Thanks Becky! Slainte!🇮🇪

Thank you for straight forward info without the extra talking like others.

Love the video. Great job love the commentary. Confident in my next crab cook

Very informative thank you

Hello from Southeast Alaska. The nettles should just now be getting ready to harvest at lower elevations. I usually pick them while hunting for grouse and foraging for fiddleheads. I've blanched them and eaten them as a cooked green, but I've never cooked with them otherwise. I'd love to see a recipe for the pesto- do you just use the nettles or do you mix it with another green? I would also love to see any other good recipes for them, their flavor is unique. Thanks for sharing.

Hey Becky! Nice to see you.

Glad to see you back here, Becky. All the best...

An unexpected surprise! Hope all is well =)

Oh wow. I’d been rewatching some of your videos and now see some more coming in, which is great to see! Thanks and hope we’ll be able to see more in the future 👍

So to some it up, salt water to boil. 7 minutes per 1 lb, remember cleaning the crab and don’t eat the toxin portion. Thank you!

Interesting about skating the water. Like drinking distilled water isn’t very good because it will draw important minerals from your body’s existing water to achieve an equilibrium. As you described it would pull the salt in a similar process, didn’t really realize that

Great tips. But I got distracted by your glass. Fabulous!

One of the best info to buy a fish, Thank You.

You guys are entertaining.

Just a SHEEEEESHHHH load 😂

My husband bought your cookbook for me after you’ve cooked at his work. He has amazing things to say about food and I can’t wait to dive into some of these recipes!!

I watched your Video Great video informative and it's better than most others especially how You cleaned or broke down the crab...Question: Do you or have made a sauce with the brine ?

Great video Becky!

Great to see a new video… but definitely needs more gaze. 😜 Just picked up my copy of your new book and can’t wait to dig in! 😋

This was a really great video, very easy to follow and understand. Thank you!

Omg, what a pleasant surprise. I'll always think of you when geoducks come up, not often, but enough

We’ve missed you!!

i love love love artichokes and am genuinely thinking wow who the heck ever first harvested this gnarly pokey thing and said ‘i WILL figure out how to eat this thing’ 😅 great vid!

Yahoo! Great video!

It’s been 7 years! I’m glad you’re back!!

She is back!!

welcome back. thank you for the post

I cooked a live dungeness in a crawfish boil mix. Really wish I'd watched this video first!!! I did not do the freezer numbing treatment and that was a rather uncooperative crab. I also did not do the ice water afterward, but he still turned out great. The disassembly was the hardest part. Messy. But all in all, it was a great experience and the crab was delicious. I will be using these techniques for a tidier crab experience.

Good information. Thanks for the video.

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Got it!!

Thank you!

Very good content!

Due, I don’t know how you’ve been around without me finding you. I’m going to devour your videos. Thanks!

Thank you ....

Great demo! We eat a lot of sun Genesis crabs at the holidays so it’s always good to refresh my memory on the easiest ways to get to the meat! Thanks!

Love the music!

Thank you so much for this video! I had a small portion of salmon and wanted to skin it, but I was afraid I was going to ruin the meat. It was so easy this way - took me less than 5 minutes, and I had a salmon steak for dinner.

The sound guy popping up at the end

Your presence and demeanor have made me feel like I can DO THIS!!! Imma do it! Imma enjoy our crab bounty without any guilt, dammit!! Thanks for sharing!!!

❤

I didn’t realize the texture would change by cutting the onion differently before sautéing.

Dave looked like he REALLY enjoyed those eggs😂

Having a slightly different flavour profile with each bite. I like that.

Awesome tip. Going to be watching all the videos

Used this to prep my own geoduck for sushi at home and it went perfectly! Thank you!

Love the "off line" drink. Lol. Made me laugh. Great tips. We have loads of thyme so great to have these tips.

This was an awesome video for what it is. I’ve hunted and fished since I was very young, and my dad always told me to “make the kill quick”, “be accurate with your shots” and so on. Basically don’t be a shit head if you’re going to take an animals life be appreciative of what you are taking and prevent suffering as much as possible. With that being said.... It always seemed weird that we just threw crabs in boiling water to kill them. Like respect all of nature son, except crabs, fuck those guys. Thats how my old man was taught and I’m sure how my grandfather was taught though. If they were still around I’d show them this, but at least I can pass it on to my daughters and sons. I really appreciate this video, and I learned something. Thank you.

You can tell she actually works in a restaurant because she's using a cheap stamped steel bladed knife in a molded handle. Most working chefs don't use fancy, expensive knives in restaurants because they will get stolen. They'll use cheap Forschner or Victorinox or Dexter knives instead.

Yes! I did a lot of searching for advice on storing fresh herbs. There seemed to be a universal consensus that you either froze them in ice cubes or set them like cut flowers in a jar with water. Tried the flower method--in two days got swamp water, three days green slime. Total waste. This is how to do it: Dry 'em, wrap 'em, and bag 'em. My cilantro and parsley have been in the fridge for two weeks and they're fine, just getting dry, which is no problem with herbs. I split the bunches in two and wrapped separately, in one bag, which I think makes the second one last longer. Thank you Becky!