Or an awesome crab cake recipe that doesn’t call for it.
just baste with Old Spice.
or make your own Bay Rub, it’s easy and all the ingredients are available separately in Taiwan.
busycooks.about.com/od/homemadem … baymix.htm
1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground black pepper
1 teaspoon sweet or smoked paprika
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
Yup, Wellman’s in Tianmu is good for the hard-to-find allspice and most of the others. Trinity for mace, and Mayful has whole nutmeg, which is the way to go. Get a microplane grater for that.
What will that get it finer DB? The lemon zester on my cheese grater seems to work okay
Microplane brand grinders come in a variety of styles for shredding, coarse and fine grating, etc. They are razor sharp (and pricey) compared to the average cheap grater, and performance matches the price IMO, because the sharper the cutting edges are on a grater, the better it performs. If, like me, you have to grate kilos of lemons for a professional product, it makes a difference. I don’t have to apply any pressure to get the zest off a lemon, especially a slightly soft one, with a Microplane, but I may have to really press hard with a cheapie, which gets old after the first half dozen lemons. If you’re zesting four dozen lemons, a Microplane is an absolute necessity.
If you don’t need volume but you like high-performance tools and you’re not price sensitive you’ll still appreciate the difference.
If you rarely cook and/or are price sensitive, get a cheapie; they still work okay for one or two lemons.
Interesting. Doing a bunch of lemons with it is a pain. But will the microplane grind the nutmeg finer? I guess yes right?
Maybe I’ll have to get my mom to send me one for Christmas along with one of those those new can openers that you can use the can top as a lid.
They sell them here, e.g. iUse, Breeze Super, etc. I don’t know that it’s finer, and wouldn’t worry about the distinction (between fine and superfine) here. Freshness is far more important when it comes to spices like nutmeg, and if you’re doing mace, cardamom, pepper etc., lightly toasting them in separate batches and then grinding them, then passing them through a coarse sieve to remove bits of mace and cardamom husk are more important.
I don’t do a lot at one time, so I just crush the spices in a hand mortar and pestle (one of those massive green marble ones from Thailand). Start with the hardest spices (even anise and nutmeg will succumb to a five pound pestle), then add the softer ones, then the wet ones like garlic (not for Old Bay, of course). Or crush wet and dry ones separately: galangal first, then turmeric, then ginger, and finally chillies and garlic. Using a large pinch of rock salt in the garlic crush helps break up the garlic better.
I’ve never looked or noticed. Is it available around especially in any supermarkets?
For steamed shrimps 
Old Bay seasoning is not available at City Super.