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Started By
Message
re: Dusting boiled crawfish with seasoning before eating -- this is a sin, right?
Posted on 3/7/25 at 10:08 am to Carson123987
Posted on 3/7/25 at 10:08 am to Carson123987
quote:
TX joints send their own trucks and they pay almost double what LA restaurants pay
This cannot be true.
0
Posted on 3/7/25 at 10:31 am to BugAC
quote:
Blue Store fried chicken is run by Koreans and they make the some of the best fried chicken i've ever had.
Well they are Vietnamese. They immigrated to the US in 84.
They didn't know how to fry chicken and the previous owner of Blue Store taught them.
Posted on 3/7/25 at 11:12 am to BigBinBR
i like both ways.....i will say a proper soaked crawfish tends to have more juice but will give you the shits quickly due to the liquid but they do taste a little better
I grew up with season the shite out of the water with liquid boil, regular seasonings, lemons, oranges, boil veggies and remove, then add more seasonings, boil crawfish, place in ice chest with light dusting and let soak for 10-12 min.
not enough dusting to cause residue but these always turn out very very good and consistent
later I discovered letting them soak in the water for a long time. Takes a lot longer, method we do is remove the pot from the fire, place in a 55g drum that is cut off and let the cold water cool the pot slowly on the outside while the crawfish soak. these produce the most consistent but take way longer. they are juicer though
both ways are great if done correctly and 99% of yall would love them either way
now that mustard shite, heavy heavy dusting and all the other bullshite i see...frick off with that. Minced garlic is ok.
I grew up with season the shite out of the water with liquid boil, regular seasonings, lemons, oranges, boil veggies and remove, then add more seasonings, boil crawfish, place in ice chest with light dusting and let soak for 10-12 min.
not enough dusting to cause residue but these always turn out very very good and consistent
later I discovered letting them soak in the water for a long time. Takes a lot longer, method we do is remove the pot from the fire, place in a 55g drum that is cut off and let the cold water cool the pot slowly on the outside while the crawfish soak. these produce the most consistent but take way longer. they are juicer though
both ways are great if done correctly and 99% of yall would love them either way
now that mustard shite, heavy heavy dusting and all the other bullshite i see...frick off with that. Minced garlic is ok.
Posted on 3/7/25 at 1:10 pm to MobileJosh
quote:
Spoken just like someone from "that area". A strange unfounded arrogance completely oblivious to the fact that that they are the dumbest, trashiest most low bred white people on the fricking planet.
I need to visit here more often
Posted on 3/7/25 at 1:11 pm to Midtiger farm
quote:
So he's a massive farmer but doesn't catch enough to supply both?
Let's discuss why crawfish prices have gone astronomically high for people in SLA
Posted on 3/8/25 at 7:56 am to SlowFlowPro
quote:
Let's discuss why crawfish prices have gone astronomically high for people in SLA
First of all they haven't
Price is $2.25 to the farmer right now might bounce back up to $2.50
You can find places in Acadiana that are selling boiled crawfish at $5
The farmer price will be $1-$1.25 in 6-8 weeks when catch starts peaking
Demand is higher because the market has expanded but also acres have more than doubled in the last 10 years
Everyone in industry is working on thin margins with the price of inputs going up and its really about how much volume you can move
Posted on 3/8/25 at 8:35 am to SlowFlowPro
quote:
Let's discuss why crawfish prices have gone astronomically high for people in SLA
Lol
Posted on 3/8/25 at 9:31 am to MobileJosh
quote:
Spoken just like someone from "that area". A strange unfounded arrogance completely oblivious to the fact that that they are the dumbest, trashiest most low bred white people on the fricking planet. Imagine acting like the ability to throw mud covered crustaceans in a pot of boiling water is some kind of culinary feat that can only be duplicated by fellow sawed off knuckle dragging drunk neck tatted dumb frick retards. Thanks for the laughs
I approve of this post.
Posted on 3/8/25 at 10:05 pm to BugAC
quote:
Emeril Lagasse makes damn good southern food, and he's an Italian from New York.
Emeril Lagasse's father is from Quebec, Canada, and his mother was from Portugal. Emeril was born and raised in Fall River, Massachusetts.
When Emeril was hired by the Brennan family, Ella Brennan cooked every item on the menu at Commander's Palace side-by-side with him, saying that she had to "Creolize" him. Emeril was a quick and eager study, and he would put his own creative stamp on New Orleans as well.
Posted on 3/8/25 at 10:28 pm to Midtiger farm
quote:
You obviously can’t if you think a bunch of places in Lafayette are using purely soak methods
Your penchant for presumption is noted once more. Again - not the boiling places/restaurants I frequent, not my family, and not my friends in and around Lafayette.
The method with which I was taught as a lad, to which my family utilizes and has utilized for generations, and to which my friends employ is from the pot to the table - no ice chests and no dusting required. If you cannot tell the difference in the final product and enjoy crawfish in that way, ce la vie; however, such discernment is easy for me and for many others.
Relax.
Posted on 3/9/25 at 11:10 am to Pandy Fackler
quote:
I approve of this post.
That's because you are one of three posters who consistently sucks as much dick as he does.
Posted on 3/9/25 at 11:12 am to X123F45
quote:
quote:
I approve of this post.
That's because you are one of three posters who consistently sucks as much dick as he does.
Who are the other two?
Posted on 3/9/25 at 11:21 am to CnAzInCA
quote:
boiling places/restaurants
Name those places
Posted on 3/9/25 at 11:26 am to Midtiger farm
Whoever buys and boils the crawfish gets to boil/cook them however they’d like.
Some of the best crawfish I’ve had have been steamed then dusted after. If the dusting spice is more fine like powder then it turns out good.
I dont do it but to each their own.
Some of the best crawfish I’ve had have been steamed then dusted after. If the dusting spice is more fine like powder then it turns out good.
I dont do it but to each their own.
Posted on 3/10/25 at 1:32 pm to TDsngumbo
quote:
Someone's trying to tell me this is a Louisiana thing but I've only seen people outside the state do this. It's retarded, right?
I watched some NOLA folks cook 2 sacks of crawfish in nothing but a shite load of margarine. They didn't add any seasoning until the crawfish was moved out of the boil and into a couple of large coolers and they stirred it all up with a cook paddle.
Posted on 3/10/25 at 1:44 pm to CnAzInCA
quote:
not my family, and not my friends in and around Lafayette.
quote:
for generations,
quote:
ce la vie
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