re: David Chang prefers seasoning on the outside of crawfish

quote:

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That way you get the nice bit of spice on your lip with the juicy meat right after.

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If you're peeling the crawfish, how do you get any of the seasoning?

For peeling vets, all we do is pinch the tail and get the meat out so that's even less than someone getting it all over their hands and then on the food.

I just think it's silly that you'd season something, not directly, but in a way that you're only going to taste it because it gets on your hands. That'd be like eating a hot dog, and instead of putting any of the condiments directly on it, you just squirt them on your hands