- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
BarryMcCociner
| Favorite team: | New Orleans Saints  |
| Location: | New Orleans |
| Biography: | |
| Interests: | |
| Occupation: | Mechanical Engineer |
| Number of Posts: | 10 |
| Registered on: | 2/4/2019 |
| Online Status: | Not Online |
Recent Posts
Message
re: Recommendations for King Cakes in the following cities?
Posted by BarryMcCociner on 2/12/19 at 1:25 pm to LSUnGA
Call Randazzo's in Metairie and have them shipped to you, one for each city. It's worth it.
0
re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted by BarryMcCociner on 2/6/19 at 4:35 pm to Fun Bunch
quote:
Also celery salt is a good addition.
First time I had a batch using celery, you could taste the difference in a big way. As long as you use enough of either celery sticks or celery salt, your crawfish will come out ahead.
re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted by BarryMcCociner on 2/6/19 at 4:16 pm to tiger rag 93
quote:
Where does one find Chinese red pepper?
The only place I've ever really seen it is in Winn Dixie. Cajunland brand has it. It's a jar about half the size of their normal tub of seasoning and it says Chinese Pepper in big red letters.
re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted by BarryMcCociner on 2/6/19 at 3:57 pm to BlackCoffeeKid
quote:
I've always been under the impression that it's the potatoes that leave a slimy texture if you boil them with the crawfish.
This is only if you overboil them and they become closer to mashed potatoes rather than boiled potatoes.
re: Vegetable side dishes for someone that doesn’t like vegetables
Posted by BarryMcCociner on 2/6/19 at 2:45 pm to Rohan Gravy
I've had the same problem and I'm 31 years old. I'll say this, I started with steamed broccoli and put a bunch of Tony's on it lol.
Grilled asparagus with salt, pepper, and Parmesan I find tastes pretty solid. It doesn't have that (for lack of a better word) 'asparagus' taste to it. Tastes less like a veggie.
A bag of brussel sprouts is my new go-to. Grab a skillet, throw in a half stick of butter, throw in the bag of brussel sprouts (i usually at least cut in half, if not fourths), throw in some cooked bacon or bacon bits if you're in a bind, and season with salt, pepper, garlic, onion, and cayenne if you like a little spice. Those are my wife and I's favorite.
Green beans are great if you book them right.
DO NOT BUY those damn steamable veggies. Those taste like they've been wrapped in plastic and have no taste and are not salvageable if you take them out to season the F out of them. Stick to fresh veggies, not frozen IMO.
Again, this is coming from someone who's 31 and has only been eating veggies (on occasion, not daily) for a couple years.
Grilled asparagus with salt, pepper, and Parmesan I find tastes pretty solid. It doesn't have that (for lack of a better word) 'asparagus' taste to it. Tastes less like a veggie.
A bag of brussel sprouts is my new go-to. Grab a skillet, throw in a half stick of butter, throw in the bag of brussel sprouts (i usually at least cut in half, if not fourths), throw in some cooked bacon or bacon bits if you're in a bind, and season with salt, pepper, garlic, onion, and cayenne if you like a little spice. Those are my wife and I's favorite.
Green beans are great if you book them right.
DO NOT BUY those damn steamable veggies. Those taste like they've been wrapped in plastic and have no taste and are not salvageable if you take them out to season the F out of them. Stick to fresh veggies, not frozen IMO.
Again, this is coming from someone who's 31 and has only been eating veggies (on occasion, not daily) for a couple years.
re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted by BarryMcCociner on 2/6/19 at 2:35 pm to Gaston
Going back to my main post, my boil recipe is simple and what the first couple messages described:
Lemons, onions, garlic, crawfish seasoning (usually Cajunland but I'm a fan of Zats and Louisiana honestly), potatoes, mushrooms, sausage, and corn...no reason to get cute.
I've been interested mainly in trying the chinese pepper in my boils, and from reading about this Chackbay Seasoning, it sounds like that's the base of it.
I've heard once you switch to Chackbay, you don't go back. I've heard people say they use it with their main boil seasoning too. Supposedly chinese pepper based, so I think I may try adding the chinese pepper into my next boil to see if it really makes a difference.
Lemons, onions, garlic, crawfish seasoning (usually Cajunland but I'm a fan of Zats and Louisiana honestly), potatoes, mushrooms, sausage, and corn...no reason to get cute.
I've been interested mainly in trying the chinese pepper in my boils, and from reading about this Chackbay Seasoning, it sounds like that's the base of it.
I've heard once you switch to Chackbay, you don't go back. I've heard people say they use it with their main boil seasoning too. Supposedly chinese pepper based, so I think I may try adding the chinese pepper into my next boil to see if it really makes a difference.
re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted by BarryMcCociner on 2/6/19 at 10:46 am to TH03
Is the big secret to Chackbay just the Chinese pepper?
re: Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted by BarryMcCociner on 2/6/19 at 10:29 am to SammyTiger
Honestly, I think the big 3 (Zats, Cajunland, LA) all have their pros and cons, but I think they're all very good in flavor. Never met someone that would say one of the three don't taste good.
re: Let's talk potato chips...
Posted by BarryMcCociner on 2/6/19 at 10:01 am to SportTiger1
Was just going to comment Zapps Voodoo Heat, but saw you don't like Zapps.
If you're a fan of Sour Cream & Onion chips, I've recently found the baked Ritz SC&O chips to be loaded with flavor AND healthier for you, 40% less fat. I'm not big into eating healthier chips though, just stating that I found those to be quite delicious despite being the healthier ones.
If you're a fan of Sour Cream & Onion chips, I've recently found the baked Ritz SC&O chips to be loaded with flavor AND healthier for you, 40% less fat. I'm not big into eating healthier chips though, just stating that I found those to be quite delicious despite being the healthier ones.
Cajun Crawfish Boils - Ingredients, Twists, etc.
Posted by BarryMcCociner on 2/6/19 at 9:57 am
I've recently purchased my first home in southern Louisiana and it's perfect for hosting crawfish boils. Got a brand new pot and burner for our wedding, and can't wait to use it. I started taking a couple minutes at work each day the last few weeks to make sure my recipe and process are ready for the crawfish season. I also started looking into key ingredients others use, and unique twists (without getting crazy) on recipes.
One thing I've found to be common for a "twist", AKA adding more spice, is including Chinese Pepper in the boil. I've seen the Cajunland brand of Chinese Pepper every time I go into a local Winn Dixie, and I've been curious every time I pass it. Has anyone actually used Chinese Pepper, and if so, is it everything it's cracked up to be? I've read some say they can't tell the difference, others say it adds no flavor just raw heat.
Other ingredients I've heard to implement into your boil, or leave out, are: pineapple (add), sausage (leave out or do separately - keeps the fats from making crawfish have a "slimy" texture?), bay leaves (add for flavor), artichokes (add), sweet potatoes (add), salt (add, even if using a jar/bag of crawfish boil mix).
Not looking to change my recipe, as I think the best crawfish are made when it's kept simple. Might look into adding the Chinese Pepper to a more spicy recipe, but would like feedback from others who've tried it. Mainly looking to hear from others about what they think works best, what you can critique without ruining a whole batch, and just general crawfish boil chatter. :usa:
UPDATE: From seeing other threads, it sounds like the Chackbay Seasoning is a big hit for those who try it, and people have said it's a chinese pepper base, or that it's a big part of it. Think I need to try adding some chinese pepper to the boils.
One thing I've found to be common for a "twist", AKA adding more spice, is including Chinese Pepper in the boil. I've seen the Cajunland brand of Chinese Pepper every time I go into a local Winn Dixie, and I've been curious every time I pass it. Has anyone actually used Chinese Pepper, and if so, is it everything it's cracked up to be? I've read some say they can't tell the difference, others say it adds no flavor just raw heat.
Other ingredients I've heard to implement into your boil, or leave out, are: pineapple (add), sausage (leave out or do separately - keeps the fats from making crawfish have a "slimy" texture?), bay leaves (add for flavor), artichokes (add), sweet potatoes (add), salt (add, even if using a jar/bag of crawfish boil mix).
Not looking to change my recipe, as I think the best crawfish are made when it's kept simple. Might look into adding the Chinese Pepper to a more spicy recipe, but would like feedback from others who've tried it. Mainly looking to hear from others about what they think works best, what you can critique without ruining a whole batch, and just general crawfish boil chatter. :usa:
UPDATE: From seeing other threads, it sounds like the Chackbay Seasoning is a big hit for those who try it, and people have said it's a chinese pepper base, or that it's a big part of it. Think I need to try adding some chinese pepper to the boils.
Popular
33
