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Started By
Message
Snow Crab and drawn butter (and talk of shichimi togarashi)
Posted on 11/4/14 at 11:36 pm
Posted on 11/4/14 at 11:36 pm
One of my favorite things in the world.
This post was edited on 11/5/14 at 2:19 pm
5
Posted on 11/4/14 at 11:53 pm to Degas
Do you like snow better than king?
Posted on 11/5/14 at 12:01 am to KosmoCramer
Dollar for dollar I'll go with snow any day, not to mention how much easier it is to peel, although I do enjoy a good chilled king knuckle or leg (kani) with ponzu sauce and some wakame.
Posted on 11/5/14 at 12:52 am to Degas
Suspend your butter and you'll get better flavor from it.
Posted on 11/5/14 at 8:27 am to Degas
yum
Posted on 11/5/14 at 8:42 am to Degas
quote:
ponzu sauce and some wakame.
Off topic, but put some of this in your ponzu:
Posted on 11/5/14 at 9:35 am to LouisianaLady
I use that stuff all the time for my noodle soups. In fact, so much of it that I've recently been forced to purchase bulk instead of those expensive tiny jars.
Posted on 11/5/14 at 12:23 pm to Degas
Buy in bulk for Restaurant Depot! 10 lb. box for $60.
Posted on 11/5/14 at 2:05 pm to Degas
Ohhhhhh. Buying now.
Posted on 11/5/14 at 2:18 pm to LouisianaLady
Yup. 85 cents an ounce sure beats $8 an ounce in the half ounce jars. Same thing too.
Posted on 11/5/14 at 2:59 pm to Degas
Friday is my first day on the water for Dungeness season. My meal will be similar:
Can't wait.
Can't wait.
Posted on 11/5/14 at 3:24 pm to jmarto1
quote:
Suspend your butter
What is this technique? Never heard of it and yes, I googled and only found arguments about drawn vs. clarified.
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