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Started By
Message
re: Dusted Crawfish????
Posted on 6/30/20 at 5:59 pm to Tiger Ryno
Posted on 6/30/20 at 5:59 pm to Tiger Ryno
Lol
0
Posted on 6/30/20 at 5:59 pm to Loup
quote:
was a pretentious prick about my boiling method. Wouldn't even try one and was very vocal that they were shite crawfish.
I would have told him to gtfo
Posted on 6/30/20 at 9:18 pm to Bullfrog
quote:
11.55 lbs potatoes, Bag of baby carrots,8 onions, pack of mushrooms, 6 garlic heads, lb of Hillshire sausage,
Boil a sack at a time. Add to water:
2 busted boil bags (3-4 is better)
16 oz liquid boil
Zatarains Crab Boil Jug boil 3 lb 5 Oz LBS.
Lemon juice 8 oz
1/2 salt carton
6 garlic heads sliced in half.
1/2 jar cayenne
Jar of chopped jalapeños
4 oz vegetable oil.
11:50 Flame start
12:20 garlic pods sliced in half and dumped in.
12:22 Drop Crawfish
12:32 back to rolling boil.
Turned down heat. 7 minutes low boil.
Let soak 20 mins. (Should have been longer and just wait till they sink in the water. )
1:00 Pour crawfish in an old or styrofoam ice chest (Most plastic ice chests will warp.) with a helper simultaneously pouring Tony’s and a whole Worcester bottle 16. Close the lid and do not open for 20 mins at least, while veggies boil.
Add 3/4 carton salt and 1/3 jar liquid crab boil.
1:06- 11.55 lbs potatoes, 8 onions
1:14 carrots, sausage and
1:20 corn and mushrooms
1:30 turn off fire
Pour on veggies on table then dump the crawfish on top.
you are such a troll 
Posted on 6/30/20 at 10:06 pm to BugAC
quote:
It really isn't hard to season a 2nd batch if you know what you are doing
What about your 100th sack? How’s that one gonna come out?
Posted on 6/30/20 at 10:45 pm to yellowfin
quote:
What about your 100th sack? How’s that one gonna come out?
Are you only boiling 1 sack at a time?
Posted on 7/1/20 at 8:00 am to Bullfrog
quote:
Bullfrog
Disgusting
Posted on 7/1/20 at 8:49 am to Loup
quote:
new orleans folks
quote:
pretentious prick
Checks out.
Posted on 7/1/20 at 9:02 am to Loup
quote:
The neighbor is one of those new orleans folks who thinks that city is god's gift to Louisiana cuisine. He came over for a boil and was a pretentious prick about my boiling method. Wouldn't even try one and was very vocal that they were shite crawfish. He was close to being knuckle checked. It's fine if you don't like it but don't be a prick about somebody offering you free crawfish.
whoever does the buying/boiling makes the rules. if you dont want to eat them, fine. but dont make a scene and cry about someone else's boil method. would've run him off quick, what a dbag
Posted on 7/1/20 at 9:10 am to Carson123987
quote:
whoever does the buying/boiling makes the rules. if you dont want to eat them, fine. but dont make a scene and cry about someone else's boil method. would've run him off quick, what a dbag
I told him if he didn't shut up about it I would sling him around by his pony tail. His wife is a very nice lady so I did not want to make a big scene.
Posted on 7/1/20 at 12:59 pm to Midtiger farm
quote:
most crawfish restaurants that serve large volume.
Can someone confirm this? I've always heard that is how most restaurants do their crawfish. It kind of make sense as it is a much more efficient method to get crawfish out. I've noticed that the heads are usually dry at restaurants, which would indicate dusting. I also haven't had any at a restaurant in a long time.
Posted on 7/1/20 at 1:12 pm to dtett
quote:
So the folks in Texas found that if you boil the crawfish in normal/salted water then dust them with seasoning, you end up with a more efficient cooking method.
It's about speed, not quality. Some commercial boilers do it, and I make it a point to tell them it ain't worth a shite.
This post was edited on 7/1/20 at 1:13 pm
Posted on 7/1/20 at 1:26 pm to mofungoo
quote:
Some commercial boilers do it, and I make it a point to tell them it ain't worth a shite.
While I don't use dusting method at home, I've had it that way from some restaurant and commercial boilers, and it came out just fine.
You're a big, macho man for making that point to tell them every time their crawfish "ain't worth a shite". You must also be awesome at large quantity boiling. Wish I could have the pleasure of trying your superior product.
Posted on 7/1/20 at 2:43 pm to Magazine St
Coach O has one of these
Posted on 7/1/20 at 11:28 pm to ragincajun03
quote:
Who is Jordy? Serious question.
No one ever answered this
Jordy Hultberg has/ had a show on 103.7
This post was edited on 7/1/20 at 11:30 pm
Posted on 7/2/20 at 8:40 am to jennyjones
quote:
Jordy Hultberg
Oh, that dude?
Posted on 7/2/20 at 10:24 pm to Magazine St
quote:
Listened to T-Bob and Jordy this morning and the topic of “dusted crawfish” came up. I’m a life long southern Louisiana boy and never heard of the term. This sounds like something that originated in Texas. What is this......????
Some communist frickery. Do you dust the corn and potatoes too?
Posted on 7/3/20 at 2:27 pm to ragincajun03
quote:
Jordy Hultberg
Oh, that dude?
So I just noticed that there is a Jordy Colotta doing sports radio in BR now with T Bob Hebert. I assume that’s who they are talking about instead of Jordy Hultberg who has a sports radio show in the lafayette market .
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