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Posted on 5/28/24 at 8:43 pm to moontigr
I wanna say like $25 for 3 dozen small and $36 for 2 dozen large
Posted on 5/29/24 at 8:02 am to X123F45
quote:
My wife would kill mr if I made another pot of Charro beans
Made a pot with Applewood Smoked Bacon, a few weeks back!
The best I've found at a restaurant, a restaurant in Plaquemine, La.
Cabos Mexican Restaurant Plaquemine
Posted on 5/29/24 at 7:16 pm to LSUDad
quote:
Cabos Mexican Restaurant Plaquemine
It legitimately makes zero sense how good their food is.
Posted on 5/29/24 at 9:14 pm to X123F45
quote:
It legitimately makes zero sense how good their food is.
I thought this was a bean thread? Maybe you should make another pot of Charro's, your wife might help you!
Posted on 5/31/24 at 10:17 am to holygrale
quote:
I wanna say like $25 for 3 dozen small and $36 for 2 dozen large
I've never heard of shoftshell crawfish, I love softshell crab. How often do crawfish molt?
ETA: What I mean is, isn't there a month or a time when blue crabs generally lose their shell? I don't cook them often, but I have been told in the past "its softshell crab time" or whatever? Or is that just BS or just say all summer or whatever? I haven't caught a softshell crabbing in the summer in a long time so I'm guessing its not the summer.
I'm just curious if crawfish are similar to what I've been told and there's a certain time of year they can be found soft?
This post was edited on 5/31/24 at 10:19 am
Posted on 5/31/24 at 10:47 am to baldona
Both are kept in shallow tanks with certain water chemistry, temp, ect. And checked quite often for the beginning stages of molting, then moved to another tank to finish the procces and then be frozen or cleaned and frozen.
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