|
-----Original Message-----
From: Paul
Sent: Wednesday, September 25, 2013 7:27 PM
To: phaedrus@hungrybrowser.com
Subject: recipe request
The second request is for a conch chowder that was served at "Bahama Joe's"
restaurant in Daytona Beach, Fl. It was a creamy chowder that was somewhat
spicy/peppery. It too was delicious.
Unfortunately, both restaurants are closed. Thank you for any assistance
you can give me with these.
Paul
Hello Paul,
I found a few mentions of Bahama Joe's Lobster House in Daytona Beach, but
no recipes and no mention of their conch chowder.
I found a request on the Fodor message board for a recipe for the conch
chowder from Bahama Joe's in Vero Beach, FL. I have no way to know if this
restaurant was operated by the same people as the one in Daytona Beach, and
no way to know if their conch chowder was the same or similar. The person
requesting the recipe said that it's main characteristic was that it was
creamy, unlike the conch chowders served at other restaurants which are not
creamy.
I will post this on my site in case a reader can help.
If you want me to search for any peppery, creamy conch chowder recipe, then
write back.
Phaed
From: Jody
Sent: Friday, July 07, 2017 1:41 PM
To: phaedrus@hungrybrowser.com
Subject: Restaurant Bahama Joe's Conch Chowder (white cream)
I got so excited when I found a possibility you may have access to this delightful chowder!
This is a vivid memory for me growing up. We went to Bahama Joe's Resaurant every Friday
evening growing up here in Vero Beach, FL, it was a treat because we were not wealthy and
my parents insisted we do this as a family treat. I still live in Vero Beach and a groups
on FaceBook called Growing Up In Vero Beach has quite a few looking for the recipe. If you
are willing to pass...I am willing to share and will certainly tell them who was kind enough
to share! Thank you so much and I hope you have a nice weekend!
Sincerely
Jody
Hello Jody,
Sorry, I don’t have access to Bahama Joe’s conch chowder recipe, and I had as little success
today as I had on 10-25-2013 in looking for the recipe.
I found an old 1973 “Florida Today” item that said the chef’s name, at least at one Bahama Joe’s,
was Pat Cisarano. I had no success finding anything about him.
If you want to try other white conch chowder recipes, there are some on these sites:
Bahamian White Conch Chowder
Abaco Forum
White Conch Chowder
Phaed
Thank you so much for letting me know and responding so quickly. If I get something from a
legit source I will sure pass it on to you.
Sincerely
Jody
===========================================================================================
Subject:
Bahama Joe's Conch Chowder
From: Hamilton
Date: 12/2/2021, 10:37 AM
To: phaedrus@hungrybrowser.com
You had a request for the recipe for Bahama Joe's Conch Chowder back in 2013 that
I just ran across.
Here is a picture of the recipe card that was shared to a group chat. Here is that link:
10-25-2013
Here is that picture of the recipe.
Hope that helps. Hamilton.
The recipe from the photo is transcribed as the first recipe below. As is my wont, I wanted to try to obtain some
provenance for this recipe. After all, it was just posted in a chat, and it doesn't say "Bahama Joe's" anywhere
on it. I wasn't having much success until I noticed that "Respro Corporation" printed at the top. Checking the
corporate registration for "Respro Corporation", I found that Nancy Buckley is listed as secretary for that
company. Then, checking "Bahama Joe's Lobster House, Inc", I found her also listed as a director of that
company. "Respro" appears to be the parent company to "Bahama Joe's"
That's good enough for me. Respro and Bahama Joe's are directly connected through Ms Buckley, so the recipe is
most likely the correct one.
However, there are other issues facing someone wanting to make a small batch of the chowder at home. It's obviously
a food service recipe. It makes 60 gallons, and the ingredient amounts are aimed at making that quantity of chowder.
You will have to cut it down, way down. Another thing is the cooking time. It says "cook at least 1/2 hour in steam kettle.
"Most of us don't have steam kettles at home. It's food service equipment, like cafeterias use.
Question: is 1/2 hour sufficient cooking time? I looked at a few other conch chowder recipes on the web, and they are all
simmered for an hour or more. At least make sure the potatoes are done. If nothing else, you now know the correct ingredients.
While researching "Respro", I came across another "Bahama Joe's Conch Chowder" recipe posted on Facebook. This one
is a home recipe. It's not completely dissimilar to the Respro, but it's not the same, either - there are differences
in the ingredients: White wine? Ham? Green pepper? Carrots? Corn? No garlic powder? No provenance is given for this recipe,
and I suspect that this recipe is a "copycat" or "tastes-like" recipe. It's probably best to try this one first. You might use it as a
guide to cut down the other recipe to home size and omit the different ingredients. (and add some garlic powder.) This recipe
is the second one below.
Now all you have to do is find some conch.
Phaed
Respro
Conch Chowder
60 Gallon Batch
45 lbs conch
27 lbs medium sized onions
42 lbs celery
30 oz wt bacon fat
3 #10 cans diced potatoes
or 15 lbs leftover baked potatoes
water 38 gallons
salt 3 cups
msg 3 cups
white pepper 39 tsp.
thyme 30 tsp.
Tabasco sauce 1 1/2 bottle
granulated garlic 18 tsp
Worcestershire 1 1/2 cup
Roux for 60 gallons
12 full ladles melted Victor margarine
24 lbs all purpose flour
Mix and cook at least 1/2 hour in steam kettle
----------------------------------------------------
Facebook
Bahama Joe’s Conch Chowder
By Mary Tiffany on Sunday, March 17, 2013 at 9:55 PM
2 Tbls. butter
2 strips of thick bacon cooked crisp and crumbled
1/4 pound smoked ham – finely chopped
1 pound chopped conch with juice
1 medium sweet onion, chopped
6 small or 2 large potatoes, cubed (about 3 cups)
4 stalks of celery, chopped
1 small green pepper seeded and chopped
2 tbls. Fresh thyme
2 cup chicken stock
2 cups clam juice
1 cup of dry white wine
6 ounces of whole kernel corn
2 tbls. Flour (add more to thicken to desired consistency
– with the flour and the cream this will thicken so I wait a few minutes before I add more flour)
1 cup heavy cream
Salt
White pepper
Directions:
In a heavy-bottomed pot large enough to hold all the ingredients, simmer the conch in the clam juice
and chicken stock for an hour.
Add the wine, onions, celery, carrots, potatoes, parsley, bacon and peppers and simmer another hour.
Add the thyme, cream, flour, salt and white pepper to taste.
My family likes to add a few dashes of tabasco sauce or old bay to their’s…just to kick it up a notch.
garnish with paprika, pepper, parsley (if desired) and a pat of butter
----- Original Message -----
From: Maxie
To: phaedrus@hungrybrowser.com
Sent: Friday, September 27, 2013 4:05 PM
Subject: Searching For Valario's Salad Dressing
The spelling might be off but there was a great restaurant in San
Antonio, Texas,.....the restaurant was called
"Valario's".....(sp).....Italian restaurant. They had a lovely salad
dressing recipe that was their house dressing,...similar to Green
Goddess, but not as sweet. Could you possibly help me locate this
recipe ?......Thanks so much for your consideration and time.
Maxie
Hi Maxie,
Sorry, no success. No one appears to have that recipe, and no one
appears to have created a copycat. I'll post this in case a reader can
help.
Phaed
-----Original Message-----
From: paul
Sent: Wednesday, September 25, 2013 7:27 PM
To: phaedrus@hungrybrowser.com
Subject: recipe request
The first is for a chocolate cheesecake made at "The Hourglass" restaurant
in Kenmore, NY. I used to go there with my family when I was growing up.
Unfortunately, both restaurants are closed. Thank you for any assistance
you can give me with these.
Paul
Hello Paul,
I can find mentions and reviews of The Hourglass, but no recipes and no
mention of the cheesecake. I'll post this on the site in case a reader can
help.
Phaed
From: Ray
Sent: Wednesday, October 02, 2013 5:38 PM
To: unclephaedrus@hungrybrowser.com
Subject: Time and Money
Hello, Uncle P.--
To give you a respite from truffle-hunting recipes, here's a completely un-nutritious query:
Just began to watch a DVD and the usual "FBI Warning" came on. Then cynical self wondered,
"Just HOW many people have actually been given the max of a $250,000 fine and sent off to the
slammer for five years?" My cynical self thought, "I'll bet the number over the decades is very
close to 'none,' if not actually zero." Can you find out if I'm, in fact, foolishly cynical, and that
our federal prisons do burst at the seams with pauperized violators of moviedom's rights?
I'll admit I've done NO research on this, since the "paused" DVD is calling me back to it.
For October it's damned summery here on Long Island today. Dry too, but the many days of
bright sun and relatively cool, dry nights might just make this a good fall color year.
So far, what makes up most of our trees, oaks, are yet all green.
Other species kindle to some color.
Ray
Hi Ray,
I could not find any mention of an instance in which someone has been prosecuted for just copying a DVD. All of the prosecutions that
I found have been for selling unauthorized copies. That’s been the main usage. The FBI probably isn’t going to prosecute anyone simply
for making a copy of a DVD for personal use, but if you try to sell or give away multiple copies, then they can use the law against you.
It takes special software to copy a DVD these days, and it appears to be illegal to sell or distribute such software. There’s a good article here:
USNews
According to that article, it's not even illegal for you to make a back-up copy of a DVD that you own.
It’s warm here, too. We had a rather mild summer, but it’s been a bit extended in length.
Phaed
|
