re: How many lemons/onions do you put in your crawfish?

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Man I hate when people call to order "bags" of crawfish, don't know why but it pissed me off

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At restaurant depot my buyer (bought for the New Orleans store) was from New York and he called them bags. I tried to convert him to the term "sack" but it never caught on with him.

I guess he was used to ordering bags of clams and bags of mussels.

I hear it all the time since all of my sales are out of state

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So I am neither a yankee and I do know something about crawfish

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Impressive. But if you put ice in the water to cool it down, you need to learn somemore. Its way to easy to boil them for a few minutes, turn the fire off and let them soak if thats the way you do it. No need for ice. Actually, cooling them off will cause the shell to harden, making them harder to peel.

Lemons are a must. People who say they don't make a difference are wrong.

I use about 6 lemons per sack plus some lemon concentrate.

Lester, you use catsup on your crayfish?

guy has to be drunk or an alter trying to mess with people

I actually know quite a few Texans who steam their crawfish and thats just how they like it. They fill the bottom of the pot with beer, steam them, and then add seasoning on the outside. Not my thing but different folks different strokes. That said, being that you steam crawfish and not boil them, how are you going to come in here and tell us how to boil crawfish? Something you clearly don't care for nor do. That's just straight stupid.

yellow...just an old man with nothing better to do than to mess with a bunch of youngsters. Don't take it personally. Come to the steam side. Open up your mind. You might actually convert one day if you give it a try

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Just not my thing man. The issue I have here is you trying to rag on the right way to boil crawfish. I have many close friends in the New Orleans area that own successful seafood businesses that stop the cooking process by using ice. While you may not think it's the correct way to do it, their customers and bank accounts would suggest otherwise.

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If their restaurants are in the NO area, i would guess their main patrons are tourists, which have no clue on what would taste good or not. There is no correct way to do it. Its what you, as the cook likes to prepare. Myself, i like them steamed the way i do them. Will i eat boiled crawfish? All day long. Will i eat steamed crawfish. All day long. I prefer them steamed so that water isn't running down my arms. I'm not ragging anyone on the way crawfish are cook. I think too many people take it way to seriously. As i said earlier, its not rocket science. I don't need to follow a 'trend' to get the end result i like. If you do, so be it....

come on by...just bring ya own beer to drink

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yellow...just an old man with nothing better to do than to mess with a bunch of youngsters. Don't take it personally. Come to the steam side. Open up your mind. You might actually convert one day if you give it a try

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I'm just messing with you, I farm, sell, and cook crawfish for a living