To the Southerners, there are cultures that keep gaining prominence as the time passes by. One of these is the party culture. In the winters, the dinner table is dominated by seafood like the Oyster Roast. With the decrease in seafood supply in warmer seasons, the social events turn to the low country boils. The boils have gained prominence to the extent that tourists gather from far and wide just to gather around the table, mingle and enjoy this delicacy.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
This boil is always open to interpretation and you are in a position to add or omit any ingredient that you deem fit. It is also very easy since all the necessary ingredients can be prepared in advance. This allows you to throw in each portion at the right time. With limited stove space or even a small number of cooking pots, it is still flexible as the meal can be prepared in batches.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
5 pounds of shell shrimps (without removing shells), 3 pounds of corn (don't expel corns from the cob), 5 pounds of potatoes, and 3 pounds of sausages. The corns and potatoes are cut into parts or thirds and the frankfurters are cut into 2-3 inch pieces.
Regarding the matter of cooking, the cooking pot is half loaded with water. Some flavoring can be added to taste. This fluctuates from one individual to the next. When the water has heated up, the potatoes are added. After boiling for 15 minutes, add sausages and then boil for another 5 minutes before adding corns. This then follows with a 3 minute boiling and then adds shrimp. At this point, check the pot after two minutes to see if the shrimp has turned to pink or is floating which is an indication that the meal is ready.
Heating up every part independently makes the boil more difficult to prepare as it is meant to be. It also means that the taste that comes with combining ingredients is sacrificed. A prepared dinner presented with snacks like bubbled shelled nut and beverages can help make cheerful the entire night.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
This boil is always open to interpretation and you are in a position to add or omit any ingredient that you deem fit. It is also very easy since all the necessary ingredients can be prepared in advance. This allows you to throw in each portion at the right time. With limited stove space or even a small number of cooking pots, it is still flexible as the meal can be prepared in batches.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
5 pounds of shell shrimps (without removing shells), 3 pounds of corn (don't expel corns from the cob), 5 pounds of potatoes, and 3 pounds of sausages. The corns and potatoes are cut into parts or thirds and the frankfurters are cut into 2-3 inch pieces.
Regarding the matter of cooking, the cooking pot is half loaded with water. Some flavoring can be added to taste. This fluctuates from one individual to the next. When the water has heated up, the potatoes are added. After boiling for 15 minutes, add sausages and then boil for another 5 minutes before adding corns. This then follows with a 3 minute boiling and then adds shrimp. At this point, check the pot after two minutes to see if the shrimp has turned to pink or is floating which is an indication that the meal is ready.
Heating up every part independently makes the boil more difficult to prepare as it is meant to be. It also means that the taste that comes with combining ingredients is sacrificed. A prepared dinner presented with snacks like bubbled shelled nut and beverages can help make cheerful the entire night.
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