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re: Crawfish: Boiled to Live conversion
Posted on 3/7/11 at 7:41 am to LSUPHILLY72
Posted on 3/7/11 at 7:41 am to LSUPHILLY72
quote:with a little corn and taters, should be plenty for 10 yankees..
If I buy a 40 lbs sack of LIVE crawfish
0
Posted on 3/7/11 at 7:45 am to LSUPHILLY72
quote:
I have a friend in PA that wants me to drive up some crawfish for a "Pennsylvania Crawfish Boil." He wants to sell tickets to the crawfish boil that will guarantee everyone X-Number of LBS of Boiled Crawfish (I am thinking 3+ Corn and Potatoes...like Sammy's).
you better sell a lot of crawfish to make that profitable
Posted on 3/7/11 at 7:50 am to yellowfin
quote:
you better sell a lot of crawfish to make that profitable
Or make it $40 per head.
Posted on 3/7/11 at 7:57 am to yellowfin
quote:
you better sell a lot of crawfish to make that profitable
Not looking to make a profit...just looking not to lose money.
Thanks to all for the help!
Posted on 3/7/11 at 8:40 am to LSUPHILLY72
Are you going to ship the crawfish overnight or drive there?
Posted on 3/7/11 at 8:47 am to yellowfin
quote:
Are you going to ship the crawfish overnight or drive there?
If it occurs I will be driving. I don't trust those Yankee's cooking it. Hell...I don't trust many down here to cook them right.
Posted on 3/7/11 at 9:06 am to LSUPHILLY72
If it's only a couple sacks, I would seriously think about overnighting them and flying up there. Unless you have a truck with a box on the back it's gonna be hard to keep crawfish alive for a trip that long.
Posted on 3/7/11 at 9:18 am to yellowfin
quote:
If it's only a couple sacks, I would seriously think about overnighting them and flying up there. Unless you have a truck with a box on the back it's gonna be hard to keep crawfish alive for a trip that long.
I have done it before...You just have to keep ice on them and check on them regularly.
Posted on 3/7/11 at 9:22 am to JasonL79
quote:
So if you start with 100lbs live, you should get 80-85lbs boiled.
So if he ignores and just buys the crawfish at 3.25-3.5 per person expecting to serve 3 he ends up right where he needs to be.
Say he has 30 people. Buys 105 pounds (of course that gets into the 3 sack range which can vary in weight of what you can get)
But that would yield right around 90 pounds and 3 pounds per.
Of course my figures do not include transporting them to Philly. I would factor in more of a die off (or just serve them with straight tails to the yankees they wont know the difference) lol
Posted on 3/7/11 at 9:26 am to Catman88
quote:
I would factor in more of a die off (or just serve them with straight tails to the yankees they wont know the difference) lol
I will tell them to "look for the ones with the straight tails...they are the best!"
Posted on 3/7/11 at 9:30 am to LSUPHILLY72
How many are you buying for? I have always found the 3 sack range to get really tricky in that I always end up with a lot more crawfish than I really needed. Unless you can find a supplier with sacks widely varying in weight.
All depends on what the avg weight of a sack in at the time of year. Normally its 30-40 pounds. So if you need 100 pounds you end up short or over depending on sack sizes.
All depends on what the avg weight of a sack in at the time of year. Normally its 30-40 pounds. So if you need 100 pounds you end up short or over depending on sack sizes.
Posted on 3/7/11 at 9:33 am to Catman88
quote:
or just serve them with straight tails to the yankees they wont know the difference
Myth Busted
quote:
In summary, dead crawfish, even after five days in a cooler, exhibited about the same degree of curl as live crawfish when cooked.
Posted on 3/7/11 at 9:42 am to yellowfin
Interesting..
So LSU is wasting state money having crawfish boils claiming they are performing science huh?
They left out how much beer was consumed in the study.
So LSU is wasting state money having crawfish boils claiming they are performing science huh?
They left out how much beer was consumed in the study.
Posted on 3/7/11 at 9:55 am to LSUPHILLY72
OK, I'll play: Here's your conversion Ratio:
X = live
Y = boiled
X/1.000 = Y/1.037
Y accounts for a fraction more due to fluid retainage from boiling. Should we also factor in a dipping sauce in our Y conversion ratio?
X = live
Y = boiled
X/1.000 = Y/1.037
Y accounts for a fraction more due to fluid retainage from boiling. Should we also factor in a dipping sauce in our Y conversion ratio?
Posted on 3/7/11 at 9:57 am to Catman88
I just want to find how and where you apply for that job.
This post was edited on 3/7/11 at 10:01 am
Posted on 3/7/11 at 9:57 am to Count Chocula
I think you should just fly them down here and have a crawfish boil.
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