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Nope, not a new name for a new lure.
My wife cooked up a half batch of TubeDude's "Pig-Out Perch Chowder". She replaced the fish with shrimp. Really good stuff! Definitely a keeper recipe. We complimented it with a slice of jalapeno cheddar cheese focaccia bread. Dang, that was a good Sunday dinner!
Thanks TD for sharing those great step-by-step directions and thanks to Mama-Coot for puttin' it together for me. Yummmmmmmm
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[#0000FF]Glad it turned out well.
Also glad you didn't add any real GULP stuff. Nasty.
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I have been wondering what type of White fleshed meat might simulate perch, bluegill, pike, etc.
Shrimp sounds great....any other ideas for substitutes?
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[#0000FF]You can use anything...even trout. White bass are great. Ditto for walleye, wipers, largemouth and smallmouth.
However, I have found that if you are using larger fillets of any fish it is a good idea to precut them into smaller pieces to facilitate complete cooking if you add them to the chowder last. Another option is to stir fry the pieces a bit before adding to the mix...or coat and deep fry for additional flavor and texture.
Most folks discover that the chowder is even better after it has cooled and been refrigerated...and then reheated. That really allows all the flavors and seasonings to blend. For that reason some of us make up a batch the day before an ice fishing (or skiing) session and then refrigerate it. Reheat it for lunch out on the ice or snow the next day and it warms you up from the inside out.
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