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Started By
Message
re: Landry's All you can eat crawfish festival - The Woodlands
Posted on 3/12/14 at 12:00 pm to StinkDog12
Posted on 3/12/14 at 12:00 pm to StinkDog12
quote:
Season water, undercook crawfish slightly, throw them in an ice chest while sprinkling seasoning, grab the 2 handles of the chest and toss, toss again 10 minutes later once it's all melted and enjoy....right?
I'm from the SE part of the state and this is just crazy to me. I have seen this ice chest method and when executed right it's not that bad I just don't see a point in doing all the extra BS. The problem is, especially in Houston, these Texacians try to replicate this and the don't execute it properly. Hence giving the seasoning on outside a bad rep.
1
Posted on 3/12/14 at 12:01 pm to yellowfin
One of the most popular joints in Monroe uses a post boil liquid seasoning. Another uses a dry seasoning that completely melts into the crawfish...no residue whatsoever. They call it "Number 2" seasoning, if you've heard of it.
Posted on 3/12/14 at 12:06 pm to TigerWise
I hear ya man. If they ain't doing it right I can sure understand how it could be bad.
Posted on 3/12/14 at 12:13 pm to StinkDog12
Don't get me wrong I still think season the outside of a shellfish is dumb.
Do you do this with crabs and shrimp too?
Do you do this with crabs and shrimp too?
Posted on 3/12/14 at 12:17 pm to TigerWise
quote:
Do you do this with crabs and shrimp too?
Never thought of it that way but no and no.
To me shrimp are very easy to season (hell easy to over season) without really any extra effort.
And crabs...well I like the taste of crab meat so much that I don't want to fack with it too much....I'm normally pretty laid back on my crab seasoning. But I only season the water and not afterwards.
Posted on 3/14/14 at 1:18 pm to StinkDog12
Looks good, might have to check it out.
Thinking of hitting the new Rajin Cajun, Crabby Daddys, or Landrys this weekend for crawfish.
Any Woodlands-area posters tried any of these so far this season?
Thinking of hitting the new Rajin Cajun, Crabby Daddys, or Landrys this weekend for crawfish.
Any Woodlands-area posters tried any of these so far this season?
Posted on 3/14/14 at 5:16 pm to ffhouston
The ticket is after the soak dump a couple bags of ice in the water.
Posted on 3/14/14 at 5:32 pm to ffhouston
Haven't had the 1st crawfish locally since I've been living in TW (only a couple of months now). The boil at Landrys will be my 1st.
Posted on 3/14/14 at 5:54 pm to rutiger
More like boil them in a separate pot of water, then soak them In a different pot of the seasoned water.
Bash away now, even though I am being completely serious.
Bash away now, even though I am being completely serious.
Posted on 3/14/14 at 9:18 pm to OTIS2
It is very difficult to find good cajun food and crawfish in dallas... I've found one place that does not dust on the outside, and actually bothers to soak after cooking.
Nevermind trying to explain why purging is a waste of time.
As for my method.. I lower to about 130 with ice and let them soak about 30 minutes minimum. So much better than a whole bottle of tony's all over the top.
ASTL. I think I like your idea. I think it might be a good idea to keep that water somewhat warm still. I've overdone the ice before and the seasoning doesn't take as well.
Nevermind trying to explain why purging is a waste of time.
As for my method.. I lower to about 130 with ice and let them soak about 30 minutes minimum. So much better than a whole bottle of tony's all over the top.
ASTL. I think I like your idea. I think it might be a good idea to keep that water somewhat warm still. I've overdone the ice before and the seasoning doesn't take as well.
This post was edited on 3/14/14 at 9:25 pm
Posted on 3/15/14 at 3:50 pm to Sig
Bumping late. Don't know if you will see it.
But yeah, it's the way my dad has always done it. And it's not just the my dad is the best cook ever type bullshite, it really is the best crawfish I've ever had. Not one back yard boil or restaurant has been as good.
But yeah, it's the way my dad has always done it. And it's not just the my dad is the best cook ever type bullshite, it really is the best crawfish I've ever had. Not one back yard boil or restaurant has been as good.
Posted on 3/15/14 at 4:05 pm to yellowfin
quote:
I'm working on a new liquid seasoning that you use on the crawfish after they've come out the water, I
Why the hell would I want to season the outside of a crawfish?
Posted on 3/15/14 at 5:50 pm to HurricaneDunc
You open them and season the inside? Inject them?
Never heard of that
Never heard of that
Posted on 3/15/14 at 6:46 pm to yellowfin
it's like they don't even think before the post... Swear, that dude has never cooked for more than a handful of people....but he feels himself qualified to question a professional in the craft.
Only online....
Posted on 3/15/14 at 6:49 pm to yellowfin
quote:
You open them and season the inside? Inject them?
Never heard of that
we still talking crawfish?? why the hell would you inject
Posted on 3/15/14 at 7:04 pm to CE Tiger
Poking fun at the Bishops of E-crawfish that don't allow any seasoning that isn't added to the pot of water.
Posted on 3/15/14 at 7:59 pm to StinkDog12
quote:
Landry's
I live within waking distance of the one in NO, and I wouldn't go there if it was the only place open and I was out of food.
Posted on 3/15/14 at 8:46 pm to Ortho Reb
If I was in NO, I probably wouldn't either.
But not everyone lives in NO. So we manage and suffice.
But not everyone lives in NO. So we manage and suffice.
Posted on 3/15/14 at 10:50 pm to StinkDog12
Sounds like there's an opportunity to open a restaurant then!
Posted on 3/16/14 at 3:36 am to Ortho Reb
You know it's crazy that someone that knows what their doing hasn't opened a top notch Cajun restaurant.
I mean, I've only lived here for a couple months now but EVERYONE that lives in the Houston area always bashes the local "Cajun" restaurants so I am taking them at their word that they aren't very good.
It HOUSTON, 4th largest city in the USA, loaded with LA transplants, surely someone can come over here and get it right, right?
It just seems like that everything is in line for someone to really be successful here with an authentic Cajun restaurant.
I mean, I've only lived here for a couple months now but EVERYONE that lives in the Houston area always bashes the local "Cajun" restaurants so I am taking them at their word that they aren't very good.
It HOUSTON, 4th largest city in the USA, loaded with LA transplants, surely someone can come over here and get it right, right?
It just seems like that everything is in line for someone to really be successful here with an authentic Cajun restaurant.
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