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Started By
Message
re: What's your crawfish boiling recipe?
Posted on 1/28/16 at 11:48 am to SUB
Posted on 1/28/16 at 11:48 am to SUB
quote:
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.
Well how else are you getting any seasoning? You have to just be slobbering over everything. Just plain touching a tail isn't going to transfer any of that seasoning. Hell, a lot of us can eat crawfish extremely fast without ever having skin contact with the tail meat. How are you getting good flavor with the sprinkle method that way?
1
Posted on 1/28/16 at 11:50 am to CBandits82
quote:
From what I have gathered the sprinkle seems to be a North LA thing.
The only person I've ever seen do it up here is from Opolousas or one of those shitholes. Guess again
Posted on 1/28/16 at 11:54 am to Dam Guide
quote:
How are you getting good flavor with the sprinkle method that way?
Read the last page.
Posted on 1/28/16 at 12:00 pm to SUB
quote:
Read the last page.
just quote it
quote:
There are plenty of crawfish boiling outfits which sprinkle. Several I've spoken with told me it's because the sprinkle method is so much cheaper and they can offer mild, medium or spicy.
Makes perfect sense for a restaurant or other high output operation to do it. Most likely faster and need less boilers.
This post was edited on 1/28/16 at 12:02 pm
Posted on 1/28/16 at 12:15 pm to Honky Lips
quote:
In addition to powder, he used some super ultra concentrated lemon juice. Stuff was so strong he had to keep it in a mason jar. And he only used a very small amount (like a couple of teaspoons). Apparently this little mason jar of superman lemon juice lasted many many boils.
Probably pure lemon oil. We had a pretty good thread about it last year. I think someone like Martini (maybe?) said their family swears by it.
Posted on 1/28/16 at 12:18 pm to MightyYat
quote:
super ultra concentrated lemon juice
Sammy's uses a lemon juice concentrate in their boil. One reason why their crawfish suck. don't know what else they put in. Still better than sprinkle
Posted on 1/28/16 at 12:29 pm to Motorboat
One big bag of Louisiana per sack. Soak about 30 mins. That's it, best crawfish you'll ever eat!!
Posted on 1/28/16 at 12:29 pm to Motorboat
quote:
Sammy's uses a lemon juice concentrate in their boil. One reason why their crawfish suck.
They very likely serve the most boiled crawfish in the state between all of their restaurants. But they suck...I see. ETA: And it's lemon oil.
This post was edited on 1/28/16 at 12:32 pm
Posted on 1/28/16 at 12:35 pm to CBandits82
quote:Somehow, someway, you manage to get less informed with every post.
CBandits82
Posted on 1/28/16 at 1:12 pm to LSUAfro
quote:
They very likely serve the most boiled crawfish in the state between all of their restaurants.
Hmmmmm, that's an interesting conversation to have. I wonder where they rank?
Posted on 1/28/16 at 1:21 pm to LSUballs
quote:
is from Opolousas or one of those shitholes
Woaaa there buddy.
I will say a few years ago I was dating a girl from Breaux Bridge, Her large family was well connected with the Crawfish Fest. The had 4 motor homes set up right out side the festival gates for their own family crawfish fest when they weren't working in the festival.
Well I'll be damned if they didn't do the sprinkle method. I was shocked I tell ya.
But like I always said. I rarely met a crawfish I didn't like
Posted on 1/28/16 at 1:29 pm to Kajungee
quote:
Woaaa there buddy.
sorry gee. I take it back. I just get worked up when they accuse us of inventing the sprinkle. It's a damned lie. I lmyself boiled 65lbs of Madison parish's finest bugs just last night. They got soaked to perfection. 
Posted on 1/28/16 at 1:35 pm to LSUAfro
quote:
They very likely serve the most boiled crawfish in the state between all of their restaurants. But they suck...I see
Go eat their crawfish and tell me they are anything better than mediocre.
quote:
ETA: And it's lemon oil.
When Chris Baer was in charge of boiling for them, they used bug jugs of lemon juice, like the same size as what apple juice comes in. I have no idea what lemon oil is.
Posted on 1/28/16 at 1:40 pm to Motorboat
like this?
Posted on 1/28/16 at 1:43 pm to Motorboat
quote:
I have no idea what lemon oil is.
I'd have to search for the thread from last year. People said it only takes liked 5 or 6 drops of the stuff so it has to be pretty potent.
This post was edited on 1/28/16 at 1:44 pm
Posted on 1/28/16 at 1:45 pm to CBandits82
quote:
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.
Unfortunately it's a method. A shitty method, but it's a method. Like others said, stating that seasoning the boil vs. seasoning the shells = the same result doesn't understand the basic principles of cooking. It would be akin to saying that a gumbo made with a roux, and all ingredients combined and cooked together for a couple hours is the same as browning some sausage and once browned, pouring chicken broth on top and calling that gumbo. You can call it what you like, but it's not the proper way of doing things.
Or somebody seasoning what they are cooking as they go vs. somebody who uses no seasoning in the cooking process until they plate the food. It's just not right.
I've seen the sprinkle method before. It's a tragedy.
This post was edited on 1/28/16 at 1:47 pm
Posted on 1/28/16 at 1:49 pm to yellowfin
quote:
like this?
yes
ETA: and as far as Sammy's, I taught Chris how to boil and then he went to work for Sammy's and they changed him with that lemon shite. RIP Chris...
This post was edited on 1/28/16 at 1:51 pm
Posted on 1/28/16 at 2:06 pm to OTIS2
quote:
OTIS2
Someone mentioned Shreveport already in this thread and I remember reading about someone having sprinkled in Austin and Houston in one of these threads a few years ago.
SUB already said he had some sprinkle in Austin.
You don't have to defend "the sprinkle".
I'm not shitting on it, just trying to gather info on it. You don't have to white knight for it.
Posted on 1/28/16 at 2:07 pm to Motorboat
quote:
Go eat their crawfish and tell me they are anything better than mediocre.
I lived a few blocks from Sammy's Highland for roughly 6 years. I might have eaten crawfish there maybe just shy of 100 times.
In a city where every other restaurant is boiling crawfish during peak season, they continue to lead the pack. But, if they were serving "strange" flavored crawfish, I'm sure people would find elsewhere to go.
I don't believe they are the best in town, but they are probably one of the most consistent.
Posted on 1/28/16 at 2:08 pm to BugAC
quote:
Unfortunately it's a method. A shitty method, but it's a method. Like others said, stating that seasoning the boil vs. seasoning the shells = the same result doesn't understand the basic principles of cooking. It would be akin to saying that a gumbo made with a roux, and all ingredients combined and cooked together for a couple hours is the same as browning some sausage and once browned, pouring chicken broth on top and calling that gumbo. You can call it what you like, but it's not the proper way of doing things.
Or somebody seasoning what they are cooking as they go vs. somebody who uses no seasoning in the cooking process until they plate the food. It's just not right.
I've seen the sprinkle method before. It's a tragedy.
My exact thoughts on the sprinkle process. This is exactly why the sprinkle is crazy to me
I have to try it now though. I have to see what its all about.
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