Comments on: Cioppino

By: Judy Hamby

Judy Hamby — Mon, 23 Feb 2009 21:18:42 +0000

I am so sorry everyone took my comments as rude. I stated I thought it sound interesting but a lot of us cannot begin to afford even as an occasional treat. I reread my statement and did not feel it was “smarky” just honest. Don’t allow me to rain on your parade. As far as trying to cruise the site, I was simply asking for help so I could take advantage of all these wonderful tips. Sorry, will not post again.

By: Heather

Heather — Mon, 23 Feb 2009 11:35:47 +0000

Thanks everyone.

And Keter, gumbo is love, ’nuff said.

By: Keter

Keter — Mon, 23 Feb 2009 03:04:23 +0000

Fabulous recipe, Heather! I also appreciated your chef tips about how and when to add spices and ingredients so they cook together flavorfully without getting overcooked. Littleneck clams are my favorite!

For the budget minded who are craving seafood, may I suggest a variant of gumbo? My last batch was inspired by some frozen flounder I had purchased on sale that was quite frankly awful – it apparently had been injected with water to increase the weight and then frozen – and when I baked the first piece, it gushed out water and turned to mush! The ingredients for gumbo are fairly cheap, and it can be made in a large quantity and frozen for a quick dinner later (I think gumbo is the only seafood recipe that is as good reheated as fresh). That mushy fish, which otherwise would have been a total loss, plus some local spicy sausage made up a huge batch that averaged less than $2 a serving.

Another cheap (and quick to make) dish is stir fried rice with shrimp. Use frozen teeny peeled salad shrimp (grass shrimp) – watch for these to go on sale and stock up. I’ve gotten them for $1 for 8 oz., and that’s all you need for this dish. Those little shrimp have all the flavor of big ones!

By: Bill Cecchini

Bill Cecchini — Mon, 23 Feb 2009 01:04:30 +0000

Hi Heather!

I’m actually drooling. I wish I was a good/creative cook like you!

Don’t worry so much about Judy’s comment. If I’ve learned anything over the years, it’s that people are very courageous (and often rude and inconsiderate) on blogs. They think that they can say anything they want because they’re well-hidden behind the invisibility of the internet. A wise person once taught me a lesson…something about not saying anything if I don’t have anything nice to say…

Constructive criticism is helpful when said in a loving, helpful, and encouraging manner.

I think your site is fine. Also, I know that if I want to buy some fresh seafood (I’m a broke college kid, mind you), that I can very easily make some wise financial decisions, save my money, and eventually buy the dinner of my choice. It’s really not that tough…”economy” or not.

I apologize. I don’t mean to start a fight. Lousy comments really get under my skin.

Bill

By: Badbadivy

Badbadivy — Mon, 23 Feb 2009 00:56:14 +0000

Judy, your comment is a fine example of what’s frustrating sometimes about writing this site. People don’t read the post in its entirety and then they complain about something that’s already been addressed in the post. The very first paragraph, Heather talks about how this is expensive for every day, but works for- oooh, look! the title clearly says! company dinner. Sometimes, you want to cook to impress. This recipe is for one of those times.

I’m sorry if I sound harsh, but this is getting tougher and tougher to abide.

By: Annoyed Regular

Annoyed Regular — Mon, 23 Feb 2009 00:42:11 +0000

Wow how rude. If you don’t like it or can’t swing it, don’t make it. I don’t see her saying you have to make this every day. Special occasions. Seriously. It’s soup. Frozen food is cheap. Substitute things, it’s not hard.
As for the site, it’s called a search engine. It’s at the top of the page. Try it out.
Change is good.
So is soup.

By: Heather

Heather — Mon, 23 Feb 2009 00:38:46 +0000

Michelle:
Use beef bouillon or increase the chicken broth, clam juice, or tomato juice. Just add it in place of the wine, but keep the procedure the same, including the reduction step.
Judy:
1) It was clearly noted that this meal is an exception to the usually frugal meals available on this site and don’t worry, my splurge budget can’t take too many of these recipes, it was just a special treat much cheaper than a meal out at the fancy restaurant I was craving.

2) There is an FAQ that answers your question, but the old style blog format that you are looking for is accessible under the Read It button, that takes you to a page almost exactly like our old layout.

3) All older articles are under the archives button in the sidebar.

By: Judy Hamby

Judy Hamby — Sun, 22 Feb 2009 23:07:45 +0000

Your recipe sounds interesting but way to expensive in these financial trying times. Besides fresh seafood is hard (and expensive)to come by the a large majority of us. One thing off the subject, every since you change your page I find it extremely hard to read and understand. Your old one was so much better. I really don’t understand the things on the right. Also, how do you find some of your older articles. Maybe you should do a tutorial on how to navigate your site.

By: Michele

Michele — Sun, 22 Feb 2009 21:59:56 +0000

Sounds fabulous! I want to try this but what can I substitute for red wine?

By: Heather

Heather — Sun, 22 Feb 2009 11:00:34 +0000

Absolutely. The finished soup will have a heartier flavor, but many people recommend substituting beef broth for wine if cooking for those who abstain. Enjoy!