| [Deep Freeze] Sunday, February 22, 2009 8:54:45 AM | |
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It tastes INCREDIBLE, my friend!! I made 40 pounds of it once when we were on vacation in Calif!!!!!! It is not too much different from steaming. You simply wrap three or four legs in foil along with a few lemon slices, several pats of butter and garlic salt. YUM!!!!!!!!!!!! It is best to put the on "indirect" heat but the smoky goodness is there!!
[Show/Hide Quoted Message] (Quoting Message by ronhartsell from Sunday, February 22, 2009 8:41:36 AM)| |  | ronhartsell wrote: | | The smell doesn't bother me at all...although I cook on the grill, I've never grilled crab before...how different does it taste compared to steaming it??...for me, it's all about the effort that goes into getting to the meat, and we're all meat lovers over here, so we're talking a lot of crab to make...
| | | Deep Freeze wrote: | | HA!!!!!!!!!!!!! Yeah Bev, you know what I mean!!! HAHAHAHAAA!!!!!!!
You know Ron, crab is one of my all time favorites. I just love it. I try to do King Crab once a month or so. The Princess does not like the smell so I tend to cook it in the summer when I can simply put it out on the grill. I also try to cut the lower part of the shell open, along the leg, prior to cooking it. That way, it is considerably easier to get at when it is done!! |
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| [ron h] Sunday, February 22, 2009 8:41:36 AM | |
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The smell doesn't bother me at all...although I cook on the grill, I've never grilled crab before...how different does it taste compared to steaming it??...for me, it's all about the effort that goes into getting to the meat, and we're all meat lovers over here, so we're talking a lot of crab to make...
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Sunday, February 22, 2009 8:29:47 AM)| | | Deep Freeze wrote: | | HA!!!!!!!!!!!!! Yeah Bev, you know what I mean!!! HAHAHAHAAA!!!!!!!
You know Ron, crab is one of my all time favorites. I just love it. I try to do King Crab once a month or so. The Princess does not like the smell so I tend to cook it in the summer when I can simply put it out on the grill. I also try to cut the lower part of the shell open, along the leg, prior to cooking it. That way, it is considerably easier to get at when it is done!! |
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| [Deep Freeze] Sunday, February 22, 2009 8:29:47 AM | |
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HA!!!!!!!!!!!!! Yeah Bev, you know what I mean!!! HAHAHAHAAA!!!!!!!
You know Ron, crab is one of my all time favorites. I just love it. I try to do King Crab once a month or so. The Princess does not like the smell so I tend to cook it in the summer when I can simply put it out on the grill. I also try to cut the lower part of the shell open, along the leg, prior to cooking it. That way, it is considerably easier to get at when it is done!! |
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| [ron h] Sunday, February 22, 2009 8:20:46 AM | |
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Morning DF...I think Crabs and Lobsters are some of the ugliest edibles I've ever laid eyes on...I didn't even try King Crab for the first time 'til about a year ago...the meat was really tasty, but the effort that went in and the menacing carcass's (?) strewn about didn't leave me begging for more...the wine served was a suprising complement to the meal...
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Sunday, February 22, 2009 8:15:52 AM)| | | Deep Freeze wrote: | | Try as I might, I just cannot picture our dear Guido throwing live crabs into a pot and boiling them!!! HA!!!!!!!!!!!!!! Now, he may gently warm the water and allow them to have a nice, relaxing spa before toweling them off, serving champagne and then building a three story luxury condo for them to spend their remaining days in relative comfort..... HAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHAHAHAHAHAHAAAAAAA!!!!!!!!!!!!!!!!!!!!!!
| | | spapad wrote: | | OK, crab cooking 101 for all you food network freaks. Get a of bussel of live crabs. Get a very large pot with a cage that does not hit the bottom of said pot but is suspended bout 4 inches from the bottom. Pour alot water and beer in the bottom of the pot to come up to about 7 inches. Put as many crabs as you can without over crowding into said pot. Shower the fellas in a rain of Old Bay seasoning. Cover with a lid and then turn on the gas. When they stop bagging about wait about a minute or two more and your done.
Next roll butcher paper out on the table, give everyone their crushing implement of choice, take the crabs and put them on the table. and have plenty of buckets around for the shells. Ok for you foodie types who think clarified butter is all that goes with crab enjoy. Give me a good cider or malt vinegar to dip my crab meat in (eastern Va style) and I am a happy little crab picker! Note to the novice, when cracking the body, do not forget to remove the "dead man's lungs" as they are NOT "good eatin"!
I'm ready for a bushel! Edited at: Saturday, February 21, 2009 7:12:39 PM Edited at: Saturday, February 21, 2009 7:13:50 PM
Edited at: Saturday, February 21, 2009 7:15:40 PM |
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| [Bev] Sunday, February 22, 2009 8:19:48 AM | |
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cider / malt vineagar sounds like proper condiments to serve w/ fish & chips ; )
[Show/Hide Quoted Message] (Quoting Message by spapad from Saturday, February 21, 2009 7:12:16 PM)| | | spapad wrote: | | OK, crab cooking 101 for all you food network freaks. Get a of bussel of live crabs. Get a very large pot with a cage that does not hit the bottom of said pot but is suspended bout 4 inches from the bottom. Pour alot water and beer in the bottom of the pot to come up to about 7 inches. Put as many crabs as you can without over crowding into said pot. Shower the fellas in a rain of Old Bay seasoning. Cover with a lid and then turn on the gas. When they stop bagging about wait about a minute or two more and your done.
Next roll butcher paper out on the table, give everyone their crushing implement of choice, take the crabs and put them on the table. and have plenty of buckets around for the shells. Ok for you foodie types who think clarified butter is all that goes with crab enjoy. Give me a good cider or malt vinegar to dip my crab meat in (eastern Va style) and I am a happy little crab picker! Note to the novice, when cracking the body, do not forget to remove the "dead man's lungs" as they are NOT "good eatin"!
I'm ready for a bushel! Edited at: Saturday, February 21, 2009 7:12:39 PM Edited at: Saturday, February 21, 2009 7:13:50 PM
Edited at: Saturday, February 21, 2009 7:15:40 PM |
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| [Bev] Sunday, February 22, 2009 8:18:54 AM | |
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I'm getting a visual! lol
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Sunday, February 22, 2009 8:15:52 AM)| | | Deep Freeze wrote: | | Try as I might, I just cannot picture our dear Guido throwing live crabs into a pot and boiling them!!! HA!!!!!!!!!!!!!! Now, he may gently warm the water and allow them to have a nice, relaxing spa before toweling them off, serving champagne and then building a three story luxury condo for them to spend their remaining days in relative comfort..... HAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHAHAHAHAHAHAAAAAAA!!!!!!!!!!!!!!!!!!!!!!
| | | spapad wrote: | | OK, crab cooking 101 for all you food network freaks. Get a of bussel of live crabs. Get a very large pot with a cage that does not hit the bottom of said pot but is suspended bout 4 inches from the bottom. Pour alot water and beer in the bottom of the pot to come up to about 7 inches. Put as many crabs as you can without over crowding into said pot. Shower the fellas in a rain of Old Bay seasoning. Cover with a lid and then turn on the gas. When they stop bagging about wait about a minute or two more and your done.
Next roll butcher paper out on the table, give everyone their crushing implement of choice, take the crabs and put them on the table. and have plenty of buckets around for the shells. Ok for you foodie types who think clarified butter is all that goes with crab enjoy. Give me a good cider or malt vinegar to dip my crab meat in (eastern Va style) and I am a happy little crab picker! Note to the novice, when cracking the body, do not forget to remove the "dead man's lungs" as they are NOT "good eatin"!
I'm ready for a bushel! Edited at: Saturday, February 21, 2009 7:12:39 PM Edited at: Saturday, February 21, 2009 7:13:50 PM
Edited at: Saturday, February 21, 2009 7:15:40 PM |
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| [Deep Freeze] Sunday, February 22, 2009 8:15:52 AM | |
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Try as I might, I just cannot picture our dear Guido throwing live crabs into a pot and boiling them!!! HA!!!!!!!!!!!!!! Now, he may gently warm the water and allow them to have a nice, relaxing spa before toweling them off, serving champagne and then building a three story luxury condo for them to spend their remaining days in relative comfort..... HAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHAHAHAHAHAHAHAAAAAAA!!!!!!!!!!!!!!!!!!!!!!
[Show/Hide Quoted Message] (Quoting Message by spapad from Saturday, February 21, 2009 7:12:16 PM)| | | spapad wrote: | | OK, crab cooking 101 for all you food network freaks. Get a of bussel of live crabs. Get a very large pot with a cage that does not hit the bottom of said pot but is suspended bout 4 inches from the bottom. Pour alot water and beer in the bottom of the pot to come up to about 7 inches. Put as many crabs as you can without over crowding into said pot. Shower the fellas in a rain of Old Bay seasoning. Cover with a lid and then turn on the gas. When they stop bagging about wait about a minute or two more and your done.
Next roll butcher paper out on the table, give everyone their crushing implement of choice, take the crabs and put them on the table. and have plenty of buckets around for the shells. Ok for you foodie types who think clarified butter is all that goes with crab enjoy. Give me a good cider or malt vinegar to dip my crab meat in (eastern Va style) and I am a happy little crab picker! Note to the novice, when cracking the body, do not forget to remove the "dead man's lungs" as they are NOT "good eatin"!
I'm ready for a bushel! Edited at: Saturday, February 21, 2009 7:12:39 PM Edited at: Saturday, February 21, 2009 7:13:50 PM
Edited at: Saturday, February 21, 2009 7:15:40 PM |
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| [Head banger] Saturday, February 21, 2009 10:20:52 PM | |
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sounds good to me. the butter often seems like overkill.
[Show/Hide Quoted Message] (Quoting Message by spapad from Saturday, February 21, 2009 7:12:16 PM)| | | spapad wrote: | | OK, crab cooking 101 for all you food network freaks. Get a of bussel of live crabs. Get a very large pot with a cage that does not hit the bottom of said pot but is suspended bout 4 inches from the bottom. Pour alot water and beer in the bottom of the pot to come up to about 7 inches. Put as many crabs as you can without over crowding into said pot. Shower the fellas in a rain of Old Bay seasoning. Cover with a lid and then turn on the gas. When they stop bagging about wait about a minute or two more and your done.
Next roll butcher paper out on the table, give everyone their crushing implement of choice, take the crabs and put them on the table. and have plenty of buckets around for the shells. Ok for you foodie types who think clarified butter is all that goes with crab enjoy. Give me a good cider or malt vinegar to dip my crab meat in (eastern Va style) and I am a happy little crab picker! Note to the novice, when cracking the body, do not forget to remove the "dead man's lungs" as they are NOT "good eatin"!
I'm ready for a bushel! Edited at: Saturday, February 21, 2009 7:12:39 PM Edited at: Saturday, February 21, 2009 7:13:50 PM
Edited at: Saturday, February 21, 2009 7:15:40 PM |
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| [Head banger] Saturday, February 21, 2009 10:16:51 PM | |
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best thing he has done all year.
[Show/Hide Quoted Message] (Quoting Message by Soylentgreen4u a.k.a. theWOLFMAN from Saturday, February 21, 2009 9:45:31 PM)| | | Soylentgreen4u a.k.a. theWOLFMAN wrote: | | LEAFS LOSE,COURTESY OF SUNDIN IN THE SHOOTOUT...OUCH!
| | | MG_Metalgoddess wrote: | | LOL.. My puter blocked it before it could do anything....
Soy........ Iam watching Toronto... LOL Go Leafs!!!!!!
MG~
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| [Soylentgreen4u] Saturday, February 21, 2009 9:45:31 PM | |
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LEAFS LOSE,COURTESY OF SUNDIN IN THE SHOOTOUT...OUCH!
[Show/Hide Quoted Message] (Quoting Message by MG_Metalgoddess from Saturday, February 21, 2009 8:58:16 PM)| | | MG_Metalgoddess wrote: | | LOL.. My puter blocked it before it could do anything....
Soy........ Iam watching Toronto... LOL Go Leafs!!!!!!
MG~
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| [~ MG_Metalgoddess~] Saturday, February 21, 2009 8:58:16 PM | |
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LOL.. My puter blocked it before it could do anything....
Soy........ Iam watching Toronto... LOL Go Leafs!!!!!!
MG~
[Show/Hide Quoted Message] (Quoting Message by Soylentgreen4u a.k.a. theWOLFMAN from Saturday, February 21, 2009 10:01:05 AM) |
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| [scorpion01] Saturday, February 21, 2009 8:50:25 PM | |
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GOODEVENING EVERYONE. BEAUTIFUL DAY HERE IN NEW YORK. SPENT THE DAY SKATING AROUND THE NEIGHBORHOOD WITH MY DAUGHTER. GETTING READY TO SETTLE DOWN TO A HOCKEY GAME. |
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| [spapad] Saturday, February 21, 2009 7:12:16 PM | |
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OK, crab cooking 101 for all you food network freaks. Get a of bussel of live crabs. Get a very large pot with a cage that does not hit the bottom of said pot but is suspended bout 4 inches from the bottom. Pour alot water and beer in the bottom of the pot to come up to about 7 inches. Put as many crabs as you can without over crowding into said pot. Shower the fellas in a rain of Old Bay seasoning. Cover with a lid and then turn on the gas. When they stop bagging about wait about a minute or two more and your done.
Next roll butcher paper out on the table, give everyone their crushing implement of choice, take the crabs and put them on the table. and have plenty of buckets around for the shells. Ok for you foodie types who think clarified butter is all that goes with crab enjoy. Give me a good cider or malt vinegar to dip my crab meat in (eastern Va style) and I am a happy little crab picker! Note to the novice, when cracking the body, do not forget to remove the "dead man's lungs" as they are NOT "good eatin"!
I'm ready for a bushel! Edited at: Saturday, February 21, 2009 7:12:39 PM Edited at: Saturday, February 21, 2009 7:13:50 PM
Edited at: Saturday, February 21, 2009 7:15:40 PM |
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| [Head banger] Saturday, February 21, 2009 5:50:03 PM | |
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| what about slow poached in the oven, in a pan of clarified butter infused with some herbs? easy no, but sounds damn good., |
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| [Deep Freeze] Saturday, February 21, 2009 5:45:21 PM | |
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Steamed is easiest.
[Show/Hide Quoted Message] (Quoting Message by guidogodoy from Saturday, February 21, 2009 5:16:17 PM)| | | guidogodoy wrote: | | "You know, I'm getting input here that I'm reading as relatively hostile."
Thank YOU, Spa for reading over my typos. After all, it is cooking, not spelling. I'll (ahem) let you know how it (bwwwaaahaa) comes out! LOL!!!!!
| | | Head banger wrote: | | fool!!
| | | guidogodoy wrote: | | M'kay. Can anyone give me a good suggestion for cooking king crap? I LOVE crap. I eat it all the time. Sometimes it is steamed crap sometimes baked. I don't really like boiled crap as it sort of leaves a bad taste in my mouth. Too watery. Bleah!
I am serious about this one as it is on the menu tonight. Who has any suggestions as to how to cook crap?
| | | Head banger wrote: | | its cooking, not spelling.
windows has asked me to defrag the drive on my antique, but... I only have 5% free space, which wont do. so, no defrag for it.
this machine asked me to download IE 8 beta today. didnt of course. IE 7 seems fine, and its a work machine, no unauth downloads....
| | | guidogodoy wrote: | | Unless you have a new fish, the word is TILAPIA.
Now, then, about all you with a virus scare. I have an easy fix...get a Mac or reformat a Windows box to Linux. I don't even have an antivirus on this Powerbook. Not needed. Oh yeah, and get rid of Internet Explorer for Foxfire, for that matter. IE died years ago.
Ona similar note, and something that may shake some beliefs to the core, it is almost unanimous amonst the tech-nerds that you don't have to defrag a harddrive. Even the most fragmented of drives, once defragmented, only show a slight improvement (if any at all) in speedtests. Furthermore, those who have your machines set to have it automatically done ever week are probably doing more damage than good. A harddrive is an electromagnetic device that has a shelf-life. They all crash, it is only a matter of "when." The more you use it (say in a needless defrag), the shorter the lifespan. Set it to defrag once a month if you are one who cannot simply "let go." To really see a speed increase, do a clean install of Windows from time to time. With partitioned drives, it isn't as time consuming as you would think.
MORNIN' all (er...a minute away from afternoon).
| | | Necroticist wrote: | | Talapia? new word to me..where from?
| | | Bev wrote: | | Got any talapia recipes?
| | | Necroticist wrote: | | | Wife has me chained to the kitchen for two days...lol...must admit, my cooking is better.. |
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| [Head banger] Saturday, February 21, 2009 5:39:49 PM | |
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me hostile? yeah, probably.
you sound like your ordering in a chinese resturant. I dont like it bakd personaly. too dry.
[Show/Hide Quoted Message] (Quoting Message by guidogodoy from Saturday, February 21, 2009 5:16:17 PM)| | | guidogodoy wrote: | | "You know, I'm getting input here that I'm reading as relatively hostile."
Thank YOU, Spa for reading over my typos. After all, it is cooking, not spelling. I'll (ahem) let you know how it (bwwwaaahaa) comes out! LOL!!!!!
| | | Head banger wrote: | | fool!!
| | | guidogodoy wrote: | | M'kay. Can anyone give me a good suggestion for cooking king crap? I LOVE crap. I eat it all the time. Sometimes it is steamed crap sometimes baked. I don't really like boiled crap as it sort of leaves a bad taste in my mouth. Too watery. Bleah!
I am serious about this one as it is on the menu tonight. Who has any suggestions as to how to cook crap?
| | | Head banger wrote: | | its cooking, not spelling.
windows has asked me to defrag the drive on my antique, but... I only have 5% free space, which wont do. so, no defrag for it.
this machine asked me to download IE 8 beta today. didnt of course. IE 7 seems fine, and its a work machine, no unauth downloads....
| | | guidogodoy wrote: | | Unless you have a new fish, the word is TILAPIA.
Now, then, about all you with a virus scare. I have an easy fix...get a Mac or reformat a Windows box to Linux. I don't even have an antivirus on this Powerbook. Not needed. Oh yeah, and get rid of Internet Explorer for Foxfire, for that matter. IE died years ago.
Ona similar note, and something that may shake some beliefs to the core, it is almost unanimous amonst the tech-nerds that you don't have to defrag a harddrive. Even the most fragmented of drives, once defragmented, only show a slight improvement (if any at all) in speedtests. Furthermore, those who have your machines set to have it automatically done ever week are probably doing more damage than good. A harddrive is an electromagnetic device that has a shelf-life. They all crash, it is only a matter of "when." The more you use it (say in a needless defrag), the shorter the lifespan. Set it to defrag once a month if you are one who cannot simply "let go." To really see a speed increase, do a clean install of Windows from time to time. With partitioned drives, it isn't as time consuming as you would think.
MORNIN' all (er...a minute away from afternoon).
| | | Necroticist wrote: | | Talapia? new word to me..where from?
| | | Bev wrote: | | Got any talapia recipes?
| | | Necroticist wrote: | | | Wife has me chained to the kitchen for two days...lol...must admit, my cooking is better.. |
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| [hellrider 31038] Saturday, February 21, 2009 5:33:57 PM | |
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| [Bev] Saturday, February 21, 2009 5:31:09 PM | |
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| [guidogodoy] Saturday, February 21, 2009 5:16:17 PM | |
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"You know, I'm getting input here that I'm reading as relatively hostile."
Thank YOU, Spa for reading over my typos. After all, it is cooking, not spelling. I'll (ahem) let you know how it (bwwwaaahaa) comes out! LOL!!!!!
[Show/Hide Quoted Message] (Quoting Message by Head banger from Saturday, February 21, 2009 4:38:22 PM)| | | Head banger wrote: | | fool!!
| | | guidogodoy wrote: | | M'kay. Can anyone give me a good suggestion for cooking king crap? I LOVE crap. I eat it all the time. Sometimes it is steamed crap sometimes baked. I don't really like boiled crap as it sort of leaves a bad taste in my mouth. Too watery. Bleah!
I am serious about this one as it is on the menu tonight. Who has any suggestions as to how to cook crap?
| | | Head banger wrote: | | its cooking, not spelling.
windows has asked me to defrag the drive on my antique, but... I only have 5% free space, which wont do. so, no defrag for it.
this machine asked me to download IE 8 beta today. didnt of course. IE 7 seems fine, and its a work machine, no unauth downloads....
| | | guidogodoy wrote: | | Unless you have a new fish, the word is TILAPIA.
Now, then, about all you with a virus scare. I have an easy fix...get a Mac or reformat a Windows box to Linux. I don't even have an antivirus on this Powerbook. Not needed. Oh yeah, and get rid of Internet Explorer for Foxfire, for that matter. IE died years ago.
Ona similar note, and something that may shake some beliefs to the core, it is almost unanimous amonst the tech-nerds that you don't have to defrag a harddrive. Even the most fragmented of drives, once defragmented, only show a slight improvement (if any at all) in speedtests. Furthermore, those who have your machines set to have it automatically done ever week are probably doing more damage than good. A harddrive is an electromagnetic device that has a shelf-life. They all crash, it is only a matter of "when." The more you use it (say in a needless defrag), the shorter the lifespan. Set it to defrag once a month if you are one who cannot simply "let go." To really see a speed increase, do a clean install of Windows from time to time. With partitioned drives, it isn't as time consuming as you would think.
MORNIN' all (er...a minute away from afternoon).
| | | Necroticist wrote: | | Talapia? new word to me..where from?
| | | Bev wrote: | | Got any talapia recipes?
| | | Necroticist wrote: | | | Wife has me chained to the kitchen for two days...lol...must admit, my cooking is better.. |
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| [spapad] Saturday, February 21, 2009 4:57:27 PM | |
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Just returned from my introduction to Wii. It's official, I can bowl pretty good and play baseball ok but I suck at golf! I did pretty damn good in boxing though!
Crap? Your eating crap? My suggestion is you sprinkle a good bit of Old Bay on it, steam it with beer in the water, and when the craps stop banging on the lid they are done! Perhaps you would like to wear a bib and maybe a clothespin on your nose for such an ocassion? Enjoy!
[Show/Hide Quoted Message] (Quoting Message by guidogodoy from Saturday, February 21, 2009 3:45:02 PM)
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guidogodoy wrote: |
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M'kay. Can anyone give me a good suggestion for cooking king crap? I LOVE crap. I eat it all the time. Sometimes it is steamed crap sometimes baked. I don't really like boiled crap as it sort of leaves a bad taste in my mouth. Too watery. Bleah!
I am serious about this one as it is on the menu tonight. Who has any suggestions as to how to cook crap?
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Head banger wrote: |
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its cooking, not spelling.
windows has asked me to defrag the drive on my antique, but... I only have 5% free space, which wont do. so, no defrag for it.
this machine asked me to download IE 8 beta today. didnt of course. IE 7 seems fine, and its a work machine, no unauth downloads....
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guidogodoy wrote: |
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Unless you have a new fish, the word is TILAPIA.
Now, then, about all you with a virus scare. I have an easy fix...get a Mac or reformat a Windows box to Linux. I don't even have an antivirus on this Powerbook. Not needed. Oh yeah, and get rid of Internet Explorer for Foxfire, for that matter. IE died years ago.
Ona similar note, and something that may shake some beliefs to the core, it is almost unanimous amonst the tech-nerds that you don't have to defrag a harddrive. Even the most fragmented of drives, once defragmented, only show a slight improvement (if any at all) in speedtests. Furthermore, those who have your machines set to have it automatically done ever week are probably doing more damage than good. A harddrive is an electromagnetic device that has a shelf-life. They all crash, it is only a matter of "when." The more you use it (say in a needless defrag), the shorter the lifespan. Set it to defrag once a month if you are one who cannot simply "let go." To really see a speed increase, do a clean install of Windows from time to time. With partitioned drives, it isn't as time consuming as you would think.
MORNIN' all (er...a minute away from afternoon).
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Necroticist wrote: |
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Talapia? new word to me..where from?
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Bev wrote: |
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Got any talapia recipes?
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Necroticist wrote: |
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| Wife has me chained to the kitchen for two days...lol...must admit, my cooking is better.. |
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Edited at: Saturday, February 21, 2009 4:59:39 PM |
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