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Started By
Message
re: The "Viet Cajun" Crawfish Craze
Posted on 5/4/18 at 12:37 pm to LeTigre de La Marais
Posted on 5/4/18 at 12:37 pm to LeTigre de La Marais
Crawfish and Noodles in Houston's "China Town" district has a 2 hr wait most Friday nights and don't take reservations. They were on the Netflix show with the sjw.
I had an amazing boiled pot of garlic crawfish and other stuff a few weeks ago in Pearland. Don't knock till you try
I had an amazing boiled pot of garlic crawfish and other stuff a few weeks ago in Pearland. Don't knock till you try
1
Posted on 5/4/18 at 12:45 pm to LeTigre de La Marais
(no message)
This post was edited on 10/12/22 at 7:38 am
Posted on 5/4/18 at 12:51 pm to TH03
quote:
Grill
Sear
Reverse sear
Smoke
Sous vide
Outside of smoking (which forgive my ignorance here, I have never heard of for a filet), these all all head toward damn near the same result. Trying to get that steak to about a medium rare internal temp, with a nice crust.
But I wouldn't say they are radically different -- even with sous viding and reverse searing, you are still putting it on heat to get a crust at the end.
Posted on 5/4/18 at 12:54 pm to Fonzarelli
quote:
You doing more than salt and pepper?
Sometimes. Coffee rubbed prime rib roast is fantastic. Cumin and chili is good. Salt and pepper is good too.
Posted on 5/4/18 at 1:09 pm to Fonzarelli
quote:
you are still putting it on heat to get a crust at the end.
Your comparison doesn't make sense. Both ways of cooking crawfish involve boiling, just like your steaks need "heat to get a crust at the end." The difference is the method of seasoning the meat, which vary widely whether you are cooking a steak or boiling crawfish. Some people only add a little olive oil and salt and pepper to their steak. Some marinate theirs overnight. For crawfish, some people soak them in the spicy water, some people put them in an ice chest with the dry spices (Gasp!) and let it sit, and the Viet style boils in plain water and tosses the shells in a sauce.
If you really wanted to use the steak analogy, you'd ask "do you grill your steak with no spice then toss it in a sauce after its done?"
Side question to anyone who's had stuff from the good viet-cajun places...are they open all year? If it's out of season, just exactly where are the crawfish coming from?
This post was edited on 5/4/18 at 1:11 pm
Posted on 5/4/18 at 1:26 pm to sjmabry
quote:
And they think that shite is the best thing since sliced bread. I won't knock it until I try it, but I'm not trying it. I'll keep a closed mind on some shite.
Right that's sort of my point too. Got some folks acting like "once black you never go back" sort of mentality about it. you have to boil them first so it's really added work and ingredients, etc.
Posted on 5/4/18 at 1:41 pm to Fonzarelli
quote:
You boil your filet mignons? Your prime rib?
the way folks be throwing everything including the kitchen sink in their crawfish boil, who knows?
I went ahead and put cauliflower and ribs in my last one boil. Some liked it.
Posted on 5/4/18 at 1:55 pm to TH03
quote:
you live in houston
There was a place out there on Shepherd a few years back called Shuck Daddy's that was the first place I saw Viet crawfish. You would order by the pound and then they would ask you what flavor you wanted. They would bring the crawfish out to the table and toss them in a bag with the flavor of your choice. BBQ, Lemon Pepper, Cajun, Viet etc just like chicken wings. Place didn't last long.
Posted on 5/4/18 at 2:19 pm to TigerWise
quote:
on Shepherd a few years
Aaaah sooo, this has some "years" of activity. Very interesting.
This new place on Magazine was supposed to some high dollar real estate. my money would be on them going to the "didnt last long" category.
Posted on 5/4/18 at 2:22 pm to Hulkklogan
quote:
And it was Korean who ranted about it on a show and is probably going to be the catalyst for its growing popularity..
Which sucks because it's inferior
However, the viet-cajun joints that opened up in austin all shut down pretty quickly.
Posted on 5/4/18 at 2:43 pm to Hulkklogan
I swear to christ, whichever of you said he looks downsy... I can’t unsee it!
Posted on 5/4/18 at 3:32 pm to Fonzarelli
quote:
You boil your filet mignons? Your prime rib?
I bet he deep fried them.
Posted on 5/4/18 at 3:33 pm to LeTigre de La Marais
quote:
anyone tried "Boil" yet?
Went a week ago. I really tried to have an open mind and enjoy it after watching the Ugly Delicious episode about it. My only previous experience was in Houston about 4 years ago.
But it's just not that good.
Specific to Viet Cajun crawfish: if you suck the claws or heads, it's just water. No spice. That takes away half of the crawfish eating experience for me.
Specific to Boil:
1)Waited an hour for our food after we sat.
2) Prices were high.
3) Corn, sausage, etc had to be ordered separately. They charged $4 for the andouille, and I got four slices the width of what you would find in a jambalaya.
With Deanies opening an Uptown location right down the street, I don't see Boil surviving long at all.
This post was edited on 5/4/18 at 3:37 pm
Posted on 5/4/18 at 4:17 pm to LeTigre de La Marais
I see reviews for this online, but no recipes. Anyone have one that I could try?
Posted on 5/4/18 at 5:54 pm to LeTigre de La Marais
There's really not much to it, just a bunch of melted margarine with heaps of garlic and some seasoning. Some places add lemongrass or ginger.
Posted on 5/4/18 at 6:23 pm to LouisianaLady
quote:
swear to christ, whichever of you said he looks downsy... I can’t unsee it!
He's got dem Chinese eyes
Posted on 5/4/18 at 6:35 pm to the paradigm
quote:
There's really not much to it, just a bunch of melted margarine with heaps of garlic and some seasoning. Some places add lemongrass or ginger.
The Viet crawfish places will bring the heat though if you ask for spicy. The hottest crawfish I ever had was at one of those places in Westminster (there are a lot of them out here in Orange County). It was a lesson learned. I like the Viet style good enough. My main complaint is the price. $10 - $12 a pound.
Posted on 5/4/18 at 8:48 pm to little billy
quote:
$10 - $12 a pound.
What?!
Posted on 5/4/18 at 9:04 pm to Houma Sapien
Yeah plus as mentioned most places charge separately for corn, sausage etc. I love crawfish and can really put them away. 9 times out of 10 when I get them out here I call ahead and get like 8 pounds or so plus corn and sausage. It comes out to $100. They always think I'm buying for an entire family and are truly bewildered when I tell them it's all for me. I eat them over the course of a couple hours. I'm pretty sure I would be viewed as gluttonous if I did that at the restaurant. Anyways the point is it's a real splurge because they're expensive.
This post was edited on 5/4/18 at 9:06 pm
Posted on 5/4/18 at 9:06 pm to List Eater
quote:
I had an amazing boiled pot of garlic crawfish
Dufuq alldis
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