The steamer 'secret' ain't no secret; They gotta void first (makes me feel better too
). I let em soak in cold water (I add salt - Kosher if you got it) with a couple of slices of the cheapest white bread/rolls you can find and mush the bread up so that it gets the water 'milky' (corn meal works too). I think the yeast makes them 'flush' or else it is just ingesting the bread. I let them flush for about two hours or more (The longer, the better). If you drink heavily the time flies VERY quickly... The only other thing I make sure of is that as little water as possible 'touches' while they steam (for variation you can toss in some onion or squeeze in some lime but I like em 'au natural' ). For dip I like a cup of broth that has a pad of butter melted into it. I could eat about 10 lbs right NOW !!!.
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