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Started By
Message
re: Crawfish not SPICY enough need help!!
Posted on 4/18/21 at 5:31 pm to Success
Posted on 4/18/21 at 5:31 pm to Success
quote:
People make this shite to complicated. Put crawfish in strainer. Fill with water till barely covered. 1 tub of crawfish boil powder per sack. 1 tub salt. Add Cheyenne till your a-hole bleeds. Soak till they all sink.
That could be true. I've read stories where old-school methods came out just as good as new school boils with 15 ingredients. So, your post probably has some truth.
The crawfish came out very good each time, but our go-to food (we cook at home) is Indian and Thai i.e. vindaloos and curries.
What most people call spicy/hot we do not. Even when we buy crawfish it is never spicy enough (Slidell/Metairie/Nola) hence us boiling our own.
1
Posted on 4/18/21 at 5:46 pm to bultm35432
Man, you and your family may have stainless steel tastebuds or something but I’m betting something is off. A bag of la, a bag of chackbay, and a 16 oz liquid crab boil on a 45 minute soak would make my eyes water. Not to mention all those peppers and things you throwing in there too. I feel like your craws aren’t really soaking with 7” of water
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