TravelTalkOnline Forums People Talk Recipes Cooking Lobster

OH geeze, I haven't used my pressure cooker in years, but it does the BEST turnips/rudabakers & butternut squash!
any hard gourd/turnip type veggie! even carrots, potatos...
also makes a mean pot roast! and really quick!

I've never had a problem with mine... and it was my grandmothers, about 80 years old now...
The giggly top thingy has three settings for different pressures...

BTW... ya gotta let the steam calm down, then run the pressure cooker under cold water BEFORE you remove the giggly thingy and open the top!
otherwise... KABLOOM!

Hi Contessa, we all call it by many names. Here in South Carolina, we call it a Low Country Boil. Corn, potatoes, sausage,shrimp (local only) mussels and crayfish all cooked in beer and Old Bay Seasoning. On the side we serve raw May River oysters, snow crab legs and Main Lobster. We have a special table made by the river that has a hole in the middle with a huge can underneath to catch the shells and trash. We spread the table with paper, drain the pot and pore onto the table. Friends and family eat the food with their hands and we serve with lots of crusty French bread, beer and red wine.

jimandi,

Well, that description was certainly a turn on! It would almost rival our New England Clambake. (I said almost) Please, though, what is your sausage and what is Old Bay seasoning? Thanks, and yum.

Wayne <><

Wayne, Old Bay Seasoning
best stuff for steamed blue claw crab or steamed shrimp!
use liberally... and have chap-stick around for later!

easy peel and eat shrimp: 3/4 lb per person 31/40 or 41/50 shrimp. put in pot, cover with h2o, just before it comes to a boil remove from heat and run under cold water to stop the cooking. put in a container and add a cup or so of old bay, stir and refrigerate overnight. spread newspaper on table and peel away dipping them in melted butter. when done wrap the whole mess up and discard.

Now, Brian, that's where we differ. It think the flavor is strong and needs just a little to send it's message. I like it, but it can be overpowering. The last Shrimp boil I'd been to was is Maryland, by no means Low Country, but I'd love to visit Low Country and feast, first hand!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa


BTW, Wayne, Old Bay is a seasoning that is used mostly for seafood. It's a combination of spices and herbs. Very good but strong.

Brian,

Neilly's Long Bar is now the Broadway. The long bar is now long gone, but atmosphere is very similar. Presently owned by a woman I went to school with, fine people.
Bob

Phyllis,
That is how we used to do it!
Start a fire on the beach in NJ now is just about the fastest way to end up in the slammer! Those days are long gone! At least in the Peoples Republic of NJ.
Bob

Wayne, we most often use Kielbasa but you can use any eastern European sausage that you like.

As far as a NE clambake, I have only been to one in all my years and thought it was JUST WONDERFUL.
Regards,

jimandi,

Well, thanks to all my friends I now know what Old Bay Seasoning is. And, okay on the kielbasa. However, you really have me stumped on "Eastern European" sausage. Not certain what that means. Enlighten me, please? Thanks.

Wayne <><

Sorry, those are my Grandmother's Ukarinian terms. Kavbasa or Kubasa. About the same taste but we love to pick these up if we are in a Ukarinian market. Sweet Italian works just as well and some do not even include the sausage in the low country boil.
What every makes your heart happy, then dump it in the Low Country Boil
Hope this helps.
Regards,
Sylvia

HeeHee... Kool... a nestegg of Seashore Americana!
smelly, dirty, (the customers, mostly fishermen) and a great old bar by the docks!
Neilly's was a legend...