| [Vaillant 3.0] Sunday, February 22, 2009 8:25:35 PM | |
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Hmmm...interesting. It did happen once before. I remember days when the whole website (whether its virus-related I didn't know) would be down for the whole day. Drove me nuts when I wanted to post in the Sinful thread, only to find out the site wasn't available. Hopefully it won't happen again. No way was I going to spend the rest of the day at the Q. Not too interesting IMO, save for the JP photo threads.
[Show/Hide Quoted Message] (Quoting Message by spapad from Sunday, February 22, 2009 8:20:18 PM)| |  | spapad wrote: | | I got the notice from my computer on Saturday morning, strange thing, never had the site attempt to load an active X control ever, my security blocked and I chose not to run it and apparently others had problems as early as Friday night. My security on my PC is pretty solid so it did not affect my PC nor most members signing on, although I did see a report from DC that Becks was unable to post. So, somewhere around midnight Friday or maybe a little earlier.
| | | Vaillant 3.0 wrote: | | Hi, Spapad!! I came back to Davis earlier today. I'm doing pretty good. How about you? When did this virus thing happen?
| | | spapad wrote: | | Good Evening Vail! How ya doin'? Good to see you!
| | | Vaillant 3.0 wrote: | | YAY!!!!!!!!!!! NO MORE VIRUSES!!!!!!!!!!!!!!!!!!  |
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| [spapad] Sunday, February 22, 2009 8:20:18 PM | |
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I got the notice from my computer on Saturday morning, strange thing, never had the site attempt to load an active X control ever, my security blocked and I chose not to run it and apparently others had problems as early as Friday night. My security on my PC is pretty solid so it did not affect my PC nor most members signing on, although I did see a report from DC that Becks was unable to post. So, somewhere around midnight Friday or maybe a little earlier.
[Show/Hide Quoted Message] (Quoting Message by Vaillant 3.0 from Sunday, February 22, 2009 8:14:01 PM)| | | Vaillant 3.0 wrote: | | Hi, Spapad!! I came back to Davis earlier today. I'm doing pretty good. How about you? When did this virus thing happen?
| | | spapad wrote: | | Good Evening Vail! How ya doin'? Good to see you!
| | | Vaillant 3.0 wrote: | | | YAY!!!!!!!!!!! NO MORE VIRUSES!!!!!!!!!!!!!!!!!! |
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| [Vaillant 3.0] Sunday, February 22, 2009 8:14:01 PM | |
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Hi, Spapad!! I came back to Davis earlier today. I'm doing pretty good. How about you? When did this virus thing happen?
[Show/Hide Quoted Message] (Quoting Message by spapad from Sunday, February 22, 2009 8:10:21 PM)| | | spapad wrote: | | Good Evening Vail! How ya doin'? Good to see you!
| | | Vaillant 3.0 wrote: | | | YAY!!!!!!!!!!! NO MORE VIRUSES!!!!!!!!!!!!!!!!!! |
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| [spapad] Sunday, February 22, 2009 8:10:21 PM | |
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Good Evening Vail! How ya doin'? Good to see you!
[Show/Hide Quoted Message] (Quoting Message by Vaillant 3.0 from Sunday, February 22, 2009 8:07:25 PM)| | | Vaillant 3.0 wrote: | | | YAY!!!!!!!!!!! NO MORE VIRUSES!!!!!!!!!!!!!!!!!! |
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| [Vaillant 3.0] Sunday, February 22, 2009 8:07:25 PM | |
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| YAY!!!!!!!!!!! NO MORE VIRUSES!!!!!!!!!!!!!!!!!! |
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| [spapad] Sunday, February 22, 2009 7:34:35 PM | |
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| We're BACK!!! HA!!! Thank You Murray! |
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| [ron h] Sunday, February 22, 2009 9:32:02 AM | |
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I'm not much of a wine drinker myself, but it was a nice compliment when I had it...I couldn't tell you one wine from the next...
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Sunday, February 22, 2009 9:27:50 AM)| | | Deep Freeze wrote: | | That's the beauty of grilling crab legs, there is nothing to it! As for wine, well...I do not drink but I would imagine some kind of white wine would be appropriate, no? Seafood and all...
| | | ronhartsell wrote: | | Thanks Freeze, you've given me an idea for Memorial Day weekend...I will have to do a practice run first, so I'll be drawing on your expertise when that time comes...nothing worse than having guests when you're cooking something for the first time...tools...that's what I'm gonna need for everyone...and a wine recommendation...
| | | Deep Freeze wrote: | | You do not "turn it". You simply wrap it loosely in the foil as I mentioned and you put it on the grill. Close the lid and leave it for about ten minutes. (All crab is pre-cooked) That is it!!!
| | | ronhartsell wrote: | | So, how do I know when to turn it or when it is done??...
| | | Deep Freeze wrote: | | 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!!
| | | 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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| [Deep Freeze] Sunday, February 22, 2009 9:27:50 AM | |
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That's the beauty of grilling crab legs, there is nothing to it! As for wine, well...I do not drink but I would imagine some kind of white wine would be appropriate, no? Seafood and all...
[Show/Hide Quoted Message] (Quoting Message by ronhartsell from Sunday, February 22, 2009 9:21:02 AM)| | | ronhartsell wrote: | | Thanks Freeze, you've given me an idea for Memorial Day weekend...I will have to do a practice run first, so I'll be drawing on your expertise when that time comes...nothing worse than having guests when you're cooking something for the first time...tools...that's what I'm gonna need for everyone...and a wine recommendation...
| | | Deep Freeze wrote: | | You do not "turn it". You simply wrap it loosely in the foil as I mentioned and you put it on the grill. Close the lid and leave it for about ten minutes. (All crab is pre-cooked) That is it!!!
| | | ronhartsell wrote: | | So, how do I know when to turn it or when it is done??...
| | | Deep Freeze wrote: | | 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!!
| | | 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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| [Head banger] Sunday, February 22, 2009 9:27:11 AM | |
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ideal beach food arent they. you can rake up the shells into the fire, and any you miss, the gulls can clean up. sadly, long way from a beach or decent crab. pre cooked frozen is all I can find.
[Show/Hide Quoted Message] (Quoting Message by ronhartsell from Sunday, February 22, 2009 8:20:46 AM)| | | ronhartsell wrote: | | 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...
| | | 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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| [ron h] Sunday, February 22, 2009 9:21:02 AM | |
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Thanks Freeze, you've given me an idea for Memorial Day weekend...I will have to do a practice run first, so I'll be drawing on your expertise when that time comes...nothing worse than having guests when you're cooking something for the first time...tools...that's what I'm gonna need for everyone...and a wine recommendation...
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Sunday, February 22, 2009 9:14:23 AM)| | | Deep Freeze wrote: | | You do not "turn it". You simply wrap it loosely in the foil as I mentioned and you put it on the grill. Close the lid and leave it for about ten minutes. (All crab is pre-cooked) That is it!!!
| | | ronhartsell wrote: | | So, how do I know when to turn it or when it is done??...
| | | Deep Freeze wrote: | | 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!!
| | | 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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| [Deep Freeze] Sunday, February 22, 2009 9:14:23 AM | |
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You do not "turn it". You simply wrap it loosely in the foil as I mentioned and you put it on the grill. Close the lid and leave it for about ten minutes. (All crab is pre-cooked) That is it!!!
[Show/Hide Quoted Message] (Quoting Message by ronhartsell from Sunday, February 22, 2009 9:10:08 AM)| | | ronhartsell wrote: | | So, how do I know when to turn it or when it is done??...
| | | Deep Freeze wrote: | | 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!!
| | | 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 9:11:08 AM | |
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Nice chatting with you Bev...have a great day!!!
[Show/Hide Quoted Message] (Quoting Message by Bev from Sunday, February 22, 2009 9:04:21 AM)| | | Bev wrote: | | Well, it's been a beautiful day here so far. Woke up to a brisk 37F, went grocery shopping, did some laundry, and now the sun is out and there is not a cloud in the sky ... Thanks for the good energy!
I'm going to spend some time outdoors. I was invited to funeral services for a professor who passed away Thursday  Think my energy will work best, if I send it from one of my special places by the ocean.
Have a great Sunday, JP.com!
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| [ron h] Sunday, February 22, 2009 9:10:08 AM | |
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So, how do I know when to turn it or when it is done??...
[Show/Hide Quoted Message] (Quoting Message by Deep Freeze from Sunday, February 22, 2009 8:54:45 AM)| | | Deep Freeze wrote: | | 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!!
| | | 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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| [Bev] Sunday, February 22, 2009 9:04:21 AM | |
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Well, it's been a beautiful day here so far. Woke up to a brisk 37F, went grocery shopping, did some laundry, and now the sun is out and there is not a cloud in the sky ... Thanks for the good energy!
I'm going to spend some time outdoors. I was invited to funeral services for a professor who passed away Thursday Think my energy will work best, if I send it from one of my special places by the ocean.
Have a great Sunday, JP.com!
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| [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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