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Started By
Message
re: Who the hell dust their crawfish?
Posted on 5/24/21 at 12:02 pm to TigerLunatik
Posted on 5/24/21 at 12:02 pm to TigerLunatik
quote:
Have you ever tried putting frozen orange concentrate
No, but I usually put fresh cut oranges, as well as lemons.
0
Posted on 5/24/21 at 12:04 pm to onthebay
quote:
Not a lot going on in Many.
What? It's the Parish seat and Hodges Gardens is but a hop skip and a jump from there.
Posted on 5/24/21 at 12:06 pm to Byrdybyrd05
The best crawfish I've ever had does this and it was pretty damn tasty. It makes sense when some people want it spicier than others.
Posted on 5/24/21 at 12:09 pm to TigerCoon
quote:Never tried one of those.
I bet you wash them down with White Claws.
I find the Mich Ultra Cactus Lime beers to be great with crawfish.
Posted on 5/24/21 at 12:20 pm to Byrdybyrd05
Ive tried it both ways, and I am not a fan of dusting. I will always be a quick boiler and long soaker. I think I take more issue overcooking crawfish regardless if they dust or soak. That’s an even more grievous offense to me.
Posted on 5/24/21 at 3:11 pm to TigerCoon
The guy likes them Dusted and with Mich Ultra Cactus Lime beer.
And there it is.
And there it is.
Posted on 5/24/21 at 3:21 pm to O
quote:
I know some LC baws that do the full boil then toss for some extra heat.
If we have women eating with us that don't like really hot stuff, we will dust ours a bit before eating. No shame.
Posted on 5/24/21 at 3:52 pm to Bullfrog
Why would you want to use a dusting for an extra kick? Just let them soak for a couple more minutes and there will be extra kick as long as the water is seasoned correctly. Makes zero sense.
Posted on 5/24/21 at 5:02 pm to Ryan3232
quote:This.
Someone help me understand what throwing seasoning on the outside of the shells does for the actual crawfish tail located on the interior. You dont eat the shells. Ive never had someone pour tonys on top so im not sure if it somehow permeates to the tail meat or not, but I would bet money that it doesnt.
The key to good vs great crawfish has one common denominator IMO, it’s getting the water from boiling to a cooler temperature quickly. Whether that be a bag of ice or some other method. It allows the shells to accept more seasoned water and makes awesome crawfish. One caterer I saw used a metal coil with freezing water inside that he dropped directly into the pot. They were fantastic crawfish, probably the best I’ve ever had.
Posted on 5/24/21 at 5:06 pm to DiamondDog
I just have to drop in and say that dusting crawfish is a fricking sin.
Anyone who does this shite is shitty at boiling crawfish and you should be ashamed for ruining all of those crawfish.
And ruining the day for people showing up at your crawfish boil expecting to eat good crawfish.
Anyone who does this shite is shitty at boiling crawfish and you should be ashamed for ruining all of those crawfish.
And ruining the day for people showing up at your crawfish boil expecting to eat good crawfish.
Posted on 5/24/21 at 5:14 pm to Byrdybyrd05
quote:
I had a friend from the West Bank and he said it’s not a crawfish boil without mushrooms and some pineapples in it. I never had mushrooms in it but doesn’t sound bad to go with corn and potatoes but I don’t know about the pineapples.
Mushrooms are very common, in my experience.
We've thrown just about anything you possibly can into the pot for shits and giggles. Tortellini, edamame, sprouts, asparagus, hot dogs, carrots, sweet potatoes, etc.
We've scaled it down a lot, though. The sides barely get touched, and they're a pain to try to deal with afterwards.
Posted on 5/24/21 at 9:15 pm to saderade
I like to freeze 2 liters or gallon jugs and put them in my pot for the rapid cool down. I’ll also spray the outside of the pot with a hose. That combined with the frozen ears of corn makes those crawfish soak it up!
Posted on 5/24/21 at 9:31 pm to TigerCoon
quote:
I bet you wash them down with White Claws.
It’s always funny to me when dudes who only drink Michelob, bud or Miller lite try to make fun of dudes who drink seltzers.
Shiner and Yuengling or nothing baw
Posted on 5/24/21 at 9:46 pm to Ignignot
Dusting, when done properly, blows soaked crawfish out the water.
Plus I have 35 pounds ready to eat every 15 minutes.
On the vegetables, if I wanted a salad or fruit salad, I’d eat one.
But I don’t take ‘food’ advice from anyone East of the basin, west of lacassine or north of ville platte.
Plus I have 35 pounds ready to eat every 15 minutes.
On the vegetables, if I wanted a salad or fruit salad, I’d eat one.
But I don’t take ‘food’ advice from anyone East of the basin, west of lacassine or north of ville platte.
This post was edited on 5/24/21 at 9:53 pm
Posted on 5/24/21 at 9:54 pm to turnpiketiger
I don’t think I’ve ever witnessed a soyboy partaking in a Budweiser. It’s too manly for them
Posted on 5/24/21 at 9:56 pm to tgrgrd00
From Laplace? And you think you know about crawfish? Lol
Posted on 5/24/21 at 10:17 pm to Byrdybyrd05
I’ve said it before and I’ll say it again...
You don’t rub chocolate on the cow to flavor the milk.
You don’t rub chocolate on the cow to flavor the milk.
Posted on 5/24/21 at 10:56 pm to turnpiketiger
You do you. Enjoy your mango seltzer, Nancy.
Posted on 5/24/21 at 11:11 pm to saderade
quote:
One caterer I saw used a metal coil with freezing water inside that he dropped directly into the pot. They were fantastic crawfish, probably the best I’ve ever had.
Wonder if you could use an aluminum growler for that?
Posted on 5/24/21 at 11:57 pm to Bullfrog
quote:
put in a an ice chest dousing then with Lee & Perrins and Tony’s while the veggies cook.
Helluva a lot more that a dusting.
Them crayfish are delicious.
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