Carla Makes Corn Chowder From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Tom Haflinger
OK, I'm not sure I believe in the bay leaf either. There are a few herbs there kind of lean into the bay leaf's flavor territory. Thyme, sage, and to a lesser extent, rosemary and oregano. If those are already in the dish, I don't know if I'd be able to notice a bay leaf also being in there. But if those other herbs aren't in there, then. probably. But the other thing is, it's always like _one_ bay leaf in a whole pot of whatever. I mean, that's not always the case. I've seen people throw in several (always count how many you put in and write that down, so you know how many to pick out before serving. But when it's just one, it just doesn't seem like it should be enough to register. Imagine if a recipe called for putting just one basil leaf in a dish. And I think basil is much more aromatic, leaf for leaf, than bay leaf. I have this kind of philosophy that I almost never actually apply to my own cooking, but it's just nice to say: if you're going to add something to the dish, ADD it. There are recipes with a half teaspoon of this, a half teaspoon of six other herbs. That's great. You've just made [main ingredient] and herbs. Let a couple of those herbs and spices play starring roles. You know what would be great? A dish that _features_ bay leaf. Not. you're not _eating_ the bay leaf. But a soup or. anything. that has a lot of bay leaf, and other flavors too, but the flavors are leaving space for the bay leaf to really come through. Because I think the main thing lacking for bay leaf's PR is a starring role in a dish. Thyme has half of the Creole library. Basil has the caprese salad. Saffron has paella. Paprika has chicken paprikash. Sage has. for me, American breakfast sausage, I guess. And on and on. Bay leaf is always a footnote. There should be a dish where bay leaf elevates it in a way that no other herb can. Also, do I have to say bay leaf every time? Can it ever just be bay? It's kind of exhausting.
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OK, I'm not sure I believe in the bay leaf either. There are a few herbs there kind of lean into the bay leaf's flavor territory. Thyme, sage, and to a lesser extent, rosemary and oregano. If those are already in the dish, I don't know if I'd be able to notice a bay leaf also being in there. But if those other herbs aren't in there, then. probably. But the other thing is, it's always like _one_ bay leaf in a whole pot of whatever. I mean, that's not always the case. I've seen people throw in several (always count how many you put in and write that down, so you know how many to pick out before serving. But when it's just one, it just doesn't seem like it should be enough to register. Imagine if a recipe called for putting just one basil leaf in a dish. And I think basil is much more aromatic, leaf for leaf, than bay leaf. I have this kind of philosophy that I almost never actually apply to my own cooking, but it's just nice to say: if you're going to add something to the dish, ADD it. There are recipes with a half teaspoon of this, a half teaspoon of six other herbs. That's great. You've just made [main ingredient] and herbs. Let a couple of those herbs and spices play starring roles. You know what would be great? A dish that _features_ bay leaf. Not. you're not _eating_ the bay leaf. But a soup or. anything. that has a lot of bay leaf, and other flavors too, but the flavors are leaving space for the bay leaf to really come through. Because I think the main thing lacking for bay leaf's PR is a starring role in a dish. Thyme has half of the Creole library. Basil has the caprese salad. Saffron has paella. Paprika has chicken paprikash. Sage has. for me, American breakfast sausage, I guess. And on and on. Bay leaf is always a footnote. There should be a dish where bay leaf elevates it in a way that no other herb can. Also, do I have to say bay leaf every time? Can it ever just be bay? It's kind of exhausting.
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Froge
Butter also isn't vegetarian, if you're gonna suggest to omit parm rinds you're probably going for a vegan option so then you need a plant-based fat and cream as well, just fyi. :D A drop of liquid smoke and some nutritional yeast might work to replace the bacon & parm perhaps, and probably any not-too-sweet plant based cream substitute, maybe an oat or cashew? Would need to test vegan version to see what works, honestly, and I just might based on how delicious all of this looks and sounds.
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Butter also isn't vegetarian, if you're gonna suggest to omit parm rinds you're probably going for a vegan option so then you need a plant-based fat and cream as well, just fyi. :D A drop of liquid smoke and some nutritional yeast might work to replace the bacon & parm perhaps, and probably any not-too-sweet plant based cream substitute, maybe an oat or cashew? Would need to test vegan version to see what works, honestly, and I just might based on how delicious all of this looks and sounds.
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Adam nottelling
To make this vegan remove the bacon (add a lil liquid smoke, and more salt and fat, also remove the heavy whipping creme and replace it with homemade vegan heavy whipping creme (1 cup soy milk no additives at room temp, stick that in a blender or mixer put it on high and add in 1 cup refined coconut oil (unrefined if you like coconut flavor) but add it slowly or it won't come together as a creme) Just made it and it's great Thanks
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To make this vegan remove the bacon (add a lil liquid smoke, and more salt and fat, also remove the heavy whipping creme and replace it with homemade vegan heavy whipping creme (1 cup soy milk no additives at room temp, stick that in a blender or mixer put it on high and add in 1 cup refined coconut oil (unrefined if you like coconut flavor) but add it slowly or it won't come together as a creme) Just made it and it's great Thanks
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Allison Blakely
I almost feel bad saying this, but Carla is the worst. I actually looked up if she was a head honcho because her skill level is so below everyone else (She is. I am NOT a professional chef, but notice many mistakes made, and if she messes something up, she just continues on without a correction. Please, less Carla, more talent.
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I almost feel bad saying this, but Carla is the worst. I actually looked up if she was a head honcho because her skill level is so below everyone else (She is. I am NOT a professional chef, but notice many mistakes made, and if she messes something up, she just continues on without a correction. Please, less Carla, more talent.
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Jules C
What a joke, corn chowder is not a thing. Its cheap poison. GMO corn is easily as toxic as anything in the supermarket. Its also carb fat city, BA should passionately tell people to not eat this fake soup garbage. Theres a reason soups and sandwiches have protein. You can not find corn chowder in New England, fact
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What a joke, corn chowder is not a thing. Its cheap poison. GMO corn is easily as toxic as anything in the supermarket. Its also carb fat city, BA should passionately tell people to not eat this fake soup garbage. Theres a reason soups and sandwiches have protein. You can not find corn chowder in New England, fact
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hannah pinover
My mom has cancer and she has terrible dry mouth from the chemo. she's been losing a lot of weight so i made her this soup (with all the butter and bacon grease) and she loves it. I just wanted to say thanks, and it really matters to me that there is some way I can help her. thank you.
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My mom has cancer and she has terrible dry mouth from the chemo. she's been losing a lot of weight so i made her this soup (with all the butter and bacon grease) and she loves it. I just wanted to say thanks, and it really matters to me that there is some way I can help her. thank you.
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Caroline K.
To deck the Halls I bought 300 worth of bay leaf wreaths and never took them down. Every time I go into a room in my house w a wreath on the door, I smell the intensity of bay leaves when I open the door and sit in the room. Bay leaves: you dont notice how powerful it is until you do
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To deck the Halls I bought 300 worth of bay leaf wreaths and never took them down. Every time I go into a room in my house w a wreath on the door, I smell the intensity of bay leaves when I open the door and sit in the room. Bay leaves: you dont notice how powerful it is until you do
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Kaley Bales
1) did Carla get chili hands after cutting up that spicy mama cus she did not use ANY gloves and honestly I got a light sheen from the nerves of watching that and thinking about Carla having chili hands. 2) luv ya Carla ur the meaning in mah lyfe, ur the insparayshunnnn
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1) did Carla get chili hands after cutting up that spicy mama cus she did not use ANY gloves and honestly I got a light sheen from the nerves of watching that and thinking about Carla having chili hands. 2) luv ya Carla ur the meaning in mah lyfe, ur the insparayshunnnn
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Rick P
8: 25 THANK YOU THANK YOU THANK YOU I'm glad you said that out loud. I cannot stand it when i see a cook waste effort by bashing a knife through fine herbs and essentially crush them. I've seen cooks use two knives, a cleaver and (shudder) a mezza luna to cut parsley etc.
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8: 25 THANK YOU THANK YOU THANK YOU I'm glad you said that out loud. I cannot stand it when i see a cook waste effort by bashing a knife through fine herbs and essentially crush them. I've seen cooks use two knives, a cleaver and (shudder) a mezza luna to cut parsley etc.
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Me Here
I just made corn chowder based on this recipe for lunch It was delicious - thanks for the recipe(I didn't use leeks or shallots and I used hot peppers from the farmer's market, species unknown, in substitution for Fresnos, which simply arent available here. Still great)
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I just made corn chowder based on this recipe for lunch It was delicious - thanks for the recipe(I didn't use leeks or shallots and I used hot peppers from the farmer's market, species unknown, in substitution for Fresnos, which simply arent available here. Still great)
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