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Started By
Message
2
Posted on 1/28/16 at 9:09 am to MightyYat
It needs to end at some point so it can start again near Good Friday.
Posted on 1/28/16 at 9:10 am to CBandits82
quote:
You aren't boiling crawfish if you don't season the water…..
I don't even.....
Posted on 1/28/16 at 9:11 am to MightyYat
So is everyone sucking on their fingers and shite at sprinkle boils?
What do you do if you are a pro peeler? Basically can peel a crawfish without much effort or mess to even get adequate seasoning. Do you know have to take time to rub your fingers in crawfish shells to get seasoning to suck off your fingers instead of suffering through season-less meat? Seems like you would have to do this at the beginning at least before your hands get season on them.
What do you do if you are a pro peeler? Basically can peel a crawfish without much effort or mess to even get adequate seasoning. Do you know have to take time to rub your fingers in crawfish shells to get seasoning to suck off your fingers instead of suffering through season-less meat? Seems like you would have to do this at the beginning at least before your hands get season on them.
This post was edited on 1/28/16 at 9:12 am
Posted on 1/28/16 at 9:13 am to CBandits82
quote:
You aren't boiling crawfish if you don't season the water…..
que?
Posted on 1/28/16 at 9:14 am to Dam Guide
quote:
So is everyone sucking on their fingers and shite at sprinkle boils?
Yes, for good measure, there's usually a bowl of beaten eggs and a bucket of dry seasoning on every table for people to dip their hands in to get them nice and coated before eating the crawfish.
This post was edited on 1/28/16 at 9:15 am
Posted on 1/28/16 at 9:20 am to SUB
quote:
a bucket of dry seasoning on every table for people to dip their hands in to get them nice and coated before eating the crawfish
This stuff is the GOAT sprinkle table condiment
Posted on 1/28/16 at 9:23 am to AlxTgr
quote:
It needs to end at some point so it can start again near Good Friday.
I'm just getting started
Posted on 1/28/16 at 9:25 am to yellowfin
I didn't even realize water had to be seasoned in order for it to be heated to above 212 degrees
Posted on 1/28/16 at 9:27 am to SUB
quote:
Start a new thread if you want to talk about boiling crabs or shrimp or lobster or prawn or whatever other irrelevant seafood you want to throw in there.
Nobody said anything about lobsters or prawns ... don't exaggerate my honest question in an attempt to discredit my inquiry.
People in Louisiana OFTEN boil shrimp along with crawfish, and crabs as well when the seasons overlap. They also use the same seasoning, that's why they're labeled CRAB/CRAWFISH/SHRIMP boil(never any mention of lobster or prawns). Most people usually refer to it as "crab boil."
There's absolutely nothing irrelevant about crabs or shrimp in Louisiana.
If you don't boil them, just say you don't, like the other guy did.
Posted on 1/28/16 at 9:29 am to unclebuck504
Posted on 1/28/16 at 9:44 am to unclebuck504
quote:
People in Louisiana OFTEN boil shrimp along with crawfish, and crabs as well when the seasons overlap.
Yeah, people that don't understand that crawfish, shrimp, and crabs don't all have the same soak time and cooking methods.
quote:
They also use the same seasoning, that's why they're labeled CRAB/CRAWFISH/SHRIMP boil(never any mention of lobster or prawns).
So your argument is that because different seafoods use the same ingredient (seasoning), they should all be cooked / seasoned the same way?
If your answer is no, then it's not relevant to the topic (crawfish boiling recipe). If yes...then wow This post was edited on 1/28/16 at 9:48 am
Posted on 1/28/16 at 9:49 am to SUB
Dude's a PhD
Posted on 1/28/16 at 9:54 am to AlxTgr
Definitely grasping for straws. I think he gave up on sprinkle method defying the laws of physics.
Posted on 1/28/16 at 9:56 am to SUB
quote:
Definitely grasping for straws. I think he gave up on sprinkle method defying the laws of physics
I'm sorry for starting that. I was being a dick and pointing out that using the term "melt" is scientifically incorrect when it comes to salt. I blame Bill Nye.
Posted on 1/28/16 at 10:09 am to SUB
I'm actually not "arguing" anything.
I'm simply asking if people who use the sprinkle method for crawfish use the same method for shrimp and crab.
People who use the boil and soak method DO use the same method for their shrimp and crabs, they just tweak the seasoning.
It was a just a question, honestly.
I'm simply asking if people who use the sprinkle method for crawfish use the same method for shrimp and crab.
People who use the boil and soak method DO use the same method for their shrimp and crabs, they just tweak the seasoning.
It was a just a question, honestly.
Posted on 1/28/16 at 10:10 am to unclebuck504
quote:I've never encountered anyone doing it. I think the results would be quite different. I can't see it working with crabs at all.
I'm simply asking if people who use the sprinkle method for crawfish use the same method for shrimp and crab.
Posted on 1/28/16 at 10:13 am to AlxTgr
quote:
I can't see it working with crabs at all.
Why not? Wouldn't the concept be the same?
If not crab, surely it should work with shrimp, wouldn't you thnk?
Posted on 1/28/16 at 10:15 am to AlxTgr
Yes they do , in a way. The sprinkle method cooks and seasons with steam. Steaming crabs and shrimp is pretty popular.
Posted on 1/28/16 at 10:17 am to OTIS2
quote:
OTIS2
Lulz.
I've been to countless boils in people's backyards and company boils and not once have I seen the sprinkle method.
I was convinced that it was a joke but the fact that people are vehemently defending it convinces me that this is a real method.
I would like an experienced sprinkler to run down the sprinkle process for me if they can from live sack to boiled crawfish on table. Might convince one of my buddies to do a side pot of this method at the next boil for shits and giggles
.
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