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Posted on 1/30/09 at 8:55 pm to Hero0831
quote:
ETA: I will give anyone $100 if they can accurately taste the difference between the two.
I would take your $100 quickly.
Posted on 1/30/09 at 9:01 pm to Mo Jeaux
quote:
These sneaky companies will even try to fool you. I once picked upsome catfish (kind of hard to find up North) with an American flag on the packaging and a company name of "American Seafoods." On the bottom of the packaging in small letters was the phrase "fish raised in China."
This is true. Here is a good example of them using the name Boudreaux's and a Louisiana state symbol on the packaging to fool people into believing they are Louisiana crawfish if you don't look carefully. Notice the "Product of China" at the bottom right.
Posted on 1/30/09 at 9:17 pm to Hero0831
quote:
I hate to ask this question, but honestly, what is the honest distinction between Chinese and Louisiana crawfish? I mean a zebra in Africa is the same zebra at the Audubon zoo. I understand the whole "buy local" thing and support it wholeheartedly, but I have never heard a logical or palatable reason to prefer one more than the other.
ETA: I will give anyone $100 if they can accurately taste the difference between the two.
Send me your money right away. I can pick them out anywhere. I had a party catered some years ago. Crawfish cardinale was served. One bite and I knew the caterer used the cheaper Chinese crap. Called them out on it. Had the dish taken off the table and didn't pay for it. They are nasty. I'd be surprised to hear that anyone can't tell the difference. If I can't use LA crawfish, I do without. They taste like bad cardboard and I don't buy Chinese crawfish over LA as a principle matter.
Posted on 1/30/09 at 9:21 pm to Hero0831
When & where?
Posted on 1/30/09 at 9:22 pm to Hero0831
E
quote:
TA: I will give anyone $100 if they can accurately taste the difference between the two.
I will take that bet any day of the week and take your 100 dollars time and time again. Complete differnt.... Chinese crawfish are not packed with the fat and taste dried and rubbery, they also raise them in ponds that are overcrowded and never drained like rice feilds and the water gets very rancid
Now what I do have a problem with is when the news does an interview with boudreaux the crawfish farmer and he is whinning about people not supporting Louisiana farmers while he is driving his boat with a Yamaha engine and pulling it with a Toyota truck
Posted on 1/30/09 at 10:39 pm to Tigerpaw123
quote:
Chinese crawfish are not packed with the fat and taste dried and rubbery
I agree...texture is completely different, sometimes chewier, and Chinese crawfish are not as "rich" tasting as LA. The also sometimes have a different smell (fishier?) sometimes.
With that said, I made etouffee (sp?) w/frozen Chinese crawfish last month and they actually weren't too bad, but they were still different.
Posted on 1/30/09 at 10:44 pm to Dorothy
Spanish are way better than Chinese but still not as good as LA (do they still sell spanish?)
Posted on 1/31/09 at 8:44 am to Gris Gris
Piccadilly has been at least partially using them in their etouffee. Nasty stuff. Smaller than a dime and taste like arse. Their etouffee used to be decent years ago. Not anymore
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