Discussion in 'Non-Vegas Chat' started by ken2v, May 4, 2015.
Zatarain's, Old Bay or some other type of seasoning?????
Old Bay, there's no question!
(though Penzey's option is quite good as well - either the crab & shrimp boil OR the Chesapeake seasoning - depending on whether you want to season the water or the crustaceans....)
Old Bay, how is this even a question?
Because it has a question mark at the end of the sentence. Basic grammar.
*squints at Ken2v*
I'm originally from Baltimore (not necessarily a good thing to brag about at the moment), but like the others have said ... OLD BAY! I even have the T-shirt and take some with me on every trip!
I do like a lot of zatarain's products though... but old bay has been the best for any boil I have done.
Come on, Fran, you can keep pace.
I'm sure we all hailed from some place that had its less-than-glorious moments over the years.
We've always used Old Bay for our annual fest. Just seeing what else might be done around the Great Republic. It's so funny, we are months away from the gig and we're already getting questions to if we're having it and when. lol
Brings back memories of when I owned a vacation house in Berlin, MD. Used to go to the Piggly Wiggly, get some chicken necks. Tied strings on them, threw them off the flats in Assawoman Bay. Blue crabs would grab ahold, wouldn't let go. Slowly drag them in, pull them up. When they hit the surface of the water they'd let go, right into the net we'd snuck underneath!
Boiled them in OLD BAY, anything else was heresy! Beer, crab, beer... Good old days are gone. Condos where we used to crab. We is me, she cost me over a million $. Still like blue crab boiled in Old Bay. Will give her that.
I love regional food traditions. As a pre-teen we moved from the border-Mex fare of Southern California to the PNW, and they seemed to be giving away salmon and clams and what not. I have a brat love from my upper-Midwest family. And grits, we'll that's just another guy's polenta, or the masa harina we use for tamales.
Food is good.
Old Bay in my house too - a classic boil.
Can't go wrong with the classic: Old Bay!
Bunch of damn yankees in this thread. It's Zatarain's boil as the only answer. And you better be putting the seasoning into the water and allowing it to cook into the crawfish. None of these seasoning on the outside. Gotta let it penetrate.
I haven't bought a prepared product in years. Make your own boil. Whatever sounds good. It's about what's swimming in it.
I get that. You know our larder, very few commercial blends in the scores and scores of jars, and mostly because of the absurd addiction brand blends have with garlic powder (uck) and salt for salt's sake. Not sure I'm seeing it given the volume needed and that it all goes in a 50-quart cauldron of water, however. (I know, I know, celery salt.) Hmmmm, some research is in order.
In Louisiana we use a lot of Zatarains! and finish it with some good ole Tony Cachere' on top!!! I eat Tony's on everything- eggs, grits, chicken, pork, soups, stews, even popcorn!
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