Comments on: landlocked but determined…

By: we are never full

we are never full — Mon, 20 Apr 2009 21:43:32 +0000

there is NOTHING i don’t love about this dish. after the ridiculous amount of beef and sausage i just ate in argentina, i need something like this in my life. you really are good if you didn’t do the bread “schwooping”. nuts, and good. would love to meet you sometime you’re in ny. bring the good weather, please!

By: annie

annie — Sat, 18 Apr 2009 13:07:42 +0000

1. I would like Angela to set her comment to music and record it; despite my jealousy that she actually got to eat the meal, I think she put a lovely flourish on the experience.

2, I am incredibly impressed that you ate no bread, because the juice must have been to die for.

3. Beautiful post. Thanks!!!

By: rebekka

rebekka — Sat, 18 Apr 2009 02:26:57 +0000

Omigosh. HOW perfect! And thank you SO MUCH for the Browne trading tip. Seafood in Nashville is beyond depressing.

By: Brooke

Brooke — Thu, 16 Apr 2009 23:45:07 +0000

Fucking YUM. That looks amazing. I can’t believe you resisted soaking up the juice with your crusty bread. You are a much stronger woman than I am.

By: cookiecrumb

cookiecrumb — Thu, 16 Apr 2009 22:50:36 +0000

OMFG!!

By: Maggie

Maggie — Thu, 16 Apr 2009 19:43:30 +0000

wait – you abstained from wine?!?

By: goodfoodmatters

goodfoodmatters — Thu, 16 Apr 2009 14:28:57 +0000

my-oh-my
great info on your bean prep
and browne trading–beautiful baby maine shrimp, who knew?
if you come across a purveyor of (so sweet, size of your pinkytip) peconic bay scallops, this former long islander would love to know.

By: yes Yes YES

yes Yes YES — Thu, 16 Apr 2009 04:10:01 +0000

I know you don’t know me. But i want you to know me… Because I would like to come to dinner this weekend. I’ll bring dessert!

By: Peter

Peter — Thu, 16 Apr 2009 00:49:05 +0000

Outstanding. Hey, email me your NYC dates and we’ll try to make it happen.

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 15 Apr 2009 23:52:38 +0000

Wow that looks amazing! We get descent seafood here in NY, but seeing those shrimp is making me think I need to check this place out.

By: kristie

kristie — Wed, 15 Apr 2009 21:59:54 +0000

I gained 3 pounds in Chicago and I was only there for 4 days. Good luck! And does this D’Artagnan equivalent do tuna? It’s hard to find good tuna…

By: Heidi Robb

Heidi Robb — Wed, 15 Apr 2009 18:28:04 +0000

One hedonistic vessel of everything I love to eat.

I’ll bet no one even missed the bread.

By: The Italian Dish

The Italian Dish — Wed, 15 Apr 2009 14:03:20 +0000

You outdid yourself. What a dish! I would have loved to taste that. I’ve got Goin’s book and you’ve inspired me to tag that recipe and make it.

By: SpinachTiger

SpinachTiger — Wed, 15 Apr 2009 05:39:42 +0000

Looks delicious. I’m so in the seafood all in one bowl mood. Made my first mussels last week. Need to know your seafood connection. Who needs dessert when you have sweet scallops and sweet shrimp?

By: cary

cary — Wed, 15 Apr 2009 05:02:09 +0000

I washed up. It was the least I could do.

By: JUNE BUG

JUNE BUG — Wed, 15 Apr 2009 03:55:24 +0000

Once again! Well done! I love the combination of flavors going on here. It’s a seafood-gasm!

By: democommie

democommie — Wed, 15 Apr 2009 01:42:51 +0000

That should have read :

“Massachusetts North Shore and Southern Cow Hampshire (my pal’s daughter’s 3oth b�day celebration)…”

By: democommie

democommie — Wed, 15 Apr 2009 01:41:19 +0000

Claudia:

I would not have missed dessert either; because I woulda put a torte in the glove compartment of my Ranger and whipped it out just when everyone was commending themselves on their sucroserestraint systems.

Turns out I’m going to be in Massachusetts North Shore and Southern Cow Hampshire 3oth b’day) . I’m stopping at a place near Albany to get something for a friend and when he told me what he wanted I thought, “oooooooooooh, I know SOMEBODY ELSE that likes that, too!” I’ll be sending you something if they have enough of it in stock. It’s not perishable.

By: Jeff

Jeff — Wed, 15 Apr 2009 01:00:41 +0000

Brava!

By: Angela Kaset

Angela Kaset — Wed, 15 Apr 2009 00:09:14 +0000

I came,
I ate, (oh gawd),
ate it again the next night,
(still fresh and wondrous),
skipped a night,
and then ate it again the following night,
(fine fare for a lazy girl),
froze the remaining broth….

I done tole Claudia I could live on this dish.
It’s not quite a cioppino, but then I guess it is….well whatever it is,
it’s just the right bite, just the right everything….and it sneaks some greens in.
Big plus for this cheeto eater.
If I were bread, Claudia’s wok would be my swimming hole.

By: rachel

rachel — Tue, 14 Apr 2009 21:05:10 +0000

I already knew we gravitate towards the same platefuls or panfuls.
inspired.

By: Hillary

Hillary — Tue, 14 Apr 2009 20:26:22 +0000

I was watching Food Network and saw an episode of throwdown where Bobby made cioppino. I’ve been craving intense amounts of seafood ever since! This looks outstanding!

By: Heather

Heather — Tue, 14 Apr 2009 19:00:00 +0000

You’re an iron woman, and I commend your discipline. I love a good frutti di mare, but can’t even conceive of bread abstention.

By: Amy at Minimally Invasive

Amy at Minimally Invasive — Tue, 14 Apr 2009 18:55:04 +0000

OK, OK! Consider my arm twisted. I’ve had Sunday Suppers wish listed/bookmarked for the longest time, but you’ve finally convinced me to take the plunge.

By: The Culinary Sherpas

The Culinary Sherpas — Tue, 14 Apr 2009 18:32:32 +0000

I would like to shove my face in that big wok of love.