, that stuff is
>> messy to eat out in public.
>>
>That's why lobster bibs were invented.
>
>Jill

Indeed. There I sat, adult of a more than a certain age, in the middle
of a very nice restaurant, surrounded by folks actually dressed up for
dining out, and I was grinning, with a wonking plastic bib down my
front..

On 2020-01-31 11:38 a.m., Boron Elgar wrote:
> On Fri, 31 Jan 2020 08:48:09 -0500, Gary > wrote:
>

>> BTW too. Lobster is not all that. Kinda bland compared to other
>> seafood. Good for a special occasion as long as you rarely eat
>> it.
>
> Good lobster has a great sweetness and texture. Anything less than
> fresh and well prepared (as with most things) can really wreck it.

The first time I had lobster was at a buffet. Lobster was very expensive
then. You were only supposed to have half a lobster per person. It was
edible but not very good. Years later I had freshly cooked lobster in
Bar Harbor and it was fantastic. I have since cooked it myself a number
of times and it is one of those things that you want to eat just barely
cooked. That one I had had at the buffet was way over cooked.






> Just had whole lobster a couple of weeks ago at a Jersey Shore
> restaurant. They did a great job with it, but damn, that stuff is
> messy to eat out in public.
>

Boron Elgar wrote:
>
> Frozen crab? Nah. I mean, if you are looking for King legs or whole
> crab to pick yourself or just heat and dip, sure, go on, but already
> picked and ready to use for crab cakes or other recipes- go with
> pasteurized & refrigerated cans/container every time. Stuff is perfect
> for that.

I agree. I only neglected to mention that as I don't know how
widely available that is. Also don't know if it's seasonal
or not.

On 2020-02-02 11:50 a.m., Gary wrote:
> Boron Elgar wrote:
>>
>> Frozen crab? Nah. I mean, if you are looking for King legs or whole
>> crab to pick yourself or just heat and dip, sure, go on, but already
>> picked and ready to use for crab cakes or other recipes- go with
>> pasteurized & refrigerated cans/container every time. Stuff is perfect
>> for that.
>
> I agree. I only neglected to mention that as I don't know how
> widely available that is. Also don't know if it's seasonal
> or not.
>

When my wife got it she fried it and served it with a sauce with butter,
lemon and capers. It was very good. I was surprised.

On 1/31/2020 8:48 AM, Gary wrote:
> Leo wrote:
>>
>> jmcquown wrote:
>>> Crab cakes, home-cut fries. I haven't decided on a green or yellow
>>> vegetable side yet.
>>
>> I've eaten crab cakes exactly once in Reno. They were good. I'll bet
>> they weren't nearly as good as East Coast crab cakes.
>
> Don't let Jill's east coast location fool you.
> She uses canned crab. You can buy that too in Nevada.
>
It's a specious complaint. What do you think people who make tuna salad
do? They aren't out there fishing for tuna.

>> I've never had a lobster roll. I'm certainly missing out.
>
> For good seafood not available locally, buy frozen. It's at
> least 95% as good as fresh. Definitely next best thing to
> fresh.
>
Of course it is. Yet you complain about me buying frozen seafood. As
if I should charter a boat to catch cod rather than buy frozen frozen
cod fillets.

> I remember that Ed here told us about New England McDonald's
> selling McLobsterRolls for a time. Boy, I sure wish I lived
> up there then.
>
> BTW too. Lobster is not all that. Kinda bland compared to other
> seafood. Good for a special occasion as long as you rarely eat
> it.
>
A bland base is often what is required, the seasonings make it
interesting. Lobster Bisque is delicious! Not something I've ever made
from scratch but I've eaten it in restaurants past. Nick Stellino makes
it look easy, just buy an already cooked lobster that has been split so
you can remove the meat and use the shells for stock. Oh wait, I can't
find already cooked, split lobster around here.

Jill

On Fri, 31 Jan 2020 08:48:09 -0500, Gary > wrote:

>Leo wrote:
>>
>> jmcquown wrote:
>> > Crab cakes, home-cut fries. I haven't decided on a green or yellow
>> > vegetable side yet.
>>
>> I've eaten crab cakes exactly once in Reno. They were good. I'll bet
>> they weren't nearly as good as East Coast crab cakes.
>
>Don't let Jill's east coast location fool you.
>She uses canned crab. You can buy that too in Nevada.

lol

>> I've never had a lobster roll. I'm certainly missing out.
>
>For good seafood not available locally, buy frozen. It's at
>least 95% as good as fresh. Definitely next best thing to
>fresh.
>
>I remember that Ed here told us about New England McDonald's
>selling McLobsterRolls for a time. Boy, I sure wish I lived
>up there then.
>
>BTW too. Lobster is not all that. Kinda bland compared to other
>seafood. Good for a special occasion as long as you rarely eat
>it.

So it's bland but good for a special occasion. That's unusual. "We're
having a special occasion tomorrow. Let's eat something bland!"

On Thursday, January 30, 2020 at 6:31:07 PM UTC-5, jmcquown wrote:
> Crab cakes, home-cut fries. I haven't decided on a green or yellow
> vegetable side yet.
>
> Jill

We haven't decided yet. Maybe leftover pot roast. Maybe some sort
of chicken.

Cindy Hamilton

On 1/30/2020 5:31 PM, jmcquown wrote:
> Crab cakes, home-cut fries.Â* I haven't decided on a green or yellow
> vegetable side yet.
>
> Jill

Â* Burgers and tots here . We spent all morning out and about , I didn't
feel like making a big dinner . Our day started out driving toÂ* the VA
medical facility 65 miles from home for a follow-up check of my ears .
Last stop before coming home was lunch at the new Mexican restaurantÂ* in
town . We'll go back ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Thu, 30 Jan 2020 18:31:03 -0500, jmcquown >
wrote:

>Crab cakes, home-cut fries. I haven't decided on a green or yellow
>vegetable side yet.
>
>Jill

We went to Costco late in the afternoon and stopped at Albertsons for
a fried chicken. This particular store does fried chicken as good as
any chicken place and if you stop in around lunch time or dinner time
they have just taken the chicken out of the fryer and it's good and
hot. I guess that's our thing. Either a rotisserie chicken from
Costco or a fried chicken on the way home from Costco.
Janet US

A couple of nights ago I had a can of Progresso soup.
New England style creamy clam chowder.
They do a pretty good job with it.
Also found a small bag of frozen crab meat in the freezer.
About 6oz that I had picked and frozen last August.
So I added the crab to the clam chowder (18.5oz)
Definitely a nicer taste. I'll do that again.

On Fri, 31 Jan 2020 09:44:23 -0500, Gary > wrote:

>A couple of nights ago I had a can of Progresso soup.
>New England style creamy clam chowder.
>They do a pretty good job with it.

Define "good job".

Progresso New England Clam Chowder:
clam broth, potatoes, clams, soybean oil, water, modified food starch,
onions, contains less than 1% of soy protein concentrate, sugar, salt,
cream, butter, sodium phosphate, potassium chloride, artificial color,
datem, lobster powder, natural flavor, shrimp, crab powder, parsley,
celery, fish powder, tuna extract, spice, yeast extract, hydrolyzed
corn protein

Bruce wrote:
>
> Gary wrote:
> >A couple of nights ago I had a can of Progresso soup.
> >New England style creamy clam chowder.
> >They do a pretty good job with it.
>
> Define "good job".

Tasty

On Sun, 02 Feb 2020 11:53:18 -0500, Gary > wrote:

>Bruce wrote:
>>
>> Gary wrote:
>> >A couple of nights ago I had a can of Progresso soup.
>> >New England style creamy clam chowder.
>> >They do a pretty good job with it.
>>
>> Define "good job".
>
>Tasty

Not with the ingredients that you snipped.

On 1/31/2020 9:44 AM, Gary wrote:
> A couple of nights ago I had a can of Progresso soup.
> New England style creamy clam chowder.
> They do a pretty good job with it.

Progresso used to. I bought a can of Progresso New England clam chowder
recently and found it to be rather thin. I had to add a lot of pepper
to it, otherwise it was bland. Then again, no canned soup can compare
to actual clam chowder you can find in restaurants in places such as
Boston. Thick, rich, very creamy.

> Also found a small bag of frozen crab meat in the freezer.
> About 6oz that I had picked and frozen last August.
> So I added the crab to the clam chowder (18.5oz)
> Definitely a nicer taste. I'll do that again.
>
What kind of crab? If you're talking blue crab, they're hardly worth
the effort to catch, cook and pick. 6 oz. of crab meat isn't much.

Glad you were able to flesh out the canned soup with something to make
it better.

Jill

On Sat, 1 Feb 2020 13:45:50 -0500, jmcquown >
wrote:

>On 1/31/2020 9:44 AM, Gary wrote:
>> A couple of nights ago I had a can of Progresso soup.
>> New England style creamy clam chowder.
>> They do a pretty good job with it.
>
>Progresso used to. I bought a can of Progresso New England clam chowder
>recently and found it to be rather thin. I had to add a lot of pepper
>to it, otherwise it was bland. Then again, no canned soup can compare
>to actual clam chowder you can find in restaurants in places such as
>Boston. Thick, rich, very creamy.
>
>> Also found a small bag of frozen crab meat in the freezer.
>> About 6oz that I had picked and frozen last August.
>> So I added the crab to the clam chowder (18.5oz)
>> Definitely a nicer taste. I'll do that again.
>>
>What kind of crab? If you're talking blue crab, they're hardly worth
>the effort to catch, cook and pick. 6 oz. of crab meat isn't much.
>
>Glad you were able to flesh out the canned soup with something to make
>it better.
>
>Jill

Most Progresso soups are pretty good for a canned soup, however I
haven't found any canned clam chowder that contains much clam
This pretty good if you add a small can of minced clams.
https://www.amazon.com/Progresso-Hea...pantry&sr=8-16

On 2/1/2020 2:06 PM, wrote:
> On Sat, 1 Feb 2020 13:45:50 -0500, jmcquown >
> wrote:
>
>> On 1/31/2020 9:44 AM, Gary wrote:
>>> A couple of nights ago I had a can of Progresso soup.
>>> New England style creamy clam chowder.
>>> They do a pretty good job with it.
>>
>> Progresso used to. I bought a can of Progresso New England clam chowder
>> recently and found it to be rather thin. I had to add a lot of pepper
>> to it, otherwise it was bland. Then again, no canned soup can compare
>> to actual clam chowder you can find in restaurants in places such as
>> Boston. Thick, rich, very creamy.
>>
>>> Also found a small bag of frozen crab meat in the freezer.
>>> About 6oz that I had picked and frozen last August.
>>> So I added the crab to the clam chowder (18.5oz)
>>> Definitely a nicer taste. I'll do that again.
>>>
>> What kind of crab? If you're talking blue crab, they're hardly worth
>> the effort to catch, cook and pick. 6 oz. of crab meat isn't much.
>>
>> Glad you were able to flesh out the canned soup with something to make
>> it better.
>>
>> Jill
>
> Most Progresso soups are pretty good for a canned soup, however I
> haven't found any canned clam chowder that contains much clam
> This pretty good if you add a small can of minced clams.
> https://www.amazon.com/Progresso-Hea...pantry&sr=8-16
>
Um, that's the soup we were talking about. I didn't find it to be
"hearty". It was thin. I'm not going to buy (or order) cans of minced
clams to doctor up a can of Progresso soup. I'm not adding Gary's 6 oz.
of frozen picked crab meat to it, either. It's canned soup. Progresso
has gone downhill in my experience, just like most canned soups have.

Jill

On 2020 Feb 1, , wrote
(in >):

> Most Progresso soups are pretty good for a canned soup, however I
> haven't found any canned clam chowder that contains much clam
> This pretty good if you add a small can of minced clams.
> https://www.amazon.com/Progresso-Hearty-England-Chowder-Gluten/<snip>

I used to favor canned Snows Clam Chowder. I just looked it up, since I
cant find it in the stores anymore. I see Bumblebee bought them out. Oh,
well.

leo

jmcquown wrote:

> On 1/31/2020 9:44 AM, Gary wrote:
> > A couple of nights ago I had a can of Progresso soup.
> > New England style creamy clam chowder.
> > They do a pretty good job with it.
>
> Progresso used to. I bought a can of Progresso New England clam
> chowder recently and found it to be rather thin. I had to add a lot
> of pepper to it, otherwise it was bland. Then again, no canned soup
> can compare to actual clam chowder you can find in restaurants in
> places such as Boston. Thick, rich, very creamy.

I think the progresso clam chowder is ok. It's a no-muss, no fuss sort
of cooking I like for a fast work lunch where you just grab a can and
something to nuke it in and go.


> > Also found a small bag of frozen crab meat in the freezer.
> > About 6oz that I had picked and frozen last August.
> > So I added the crab to the clam chowder (18.5oz)
> > Definitely a nicer taste. I'll do that again.
> >
> What kind of crab? If you're talking blue crab, they're hardly worth
> the effort to catch, cook and pick. 6 oz. of crab meat isn't much.

Probably was local blue crab and they are bigger up north here and
taste good. Also plentiful so much that we say they crawl up the banks
to get away from the crowds down there.

On 2/1/2020 5:02 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 1/31/2020 9:44 AM, Gary wrote:
>>> A couple of nights ago I had a can of Progresso soup.
>>> New England style creamy clam chowder.
>>> They do a pretty good job with it.
>>
>> Progresso used to. I bought a can of Progresso New England clam
>> chowder recently and found it to be rather thin. I had to add a lot
>> of pepper to it, otherwise it was bland. Then again, no canned soup
>> can compare to actual clam chowder you can find in restaurants in
>> places such as Boston. Thick, rich, very creamy.
>
> I think the progresso clam chowder is ok. It's a no-muss, no fuss sort
> of cooking I like for a fast work lunch where you just grab a can and
> something to nuke it in and go.
>
>
>>> Also found a small bag of frozen crab meat in the freezer.
>>> About 6oz that I had picked and frozen last August.
>>> So I added the crab to the clam chowder (18.5oz)
>>> Definitely a nicer taste. I'll do that again.
>>>
>> What kind of crab? If you're talking blue crab, they're hardly worth
>> the effort to catch, cook and pick. 6 oz. of crab meat isn't much.
>
> Probably was local blue crab and they are bigger up north here and
> taste good. Also plentiful so much that we say they crawl up the banks
> to get away from the crowds down there.
>
Okay... I don't live on a beach where crabs crawl out of the water. The
blue crab down here are small and not worth the trouble to go picking to
net 4-6 oz. of meat to add to mediocre canned soup.

Jill

"jmcquown" > wrote in message
...
> Crab cakes, home-cut fries. I haven't decided on a green or yellow
> vegetable side yet.
>
> Jill

Chicken, stuffing and peas here.