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Started By
Message
Crawfish covered in seasoned salt, WTF?
Posted on 1/15/15 at 12:00 pm
Posted on 1/15/15 at 12:00 pm
I moved to Lafayette a little over a year ago. The people here coat their boiled crawfish with seasoned salt. What the hell is wrong with you people? It's disgusting. You're ruining a staple food of this state. If you've gotta cover them in salt after you boil them, you're doing something wrong.
That is all.
That is all.
12
Posted on 1/15/15 at 12:00 pm to dualed
I'm sure that it will be corrected after this thread.
Posted on 1/15/15 at 12:01 pm to dualed
Yes.
It is a new year.
It is a new year.
Posted on 1/15/15 at 12:01 pm to dualed
You mean Tony's?
It's pretty typical to throw more crab boil and Tony's in the chest and shake it up, then let the crawfish rest for a while before consuming. That's what I grew up with.. why is that so terrible?
It's pretty typical to throw more crab boil and Tony's in the chest and shake it up, then let the crawfish rest for a while before consuming. That's what I grew up with.. why is that so terrible?
This post was edited on 1/15/15 at 12:02 pm
Posted on 1/15/15 at 12:03 pm to Hulkklogan
Because it doesn't make it spicy, it makes it salty as hell
Posted on 1/15/15 at 12:06 pm to dualed
quote:
It's pretty typical to throw more crab boil and Tony's in the chest and shake it up, then let the crawfish rest for a while before consuming.
This
quote:
it doesn't make it spicy, it makes it salty as hell
And this.
I don't understand it myself. Acadiana is weird like that.
Posted on 1/15/15 at 12:06 pm to DownSouthDave
STFU
Posted on 1/15/15 at 12:06 pm to Hulkklogan
Because it makes my face burn from getting all of that crap everywhere. People in North LA do that too. The first time I saw them pouring Tony's in the cooler I was literally asking "WTF are you doing?"
Posted on 1/15/15 at 12:07 pm to Hulkklogan
quote:
You mean Tony's?
It's pretty typical to throw more crab boil and Tony's in the chest and shake it up, then let the crawfish rest for a while before consuming.
Sounds terrible
Posted on 1/15/15 at 12:07 pm to Hulkklogan
quote:
It's pretty typical to throw more crab boil and Tony's in the chest and shake it up, then let the crawfish rest for a while before consuming.
Yeah its common to season the outside after cooking if you are a barbaric heathen who loves to ruin one of the best food experiences possible.
Posted on 1/15/15 at 12:08 pm to Hulkklogan
quote:
It's pretty typical
Maybe in circles of people who enjoy shitty crawfish.
Posted on 1/15/15 at 12:11 pm to jimbeam
quote:
STFU
GTFO. With all the crawfish y'all have over there, one would think you would know how to cook the damn things.
Posted on 1/15/15 at 12:12 pm to DownSouthDave
quote:
it doesn't make it spicy, it makes your hands spicy and salty as hell
Posted on 1/15/15 at 12:12 pm to dualed
quote:
Crawfish covered in seasoned salt, WTF?
I know. I was shocked when I heard about this...the first 30 times on the food board.
Just for future reference, people also eat well done steaks and jambalaya with tomatoes. And there is no Santa Claus.
Posted on 1/15/15 at 12:14 pm to dualed
This subject is one that has been argued over and over on this board.
The problem is that most people who follow this method do not season the water nearly enough. They rely on the "steaming or melting" of the seasonings in the ice chest to season the crawfish. A lot of crawfish boilers do this as well especially if they want to offer various degrees of heat to customers. I find the crawfish tail and fat to be bland most of the time. The seasoning on your fingers is what you taste. It burns the lips. Many times while the crawfish are in the chest so the dry seasoning can "melt" into the bugs, they are continuing to cook and become overcooked or mushy.
This is definitely not my preferred method of eating crawfish. The first time I saw it was when I hired a boiler for an office function. Never dawned on me that crawfish were cooked any other way than with highly seasoned water. I was flabbergasted. I assumed the water was seasoned and all of this extra stuff was going to make them hotter and saltier. They explained there wasn't much seasoning in the water and the bottom line was that they also believed it to be a cheaper method. So disappointing.
The problem is that most people who follow this method do not season the water nearly enough. They rely on the "steaming or melting" of the seasonings in the ice chest to season the crawfish. A lot of crawfish boilers do this as well especially if they want to offer various degrees of heat to customers. I find the crawfish tail and fat to be bland most of the time. The seasoning on your fingers is what you taste. It burns the lips. Many times while the crawfish are in the chest so the dry seasoning can "melt" into the bugs, they are continuing to cook and become overcooked or mushy.
This is definitely not my preferred method of eating crawfish. The first time I saw it was when I hired a boiler for an office function. Never dawned on me that crawfish were cooked any other way than with highly seasoned water. I was flabbergasted. I assumed the water was seasoned and all of this extra stuff was going to make them hotter and saltier. They explained there wasn't much seasoning in the water and the bottom line was that they also believed it to be a cheaper method. So disappointing.
Posted on 1/15/15 at 12:15 pm to BayouBlitz
quote:
And there is no Santa Claus.
Way to ruin my God Damn day. First people are seasoning the outside of crawfish and now there is no fricking Santa Clause. What is this world coming to. Chaos
Posted on 1/15/15 at 12:17 pm to BayouBlitz
quote:
And there is no Santa Claus.
You leave Santa out of this! The magic of Santa Clause indeed exists. Geez.... And, you left out that some people put tomatoes in gumbo and make it thick as stew and that some people put beans in chili and some don't use ground meat...they like it chunky! Oh, and some use tomato products in chili and some use chilis and ground chili only.
Eat it all the way you like it, but don't mess with Santa!!!
I've had some crawfish with seasoning on the outside that were pretty good. I think those folks actually season the water and don't overdo the dry seasonings. They're far from the best, but if you're craving boiled crawfish, it will do the job okay.
Posted on 1/15/15 at 12:18 pm to dualed
I have literally never seen anyone put seasoned salt post boil. I have seen people use additional seasoning like swampdust or louisiana seafood blend to add more spice and allow to soak in the ice chest after, but I have never seen anyone use seasoned salt. I dont think you know what seasoned salt is.
Posted on 1/15/15 at 12:19 pm to dualed
Funniest thing about all of this is the first person I've ever seen do this was about 8 years ago, and a guy from Gretna was boiling them.
It's people all over the state.
It's people all over the state.
Posted on 1/15/15 at 12:27 pm to dnm3305
quote:
seasoned salt
It's salt that is seasoned whether it's swamp dust, Tony's or whatever other salt with seasoning in it that is used. There's no difference to me in what sort of salt or other seasoning is sprinkled over crawfish post boil. I don't care for it. I like them seasoned in the water with no post boil sprinkles.
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