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Posted on 2/10/12 at 10:22 pm to pooponsaban
IDK... I thought pretty much everyone who eats crawfish knew about Hawk's... it's considered by most to be the best boiled crawfish you can buy. Some like Cajun Claws in Abbeville, but I personally prefer Hawk's, although I've noticed the size of the mudbugs decline over my past few visits.
Posted on 2/10/12 at 10:23 pm to TulaneUVA
I had them in January and they were great. A real treat. I went to call my grandma then remembered they are both dead.
Posted on 2/10/12 at 10:23 pm to Kid Nickels
It's mostly because of the purging process they use
Posted on 2/10/12 at 10:23 pm to yellowfin
You can either rehab the lazy ones or breed the strong ones (Hawk's).........either way...the prices are high at this point.
You should do well.
You should do well.
Posted on 2/10/12 at 10:24 pm to yellowfin
Correct. You can definitely tell the difference.
Posted on 2/10/12 at 10:25 pm to yellowfin
The washing/cleaning/purging is the most crucial step in a boil. A dirty crawfish cannot be made good.
Posted on 2/10/12 at 10:26 pm to G Vice
Thanks for the app tip
Posted on 2/10/12 at 10:27 pm to pooponsaban
From the Hawk's website:
quote:
Select, live, hand graded crawfish are placed in a "live well" and are subjected to a slow moving current of fresh, aerated water for up to a 24 hour period. The rural location allows us to use fresh undergound water, as chlorinated water is toxic to the crawfish. The result is a much "cleaner" crawfish, devoid of most of the mud and debris usually associated with boiled crawfish. Traditional purging, which consists of simply putting crawfish in salted water for a few minutes, results in only a minimal, superficial cleaning. You can't help but notice the lack of "grit" and the often bright yellow color of the "fat", signifying the cleanliness of a truly purged crawfish! Most people also realize a richer, more savory flavor in our crawfish.
Posted on 2/10/12 at 10:27 pm to Kid Nickels
The debate is about to purge or not to purge. And if so ....how to do it. Flush/rinse the shite out of them with water, or actually purge them with salt water. Most favor the former.
Posted on 2/10/12 at 10:27 pm to LSUfoosball
Posted on 2/10/12 at 10:27 pm to LSUfoosball
Still call first. The app lacks a lot of places and could easily be days or a week behind.
Posted on 2/10/12 at 10:29 pm to yellowfin
So I'm guessing we have our purging process down pat.
Posted on 2/10/12 at 10:30 pm to Kid Nickels
I know there is a food board, but who in the hell goes there
Uhh pretty much anyone interested in stroking their own over-inflated ego. you know self-important types
quote:
Uhh pretty much anyone interested in food??
Uhh pretty much anyone interested in stroking their own over-inflated ego. you know self-important types
Posted on 2/10/12 at 10:34 pm to dke2
quote:
Uhh pretty much anyone interested in stroking their own over-inflated ego
describes me pretty well
Posted on 2/10/12 at 10:36 pm to Kid Nickels
quote:
Uhh pretty much anyone interested in stroking their own over-inflated ego
describes me pretty well
and drives a hyundai
Posted on 2/10/12 at 10:44 pm to dke2
$3.50 boiled
$2.99 live
in Slidell
$2.99 live
in Slidell
Posted on 2/10/12 at 10:44 pm to dke2
I get em at LA Boilers or Louisiana Cajun Seafood
This post was edited on 2/10/12 at 10:59 pm
Posted on 2/10/12 at 11:04 pm to Kid Nickels
Purge with fresh water. Several times over until the water runs clear.
Purging with salt makes the finished product too salty.
Purging with salt makes the finished product too salty.
Posted on 2/10/12 at 11:24 pm to G Vice
quote:
go to thecrawfishguy.com and download the app.
App will ask for your zip code and you can tap choices for boiled crawfish or live crawfish from your location. The app will give you prices also.
I actually interviewed the owners of The Crawfish Guy yesterday (I'm a reporter for The Daily Advertiser in Lafayette).
He's in the Acadiana and Baton Rouge markets now (including the areas right outside BR) and is launching the New Orleans market on March 1. He hopes to have Texas and the rest of La. by next crawfish season.
Keystrokes to fresh crawfish / Website, iPhone app put 2012 spin on classic Cajun tradition via The Daily Advertiser, 2/10/12
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