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Posted on 4/26/15 at 9:15 pm to Stadium Rat
Bringing one's own wine to a restaurant?
How to boil crawfish...
and of course my fave...drinking beer at the Whole Foods bar....
How to boil crawfish...
and of course my fave...drinking beer at the Whole Foods bar....
Posted on 4/26/15 at 9:20 pm to Stadium Rat
fun places to hangout that are spited by their beer list
Posted on 4/26/15 at 9:38 pm to Breesus
quote:
Boiling crawfish in plain water and shaking them in an ice chest full of seasoning
I refuse to believe anyone from Louisiana does this.
Posted on 4/26/15 at 9:39 pm to CBandits82
quote:
refuse to believe anyone from Louisiana does this.
Do you consider Lafayette part of Louisiana?
Posted on 4/26/15 at 9:41 pm to Breesus
I just don't get that method...season the water...period 
Your right tho that shite is rampid in Lafayette for some reason.
Your right tho that shite is rampid in Lafayette for some reason.
This post was edited on 4/26/15 at 9:42 pm
Posted on 4/26/15 at 9:43 pm to Rekrul
quote:
Does this count?
Holy crap, I forgot about mustard and pickle pie. Yeah, that was damned funny, too.
This post was edited on 4/26/15 at 9:45 pm
Posted on 4/26/15 at 9:53 pm to TigerstuckinMS
quote:
Holy crap, I forgot about mustard and pickle pie. Yeah, that was damned funny, too.
That's easily one of the 25 best threads I've ever read on here. Someone should make another go at that pie and try to make the flavors work.
Posted on 4/26/15 at 10:33 pm to GreatLakesTiger24
quote:
wtf. why wouldn't you?
In my experience the casing used to be tougher and NOBODY ate it, you used the bite and pull method. Casing today seems to be more easily eaten, but I stick to my old ways. Plus, grilling boudin and getting a crispy skin on it wasn't a thing back when I was a kid (before the invention of the wheel).
Posted on 4/26/15 at 10:53 pm to Darla Hood
One of the best I've seen here. Cassoulet
Posted on 4/26/15 at 11:02 pm to Darla Hood
I'm not against eating the casing but if the filling comes out without the casing (which it normally does unless you're using a serrated knife), I'm not fighting to eat the casing.
Posted on 4/26/15 at 11:08 pm to Stadium Rat
Carson's Uppity Chicken
Posted on 4/26/15 at 11:43 pm to kennypowers816
Carson's Uppity Chicken was a goldmine.
Posted on 4/27/15 at 5:52 am to NOLAGT
quote:
Your right tho that shite is rampid in Lafayette for some reason.
You must hang around some weird places in Lafayette. I grew up around there.
Did some crawfish boils involve throwing seasoning on the outside? Yes, some.
Did any of the crawfish boils involve boiling in plain water? Absolutely not.
Posted on 4/27/15 at 6:54 am to ssand
quote:
One of the best I've seen here. Cassoulet
That cassoulet thread is pretty great.
Posted on 4/27/15 at 7:22 am to VOR
Not the most controversial subject that comes up on here but is still mentioned from time to time is po-boys. New Orleans French bread vs soft hoagie style French bread. Roast beef poboys in New Orleans vs rest of state, etc.
Posted on 4/27/15 at 7:33 am to Breesus
quote:
Do you consider Lafayette part of Louisiana?
Who doesn't season the water?
You aren't boiling crawfish if you don't season the water.
If this happens in Lafayette.........
Posted on 4/27/15 at 7:35 am to ragincajun03
quote:
Did some crawfish boils involve throwing seasoning on the outside? Yes, some.
, who the frick seasons the outside? I have never seen this done, I would laugh my arse off if I saw someone season the crawfish in an ice chest on the outside.
Posted on 4/27/15 at 7:36 am to Stadium Rat
well there was that one poster that claimed that BR had better food than NYC and he was serious. No troll.
Posted on 4/27/15 at 7:44 am to CBandits82
quote:
I have never seen this done, I would laugh my arse off if I saw someone season the crawfish in an ice chest on the outside.
I've seen this done plenty of times. Some people like way more heat and seasoning than others and will put some of the dry stuff on the outside to get on their fingers while they eat. This way, the crawfish get the normal treatment, but there's an extra kick for those who want it.
Now, I've NEVER seen it done as the only source of seasoning, only after the crawfish went through the spicy hot tub.
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