Steamed crab? Sacrilege! Some started doing that a few years ago, in LA. NOT EVEN CLOSE to a boil. Instead of the flavor being in the shrimp from boiling/steeping in the highly flavored liquid, yours are steamed in relatively FLAVORLESS steam & then covered in spices. The stuff is on your hands, clothes & lips NOT in the shrimp! NOTHING beats Zatarain's liquid crab boil w/the addition of LOTS of salt, bay leaf, lemon, garlic Tabasco & pepper.
Hey Winter! I was taken to a few "famous original" places by 1 of the top chefs in Phili. Jamie Shannon(former chef@ Commander's)was from Jersey across the river from Phili. He was thrilled to make us cheesesteaks & used excellent quality ingredients. NO CONTEST!For poboys I prefer a seasoned buttermilk dip then into a mix of cornmeal/masa flour & more seasoning. For other types of dinner I do like batter-dipped, panko crusted & tempura.
For those enamored of the "French" bread of the NO poboys places, it's not French @ all. The original loaves in NO were made by German bakers @ on old bakery(can't remember the name, but they were the biggest producer for over 100 years).
Hey Winter! I was taken to a few "famous original" places by 1 of the top chefs in Phili. Jamie Shannon(former chef@ Commander's)was from Jersey across the river from Phili. He was thrilled to make us cheesesteaks & used excellent quality ingredients. NO CONTEST!For poboys I prefer a seasoned buttermilk dip then into a mix of cornmeal/masa flour & more seasoning. For other types of dinner I do like batter-dipped, panko crusted & tempura.
For those enamored of the "French" bread of the NO poboys places, it's not French @ all. The original loaves in NO were made by German bakers @ on old bakery(can't remember the name, but they were the biggest producer for over 100 years).