- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: how ya do ya boiling??
Posted on 2/22/13 at 7:35 pm to bossflossjr
Posted on 2/22/13 at 7:35 pm to bossflossjr
What size pot do you use? Aluminum or stainless?
Posted on 2/22/13 at 7:39 pm to nolatrain504
has anyone ever tried boiling links of boudin in a crawfish boil? That just sounds really good.
Posted on 2/22/13 at 8:33 pm to nolatrain504
Where are all these crawfish boiling threads? I want some tips and pointers. I can't find any old ones using the search function.
Posted on 2/22/13 at 8:38 pm to nolatrain504
First thing is heat the water to 212 F.
Posted on 2/22/13 at 8:49 pm to wickowick
quote:
Just plain water and 5 lbs of butter, sometimes I add a bottle of ketchup...
It's kind of like this
Posted on 2/22/13 at 8:56 pm to AHouseDivided
I have seen that little twat nad her crazy assed F'ing mom once on the tube. Mom should be beaten to death with a bat for child abuse. I was glad to see the name of the video before it started playing.
Posted on 2/22/13 at 9:00 pm to nolatrain504
Get some seasoned water to 212 and throw crawfish in it until I feel like turning it off and eat em after I get tired of watching em soak.
Posted on 2/22/13 at 9:40 pm to nolatrain504
Prefer Cajunland powder, CL or Zat liquid and boil in a bag.
Usual stuff for flavor and/or eating:
Lemons
Garlic gloves
Onions, quartered
Mushrooms
Potatoes
Am I forgetting anything?
Usual stuff for flavor and/or eating:
Lemons
Garlic gloves
Onions, quartered
Mushrooms
Potatoes
Am I forgetting anything?
Posted on 2/23/13 at 10:24 am to nolatrain504
We need some more pros pointers in this thread. I need a refresher course.
Times and techniques and such.
Where yat Otis?
Times and techniques and such.
Where yat Otis?
Posted on 2/23/13 at 10:30 am to CITWTT
Seeing that once is enough.
That show is turrible.
That show is turrible.
Posted on 2/23/13 at 3:32 pm to nolatrain504
I communicated with Otis the old fashioned way, the telephone.
I'm set now.
I'm set now.
Posted on 2/23/13 at 3:35 pm to El Josey Wales
quote:yeah,,, but i had to do 4 texts,,, that only took me half an hour.....
I communicated with Otis the old fashioned way, the telephone.
Posted on 2/23/13 at 3:36 pm to Ole Geauxt
I was steering the OTismobile...cut me some slack 
Posted on 2/23/13 at 3:39 pm to OTIS2
in the thread that got whacked i had just postd to you, if ms. o was steering while you typed your decorum post?
Posted on 2/23/13 at 3:43 pm to Ole Geauxt
Nope. I put a lot of thought into that. Not sure what the immediate whacking meant... 
Posted on 2/23/13 at 6:09 pm to nolatrain504
LINK ][Crawfish Boil Calculator v 3.2 Now Available /link]
Posted on 2/24/13 at 9:35 am to OTIS2
Boil turned out good. There weren't many left so that's always a good sign. I would have liked them a little hotter but all in all it was a success.
Posted on 2/24/13 at 9:54 am to El Josey Wales
For heat, the prepared dry mixes usually are a good start, to compliment the liquid, salt, etc. They are usually pre measured to heat up a sack decently. Then you can add extra straight pepper to get it correct When you taste the water, it should burn...make you take a step back hot....then the 'dads will be right. I'll be loaded with TWice as Hot when I head to Mecca after lunch. 
Popular
Back to top

0





