On Monday, March 29, 2021 at 7:05:20 PM UTC-4, wrote:
> On 3/29/2021 7:16 AM, Gary wrote:
> > On 3/28/2021 11:27 AM, jmcquown wrote:
> >> On 3/28/2021 10:30 AM, Gary wrote:
> >>> On 3/27/2021 7:38 PM, jmcquown wrote:
> >>>> I was at a local store today and the woman working at the checkout
> >>>> counter showed me pictures of food they had yesterday for a birthday
> >>>> party.
> >>>>
> >>>> I took one look and said, "Frogmore Stew!" Yep. Crab and shrimp and
> >>>> small red potatoes and sausage and corn on the cob. A boil.
> >>>>
> >>>> I wish I could show you the pics. She showed me a pic of the 64 gallon
> >>>> boiling pot it was cooked in, too. They have an outdoor kitchen.
> >>>>
> >>>
> >>> A 64 gallon boiling pot is Sheldon++. lol
> >>>
> >> I made a mistake. Get over it.
> >
> > Biggest cooking pot I've ever seen is an official crab steaming pot.
> > Large pot with a steamer basket and lid. Probably maybe 24 quarts?
> >
> She said 64... heck, I don't know if she even knew.
> >>
> >>>> She said to me, "I don't really like seafood but it sure was pretty."
> >>>> Pretty? It looked fantastic!
> >>>>
> >>>> Hand me a bib, lots of napkins, a crab cracker and shrimp pick, melted
> >>>> butter and let me have at it!
> >>>
> >>> Never used a crab cracker... and a shrimp pick? What is that?
> >>>
> >>>
> >> I already explained that. It's a three-tined small fork used to split
> >> and eat the meat from the large shrimp and/or the crab.
> >>
> >> Oh, they made this non-traditional and used Alaskan snow crab legs. They
> >> had been previously frozen... oh dear. You definitely need crab
> >> crackers and picks to get at the meat in those.
> >
> > Certainly not for snow crab legs. Those aren't brittle. Just break on in
> > half. No need for a cracker or a pic.
> >
> IMNSHO, if you don't know the precise snap point on a (let's go with
> Snow) crab leg to leave the meat intact when you gently pull the shells
> apart, you might appreciate those tiny forks. Snapping the leg is kind
> of like knowing the sweet spot when snapping stems off asparagus. If
> you don't get it just right, you've got two pieces of whole meat inside
> the snapped shells. At this point you use the small fork on the the
> inner side of the leg using one of the tines like a can opener. Spread
> the shell apart and use the small fork to remove the meat from each side
> in one large piece. Dip in butter!
> > King crab legs are very brittle and I just smash a leg section with my
> > fist to get at the meat. Still no pic needed for that.
> >
> Uh... okay, smash and then grab the meat from the King crab legs?
> Sounds rather uncivilized even for a boil spread out on newspapers on a
> picnic table.
> > The pics or alternatives are for the smaller crabs.
> >
> Whatever. I worked for a chain seafood restaurant when I was in
> college. I used to have to show people how to do this.
>
> I'm not saying you or anyone else has to use these things. I like
> knowing how to use these kitchen implements. And yes, I use them.
> >> You really need to stop picking at nits. It's getting old.
> >
> > Do I need a pic to pick at nits? They must be small.
> >
> >
> Teeny tiny. Tweezers, even. Heh.

Good idea! Tweezers for crabs.