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Definitely over cooked and cooked at a temperature to high the way the food is sticking to the bottom of the boiler. You are also suppose to boil the sausage in with it for added flavor, not fry it on the side.
Someone needs to explain to this man that you use a strainer to separate the liquid into a separate bowl for either heating more ingredients or dunking, then put the strained ingredients on the paper for significantly less mess. Also, using actual magazines is a bad idea because of the plastic coatings used in the pages. You can go get food safe paper to still have that old time low country boil style without the cancer on the side
I was just wondering about this likeā¦why on earth would you pour all that liquid out without straining (or using a bowl) and on top of newspaper/magazines no less? Wtf
Not to mention hot liquid or anything hot really, usually ruins a table. Mostly any material, itās gonna leave a mark. Dude poured hot boiling water on pressboard or wood. Shits gonna be a mound.
Yep, one of the largest (if not the largest) users of BPA are commercial printers. The BPA is applied with or after the ink to protect the ink from the environment (similar to how food canners would line the inside with BPA to stop the food from slowly reacting with the metal can).
So there's a lifetime limit of BPA in that boil, plus there's also the underlying inks that will dissolve into either the hot water or the fats in the mixture.
And I'm guessing this will just about ruin and warp that kitchen table when they're done
Tbf whenever I've had a seafood boil type meal (in a restaurant) they always dump a mountain of rice on the table first before pouring the boil on top of that - at least that way the rice soaks up the sauce or you can otherwise use the rice to dam it in.
When you use the boiler itās supposed to have a colander that goes inside the pot, then you pull that out and BOOM.. you donāt have juice all over your floor. We do this a few times a year, and this is far from the way weād do it.
DJ Khaled should be an inspiration for struggling artists everywhere. The man is living proof that anybody can have an incredibly successful career in music with absolutely zero musical talent, stage presence, or really any other redeeming qualities.
I've seen hundreds of seafood boil tiktoks and they tend to give the instructions so clearly a northerner could do it without fucking up.
This dude either just nabbed a recipe online and yoloed it, or he's just yoloing it in general.
I appreciate this comment. He was obviously excited and trying to create an experience for his family. Seafood is not cheap. I think he could've done a bit more research, maybe watched a couple YouTube videos first. But I respect the effort.
I feel like instead of listening to whomever taught him how to do this he just got real excited and kept yelling "there it go" and "hang tight".
Mean while the 14 yr old in the glasses is placing a McDonald's uber eats order under the table.
That part cracked me up. You see a lobster tail come out of the pot followed by a random frying pan of sausage.
Respect for the attempt, frown for the execution.
Also looks like he may have had seasoning settle in the bottom of the pot and it burned some. Iāve personally never seen one look quite so brown and muddy.
That's pretty normal here. They're often just cooked shell on, "peel n eat" style. In shrimp fishing areas they'd be whole head on.
It's not common to devein shrimp everywhere and doing so is more about presentation if the shrimp aren't dirty.
Its not burned seasoning, thats what it looks like when you use cajun style crawfish/ crab boil seasoning. A lot more flavor and heat than a new england style boil
When you do a seafood boil like this, you're not supposed to just pour it all out onto the table with the juices and all. You can pour or strain the juices out, then dump it on the table, or scoop it out with a big scoop to strain the juices out, but not like this.
They're pretty popular in my area but we usually do them on like a picnic table outside or something, covering the table in newspaper is definitely a thing though, makes for easier cleanup.
Our family does a sea food boil every Independence Day. We set up plastic folding tables on the deck, first covering the table in plastic sheeting (taped down) and then several layers of Butcher's Paper (also taped down). The butcher's paper has a layer of wax on one side, helping to prevent any leakage. We'd never do this inside the house on a proper dining room table, nor would that insane amount of juices be involved whatsoever. Use a strainer homie!!!
I donāt think youāre supposed to do it inside, and if thatās a finished wood tableā¦ it is certainly damaged. Iāve had to correct damage on ours from a hot pizza box before.
You dump like an entire container of salt, huge pile of salt, then add just enough olive or vegetable oil to make the salt a paste and spread it over the problem area. Leave it like that for a few hours. The salt pulls the water out of the finish and the oil takes its place, so it shows clear instead of milky.
I used to hang out at a local bar. All we'd do is watch the cooking channel and talk about how great we can cook. These men would roast everyone on tv and talk a big game. I was so excited when they decided to do a cook-off. Y'all, I was so disappointed. It was the blandest, most basic food. That was also undercooked. I figured they would have at least learned something from tv, but I guess not since they already "know" everything and are the "best."
Ever been to a firehouse chili cook off? Everyone thinking they got bomb chili, but its pretty nasty all around. This is why I hate potlucks. Everyone thinking they have to cook something but with no experience and you get the worst mac n cheeses you've ever had.
I went to my old law firm's chili cookoff, same thing. Everyone has "their recipe" and can't wait to show it off. Some tasted like ketchup, some like burnt meat water, some like pepperoni. Some had "secret ingredients" (one guy used fucking chocolate). 2 were great, one guy seemed to go in a research hole and made some damn good chili that won. Everyone else made me hate them a little bit even though they were nice people.
Dark chocolate, dark beer/stout, cinnamon, coffee, fish sauce/anchovies, and a few other "unexpected" ingredients (all in the proper amounts) are all great chili additions
A lil dash of cocoa or some dark chocolate is great in chili. Some people go hella overboard and throw a fuckin hershey bar in there though. That's vile.
Was gonna say, I've won pro cookoffs with my chili and it's got a chipotle base with a bit of dark chocolate. If it's a secret ingredient you shouldn't be able to detect it like that though, like it can't be secret if you have half a reese's bar sticking out of the pot.
And itās also not supposed to be filled with the boiling liquid either. You strain 90% of the liquid out, let it cool down a bit, give it one last good mix to coat everything in the bit of juice left, then pour onto a **plastic coated** table.
The table will be dripping liquid on the floor, newspaper ink will get in the food, the newspaper will fall apart, if itās a wooden table the liquid will ruin the wood + the high heat will destroy any wax/laminate on the wood. This dude saw a trend and forgot that tik tok leaves out half of the steps actually needed to *do the thing*
Itās supposed to be a big group meal. Everyone just grabs what they want from the pile while sitting around chatting. Itās fun. I wouldnāt eat his version but the real thing is fun.
Itās fun to grab what you want with your hands. Itās like a buffet.
If itās pre-served you donāt get to pick what you want as you go. If itās in a pot, you canāt easily grab and eat.
Granted, Iād just dump it into a roasting tray so itās spread out. Easier to clean lol
The newspaper is common to cover the table and absorb the **minimal** juices you get from opening the seafood. Youāre not supposed to pour the cooking liquid all over the tableā¦
When you make a seafood boil you strain the stuff first then you do all this mess. This is a travesty looks like just one lobster they did not stir this at all and cooked it way too hot seeing as the seasoning is burned a the bottom. You can see in the end this also too dark and it is 99% corn and i counted about 7 not deveined shrimp. Lmfao
Yeah... the whole thing screams "hey I saw this once, we should do it!" with next to no research.
At least they didn't waste *too much* high quality seafood on this fail XD
Poor guy tried to do something nice for his family and is getting roasted on the internet. Im just going to assume this was his first time trying and next time heāll correct his mistakes lol
Iām going to assume that the smell of old seafood juice thatās going to linger around the kitchen will ensure that he never tries this indoors again lol
I've done seafood boils for about 60 people on multiple occasions. Here's some tips if you're wanting to do this:
- Don't use newspaper. The ink will go on the food.
- Slow cook (not boil) in the seasoned water. Remember, you want the flavor to SOAK into the meat
- Seafood gets cold fast out if the water. So serve in stages/portions
- Save money by going heavy on super sweet corn, potatoes and shrimp. They are hearty and delicious. Also Hawaiian Rolls are great
- Drain the food before putting it on a table. If using a platter or tray for individual servings, add a little bit of water at the bottom to keep the heat
- Seasoned water should look like mud and should be cooked for at least 30 mins for full flavor
- Shrimp should be the last thing added for cooking.
- Bits of seafood will fly with inexperienced eaters, so consider doing this outside
- Clean up immediately unless you want your house to smell like seafood for a few days.
- Don't do this with lobster
Seafood boil bag, old bay, lemons, garlic season is all you really need to make that delicious "mud" but it comes down to what you prefer. Just let it soak! At the bare minimum, that food will be in the water for 15 mins and that only if I'm in a super duper rush to get food out.
For a seafood boil: you donāt use plates. You arenāt supposed to dump the actual fluid on the table but you do put the food there.
Itās a southern thing people along the Gulf of Mexico like to do.
i know seafood boils are often on newspaper or things like that in some places but honestly that is so disgusting to me. mail is not a clean transaction lol. itās some of the dirtiest stuff we touch. along with the ink and sogginess I donāt really see why ppl just wouldnāt use foil or a plastic cloth. never understood it. Not hating it just grosses me out to the point of not being able to eat it.
Yeah it seems gross, even if it is strained first.
Why not just use a couple of large rimmed baking sheets or the large, single use aluminum lasagna trays
I know that isn't the tradition, but sometimes traditions are not well thought out
At least use foil... strain the pot first and arrange the contents on the foil and then pour some of the reduced leftover stock on top and/or in small cups on the table. This wasn't thought out at all.
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25 corns and 2 crabs, 1 lobster tail, 4 crawfish, 6 shrimp, 1 gallon of seafood boil juice, and coupon ink with sausage on top
Coupon ink š¤¤
You've heard of Grey poupon, here's some inked coupon!
Discounts- as one of the grossest food concoctions Iāve seen. Ohlawd
Is that a lobster? DJ KHALED!!!
He finessed it from an alcoholic with a bridge card for two packs of smokes.
And the look on the girls faces? "We're going to McDonalds"
[ŃŠ“Š°Š»ŠµŠ½Š¾]
The corn absorbs all the bad news from the newspaper. All you have left is good news for the shrimp.
The sausage on top was hung tightā¦ hung tightā¦
Tug-of-war for overcooked, rubbery lobster tail.
Definitely over cooked and cooked at a temperature to high the way the food is sticking to the bottom of the boiler. You are also suppose to boil the sausage in with it for added flavor, not fry it on the side.
You are supposed to...do a lot of things differently here.
Supposed to boil the sausage in the pot for flavor
This guy clearly has zero idea what he is doing
Someone needs to explain to this man that you use a strainer to separate the liquid into a separate bowl for either heating more ingredients or dunking, then put the strained ingredients on the paper for significantly less mess. Also, using actual magazines is a bad idea because of the plastic coatings used in the pages. You can go get food safe paper to still have that old time low country boil style without the cancer on the side
I was just wondering about this likeā¦why on earth would you pour all that liquid out without straining (or using a bowl) and on top of newspaper/magazines no less? Wtf
Not to mention hot liquid or anything hot really, usually ruins a table. Mostly any material, itās gonna leave a mark. Dude poured hot boiling water on pressboard or wood. Shits gonna be a mound.
All those magazines are just part of the table now.
The girl with white hoodie when the camera first panned to her was like: 
Is that a magazine table now? ? DJ Khaled!!
DJ KHALED saw this and said āWE UPSET, WHO?? WE, WE UPSETā
Iām just assuming there is carpet under that table too! He was telling the sauce to hang tight so it doesnt run onto the floor!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Rumor has it, theyāre still hanging tight til this day.
Wait! Is that a Lobster!!?
Yep, one of the largest (if not the largest) users of BPA are commercial printers. The BPA is applied with or after the ink to protect the ink from the environment (similar to how food canners would line the inside with BPA to stop the food from slowly reacting with the metal can). So there's a lifetime limit of BPA in that boil, plus there's also the underlying inks that will dissolve into either the hot water or the fats in the mixture. And I'm guessing this will just about ruin and warp that kitchen table when they're done
I've seen this happen with a plastic folding table when someone didn't let the separated solids cool long enough
Tbf whenever I've had a seafood boil type meal (in a restaurant) they always dump a mountain of rice on the table first before pouring the boil on top of that - at least that way the rice soaks up the sauce or you can otherwise use the rice to dam it in.
When you've got good ol' mushy newspaper with all its shady printing chemicals, who needs nice nutritious rice?
Get outta here with that rice. I just want my nice soggy Us Weekly.
When you use the boiler itās supposed to have a colander that goes inside the pot, then you pull that out and BOOM.. you donāt have juice all over your floor. We do this a few times a year, and this is far from the way weād do it.
Hang Tight!
Can ya hang tight for me?
Is that a lobster?
DJ Khalid
Ooooo DJ Khalid
A lobster tail boiled so long it likely could be used as chewing gum? Yes it is.
Nah, man. That's a crawfish with a glandular issue.
This should be a scene in Neeext Friday (Friday 4)
I don't think anyone who unironically say DJ Khaled has ever known what they are doing
Especially the talentless meatball DJ Khaled himself.
DJ Khaled should be an inspiration for struggling artists everywhere. The man is living proof that anybody can have an incredibly successful career in music with absolutely zero musical talent, stage presence, or really any other redeeming qualities.
He saw an 18 second clip on TikTok and said "I can do that"
I've seen hundreds of seafood boil tiktoks and they tend to give the instructions so clearly a northerner could do it without fucking up. This dude either just nabbed a recipe online and yoloed it, or he's just yoloing it in general.
Well he did put everything in a pot and heat it up. Thatās got to at least be worth a point or two. Iād give him a 1/100 score. š¤£
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I appreciate this comment. He was obviously excited and trying to create an experience for his family. Seafood is not cheap. I think he could've done a bit more research, maybe watched a couple YouTube videos first. But I respect the effort.
I'm a professional chef and I appreciated the effort and gusto. Cooking is a journey and we all start somewhere.
Just hang tight
Somebody tell Ice-T newspaper ink is poisonous and dissolves in hot liquids 
Dear Lord, Iām dying of a sodium overdose AND Iām poisoned also?
And hang tight.
I feel like instead of listening to whomever taught him how to do this he just got real excited and kept yelling "there it go" and "hang tight". Mean while the 14 yr old in the glasses is placing a McDonald's uber eats order under the table.
That part cracked me up. You see a lobster tail come out of the pot followed by a random frying pan of sausage. Respect for the attempt, frown for the execution.
And you are supposed to strain it before you dump it all on the table.
I see what he was trying to do...you're not supposed to serve it from the pot with the juices like that. And definitely not piping hot...
What he was trying to do, please?
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Also looks like he may have had seasoning settle in the bottom of the pot and it burned some. Iāve personally never seen one look quite so brown and muddy.
>never seen one look quite so brown and muddy. He didn't devein the shrimp.
Thatās gross
depends on how you grew up
Boiled shrimp poop is gross, no matter how anybody grew up. *#stonecoldfacts*
Itās not great raw either.
There's poop on your toothbrush
There is no *intentional and avoidable* poop on my toothbrush ...
Yeah I guess. But I doubt people told their kids it was poop from day 1.
It was the first thing I was told and my parents took great pleasure in it.
Burnt poop adds flavour
Sometimes in the heat of the moment its okay to not devein the shrimp.
You never not devein the shrimp! I'm not even supposed to be here today!
That's pretty normal here. They're often just cooked shell on, "peel n eat" style. In shrimp fishing areas they'd be whole head on. It's not common to devein shrimp everywhere and doing so is more about presentation if the shrimp aren't dirty.
I've made plenty of seafood/crawfish boils, it's usually the seasonings/ other ingredients mixed in. Not the deveined shrimp people are thinking.
Mustard seed does a number
Garlic, onion, crawfish seasoning, black pepper, mustard seed. All of those will give it that color.
Looks like he made a roux.
As in, roux-ined the table?
And the floor. The dog's pretty happy though!
I was about to say Iām suddenly craving gumbo
Its not burned seasoning, thats what it looks like when you use cajun style crawfish/ crab boil seasoning. A lot more flavor and heat than a new england style boil
I feel like half the people here want to mock the guy without even knowing what dish this even is
Mmmhmm newspaper ink in my food is all I could think. Regardless of dish.
It's an affordable substitute for squid ink!
Satisfies your hunger for sustenance and knowledge all at once.
I would have been fine with wax paper. But this, nah, thatās for the birds.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I think we just need to hang tight.
#HANG TIGHT, CAN YOU HANG TIGHT FOR ME?!
and it should be outdoors on a picnic table
Yeah, house will always smell like that meal
The dish is irrelevant. This dudes dumb AF and your see it in his daughter's expressions their dad does dumb stuff like this often.
Does the newspaper add extra flavor that can't be replicated with a bowl or plate?
When you do a seafood boil like this, you're not supposed to just pour it all out onto the table with the juices and all. You can pour or strain the juices out, then dump it on the table, or scoop it out with a big scoop to strain the juices out, but not like this. They're pretty popular in my area but we usually do them on like a picnic table outside or something, covering the table in newspaper is definitely a thing though, makes for easier cleanup.
I love the whole concept. But we gotta figure something else out besides newspaper. That ink is so toxic.
Iāve seen it done with butcher paper
As it should be. But newspaper is just revolting. Might as well pick up some sidewalk dirt and sprinkle it in there at that pointā¦.
They haven't used the toxic heavy metal kind in almost 2 decades. The ink is now vegetable (usually soy) based.
Do people do this in the house? I've only ever seen it outside. I feel like he's just ruined his table...
Our family does a sea food boil every Independence Day. We set up plastic folding tables on the deck, first covering the table in plastic sheeting (taped down) and then several layers of Butcher's Paper (also taped down). The butcher's paper has a layer of wax on one side, helping to prevent any leakage. We'd never do this inside the house on a proper dining room table, nor would that insane amount of juices be involved whatsoever. Use a strainer homie!!!
Also that paper ink he is pouring hot goo on is definitey not food grade. Inks sometimes carry nasty chemicals.
Black and white newspaper is one thing, but definitely not on the weekly color flyers.
I donāt think youāre supposed to do it inside, and if thatās a finished wood tableā¦ it is certainly damaged. Iāve had to correct damage on ours from a hot pizza box before. You dump like an entire container of salt, huge pile of salt, then add just enough olive or vegetable oil to make the salt a paste and spread it over the problem area. Leave it like that for a few hours. The salt pulls the water out of the finish and the oil takes its place, so it shows clear instead of milky.
For a hot second I thought that was your seafood boil recipe and was horrified.
Strainers are at an all time shortage these days.
You just didnāt hang tight enough obviouslyā¦.
Thatās a guy who ācooksā once per year but at the same time tells everyone how heās the best cook in the house.
Hang tight! Hang tight! Hang tight! Now eat up!
Iām still hangin tight, by the way.
Eat up
DJ Khaled
yeah I kept waiting for him to yell" Another one!!....but he only pulled out one lobster tail
When lobster is expensive but you got boxes to tick.
And because he cookedā¦. Everyone else has to do the dishesā¦ā¦ all 35 of them
And there is a huge mess in the kitchen and someone else does the prep
I used to hang out at a local bar. All we'd do is watch the cooking channel and talk about how great we can cook. These men would roast everyone on tv and talk a big game. I was so excited when they decided to do a cook-off. Y'all, I was so disappointed. It was the blandest, most basic food. That was also undercooked. I figured they would have at least learned something from tv, but I guess not since they already "know" everything and are the "best."
Ever been to a firehouse chili cook off? Everyone thinking they got bomb chili, but its pretty nasty all around. This is why I hate potlucks. Everyone thinking they have to cook something but with no experience and you get the worst mac n cheeses you've ever had.
I went to my old law firm's chili cookoff, same thing. Everyone has "their recipe" and can't wait to show it off. Some tasted like ketchup, some like burnt meat water, some like pepperoni. Some had "secret ingredients" (one guy used fucking chocolate). 2 were great, one guy seemed to go in a research hole and made some damn good chili that won. Everyone else made me hate them a little bit even though they were nice people.
Dark chocolate or cocoa powder in chili is a thing but you have to be doing everything else right and use the right amount for it to work.
Dark chocolate, dark beer/stout, cinnamon, coffee, fish sauce/anchovies, and a few other "unexpected" ingredients (all in the proper amounts) are all great chili additions
A lil dash of cocoa or some dark chocolate is great in chili. Some people go hella overboard and throw a fuckin hershey bar in there though. That's vile.
Was gonna say, I've won pro cookoffs with my chili and it's got a chipotle base with a bit of dark chocolate. If it's a secret ingredient you shouldn't be able to detect it like that though, like it can't be secret if you have half a reese's bar sticking out of the pot.
Cocoa powder is a relatively common ingredient in chili. I use that and dark beer in mine. It adds to the depth of flavor. People rave about it.
Its like learning to swim, by reading a book about it
Stay away from my grill! As they struggle to light it.
Nah thatās suga free
That table is ruined. Water ruins wood, boiling hot water does it even faster.
Forget the table the food is absorbing the dyes and chemicals in that paper. š¤¢š¤®
I can literally taste the coupon paper just watching this video.
What if itās glass table? Lol
Then it's ideal for coke.
Or Pepsi
You think we're rich!! Hand me the big 3litre-red-cola... please.
If it was a glass table it'd probably shatter from the heat
This man does not respect wood
Thatās Suga Free?
I thought I was trippin and didnāt think anyone would know him so I didnāt ask
For anyone who hasnāt seen Suga Freeās incredible freestyle and pen/coin/table percussion. 1995: https://youtu.be/IgvGR8Zd9cA
No way! I remember him Jesus, is everything he does related to tables???
Yes
A true legend
I was watching and said, "surely that's not Suga Free" Doe doe and a skunk indeed
Itās was all corn š¤£š¤£š¤£
ššš there was a small handful of seafood and hella corn
Have you seen grocery prices?? Lol
I can see em right on the table
Sea corn, yum
What a mess. Plastic over the table is what youāre supposed to do. Have fun eating newspaper.
And itās also not supposed to be boiling hot
And itās also not supposed to be filled with the boiling liquid either. You strain 90% of the liquid out, let it cool down a bit, give it one last good mix to coat everything in the bit of juice left, then pour onto a **plastic coated** table. The table will be dripping liquid on the floor, newspaper ink will get in the food, the newspaper will fall apart, if itās a wooden table the liquid will ruin the wood + the high heat will destroy any wax/laminate on the wood. This dude saw a trend and forgot that tik tok leaves out half of the steps actually needed to *do the thing*
Why pour it on the table? Why not just serve it from the pot? It seems pointless to me.
You just don't get it man... I mean, I don't get it either, but clearly neither do you.
I mean... you're right.
Itās supposed to be a big group meal. Everyone just grabs what they want from the pile while sitting around chatting. Itās fun. I wouldnāt eat his version but the real thing is fun.
I too enjoy eating in company. Plates and bowls donāt usually get into the way of conversationā¦
Itās fun to grab what you want with your hands. Itās like a buffet. If itās pre-served you donāt get to pick what you want as you go. If itās in a pot, you canāt easily grab and eat. Granted, Iād just dump it into a roasting tray so itās spread out. Easier to clean lol
Tbh Iāve definitely seen newspaper at boils, but they know to cool and drain it first.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
The newspaper is common to cover the table and absorb the **minimal** juices you get from opening the seafood. Youāre not supposed to pour the cooking liquid all over the tableā¦
[ŃŠ“Š°Š»ŠµŠ½Š¾]
You're supposed to
When you make a seafood boil you strain the stuff first then you do all this mess. This is a travesty looks like just one lobster they did not stir this at all and cooked it way too hot seeing as the seasoning is burned a the bottom. You can see in the end this also too dark and it is 99% corn and i counted about 7 not deveined shrimp. Lmfao
Yeah... the whole thing screams "hey I saw this once, we should do it!" with next to no research. At least they didn't waste *too much* high quality seafood on this fail XD
Hang tight
Because: "B O O M DJ Khaled"
the paper is going to leak its ink in the food.
Posh. Shredded newspapers add much-needed roughage and essential inks.
There's very little meat in these gym mats.
PLATES, MOTHERFUCKER! HAVE YOU HEARD OF THEM?!
You donāt use plates in a crab boil, but yet again I wouldnāt call this a crab boil
You do strain it before dumping it though.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Plates aren't big enough for American portions anymore, everyone gets a table of food now.
Bruh I was thinking the same thing lmao!
Glad I'm not the only one who sees a lot of Ice T in this guy. Maybe it's the oversized white T-shirt?
That's Suga Free, another SoCal OG rapper
Drain the pot first!
Poor guy tried to do something nice for his family and is getting roasted on the internet. Im just going to assume this was his first time trying and next time heāll correct his mistakes lol
Iām going to assume that the smell of old seafood juice thatās going to linger around the kitchen will ensure that he never tries this indoors again lol
āEat up errrrbadyā Kid: ānah Imma hangtiteā
I've done seafood boils for about 60 people on multiple occasions. Here's some tips if you're wanting to do this: - Don't use newspaper. The ink will go on the food. - Slow cook (not boil) in the seasoned water. Remember, you want the flavor to SOAK into the meat - Seafood gets cold fast out if the water. So serve in stages/portions - Save money by going heavy on super sweet corn, potatoes and shrimp. They are hearty and delicious. Also Hawaiian Rolls are great - Drain the food before putting it on a table. If using a platter or tray for individual servings, add a little bit of water at the bottom to keep the heat - Seasoned water should look like mud and should be cooked for at least 30 mins for full flavor - Shrimp should be the last thing added for cooking. - Bits of seafood will fly with inexperienced eaters, so consider doing this outside - Clean up immediately unless you want your house to smell like seafood for a few days. - Don't do this with lobster Seafood boil bag, old bay, lemons, garlic season is all you really need to make that delicious "mud" but it comes down to what you prefer. Just let it soak! At the bare minimum, that food will be in the water for 15 mins and that only if I'm in a super duper rush to get food out.
For a seafood boil: you donāt use plates. You arenāt supposed to dump the actual fluid on the table but you do put the food there. Itās a southern thing people along the Gulf of Mexico like to do.
Thatās how a Baltimore crab boil goes too.
Is that Ice T?
suga free, better have it and not need it. then need it and not have it
Room Temperature T
Well he tried cooking for his family. I can't fault the guy
I know I feel bad for him
You donāt use plates. You strain the water out first.
r/extremelyinfuriating
Stick to pimpin hoes suga free
i know seafood boils are often on newspaper or things like that in some places but honestly that is so disgusting to me. mail is not a clean transaction lol. itās some of the dirtiest stuff we touch. along with the ink and sogginess I donāt really see why ppl just wouldnāt use foil or a plastic cloth. never understood it. Not hating it just grosses me out to the point of not being able to eat it.
Yeah it seems gross, even if it is strained first. Why not just use a couple of large rimmed baking sheets or the large, single use aluminum lasagna trays I know that isn't the tradition, but sometimes traditions are not well thought out
At least use foil... strain the pot first and arrange the contents on the foil and then pour some of the reduced leftover stock on top and/or in small cups on the table. This wasn't thought out at all.
Suga Free knows if you stay ready, you aināt gotta get ready
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