On Mon, 16 Feb 2004 21:05:49 GMT, blake murphy <
[email protected]>
wrote:
>On Sat, 14 Feb 2004 03:19:03 -0600, "jmcquown" <
[email protected]> wrote:
>
>>Lawrence Gilburtson wrote:
>>> I wass thinking about soups the other day, well, ok, i think about soup every day cause I love
>>> it....and wondered what the difference between a chowder and a bisque was? any ideas....talking
>>> about cream based or white chowders here...thanks... LG
>>
>>Chowder generally has potatoes added as a starch, often used to thicken the soup but also to
>>flavour it.. Bisque is a cream based soup.
>>
>>Jill (the soup-a-holic)
>>
>i thought, though, that most bisques used the seafood shells as part of the stock.
>
If you want that really special red color, that is the only way you can get it, AFIK. Always freeze
any crustacian shells you come by until there are enough to make stock.
We mostly eat lobster only when we are on our boat in Maine, so we have no way to keep the shells.
There are other compensations, but I really like a bisque made from shells.
Rodney Myrvaagnes NYC J36 Gjo/a
"Hawg Polo?" . . . "Hawg Polo"