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Started By
Message
1
Posted on 4/18/10 at 10:11 pm to TexasTiger34
I'll put it this way. I would rather no lemon than too much lemon.
I can take too much of all of the other spices. Hell I love it when they are too hot, that just means more for me.
But if they have too much lemon, the taste is ruined. I want crawfish not Lemon Pledge or Pamalove.
I can take too much of all of the other spices. Hell I love it when they are too hot, that just means more for me.
But if they have too much lemon, the taste is ruined. I want crawfish not Lemon Pledge or Pamalove.
Posted on 4/18/10 at 10:22 pm to TigerMyth36
I boiled a 40lb sack Saturday for my birthday. I halfed 4 lemons, squeezed the juice in the pot and then put them in the net with whole cloves of garlic, onions, corn, mushrooms still in the can, and jalapeno cheddar deer sausage. Probably the best Ive ever had. Along with a case of Bud Light I was a happy birthday boy. 
This post was edited on 4/18/10 at 10:24 pm
Posted on 4/18/10 at 10:31 pm to LSUSaintsFan86
Did Dan like them? 
Posted on 4/18/10 at 10:33 pm to TigerMyth36
He wasnt invited.Posted on 4/19/10 at 7:48 am to LSUSaintsFan86
What to do with lemons off of my lemon tree? freeze them to use in boils. i use them all the time and never had a overpowering taste. but to each his own.
Posted on 4/19/10 at 7:59 am to biggsc
quote:
You should never use lemons in a crawfish boil
quote:
Tuscaloosa, AL
Posted on 4/19/10 at 8:02 am to TIGRLEE
quote:
Put it this way they had more of a lemon hint than a spicy hint... and IMO thats not a good thing.
I'm willing to bet the problem was not enough seasoning and not so much too many lemons.
Posted on 4/19/10 at 8:10 am to Cash
quote:I prefer Orville Reddenbocher Popcorn Oil...
Can we talk about adding vegetable oil to the water to make them easy to peel next? shite might get real.
Posted on 4/19/10 at 8:11 am to Chicken
quote:
so I don't have a bunch of lemony corn, potatoes or crawfish...
An easy way to do that would be to just not use lemons at all
Posted on 4/19/10 at 9:20 am to Jason9782003
Wow.. A debate over lemons?? Really??
4-5 lemons squeezed in a 60-100 quart pot and you people think that you will taste that over the 5 pounds of seasoning and salt?
Lemons do serve a purpose. It the ONLY acid in their entire pot which is never a bad thing in cooking to have. It also adds a touch of flavor that is barely noticable. The only way any sane person would likely be overpowered by it would be if 10% of the liquid in the pot was lemon juice and the seasoning contained lemon flavor which many do.
4-5 lemons squeezed in a 60-100 quart pot and you people think that you will taste that over the 5 pounds of seasoning and salt?
Lemons do serve a purpose. It the ONLY acid in their entire pot which is never a bad thing in cooking to have. It also adds a touch of flavor that is barely noticable. The only way any sane person would likely be overpowered by it would be if 10% of the liquid in the pot was lemon juice and the seasoning contained lemon flavor which many do.
Posted on 4/19/10 at 9:25 am to Catman88
quote:
4-5 lemons squeezed in a 60-100 quart pot
thats what I do everytime.
and I really never taste it...
If you have ever tried Cajunland seasoning..
Not a favorite of mine, but it has a very distinct Citrus flavor, both orange and lemon.
If I did have to use this stuff, I might skip the lemon.
Posted on 4/19/10 at 9:30 am to Kajungee
Thats the only thing I can figure out if they guy had lemon flavored seasoning or liquid crab boil. If the seasoning is lemon flavored the OP would taste it. But 5 lemons in the pot shouldnt be something anyone would really taste. Of course this is Louisiana Yankees trying to boil crawfish which is always pretty bad.
Posted on 4/19/10 at 9:35 am to Catman88
quote:
Lemons do serve a purpose. It the ONLY acid in their entire pot which is never a bad thing in cooking to have.
Wouldn't it just be easier to dump some cheap vinegar in there?
Posted on 4/19/10 at 9:44 am to Catman88
If 4-5 lemons produced a lemon taste in that pot, the problem wasn't with the lemons. It was with the seasoning or lack thereof.
Posted on 4/19/10 at 9:46 am to Powerman
In a 100qt. pot and a 40-50lb sack of crawfish I halve a dozen small lemons and squeeze them in. I've never heard anyone say it's too lemony and I don't notice it at all. The only thing I could think of that would over-power the taste is if you dumped in a gallon of bottle lemon juice. Honestly, I don't think I've ever seen a home boil that didn't have lemons. To each his own I guess.
Posted on 4/19/10 at 9:51 am to Powerman
quote:
Wouldn't it just be easier to dump some cheap vinegar in there?
Why? You like the taste of vinegar? Why would you sub something with a good flavor that gives you some acid with something that has a questionable and stronger flavor? Lemon with seafood generally goes very well. Not so sure about vinegar. If you offered a tasteless solution maybe.
Posted on 4/19/10 at 9:52 am to Gris Gris
quote:
If 4-5 lemons produced a lemon taste in that pot, the problem wasn't with the lemons. It was with the seasoning or lack thereof.
See the north louisiana reference..
If lemon is overpowering then its not the lemon thats wrong they screwed something else up.
Posted on 4/19/10 at 9:56 am to Catman88
Some friends of mine went to a boil in TX over the weekend. It was an LSU alum function, I believe. No soak.
Posted on 4/19/10 at 9:58 am to Gris Gris
That must have been tasty..
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