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re: Crawfish Boil Calculator v 3.2 Now Available
Posted on 1/23/12 at 3:26 pm to LSU Jonno
Posted on 1/23/12 at 3:26 pm to LSU Jonno
The other option to keep this spreadsheet valid is to completely dump your broth with subsequent batches and start again measuring out your seasoning. But I don't think anyone wants to do that, nor is it very economical.
I think the per pot size or per boiling liquid scaling factor is what we're after.
I think the per pot size or per boiling liquid scaling factor is what we're after.
1
Posted on 1/23/12 at 3:42 pm to LSU Jonno
I agree with what you are saying. And I also agree - I don't think the size of the crawfish is going to make much difference in real life.
You're also right - the calculator right now is for one batch only. For now, the individual will have to decide how much to put in for subsequent batches. It can be addressed in future releases.
I thought I would put this version out, though, to gauge interest and to generate input like yours, which I appreciate.
You're also right - the calculator right now is for one batch only. For now, the individual will have to decide how much to put in for subsequent batches. It can be addressed in future releases.
I thought I would put this version out, though, to gauge interest and to generate input like yours, which I appreciate.
Posted on 1/23/12 at 3:53 pm to Stadium Rat
Yeah, bottom line this is an excellent start. I look forward to seeing subsequent releases...
I'll go ahead and throw my broth seasoning recipe in the mix...Onions, lemons, garlic etc seem to be pretty consistent with what you have listed.
I use 1 large jar (73 oz) of zatarain's all in one boil, plus one whole jar (8 oz; I think) of zatarain's liquid boil. And that's it, no separate salt or pepper to add.
That is my base recipe for one sack of crawfish boiled in one batch in a 100 qt pot with sausage, corn, potatoes etc. For subsequent batches I have to add a little water, and then I add about 10% extra spice in the pot. Subsequent batches seem to be a little more seasoned, but by that time I've got a few more beers in me
so the extra kick is welcome.
I've also used the Zatarain's "Pro-boil" stuff. If you go with that I recommend not adding the liquid.
I'll go ahead and throw my broth seasoning recipe in the mix...Onions, lemons, garlic etc seem to be pretty consistent with what you have listed.
I use 1 large jar (73 oz) of zatarain's all in one boil, plus one whole jar (8 oz; I think) of zatarain's liquid boil. And that's it, no separate salt or pepper to add.
That is my base recipe for one sack of crawfish boiled in one batch in a 100 qt pot with sausage, corn, potatoes etc. For subsequent batches I have to add a little water, and then I add about 10% extra spice in the pot. Subsequent batches seem to be a little more seasoned, but by that time I've got a few more beers in me
so the extra kick is welcome. I've also used the Zatarain's "Pro-boil" stuff. If you go with that I recommend not adding the liquid.
Posted on 1/24/12 at 2:55 pm to LSU Jonno
ok guys, i kind of took that spreadsheet and hacked it up and pieced it back together. what you end up with is (hopefully) a "good enough" quick calculator to help you figure out total grocery list plus ingredients per batch, if you're doing multiple batches.
check it out at LINK
check it out at LINK
Posted on 1/24/12 at 3:37 pm to blizzle
Some comments...
1) I think we should separate the base recipes into two different recipes. 1 recipe should be for using the all-in-one powder and a different recipe should call for adding salt and pepper separately. As it stands now, that is one helluva seasoned pot of crawfish.
2) The 50% spice re-add seems high unless the goal is to make subsequent batches much more seasoned. My thought is that we aren't losing spice concentration after boiling one batch, we are only losing liquid due it being absorbed in the crawfish. So we should only be adding more spice in proportion to how much water we add for the second batch if our goal is to keep the taste relatively the same. Personally, I like subsequent batches to be more seasoned but a 50% re-add still seems high.
3) Instead of lbs of powder spice I think it makes more sense to specify the quantity in "number of" or "% of" a 73 oz jar. People aren’t going to weigh out their spice when they add extra, they are going to eyeball how much more powder they should pour into the pot…Telling me to add 2.25 lbs of powder into subsequent pots isn’t the most useful instruction…Telling me to add about ¼ of a 73 oz jar of powder is more user friendly I think.
Dang I need some crawfish!
1) I think we should separate the base recipes into two different recipes. 1 recipe should be for using the all-in-one powder and a different recipe should call for adding salt and pepper separately. As it stands now, that is one helluva seasoned pot of crawfish.
2) The 50% spice re-add seems high unless the goal is to make subsequent batches much more seasoned. My thought is that we aren't losing spice concentration after boiling one batch, we are only losing liquid due it being absorbed in the crawfish. So we should only be adding more spice in proportion to how much water we add for the second batch if our goal is to keep the taste relatively the same. Personally, I like subsequent batches to be more seasoned but a 50% re-add still seems high.
3) Instead of lbs of powder spice I think it makes more sense to specify the quantity in "number of" or "% of" a 73 oz jar. People aren’t going to weigh out their spice when they add extra, they are going to eyeball how much more powder they should pour into the pot…Telling me to add 2.25 lbs of powder into subsequent pots isn’t the most useful instruction…Telling me to add about ¼ of a 73 oz jar of powder is more user friendly I think.
Dang I need some crawfish!
Posted on 1/24/12 at 3:47 pm to LSU Jonno
1) Fill in all the pink values based on your own recipe. If you use 5 lbs. of powder and no liquid, just make sure it shows up in those cells. This solves the need to have two different base recipes - you'd just have your own base recipe
2) Again, fill in your own re-add into that pink cell. If you're doing 10% re-add of the base, drop in the 10.
3) fixed powder from lbs. to ounces. The good thing about this spreadsheet is that you can change each seasoning, amount and unit value and it carries over to the bottom section.
2) Again, fill in your own re-add into that pink cell. If you're doing 10% re-add of the base, drop in the 10.
3) fixed powder from lbs. to ounces. The good thing about this spreadsheet is that you can change each seasoning, amount and unit value and it carries over to the bottom section.
Posted on 1/24/12 at 5:36 pm to blizzle
Yours is amazingly similar to my version 2.0 I'm still working on.
Check it out
I want to automate the number of batches calculation, but I'm a little hung up on the VLOOKUP function.
I agree 50% seems like too much to add for a second batch, so I seeded this one with a 10% value.
Check it out
I want to automate the number of batches calculation, but I'm a little hung up on the VLOOKUP function.
I agree 50% seems like too much to add for a second batch, so I seeded this one with a 10% value.
This post was edited on 1/31/12 at 11:07 am
Posted on 1/25/12 at 8:54 am to Stadium Rat
Lookin' good.
I like the location of the "2nd batch factor" on Blizzle's sheet. Seems like it might get lost at the bottom.
I like the pot size and batches edits.
Question...The base recipe in this version...Is that an actual recipe that you use? Like Blizzle said, everyone is probably going to have to put in their own base recipe, but it would be nice if the recipe on the calculator was legit.
I like the location of the "2nd batch factor" on Blizzle's sheet. Seems like it might get lost at the bottom.
I like the pot size and batches edits.
Question...The base recipe in this version...Is that an actual recipe that you use? Like Blizzle said, everyone is probably going to have to put in their own base recipe, but it would be nice if the recipe on the calculator was legit.
Posted on 1/25/12 at 11:09 am to LSU Jonno
quote:
.Is that an actual recipe that you use?
It started out as one I found on the net, but I can't promise some of the values didn't get changed. The intent was always that you would use your own values in the base recipe. And if your recipe doesn't include one of the ingredients listed, just enter zero.
Also, it seems to have gotten lost that you can choose the units to use and they will also change the units down below.
Bizzle's addition of the shopping list is a good one - I intended to add that later.
As far as the location of the 2nd batch variable, my format was laid out so it would be printable on a single sheet of paper. I'll have the shopping list print as page 2.
And the formulas are not complete on Bizzle's version. Also only inputs should be pink and only outputs should be yellow for easy ID.
This post was edited on 1/25/12 at 11:13 am
Posted on 1/25/12 at 3:14 pm to Stadium Rat
Excellent work!
Posted on 1/26/12 at 7:15 am to LSU Jonno
Version 3.2 of the Crawfish Calculator is now available here
Thanks to all the folks who made suggestions for improvements Your feedback and suggestions are still requested.
You can input your usual recipe in the Base Recipe portion, then the calculator figures the necessary ingredient amounts for however many servings you need. Note that you can write in whatever units you want to use.
The calculator assumes you will fill the pot with enough water to just cover the crawfish. If you don't want to use ice to cool the pot down (it can dilute the seasonings) you can hose down the outside of the pot instead.
The base recipe seeded in the calculator is an actual recipe, but I have not tested it. I recommend you put in your own recipe.
New to version 3.0, the calculator will now figure how many batches are required for your size pot and a given amount of crawfish. Also new is a shopping list and checklist.
The pink cells are for your input, the yellow cells are the output. The calculator is laid out to make it printable on one page. The shopping list and checklist print on a second page.
I'm pretty sure I've got the formulas right, but if you find any bugs let me know.
Thanks to all the folks who made suggestions for improvements Your feedback and suggestions are still requested.
You can input your usual recipe in the Base Recipe portion, then the calculator figures the necessary ingredient amounts for however many servings you need. Note that you can write in whatever units you want to use.
The calculator assumes you will fill the pot with enough water to just cover the crawfish. If you don't want to use ice to cool the pot down (it can dilute the seasonings) you can hose down the outside of the pot instead.
The base recipe seeded in the calculator is an actual recipe, but I have not tested it. I recommend you put in your own recipe.
New to version 3.0, the calculator will now figure how many batches are required for your size pot and a given amount of crawfish. Also new is a shopping list and checklist.
The pink cells are for your input, the yellow cells are the output. The calculator is laid out to make it printable on one page. The shopping list and checklist print on a second page.
I'm pretty sure I've got the formulas right, but if you find any bugs let me know.
This post was edited on 2/23/13 at 8:43 pm
Posted on 3/2/12 at 2:23 pm to Stadium Rat
how do i edit cells so i can add a cost column to show some of my cheap MF'ing friends how expensive this shite is??
Posted on 3/2/12 at 4:27 pm to TexasTiger34
quote:
how do i edit cells so i can add a cost column to show some of my cheap MF'ing friends how expensive this shite is??
Email me at the address on the sheet.
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