On 3/24/2013 2:58 PM, Janet Wilder wrote:

> On 3/24/2013 11:41 AM, sf wrote:
>> On Sun, 24 Mar 2013 11:40:24 -0500, Janet Wilder
>> > wrote:
>>
>>> On 3/23/2013 9:43 PM, Polly Esther wrote:
>>>> I looked for my tin of Old Bay. ? Must have given it to the
>>>> grandchildren for storing fossils or other treasures. Old Bay is for
>>>> yankees - that is - everyone living north of Florida. The rest of us
>>>> use the real thing which is made by Zatarain's. 'They say' they play
>>>> jazz in their kitchens so the seasonings come out just right. I
>>>> believe. Polly
>>>
>>> When steaming blue crabs, it has to be Old Bay. Zatarains is good for
>>> shrimp and crawfish, though I find it a bit too salty for my taste.
>>
>> How much do you use? Salt is never an issue, AFAIC.... but I don't
>> steam, I boil (with lemons).
>>
>
> If I use the same amount of Zaterains to boil shrimp as I would use Old
> Bay, the Zaterains is too salty. I switched back to Old Bay. I think
> it's a bit less overpowering to the shrimp, as well. You many recall I
> am not a fan of hot pepper.
>
Northerners might be right. I'm in MD and we put Old Bay on all
crustaceans. Then again I don't eat crawfish, but I know it's popular
here as many seafood restaurants have it on the menu. It can't be beat
on shrimp in my opinion. I only ask for medium seasoning because I can't
eat a lot of hot, and even Old Bay is salty.




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