nw baltimore wx Posted March 2, 2021 Share Posted March 2, 2021 1 hour ago, CAPE said: Growing on ya? I just couldn't lol. The hickory smoked bacon smell/taste was just too much. No. Just making room in the fridge. 1 Link to comment Share on other sites More sharing options...
vastateofmind Posted March 2, 2021 Share Posted March 2, 2021 16 minutes ago, fourseasons said: I know someone who used to live in MD but has moved elsewhere where Old Bay seasoning isn't as popular. He did this even before he moved, but whenever he travels, whether via plane, train, or automobile, he carries the stuff with him because he feels it's a good idea to be prepared. OMG, I use Old Bay on salmon, chicken, pork, pasta, sauces, on the grill, on the stovetop....... Link to comment Share on other sites More sharing options...
WinterWxLuvr Posted March 2, 2021 Share Posted March 2, 2021 2 hours ago, losetoa6 said: That must be a heck of a TV . You can buy a 70 incher for under 1K. $5K is top top top shelf . I don't have that problem. I stopped watching TV a couple months ago . I just read Dr. Seuss books , play with my potato head and track weather after pulling wire all day . This post made my day Link to comment Share on other sites More sharing options...
WinterWxLuvr Posted March 2, 2021 Share Posted March 2, 2021 2 hours ago, losetoa6 said: That must be a heck of a TV . You can buy a 70 incher for under 1K. $5K is top top top shelf . I don't have that problem. I stopped watching TV a couple months ago . I just read Dr. Seuss books , play with my potato head and track weather after pulling wire all day . If you get bored you could spend a relaxing evening reading 1984 or perhaps a little Fahrenheit 451. Link to comment Share on other sites More sharing options...
Mrs.J Posted March 2, 2021 Share Posted March 2, 2021 3 hours ago, nw baltimore wx said: I just had a crab cake sandwich from Box Hill (don’t want to quote all of @Stormfly’s last post) and though I like them a lot, the bun is too large. It takes away from the crab cake. I like G & M’s crab cake a lot, but the Olive Branch that used to be used to be here and moved up 140 a ways is really good too. Tim Buk Too in Hanover used to be good too, but I haven’t been there in awhile. I need a good recipe from @Mrs.J for all the crabbing we do. I have a couple good recipes. Getting ready to crash but will put them up in the morning. 1 Link to comment Share on other sites More sharing options...
Maestrobjwa Posted March 2, 2021 Share Posted March 2, 2021 For some reason the end of this winter hurts worse...As bad as last winter was, you were still happy to put it out of it's mystery. But this year? What could've been feels worse. Like every mention of spring is a bit depressing (only bright spot is the cicadas, lol) I don't want warmer days (they only remind me of what we missed)...I'd like more cold for more opportunities for snow to try and improve the totals and have something to look forward to, for crying out loud. End venting. Link to comment Share on other sites More sharing options...
Jebman Posted March 2, 2021 Share Posted March 2, 2021 Might want to keep your eyes on the models. March 5-6 could be something else for the Mid Atlantic Region. Dont put the shovels and snowblowers away just yet! I think you guys are gonna get shellacked by heavy snow! Link to comment Share on other sites More sharing options...
toolsheds Posted March 2, 2021 Share Posted March 2, 2021 10 hours ago, vastateofmind said: OMG, I use Old Bay on salmon, chicken, pork, pasta, sauces, on the grill, on the stovetop....... don't forget in scrambled eggs, tuna salad, deviled eggs.....any many other great dishes! 3 Link to comment Share on other sites More sharing options...
toolsheds Posted March 2, 2021 Share Posted March 2, 2021 9 hours ago, Mrs.J said: I have a couple good recipes. Getting ready to crash but will put them up in the morning. I usually just make them without a recipe. I use mayonnaise, Old Bay, Jumbo Lump Crab Meat and occasionally I'll add bread crumbs (but not always). I use a ladel to scoop them and place on the cookie sheet and broil them until they are golden brown. 2 Link to comment Share on other sites More sharing options...
dailylurker Posted March 2, 2021 Share Posted March 2, 2021 JO spice is what crab houses use. Old Bay is for tourists. 1 1 Link to comment Share on other sites More sharing options...
toolsheds Posted March 2, 2021 Share Posted March 2, 2021 10 minutes ago, dailylurker said: JO spice is what crab houses use. Old Bay is for tourists. I made the mistake of using JO once for crab cakes for a mother's day meal. I put a little extra in and they were way too salty. :-) I ate mine because I was too stubborn to admit I used too much, but I definitely failed that day. 1 Link to comment Share on other sites More sharing options...
Eskimo Joe Posted March 2, 2021 Share Posted March 2, 2021 17 hours ago, WxUSAF said: It’s not (just) UHI going on. 17 hours ago, H2O said: Dulles isn't as rural as it used to be. Far from it now. Curious to see what MRB or HGR look like. They've stayed largely rural and it would be interesting to see if a similar trend exists there. Link to comment Share on other sites More sharing options...
Mrs.J Posted March 2, 2021 Share Posted March 2, 2021 27 minutes ago, toolsheds said: I usually just make them without a recipe. I use mayonnaise, Old Bay, Jumbo Lump Crab Meat and occasionally I'll add bread crumbs (but not always). I use a ladel to scoop them and place on the cookie sheet and broil them until they are golden brown. I don’t make them enough so keep recipes on hand. One thing I will have to try though is pork rinds. Since I am newly diagnosed gluten intolerant I recently made some fish cakes. Substituted plain crushed pork rinds for bread crumbs. Wow that is a well kept secret of Paleo eaters. Amazing flavor. They have gluten free Panko, but Pork rinds are cheeper and worked great. Going to try them in my meatballs next week. And serving over polenta instead of pasta. 2 Link to comment Share on other sites More sharing options...
dailylurker Posted March 2, 2021 Share Posted March 2, 2021 53 minutes ago, toolsheds said: I made the mistake of using JO once for crab cakes for a mother's day meal. I put a little extra in and they were way too salty. :-) I ate mine because I was too stubborn to admit I used too much, but I definitely failed that day. Lol gotta use JO#1 for doing stuff like that. JO#2 (the salty one) is basically just for steaming crabs. 1 Link to comment Share on other sites More sharing options...
toolsheds Posted March 2, 2021 Share Posted March 2, 2021 2 minutes ago, dailylurker said: Lol gotta use JO#1 for doing stuff like that. JO#2 (the salty one) is basically just for steaming crabs. Trial by error. I definitely learned a something that day :-) 1 Link to comment Share on other sites More sharing options...
mattie g Posted March 2, 2021 Share Posted March 2, 2021 Old Bay is good for crabs and that's about it. Nasty on most anything else. Link to comment Share on other sites More sharing options...
WinterWxLuvr Posted March 2, 2021 Share Posted March 2, 2021 2 hours ago, Eskimo Joe said: Curious to see what MRB or HGR look like. They've stayed largely rural and it would be interesting to see if a similar trend exists there. I would think it would be similar. As @WxUSAF pointed out, 850 is pretty high, usually around 4500-5000 feet. Would probably be hard to influence that temp with hot asphalt and concrete. 1 Link to comment Share on other sites More sharing options...
WinterWxLuvr Posted March 2, 2021 Share Posted March 2, 2021 Just now, mattie g said: Old Bay is good for crabs and that's about it. Nasty on most anything else. I like it on shrimp 1 Link to comment Share on other sites More sharing options...
WxUSAF Posted March 2, 2021 Share Posted March 2, 2021 26 minutes ago, WinterWxLuvr said: I would think it would be similar. As @WxUSAF pointed out, 850 is pretty high, usually around 4500-5000 feet. Would probably be hard to influence that temp with hot asphalt and concrete. That seems like an interesting and probably not difficult GCM experiment. Run the model with the same conditions a few times and just change the surface conditions (forested, farm, urban). I’d wager that’s been done. Wonder if anyone has determined how high the changed response extends. I’m sure it’s seasonally variable and I’d guess winter (due to generally higher wind speeds and reduced solar input) have the lowest “cap” to the UHI impact. Link to comment Share on other sites More sharing options...
midatlanticweather Posted March 2, 2021 Share Posted March 2, 2021 I see that it is official that Hurricane tracking by NHC will start May 15th. https://forecast.weather.gov/product.php?site=NWS&product=PNS&issuedby=NHC 000 NOUS41 KNHC 021258 PNSNHC Public Information Statement NWS National Hurricane Center Miami FL 800 AM EST Tue Mar 2 2021 To: NWS Partners, Users, and Employees From: Michael J. Brennan Branch Chief, Hurricane Specialist Unit National Hurricane Center Subject: Routine issuance of the Atlantic basin Tropical Weather Outlook beginning on May 15, 2021 In order to provide more frequent information on the potential for tropical cyclone formation as the official June 1 start of the Atlantic hurricane season approaches, the National Hurricane Center will begin routine issuance of the Atlantic Tropical Weather Outlook (TWO) and the Graphical TWO at 800 AM EDT (1200 UTC) May 15, 2021. Given recent increased tropical cyclone activity in the Atlantic basin in late May, routine issuance of the Atlantic TWO starting on May 15 offers a service improvement over unscheduled Special TWOs that are issued to discuss the possibility of tropical cyclone formation prior to the official start of hurricane season on June 1. The Atlantic TWO can be found under AWIPS header MIATWOAT and WMO header ABNT20 KNHC. The TWO and Graphical TWO can also be found online at hurricanes.gov. Any questions or comments on this change should be directed to: Michael J. Brennan Branch Chief, Hurricane Specialist Unit [email protected] 1 Link to comment Share on other sites More sharing options...
stormtracker Posted March 2, 2021 Share Posted March 2, 2021 4 hours ago, dailylurker said: JO spice is what crab houses use. Old Bay is for tourists. Now hold on here. What exactly are we discussing? 2 Link to comment Share on other sites More sharing options...
H2O Posted March 2, 2021 Share Posted March 2, 2021 23 minutes ago, stormtracker said: Now hold on here. What exactly are we discussing? This spice 1 2 Link to comment Share on other sites More sharing options...
DanTheMan Posted March 2, 2021 Share Posted March 2, 2021 2 hours ago, WinterWxLuvr said: I like it on shrimp Shrimp, Tater tots, Mac and Cheese 1 Link to comment Share on other sites More sharing options...
Thanatos_I_Am Posted March 2, 2021 Share Posted March 2, 2021 2 hours ago, mattie g said: Old Bay is good for crabs and that's about it. Nasty on most anything else. The local bars in College Park toss fries in Old Bay. It's incredible. Otherwise, Old Bay is way overused. 1 Link to comment Share on other sites More sharing options...
nw baltimore wx Posted March 2, 2021 Share Posted March 2, 2021 1 minute ago, DanTheMan said: Shrimp, Tater tots, Mac and Cheese Deviled Eggs, egg salad. Also good in dark chocolate. 2 Link to comment Share on other sites More sharing options...
StormchaserChuck! Posted March 2, 2021 Share Posted March 2, 2021 This is a pretty cold-phase time signature, like the 1960s. -PNA, -NAO. Look how we evolve, opposite wave duality Link to comment Share on other sites More sharing options...
mattie g Posted March 2, 2021 Share Posted March 2, 2021 11 minutes ago, Thanatos_I_Am said: The local bars in College Park toss fries in Old Bay. It's incredible. Otherwise, Old Bay is way overused. I've definitely had times when local restaurants added Old Bay to their fries - almost all from quite a few years ago when I lived in the District. I've *never* been happy about it! 1 Link to comment Share on other sites More sharing options...
vastateofmind Posted March 2, 2021 Share Posted March 2, 2021 17 minutes ago, mattie g said: I've definitely had times when local restaurants added Old Bay to their fries - almost all from quite a few years ago when I lived in the District. I've *never* been happy about it! While I love the stuff and probably use it too much in my food/grill prep (Frank's Red Hot, too), Old Bay is polarizing. My sister can't abide the stuff....she gets a bite of food I added OB to within a foot of her nose, she'll glare at me and growl, "You added it, didn't you?" It's the OB's addition of celery seed to the mix that ruins the taste/smell for her. 1 Link to comment Share on other sites More sharing options...
StormchaserChuck! Posted March 2, 2021 Share Posted March 2, 2021 Our last -NAO in March was also with a -PNA Colder then though in Siberia and Europe Link to comment Share on other sites More sharing options...
vastateofmind Posted March 2, 2021 Share Posted March 2, 2021 Sending off meteorological winter with what's probably the final pot of "traditional" chili for the season. Household tastes switch over to white chicken chili and other "lighter" soups as we head into spring. Also (and sadly, for some of you), there are indeed a couple dashes of Old Bay and many dashes of Frank's Red Hot in thar... 11 Link to comment Share on other sites More sharing options...
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