re: Crawfish Boil Calculator v 3.2 Now Available

Stadium Rat,

Great product you are working on here

Some comments:
Boiling crawfish commercially (100's of lbs) and at home on the patio (a few sacks) are pretty different animals.

The main thing to consider when boiling crawfish is the seasoning to liquid ratio, not the seasoning to crawfish ratio. This way, you can normalize your recipe to YOUR pot.

Consider two extreme examples. Let's say I'm cooking for "30 cajuns". According to your spreadsheet I need 150 lbs of crawfish, 50 ounces of crab boil, 50 bags of drop in seasoning, and 75 ounces of cayenne pepper. If I boiled all of that crawfish in one giant pot with this amount of seasoning it would taste vastly different than if I boiled that crawfish 5lbs at a time in a 15 qt pot on the stove but threw in all of that spice in one 15 qt pot.

We need to somehow work out formulas that measure the spices per sack, and per pot (preferably by amt of liquid in the pots and not necessarily actual pot size). Then consider things like broth re-use for boiling multiple sacks in the same pot.

I know this comment isn't very helpful without input, but hopefully someone with more expertise than me and more time than me can take this idea and run with it.