Servideo on Crabcakes, Bleach Blonde hair, and more! (UPDATE: Signs for $950K 100k overslot)

[Enjoy Terror]

https://tasteandsee.com/tuna-cakes/
 

Here are those tuna cakes; easy for a weeknight meal.

[murph]

1 hour ago, Roll Tide said:

Yes Fratelli's is very good! Might I suggest the blackened Shrimp and Chicken in cajun creme sauce! it's pretty amazing!

 

Thanks .... The reason the restaurant options are limited is due to the fact that years ago Westminster sold its excess water to Baltimore county on a long term deal. So you have to either buy or reopen in a spot that was previously a restaurant

And nobody wants to be in the mall and they are the only real spots available.

 

They are knocking down the Ruby Tuesday building and making a small strip plaza that will include a new chinese place (Gasp) .... And Mission BBQ is wating for a market correction (3-6 months) before opening in the old Friendly's spot.

Awesome to hear on the Chinese place!  Forbidden City is the only good spot in Westminster.  I head about Mission BBQ, was wondering what the delay was, thanks. 

Didn't know about the water situation, that explains a lot.   Yea, the mall is dead. 

[Can_of_corn]

1 hour ago, Roll Tide said:

I guess you mean the retiree crowd?

 

Mostly yea, or as I call them the water with lemon crowd.

[George]

If you haven't had a crab cake in Baltimore or the Eastern Shore, then you never had a crab cake. You may have eaten a "crab cake" on the menu of some restaurant in some foreign land, such as Alabama, but you were denied a real crab cake.

[Can_of_corn]

2 minutes ago, George said:

If you haven't had a crab cake in Baltimore or the Eastern Shore, then you never had a crab cake. You may have eaten a "crab cake" on the menu of some restaurant in some foreign land, such as Alabama, but you were denied a real crab cake.

So you are saying if the only crab cake you have ever had was at my dinner table then it doesn't count?

[Roll Tide]

6 minutes ago, Can_of_corn said:

So you are saying if the only crab cake you have ever had was at my dinner table then it doesn't count?

Maybe he thinks I’m in Alabama?

[atomic]

Just about every place in Baltimore area has crab cakes. I dated a girl from Midwest and introduced her to crab cakes and that is all she would eat when we went out for dinner. Some crappy sub shop that you would never think about crab cakes has them.  Pizza joints you name it they have them. It is kind of amazing how ubiquitous they are here. 

[Can_of_corn]

7 minutes ago, atomic said:

Just about every place in Baltimore area has crab cakes. I dated a girl from Midwest and introduced her to crab cakes and that is all she would eat when we went out for dinner. Some crappy sub shop that you would never think about crab cakes has them.  Pizza joints you name it they have them. It is kind of amazing how ubiquitous they are here. 

Same thing down here with Cuban sandwiches even though you need a specific type of bread to make it correctly and most places don't bother.

[Beef Supreme]

14 hours ago, Roll Tide said:

And you know this how?

I ask because I’m a restaurant guy that was in the process of buying/opening a restaurant in Westminster when the pandemic hit in March. My initial thought was on crabs (AUCE) and full service options for breakfast through dinner. 
 

I spoke to several distributors and most of the crabs and crabmeat is from Louisiana and Texas. Here Maryland/Virginia product is mixed in during the season. In bulk, the Louisiana stuff is very affordable even for Jumbo Lump. 
 

FYI, G&M and Timbuktu were owned by the same family for a considerable amount of years. I can’t say that I know if they still are but any change would’ve been in the last couple of years.

Speaking of foreign crab meat, It’s Phillips that uses crab meat from a cove they created in Indonesia. They transported Blue Crab from here to there and it’s essentially farm raised, fed fish local to that area, and tastes off IMO.

@CarrRun49 You can almost always get Backfin at Giant for around $12. It’s from South America, Peru as I recall. Which is much better than making it out of canned Salmon. The thought of that makes me want to  

I think I’d rather not have them

Most restaurants will answer you honestly when asked where there crab meat comes from.

If you are considering opening a restaurant that serves crab, you'll need to understand that some customers can tell the difference between the ill-flavored Phillips garbage of mixed species - primarily Mud Crab (Portunas armatus), the flavorless Venezuelan crab meat (which can be of mixed species also) and fresh, steamed callinectes sapidus, especially from the Chesapeake Bay and its tributaries...even when covered up in crabcakes or Crab Imperial!Straight from the container, most can easily tell the difference. People who grew up eating fresh steamed Maryland blue crabs tend to have a more well-hone ability to discriminate between the real deal and the pretenders. 

I know about Phillips' farming operations in the Phiilipines, India and Indonesia. They have tons of customers of their crab-product throughout the state and even the country. There's a Bourdain episode where Tony hangs with Detroit firefighters who are purchasing exorbitantly priced, metal cans of pasteurized, Phillips-labeled crab-product. Later, he makes them a delicious and inexpensive beef stew that the entire station house raves about.

It's important to understand that Asian and Venezuelan crab meat are treated with the anti-bacterial, Sodium Acid Pyrophosphate, leaving the meat bleached white, odorless and favorless. That may be preferable to falliing victim to the annual outbreaks of Vibrio parahaemolyticus bacterial infections from Atlantic equatorial crabs. By contrast, steamed, non-pasteurized, non chemically bathed fresh Maryland blue crab meat has a deep, rich aroma, almost musky with small yellow flecks of the epicurean delight, "crab mustard." I guarantee you that if I placed all three meats plain in bowls, you could easily taste the difference. You could smell the difference, even! BTW: all west coast crabs including those from Peru are from other species which are inferior to callinectes sapidus. No "beautiful swimmers" being caught in the Pacific. However, some have crossed the pond via bilge water and have made new homes from the Mediterranean shores of France to Norway.

Certain industry secrets are hard to keep. It's not hard to find which restaurants purvey the crap. Sadly, you are more likely to get Asian or Venezuelan crab to U.S.A. -sourced blue crab when ordering a crabcake at Baltimore metro restaurants. If you want to be sure you are buying real fresh steamed blue crab, you can find restaurants who exclusively serve Maryland crab or others who serve Maryland crab in season, only substituting with Louisiana meat during winter months, copy this url: https://seafood.maryland.gov/true-blue-maryland-crab-meat/

Crab Hack: if you boil your crabs in salt water, I have a money saving tip for you -- Microwave a mug of water filled with salty popcorn. You'll never know the difference.

[SteveA]

7 minutes ago, Beef Supreme said:

Most restaurants will answer you honestly when asked where there crab meat comes from.

If you are considering opening a restaurant that serves crab, you'll need to understand that some customers can tell the difference between the ill-flavored Phillips garbage of mixed species - primarily Mud Crab (Portunas armatus), the flavorless Venezuelan crab meat (which can be of mixed species also) and fresh, steamed callinectes sapidus, especially from the Chesapeake Bay and its tributaries...even when covered up in crabcakes or Crab Imperial!Straight from the container, most can easily tell the difference. People who grew up eating fresh steamed Maryland blue crabs tend to have a more well-hone ability to discriminate between the real deal and the pretenders. 

I know about Phillips' farming operations in the Phiilipines, India and Indonesia. They have tons of customers of their crab-product throughout the state and even the country. There's a Bourdain episode where Tony hangs with Detroit firefighters who are purchasing exorbitantly priced, metal cans of pasteurized, Phillips-labeled crab-product. Later, he makes them a delicious and inexpensive beef stew that the entire station house raves about.

It's important to understand that Asian and Venezuelan crab meat are treated with the anti-bacterial, Sodium Acid Pyrophosphate, leaving the meat bleached white, odorless and favorless. That may be preferable to falliing victim to the annual outbreaks of Vibrio parahaemolyticus bacterial infections from Atlantic equatorial crabs. By contrast, steamed, non-pasteurized, non chemically bathed fresh Maryland blue crab meat has a deep, rich aroma, almost musky with small yellow flecks of the epicurean delight, "crab mustard." I guarantee you that if I placed all three meats plain in bowls, you could easily taste the difference. You could smell the difference, even! BTW: all west coast crabs including those from Peru are from other species which are inferior to callinectes sapidus. No "beautiful swimmers" being caught in the Pacific. However, some have crossed the pond via bilge water and have made new homes from the Mediterranean shores of France to Norway.

Certain industry secrets are hard to keep. It's not hard to find which restaurants purvey the crap. Sadly, you are more likely to get Asian or Venezuelan crab to U.S.A. -sourced blue crab when ordering a crabcake at Baltimore metro restaurants. If you want to be sure you are buying real fresh steamed blue crab, you can find restaurants who exclusively serve Maryland crab or others who serve Maryland crab in season, only substituting with Louisiana meat during winter months, copy this url: https://seafood.maryland.gov/true-blue-maryland-crab-meat/

Crab Hack: if you boil your crabs in salt water, I have a money saving tip for you -- Microwave a mug of water filled with salty popcorn. You'll never know the difference.

You should change your name to Crab Supreme!

[Enjoy Terror]

5 hours ago, Beef Supreme said:

you'll need to understand that some customers can tell the difference between the ill-flavored Phillips garbage of mixed species - primarily Mud Crab (Portunas armatus), the flavorless Venezuelan crab meat (which can be of mixed species also) and fresh, steamed callinectes sapidus, especially from the Chesapeake Bay and its tributaries...

https://en.m.wikipedia.org/wiki/Callinectes_sapidus

https://en.m.wikipedia.org/wiki/Portunus_armatus

beginning to doubt whether I could tell the difference 

 

[Roll Tide]

15 hours ago, Beef Supreme said:

Most restaurants will answer you honestly when asked where there crab meat comes from.

If you are considering opening a restaurant that serves crab, you'll need to understand that some customers can tell the difference between the ill-flavored Phillips garbage of mixed species - primarily Mud Crab (Portunas armatus), the flavorless Venezuelan crab meat (which can be of mixed species also) and fresh, steamed callinectes sapidus, especially from the Chesapeake Bay and its tributaries...even when covered up in crabcakes or Crab Imperial!Straight from the container, most can easily tell the difference. People who grew up eating fresh steamed Maryland blue crabs tend to have a more well-hone ability to discriminate between the real deal and the pretenders. 

I know about Phillips' farming operations in the Phiilipines, India and Indonesia. They have tons of customers of their crab-product throughout the state and even the country. There's a Bourdain episode where Tony hangs with Detroit firefighters who are purchasing exorbitantly priced, metal cans of pasteurized, Phillips-labeled crab-product. Later, he makes them a delicious and inexpensive beef stew that the entire station house raves about.

It's important to understand that Asian and Venezuelan crab meat are treated with the anti-bacterial, Sodium Acid Pyrophosphate, leaving the meat bleached white, odorless and favorless. That may be preferable to falliing victim to the annual outbreaks of Vibrio parahaemolyticus bacterial infections from Atlantic equatorial crabs. By contrast, steamed, non-pasteurized, non chemically bathed fresh Maryland blue crab meat has a deep, rich aroma, almost musky with small yellow flecks of the epicurean delight, "crab mustard." I guarantee you that if I placed all three meats plain in bowls, you could easily taste the difference. You could smell the difference, even! BTW: all west coast crabs including those from Peru are from other species which are inferior to callinectes sapidus. No "beautiful swimmers" being caught in the Pacific. However, some have crossed the pond via bilge water and have made new homes from the Mediterranean shores of France to Norway.

Certain industry secrets are hard to keep. It's not hard to find which restaurants purvey the crap. Sadly, you are more likely to get Asian or Venezuelan crab to U.S.A. -sourced blue crab when ordering a crabcake at Baltimore metro restaurants. If you want to be sure you are buying real fresh steamed blue crab, you can find restaurants who exclusively serve Maryland crab or others who serve Maryland crab in season, only substituting with Louisiana meat during winter months, copy this url: https://seafood.maryland.gov/true-blue-maryland-crab-meat/

Crab Hack: if you boil your crabs in salt water, I have a money saving tip for you -- Microwave a mug of water filled with salty popcorn. You'll never know the difference.

Interesting thanks.... The food wholesalers tell you where the product is coming from. I am from Maryland and have lived here most of my life. So I get what you are saying.

My only complaint with places like G&M, Timbuktu, Pappis, Fratelli’s etc is that there is no where near enough Old Bay in the mixture for my liking.

I don’t boil crabs, put Old Bay on popcorn or own a microwave. 
 

I like Old Bay on Wings, Fried Chicken, Shrimp, Shrimp Salad, Crabs, Crab Cakes, and I put it in my corn in the cob on the cob water.

[weams]

Guess they spent that extra money they were holding on to. 

[MurphDogg]

5 minutes ago, weams said:

Guess they spent that extra money they were holding on to. 

The class as a whole still came in $222,000 under slot.

Per Spotrac, among the 19 teams who have signed all of their picks, the Orioles join the Mariners ($304,400), Braves ($131,000) and Pirates ($87,100) as the only teams to go more than $7,300 under slot.

8 teams went more than $191,000 over slot. Led by the Tigers at $615,900 over.

[weams]

14 minutes ago, MurphDogg said:

The class as a whole still came in $222,000 under slot.

Per Spotrac, among the 19 teams who have signed all of their picks, the Orioles join the Mariners ($304,400), Braves ($131,000) and Pirates ($87,100) as the only teams to go more than $7,300 under slot.

8 teams went more than $191,000 over slot. Led by the Tigers at $615,900 over.

Brooks

”I only got 4 thousand dollars. I have no idea about my dad.”