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Started By
Message
1
Posted on 3/17/16 at 9:38 am to JasonL79
quote:At one point the folks in New Orleans considered crawfish "poor" people food, and wouldn't eat it. The "swamp" people have been messing with crawfish long before New Orleans started.
What makes Houma/Raceland the 'center of the universe' or more than New Orleans for crawfish?
Posted on 3/17/16 at 9:39 am to JasonL79
quote:
What makes Houma/Raceland the 'center of the universe' or more than New Orleans for crawfish?
Crawfish use to be pauper food. Not many people from big cities ate them.
Posted on 3/17/16 at 10:28 am to JasonL79
quote:
What makes Houma/Raceland the 'center of the universe' or more than New Orleans for crawfish?
hmmm
terrebonne/lafourche is not the center of the universe for crawfish, but compared to new orleans it's a different solar system
This post was edited on 3/17/16 at 10:30 am
Posted on 3/17/16 at 11:03 am to Honky Lips
quote:Yeah, New Orleans can take credit for some of Louisiana's best foods, but crawfish is not one
terrebonne/lafourche is not the center of the universe for crawfish, but compared to new orleans it's a different solar system
This post was edited on 3/17/16 at 11:04 am
Posted on 3/17/16 at 11:20 am to Honky Lips
Had some great crawfish last night with a few clients in Deer Park, TX. Big and spicy. We orders some apps and it came with several containers of ranch sauce. Not gonna lie, dipping the sausage and mushrooms in the ranch was pretty outstanding and helped cool off the burn from the crawfish.
If remoulade is available I might dip every 10th tail just to change up the flavor profile. It helps when you're starting to feel full and don't want to stop eating.
All of this said, having dips on tables to accommodate the different taste buds of numerous people enjoying crawfish is okay in my book.
If remoulade is available I might dip every 10th tail just to change up the flavor profile. It helps when you're starting to feel full and don't want to stop eating.
All of this said, having dips on tables to accommodate the different taste buds of numerous people enjoying crawfish is okay in my book.
Posted on 3/17/16 at 11:37 am to sjmabry
quote:
Yeah, New Orleans can take credit for some of Louisiana's best foods, but crawfish is not one
I don't know anyone that's ever even insinuated that though?
Posted on 3/17/16 at 11:50 am to MightyYat
quote:
I don't know anyone that's ever even insinuated that though?
i run into overly-proud people like this all the time in the city....usually uptown. had one guy tell me recently that if it "wasnt new orleans it wasnt cajun."
This post was edited on 3/17/16 at 11:50 am
Posted on 3/17/16 at 11:51 am to Honky Lips
quote:
i run into overly-proud people like this all the time in the city....usually uptown. had one guy tell me recently that if it "wasnt new orleans it wasnt cajun."
Come the frick on. No one Uptown told you that shite.
Posted on 3/17/16 at 11:53 am to TheIndulger
quote:
quote:
Good crawfish don't need any dip
People in Houma know how to berl
People in Nola don't know how to read
Ok I agree I fricked up being the first response and didn't read the OP right
Eating crow for lunch
I will stick to my statement that 'people down the bayou (tbone and lafourche) know you to Berl their short asses off.
Posted on 3/17/16 at 12:14 pm to sjmabry
quote:
At one point the folks in New Orleans considered crawfish "poor" people food, and wouldn't eat it.
When was this, 50 years ago? I'm in my late 30's and don't ever remember this. Now I've heard it before but never experienced it.
Posted on 3/17/16 at 12:15 pm to Honky Lips
This thread sucked from the start and has continued to at an alarming pace.
Posted on 3/17/16 at 12:18 pm to Boomshockalocka
quote:
generally prepared better(ie taste)
I'll give you the first one but not this one. Boiling crawfish is not rocket science. I've eaten crawfish all over the state and can barely tell the difference between most areas of the state. The only area I can tell a difference is to the west where some dust the seasoning on them.
Posted on 3/17/16 at 12:27 pm to JasonL79
quote:
When was this, 50 years ago? I'm in my late 30's and don't ever remember this. Now I've heard it before but never experienced it.
I grew up in Arabi but went to school in N.O. so I had a lot of friends from the city. I'm 37 and I've never heard anyone from there say bad shite about crawfish. However, people from Da' Parish know how to boil shite so I certainly never had that problem.
Posted on 3/17/16 at 12:28 pm to JasonL79
Crawfish didn't really become reasonably available in New Orleans until the 70s.
You also couldn't buy propane cooking set ups - you had to put a rig together yourself. My dad, an engineer, made one out of a burner from a water heater and tapped it into our house natural gas line.
I'm not sure how my dad came to know about crawfish, but he would try any food at least once and traveled around the state a lot. I'm sure glad he found out, though.
My dad took us to the spillway to get them. You could buy nets at bait shops or Schwegmann's, but the seafood places didn't sell crawfish that I know of. I remember bringing some crawfish over to a friend's house because they didn't know what they were.
Way back, even folks in southwest louisiana didn't generally eat them, just poor Cajuns mainly. My grandfather, who lived in Welsh and was not a Cajun, used to talk about going over to a poor friend's house for dinner. He told my mom that she was going to eat whatever showed up on the table. They had crawfish for the 1st time. This was in the 30s.
I have heard, but can't verify, that crawfish were promoted as an under-utilised resource for eating during the Depression.
You also couldn't buy propane cooking set ups - you had to put a rig together yourself. My dad, an engineer, made one out of a burner from a water heater and tapped it into our house natural gas line.
I'm not sure how my dad came to know about crawfish, but he would try any food at least once and traveled around the state a lot. I'm sure glad he found out, though.
My dad took us to the spillway to get them. You could buy nets at bait shops or Schwegmann's, but the seafood places didn't sell crawfish that I know of. I remember bringing some crawfish over to a friend's house because they didn't know what they were.
Way back, even folks in southwest louisiana didn't generally eat them, just poor Cajuns mainly. My grandfather, who lived in Welsh and was not a Cajun, used to talk about going over to a poor friend's house for dinner. He told my mom that she was going to eat whatever showed up on the table. They had crawfish for the 1st time. This was in the 30s.
I have heard, but can't verify, that crawfish were promoted as an under-utilised resource for eating during the Depression.
This post was edited on 3/17/16 at 12:30 pm
Posted on 3/17/16 at 12:29 pm to JasonL79
My people DTB always have to have the dip. I can do without it as my crawfish eating technique doesn't have a dip step in it.
Posted on 3/17/16 at 12:42 pm to Stadium Rat
quote:
Crawfish didn't really become reasonably available in New Orleans until the 70s.
Scramuzza was selling them in the 50s and 60s wasn't he? My dad had pictures from before Betsy of them boiling in the backyard.
Posted on 3/17/16 at 12:47 pm to Tigerdew
quote:I could be wrong, I'm just going by my recollection as a kid in Metairie. We caught them ourselves in the 60's, but by the time I was a senior in HS (76), you could buy them boiled at Pat's seafood on Veterans.
Scramuzza was selling them in the 50s and 60s wasn't he? My dad had pictures from before Betsy of them boiling in the backyard.
I have heard that crawfish etouffe was on the menu at old time New Orleans restaurants like Antoine's and Bon Ton, so they weren't unheard of, just not mainstream. Antoine's probably had crawfish as part of it's French tradition (even Napolean ate crawfish). Bon Ton was the first Cajun restaurant in NO.
This post was edited on 3/17/16 at 12:52 pm
Posted on 3/17/16 at 2:50 pm to bossflossjr
quote:
Not putting condiments on my crawfish.
Posted on 3/17/16 at 4:02 pm to Boomshockalocka
quote:Key word here being "from", as in New Orleanians living, working and cooking in New Orleans. They had been New Orleanians long enough to work on streetcars for many years, quit that job and open a restaurant and later name a sandwich they made after their fellow New Orleanians and have the name stick.
Poboy was created by 2 brothers from lafourche parish.
Peacemaker sandwiches, which were made with fried oysters on French bread, were known in New orleans and San Francisco since the late 1800's. The Martins named the sandwich. They didn't invent it.
This post was edited on 3/17/16 at 4:21 pm
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