- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 7/27/12 at 7:38 am to dpd901
quote:
There ain't a damn thing wrong with Imported Crawfish tails. You'd have a hard time telling them apart from the commerically packed Louisiana Crawfish tails in a stew or Etouffee.
bull
shite
Posted on 7/27/12 at 7:48 am to yellowfin
quote:
There ain't a damn thing wrong with Imported Crawfish tails. You'd have a hard time telling them apart from the commerically packed Louisiana Crawfish tails in a stew or Etouffee.
quote:
bull
shite
Exactly. If you can't tell the difference...you suck at food.
I could tell you the places around town that do, and it was surprising to learn at first, but there are also many that source locally as well. Another reason to avoid chains. They have no choice and almost 100% are selling you Asian seafoods unless stated otherwise on menu.
This post was edited on 7/27/12 at 11:18 am
Posted on 7/27/12 at 11:11 am to JasonL79
quote:
You would have to peel them suckers alive to get raw meat. That may get a little rough on the crawfish peelers.
No kidding.
Posted on 7/27/12 at 11:17 am to TigerExtreme
quote:
What did you use the fat for and why is it now illegal?
Crawfish fat is unbelievably flavorful so using it in crawfish dishes results in terrific flavor. I used it in everything I made with crawfish when it was available.
It doesn't keep long, even frozen, which is the way Langenstein's stored it. Goes rancid in short order and I suspect that's why it's now not legal to sell, though I never researched it. That was the obvious reason.
quote:
Can you not produce your own fat if you bought live crawfish?
You certainly may if you have the patience to extract it from the boiled crawfish. I do not. I don't have the patience for that or even peeling leftover crawfish to use tails in the dish. If I'm peeling them, I'm eating them. I'd rather buy a pound of peeled tails than peel crawfish to get a pound of meat.
If someone finds a way to preserve and sell crawfish fat without affecting the flavor with whatever preservatives are necessary, I'd pay a lot of money to purchase it.
Get to work on that, CIT.
Posted on 7/27/12 at 11:21 am to Gris Gris
quote:Aweee come on GG
I don't have the patience for that or even peeling leftover crawfish to use tails in the dish. If I'm peeling them, I'm eating them. I'd rather buy a pound of peeled tails than peel crawfish to get a pound of meat.
. It's not that bad. I pull up an ice chest or fix me a stiff drink, pull up a chair, and get to peeling. I love leftover crawfish. Can't replicate from the pre-packaged. quote:
If someone finds a way to preserve and sell crawfish fat without affecting the flavor with whatever preservatives are necessary, I'd pay a lot of money to purchase it.
No doubt, but I am inclined to believe it wouldn't be a very economical practice and a fairly limited market.
This post was edited on 7/27/12 at 11:21 am
Posted on 7/27/12 at 11:27 am to LSUAfro
quote:
Aweee come on GG . It's not that bad. I pull up an ice chest or fix me a stiff drink, pull up a chair, and get to peeling. I love leftover crawfish. Can't replicate from the pre-packaged.
I can't peel and not eat them, especially the fat. No will power and if I'm full from eating them, I can't get into fooling with them. I can shell some peas, though!
You're right that the pre-packaged are not the same, but I do like having more control over the salt and seasonings when I cook with tails.
Posted on 7/27/12 at 11:27 am to Gris Gris
quote:I don't care to use boiled tail meat in other dishes, for the most part. The seasoning doesn't always fit. As for leftover boiled ones, my boys don't ever let them go bad.
peeling leftover crawfish to use tails in the dish
Posted on 7/27/12 at 11:28 am to OTIS2
Otis, I can't recall seeing many leftover crawfish at boils. People eat them until they're bloated.
Posted on 7/27/12 at 11:29 am to Gris Gris
Tres simple. Taking the fat knocked of leftover boiled heads, just bring it to a low simmer, cool then freeze it. That is why frozen etouffee doesn't taste rancid. If the fat is slightly cooked it removes/negates the element of the fat that goes rancid.
Posted on 7/27/12 at 11:31 am to CITWTT
Well, the fat is cooked when the crawfish are boiled before you peel them, so does it have to be cooked twice?
Posted on 7/27/12 at 11:34 am to Gris Gris
quote:For my family, I plan on 10 lbs per person...How about you?
Gris Gris
:andimnotkidding:Posted on 7/27/12 at 11:37 am to Gris Gris
I would go for the cooked twice method just on experience with the stuff. I would rather err on the side of caution if I am going to bang heads for a good while. The process of making a bisque is so time consuming and labor intense, I don't want to frick it up over something so trite.
Posted on 7/27/12 at 11:58 am to CITWTT
Chez Francois seafood in upper Lafayette will give you a container of crawfish fat when you buy a pound of peeled crawfish tails from them. Pretty good marketing idea IMO.
Posted on 7/27/12 at 1:08 pm to OTIS2
quote:
For my family, I plan on 10 lbs per person...How about you? :andimnotkidding:
I can't eat 10 pounds. I'm good for about 6 max unless I rest a long time and then I might be able to eat a few more.
Posted on 7/27/12 at 1:10 pm to Sonic Boom
quote:
Chez Francois seafood in upper Lafayette will give you a container of crawfish fat when you buy a pound of peeled crawfish tails from them. Pretty good marketing idea IMO.
I love Chez Francois, but I sure didn't know this. I'm going to have to make it a point to buy some tails from there during the season.This is big news. (don't tell anyone else. they might run out.
) Did you buy any fat from them this past season? So, CIT, if I get the fat from Chez Francois and I cook it a second time, how long could I freeze it if I'm not using it right away?
Posted on 7/27/12 at 1:19 pm to Gris Gris
quote:Neither can Mrs O.She falls for the potato and corn trick every time...rarely clears 3 lbs, I'd guess. My kids will eat crawfish for 3 to 4 days straight, so I always boil much more than one dinner's worth when I can.
I can't eat 10 pounds
Posted on 7/27/12 at 1:24 pm to Gris Gris
About a year, you must get rid of as much air in the container as possible as it is oxygen which causes the rancid to take hold.
This post was edited on 7/27/12 at 1:35 pm
Posted on 7/27/12 at 1:38 pm to OTIS2
quote:
Neither can Mrs O.She falls for the potato and corn trick every time...
I'm not big on potatoes or corn without any butter, so I don't eat much of that, if any. The corn is usually that nasty rubbery frozen corn and I don't like, so I rarely eat that. I'm there for the crawfish. Now, if there's sausage around, I have a hard time passing that up and it substantially reduces my crawfish intake.
Thanks, CIT. I used to keep the frozen stuff from Langenstein's for quite a while and never had a problem. I'd buy it all up when I saw it and it wasn't cheap, either. Had to put things back if I ran across it, back then.
Posted on 7/27/12 at 1:46 pm to Gris Gris
quote:I use that as a decoy/subversion tactic, too. More crawfish for me...
sausage
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News