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Started By
Message
1
Posted on 3/31/14 at 4:06 pm to wickowick
has anyone discussed the merits of purging those little shitty creatures?
I use two bottles of mag citrate to 1 kiddie pool full of crawfish and warm tap water.
Dump the results on your lawn for a fertilized spot like no other. All you salt purge fans cant do that.
I use two bottles of mag citrate to 1 kiddie pool full of crawfish and warm tap water.
Dump the results on your lawn for a fertilized spot like no other. All you salt purge fans cant do that.
Posted on 3/31/14 at 4:11 pm to Bleeding purple
I have tried, and failed, to kill two Tallow trees with the leftover boil water. Those things thrive on the stuff.
Posted on 3/31/14 at 4:12 pm to Bleeding purple
quote:
kiddie pool
Wrong, wrong, wrong.
The blue of the pool makes the crawfish think they're in the oceans and if not given salt to further this myth they will revolt and die.
Trust me I cooked like 35 kiddie pools worth last year.
Posted on 3/31/14 at 4:13 pm to AlxTgr
Tallow trees thrive on the tears of non Chinese inhabitants world wide but especially in the SE US.
Tordon+ long drill bit + drill = dead tree
Tordon+ long drill bit + drill = dead tree
Posted on 3/31/14 at 4:14 pm to TheDrunkenTigah
I don't know about that but maybe since I use the green bottle mag citrate and the huge evacuation that results is so large the little guys can not see the bottom color. 
Posted on 3/31/14 at 4:16 pm to TIGERSby10
quote:
Always purge and always will. If you suck the heads, it will definitely get the grit out. Try side by side comparison (one purged/one not purged) and you will notice the difference in taste/grit.
Posted on 3/31/14 at 4:22 pm to Bleeding purple
Seems legit, but 10qts of royal purple (not the cheap shite) would probably remove all doubt.
Posted on 3/31/14 at 4:27 pm to T Ba Doe Tiger
You broke just about every rule from every post before yours, bravo
Posted on 3/31/14 at 4:30 pm to AlxTgr
quote:
to kill two Tallow trees with the leftover boil water
cacti love the stuff too
Posted on 3/31/14 at 5:02 pm to DucksnBucks37
That "yellow stuff" isn't fat either.
Posted on 3/31/14 at 5:07 pm to Geauxtiga
Not to hijack, but who else can't stand the new perforated metal strainers? I'm going to the nearest fab shop when my old school expanded metal strainer breaks to get a new one.
Posted on 3/31/14 at 5:10 pm to TJG210
quote:Have one made out of aluminum.
I'm going to the nearest fab shop when my old school expanded metal strainer breaks to get a new one.
Posted on 3/31/14 at 6:10 pm to tigerfoot
I haven't seen anyone mention throwing baby carrots in their boiling pot with the vegetables
that's probably my favorite part of the boil (besides the crawfish of course)
that's probably my favorite part of the boil (besides the crawfish of course)
Posted on 3/31/14 at 6:36 pm to MrExclusive
quote:
baby carrots
Saw this on Saturday. I passed on them. I should try it out next time.
OP: I use a mixture of dry/liquid boil. Besides my standard seasonings and the usual corn/potatoes, I tend to let people put whatever they want in. I'm not a crawfish boil fascist.
Posted on 3/31/14 at 7:07 pm to Junky
they're phenomenal
they're phenomenal we got someone to send us some crawfish when we were overseas and I requested carrots to be sent also.... everyone was impressed, even the two other guys stationed with me that were from Louisiana ...
they're phenomenal we got someone to send us some crawfish when we were overseas and I requested carrots to be sent also.... everyone was impressed, even the two other guys stationed with me that were from Louisiana ...
This post was edited on 3/31/14 at 11:16 pm
Posted on 3/31/14 at 7:08 pm to TJG210
quote:
quote: Turning our good consistent boiled shrimp is much more impressive imo. I find that when I boil fresh shrimp (purchased off the boat) I rarely have problems with peeling, when I rarely buy them from a seafood market and get some that went through the IQF process, I find the margin of error to be slim and none.
Boiling IQF brine frozen shrimp are really hard to get to peel right. Something with the salt solution that makes them hard to peel. I stick to fresh shrimp whenever I can.
Posted on 3/31/14 at 9:19 pm to JasonL79
IQF shrimp are easy to boil right:
Completely thaw
Use a little less than half as much water as you would for crawfish
Bring water to boil
add seasoning
drop shrimp
cook for 4 minutes, stir occasionally
cut fire and add a shite load of ice until you can stick your hand/arm into the pot and it not hurt.
let soak from 20min
Completely thaw
Use a little less than half as much water as you would for crawfish
Bring water to boil
add seasoning
drop shrimp
cook for 4 minutes, stir occasionally
cut fire and add a shite load of ice until you can stick your hand/arm into the pot and it not hurt.
let soak from 20min
Posted on 3/31/14 at 11:28 pm to DucksnBucks37
TLDR.
But seriously you will get 97 different methods out of 100 posts. 94 will still be good.
93 will be great cause I didn't have to cook them and just got to drink beer and eat.
But seriously you will get 97 different methods out of 100 posts. 94 will still be good.
93 will be great cause I didn't have to cook them and just got to drink beer and eat.
Posted on 3/31/14 at 11:58 pm to DucksnBucks37
A Vietnamese girl showed me a trick when peeling, that made the vein stay in the tail.
I make ice blocks out of seasoned water, then dump them in to cool the pot. No dilution.
Also, I use salt when cleaning my crawfish. Don't claim that it makes them purge, but they seem to wash easier.
I make ice blocks out of seasoned water, then dump them in to cool the pot. No dilution.
Also, I use salt when cleaning my crawfish. Don't claim that it makes them purge, but they seem to wash easier.
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