Here, we like drowning our seafood in melted butter.
Old Bay is tasty stuff. It's not as heavily used in New England, though. Here, we like drowning our seafood in melted butter.
You should get some. Tastes great sprinkled on salmon. It's super salty, so a little goes a long way on everything but shellfish, where I've never had too much.From NE, no idea what Old Bay is. Butter on boiled or broiled seafood is very common. Prefer pan seared raw Ahi Tuna with nothin' on it. Clarified butter on lobsters (not too much though).
Old Bay is how I found out that I'm allergic to salmon.You should get some. Tastes great sprinkled on salmon. It's super salty, so a little goes a long way on everything but shellfish, where I've never had too much.
That's a bummer :^(Old Bay is how I found out that I'm allergic to salmon.
Used to never eat it, because people would make those disgusting salmon balls; smelled something good one day, ate a sample of salmon, had to go see a doctor...
"Old Bay is awesome on seafood. Don't question its magical powers."
"It's not only one available, but it's the only one you need."
"Old Bay is love, Old Bay is life."
All of the above.
its not a coincidence old bay is based in baltimore. they cut it with heroin.Old Bay is awesome on seafood. Don't question its magical powers.
Bring it on! I have some of that from the dollar store. I was pleased for $1, but it's no Old Bay. The dust left on the floor from Old Bay's production run is better than Tony's ghetto spice.Tony Chachere's creole seasoning is far superior to Old Bay, and I will fight anyone IRL who disagrees.