CnAzInCA

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You obviously can’t if you think a bunch of places in Lafayette are using purely soak methods

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Your penchant for presumption is noted once more. Again - not the boiling places/restaurants I frequent, not my family, and not my friends in and around Lafayette.

The method with which I was taught as a lad, to which my family utilizes and has utilized for generations, and to which my friends employ is from the pot to the table - no ice chests and no dusting required. If you cannot tell the difference in the final product and enjoy crawfish in that way, ce la vie; however, such discernment is easy for me and for many others.

Relax.

Your order requesting the highest spice level is the explanation. I order their usual seasoning, which has zero dusting. Spice is spot on for my preference (and most everyone else I know).

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Lol yea they do. Most places season the water and then in ice chest also
No soaking. would have to have too many pots

you just don't know it because they are in the ice chest long enough for seasoning to melt down. If you order them extra spice then they would add more on top right before serving them

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Your presumptuousness is noted; however, not the places I frequent; not my family; and not my friends in and around Lafayette. I grew up working in my family's rice fields and crawfish fields in Vermilion Parish, and it is not difficult for me to tell the difference in taste and identify an inferior cooking method. While salt may "melt down," other seasonings do not - there is always a residue with employing "dusting."

Go to Dwight's in Lafayette. No dusting required or needed, no irritating residue, and the crawfish tails and "fat" have the flavor of the spices, not solely the outside shells or your fingers. Also, if you own a cell phone, call the restaurants you are considering and ask how they season their crawfish - no reason to discover their method at the table.

Lastly, anyone who has grown up around crawfish fields and cooking crawfish in their youth can tell the difference. I've eaten crawfish boiled hundreds of different ways. Nothing beats expertly seasoned crawfish poured on the table straight from from the pot. No ice chest needed.

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Lafayette move for sure

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Not sure what you mean. The places I frequent in Lafayette never do so. No one in my family or friends from there are “dusters” either. Just had crawfish at Dwight’s a couple days ago. Year after year, consistent quality. No outside seasoning used or needed.

You cannot go wrong buying boudin in Scott at Best Stop, Billy’s, Kartchner’s, or NuNu’s. It’s all about personal preference. I happened to be in Lafayette yesterday visiting my sister and stopped at Billy’s because I was heading back to Texas via I-10. Picked up fresh and smoked sausage, shrimp boudin balls, cracklin, and crawfish roll ups.

Not certain prices will decrease, but crawfish should be plentiful. Fields in Vermilion Parish are looking good. Carbide guns working overtime.

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Went to Popeyes in Alexandria last Thursday and they said we don't have any chicken ?

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The same thing happened to me in April as I was passing through Alexandria. I had never thought that could happen twice. Must be terribly run by management.

Very enjoyable season. Very surprised they got past UCLA and also surprised they played South Carolina so closely head to head. No bench, no outside shooting threat, and no prototypical point guard. Nevertheless, Elite Eight and against a very good Iowa team with a generational talent in Caitlin Clarke. :cheers:

Big 6'6" Russian girl is gone! Man, LSU could use a point guard like Wheeler.

If the salads are all prepared excellently, the Greek gets my vote. Wedge is the easiest not to screw up.