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Started By
Message
1
Posted on 4/20/15 at 11:29 am to LSUzealot
quote:
I'm down…let's Uber it
Was last night. I rode my fixie.
Posted on 4/20/15 at 12:48 pm to unclebuck504
quote:
I've been told they use liquid, but also add sugar to the boil ... you ever heard of this?
I've heard this as well although I don't eat at many Asian seafood markets in the city.
Heard about some crazy concoctions Asians make for boiling crawfish in other states also.
Posted on 4/20/15 at 12:55 pm to Samso
True for most places but not all
tighter market
they want the cheapest available
lots of guys in the wholesale business won't even go to new orleans
eta: there's a reason boiled crawfish are an average of $3 a pound cheaper down there
tighter market
they want the cheapest available
lots of guys in the wholesale business won't even go to new orleans
eta: there's a reason boiled crawfish are an average of $3 a pound cheaper down there
This post was edited on 4/20/15 at 12:58 pm
Posted on 4/20/15 at 1:03 pm to yellowfin
quote:
they want the cheapest available
quote:
tighter market
Lots of Asian markets in New Orleans.
This post was edited on 4/21/15 at 8:50 am
Posted on 4/20/15 at 1:39 pm to Samso
Could be the use of imported crawfish in NO.
Posted on 4/20/15 at 1:43 pm to gmrkr5
quote:
I have never heard that, ever
How could that even be possible?
Posted on 4/21/15 at 8:52 am to yellowfin
quote:
eta: there's a reason boiled crawfish are an average of $3 a pound cheaper down there
What are they charging for boiled up your way?
I think they are around $3.00-$4.00/lb here depending on where you go.
Posted on 4/21/15 at 10:47 am to JasonL79
I paid $6 last week
Posted on 4/21/15 at 11:13 am to yellowfin
I think the last time I went to a restaurant and actually bought crawfish was 2007. Never really understood why people do that.
Between friends, family, and myself, I'm averaging hosting/going to a boil probably once a week during season.
Between friends, family, and myself, I'm averaging hosting/going to a boil probably once a week during season.
Posted on 4/21/15 at 2:08 pm to JackTheStripper
I brought customers out to eat, I don't eat crawfish at all
Posted on 4/21/15 at 4:15 pm to yellowfin
Wasn't directed at you, just a general comment.
Posted on 4/21/15 at 4:22 pm to yellowfin
What?? I'm surprised by this. You sell and cater/cook them but don't eat them? Kind of like a mechanic not working on his car or a carpenter neglecting his house I suppose
Posted on 4/21/15 at 4:24 pm to thickandthin
A dentist with a jacked up grill
Posted on 4/21/15 at 4:31 pm to thickandthin
Fin is actually a vegan
He does the crawfish thing because he is a sadist as well
He does the crawfish thing because he is a sadist as well
Posted on 4/21/15 at 4:53 pm to Rouge
L o friggin' l
Posted on 4/21/15 at 9:25 pm to thickandthin
When you see as many as me you get tired of them
Posted on 4/22/15 at 8:10 am to yellowfin
quote:
When you see as many as me you get tired of them
I used to be the same way when we had our seafood docks and processing plants. I miss it now.
Posted on 4/22/15 at 8:13 am to yellowfin
quote:
I paid $6 last week
Why is this? The crawfish should be similar priced by you.
Is it because they work on higher markup? Or is it because they use purged (the real way) crawfish? Or they use graded? Combination of everything?
Posted on 4/22/15 at 8:34 am to JasonL79
Where you buy them in NOLA can make a huge difference in price. Go prices a lb of crawfish at a tourist trap then price a lb at a seafood market. There can be a $5 price difference.
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