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Started By
Message
re: People who use crawfish dip bastardize the crawfish boil and should be asked to leave.
Posted on 6/6/17 at 9:41 am to DupontsCircle
Posted on 6/6/17 at 9:41 am to DupontsCircle
So by your logic, we should ban any sauce that accompanies the main course. Looks like we'll be getting rid of:
-chimichurri
-texas BBQ sauce
-horseradish cream for steaks
-sweet and sour sauce
-hollandaise
-cocktail sauce
-demi glace
-remoulade
Should I go on?
-chimichurri
-texas BBQ sauce
-horseradish cream for steaks
-sweet and sour sauce
-hollandaise
-cocktail sauce
-demi glace
-remoulade
Should I go on?
0
Posted on 6/6/17 at 9:45 am to Deactived
quote:
I don't cry inside though. I just go about my business.
Nobody is crying. I thought this was something the entire board could unite behind. I wanted to rally against crawfish dip.
To me, and I would agree most actual cajuns, this is like putting steak sauce on a premium steak.
Posted on 6/6/17 at 9:48 am to Damone
quote:
If you need dip for all of that then your boil recipe must suck arse.
quote:
You come to my house and there will be copious amounts of dip for potatoes, sausage and whatever else YOU wanna drag through there. If the crawfish tail is one of those things, knock YOURSELF out.
Couple key words there for you sport.
And my boil is 2 cups of liquid Zat and a bag and a half of Chackbay....plus all the incidentals (onions, celery, garlic, garlic powder, lemons, etc). It hardly sucks arse. Quite the opposite in fact. But go ahead and assume that because some folks like to dip their potatoes and sausage in a dip because the recipe sucks...it helps us identify the dumbasses in here.
Posted on 6/6/17 at 9:49 am to DupontsCircle
quote:
To me, and I would agree most actual cajuns
I guarantee at least 75% of boils in Acadiania will have dip on the table.
Posted on 6/6/17 at 9:50 am to DupontsCircle
And where did you get your "actual Cajun" credentials baw?
Asking for the chauvin/cocodrie/dularge/dulac folks.
Asking for the chauvin/cocodrie/dularge/dulac folks.
Posted on 6/6/17 at 9:53 am to DupontsCircle
quote:
Nobody is crying. I thought this was something the entire board could unite behind. I wanted to rally against crawfish dip.
Can't join in. The next item on my food correction agenda is to get bigger salad plates at Chimes.
That's priority #1
Posted on 6/6/17 at 9:53 am to DupontsCircle
I cook all over the state and it's usually about 50/50 on people that use it or don't use it
Posted on 6/6/17 at 9:56 am to GeauxTigers0107
quote:
Couple key words there for you sport.
Hey man, no need to get testy. It's not my fault your boil recipe is so sub par that your attendees are forced to douse their items in sauce. Not a problem I have.
Posted on 6/6/17 at 9:59 am to DupontsCircle
quote:
and should be asked to leave
quote:You are a bad person and should probably be eliminated.
These people should be led to their cars by the ears
Posted on 6/6/17 at 10:00 am to GeauxTigers0107
quote:
And my boil is 2 cups of liquid Zat and a bag and a half of Chackbay....plus all the incidentals (onions, celery, garlic, garlic powder, lemons, etc).
Sounds terrible. Not even any red pepper? Amateur.
Posted on 6/6/17 at 10:03 am to yellowfin
I don't cook all over the state but I'm guessing it's women mostly
Posted on 6/6/17 at 10:06 am to Deactived
quote:
Can't join in. The next item on my food correction agenda is to get bigger salad plates at Chimes.
I'm not saying it deserves one but I'm going to need a better impact and effect study on this topic. Or at least a few lines of reasoning.
Posted on 6/6/17 at 10:07 am to DupontsCircle
quote:
To me, and I would agree most actual cajuns, this is like putting steak sauce on a premium steak.
1) My wife is the first person our family line that is not strict Cajun French. There hasn't been a non-French name in our lineage until my wife who is Irish/Italian.........she's one of the first people I've known that had never used crawfish dip
. It's also pretty difficult to grow up in further south LA than me. Your argument is invalid. 2)Comparing crawfish to premium steak is stupid. They are damned near bugs that live in nastiest of conditions. People will get them out of roadside ditches!!! We cook them in water seasoned so much that the steam will make you choke just so that we can get some flavor into them. Yet adding a sauce is over the line???? Obviously they come out great even without, but lets not pretend like they are some pure delicacy like sushi grade tuna that we don't want to drown out the natural flavors.
This post was edited on 6/6/17 at 10:11 am
Posted on 6/6/17 at 10:07 am to DupontsCircle
You sure are doing your best to avoid my questions
Posted on 6/6/17 at 10:07 am to DupontsCircle
Posted on 6/6/17 at 10:08 am to Damone
Testy?
You triggered baw? I point out your lack of reading comprehension and all you can come back with is
My recipe is right there for you to read. If you know anything at all about boiling crawfish (which I'm seriously starting to doubt) then you'd be able to deduce from the ingredients posted that it is far from subpar. But keep doing you bro. It's good comedy, if nothing else.
You triggered baw? I point out your lack of reading comprehension and all you can come back with is
quote:
It's not my fault your boil recipe is so sub par
My recipe is right there for you to read. If you know anything at all about boiling crawfish (which I'm seriously starting to doubt) then you'd be able to deduce from the ingredients posted that it is far from subpar. But keep doing you bro. It's good comedy, if nothing else.
Posted on 6/6/17 at 10:11 am to GeauxTigers0107
quote:
Damone
Ignore.
Posted on 6/6/17 at 10:13 am to AlxTgr
Good advice.Posted on 6/6/17 at 10:24 am to Honky Lips
My cajun credentials are that I was born and raised at the end of highway 1, my family is cajun french and we don't use crawfish dip.
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