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Started By
Message
2
Posted on 5/22/21 at 10:53 pm to LEASTBAY
quote:
Reminds me of this place I went to about an hour from Lake Charles about 20 years ago. They battered whole blue crabs and fried them. Not soft shells. WTF
Plenty of places serve fried crab.
As far as dusting, I like a very light dust once in ice chest. But we let them soak for a while to get the flavor in them.
Posted on 5/22/21 at 11:05 pm to lsu777
Yup...
Bring seasoned water to boil
Dump in crawfish
Return to boil (five minutes or a beer)
Shut down and soak 15 minutes at least
( longer if one batch and using ice but if another batch ice dilutes)
Put in ice chest and light sprinkle and let it melt in
Been doing it this way since I read how to do it in the LSU cookbook I got in the 80s after graduation!!!
Bring seasoned water to boil
Dump in crawfish
Return to boil (five minutes or a beer)
Shut down and soak 15 minutes at least
( longer if one batch and using ice but if another batch ice dilutes)
Put in ice chest and light sprinkle and let it melt in
Been doing it this way since I read how to do it in the LSU cookbook I got in the 80s after graduation!!!
Posted on 5/22/21 at 11:06 pm to Byrdybyrd05
I had a guy from Maryland try to tell me that I should steam my blue crabs and dust them with old bay and they would be better than boiling them in crab boil...
Posted on 5/22/21 at 11:08 pm to Byrdybyrd05
That’s bad, but a few weeks back I saw a thread on here making fun of people wearing gloves eating crawfish and was shocked and appalled the majority of replies defended the limp wristed practice, so that is still what disturbs me the most at the moment
This post was edited on 5/22/21 at 11:12 pm
Posted on 5/22/21 at 11:10 pm to jojothetireguy
quote:
Seen the seasoning done before in North Louisiana
Cormier's in Monroe. But Cormier is anything but from Monroe. Although his joint has been rocking along in a big way for probably 30 or so years now. Cormier pretty much has it down with a certain style that's been unchanged for quite some time, as well as any other in Louisiana I'd venture to say.
This post was edited on 5/22/21 at 11:12 pm
Posted on 5/22/21 at 11:10 pm to LSU316
watered down liquid crab boil
There is your problem...water should be highly seasoned...lots more to it than a bottle of liquid boil....garlic...onion celery oil..liquid boil..powder boil.salt...etc
There is your problem...water should be highly seasoned...lots more to it than a bottle of liquid boil....garlic...onion celery oil..liquid boil..powder boil.salt...etc
Posted on 5/22/21 at 11:11 pm to Thecoz
Posted on 5/22/21 at 11:21 pm to Byrdybyrd05
Is this what the Vietnamese bros do at Big Easy crawfish on the wank?
Posted on 5/22/21 at 11:25 pm to LSUA 75
quote:
LSUA 75
You and your people are the fricking devil incarnate
Posted on 5/22/21 at 11:39 pm to Byrdybyrd05
People that call them “crayfish”
Posted on 5/22/21 at 11:48 pm to LSU316
quote:
This gets better flavor in the crawfish than water logging them in watered down liquid crab boil for 30 min after they boil.
Gets better flavor outside the crawfish.
fricking ridiculous method.
This post was edited on 5/22/21 at 11:49 pm
Posted on 5/23/21 at 12:44 am to OBReb6
quote:
wearing gloves eating crawfish
If you don't uselessly season the shite out of the shells, you don't have to do this in the first place.
Posted on 5/23/21 at 12:49 am to Byrdybyrd05
quote:
My brother in law is from the Lafayette area and he says a lot of people do that over there.
Very popular. However, we add spice to the water too. We double spice, inside and out.
Posted on 5/23/21 at 12:50 am to Byrdybyrd05
Yawn
This post was edited on 5/23/21 at 12:52 am
Posted on 5/23/21 at 1:03 am to davyjones
qoute: Cormiers in Monroe.
I'm from Alexandria, but moved to Monroe about 10 years ago. All people talk about up here is they're the best. True south Louisiana taste. Nah man, overrated as frick. I haven't had any up here worth paying for.
Posted on 5/23/21 at 1:09 am to Byrdybyrd05
Dusting will never get the seasoning into the crawfish like a 20 minute soak will. The crawfish sink during the soak because they suck in the seasoned water. Plus that makes them juicier. Bars and restaurants love to dust because they sell more beer.
Posted on 5/23/21 at 1:10 am to DoubleOught
Well then I guess there's a possibility that Cormier doesn't oversee it like he has in the past. Maybe it's hit or miss now. Or maybe it's just person to person preference. Hell I dunno.
My personal feeding hole is the shack beside Tech U-PackIt on Tech Drive in Ruston. People are from Iowa. I didn't know they had crawfish up there.
They do a good job. IMO anyway.
My personal feeding hole is the shack beside Tech U-PackIt on Tech Drive in Ruston. People are from Iowa. I didn't know they had crawfish up there.
They do a good job. IMO anyway.
Posted on 5/23/21 at 1:23 am to Byrdybyrd05
I had crawfish at a Vietnamese mall in West Houston a while back and it seemed like they must have dusted them after cooking. It makes for dirtier hands and doesn't seem real efficient but the crawfish were good.
Posted on 5/23/21 at 1:45 am to Byrdybyrd05
Savages.
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