Home of Kingochowdah
 

And his cookbook,
"Rich's Abundant Gastronomic Delights"

Excerpts from My Philosophy on Soups, Stews, and Chowders

To start, some basic definitions (mine, of course):

• Soup – Why bother? More broth than substance. If you want liquid, drink a glass of V8. At least then you’ll get two servings of vegetables.
• Stew – Thick and hearty, can almost be eaten with a fork, lots of flavors and textures

• Chowder – Much the same as stew, but the thickness has a creamy texture to it; often has some cheese.

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But where do you get the base? From the leftovers, of course, and that’s where the trick come in. When you serve a chicken, don’t pick the carcass so clean that vultures don’t even want it. Leave some meat behind.
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Now you have the base to cook with, and now the artistry part begins. Every batch I make tastes a little different, even though I use almost the same ingredients every time.
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Now, this is where the fun and creativity come in and why each batch tastes a little different. Just open your refrigerator and start to add stuff. All the things I use are in the shelves in the door, probably the same for you.
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Now you’re ready to enjoy a nice hearty stew. It’s a whole meal in itself, so just serve with some crackers or biscuits.
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Can you say YUM!

The cookbook has over 100 wonderful recipes and is 5.5"x8.5" in size. It's printed on heavy coated stock and is bound so it lies flat. Many recipes have comments about how you can change the recipe for your liking or how to adjust if you have nut allergies. All with a little humor here and there. It also contains other good info such as food substitutions and how to make your own sun-dried tomatoes.

To get your own copy of this amazing cookbook send $15.00 to cover printing and shipping. See the Purchase a Cookbook area for details.

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Updated June 02, 2010