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| A place for stupid cooking questions
Posted: 4/5/2008 4:52:36 PM | | Nautical..they're probably just like any other bread..if you keep the air away from them in the freezer..they should be just fine. The biggest enemy they have in the freezer is drying out.... | |
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| A place for stupid cooking questions
Posted: 4/5/2008 10:04:08 PM | OMG..Naughty...those are addicting..aren't they? I limited myself to eat two of them. What else did you have there? Pray tell you didn't drive all the way to RL to JUST buy a dozen of those cheddar biscuits...did you?
I love their lobster tails....yummy.....and their snow crab is delicious too.
~~Beth~~ | |
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| A place for stupid cooking questions
Posted: 4/6/2008 4:54:27 PM | | Dave...I've seen people mention it quite a bit lately...and have seen them use it on most everything..LOL...I've only just noticed it in the grocery in the last few months. I'm sure there are some folks with a lot of good recipes that use it. | |
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| A place for stupid cooking questions
Posted: 4/6/2008 6:38:19 PM | Beth...no...I did not go to RL just for the biscuits, although it is worth a trip just for them. I had a broiled lobster tail and shrimp on a skewer that was covered in some kind of cheese sauce that was awesome. I was there with my sister and our server was someone she went to school with 30 years ago...she loaded us up with the biscuits to take home.
OLD BAY SEASONING???
I can not believe you guys are asking about that. Maybe it is a regional thing, here in Florida no self-respecting cook wouldn't have it.
It is mostly used for seafood, such as when you boil shrimp or crablegs. A low country boil wouldn't be the same without it. However, mixed with flour it is great when frying chicken. Some people put it on french fries or even popcorn, lots of uses. Below is a list of ingredients for making your own:
1 Tbsp. ground bay leaves
2-1/2 tsp. celery salt
1-1/2 tsp. dry mustard
1 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. ground ginger
1 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground mace
1/4 tsp. ground cardamom
PREPARATION:
Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken. Makes about 1/4 cup | |
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| A place for stupid cooking questions
Posted: 4/6/2008 7:29:04 PM | | Naughtical, I have a tin of it. Just not sure what to do with it.... Got it for some recipe that I don't remember what anymore.... :) | |
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| A place for stupid cooking questions
Posted: 4/6/2008 7:29:08 PM | | ...Reading that list of ingredients...it reminds me of the rub I prepare for my baby back ribs...give or take a couple items... | |
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| A place for stupid cooking questions
Posted: 4/7/2008 12:40:13 AM | Hello Naughtical, Beth, Dave and pup,
Old Bay is an awesome seasoning, but I admit my uses of it are limited. It is very strong and distinct, but I have widened it's use lately. It is a must have for southern seafood dishes. Here are the two meals I have used it the most in:
Seafood Fry
Softshell Crabs
Shrimp
Oysters
Mussels
Clams
French Fried Potatoes
Broccoli w/ Hollandaise Sauce
Slightly Sweet Cornbread Sticks
Sweet Tea
Peach Dream Parfaits
Now here is the chance to pull out great grandmas cast iron cornbread stick pan and make them slightly sweet yes, with corn kernels and onion, but not cake sweet. Even if you like cake sweet cornbread, which I don't, it will not go with this meal at all.
All seafood fresh, raw, out of the shell and cleaned. Use Zatarains, or Old Bay Fish Fry with 2t added Old Bay per bag/box, or make your own with flour, corn flour, Old Bay, salt, light brown sugar and coat, dip in plain milk and coat again. Fry in 350 oil until light golden, then shake potatoes in mix and fry them in same oil. Serve the seafood, potatoes and corn sticks piled high on the same plate and broccoli in side dish with plenty of Hollandaise.
Peach Dream Parfaits
Use Parfait or Sunday glasses...old fashioned ones
Coat the inside with melted semi-sweet or darker melted thin chocolate, about 1/2 way up sides. Chill in fridge. You may add a flavoring to chocolate like mint, or any and even change the fruit here. Make a peach jello packet with the liquid being 1/2 the juice from canned peaches and 1/2 being milk. Mix chopped peaches in. Make a jello packet with 1/4 the liquid being juice from peaches and 3/4 being heavy cream. When both are almost set, but not completely, which will not take long because the heavier the milk, or cream the faster it sets, take the glasses and alternate the layers of jello, starting with the one from milk. After the cream layer, add some sliced canned peaches on top, then repeat both layers in glass, or only have 2 large layers.
**Note Lime jello here with mint in the chocolate and mint patties used instead of fruit is a kids favorite!
***Note with taller glasses you can not coat the glasses with chocolate and also make a transparent layer of jello using a carbonated beverage for the liquid. Southern cooks know that jello can save their skin on a hot summers day.
2nd Meal....Good Old Fashioned Shrimp and Crawfish Boil
For those not familiar with it, I will post
1 Large Stock Pot, or canning pot, with giant basket, or insert for draining
At least one ear of sweet corn and 2 smaller red/blue potatoes whole per person
1 stick of real butter
1 can Old Bay
1 box Tony Chacheres Cajun Spice Mix
1# whole live crawfish per person
1/2# whole shrimp per person, live if possible, feelers removed (antennae)
2 lemons, 2 limes, cut in wedges
1 large Sunday newspaper
Wash tub of ice and favorite beer
Roll of paper towels
Assorted Italian Ices, or Sorbets in the freezer...or make homemade ice cream outside
Large picnic table under a huge Magnolia tree LOL
Cover the table with newspaper and weight the corners down with Tabasco, and Trappey's Hot Pepper Sauce at each end and set large roll of paper towels and lemon/lime wedges at any point on the table except center.
Fill pot with basket with water and boil. Add butter, corn, potatoes and 1/2 can Old Bay. When both are done add the rest of the Old Bay, Tony Chacheres, crawfish and shrimp. When they are red and pink respectively, maybe 7 minutes, raise basket and drain. Take to table and pour out contents in the center onto newspaper and everyone eats and peels with hands. Pass around beers and paper towels. When done, fold up newspaper and throw away. Pepper sauces and lemons are used and not cock*tail sauce because this is a totally portable and throw away meal. No dishes required. Kettle over fire in back is better than pan on stove. Add kielbasa for non-seafood lovers. This is the southern version of a New England Clam Bake. It is often done at the beach, the lake, or in the backwoods camping. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 2:53:38 AM | take 1 tsp Sage and 1 tsp old bay and that is pretty close to most storebought poultry seasoning
So rub it on chicken.
Old Bay is hard to find up here... I use Bubba Gump's Shrimp Seasoning instead....but Naughtical what is a "low country boil"? | |
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Posted: 4/7/2008 7:33:20 AM | Hey Random...a low country boil is definitely a "Southern" thing. It is most popular in southern GA. I have family there and we always have this when we get together. Here is the most basic recipe...we add crablegs to it. It is best (and more fun) eaten over newspapers with your hands. Most people cook it outdoors.
(This is not to different than what Smiling Salmon posted above)
Lowcountry Boil (some know it is Frogmore stew)
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with****ail sauce and melted butter and lemon. Serves 12. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 10:59:55 AM | Hi Naughtical,
You got your answer about the difference between table salt and sea salt. Kosher anything means all natural and blessed by a rabbi, from what I hear. I'm not certain of this I'm not Jewish. I am a former chef though. Cooks seldom use measuring tools. Recipes often call for a pinch of this or that. There are even full pinches half pinches etc. Kosher salt is course
You can feel it. Unlike sea or table salt. Thats why chefs use it. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 11:20:07 AM | Hi again naughtical, Anouther way to keep butter from burning is to clarify it.
melt butter over low heat or double boiler. Spoon foamy butter fat from top of clear liquid. butter fat makes great topping for popcorn as it is very salty.
Different oils have different tastes and different concentrations of saturated and polyunsaturated fat. For deep frying I like canola oil , not a lot of fat. For the least amount of taste extra virgin olive oil. for Chinese food a drop or two of sesame oil. expearament have fun. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 11:34:32 AM | You burn the outside thats true and bad enough. The danger zone for food is between 40 and 140 degrees. Bacteria and other microbes live in that range. food frozen slows down the growth rate, but doesn't kill it. food cooked properly inside and out kills the microbes.
Food not cooked properly can make you sick. Some types of food are more prone to health risk than others pork is about the worst, while fish can be eaten raw. be carful. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 11:45:15 AM | This is the same reason you don't wont to cook food too fast. If you heat meat thats frozen
or very cold you may not get the meat hot enough to kill the bacteria in it. the magic numbers are between 40 and 140. and again some food is less likely to go bad than others.
Pork can give you Trychonosis if improperly prepared. Chicken Salmenilla. Beef isn't as bad unless it's infected with echoli or madcow . | |
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| A place for stupid cooking questions
Posted: 4/7/2008 12:03:01 PM | Here's a trick I learned from an Italian friend. To roast peppers or tomatoes Put several in a greased baking dish sprinkle with fresh garlic and basil. drizzle olive oil over top leave uncovered and bake at 350 for about an hour ,depending on size I use a large dish so an hour applies. cool in a ice bath. peel and seed. for tomatoes use a china hat or strainer to seed much faster and greater yield of tomato. If you want blackend peppers or tomatoes
after seeding place on foil and broil for a few minuets. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 12:17:23 PM | | Regarding onions. I you don't like the texture of onion but like the flavor. Try using shallots small French onions, not the crispy canned kind. You'll find them next to the regular onions in the vegetable dept. of your grocery store. Slice very thin to make shallots disappear.Try frying shallots with garlic next time you use garlic. It removes the bitter taste. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 12:25:02 PM | | Light a candle next to you when slice or chop onion. The smoke dissipates the oil in the air and gives your eyes a rest from the crying jag. | |
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| A place for stupid cooking questions
Posted: 4/7/2008 7:57:32 PM | Scorpiodaddy...thanks for taking the time to answer some of these questions...much appreciated.
Lewchef: If you have a special crab cake recipe...please share.  | |
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| A place for stupid cooking questions
Posted: 4/7/2008 8:47:15 PM | | i use old bay seasoning on everything ! i also like to peel whole onions and place on grill when i am grilling my dinner. Here are my questions has anyone used cedar planks to cook on the grill ? what taste bests chicken or seafood? also has anyone cooked a whole chicken on a beer can over the coals??? | |
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