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Posted on 4/5/15 at 3:42 pm to Motorboat
I am not sure what to say.
Posted on 4/5/15 at 4:36 pm to Motorboat
Have an upvote for that labor of love. IWEI 
Posted on 4/5/15 at 4:38 pm to Motorboat
Bookmarked!!! Looks awesome!
Posted on 4/5/15 at 4:58 pm to MeridianDog
quote:
I am not sure what to say.
^
Posted on 4/5/15 at 5:20 pm to Motorboat
Posted on 4/5/15 at 5:24 pm to Motorboat
very nice. the person who downvoted you needs their eyes gouged out.
Posted on 4/5/15 at 7:23 pm to Motorboat
Looks good! Your recipe is very different from my family recipe. We overstuff the heads (no frying or baking), then put them in the bisque base that is just tomato sauce & paste and water (plus some seasoning like Tony's). The stuffing that falls out gives the bisque its flavor and very thick consistency. Usually stuff 300-400 heads. Much easier to buy the cleaned heads, which come in bags of around 125 heads for $8-10. Here's how ours looks:
Crawfish bisque is one of those dishes that has so many variations that can be drastically different, but I bet there's not a single one that doesn't taste great. If I had to choose a last meal, I think bisque would be it. It is also one of those dishes that carries lots of family memories - I can just picture my mom and grandmother stuffing heads back when I was a kid. Now that my mom's fingers are majorly arthritic, I've taken over as the official bisque maker for my family. We last had it for Thanksgiving.
ETA: I've never tried the ziploc bag method of stuffing the heads. We've always just shoved it in the heads by hand or with a butter knife. I'll have to give your method a try!
Crawfish bisque is one of those dishes that has so many variations that can be drastically different, but I bet there's not a single one that doesn't taste great.
If I had to choose a last meal, I think bisque would be it. It is also one of those dishes that carries lots of family memories - I can just picture my mom and grandmother stuffing heads back when I was a kid. Now that my mom's fingers are majorly arthritic, I've taken over as the official bisque maker for my family. We last had it for Thanksgiving. ETA: I've never tried the ziploc bag method of stuffing the heads. We've always just shoved it in the heads by hand or with a butter knife. I'll have to give your method a try!
This post was edited on 4/5/15 at 7:37 pm
Posted on 4/6/15 at 7:46 am to 911Moto
Looks good man. If I do another round this year, I will buy cleaned heads. For $10, it's worth it. My index finger looks like I've lipped a few hundred bass with it.
Posted on 4/6/15 at 8:23 am to Motorboat
Looks amazing
Posted on 4/6/15 at 9:35 am to Motorboat
It looks delicious!
Isn't a "bisque" supposed to have cream? I thought that's what separates it from soups and stews...
Isn't a "bisque" supposed to have cream? I thought that's what separates it from soups and stews...
Posted on 4/6/15 at 9:40 am to SUB
quote:
Isn't a "bisque" supposed to have cream?
I've never seen a traditional crawfish bisque have cream, but I have seen cream based bisques. Maybe what I did is a stew, but everyone I know calls it a bisque.
Posted on 4/6/15 at 10:06 am to SUB
I believe "bisque" refers to pureed shellfish or the presence of shellfish in the soup. With the shells; not just the meat.
quote:
A bisque is a thick, creamy soup that traditionally is made from puréed shell fish. There are several legends as to how it got its name, but most likely it comes from the French words "bis cuites" meaning twice cooked, incidentally the same origins as the word biscuit. In order to extract every bit of flavor, even the shells of the fish were kept, ground into a thick paste and then added back into the bisque. Now many chefs will garnish their bisques with flaked meat to add color and texture.
Posted on 4/6/15 at 10:20 am to Motorboat
quote:
I've never seen a traditional crawfish bisque have cream, but I have seen cream based bisques. Maybe what I did is a stew, but everyone I know calls it a bisque.
I've noticed that in crawfish bisque is the only bisque that I've had that didn't have cream sometimes and other times it did. Almost all other types of bisque's that I've had (crab, tomatoe, etc) all have cream.
And what LouisianaLady quoted - the word "creamy" could mean two different things. Literally, it could mean that cream is used or it could just be describing the texture.
Now I'm hungry...
Posted on 4/6/15 at 10:22 am to SUB
quote:
Literally, it could mean that cream is used or it could just be describing the texture.
I was thinking the same thing.
Either way, I would tear up some crawfish bisque from the OP right now.
Posted on 4/6/15 at 10:28 am to LouisianaLady
quote:
Either way, I would tear up the OP right now.
Calm your loins. He's happily married.
Posted on 4/6/15 at 10:29 am to Motorboat
That looks great! Congrats!
Just a suggestion... When I fry my heads, I don't batter them first. That might fix the problem you're having of the heads not "releasing". Just pan fry them as is in a cast iron skillet. I like to use orleo margarine for this step (it tastes the most like my grandma's!)
One other small suggestion is to use a course grinder for the stuffing if at all possible, instead of the food processor. I find that the food processer chops too fine and gums up the french bread.
Your dish looks absolutely delicious! You have a lucky family!
Just a suggestion... When I fry my heads, I don't batter them first. That might fix the problem you're having of the heads not "releasing". Just pan fry them as is in a cast iron skillet. I like to use orleo margarine for this step (it tastes the most like my grandma's!)
One other small suggestion is to use a course grinder for the stuffing if at all possible, instead of the food processor. I find that the food processer chops too fine and gums up the french bread.
Your dish looks absolutely delicious! You have a lucky family!
Posted on 4/6/15 at 10:35 am to Jimbeaux
quote:
When I fry my heads, I don't batter them first. That might fix the problem you're having of the heads not "releasing". Just pan fry them as is in a cast iron skillet. I like to use orleo margarine for this step (it tastes the most like my grandma's!)
One other small suggestion is to use a course grinder for the stuffing if at all possible, instead of the food processor. I find that the food processer chops too fine and gums up the french bread.
all noted. Good advice. I was thinking a rough chop for my crawfish tails as the stuffing texture is a bit less "tender" than I would like, if that makes sense. not sure tenderness is the right word...
Posted on 4/6/15 at 10:36 am to Trout Bandit
Posted on 4/6/15 at 10:40 am to Motorboat
I personally like to have some whole tails in my bisque along with the puree.
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