belly! (see "high on the hog.") seriously, salmon belly is fatty and lush as pork belly.
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Replying to @arletterocks
I have had only as sushi toro, but that is luscious.
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Replying to @Meaningness
this is something else - 1"-wide scraps of meat floating on a layer of skin and buttery fat. gonna be the best chowder ever.
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Replying to @arletterocks
Anyway I love chowder and wish I could steal some of yours over the internet
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Replying to @Meaningness
the trick is cream, no flour, smoked salmon and a splash of fish sauce. also fresh fennel. it's very PNW instead of east coast.
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Replying to @arletterocks
THAT is really interesting. I use fennel in cioppino—makes all the difference—but hadn’t thought of it in chowder. Nor smoked…
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Replying to @Meaningness
best i ever made had strauss cream, fresh dungeness, flaked salmon candy, new potatoes, patis, fennel and nothing else
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Replying to @arletterocks @Meaningness
PNW-style seafood chowder is all about cream, obnoxiously fresh fish and insultingly little effort
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Replying to @arletterocks
Paleo af. I’m sold! Will try! Is patis significantly different from Thai or Korean fish sauce? (I happen to have both atm)
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Replying to @Meaningness
not really, maybe a bit saltier? use whatever you got
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tx! will try making this asap!
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Replying to @Meaningness
thyme, rosemary, juniper all work - pick one pungent savory to go with it and you can't go wrong
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