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Message
re: How many lemons/onions do you put in your crawfish?
Posted on 4/16/12 at 10:44 am to TIGRLEE
Posted on 4/16/12 at 10:44 am to TIGRLEE
Lemon juice makes your taste buds more sensitive.
Because most seafood doesn't have much flavor, lemon juice is used to enhance the flavor or the perception thereof.
Not to mention everyone everyone asking you where the hell are the lemons.
Because most seafood doesn't have much flavor, lemon juice is used to enhance the flavor or the perception thereof.
Not to mention everyone everyone asking you where the hell are the lemons.
0
Posted on 4/16/12 at 10:53 am to TIGRLEE
quote:
nobody I know eats the onions.
Put onions and garlic in your next boil, invite me over, and then you'll know at least one.
Posted on 4/16/12 at 10:56 am to AlxTgr
Funny. Everybody here thinks this guy is a no-crawfish cooking fool and has been pretty vocal about it. But you call me out. Did I insult one of your recipes? Why the butt-hurt? And while I might come off as arrogant at times, I'm certainly not ignorant of these things.
Posted on 4/16/12 at 11:02 am to pooponsaban
quote:You can certainly disagree with the guy without doing what you did. You have no idea what he's doing, yet you said what you said. You catch shite on every board for a reason. Shithead.
And while I might come off as arrogant at times, I'm certainly not ignorant of these things.
Posted on 4/16/12 at 11:04 am to AlxTgr
quote:
You can certainly disagree with the guy without doing what you did. You have no idea what he's doing, yet you said what you said. You catch shite on every board for a reason. Shithead.
He's steaming crawfish and dumping seasoning on the outside. That sucks.
But it pains me that not everybody loves me on all the boards. It really does.
Posted on 4/16/12 at 11:07 am to pooponsaban
My last name is Boudreaux.
We don't steam crawfish and dump seasoning on top of them.(That's what they do in places like Las Vegas when tourists who've never eaten them order them.)
We also use frozen corn or ice to cool the water and let the crawfish soak.
We don't steam crawfish and dump seasoning on top of them.(That's what they do in places like Las Vegas when tourists who've never eaten them order them.)
We also use frozen corn or ice to cool the water and let the crawfish soak.
This post was edited on 4/16/12 at 11:09 am
Posted on 4/16/12 at 11:08 am to pooponsaban
quote:You don't like it. We get it.
He's steaming crawfish and dumping seasoning on the outside. That sucks.
quote:Right, and that's why you continue to get called out. You have zero social skills. You're an arse and an ignorant one at that. Pretty lethal combination. Shithead.
But it pains me that not everybody loves me on all the boards. It really does.
Posted on 4/16/12 at 11:09 am to AlxTgr
Are you saying I'm a shithead?
Posted on 4/16/12 at 11:10 am to pooponsaban
Yes, but I admit to a lack of originality.
Posted on 4/16/12 at 11:22 am to AlxTgr
Geauxt just told me to add a shithead for him too. 
Posted on 4/16/12 at 11:22 am to Louie T
If you steam them how does the seasoning get into the tail meat? Are the heads dry?
Posted on 4/16/12 at 11:37 am to cssamerican
By your fingers. The seasoning rubs off from the shells onto your hands, then from your hands to the tail meat when you peel it. Useless if you pull the tail meat out with your teeth.
I know, retarded.
I know, retarded.
Posted on 4/16/12 at 4:22 pm to cssamerican
quote:
If you steam them how does the seasoning get into the tail meat? Are the heads dry?
The water used to steam them is highly seasoned. The steam not only cooks them, but also seasons them. To add to the flavoring, i sparingly put some on the bottom, the middle and top of the crawfish while in an ice chest. Turn the ice over and few times to mix it all up. Leave in the chest for about 5 mins. The seasoning i use is more like a powder. Just about all of it dissolves. The heads aren't dry as the steam cooks and moistens the whole crawfish.
Posted on 4/16/12 at 4:30 pm to joeleblanc
quote:
By your fingers. The seasoning rubs off from the shells onto your hands, then from your hands to the tail meat when you peel it. Useless if you pull the tail meat out with your teeth.
I know, retarded.
Actually, once again, you don't know. Just because you can't imagine cooking crawfish without boiling and soaking them to rubber doesn't mean i have to follow your trend. My cultured palate and discerning tongue won't give in to your lack of knowledge.
Posted on 4/16/12 at 5:25 pm to Kid Nickels
quote:
Per every 43-lb. sack of crawfish, I use 12 lemons
you trying to kill the crawfish with lemon Where the hell do you get a 43 lb sack that is just a random number too. It's usually like 30 or 35
This post was edited on 4/16/12 at 5:27 pm
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