re: David Chang would make a solid troll on this board

quote:

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He constantly berates the boil method, but does little to research how others cook even in New Orleans. Sprinkle method is easy to find in the restaurants.

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Yeah, the episode kind of annoyed me. I still have yet to try the viet-cajun crawfish, mainly because the places here that serve them get their crawfish frozen from overseas. I'm open to giving it a try, but I'm not optimistic that it will be better than the soak method. It seems like Viet-Cajun is all about getting the sauce on your fingers and lips or dipping it in the sauce. I'd much rather have my meat full of flavor on its own, then have to dip it in a sauce because it's so bland.