re: Your Crawfish boiling routine / Recent crap article

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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.

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I tried this once on the stove and was quite happy with the outcome

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crayfish

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Dude....

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if I got paid based on the number of people that told me what I was doing wrong and how they do it I'd be rich

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well if you aren't putting pineapple, little smokies, cream cheese stuffed japs, sweet potatoes, and double aa batteries in it, you are doing it wrong.

i just ask them if they've every boiled 5,000 pounds in 3 hours

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well if you aren't putting pineapple, little smokies, cream cheese stuffed japs, sweet potatoes, and double aa batteries in it, you are doing it wrong.

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It's not nice to dis on Mung when he has given up TD for Lent.

I boil in clear water then just give everyone sides of seasoning so they can determine how hot they want it and everyone is happy

foot, wut u suckin' out the crack?

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Mung when he has given up TD for Lent.

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mung only goes artichoke asparagus. I am ok with that, I really cant imagine the pasta shells thing...can you imagine the starchy arse sticky crawfish after a couple rounds.

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5,000 pounds in 3 hours

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if you use my super secret never seen before peeling technique you can peel damn near that many.

Didn't read whole thread but OP looks good other than I think the salt step is unnecessary and only adds way too much salt overall.