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Started By
Message
re: What's your crawfish boiling recipe?
Posted on 1/27/16 at 9:54 am to AlxTgr
Posted on 1/27/16 at 9:54 am to AlxTgr
The past few crawfish seasons this board has been relatively civil. I am really glad this year has gotten back on track. El Niño most have people's blood boiling or something
This post was edited on 1/27/16 at 9:55 am
1
Posted on 1/27/16 at 9:56 am to Midtiger farm
I get their location bud. I have boiled hundreds of thousands of pounds crawfish. You cannot tell me that the sprinkle method is better. Hundreds of people have told me my crawfish are the best they've ever eaten. and I'm not bragging or exaggerating.
Posted on 1/27/16 at 9:59 am to Dire Wolf
quote:
The past few crawfish seasons this board has been relatively civil. I am really glad this year has gotten back on track. El Niño most have people's blood boiling or something
Posted on 1/27/16 at 10:00 am to Motorboat
quote:
. Hundreds of people have told me my crawfish are the best they've ever eaten. and I'm not bragging or exaggerating.
Every guest at a crawfish boil
1. Drink free beer
2. Ask why the cook is doing something one way
3. Eat too much
4. Compliment the chef
5. Get into the car and bitch about what the chef did wrong
This post was edited on 1/27/16 at 10:01 am
Posted on 1/27/16 at 10:02 am to Dire Wolf
It's bad at mine that I actually do little more than set up. I may have to rope off the cooker this year and require credentials to get within 15'.
Posted on 1/27/16 at 10:05 am to Motorboat
I'm sure your's are excellent and you cook them the way you and your guests prefer.
But most of the the other crawfish they've had were probably at boiling places in Baton Rouge or Houma or New Orleans and I promise you cajun claws, Hawks , or dwights and both Crawfish Times in Lafayette will blow any crawfish restaurant east of the basin away and they use the sprinkle method.
But most of the the other crawfish they've had were probably at boiling places in Baton Rouge or Houma or New Orleans and I promise you cajun claws, Hawks , or dwights and both Crawfish Times in Lafayette will blow any crawfish restaurant east of the basin away and they use the sprinkle method.
Posted on 1/27/16 at 10:13 am to Midtiger farm
quote:
That's why you boil potatoes and corn separate and season in different ice chest.
Does it melt into the potatoes, too? I've never had decent potatoes with sprinkle crawfish. They are bland in the middle. I rarely eat the frozen corn. I boiled potatoes in salt and crab boil last night for potato salad. Delicious.
I've eaten plenty of sprinkle crawfish, but I've never had any which taste nearly as good as crawfish cooked in seasoned water. It's just not the same.
Posted on 1/27/16 at 10:15 am to Gris Gris
quote:
I rarely eat the frozen corn
you need to have some of that Simplot, girl.
Posted on 1/27/16 at 10:22 am to Midtiger farm
quote:
Posted by Midtiger farm online on 1/27/16 at 10:05 am to Motorboat I'm sure your's are excellent and you cook them the way you and your guests prefer. But most of the the other crawfish they've had were probably at boiling places in Baton Rouge or Houma or New Orleans and I promise you cajun claws, Hawks , or dwights and both Crawfish Times in Lafayette will blow any crawfish restaurant east of the basin away and they use the sprinkle method.
In other words, your method is crap compared to mine.
Posted on 1/27/16 at 10:23 am to Gris Gris
Gris Gris, You need to go find your crawfish boil article on the crawfish boiler experts and minions before the season gets rolling good. That was one of the greatest things I ever read.
Posted on 1/27/16 at 10:33 am to Kajungee
Oh gosh. I don't know when I posted that. I'll have to see if it comes up in a search.
Posted on 1/27/16 at 10:40 am to Midtiger farm
quote:
I'm sure your's are excellent and you cook them the way you and your guests prefer.
But most of the the other crawfish they've had were probably at boiling places in Baton Rouge or Houma or New Orleans and I promise you cajun claws, Hawks , or dwights and both Crawfish Times in Lafayette will blow any crawfish restaurant east of the basin away and they use the sprinkle method.
so much grammar.
Posted on 1/27/16 at 10:54 am to Midtiger farm
quote:
I'm sure your's are excellent and you cook them the way you and your guests prefer.
But most of the the other crawfish they've had were probably at boiling places in Baton Rouge or Houma or New Orleans and I promise you cajun claws, Hawks , or dwights and both Crawfish Times in Lafayette will blow any crawfish restaurant east of the basin away and they use the sprinkle method.
I've had Cajun Claws and Crawfish Time. There's nothing remarkable about either. They're good but they're not the "best I've ever eaten." I like how you're trying to act like that whole area of the state is the end all of crawfish. There are 90 year ole Islanos in St. Beranard that have been boiling crawfish since before you were ever born. The sprinkle method is dumb and I've yet to be given a single reason why anyone would rather that over soaked.
Posted on 1/27/16 at 10:56 am to MightyYat
quote:yet, not as dumb as you apparently.
The sprinkle method is dumb
Posted on 1/27/16 at 10:57 am to AlxTgr
quote:
yet, not as dumb as you apparently.
Tell me what advantages it gives besides ruining a perfectly good ice chest?This post was edited on 1/27/16 at 10:59 am
Posted on 1/27/16 at 11:01 am to Midtiger farm
I mean you can keep defending bad crawfish but it doesn't make it any better than soaking them.
Posted on 1/27/16 at 11:04 am to MightyYat
quote:
I've had Cajun Claws and Crawfish Time. There's nothing remarkable about either. They're good but they're not the "best I've ever eaten." I like how you're trying to act like that whole area of the state is the end all of crawfish. There are 90 year ole Islanos in St. Beranard that have been boiling crawfish since before you were ever born. The sprinkle method is dumb and I've yet to be given a single reason why anyone would rather that over soaked.
I'm sure there in a 90 year old cajun man from vermillion parish that has been boiling crawfish for 75 years and now uses the sprinkle method. So What?
Where are the best crawfish you have eaten?
Advantages for sprinkle method:
Faster, you can almost keep your water boiling from sack to sack, this is the reason restaurants use it.
The crawfish come out hotter. I've been to plenty of boils in BR or Nola where the crawfish got to cool while they were soaking.
Posted on 1/27/16 at 11:06 am to Midtiger farm
we can settle this thread along with every other crawfish thread.
everyone else is wrong, i'm right.
(copy and paste)
everyone else is wrong, i'm right.
(copy and paste)
Posted on 1/27/16 at 11:08 am to Midtiger farm
Disadvantages: zero flavor
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