Plumbata
Well-Known Member
ORIGINAL: RedGinger
Maryland Blue Crabs!!
Best food to have ever graced our steaming-pots! G-damn I wish I could crack open a dozen of those delicious invertebrates right now and extract all the succulent flesh possible. It is a mix of nostalgia, and just plain love of the sweet, delicate flavor, so far superior to lobster, snow crab, king crab, crayfish, or any similar creature. Got my mouth watering like no steak ever could. Can't wait to go crabbin' again, it has been over 12 years but I remember catching about 5 dozen with my family back on Chincoteague Island over the course of 4 hours and would kill to be back there in 1997, before the crab harvests fell off. The sun was shining down, the waves were lapping at the piers, the breeze blowing from east to west, and the dip nets scraping the hapless creatures off the pilings (and chicken necks) at healthy intervals. I don't much care for fishing, but crabs? Best creature that natural selection ever invented (besides us humans, naturally []). Bushels of crabs were staples at family gatherings in MD back in the 90s, and the source of some of my fondest memories. []
I have read and watched a great deal about the nature of factory farm meat production, and although it is disgusting in practice, the meat still tastes awesome. My father used to raise rabbits on organic feed for meat and I ate them for several years. I had a pet rabbit, one I chose after much deliberation at a county fair, which was the most affectionate, loving, calm, and generally agreeable rodent I have ever encountered, as it would actively come up to me to snuggle. It was so awesome. Best pet ever. Unfortunately a neighbor threw it in the air and broke its back. It was so sad to see the sweetest of creatures die a painful, lingering death; my first tangible encounter with the reality of the end of a life cycle. No way I could consume the flesh of its brethren thereafter. Best rabbit I have seen before or since, and this is an objective observation, not a foolish and unfounded statement. To get back to the subject at hand, I also know all about the horrors of smoking cigarettes as well, but still indulge if that puts my willing consumption of adulterated meats in perspective. An exhibition of some of the problems of rationalizing away one's valid worries I suppose, hehe. Perhaps in 10 years I will tone it down, but I plan to live it up for the time being. I'm in the process of quitting smoking though, 5 years is more than enough! [:'(]
So after cooking up the NY strip and some tri-tip steaks, I must say that the ribeye is still the #1 cut as far as I am concerned. NY strip is better than the tri-tip, but nothing to rave about. Perhaps i need to perfect my methods though. Fat is good because it tastes great and I haven't gained any weight at all for over 4 years regardless of how much i eat, so I guess 160 is where I am supposed to be for a while. Haven't tried cooking it over flame but I bet it would create the juiciest bit of meat, with the quick searing of the outside which would likely lock in the juices, fats, and flavor. I used a McCormick Garlic Sea salt grinder with some other spices and it was good on the former cuts, but on ribeye it was exquisite. Simple fare as far as it goes, but I will be trying out the crock pot/slow cooking and other excellent suggestions shortly, and hope they will go well.
Thanks for all the awesome opinions, I will be reviewing and trying out all your suggestions as time and facilities allow, and will continue seeking more advice so please donate some more bits of personal experience! Thankee much! []