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Pull the tail off. Peel off one or two segments of tail carapace from the big side. Pinch the small end. Pull or suck out the meat. Should take you 5 seconds tops.
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Jan 28, 2022 01:06
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This is my way: 1) Twist the tail off between the first and second joint (rather than the base) 2) Pinch down hard on the very tip of the meaty section of the tail 3) Bite and pull If the meat consistently tears in step 1 I will do it Phil's way because it's a little more tolerant of overcooked meat. If it's really overcooked though you will have problems regardless of technique. Unfortunately that's really common.
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Jan 28, 2022 06:07
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I. M. Gei posted:IT'S CRAWDAD SEASON YALL **DESIRE TO BE IN LOUISIANA INTENSIFYING** I got a bunch of live crawfish shipped to Missouri a few years ago and had a grand ol time. Cost a boatload but worth it. How long does crawfish season run?
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Jan 28, 2022 17:34
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User Error posted:**DESIRE TO BE IN LOUISIANA INTENSIFYING** Generally speaking, beginning of/early February through late April/early May. That's in Houston, anyway, you can get them live outside of that season but they're generally small/expensive.
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Jan 28, 2022 17:40
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User Error posted:**DESIRE TO BE IN LOUISIANA INTENSIFYING** We have them here, just grab a bucket and head to your local riverbank 
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Jan 28, 2022 18:06
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Any particular pastalaya recipe you guys like?
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Feb 2, 2022 20:17
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The_Doctor posted:Any particular pastalaya recipe you guys like? I would love this too. Anyone got a good gumbo z'herbes recipe?
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Feb 19, 2022 00:22
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I need to make gumbo. I just found a place in town that'll sell me head-on shrimp. Speaking of which, remind me again if I can make stock using already-boiled crawfish shells? I got like 2 lbs of shells from when I ate whole crawfish at a restaurant the other day cuz I wasn't sure if I could still use 'em for something or not.
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Feb 19, 2022 03:26
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I'm not sure I would make shellfish stock (or shellfish anything) out of something from "the other day." That poo poo goes south fast. The worst food poisoning I ever had was some crawfish my brother brought home from a boil. Same day. That's a mistake you only make once. Ever send vomit flying clear across a room?
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Feb 19, 2022 03:37
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I've successfully made crawfish stock out of shells I froze a few hours past boiling time but yeah, I would be wary/careful.
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Feb 19, 2022 04:35
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They've been sitting in my freezer for several weeks, but I think they spent a grand total of about 3 hours out of the boiler before they went in there.
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Feb 19, 2022 05:40
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Feb 21, 2022 09:33
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MAN’S SAUCE COMING SOON
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Feb 21, 2022 14:17
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I. M. Gei posted:They've been sitting in my freezer for several weeks, but I think they spent a grand total of about 3 hours out of the boiler before they went in there. Yeah I would have no problem with making stock out of those guys.
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Feb 21, 2022 15:51
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Phil Moscowitz posted:MAN’S SAUCE COMING SOON Subtle, they are not. 
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Feb 21, 2022 16:46
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Ragin' Cajun in Houston has disappointing crawfish (did Adam Ragusa make a video about seasoning your crawfish but not your boil?) but their in-house hot sauce is pretty good. It's got strong black pepper notes which is neat. Only tangentially thread related because it's not very "Cajun" and is made in Texas, but the alligator dick brought it to mind. 
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Feb 21, 2022 17:35
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Phil Moscowitz posted:MAN’S SAUCE COMING SOON I just noticed "Pecker Power" is spelled with condoms
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Feb 21, 2022 18:51
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It’s coming on your table too, not to it. I’ve made stock with crawfish shells and heads plenty of times, but I always either use them the day of or freeze them immediately. It works just fine, makes a pretty potent brew that’s excellent for seafood gumbo or crawfish étouffée.
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Feb 21, 2022 20:19
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I’m gonna be in New Orleans this March for a couple days. What are folks absolute must have recs? Both for food and tourism?
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Feb 22, 2022 03:46
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For food, I think you can’t go wrong with Pêche, Cochon, or Paladar. If you’re venturing away from downtown, try a po boy at Parkway Tavern and if you’re here the weekend of the 26th, go to the fairgrounds for the Louisiana Derby. For a great breakfast I always liked Elizabeth’s but I haven’t been since before COVID. Best beer is at Courtyard Brewery, but Zony Mash is also good and fun for music. Touristy stuff I would say check out the WWII museum, walk down Royal Street in the quarter for the shopping and galleries and a generally more interesting vibe than Bourbon Street. Get drinks at the Napoleon House, the Carousel Bar at the Monteleone, and Lafitte’s Blacksmith Shop. Watch some music at Fritzel’s or the Spotted Cat. Don’t get too drunk and use common sense when out at night. If you can ride the streetcar uptown, take a walk in Audubon Park or the Fly by the river and the zoo, and have a beer at Cooter Brown’s. If the weather’s nice, check out the Garden District—they do tours of the neighborhood’s really cool mansions. And keeping in tune with the thread as of late you should be able to get some good boiled crawfish at any of a few spots. Bevi is a good one and so is Clesi’s if they’re open. Phil Moscowitz fucked around with this message at 05:16 on Feb 22, 2022 |
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Feb 22, 2022 05:11
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I just remembered Bacchanal too—very cool outdoor spot to watch music and drink wine if the weather is decent.
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Feb 27, 2022 16:34
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The Avenue is also great, a really charming place to try an insane beer selection and sit on the rooftop balcony in the afternoon and watch St. Charles.
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Feb 27, 2022 20:23
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I'vee been gone too long to be much good on dining recommendations. I was going to say you should get a muffaletta from Central Grocery, but they're closed for repairs. Get a Parkway Tavern poboy if you've never had a proper one (or if you really like poboys). Catch a show at Preservation Hall. For museums, check out the Cabildo, the Historic New Orleans Collection, the Ogden, and the National WWII Museum. Not sure about visiting Mardi Gras world this time of year. The zoo and aquarium are both pretty great, if you're into that kind of thing. Maybe it's just nostalgia from all the times I visited them growing up, but I've visited much "bigger name" zoos/aquariums and been less impressed. Both have lots of local wildlife.
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Feb 28, 2022 05:38
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Hello springtime, look forward to enjoying you for the next two weeks 
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Mar 2, 2022 00:13
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I should not read this thread (or this subforum) when I am hungry at 3 AM.
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Mar 3, 2022 10:15
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I found this in a cupboard at home, which I forgot I bought a few months ago, so that’ll be fun to try.
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Mar 3, 2022 11:38
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Post a trip report. I haven't seen one of those in years, kinda curious to see how it stacks up to a standard jambalaya.
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Mar 3, 2022 12:27
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I. M. Gei posted:I should not read this thread (or this subforum) when I am hungry at 3 AM.
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Mar 19, 2022 17:32
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We did a little Up North Mardi Gras with my folks a few weeks ago. My gf and I usually try to get back to Louisiana around this time to get together with college friends but traveling across the country is still not happening for us for a while. So we made do! Which as I understand it is kind of the whole thing with cajun cooking. Here's what we had: - Fried shrimp poboys - I fried the shrimp, she made the bread the day before. It was my first time frying shrimp and I was real happy with how they came out. it was kind of a last minute decision to make the bread but that came out great too. Nothing like a well composed sandwich - Fried okra - kind of a last minute thing too. saw they had fresh okra at the asian market and figured we'd be frying poo poo anyway so what the hell, why not. Not bad, fried it in just cornmeal and Tony's. Probably would do bigger chunks next time since they came out kind of dry. -Crawfish - tried to do a version of crawfish boil staples but this honestly didn't work. You mostly can only get pre-boiled, pre-seasoned frozen whole crawfish (or just frozen tails) where I am in New England. Also you can't get boil. So we tried to do a homemade boil liquid, cooked the corn, garlic and potatoes in that, then threw the crawfish in at the end to come to temperature basically. They just dont get enough flavor from the boil this way, would not recommend. - King cake - fuuuuuck yeah. My gf has done this the last few years now and is really good at it, it was fabulous. Only thing was the dough ruptured while baking so the sour cream kind of leeched into the cake rather than being a swirl inside. Still moist and delicious. Also the baby we ordered was way too big lol. We didn't get great pictures of everything but you can get the gist here:    
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Mar 20, 2022 02:32
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Dude that’s pretty impressive for living in yankee town!
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Mar 20, 2022 02:59
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That's awesome
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Mar 20, 2022 10:15
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 Good afternoon friends
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Mar 20, 2022 18:28
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I have acquired 5 lbs of shell-on shrimp (without heads sadly but whatever), 1 1/2 lbs of crawfish tail meat, and all other necessary seafood gumbo ingredients. I will make my roux with butter instead of lard this time around, and possibly add a tablespoon or two of tomato paste to see if it zests up the flavor. Normally I use Fuckabees's ratio of flour to fat (2:1.5) to make gumbo roux, although I'm thinking about trying equal amounts of both this time around. Is this a bad idea?
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Mar 28, 2022 04:50
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I do mine 1:1 and like how it turns out
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Mar 28, 2022 04:57
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1:1 is literally textbook, i think you can go way more unbalanced and still have fine results, 2:1 flour:fat has given me some perfectly good gumbos eke out fucked around with this message at 05:03 on Mar 28, 2022 |
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Mar 28, 2022 04:58
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Might want to clarify if you're talking about 1:1 by weight or by volume. Flour has a density of about 0.77 g/ml and oil/butter has a density of about 0.92 g/ml so measuring by weight or volume do result in appreciably different ratios, though they're close enough to cause confusion. I usually go by weight, as I try to do for as many recipes as possible
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Mar 28, 2022 05:04
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I'm going by volume, so 2 cups of each.
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Mar 28, 2022 07:55
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Butter is gonna burn bro
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Mar 28, 2022 13:04
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Also how much stock are you using? I hope it’s like 10 quarts with that much roux.
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Mar 28, 2022 13:07
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| # ? May 10, 2024 13:54 |
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Phil Moscowitz posted:
Hell yeah. Last time I did crawfish they were on ice but started waking up and getting mad/pinchy by the time I was about 3/4 through cleaning and sorting them. Good times.
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Mar 28, 2022 22:31
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