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You're doing the right method, no worries there.
But, I have a few tips for you:
1) Fresh water sucks out some of the flavor while cooking, so, use a generous amount of salt in the boiling water.
2) Season after it's done cooking. We crack the shell and shake some right onto the meat. In my area, Old Bay is the standard. You can make it yourself if it's not sold locally, the ingredients are pretty standard.
3) Learn how to make drawn butter (boil butter for a minute, let it settle, skim off the solids, pour off the butter, leave the whey behind). Great for dipping clams/crabs/lobster/crayfish/etc.
aiight
Rice Eating Meetup on Friday, somewhere in Cobo: Be nice 4 free rice. Y'all better bring some furikake to that meetup bc eating with only soy sauce is kinda boring imo
I know you're looking for this specific brand of Korean nori, but the Japanese version is also incredibly tasty. It's called furikake, and it comes in something like 20 different flavors :)
For those (like me) who didn't know what Old Bay is, it's a seasoning popular in Maryland.
https://en.wikipedia.org/wiki/Old_Bay_Seasoning
Also available on Amazon.
http://www.amazon.com/Old-Bay-Seasoning-24-Ounce/dp/B000M1HQFY
Be sure to purge them before cooking. Put them in a big tub and fill it with tap water. Let them soak for 5 minutes. Dump the water out and repeat until the water is mostly clear (3 times usually). It is imperative that you remove the dead crawfish as you purge. The dead ones have a rubbery texture once cooked... nothing wrong with them... they just don’t taste like the ones that are alive when you drop them in the boil.
While purging, boil your water that you will cook them in. I recommend Swamp Fire seasoning. You can order it on Amazon. Link. Throw a few sliced onions and squeezed lemons in with the seasoning while it’s getting up to boiling temp.
For a large boil with other fixins (sausage, potatoes, corn, mushrooms, etc.), cook everything else first (skip if not). Add another bag of Swamp Fire if you prefer spicy. Lower the live crawfish into the pot and boil until desired doneness. When they are done cooking, I strain and place them in a large cooler and close the lid. This keeps them warm and flavorful for hours. I’ve done the ice way too but haven’t noticed a big different. Also, we usually boil a couple hundred pounds of crawfish... and that takes a LOT of ice.
Now that's a good question! There should be a way to send someone a code through email or text that they can use to redeem a thing.
You could PM it to me, and then only I'd see it. If you look on my profile, I've done Reddit Secret Santa before, so I'm at least 37% trustworthy. I understand if you don't want to though. Also, Amazon sells it! At least, to my IP address :)
Volim rakove!! Kuhajte ih na pari u Old Bayu
Furikake! Its a mix made to sprinkle on rice with salt, sugar, sesame seeds, and seaweed. Add in some salmon and a splash of tamari and you have what I've been eating for lunch for the past 2 weeks.
Amazon has a 1.5lb container for 40€. That's not cheap, but it'd also last you a while. Here in the US, I can order a 7.5lb container for about $30.
Easily my favorite chicken seasoning is Old Bay. The original recipe called for some sort of oil, a little lemon juice, Old Bay, and cracked black pepper. I've removed the oil to drop calories though
Throw chicken in a Ziploc bag
Pour in enough lemon juice to submerge the chicken
Toss in a bunch of Old Bay. More than you think
Crack some black pepper in there
Knead with your hands in the bag, leave in the fridge between 15 minutes and 24 hours. I like to air fry it but baking works too, and I'm sure grilling is fine. Even totally submerged in lemon juice, it never comes out too lemony.
Amazon has 24oz for $8.99
https://www.amazon.com/OLD-BAY-Seafood-Seasoning-24/dp/B000M1HQFY
I'm a northerners, so I only know about it by recommendation. It's good stuff and moderately spicy in my opinion, depends on your tolerance. [amazon link](swamp fire seafood boil 1 lb (2pk) https://www.amazon.com/dp/B018WVOA5Y/ref=cm_sw_r_apan_glt_i_ABEKHY4Q74FAKJEB67CX?_encoding=UTF8&psc=1)
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Hy's, you say? So, you're Canadian, eh?
>I’ve never had old bay.
As a lifelong Marylander, this makes me so sad. You can get yourself some Old Bay on Amazon, though it's a bit pricey.
Super easy way? Buy a jar of furikake at your local asian grocery or section in your supermarket. Its pretty inexpensive and lasts for ages. You just sprinkle a little on the rice and stir it in.
https://www.amazon.com/Jfc-International-Seasoning-Furikake-1-7/dp/B0006G5KEY
I like the versions with tiny dried shrimp in them. Super tasty and ready in seconds.
Most simple would be Old Bay, salt and pepper. You could even mix some old bay with some butter and slather it on after its boiled.
What are you talking about?
He's always out of my favorite nori flakes lol actually him and jax asian market are out of it too. they carry the brand but i guess its popular? https://www.amazon.com/JFC-Nori-Furikake-Seasoning-Ounce/dp/B0006G5KEY
Sprinkle over rice, it's super tasty and low cal. Growing up, my mom used to make rice, dump on a bunch of furikake (usually adding some dried, flavored seaweed as well) and sprinkle some hot water or green tea over top to mix it up and make the seasoning spread out more. Also gives it more of a porridge texture. You can skip the water/tea if you want though.
If you have an Asian market nearby, they should carry it. If not, Amazon to the rescue! I like the Urashima brand since the ingredient lists are simpler but the JFC brand is easier to find and have more varieties.
These are for after it's cooked, so cook plain rice then add these as a topping.
Korean Laver (seaweed that's fried and salted) along with some butter. I wrap up the rice like a taco inside the seaweed, it's heaven.
This shit right here there are multiple flavors and again with butter it's delicious.
Oops, I thought I linked the veg one. Sorry. Here it is: http://www.amazon.com/gp/product/B0006G5KEY/
It's pretty great.
And it's easy to make your own. » Furikake Rice Seasoning – Seaweed Furikake (Nori Fumi Furikake)
I make a fake tuna salad with garbanzo beans. Just roughly mash up some garbanzo beans, and mix in some mayo and whatever else you like to put into your tuna salad. The magic touch is adding some powdered kelp . It doesn't really taste like tuna, but it does have an 'oceany' flavor.
edit: added linky
If you haven't discovered this yet, pick up some furikake to season your plain white rice. So freaking tasty, just beware if you don't get along with MSG.
If you can't find it at the grocery (its in a yellow tin with a red lid in your spice section), Here's it at Amazon.
You may think $11 is crazy but it's a HUGE amount that goes a long way, and you haven't lived until you've had this stuff on seafood (especially crab and shrimp!)
I think I should post my keto-friendly MD Crab Soup recipe.