Week 02

Bavarian Potato Chowder

[taken from page 13 of “The Weilert Family Cookbook: 2nd Edition”]Bavarian Potato Chowder

Notes: This time I decided to go with a recipe from my other cookbook. This took me back to my roots for some good old fashioned family eating. However, I need to make sure that I have enough space to cook it, as it is a rather large recipe.

Lessons:
1. Chicken bouillon does not come in cubes anymore, and it is located near the soups.
2. A folding chair over the trashcan is much more comfortable when peeling vegetables when compared with peeling over the sink.
3. The large cutting board is useful when it is large enough to straddle over the sink.
4. When dicing potatoes, cut them in half lengthwise so that the height of the two halves is minimal.
5. Chowders don’t “boil down” to add more ingredients.

New Equipment Needed: Larger Pot. I had a feeling that this would be a problem when I started cooking, and I was right. I managed to half the recipe “on the fly”, and it turned out all right, but I am not going to attempt to do that anymore. I got everything in except for half the water and bouillon and about a cup of potatoes.

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