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Posted on 4/15/12 at 10:12 pm to joeleblanc
Your recipe is stupid. It takes no variables into account. I'm glad you have results, but it's a dumb recipe/cockling method to tell people to use across the board.
ETA: I just re-read you recipe. I hope you were joking. I just heat up tail meat and dump swamp dust on my hands and eat. Retard.
ETA: I just re-read you recipe. I hope you were joking. I just heat up tail meat and dump swamp dust on my hands and eat. Retard.
This post was edited on 4/15/12 at 10:16 pm
Posted on 4/15/12 at 10:13 pm to Kid Nickels
quote:
Per every 43-lb. sack of crawfish, I use 12 lemons and 6 large onions.
Exactly this.
Never did the ice cool-down thing, but as has been said, just pull your crawfish out of the water when it's time and all is well.
Perhaps the commercial boiling rigs reap a greater benefit from the ice cool-down system for serving multiple batches at greater speed.
Posted on 4/15/12 at 10:14 pm to BT
quote:I eat 'em and love them.
onions are for cosmetic purposes
Posted on 4/15/12 at 10:14 pm to pooponsaban
quote:
Your recipe is stupid. It takes no variables into account. I'm glad you have results, but it's a dumb recipe/cockling method to tell people to use across the board.
Mine?
Posted on 4/15/12 at 10:17 pm to joeleblanc
Joeleblanc...
Yes yours. fricking terrible.
Yes yours. fricking terrible.
Posted on 4/15/12 at 10:21 pm to joeleblanc
Your post has to be a joke. I have never heard anyone from Louisiana call crawfish "dads" and you said "15 lbs". Most people boil sacks down here an not 15lbs. Good luck with that craw dad recipe. 
Posted on 4/15/12 at 10:21 pm to pooponsaban
Well, as i posted...either you are a yankee, rookie or don't know what your doing. It crawfish, not rocket science. To each his own. i don't NEED ice, mushrooms, sausage, lemons, butter,oil, broccoli, cauliflower, asaragus or anything else to enjoy crawfish the way i prepare them.
Posted on 4/15/12 at 10:24 pm to JasonL79
quote:
Your post has to be a joke. I have never heard anyone from Louisiana call crawfish "dads" and you said "15 lbs". Most people boil sacks down here an not 15lbs. Good luck with that craw dad recipe
Get out of Gretna once in awhile and come to the real cajun country. Sorry, i boil 15 lbs at a time because thats the size of the pot/basket that i have. Seems to work quite well for myself and friends.
Posted on 4/15/12 at 10:24 pm to pooponsaban
quote:I've seen this done before. It works. You continue to be an ignorant arse. Shithead.
Your recipe is stupid. It takes no variables into account. I'm glad you have results, but it's a dumb recipe/cockling method to tell people to use across the board.
ETA: I just re-read you recipe. I hope you were joking. I just heat up tail meat and dump swamp dust on my hands and eat. Retard.
Posted on 4/15/12 at 10:26 pm to joeleblanc
quote:
No need to add ice. sounds like a yankee or rookie thing to me.
I've boiled more crawfish this season than you have in your life
Posted on 4/15/12 at 10:27 pm to yellowfin
quote:
I've boiled more crawfish this season than you have in your life
and you're point is?
Posted on 4/15/12 at 10:28 pm to joeleblanc
quote:
Get out of Gretna once in awhile and come to the real cajun country. Sorry, i boil 15 lbs at a time because thats the size of the pot/basket that i have. Seems to work quite well for myself and friends.
You must not have many friends if all you cook is 15lbs at a time.
I lived in Baton Rouge for 6 years and my brother works in Delcambre and I've dealt with a lot of Cajuns over the years in the seafood business. Still never heard them call them dads. I'm not Cajun so I can't be for sure though.
This post was edited on 4/15/12 at 10:32 pm
Posted on 4/15/12 at 10:28 pm to joeleblanc
oh and you are correct. I don't boil them, i steam them
Posted on 4/15/12 at 10:33 pm to joeleblanc
well you said ice was a rookie or yankee thing and I was letting you know that I'm neither and use ice when I cook in my back yard
Posted on 4/15/12 at 10:33 pm to JasonL79
quote:
You must not have many friends if all you boil is 15lbs at a time.
I lived in Baton Rouge for 6 years and my brother works in Delcambre and I dealt with a lot of Cajuns over the years in the seafood business. Still never heard them call them dads. I'm not Cajun so I can't be for sure though.
lets see...you lived in BR. Oh yeah, BR is the second crawfish capital of the world. Matter of a fact, the worst crawfish i ever tried to eat was in BR at a golf tournament. Pinched the tail and juice squirted out, dousing the guy across the table from me. Bland, water logged crap. Threw the order away.
Your brother works in Delcambre. That makes it offical. Your an expert on the subject.
AND you are not a Cajun. Tell you what. Follow my receipe. You will become a believer in the steam method.
Posted on 4/15/12 at 10:35 pm to yellowfin
quote:
well you said ice was a rookie or yankee thing and I was letting you know that I'm neither and use ice when I cook in my back yard
Patting you on the head. Good for you lil buddy. Now be a good boy and get me a beer.
Posted on 4/15/12 at 10:37 pm to JasonL79
Man I hate when people call to order "bags" of crawfish, don't know why but it pissed me off
Posted on 4/15/12 at 10:40 pm to joeleblanc
as long as you like your crawfish keep cooking them the same way.....15 whole pounds at a time
Posted on 4/15/12 at 10:43 pm to joeleblanc
quote:
quote:
lets see...you lived in BR. Oh yeah, BR is the second crawfish capital of the world.
Your brother works in Delcambre. That makes it offical. Your an expert on the subject.
AND you are not a Cajun. Tell you what. Follow my receipe. You will become a believer in the steam method.
Sounds like you are trolling but I will answer anyway.
I grew up in Venice. Family owned a seafood wholesale dock in Venice before I was born and I'm 33 now. We owned another seafood dock in Dulac for 15+ years and at one time a seafood market in Ville Platte. I spent time in all of the places. Also operated seafood wholesale companies in New Orleans and Baton Rouge and personally I owned my own seafood market/restaurant in Baton Rouge for 2 years. My brother works in Delcambre as plant manager at a shrimp processing facility. So if there is one thing I know about it is seafood. So I am neither a yankee and I do know something about crawfish.
This post was edited on 4/15/12 at 10:48 pm
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