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Message
re: Your Crawfish boiling routine / Recent crap article
Posted on 3/31/14 at 12:46 pm to Crawdaddy
Posted on 3/31/14 at 12:46 pm to Crawdaddy
quote:I'm a speed eater. Rarely separate the heads and tails. Crack open, bite, and suck all in one swift motion. If they are cooked correctly, it works wonderfully. If not, I'm relegated to peeling
Who pulls the "vein" out when eatin
1
Posted on 3/31/14 at 12:53 pm to Hammertime
Posted on 3/31/14 at 12:55 pm to wickowick
quote:
Anyone started the shite show talking about adding seasoning to the crawfish in an icechest after boiling?
A buddy of mine moved to Texas and said this is the accepted way of doing things. I've heard horror stories of it happening in north MS too, but pull that shite south of I20 and there will be a fight.
Posted on 3/31/14 at 12:59 pm to Crawdaddy
Why don't you just pour the shite in your mouth? 
Posted on 3/31/14 at 1:01 pm to TheDrunkenTigah
quote:
A buddy of mine moved to Texas and said this is the accepted way of doing things
Because people here are idiots. Hell restaurants serve them that way. What a freaking mess.
Posted on 3/31/14 at 1:04 pm to bluemoons
quote:
Easier way - drop a bag of ice in the water.
quote:
Exactly...
NEVER put ice in the water...it dilutes the seasonings...
Cool the bottom of the pot for a couple minutes and if you insist on icing them use frozen 2 liter bottles of water and put them in with teh crawfish during cool down...no dilution...
Posted on 3/31/14 at 1:12 pm to Pepperidge
Hose on outside of pot while stirring
Posted on 3/31/14 at 1:12 pm to Crawdaddy
quote:I likes the poo.
Who pulls the "vein" out when eatin
You know, the crap tube
Posted on 3/31/14 at 1:12 pm to DucksnBucks37
Love these threads!
Posted on 3/31/14 at 1:15 pm to Last call
quote:
Love these threads!
Me too, everybody does it right and everyone else's way sucks
Posted on 3/31/14 at 1:16 pm to jorconalx
I just love how every time I set up the stuff to boil it just gets done with me doing nothing but walking around and drinking.
Posted on 3/31/14 at 1:19 pm to DucksnBucks37
quote:they do. well i use 2 liter bottles.
That's the way I feel about it also. I wonder of you froze a gallon of water and chunked it in if the plastic would hold up to the heat..
quote:i use to do this still do when i forget to freeze the 2 liter bottles. it works well.
Hose on outside of pot while stirring
This post was edited on 3/31/14 at 1:25 pm
Posted on 3/31/14 at 1:21 pm to AlxTgr
quote:
just love how every time I set up the stuff to boil it just gets done with me doing nothing but walking around and drinking
if its taking place at my house, no one is allowed to comment/give advice etc. I'm the cook, they can drink and be merry. And none of this "when's it gonna be ready?" Unless its my bride.
Posted on 3/31/14 at 1:25 pm to DucksnBucks37
I hate crawfish arguments. Too many dumb people think their way is the only way to cook them. Fact of biness is they're easy to cook and there are several ways to go about the process. But in the end all you have to do is clean, season, boil, soak and dump out. Bam, you're a crawfish chef. Turning our good consistent boiled shrimp is much more impressive imo.
This post was edited on 3/31/14 at 1:28 pm
Posted on 3/31/14 at 1:27 pm to LSUballs
I agree. I always go by what the women say. My wife and her mom will tell you the truth if good or not and they don't give a damn who cooks them or how they're cooked... only if they taste good. And they've had enough to know good crawfish.
Posted on 3/31/14 at 1:28 pm to LSUballs
Had lunch at your town't pizza joint about 1.5 hours ago. I looked around for you but no luck...
Posted on 3/31/14 at 1:32 pm to wickowick
Awe hell. I'm up in Strop City working. 
Posted on 3/31/14 at 1:32 pm to LSUballs
quote:yep i learned from one of the guys that does the boiling at the delcambre shrimp festival that its really the seasoning that makes shrimp hard to peel. i started doing what they do. boil in plain water then soak em in cool seasoned water. they peel perfect every time.
Turning our good consistent boiled shrimp
Posted on 3/31/14 at 1:33 pm to LSUballs
quote:
Too many dumb people think their way is the only way to cook them.
fact
quote:
Turning our good consistent boiled shrimp is much more impressive imo.
double fact
over cooking is an easy way to screw this up and common
also shrimp molt often and peeling a shrimp that has just molted is near impossible. I have started peeling my shrimp before I freeze them.
Posted on 3/31/14 at 1:35 pm to LSUballs
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.
quote:
For those that don't believe in purging (or feel it isn't necessary), try boiling Grand Isle crabs without purging. You will taste the sand in just about every bite. With purging = no sand.
This may be one of the more absurd things I've read on this board. I've crabbed in Grand Isle my entire life and have no idea what you're talking about.
This post was edited on 3/31/14 at 1:38 pm
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