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1
Posted on 1/15/15 at 12:31 pm to dualed
Crazy
Posted on 1/15/15 at 12:32 pm to Hulkklogan
quote:
It's pretty typical to throw more crab boil and Tony's in the chest and shake it up
never been to a boil in my life that did this
Posted on 1/15/15 at 12:35 pm to Lester Earl
Never saw this til I moved to Texas
Posted on 1/15/15 at 12:39 pm to dualed
I've seen it done once in Texas. Terrible.
Posted on 1/15/15 at 12:39 pm to Gris Gris
Let's not fight about this baws. We can just all make'em like we like'em.
Posted on 1/15/15 at 12:45 pm to TigerHam85
quote:
, and a guy from Gretna
lies. us westbankers know whats up
Posted on 1/15/15 at 12:45 pm to TigerWise
quote:
Never saw this til I moved to Texas
I've seen it more in La than I have in Tx. And I have had them where they did that method on the outside and you never would have known it had you not seen it. But that was only one time and the guy was a professional.
Posted on 1/15/15 at 12:45 pm to BRgetthenet
I don't really care how someone else does their crawfish. I grew up in Opelousas so that's probably why I'm used to seeing the Tony's and crab boil go in afterwards also..
I've had crawfish both ways and frankly I don't really care either way. Crawfish is delicious regardless
I've had crawfish both ways and frankly I don't really care either way. Crawfish is delicious regardless
This post was edited on 1/15/15 at 12:46 pm
Posted on 1/15/15 at 12:49 pm to Y.A. Tittle
quote:
A generic term for:
quote:
additional seasoning like swampdust or louisiana seafood blend
No it's not. Seasoned salt is "Season-all" like this. Please, tell me where the cayenne is on the ingredient list.
"Swampdust" has chiles and cayenne in it. It adds spice and has about 20% of the salt that "Season-all" seasoned salt has. I have boiled for quite a few big commercial events (upwards of 2500 lbs). We have always boiled with only liquid boil and lemons in the water itself and soaked in seasoning (not swampdust but a custom blend) in ice chest post boil. This is the way many resaurants do it as well. My brother was the lead boiler at LA Seafood house and they boiled the exact same way.
Dont be so dense. They are not the same thing, just like I said earlier. I dont think many of you know what seasoned salt is.
This post was edited on 1/15/15 at 12:50 pm
Posted on 1/15/15 at 12:51 pm to Lester Earl
I think its an abomination of the steaming method some people do. My friend married a girl from Basile and her family were crawfish producers... they did a steam method which involved the crawfish in a chest with seasonings. I didn't see it done, but my friend (from Bunkie) said they kicked serious arse. Said the meat was way more tender since they weren't boiled.
I've been to countless boils and everytime someone did this shite they were in fact boiled.
It used to be a way restaurants could serve mild, medium, and spicy while only boiling them one way (mild). Me thinks that's how it ended up in homes. (ETA: In fact we used to get crawfish served that way to us at the Jungle restaurant somewhere down by Opelousas.)
I've been to countless boils and everytime someone did this shite they were in fact boiled.
It used to be a way restaurants could serve mild, medium, and spicy while only boiling them one way (mild). Me thinks that's how it ended up in homes. (ETA: In fact we used to get crawfish served that way to us at the Jungle restaurant somewhere down by Opelousas.)
This post was edited on 1/15/15 at 12:54 pm
Posted on 1/15/15 at 12:54 pm to dnm3305
Whatever. The dude's from Boston apparently. I understood what he meant (and I'm guessing you did as well). 
Would it have been clearer to you if he said "Tonys" instead? That's what I hear people use most often around here for whatever generic "season-all" they want.
Would it have been clearer to you if he said "Tonys" instead? That's what I hear people use most often around here for whatever generic "season-all" they want.
Posted on 1/15/15 at 12:55 pm to Gaston
quote:
It used to be a way restaurants could serve mild, medium, and spicy while only boiling them one way (mild). Me thinks that's how it ended up in homes.
Yes. That's exactly it. We've always boiled them about half as long as typically done and then soaked for approx 15 mins with seasoning in ice chest and rotated ice chest upon serving. This is the easiest way to get consistently tender crawfish and still be able to control the heat for any given batch. The soaking allows them to finish cooking but still allows them to be easy to peel because the were slightly underboiled.
Posted on 1/15/15 at 12:56 pm to Y.A. Tittle
quote:
Would it have been clearer to you if he said "Tonys" instead? That's what I hear people use most often around here for whatever generic "season-all" they want
I suppose, but Tonys still isnt "Season-all" and it's still not what's typically used with post boil seasoning.
Edit: In my mind, if someone is using actual "seasoned salt" (season-all) then yes, it would be salty as shite. That's what he said and attributed that approach as making it too salty.
This post was edited on 1/15/15 at 12:58 pm
Posted on 1/15/15 at 12:58 pm to dualed
quote:
Crawfish covered in seasoned salt, WTF?I moved to Lafayette a little over a year ago.
Huh? Did you misspell Texas? B/c any Louisiana native that ruined a batch of crawfish like that shouldn't be invited to the next boil.
Posted on 1/15/15 at 12:58 pm to dnm3305
quote:
I suppose, but Tonys still isnt "Season-all" and it's still not what's typically used with post boil seasoning.
Probably not technically, but that's more often the generic name I've heard thrown out, than anything else.
Posted on 1/15/15 at 1:04 pm to MSMHater
quote:
B/c any Louisiana native that ruined a batch of crawfish like that shouldn't be invited to the next boil.
Different areas of LA do foods differently, and crawfish is no exception.
Posted on 1/15/15 at 1:09 pm to Y.A. Tittle
quote:
Probably not technically, but that's more often the generic name I've heard thrown out, than anything else.
Not tring to buck you. I suppose it's an Acadiana thing (where Im from) more than a Nola thing (Im assuming where youre from) to call Tonys/SlapYaMamma/Zatarains/Konriko/etc "Cajun Seasoning" and not "Seasoned Salt". This is a technical discussion as most cooking usually is when differentiating between specific ingredients, so I took what he said specifically. Not trying to be an arse.
This post was edited on 1/15/15 at 1:10 pm
Posted on 1/15/15 at 1:16 pm to BRgetthenet
quote:Preach
Let's not fight about this baws. We can just all make'em like we like'em.
Posted on 1/15/15 at 1:22 pm to dualed
Steamed Crawfish is an abomination.
This post was edited on 1/15/15 at 1:23 pm
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