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Started By
Message
re: Steaming Crawfish. Ever seen this video?
Posted on 4/21/16 at 3:30 pm to gorillacoco
Posted on 4/21/16 at 3:30 pm to gorillacoco
I agree. They are usually the most outspoken though, about how great theirs are.
0
Posted on 4/21/16 at 3:38 pm to Crawdaddy
quote:there are competitions for tick tac freakin toe. There are competitions for just running. Running isnt complicated yet there are people that dive into the science of leg angles and arm angles and shite like.
I'll never understand why some people turn boiling crawfish into such a complicated science.
You just continue to cook your mediocre to poor crawfish and shut your mouth.
Posted on 4/21/16 at 3:55 pm to ssand
I hate people so much
Cayeeeen- really? who pronounces it like that
Not whole lemons
pureed onion/celery soup shite
pickled jalapenos
hot sauce- whats the point?
Cayeeeen- really? who pronounces it like that
Not whole lemons
pureed onion/celery soup shite
pickled jalapenos
hot sauce- whats the point?
Posted on 4/21/16 at 4:05 pm to SUB
quote:
What is your point? The purreeing is done to add flavor to the boil, not to be eaten stand-alone, just like you wouldn't eat any other seasoning by itself. How do you think seasoning blends are made for injectables? You aren't supposed to eat the purreed seasoning blend... Are you going to be drinking the crawfish boil water?
I'm saying that pureeing all of that stuff is nonsensical considering he added about a gallon of water to the puree. He diluted any flavoring you'd get from the onion and celery at that point. . Just put the whole onions and celery in the soaking pot. You'll get more flavoring that way AND you get to eat those beautiful onion petals. What do people have to make this shite so complicated?
Besides, I don't give a frick how this dude got to where he was going method wise. The amount of spice he put in a 100qt pot is ridiculous.
Posted on 4/21/16 at 4:18 pm to MightyYat
Crawfish were cheap, got them for $45 sack, paid $129 for the seasoning though and I have $800 worth of pots. Sorry you guys didn't like my video.
Posted on 4/21/16 at 4:24 pm to CHEDBALLZ
To me, all of the stuff and crap people add to the crawfish boil make almost no difference.
If you add the right amount of seasoning, cook the the right amount of time, soak them the right amount of time...they will be fine no matter what you do to the rest of it.
If you add the right amount of seasoning, cook the the right amount of time, soak them the right amount of time...they will be fine no matter what you do to the rest of it.
Posted on 4/21/16 at 4:27 pm to Fun Bunch
quote:
To me, all of the stuff and crap people add to the crawfish boil make almost no difference.
I do agree with this but garlic heads cut in half, halved onions, whole celery, fresh lemons definitely add to the stock you're soaking them in. Anything after that is just for showing off.
Posted on 4/21/16 at 4:31 pm to MightyYat
quote:
I do agree with this but garlic heads cut in half, halved onions, whole celery, fresh lemons definitely add to the stock you're soaking them in.
To me all of that is completely standard. I was talking about adding beer, grapefruits, OJ concentrate, butter, whatever the hell else people add.
Posted on 4/21/16 at 7:59 pm to Fun Bunch
quote:
To me all of that is completely standard. I was talking about adding beer, grapefruits, OJ concentrate, butter, whatever the hell else people add.
The butter crowd cracks me up every time for some reason.
Posted on 4/21/16 at 9:30 pm to MightyYat
quote:
I'm saying that pureeing all of that stuff is nonsensical considering he added about a gallon of water to the puree. He diluted any flavoring you'd get from the onion and celery at that point. .
FFS dude... Do you ever cook with seasoning, or do you just throw huge chunks of veggies into the pot of whatever you are cooking? Nothing gets diluted if you use the same amount of spice, be it a whole onion or puréed onion if you keep the total liquid amount the same in whatever you are cooking.
Posted on 4/21/16 at 10:22 pm to SUB
quote:
FFS dude... Do you ever cook with seasoning, or do you just throw huge chunks of veggies into the pot of whatever you are cooking? Nothing gets diluted if you use the same amount of spice, be it a whole onion or puréed onion if you keep the total liquid amount the same in whatever you are cooking.
Do your own experiment. Bite into a raw onion then purée one and cut it 50% with water. Report your results. Indian restaurants use puréed onion in a lot of their dishes for the sole reason that it provides a toned down onion flavor. Dumping a gallon of it into that pot of liquid hot magma is beyond silly really.
Posted on 4/22/16 at 5:32 am to MightyYat
The seasoning cost more than the sack of crawfish. What part of North La is he from??
Posted on 4/22/16 at 6:15 am to rouxgaroux
More worser..... Biloxi
Posted on 4/22/16 at 6:49 am to MightyYat
quote:
Do your own experiment. Bite into a raw onion then purée one and cut it 50% with water. Report your results
That's a dumb experiment.
Take two identical pots of water. Add the same amount pureed onion to one and whole or halved onions to the other, boil then taste the water. Which one has more onion flavor?
Posted on 4/22/16 at 9:04 am to CajunAlum Tiger Fan
quote:
Take two identical pots of water. Add the same amount pureed onion to one and whole or halved onions to the other, boil then taste the water. Which one has more onion flavor?
For some reason this thread is cracking me up with all the stupid shite people argue over.
Posted on 4/22/16 at 9:27 am to CajunAlum Tiger Fan
quote:
That's a dumb experiment.
Take two identical pots of water. Add the same amount pureed onion to one and whole or halved onions to the other, boil then taste the water. Which one has more onion flavor?
Yep...he's trying to compare things that make no sense. It's like comparing biting into a piece of garlic and tasting a sauce that has garlic paste in it...What is the goal here?
quote:
Indian restaurants use puréed onion in a lot of their dishes for the sole reason that it provides a toned down onion flavor
??? If adding pureed onion to a dish adds a "toned down onion flavor", how do you add a toned up onion flavor? Let me guess...add a whole onion?
Yat, I get it that you like to eat the onions in a boil. Like I said, you could still add pureed onion and whole onions. The whole onions will absorb lots of the seasoning and are good for eating, while the pureed onion will dissolve into the boil and add more flavor to the water itself. I don't know why this is so hard for you to understand.
This post was edited on 4/22/16 at 9:34 am
Posted on 4/22/16 at 10:23 am to SUB
The puree part was about the only interesting part of the entire video. I wouldn't do it to anything I boil but I would certainly like to see what that would taste like in a normal boil. With all the spicy shite this guy added to the pot I'm not sure you'll even get a hint of any other flavor in that water.
Posted on 4/22/16 at 10:55 am to MightyYat
Posted on 4/22/16 at 11:03 am to GonePecan
quote:
but I've got too much respect for crawfish to steam them to death.
Posted on 4/22/16 at 11:14 am to Haydo
I finally actually watched the video.
All I can say is...LOL.
Jesus this guy turned a crawfish boil into a 45 step process that only the guys who built the space shuttle could follow.
Idiotic stuff and way too complicated and stupid.
Add your onions and garlic and lemons and what not. Add your spice. Bring to a boil. Add your crawfish. Bring to a boil. Cut the heat, add your frozen corn, sausage, mushrooms etc, cool the pot and let it soak for 20-30. The end. This isn't fricking rocket science.
All I can say is...LOL.
Jesus this guy turned a crawfish boil into a 45 step process that only the guys who built the space shuttle could follow.
Idiotic stuff and way too complicated and stupid.
Add your onions and garlic and lemons and what not. Add your spice. Bring to a boil. Add your crawfish. Bring to a boil. Cut the heat, add your frozen corn, sausage, mushrooms etc, cool the pot and let it soak for 20-30. The end. This isn't fricking rocket science.
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