Jack

World Traveling (over 42 Countries . . . and counting!) U.S. Army Officer.

The 1st thing I do in a new country is head for the market and then find a SMALL, CROWDED restaurant - I want "Mom's" Cooking . . . we can do the pretentious, "5-Star, "Cork Sniffing" stuff later. (This approach has proved to be "interesting" on a few occasions!)
Shirley's Maine Clam Chowder
Rating: Unrated
Jack's rating

Use Salt Pork - these days "Bacon" comes with flavors (maple!!) that don't blend well with clams. BUTTER (!), Thyme (CAREFUL! Go Slow. It can quickly overpower the chowder!) & White Pepper. Best made the "Day Before". Like many soups, stews and chowders . . . time adds to the fullness of the flavor.

Kentucky Bourbon Marinade
Rating: Unrated
Jack's rating

If you ONLY follow the recipe . . . you'll be disappointed. This is the BASIC INGEDIENT list! GET CREATIVE . . . Want more Garlic, Ginger, HEAT, Bourbon . . . JUST ADD IT! It's YOUR marinade! "Sweet Suzie" likes the basic recipe . . . but, then, she likes vanilla ice cream! Get Creative - RUN with the BASICS I've given you. If you don't like what you get . . .