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Started By
Message
1
Posted on 1/15/15 at 1:27 pm to Tiger Ryno
quote:
I'm not a fan of the tonys dumped all over them post boil method, but sadly a lot of people do this and think its the correct way.
Please, inform us on what the correct way is.
This post was edited on 1/15/15 at 1:28 pm
Posted on 1/15/15 at 1:29 pm to MSMHater
quote:
Did you misspell Texas? B/c any Louisiana native that ruined a batch of crawfish like that shouldn't be invited to the next boil.
I've hunted with Acadiana coonasses who dumped Tony's on the post cooked bugs.
eta- I ate the shite out of em
This post was edited on 1/15/15 at 1:30 pm
Posted on 1/15/15 at 1:35 pm to LSUballs
I like 'em any way I can get 'em, as long as they are seasoned...unseasoned crawfish taste like mud. Some people are pussified when it comes to their food.
Posted on 1/15/15 at 1:36 pm to dnm3305
I'm not from Boston. I'm from Donaldsonville, LA. I've always had crawfish with the water seasoned. You boil them, let them soak, throw them on a table and go to town. None of that post-seasoning, let's throw them in an ice chest and steam them BS. Of course there isn't a correct way to do them, but seasoning the outside of a crawfish is beyond me. It's like putting hot sauce on a hard boiled egg, peeling the shell off and then eating it.
Posted on 1/15/15 at 1:41 pm to Gaston
quote:
TA: In fact we used to get crawfish served that way to us at the Jungle restaurant somewhere down by Opelousas.)
Believe that was Ville Platte, wasn't it? I can't remember how they boiled them or whether there was seasoning on the outside of them, but I remember they offered them in several different levels of heat. I ate the crawfish bisque. I remember that it was quite good. This was a long time ago, though. When did it close?
I don't think the sprinkles ruin the crawfish unless they sit in the chest too long and overcook. I've never found the steaming or melting to season the tail or the fat like seasoned water does. I prefer them with no sprinkles. I will eat them either way and have many times.
Posted on 1/15/15 at 1:42 pm to OTIS2
quote:
Some people are pussified when it comes to their food.
+1
Posted on 1/15/15 at 1:50 pm to dualed
quote:
You boil them, let them soak, throw them on a table and go to town. None of that post-seasoning, let's throw them in an ice chest and steam them BS. Of course there isn't a correct way to do them, but seasoning the outside of a crawfish is beyond me. It's like putting hot sauce on a hard boiled egg, peeling the shell off and then eating it.
Sure, you can do them like that. But you only get crawfish spiced one way. It's always either too spicy for some or not nearly spicy enough for others.
quote:
but seasoning the outside of a crawfish is beyond me. It's like putting hot sauce on a hard boiled egg, peeling the shell off and then eating it
An underboiled crawfish that is steamed in an ice chest with seasoning on top will soak up the seasoning and it will flavor the inside. I assure you, it works perfectly and give you better peeling crawfish because they werent overboiled. It is without question the best way to boil when you have to do large commercial boils like we have before.
Posted on 1/15/15 at 1:55 pm to OTIS2
quote:
I like 'em any way I can get 'em, as long as they are seasoned...unseasoned crawfish taste like mud. Some people are pussified when it comes to their food.
And just boiling them in seasoned water will more times than not come out bland. It's funny, I bet if you would poll the people in this thread as who likes them spiced post boil vs who like them boiled only in spiced water, none of them are from the Acadiana area where we typically like spicier food.
This post was edited on 1/15/15 at 1:56 pm
Posted on 1/15/15 at 1:58 pm to MSMHater
I even saw it done at some crawfish place in breaux bridge, I ordered extra hot and they were just the regular ones with Tonys/Tonys knockoff sprinkled on. And there were a lot of locals there doing the same thing.
I don't really understand it but it's a widespread phenomenon in te state.
I don't really understand it but it's a widespread phenomenon in te state.
Posted on 1/15/15 at 2:03 pm to dnm3305
quote:
please inform us the correct way then
Posted on 1/15/15 at 2:15 pm to dnm3305
I've never had any boiled without post boil sprinkles that were bland. I've had them with post boiled sprinkles and found the fat and the tail to be bland. If you wipe off the spice on the outside and don't have the seasoning on your fingers, in my experience, they are not well seasoned on the inside. This has been true at most places/boils in which the post boil sprinkles are used.
Unlike you, I grew up with crawfish boiled in very highly seasoned water, so this is what I'm used to. If I'd grown up with post boil sprinkles, I suppose I might like those better. I don't know though. I peel and pop the tail out of the shell into my mouth, so I don't get too much of the dry seasoning with the tail. The tail is pretty bland without it.
Unlike you, I grew up with crawfish boiled in very highly seasoned water, so this is what I'm used to. If I'd grown up with post boil sprinkles, I suppose I might like those better. I don't know though. I peel and pop the tail out of the shell into my mouth, so I don't get too much of the dry seasoning with the tail. The tail is pretty bland without it.
Posted on 1/15/15 at 2:31 pm to SammyTiger
quote:done correctly you wouldnt be able to tell the difference.
Steamed Crawfish is an abomination.
Posted on 1/15/15 at 2:31 pm to Gaston
quote:
My friend married a girl from Basile and her family were crawfish producers... they did a steam method which involved the crawfish in a chest with seasonings. I didn't see it done, but my friend (from Bunkie) said they kicked serious arse. Said the meat was way more tender since they weren't boiled.
I have a hard time believing that you understand what they did. I don't see how you can just "steam" crawfish in an ice chest without boiling them first.
I've had quite a bit of crawfish in my lifetime, boiled both ways (sprinkled vs soaked). They've been good and bad using both methods. I prefer soaked, but I've had some damn good steam / sprinkled ones. The point is, both can be good if done right. People in LA get so up tight about this, probably because some people actually sprinkle tony's on top of crawfish after they are on the table. Now that's the stupidest thing I've ever seen.
Posted on 1/15/15 at 3:34 pm to CarRamrod
quote:
done correctly you wouldnt be able to tell the difference.
I'd know.... I'd know
Posted on 1/15/15 at 3:39 pm to dualed
quote:
The people here coat their boiled crawfish with seasoned salt.
quote:
Lafayette
Not all, I don't. But I eat them both ways and either way, they're damn goodness!
Posted on 1/15/15 at 3:44 pm to dualed
quote:
You boil them, let them soak, throw them on a table and go to town.
now do that with 4k pounds
Posted on 1/15/15 at 3:53 pm to dnm3305
Impossible to over boil them when you use two pots. Get them up to a boil in plain water and cut the heat after a short time. Then transfer them to a pot of seasoned water that has been heated. Soak for thirty minutes.
Have never had better crawfish than those that my family makes. They all use that method.
Sprinkling on the outside is rather dumb. Sorry.
Have never had better crawfish than those that my family makes. They all use that method.
Sprinkling on the outside is rather dumb. Sorry.
Posted on 1/15/15 at 4:40 pm to QuiteTheConundrum
quote:
Impossible to over boil them when you use two pots. Get them up to a boil in plain water and cut the heat after a short time. Then transfer them to a pot of seasoned water that has been heated. Soak for thirty minutes.
People saying commercially it can't be done like this have never walked into the back of Tony's on Plank Road and watched them boii. This is exactly how they do it, have done it since they started and every batch bought tastes exactly the same as the ones from 30 years ago. And they all peel perfect.
To say you can't get a crawfish to peel if you boil it then soak it is a pretty stupid comment. I boil about 5 times a year the same as above, never had any complaints about too spicy or not too spicy and never have problems peeling them.
And of all the restaurants around BR that serves them I don't know of one that sprinkles seasoning over the top. But I'm sure all will say BR doesn't know shite about crawfish.
Posted on 1/15/15 at 8:42 pm to dnm3305
Being a good cook and learning how to season the water properly to where they have all the flavor you need after the soak.
Unlike the ice chest method which developed from lazy people who could never learn how to season the water.
Unlike the ice chest method which developed from lazy people who could never learn how to season the water.
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