I love KFC, but it's on my wife's no-fly list.

I also love fried clams with a good tartar sauce and lots of it.
that's one of those foods where certain logistical challenges have to be addressed prior to consumption.
my digestive system only allows a short term tenancy.

 

I love whole fried clams with tartar sauce but it is sometimes hard to find good ones. I used to like the ones over at a restaurant near Lainey’s part of the world.

 

Kelly's roast beef in Revere was always good but I have been there for a while.
Brown's in Seabrook. Oxford creamery in Mattapoisett had a fine fried seafood plate. Clams, Scallops, Fish and fries and Cole slaw.
I also like Rhode Island style fried calamari and sliced peppers. along with a dozen oysters on the half-shell.

My grandmother (the chef) always said the secret to good fried food was good clean, fresh oil. and don't make it too hot.
Burn it once and you've ruined teh flavor of the oil.

 

I've burnt a few oils over the years cooking at home, your grandmother was right, it does ruin the oil . I always thought the hotter the better, but not so true I guess.

 

I’ve had the seafood from Oxford Creamery quite a few times it was pretty good.
I used to like what we called Stuffies in R.I. which are chopped clams with breading and spices baked and served in the shell. Always good with a bit of hot sauce on them.

 

It’s a raw rainy day so making some soup. Using up some leftover pasta and veggies.

 

my wife makes a good dish native to her Portugal roots, which we are having tonight and I really enjoy it. Just kidney beans in a red tomato sauce with garlic and onions, with portuguese sausage . We put the mixture on top of white rice, and with some fresh crusty bread to wipe up the sauce.

 

What kind of Portuguese sausage does she use?

 

It is Chourico, (they pronounce it as sherice) , it has a smoky taste, there is a spicy version and not spicy, they (Portuguese) use it in many different dishes and eat it quite a bit in different ways.

 

Nice, that was what I was thinking it was. I’m very familiar with Chourico. The last pizza store I worked in before I moved to Vermont was in a town that had a large population of Portuguese residents and Chourico was one of the ingredients we carried for a pizza topping. I always liked it good stuff.