Quote:
Originally Posted by Mike P
And chowder  |
For a friends 40th birthday a few weeks ago, I made a killer lobster and scallop risotto (with tarragon and pea shoots) it was really, really good. I put a lot of energy into refining the stock.
The next day I used the extra lobster stock to make a seafood chowder.
The next day after that, the chowder was even better...good lord it was good.
-spence