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re: What's your crawfish boiling recipe?
Posted on 1/27/16 at 9:07 am to CBandits82
Posted on 1/27/16 at 9:07 am to CBandits82
quote:Those that hate this method simply do not understand it. It makes it even more hilarious to see how convinced they are.
This is where I stand on the matter.
I have never seen it done.
In my mind its a massive troll that lives on year after year.
2
Posted on 1/27/16 at 9:10 am to AlxTgr
quote:
Those that hate this method simply do not understand it
I completely understand it and I've seen it and it produces shitty crawfish.
Posted on 1/27/16 at 9:13 am to Motorboat
quote:
I completely understand it and I've seen it and it produces shitty crawfish.
least surprising response ever. Posted on 1/27/16 at 9:14 am to AlxTgr
quote:
Those that hate this method simply do not understand it. It makes it even more hilarious to see how convinced they are.
I've watched my wife's family in Lake Charles do it for years and everytime it's the same shite. Burning finger tips for 2 days and spicy just for the sake of being spicy.
Posted on 1/27/16 at 9:17 am to MightyYat
quote:This makes me think you are lying. Finger tips have never bothered me when I've encountered this. Mouth? Yes when I wasn't careful about how I placed the tail in my mouth.
Burning finger tips for 2 days and spicy just for the sake of being spicy.
The Jungle did this in the 80s. Still the best crawfish I've ever had.
Posted on 1/27/16 at 9:19 am to AlxTgr
quote:
least surprising response ever.
I'm pretty predictable
Posted on 1/27/16 at 9:22 am to Midtiger farm
quote:
pretty much can promise you that every restaurant west of the basin uses this method
because they know you want crawfish so you will come anyway and they want you to drink beer. No better way to get people drinking then having spice all over their face.
Posted on 1/27/16 at 9:23 am to AlxTgr
quote:
This makes me think you are lying. Finger tips have never bothered me when I've encountered this. Mouth? Yes when I wasn't careful about how I placed the tail in my mouth.
So how the frick are you getting the tail to your mouth without using your fingers? Are you honestly telling me that this method leaves no spice on the outside? The science of it all doesn't make sense.
Posted on 1/27/16 at 9:31 am to MightyYat
quote:Spice on finger skin doesn't hurt. Do you have chronically peeling skin or something?
So how the frick are you getting the tail to your mouth without using your fingers? Are you honestly telling me that this method leaves no spice on the outside?
quote:Just because you do not understand it does not mean it doesn't make sense.
The science of it all doesn't make sense.
Posted on 1/27/16 at 9:32 am to MightyYat
That's why you boil potatoes and corn separate and season in different ice chest. It does all melt if you keep crawfish in ice chest long enough and you use good seasoning not Tony's or Slap Ya Mama.
Hawk's , Cajun Claws, all the restaurants in Lafayette where people come from miles around to eat crawfish use this method. Hawks has bus loads of people from all over there every weekend and y'all don't think they know how to boil crawfish.
Hawk's , Cajun Claws, all the restaurants in Lafayette where people come from miles around to eat crawfish use this method. Hawks has bus loads of people from all over there every weekend and y'all don't think they know how to boil crawfish.
Posted on 1/27/16 at 9:36 am to Midtiger farm
quote:
bus loads
tourists and yanks
Posted on 1/27/16 at 9:38 am to Midtiger farm
This idea of spice melting puzzles me. I have never seen any spice melt - ever. Salt will "melt "in the presence of moisture, but do you think red pepper melts?
Posted on 1/27/16 at 9:38 am to Motorboat
The "Season the Outside" method is hot garbage - literally.
Posted on 1/27/16 at 9:39 am to AlxTgr
quote:
Spice on finger skin doesn't hurt. Do you have chronically peeling skin or something?
I do have sensitive skin.
quote:
Just because you do not understand it does not mean it doesn't make sense.
So explain to me how a seasoning blend that is a large % of salt "melts" into the tail meat when table salt has a melting point of about 1400°F?
Posted on 1/27/16 at 9:40 am to Stadium Rat
It is not all that different from a heavy salted steak with spices mixed in. Leave one of those on the counter for a couple of hours and see what happens.
Posted on 1/27/16 at 9:46 am to AlxTgr
quote:
is not all that different from a heavy salted steak with spices mixed in. Leave one of those on the counter for a couple of hours and see what happens.
That salt is penetrating meat and fat fibers. It's not melting.
eta: I can kind of see how the steam would dissolve the spices but why is that method better than giving the entire crawfish contact with a seasoned water? There's no need to dirty the ice chest. It does nothing better than a good soaking.
This post was edited on 1/27/16 at 9:49 am
Posted on 1/27/16 at 9:47 am to AlxTgr
I have my own blend, leave it in ice chest and everything melts but the minced garlic.
Posted on 1/27/16 at 9:47 am to AlxTgr
How damn difficult is it to season the water to the point that you don't need to sprinkle shite on them to "get that extra kick"?
Apparently...at least west of the basin....it's pretty damn difficult.
Apparently...at least west of the basin....it's pretty damn difficult.
Posted on 1/27/16 at 9:47 am to Motorboat
quote:
Tourists and Yanks
Yea tourists from New Orleans. I mean these restaurants are surrounded by crawfish ponds probably 75,000 acres within 30 miles and you are saying that cook shitty crawfish.
Look I've eaten them both ways plenty but to me soak for a shot period and then dump and sprinkle is the best
Posted on 1/27/16 at 9:52 am to MightyYat
quote:
That salt is penetrating meat and fat fibers. It's not melting
quote:I never said it was better. I don't do it. I don't even recommend it. I just hate people shitting on something they don't do or even understand. It's not unlike the beer snobs here. You like a different beer? Fine. Don't drink what you don't like, but also don't shite on others or their choices. Their choices are not yours.
I can kind of see how the steam would dissolve the spices but why is that method better than giving the entire crawfish contact with a seasoned water?
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