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Monday, April 23, 2012

243

How to Throw a Shrimp Boil

A shrimp boil is the party equivalent of a Creedence song: only a true jerk could find fault with it, and even then, they are lying. About three times a year, I gather a dozen or so dear ones over at my place and let loose a whole tabletop of Gulf* shrimp, corn on the cob, and red skinned potatoes all bathed in this sinuses-on-ecstasy broth of lemons, garlic, and spices. Everyone fills up their bowls and doesn’t say a word for 20 glorious minutes of cracking, sucking, biting, tossing, cheap beer-cracking and -gulping. It’s so good, you guys. And I am tired of being the only one that throws these things, so I’m here to tell you: throwing a shrimp boil is stupidly easy and impresses everybody, and you should do it before shrimp goes out of season. Here’s how:

1. Buy stuff.

The whole event is centered around seafood, so you’re going to have to do the bulk of it day-of (this is why Saturdays are the obvious boil day.) Boils don’t have to just be shrimp, you can also toss in clams, mussels, crawfish, I’m not here to judge. To serve your basic small party of 8-16, here’s your basic shopping list. (All ingredient amounts should be treated with an “-ish.”)

10 lbs large or jumbo shrimp, heads off (Some so-and-sos say buy heads-on for the best taste, but oh lord, you will never get that hour of your life decapitating shrimp back.)
6 lemons
5 heads garlic
6 ounces of crab & shrimp boil (most likely Zatarans or Old Bay are going to be in your store, which are wonderful workhorses, as far as spice mixes go. But if you see something that clearly is more awesome, such as the ziploc bag stickered with “HOT DAAAAAMN!” that I get at my local Fiesta, y’know, how can you refuse?)
1 cup ground cayenne pepper (seriously)
2 large onions
12 new potatoes
6 ears of corn
2 lbs spicy sausage (boudin or andouille if you’re feeling authentic)
Tabasco (More than you think)
Paper towels (More than you think)
A couple of fat free alt weeklies or Penny Savers on your way out
Sure, why nots: A few bay leaves, two bunches of fresh thyme
A case of cheap beer (Let’s not kid ourselves. But also remind your guests, if they’re of the ruder variety, that they need to bring their own, too.) 

2. Party Preppin’

Go home, go through all of your shrimp one by one to check for any unsuitable critters, then throw the rest into a big bowl of ice water and store it in your fridge. Shuck and detassel the corn before you forget all about it. (You didn’t get the pre-shucked corn, did you? Narrowed eyes of judgement.) Set everything aside and get ready for your party! Wait, what, you don’t need shoes, makeup, or clothes because the entire point of this party is to stuff your face and throw down a few cold ones? Maybe put some newspaper on the table. Okay, straighten the edge. There, you’re done. Oh, and put on some Bobbie Gentry. Perfect! Now go make a drink and relax until your guests arrive.

3. Party Cookin’

Guests arrive, chat, mingle, have fun, play with dogs, inform your friend's unexpected vegan date that there’s some hummus in the fridge if he/she is hungry (whoops!). At the first murmur of “There was going to be shrimp?” go into the kitchen and fill your stock pot** about 2/3s with water. Halve the lemons, crush the heads of garlic a little (don’t totally mash them) with the flat of a butcher knife and toss them in, and then dump in all of your crab boil spices.

Now go back outside and consider your guests: can they handle a cup of cayenne pepper? Can you? Because I have made a shrimp boil with only half a cup, and it was fine, but bland. When I bit into it, my grandfather woke up from a deep sleep in Baton Rouge with this huge urge to yell at me for being a wuss. So yeah, put all that cayenne in, there you go. Toss in a beer for luck (I’ve never noticed it affecting the taste, but I keep doing it anyway). Heat on high, covered until boiling. Go back outside and have a lively argument about Sam Cooke vs. Otis Redding.

When it’s boiling and you immediately salivate from the thick spicy air when you walk in the kitchen, halve your potatoes, quarter your onions, and throw them in. Walk away and have some more fun for 8-12 minutes, come back in, cut up your ears of corn into thirds and throw them in, along with the spicy sausage. Almost shrimp time!

After 10 minutes of the corn and sausage cooking, get your shrimp out and stir them in with a long handled spoon. This part you’re going to have to wait by the stove for oooooohhhhh, all of four minutes, until the shrimp turn bright pink. They are done! Get them out of that bath before they overcook! GO!

Drain the cooking fluid the best you can considering it’s at least 12 quart pot filled with boiling hot things. Throw all of the food down on your newspaper-covered table and try to pick out some of the garlic heads before someone inevitably bites into one. Place bowls, forks, rolls and rolls of paper towels, and Tobasco out for all. Yell at everybody it’s Feastin’ Time. Watch as people are too busy gorging themselves to even leave the kitchen and go back outside — they just stand there, eyes glassy, fingers covered in cayenne, peeling shrimp and thanking you profusely at the same time. Nod serenely, and then start tearing the legs off of those little suckers. It’s your right, you just threw the chillest party of the Late Spring.

*Note on Gulf Shrimp: Oh man, I know that Al Jazeera article is targeting BP, but all I could think was “Gulf Shrimper cannot get a break.” So what do you, eater of shrimp, do? Well, here is what *I* (not you. You are a person with your own thoughts) do: I go ahead and support the Gulf seafood industry anyway. It’s a vital but troubled industry in the area, often run by small, family-based companies and are integral to the region's economy and culture. Most likely they don’t want you to find an eyeless shrimp any more than you do, and the odds of shrimp like that even making it to your local fish counter are slim to none. Also, as mentioned before, I'm obsessive about checking over all my seafood before cooking it (you really can’t be too obsessive in this area) and am a general terror at the fish counter.

THAT SAID, I understand why you would prefer to buy your shrimp from Maine, Alaska, etc., or maybe even just skip the debate altogether and cook up a big boiling pot of sausages, potatoes, corn, and spices instead. (Actually, that sounds pretty delicious...)

**Note on stock pots: I have a 16 quart one that works just fine for this amount, but really, use the largest pot you have. If you feel like it’s going to be too full for all of your ingredients, I highly encourage you breaking the boil down into two rounds. This way you have more to feed the latecomers and can avoid that dreaded early-dinner-induced 8 p.m. drowsiness.

Meredith Fay Lovelace makes too much food in Austin, Texas. Maybe she'll finally update her Tumblr now. 

Photo by Lori Monahan Borden, via Shutterstock



243 Comments / Post A Comment

redheaded&crazy

This is absolutely the kind of party I would love to be invited to

travelmugs

@redheaded&crazie I visited some relatives in Georgia last week and my uncle's friend, a one-legged man named Bruno from rural Alabama, invited us to a boil at a biker bar. This is in my top 10 best food experiences of all time.

Ophelia

@travelmugs I think you need to write a "The Best Time I..." about that experience. Please.

Musie

@travelmugs That sounds amazing. You absolutely have to tell more.

sevanetta

@redheaded&crazie I know, my God, I'm so adapting this recipe for Australian version... is chorizo a good spicy sausage substitute?

Xanthophyllippa

@redheaded&crazie Or you could have the party and invite me.

chevyvan

@redheaded&crazie I *was* invited to this party once. It was amazing. The who she-bang was served at about 1am when everyone was good and toasted and getting a little peckish.

redheaded&crazy

@Xanthophyllippa I will have the party and invite everyone!

but see up there where it's all "you'll have enough to feed the latecomers"???

yeah latecomers be warned, there ain't gonna be NOTHIN left for y'all.

Shrimp eating competition go sorry i already won thanks for coming out ppl

SO YEAH PARTY AT MY HOUSE!

redheaded&crazy

@redheaded&crazie or is it a crawfish competition. i dunno. i'm not "shrimp sophisticated"

Ophelia

This sounds lovely, but I have one question:

Why on earth WOULDN'T you want to bite into a head of garlic that has been boiling in that deliciousness?

anachronistique

@Ophelia Wellllll, I wouldn't want to bite into the entire sodden papery head like it was a potato. Squeeze it out onto bread, sure.

Ophelia

@anachronistique Totally fair. But I'm definitely not chucking them out! *clutches pearls*

boyofdestiny

@Ophelia Not eating those garlic heads sounds like the opposite of a good idea.

Lindsay Smith@twitter

@Ophelia Whenever my family does seafood boils (we live on the east coast of Florida) we always buy three or four baguettes of french bread. When you come across a thing of garlic (Or in our house, win the fight to eat the clove of squishy, spicy garlic) you smear that all over your bread then add a pat of butter...

BEST EVER.

Ophelia

@boyofdestiny in fact, if it came down to it, I'd trade someone some of my shrimp for a head of garlic.

iceberg

@Ophelia DONE.

Oh, squiggles

Yes. eat all the garlic, live to be 115.

Verity

@Ophelia I tried garlic beer this weekend. The idea of biting into a head of garlic sounds pretty good to me.

Bittersweet

@Awesomely Nonfunctional: YES, although part of me wonders if rabid garlic eaters live to be 115 because no one can get close enough to them to pass along germs...

PoBoyNation

@anachronistique You know, I can't remember a garlic head ever coming out of the boil pot with skin still on it. Chow on some garlic!

Xanthophyllippa

@Ophelia If you share the shrimp boil garlic with me, I'll share the garlic from my homemade crock pickles with you.

Saskquatch

@Xanthophyllippa Aaaah real fermented pickles!?! Consider yourself envied. I've tried making them for years and I just get slime! I even got a prize winning pickle maker in Poland to let me help make a batch at her farm and it spoiled! I have the curs-ed touch.

Xanthophyllippa

@Saskquatch Yep. They're not canned, though - with the lids and the seals and the big boiling thing and all, just countertop refrigerator pickles. If you ping me at this username @gmail I'll send you the recipe.

iceberg

re: eyeless shrimp - who cares, I wasn't planning to eat the eyes anyway!

my own recipe would involve 1 pound of cooked shrimp and maybe a lemon.

ETA 1 pound PER GUEST.

leonstj

I am madly in love with this alt tag. I love wonderful food experiences, but I would take crawdad boil over any tasting menu anywhere ever (I'm looking at you, Keller!) no matter how good.

Crawfish + Corn + Abita Amber is probably my death row meal.

Creature Cheeseman

@leon.saintjean Abita is the only beer that should be present at a crawfish boil.

fleurdelivre

@leon.saintjean IT IS DEFINITELY MY DEATH ROW MEAL. And now I'm glad I bought a plane ticket home to Louisiana in eight days during finals week stress shopping.

Roaring Girl

@leon.saintjean I asked my husband if he had ever been to a shrimp boil, and his immediate response was "Sounds like the loser version of a crawfish boil."

hearththr

@leon.saintjean One of my favorite things about living in the South, Crafish boils and Abita. Although, I prefer Strawberry harvest, it cuts the spiciness of the mudbugs nicely.

PoBoyNation

@Creature Cheeseman Dixie?

martinipie

@leon.saintjean First your Zulu coconut and now Abita....your posts are making me miss NOLA hardcore! *sighs*

Susana Lopez@twitter

@leon.saintjean My first thoughts on how to do a shrimp boil? Do a CRAWFISH boil instead, duh.

Heidi@twitter

@Roaring Girl Loser version of a crawfish party is extremely accurate, haha.

The Lady of Shalott

If you invite me to this party, I guarantee you that I will reciprocate by inviting you to an old-school lobster boil Canadian Maritimes-style.

Once I saw an article on "how to throw a lobster boil" and it included stuff like "Think about the right wine pairings with lobster--a hearty white is the best choice!" and like...decor, and I took that article and showed it to everyone I knew and we DIED laughing. Because seriously, the correct drinks for lobster boils are: beer, lemonade, iced tea, and that is all. And the "decor" is "what your house looks like every day."

Parties like this are totally the best.

The Lady of Shalott

@The Lady of Shalott Although I think lobster boil parties are only feasible in places where lobster is like $6 a pound, like it is here, OR one of your friend's dads is a lobster fishermen and you therefore have access to a shit-ton of lobster.

Ophelia

@The Lady of Shalott I suppose for "decor" you could add, "bring the hose closer to your picnic table" and "be aware of the ever-encroaching ring of seagulls" if the Canadian Maritimes do this like New Englanders do.

anachronistique

@The Lady of Shalott I'm sitting here all "Why is it a rainy Monday in April instead of a sunny July afternoon, and why am I not on the Cape about to crack into some lobster?"

redheaded&crazy

@The Lady of Shalott heyyyyyyyyyyyy friend

DianaPrince

@The Lady of Shalott - Seriously. We never even use real plates. Although you do have to get the heavy-duty Chinet paperboard plates to stand up to the lobster juices. And you do have to have real (ie metal) lobster crackers.

Bittersweet

@The Lady of Shalott: Ha, this sounds very similar to a Maryland blue crab feast: same drinks, with "decor" being "your everyday house, preferably at an outside picnic table covered with newspaper."

"Dress" should be "old t-shirts and jeans."

OhMarie

@The Lady of Shalott @Bittersweet Exactly!! I am in Maryland, and the crab feast decor/dress instructions should really be "just use whatever you have that you don't mind turning orange from Old Bay."

Coal Tar Epoxy

@The Lady of Shalott We sometimes had wine at our family lobster boils. Although, the word wine is used loosely. It's amazing I didn't go blind from drinking my great-uncle's moonshine.

minou

@The Lady of Shalott In Maine this event is known as a Lobster "Feed." Also, $6 a pound? Where are you? $3.99 here!

PistolPackinMama

Okay... dinner at mine Saturday. On my balcony, if it is warm enough.

anachronistique

@PistolPackinMama BUT WHERE IS YOUR BALCONY

Xanthophyllippa

@PistolPackinMama I'M IN because I think we have already established that you live within six hours of me. In your kitchen if it's cold?

PistolPackinMama

@anachronistique Minnesota. North of the Cities.

@XOP- of course. BEER. SHRIMP. SPICE.

Xanthophyllippa

@PistolPackinMama MMMM. I'll bring dessert.

southernbitch

but the mooshy garlic is one of the BEST PARTS! why would you take that out???

kaaaaaaatie-did

@southernbitch Heaven is a clove of boiled garlic squeezed onto a crawfish tail

noReally

I throw shrimp boils. But haven't in a while. maybe soon. That artichoke in the picture? That is some genius right there. As are the crawfish, but cost too much for a really big night.

Also, I make remoulade, because any excuse, really. People will put that stuff on anything.

southernbitch

@noReally crawfish remoulade on fried green tomatoes is one of my favorite late spring meals. living in the northeast for a year has totally effed up my seasonal eating style.

Ophelia

@southernbitch Yeah...we don't get tomatoes, even green ones, until probably July, depending on where you are. Sorry :-/

Her???

@noReally Louisiana Crawfish Co usually has them for about $6.00 lb, but you've gotta get a 10 lb bag....I've gotten the pre-cooked ones from them and they were great, but of course they ship the live ones, too! Highly recommend them.

meetapossum

"Go back outside and have a lively argument about Sam Cooke vs. Otis Redding."

Every. damn. summer.

Wondajules

@meetapossum Why can't it be both? I vote both.

meetapossum

@Wondajules I do, too. But I have a friend who refuses to admit that anyone has as much soul as Otis, so I always have to get on Team Sam.

Anji

@meetapossum I recently re-discovered a deep and abiding love for Sam Cooke and Otis Redding that had lain fallow for about a dozen years or so, and I am just in love and can't stop listening to them both.

The way I see it, Sam's the one you want when you're sexing a lady with a home-cooked dinner and roses and fancy wine; Otis is the one you want when you're sexing a lady with your passionate views on social change and some strong-ass beer. Both are equally awesome.

meetapossum

@Anji Sam Cooke is the one you want when you're slow dancing on a roof at sunset on a hot summer night.

Meredith L.

@meetapossum You're allowed to change your mind depending on the minute/hour/day whatever! I think Otis would have been more fun to hang out with though, Sam seemed to have demons.

leonstj

Otis doing "These Arms of Mine" and "Try A Little Tenderness". These are played sooooo much and all, but come on. I love Sam Cooke, but those two songs are the most sublime kind of love boiled down to their essence. I don't even get how this is a debate. Otis is first, then a two way tie between Sam and Al.

anachronistique

@meetapossum My first dog was named Otis Redding.

meetapossum

@leon.saintjean But "Bring It On Home To Me"? Kills me every time.

And I hope everyone is happy, because now I'm listening to alternating Otis and Sam on Spotify. I'd rather talk about soul than seafood.

Anji

@leon.saintjean "Try A Little Tenderness" is basically the most perfect song ever.

Except for maybe Marvin Gaye's "What's Going On".

Crap, you guys, we forgot Marvin!

Anji

@meetapossum Oh, I actually have an Otis Redding station set up on last.fm that I've been listening to all day. I was inordinately thrilled when this conversation came up in the comments.

leonstj

@meetapossum - Potentially sacrilegious, but I prefer the Wilson Pickett "Bring it On Home To Me". I don't think it's any fault of Sam's, but I can never get into his backing bands as much as I can the Stax/FAME/Muscle Shoals Rhythm Sections. Plus, to me, Sam Cooke has always been on the "Sunday Morning" side of the Saturday Night/Sunday Morning music question at the heart of soul music, and I'm more of a Sunday Night guy.

I'm sorry for being a huge soul nerd. I hope that this is the best kind of nerd to be.

But also, I was looking through Wikipedia (as I often do, I google basically every song all of the time and study study study) and it says there's an Otis & Carla version of "Bring it on home to me" - I reaaaally wanna fucking hear that now.

bitzyboozer

@leon.saintjean With you all the way.

Ophelia

@all I'm quite happy to report that "These Arms of Mine" has now been in my head all afternoon, and it's lovely.

meetapossum

@leon.saintjean It is an excellent kind of nerd to be.

@all You guys should all come to NYC and I'll hijack my friend's backyard and we can have a BBQ and listen to soul all day/night.

Anji

@meetapossum I'm totally in. I'll bring the Italian pasta salad!

Wondajules

@leon.saintjean This exact version is on my pandora station at this very moment. It is delightful, but I'm with you, Wilson Pickett is the king of that song.

Decca

Lisa Gail on the stereo and I'm there.

Alixana

I would absolutely host this as a Chicago 'PinUp, if y'all promise to come. Most of my other friends are vegetarian.

wallsdonotfall

@Alixana Holy yes. I'm drooling.

Gertrude

@Alixana Yes please. I'll bring key lime and strawberry rhubarb pies for dessert!

Roaring Girl

@Alixana And I will get my ass on the MegaBus and show up smelly and disheveled, clutching a damp case of Boulevard.

whimsy

@Alixana
I don't comment much, but I would totally bring some shrimp/sausage/whatever to this cause!

Alixana

@everyone Alright! Let's do it! When it is warm enough to use my balcony, though. We'll discuss at the next happy hour?

bot
bot

@Alixana Oh I will come! I would contribute foodstuffs, beerstuffs, any sort of stuff that is necessary! Pretty please, count me IN.

EpWs

@Roaring Girl Wait for meeeee I'll meet you in Indy and we can MegaBus together. Buddy system and all that. I will bring several* growlers of lovely Kentucky beer.
*as many as I can carry, I may have to sling some on a stick over my shoulder like ye olde hobo growler.

koume

@Alixana I am so there!

theharpoon

THOSE ARE NOT SHRIMP THOSE ARE CRAWFISH WHY DO YOU KEEP SAYING SHRIMP

theharpoon

grumble grumble

theharpoon

I guess the alt text kind of makes up for it but geez why do you have to make it a secret I mean ugh

Rebecca

@theharpoon YOU WILL BE ASSUAGED BY THE ALT TAG.

Edith Zimmerman

@theharpoon Okay it was REALLY HARD to find a picture of a shrimp boil on any of the stock photo trees we're allowed to pick fruit from. I'm sorry!!

theharpoon

@Edith Zimmerman I forgive you Edith. I'm just mad because I haven't had any crawfish this season. It's making me very ornery.

Meredith L.

@theharpoon As I wrote in my email to Edith, "Yes, I have photos of my shrimp boils, but there's a drunk friend in the background of every single one." So, sorry, guys.

Xanthophyllippa

@Edith Zimmerman I think this means you have to throw a Hairpin Leadership shrimp boil and then post pictures.

Clare Boyle@facebook

I live in Austin. Invite me to this party! I'm from Maryland, so I'll bring all of the Old Bay!

plonk

THIS SOUNDS DELICIOUS
for our edification, exactly when is shrimp season?

redheaded&crazy

@plonk indeed i need to be edified on this as i thought it was "24/7/52/inmymouth"

plonk

@redheaded&crazie hawt pic

redheaded&crazy

@plonk thanks I'm hoping it gets me invited to more sweet parties! (any sweet parties)

Vanessa Vaile

Bowls? Forks?

Lindsay Smith@twitter

@Vanessa Vaile Nope! Fingers and bread!

Ophelia

@Lindsay Smith@twitter Bibs/paper towels shoved down the front of the shirt are OK if people are silly enough to wear clothes they care about.

Lindsay Smith@twitter

@Ophelia LOL, yes, well, it just separates the amateurs from the professionals. Unless you're like my cousin, who doesn't tell her new-ish boyfriend that thanksgiving dinner is us all huddled around a newspaper-covered, plywood 'table' with a hole in the middle.

I think he was expecting a ham.

SheWhoReadsInSkirts

@Vanessa Vaile Oh man. Bowls and forks had no place at the shrimp boil I went to. Just lots of rubbing your fingers on bread and licking them. So...eat with people who don't care.

hearththr

@Vanessa Vaile Hands and newspaper. Or if your fancy, those cardboard flats that sodas come in.

Uumellmahaye

Wait I'm confused... The whole head of garlic x 5? With papery skin?

Scandyhoovian

I... do not have a pot that large. Time for shopping!!

billie_crusoe

@Scandyhoovian I sold someone a 100 quart pot the other day for a crawfish boil. I just wanted to invite myself along, in exchange for the effort of getting a 100 qt. pot off the top shelf.

Emma Peel

This looks amazing WHY AM I ALLERGIC TO SHRIMP AND CRAYFISH

Can you make it with tofu?? (KIDDING)

/every obnoxious recipe comments section ever

(also a CUP of cayenne? I mean, I trust you, but I also buy my cayenne from Penzey's in quarter-cup jars, and that stuff kicks like a mule.)

Ophelia

@M. A. Peel you might be able to do one with sausage and chicken? Can you eat clams/scallops or any other shellfish, or are you allergic to all of them?

Emma Peel

@Ophelia All of 'em, although bivalves aren't as bad as crab/lobster/shrimp. (And it was an adult onset allergy -- I used to love shrimp and definitely know what I'm missing.) Sausage and chicken sounds delicious, though is probably technically more like a gumbo?

Mostly just whining because I love throwing dinner parties and this sounds like a completely awesome one. I suppose I could throw it and just eat some hummus myself!

Roxanne Rholes

@M. A. Peel Woooo, Penzey's all the way! Pasta sprinkle and green goddess dressing mix: to die for.

TheDragon

@M. A. Peel I am also allergic to shrimp! I vote we have a chicken boil party.
I turn into a vomit projectile about 2 hours after eating shrimp

sovereignann@twitter

You know...I give Texas a lot of crap (deservedly so, btw) but Gulf shrimp! *mouth waters* I actually thought I didn't like shrimp anymore when I wasn't living on the Gulf but my parents brought some fresh shrimp up and I was all, "oooohhhhh yeah. I remember now." I am not a real foodie, but fresh Gulf shrimp, or nothing, apparently. And really, the best part whether it is a shrimp or crawfish (crawdad) boil is if you have those long cafeteria tables wrapped in newspapers out and everyone is standing alongside them and then all that deliciousness is just tossed down the table and everyone dives in. OH! OH! and the slow burn on your lips from all the delicious spices. Holy crap. I have to do this soon.

Lindsay Smith@twitter

@sovereignann@twitter You ever do it with a big thing of plywood with a hole in the middle? Stick the trash can under the hole and you're set! That's always my favorite part.

sovereignann@twitter

@sovereignann@twitter Oh, also, big ups to shrimpers. It is a tough job which always seems to be having troubles. Most of them, or at least during my years on the Gulf, are families just trying to make a life for themselves. Some of my best memories are buying shrimp right off the boat or in the little trucks on the side of the road. I know, I know, the horror!

sovereignann@twitter

@Lindsay Smith@twitter Oh yeah! That's the best! The idea of bowls and forks...what?! you just stand there--no chairs needed and toss the debris into that trash can or the one closest to you and keep it goin'!

Lindsay Smith@twitter

I find it easier to do this in my deep fryer. We sit it under my car port so you don't get the whole pepper-spray-like effect of walking into a kitchen that's full of spicy steam, and the frying basket makes it easier to take out all the good stuff, so you can do four or five rounds without having to change out the broth. The more times you boil in it, the spicier and spicier it gets!

And then you just go ahead and take what liquid's left and make chicken gumbo.

Ophelia

@Lindsay Smith@twitter Similarly, I was going to suggest using one of those big pasta pots with the strainer/liner thing. We do that for lobsters/clams in my family.

Lindsay Smith@twitter

@Ophelia I'll have to try that next time I come across some affordable lobster. What kind of spices do you use? I think a shrimp boil sachet would be too extreme for lobster.

Ophelia

@Lindsay Smith@twitter We throw in some onions and sausage (like kielbasa) sometimes, but don't really "spice" it the way she's talking about for a cajun version. You can throw in some lemons, bay leaves, or thyme, too. But we make lots of clarified butter for dipping :)

I've also heard people steam clams in seawater sometimes, but I haven't tried that.

Lindsay Smith@twitter

@Ophelia Hmmmm... I shall definitely try that.

bitzy

@Lindsay Smith@twitter Yes, I use my big fryer and basket for it and it is so much easier and much less scalding. Also, makes us get a lot more use out of it, because how often do you really want fried turkey? Well, ALL OF THE TIMES, but it is not always appropriate. But it is fun when people walk past us on the sidewalk on Thanksgiving asking "What the hell is that?" Answer: Heaven. Keep walking. (We are SC transplants in Seattle)

remargaret

@bitzy I knew you would be in this thread! Remember making Shrimp Boil in Genoa? That's all I'll ever think when I hear it anymore :D Well maybe that and the time I got so drunk I was eating the peels and tossing the shrimp in the yard... O_o

Brunhilde

@bitzy I do this with my sister when family comes to visit in the summer. Go down to Pike Place Market with out-of-towners, pick up crab/mussels/shrimp/clams/whatever looks good. Grab some Uli's sausage, fresh corn, and a couple of other things and boil it up in the backyard.

bitzy

@remargaret That was the best! I do not think Madame Sylvia approved, though. That and the shrimp peel-eating may have something to do with all the Gin Buckets, Frogmore's natural accompaniment.

elissa_what?

OH MY GOODNESS. please host the next Austin pin-up!

Meredith L.

@elissa_what? okay!

elissa_what?

@Meredith L. !!! awesome! reading this made me salivate and then i got to the bottom and saw that we live in the same world!

archived

But those are crawfish in the photo!

Deb@twitter

i just got really sad at the last line of this post, b/c it never occured to me that in other parts of the country you don't have a shrimp, crab or crawfish boil on your calendar for every weekend until memorial day. please, get them on your calendar. and then start making your fav dive bars host them as well. this is a weekly occurrence down south ...

now what parties are you throwing every week all spring you assume we are having? we need to be crowd-sourcing the party information, guys!

hearththr

@Deb@twitter Where I live it is every day of the week, not just weekends! Do bars outside of the South do as much glorious free food?

Deb@twitter

@hearththr right? so much free food. and so many reasons to talk to strangers and mock the people who won't eat the brains. or just, talk to them about it!

Oh, squiggles

Sounds amazing. For me, seafood+garlic+lemon+white wine+boiling water= delicious, every damn time. The smell of garlic and white wine boiling? Yum. Also, add bacon. Just cause. Big fan of doing this with mussels, cause they are usually pretty cheap/delicious.

I don't tend to add the spicy/old bay, because I kind of feel like it overwhelms and covers the taste of the seafood. Which is fine if you like Old Bay, but I would rather taste shrimp/crab/mussels ect.

Bittersweet

@Awesomely Nonfunctional: As someone who grew up pn blue crab feasts, this "not using Old Bay" is not computing.

Anji

@Bittersweet As another someone who grew up on blue crab feasts, the very idea of boiling seafood is not computing for me.

Ham Snadwich

@Awesomely Nonfunctional - There's a crab house in Havre de Grace that uses a non-Old Bay spice mix (Price's?) that's pretty good, but it's not that much different from Old Bay, so, you know.

Also, agreed. Boiling seafood sounds terrible.

MoxyCrimeFighter

Step 1 - turn hapless employee into hideous lobster-man through shady, supervillain-inspired genetic tinkering.

Step 2 - lose track of lobster-man employee so he ends up decapitated in motel parking lot.

Step 3 - have team of robot-pants-wearing sidekicks stumble upon corpse and abandon their duties to turn motel pool into a low-country boil, heated by the jet-shoes of the robot-pants.

Step 4 - hijack a prison food truck to provide the vegetable accompaniment to the 600 pounds of lobster-man. Leave out the head - you won't need it, and that's a pretty thick crop of hair.

Notes: keep stirring and don't knock the boombox in.

plonk

@MoxyCrimeFighter i have no idea what's going on here, but i like it.

Lindsay Smith@twitter

This has got me thinking forward to this weekend.

FRIDAY: Grocery shopping.
SATURDAY: Seafood and shrimp boil Noon-6am (We party hardy!)
SUNDAY: Brunch: Shrimp'n'grits and bloody marys until we pass out on my neighbor's lawn trying to "pet" her goats.

Anji

All of this looks delicious! We attempted a crayfish boil very similar to this last summer, and it was good and all, but you guys, I'm from Maryland and I'm just not used to boiled seafood. Like, at all. And I was sad because at least when I work hard on a blue crab, I get a lot of deliciousness out of it. Not so with crayfish.

P.S. Old Bay is expensive and overrated. J.O. Spice all the way!

LaLoba

@Anji I think that crayfish don't actually taste that good, there's just a lot of ritual around it that makes people keep eating it.

I'm going to do this! I don't even eat me or like shrimp but I'm still gonna do it and I'm gonna love it!

RK Fire

@Anji: Old Bay is overrated? BLASPHEMY!

Anji

@RK Fire I should amend that! Old Bay for steamed crabs is overrated because it's basically just J.O. anyway, and people pay through the nose to have it on their crabs. Old Bay in crab cakes and on hot french fries and onion rings? BLISS.

@LaLoba Crayfish basically just tasted like boring, tough shrimp to me, except where the heads caught all the delicious spicy garlicky lemony water and I got to suck it out. All in all, I'd rather have had the shrimp.

Ham Snadwich

@RK Fire - Seriously. And to substitute something that sounds like a horrible personal lubricant? Further blasphemy.

Lia LoBello@facebook

This is so amazing I actually teared up a little bit in anticipation of summer.

purefog

It's worth the price of admission just to read a recipe that includes one cup of cayenne pepper. I doubt that I will see another.

kaaaaaaatie-did

Don't you mean How to Throw a CRAWFISH Boil? Shrimp boils are blasphemous.

Burly-Q

@kaaaaaaatie-did Amen, sing it! I'm now forcing Mr BurlyQ to bring me to Salvo's for some kick-ass crawfish

fondue with cheddar

But they look like GIANT BUGS! Get rid of your shrimp, seriously, they are revolting.

QuiteAmiable

@jen325 THANK YOU! Shrimp creep me out.

fondue with cheddar

@QuiteAimable I maintain that humans evolved an aversion to insects as a key to survival, so we are totally okay.

Speaking of which, while doing dishes yesterday I found a big centipede floating in my sink water. I made my boyfriend fish it out even though it was dead because *SQUICKY DANCE* and then when I went to wash a bowl THERE WAS STILL A LEG FLOATING IN IT.

anachronistique

@jen325 Dad always calls lobsters the cockroaches of the sea. Mmmm, delicious bugs.

billie_crusoe

@jen325 I was vegetarian for 15 years, and I feel so embarrassed that shrimp are my biggest weakness. Because, GROSS. But so tasty. But so gross.

fondue with cheddar

@che I think they taste gross, too. So no ambivalence. All shellfish taste gross to me.

meetapossum

@jen325 I didn't want to be the first one to say that. But they are not tasty! Gross gross gross.

OaklandBooty

@jen325 my or/er nurse mother can't eat shrimp anymore because she said they look exactly like the human brain, split into pieces. ...haven't had shrimp since she told me that!

fondue with cheddar

@OaklandBooty Oh, I never noticed that but yeah, they do! Ewwwww.

QuiteAmiable

@meetapossum @jen325 I agree. Shrimp taste and SMELL disgusting.

redheaded&crazy

@jen325 i am so glad you people exist because you can give all your shrimp to me.

fondue with cheddar

@QuiteAimable Oh, the smell! I was going to mention that but didn't want to seem too complainy. But yes! I honestly don't understand how people can eat it.

Then again, I have a lot of Food Things, so I say that about a lot of foods. But especially shellfish because they've got the whole shebang of ick: looks, smell, taste, and texture.

fondue with cheddar

@redheaded&crazie You have yourself a deal! I love having dinner companions who like things that I don't, because I can pick that stuff off my plate and give it to them, making them happy and saving me the embarrassment of leaving them uneaten on my plate.

QuiteAmiable

@jen325 Strangely, seafood is the only thing on my Food Things list. I guess it's because I was raised and still live in a land-locked state, so we don't have an abundance of seafood here.

fondue with cheddar

@QuiteAimable I can see how that would happen. I live in NJ, and clams are a pretty big thing here. But I just can't.

OaklandBooty

@jen325 right!? although if i ever eat them again, i'm totally going to act like a zombie and just keep saying "braaaaaaaaainnnnnnnssssszzzz" while stumbling drunkenly around the house. y'know, for funsies.

sovereignann@twitter

@OaklandBooty I had just stopped by to say, "braaaaaaaaainnnnnnnssssszzzz!!!!! How could I be the first one to say this?" But you did and stumbling drunkenly around the house, probably the best idea.

Bittersweet

@redheaded&crazie: Dibs on all the rejected lobster! Pass it on over.

OaklandBooty

@sovereignann@twitter yeah, i think i may eat shrimp just for the opportunity to stumble around drunk and mumbling. granted, i live alone, so that may just come off as insanity, but i'm cool with it!! let's all do it!

remargaret

@jen325 Funny you should say that, shrimp have the same type of central nervous system as cockroaches!

redheaded&crazy

@jen325 this is so key - it's like me and pizza crust! and olives. and other things. complementary food tastes make the world go round

insouciantlover

I'm feeling woefully west coasty, reading the comments.

Umm. I think the closest equivalent that I've been to around here is oyster-centric, and we keep them raw served with heaps of hogwash [insert hyperlink to Hog Island Oyster's recipe here], many baguettes and a big ass wheel of Cowgirl Creamery cheese. And beer, always beer.

insouciantlover

@Megoon Well, it's just about as messy as a shrimp boil sounds and definitely tastes like summer. They are amazing! I guess we all make do with whatever regional seafood we have.

MilesofMountains

@insouciantlover Clam bakes are the western version, and it is on my bucket list to host one. Besides, "bury your food in the ground with lots of seaweed, then dig it up and eat it" sounds way more fun than "boil it"

Verity

@insouciantlover I'm feeling woefully non-American (English, specifically). Why does this not exist here?

lisma

@insouciantlover We can have dungeness crab parties!

EpWs

@insouciantlover I'm woefully landlocked. Sigh.

insouciantlover

@ginalouise Oh shit you're right! Dungeness crab with super garlicky noodles (tossed with crab brains as per my Chinese friend, which yeah, that's actually delicious) and garlic bread and champagne and pot, lots of pot.

Donovan Gentry@twitter

Can anyone tell me why the crawfish/shrimp/seafood boil we attend every spring is always *gross* instead of awesome? You eat a pile of cold, chewy, sea bugs covered in flies and that tastes like the Galveston sea (gross).

Exene

Hate to be a spelling pedant, but I think you spelled "shrimp berl" wrong.

Exene

@Exene ...or, if A Confederacy of Dunces is wrong, I don't wanna be right.

hearththr

Crawfish boils, so dear to my heart! Fun add ins: Mushrooms, delicious little flavor bombs, Asparagus, pineapple chunks at the last minute for that whole sweet/spicy thing, AND ALL THE GARLIC! I usually use Conecuh sausage though. There's a crawfish boil at some bar every night of the week where I live, I might just have to venture out this evening and enjoy!

Also, Thank you! Re: Gulf seafood. Since the BP disaster all of our Gulf seafood is rigorously tested and what gets to consumers is perfectly safe and delicious.

Burly-Q

@hearththr I wholeheartedly agree with mushrooms in crawfish boils but PINEAPPLE?!?! Hmmmmmm.... we may have to test this... are you near nola?

hearththr

@Burly-Q I know, I know! But my friend, the master crawfish boiler, insisted it would be good, and it really was. I live in Lower Alabama, about 2 hours from NOLA.

novapilbeam

@hearththr Haley's??

hearththr

@novapilbeam Haley's!!!!

hearththr

@novapilbeam Although the pineapple wasn't at Haley's

novapilbeam

@hearththr Not in LA anymore, but my sweet cousin is bartender there and she taunts me with invites to the crawfish boil! BTW my Mom throws grapefruit wedges into her boils--delish!

Leanne

where does one do this if one happens to live in manhattan? harrumph.

Flora Poste

This is going to sound stupid, but what is the difference between crawfish/crayfish, shrimps and prawns? My mind is blown right now, and that looks too delicious not to understand.

MilesofMountains

@Flora Poste Crayfish are freshwater mini lobsters (basically), and shrimp are small versions of prawns.

Ophelia

@MilesofMountains But we also sometimes call prawns "shrimp," since Americans are perverse.

Flora Poste

@MilesofMountains Ahh ok, that makes sense! Thanks

OhMarie

Please tell me that "throw this party" will be a recurring feature. I love this so much.

Xanthophyllippa

@OhMarie Oh, yes!

CheeseLouise

Regarding the addition of sausage to a crawfish boil: you'd never use boudin, and andouille is extremely unlikely. Just regular old hot sausage.

But the garlic is definitely the best. I prefer to just squeeze it out and eat it by itself, no bread.

TheMostHumble

Sounds awesome! But at the risk of sounding like a very ignorant lifelong New Yorker whose only cultural seafood tradition is clams on the 1/2 shell at Coney Island boardwalk every summer, I'm just gonna go ahead and ask it...
So, are we just eating the shrimp shit strip??

Burly-Q

@TheMostHumble If you are good enough you can peel shrimp and crawfish in such a way that will strip the "poop shoot" (as my brother used to call it) as you peel it. However, with crawfish a lot/most of locals (here in nola, my boyfriend included) suck the heads so the shit may be a bit moot at that point...

Xanthophyllippa

@TheMostHumble I LOVE you for asking this, because I was wondering the same thing and gulping nervously and wondering if I could get past that to actually enjoy the shrimp. When I was in China I had a very lovely seafood stew and was just beginning to peel my shrimp when I looked over and saw the person next to me put the entire thing in his mouth and chew it. I suppressed the cringe until I tried to break the head off mine and the poop shot out all over my plate. Somehow it hadn't occurred to me that the shit strip (tm TheMostHumble) would still be involved.

Also, I'll never eat fried oysters again after forgetting that oysters ≠ clams and getting a mouthful of funky gonadal material when I bit into one.

TheMostHumble

@Burly-Q Thanks for the clarification! That sounds like a skill I need to brush up on because I will easily take an hour to peel & clean a lb. of shrimp before cooking. It might be the only thing in life I'm so anal about. And I will take head over poop anyday.

@Xanthophyllippa I hear you sister. Your experience in China sounds horrifying. I love shrimp, but if I order Chinese and see even a millimeter of shit strip it just ruins everything. And OMG gonadal material!!!

Xanthophyllippa

@TheMostHumble Eh, the shit strip and chicken head were really the least of the food-related issues I had there. Just about everything else we ate was utterly delicious; I even managed to get past the shit strip because the stew was so tasty.

If I'm cooking shrimp, though, you'd best believe those strips are being removed. Even if I'm just doing something with canned tiny shrimp. Funny that even when I was little, that weird black line in the shrimp salad freaked me out - long before I knew what it was. (Which was a recent bit of acquired info, come to think of it. Thanks so much, Gordon Ramsay.)

Roxanne Rholes

@TheMostHumble Ugh, such a good point! I was seriously just about to put this on my calendar to throw one in a few weeks but...oh my god, I just can't. Can you get de-"veined" shrimp with the shells on? Or can you do this without shells? Southerners, share your wisdom!

Burly-Q

@Xanthophyllippa wait, wait, wait... you can get *Canned* shrimp?!? I find that disturbing on way more levels than the shit strip...

@RoxanneRholes you have to boil shrimp/crawfish with the shells on or else it would be a soggy mess (i imagine). Also, I've never heard of getting de-veined shrimp with the shells on. BUT if you are having shrimp in a salad or something you can get a little device that de-veins the shrimp (and I think peels it) all in one go! Also, crawfish boils are the way to go but I guess if you don't live in a southern region its easier to get shrimp.
http://www.youtube.com/watch?v=v7jUpJOXgQU

Roxanne Rholes

@Burly-Q So I KNOW this comment is OVER A YEAR later, but I am still using this shrimp boil recipe and so I want to clarify for anyone else who may stumble across it and ask the question I did: "easy peel" shrimp is de-veined though a slice down the back the the shell, but leave the shell on, and it is perfect for this.

Burly-Q

Just to be clear: CRAWFISH Boil is about one billion, million times better than shrimp boil.

Yes, I am a crawfish boil snob, yes I live in New Orleans (we are closer to the Gulf than you, Austin, we get fresher stuff!), AND YES if anyone is in the area I will go with you to Salvo's on the West Bank or Big Fisherman on the East Bank to get some boil!! (Or really just about anywhere in the New Orleans Metro Area- I crave crawfish boil all the time and everyday)

Creature Cheeseman

@Burly-Q Crawfish pinup!?!?

Porn Peddler

omg is "throw this party" going to be a thing now? I would love to read party columns (AND CAN AMY SEDARIS WRITE ONE FOR US?)

Saskquatch

@Third Wave Housewife This is relevant to my interests.

spoondisaster

This is what a proper crawfish boil looks like:

MousesHouse

OK I live in new orleans and I have this problem. You see, I love crawfish, I love crawfish boils, and I love crawfish boil season, because I love parties that have to do with food and being outside. I also love sitting on porches and drinking beer and eating crawfish. IN THEORY. However, in practice I am incapable of eating more than, say, 10 before getting super super super grossed out about the yellow stuff and the black stuff and the cracking and the juices. I mean I love the way it tastes but i cannot handle the rest of it. I don't even know what to do.

spoondisaster

@MousesHouse Close your eyes? Sometimes you just gotta think something like "occasionally people still suck marrow out of bones, so all things considered this isn't too bad."

MousesHouse

@spoondisaster to me that is actually less gross.

spoondisaster

@MousesHouse Oh, well, um. Maybe just closing your eyes then. But you're right, the idea of sucking brains and guts out of an invertebrate's body is pretty gross. That's when I switch to the vegetables, because corn and taters need some love too.

Creature Cheeseman

@MousesHouse I don't know. I was like that when I was little, and I would carefully wipe each tail on a paper towel to get all of the grossness off. I've since gotten over it. After I get in the crawfish-peeling groove i sort of go into this blackout trance and peel a hundred without even realizing what I'm doing.

Xanthophyllippa

@MousesHouse Maybe we can throw a femur in the pot for you instead?

Burly-Q

@MousesHouse girl, idk what to tell you. Since I grew up here it doesn't phase me. My suggestion is to follow @CreatureCheeseman 's advice but also go get some really *awesome* crawfish. I would try Salvo's on the West Bank (Ate here about 10 times this season already). If its so good then it doesn't matter if the process icks you out. Also, you can get meat from the big claws too, which is a nice break from the yellow insides...

Burly-Q

@MousesHouse Also, the yellow stuff is fat, apparently, according to the olds. Even if its not true it kinda makes it better in my mind.

Creature Cheeseman

I have the best landlord ever, and he threw all of his tenants a crawfish boil yesterday. So much sausage, corn, & garlic (I ate three heads, oops). There really isn't anything better than a good crawfish boil.
Y'all, my love for springtime in Louisiana knows no bounds.

SomeGayGuy

OH MAN. DELICIOUS! Also, can we elaborate on the spices? Can we can we? Because I live in a place where such things are probably not going to be obvious to find.

Also reminds of the first (only) time I had a boil. It was spring break my junior year of college, and the singing group I was directing were making a tour down in New Orleans and one of the dinners our host family treated us to a boil in their back yard. Delicious! Crawfish, I think it was. Also, same night, I think it was the first time I hooked up in a car (host family van, no less) with some guy who was hung about as big as my little finger, and a terrible terrible kisser. Ah, memories.

Xanthophyllippa

@SomeGayGuy Penzeys. You're welcome. :)

(Unless you live outside the U.S., I suppose.)

EpWs

@SomeGayGuy Are we talking a complete spice breakdown, ie What Is In Old Bay?

EpWs

WHY DON'T I LIVE NEAR A WATER?

*Kentucky here. We has no water.

Xanthophyllippa

@The Everpresent Wordsnatcher My tiny little hometown had tiny little crustaceans in its streams. Surely you must have a puddle somewhere in the state with a few crawdads in it?

EpWs

@Xanthophyllippa While we have crawdads, we don't have water sources that I come close to trusting. (No natural lakes in Kentucky, did you know this? I did not. I don't trust it. Also have you seen the Ohio River lately? It is no bueno.)

Xanthophyllippa

@The Everpresent Wordsnatcher I saw the Ohio in March, as it happens. I got scared by the height markings on the bridge columns (does it REALLY flood so badly that boats need the height to go up to 18'?) and the flotsam. So I guess I hear you there.

EpWs

@Xanthophyllippa I don't live right on the river so I can't vouch for flood levels, but it's not a happy river, that's for sure.

Her???

@The Everpresent Wordsnatcher I said this upthread, but it bears repeating: Louisiana Crawfish Company will ship live crawfish to youuuuuu!!! They even have party packs that come with Mardi Gras beads (but really, just get the crawfish and a shitload of cajun spice)

meetapossum

@The Everpresent Wordsnatcher That's because Kentucky was made for grilling pigs and venison and delicious meaty mammals.

EpWs

@meetapossum Damn skippy.

novapilbeam

I was taught to buy heads-on shrimp not because they taste better but because they are fresher--which means they probably taste better.

UpnorthinOR

Great use for the Turkey Fryer! Just did this a couple months ago for a party of over 20 and the fryer worked perfect and all the mess was outside!

Heidi@twitter

I just had to comment and say that THAT'S CRAWFISH. And that's a sign that you should forgo the shrimp and do this properly. You might have to come down to Louisiana to learn how to do it right. You won't regret it! :)

ponpup

pellet press web site As far as I remember, all the members of Marilyn Manson's band chose their stage names by combining the names of a classic movie star and a serial killer, so you're not far off!

kate80

my partner and i just tried this recipe for dinner. we (basically) cut the recipe into a tenth, using a pound of shrimp, two potatoes, one medium onion, two ears of corn, half a garlic clove, 2T cayenne, 1/4C shrimp boil, and half a lemon. this was seriously the best meal i have ever eaten. my face is on fire. my body can't move. thank you!

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huynhkimnga

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huynhkimnga

Như là thiết bị nổi tiếng lọc nước sử dụng cho các ứng dụng công nghệ và kỹ thuật để lọc bụi, hóa chất , tạo ra một sạch , nước tinh khiết để sử dụng trong nước . Vì vậy , việc mua một thiết bị lọc nước vừa ý là một điều quan trọng cho cả gia đình . Sản xuất với công nghệ thẩm thấu ngược tại Hàn Quốc, có năm bộ lọc hoạt động kết hợp với quá trình 6 bước, loại bỏ các hóa chất độc hại , vi sinh vật , kim loại nặng và để ngăn chặn mùi bước trong sự phát triển của sinh vật .

Ngoài ra, để đáp ứng nhu cầu tiêu dùng ngày càng tăng để thuận tiện trong cuộc sống hàng ngày . Thiết bị lọc này được thiết kế với khóa năng lượng nhiệt không quá cao để tiết kiệm năng lượng , nhiều màu sắc đang thịnh hành trong trắng, xám , đỏ, ... để lựa chọn.

Như chúng ta biết , mọi người nên uống 2 lít nước tinh khiết mỗi ngày cho sức khỏe tốt . Hiện nay, nguồn cung cấp nước uống là nước sôi và nước đóng chai (còn gọi là hồ nước trong một mạch kín , bộ lọc nước , ... ) . Tuy nhiên , chúng ta khó có thể đảm bảo nước không chứa các chất có hại cho cơ thể, và tại một thời điểm khi mọi người đang bận rộn với công việc, thời gian để đun sôi nước dùng để làm mát mà là thực sự khó khăn . Các giải pháp của vấn đề này là bạn vẫn còn có một máy lọc nước RO 50L giúp bạn uống nước tinh khiết hoặc sử dụng trực tiếp để nấu ăn hàng ngày.

Sử dụng màng nhập khẩu từ Hoa Kỳ và áp dụng phương pháp của các đơn vị lọc màng lọc nước thẩm thấu ngược có thể lọc các chất độc hại như chì , đồng, thủy ngân, crôm , thủy ngân , natri , cadmium , florua , nitrit, nitrat, và selen trong nước của bạn , nhưng cũng cung cấp cho bạn những lợi thế của nước sạch cho sức khỏe của bạn .. Trong hoạt động, máy giặt tự động trước khi lọc màng RO , khan hiếm nước sẽ thông báo cho họ tự động , và bạn cũng sẽ tiết kiệm năng lượng cho máy lọc nước tự động dừng khi nó có đầy đủ các nước .

Cổ tay với thiết kế vừa phải , trọng lượng 16 kg , điện 220V/50Hz bạn có thể cài đặt một bộ lọc nước như thế này ở khắp mọi nơi , nhà bếp tường có vẻ rất thuận tiện. Bể nước tinh khiết với công suất 12 lít dung lượng lưu trữ đảm bảo nước uống cho gia đình của bạn .

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