What is your Seafood Boil recipe?

What is your Seafood Boil recipe?

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  1. 3 weeks ago
    Anonymous

    I don't eat seafood, I'm not a Black person

    • 3 weeks ago
      Anonymous

      So the Japanese, Hawaiians, Scottish, Inuits, and Australians are Black folk simply because they had the misfortune of being near oceans? Interesting.

      • 3 weeks ago
        Anonymous

        correct

        • 3 weeks ago
          Anonymous

          Dog water take

          • 3 weeks ago
            Anonymous

            Black person

    • 3 weeks ago
      Anonymous

      brown detected

  2. 3 weeks ago
    Anonymous

    Put in some zatarain crab boril some old bay uhh lemon juice, don't need to go overboard with the seasoning, oh and one of those mccormick shrimp boil spice packets

  3. 3 weeks ago
    Anonymous

    this thread is just an excuse to post those webms of the black dudes pouring a shitload of seasonings and beer and tampico drink into a big pot

    • 3 weeks ago
      Anonymous

      It really isn't you Black person obssessed homosexual. I'm having a get together (you know. A social gathering of peers?) and I want to make a seafood boil
      >just make something el-
      no. Either post a recipe on this cooking board or frick off leave

      • 3 weeks ago
        Anonymous

        If you want to make seafood boil I would leave out the crab it is hard to eat. If you are good at eating crab feel free to put it in but it's not gonna really get the flavors from the boil. The potatoes and corn will be delicious. Shrimps kind of absorb the flavor i would put a main focus on shrimps.

        • 3 weeks ago
          Anonymous

          Yeah I was thinking of removing the lobster tails and mussels/clams as well. I might toss in crab meat if possible. Or have a platter of it on the side

          • 3 weeks ago
            Anonymous

            Yea lump crab could be good. Maybe take care not to thorw it in too early so it doesn't break apart or whatever. It is a pretty good and easy recipe I do recommend getting the zatarains crab boil concentrate, or the powder if you cant find it and mccormick spice packet

            • 3 weeks ago
              Anonymous

              Put in some zatarain crab boril some old bay uhh lemon juice, don't need to go overboard with the seasoning, oh and one of those mccormick shrimp boil spice packets

              If you want to make seafood boil I would leave out the crab it is hard to eat. If you are good at eating crab feel free to put it in but it's not gonna really get the flavors from the boil. The potatoes and corn will be delicious. Shrimps kind of absorb the flavor i would put a main focus on shrimps.

              Thanks. It really isn't a hard recipe but if there was anything I could add so it wouldn't be boring I wanted to know. After all I'm taking out the oysters and other Shellfish so its gonna be simple as frick.

              • 3 weeks ago
                Anonymous

                Honestly you can just throw in whatever but when i made it the crab boil concentrate made up the bulk of the flavor, not salty or anything like that it's just highly concentrated capsaicin if im not mistaken, but not spicy just very potent, very stong if you smell it, that's what i feel is the base of it, then you can add on whatever seasonings you like, the mccormick seasoning packet is Shrimp and Crab boil, that's what it's called and contains the spices you would put in, mustard seed bay leaf dill seed coriander black and cayenne pepper, so you could just put those in a tied up cheese cloth or whatever if you don't want to get the mccormick thiing. Zatarain Mccormick and old bay will provide a substantial amount of flavor but it can still be fortified. Other than dumping a bunch of other seasonings in i'm not sure what i would do though.

    • 3 weeks ago
      Anonymous

      normally op that woulda been the op's modus operandi, this one broke the mold. give him a chance

    • 3 weeks ago
      Anonymous

      Whats really crazy is the recipes you see with people making a sauce out of like a stick of butter or two

    • 3 weeks ago
      Anonymous

      those webms unironically make me hungry

      • 3 weeks ago
        Anonymous

        That's the thing, the end result probably tastes fricking good, but 90% of the seasoning powder they pour in probably just sits at the bottom of the pot and doesn't penetrate into the blue crab and corn and potatoes and stuff that they dump in there

        • 3 weeks ago
          Anonymous

          The potatoes and corn absorb a frickload of flavor

          • 3 weeks ago
            Anonymous

            First boil I made (in a slow cooker I was 15) had the most underwhelming potatoes. Second time was slightly better I added half the Old Bay tin and baked it in the oven. Over time I've said "screw it" And use multiple tins+other seasonings.

  4. 3 weeks ago
    Anonymous

    just in case you're genuine:

    a shitload of the following:
    salt
    black pepper
    onion powder
    garlic powder
    orange juice/zest
    lemon juice/zest
    cayenne powder
    whole garlic
    whole onions
    whole potatoes
    oregano
    thyme
    pineapple
    tomato powder
    mushrooms
    spicy smoked sausage
    corn
    more salt

    optional/honorable mentions:
    habaneros
    jalapenos
    mangoes
    bottled orange juice
    pickled jalapenos
    pickled garlic
    pre-seasoned packets for boils
    rice cooked in giant tea bags
    ham hocks
    pickled pigs feet
    fish of any kind you have laying around (don't recommend)
    beer

    any shellfish will work here, shrimp, crab, crawfish, some mollusks (keep in a separate basket or net), etc etc. play around with flavors you like in smaller quantities and taste how it works and adapt what you like to a larger scale. there's no real wrong answer, and anyone who tells you otherwise is probably an butthole

    • 3 weeks ago
      Anonymous

      Yea this guy knows what hes talking about. Probably has made/eaten many fine seafood boils in his time.

    • 3 weeks ago
      Anonymous

      Based. However... whats with all the citrus?
      >lemon juice/zest
      >pineapple
      >orange juice/zest
      Like I'm gonna trust you but I'm not trying to demolish anyone's stomach lining if I make this again.

      • 3 weeks ago
        Anonymous

        we're talking a boil here. it's gonna be like 20+ gallons of liquid, and the only time you ever "drink" the liquid is out of a crawfish's head anyway, and that's not very much. the point is to brighten up the muddy flavor of the crawfish primarily, but like I said it's dependent on what you want to do and what your personal flavor profile is like. pineapple can help to soften shellfish and make it easier to peel, and also spicy pineapple is incredible.

        like I said, taste it in small quantities and find out what suits you best. I personally prefer a citrus heavy boil, but that's just me.

    • 3 weeks ago
      Anonymous

      I've always wondered what's deal with beer? White wine I've used (not the same I know) But some people use them interspersingly

      • 3 weeks ago
        Anonymous

        cultural preference, probably. people think a few beers does something to a yuge pot of salt, spices, citrus, etc. I think it does nothing. you'll likely never see pro-boilers actually adding it. as a side note, I've heard of people from the northeast steaming old bay crusted crabs by using beer as the liquid, but I have yet to find out if that's actually true. never bothered to look it up.

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