Posted on 03/21/2015 2:37:13 PM PDT by VRW Conspirator
It's time for you FReepers to get the real deal. Here is a recipe that will always be a winner.
I prefer Old Savannah,but it’s harder to find now that I don’t live in GA. Amazon used to stock it but they say it’s not available. :( Lowe’s Foods in NC used to carry it, but I haven’t seen it there for a while either.
To me Old Bay has a heavy muddy flavor. Old Savannah is distinct and brighter tasting.
Cape Porpoise pier 0pening for spring on April 3, “weather permitting.” Can’t wait!
Thanks for the paint can recipe.
It isn’t so much the items, but the STYLE, as I said.
Old Bay-based cooking is great, no matter what some naysayers say.
Yes, they are not all Old Bay - but they really started it. The point is the same basic seasonings go into anything MD style, red pepper, salt, pepper, whatever else they have in there. JOs, home-made, whatever, it is all basically the same thing.
Old Bay was purchased by McCormick (also a Maryland institution) and thus can be found now just about anywhere. It is not Old Bay’s “fault” that it is common, partly because before McC, it was already legendary. It is a testament to the MD-style seafood cooking that OB has managed to make it to about every state in the union on grocery shelves and also in some seafood establishments elsewhere.
I think the point is you insulted her people directly.
And crabs are indeed the best.
My father, a Maineiac, will tell you he never cared for lobster (most overrated food item ever, in any species) and would not eat crabs here because people told him it was sort of like lobster. When he did have some he was shocked how much better it is than lobster.
But, to each his own. This was simply a thread about MD-style shrimp that gets hijacked by huffington-puffington posts about how their regional food is better....
IMO, hard steamed crabs done our way are the best food ever, and other of the myriad versions of blue crabmeat are not far behind!
And yes, I do love the shrimp done our way, too. Preferably, small shrimp because it’s less tough. I don’t like big shrimp. Also why I don’t like lobster tail - it’s like big shrimp (not much different at all), tough and grossly spongey.
At the grocery store, if not in the spice aisle, check the seafood counter area.
The only “real” issue I have with your recipe and other recipes people have posted here is that Old Bay is never measured out by teaspoons or tablespoons in any households I have ever been! It’s more like... Hmmm, yeah-up, that oughta do it... hooold on, just a liiittle bit... more...
Looks good though. Come to think of it, I happen to have some raw shrimp in the freezer and two or three half-cans of Old Bay on the shelf.... Thanks for the thread! :-)
Well, I’ll check the ingrediants closely, because I’m not a HOT SPICE type of person.
It's a Cajun crab boil that is very popular along the Gulf Coast and especially in "The Big Easy". It's cheap (dozen packages for $14). Everyone in the house can tell when it comes to a boil 'cause it burns inside your nose and it makes your eyes water, but it's good stuff.
My wife is of Cajun background and her family tradition is boiled shrimp (shrimp-in-the-rough) for breakfast. The smell of them cooking is neater than any alarm clock.
Thanks! It’s still unavailable on amazon, but I’m signed up to receive an email when it is again for sale there.
It’s not hot-hot. It’s very zesty and salty. But indeed, if you put a bunch in your mouth at once it will “burn”! Generally, that is not done!
I have definitely heard of it. Sure wouldn’t mind trying.
We get half our crabs from down there, since our commie leaders are so damn worried about the crabs we do have up the Bay (they are also along the Ocean City coast, so plenty to be had if allowed).
Okay - thanks; very helpful.
You neva do explain what you done with the paint, Liz. Also we talkin anti-foulin paint, porch paint, what? Each has a unique flava. Gooch Hardware can straighten this out
Liz, you gonna post recipes, you betta be a little moah precise-like. Ayuh.
But Liz, you sound like a game gul. How about running for Miss Dump next summa?
of course you don't. That thing they make "lobsta Tail" from ain't even a lobsta. Some kinda crayfish/ocean cockroach/tropical water monstrosity. Taste like particle board.
My father, a Maineiac, will tell you he never cared for lobster When he did have some MD crab, he was shocked how much better it is than lobster.
Whole family .... dangerous heretics. I will share a dirty little secret ....Maryland Lobsta ain;'t so bad and occasionally they get plenty of'em!
O'Malley can pull 200 Million votes just from Baltimore alone. If we do away with the Electoral College, ALL future Presidents .... and probably Popes .... will come from Maryland.
And now McDonald's has gotten into the act!
Nope, I’ve had real lobster, the whole thing. Best thing is the smooth meat of the claws. Tail meat is nothing but glorified (this century, anyway) shrimp.
Not bad, just not nearly worth the bucks any of them are supposed to be (again, this century), nor the fancy ambiance.
Yup! LOL.
Is this just local? Because I just saw a big billboard for it on a McD’s drive-thru across from my dentist several days ago.
Maryland “Freak State” PING!
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