Originally posted by AdjudicatorA HALF a POUND of SALT??? Good Lord.... NOT for me, thanks. No other seasonings in boil???
The impression I got was that the salt was to get the water boiling like gangbusters so the pot would overflow and put out the fire. The Viking Grill floods the actual fire with kerosine, but other very good fish boil places just dump a whole can (looks like a 1 lb thing of Morton's with the top cut off at the White Gull in Fish Creek) in the pot. I'm guessing that most of the salt would boil away before it infused the fish, because I didn't taste it. The fish was sort of bland, but that's good because I could really get into the lemon pepper I seasoned it with at the table.
Yaknow I wonder if this fish boil concept wouldn't work with, say, salmon in Washington or shrimp or catfish in Mississippi. Door County places use whitefish because it's good and fresh, but if you tried using whitefish in Washington or Mississippi, you'd have a disaster, I'd bet. I've heard of shrimp boils and salmon boils, but have no idea what happens at one. How about smelt in Door County? They're tasty little buggers.
One thing that boggles my mind is, you can, to this very day, find black cherries growing wild all over Door County parks (that's one of the reasons it was settled), but no one sells them.
Not in pies, or jams, or tarts, or juice, or just cherries.
For the record, my favorite pie is KEY LIME!!! I took a trip to Key West in 1981, and blew my last fiver on coffee, pie and tip at Nellie and Mikes (and I didn't know until three or four years ago that they invented Key Lime Pie, believe it or not). That was my first hunk of Key Lime Pie.