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Started By
Message
Crawfish question
Posted on 2/27/23 at 2:07 pm
Posted on 2/27/23 at 2:07 pm
Was boiling this weekend, and got into a discussion. Of the basics that add flavor, which can you afford to forget?
Some examples
Garlic
lemon
onion
Mine was onion.
What are you willing to leave out of your basics if you had to pick 1?
Let me also ask, what is one side that you couldn't leave out?
Some examples
Garlic
lemon
onion
Mine was onion.
What are you willing to leave out of your basics if you had to pick 1?
Let me also ask, what is one side that you couldn't leave out?
This post was edited on 2/27/23 at 3:42 pm
9
Posted on 2/27/23 at 2:16 pm to Insurancerebel
Onion if I had to pick one of the listed items.
Posted on 2/27/23 at 2:18 pm to Insurancerebel
Onion out of the "basics" for me.
Posted on 2/27/23 at 2:24 pm to computerguy
quote:
Onion if I had to pick one of the listed items.
Just some examples, I am sure you have a list of stuff you do for every boil.
Posted on 2/27/23 at 2:40 pm to Insurancerebel
I don't find the onions do anything for the flavor of the water/crawfish, but I love those slimy bastards after they're boiled.
Posted on 2/27/23 at 3:34 pm to Insurancerebel
i dont know how prevalent is but i see celery common enough.
i'd leave that out 100% time.
i'd leave that out 100% time.
Posted on 2/27/23 at 3:40 pm to caro81
quote:
i dont know how prevalent is but i see celery common enough.
Yeah Celery is on my list I normally add.
Posted on 2/27/23 at 4:11 pm to Insurancerebel
quote:
What are you willing to leave out of your basics if you had to pick 1?
quote:
onion
quote:
Let me also ask, what is one side that you couldn't leave out?
quote:
lemon
...or whatever citrus I choose to use. Sometimes, Ill just use oranges.
Posted on 2/27/23 at 4:41 pm to Insurancerebel
Of those, I'd keep the Lemon.
Other than that, your dry and liquid seasoning are really what is going to flavor the boil water.
Other than that, your dry and liquid seasoning are really what is going to flavor the boil water.
This post was edited on 2/27/23 at 4:42 pm
Posted on 2/27/23 at 4:52 pm to REB BEER
quote:
I love those slimy bastards after they're boiled.
Honestly, I count them as a side, more than an “ingredient”. But yes, delicious.
Posted on 2/27/23 at 5:20 pm to Insurancerebel
I have gone my whole life without putting asparagus, broccoli or brussell sprouts in my crawfish boil. Hard to believe, but I’ve managed to somehow get by without it.
Posted on 2/27/23 at 8:29 pm to Tiger4Life
quote:
I have gone my whole life without putting asparagus, broccoli or brussell sprouts in my crawfish boil. Hard to believe, but I’ve managed to somehow get by without it.
These are just extras to help have more food plus some stuff, like ravioli, just tasted good in the boil. They do nothing for the crawfish though.
Posted on 2/28/23 at 1:21 am to Insurancerebel
I have a belief that the only extras that should go in a boil is the extras you want to eat because I think they suck up more seasoning than they could possibly provide. So for me, the only extras I like are garlic, potatoes, and corn on the cob. If I had to eliminate one, it would be the corn.
Posted on 3/1/23 at 5:54 pm to Insurancerebel
I have a crawfish boil question, but I hate to make my own thread about it. Maybe I still should, but I'll try here any ways.
I have noticed that crawfish from the New Orleans area have way better flavoring than anything I have tried outside of New Orleans. Yes, I know a lot of places don't boil them in the seasoning and use some sort of dusting method. However, even the ones boiled in seasoning around here (Lafayette) suck in comparison to New Orleans.
The best tasting boiled crawfish I have had came from Metairie and the West Bank. I've noticed they sell their own seasoning bags which consist of just three ingredients. It's just three parts of red powder, salt, and yellow powder. I know the red is cayenne, but does anyone knows what the yellow powder is called? I believe it is some sort of ground mustard seed, but perhaps it is brown mustard seed powder? Someone once told me it was possibly chinese yellow mustard powder.
Does anyone know what it's called? I would love to buy that in bulk and cut my own amount of cayenne/salt. Yes, I know you can just buy other premade boils, but there is still something different tasting from these restaurants that I can't seem to recreate at home.
There's just a unique flavor that is so good and it isn't all cayenne.
I have noticed that crawfish from the New Orleans area have way better flavoring than anything I have tried outside of New Orleans. Yes, I know a lot of places don't boil them in the seasoning and use some sort of dusting method. However, even the ones boiled in seasoning around here (Lafayette) suck in comparison to New Orleans.
The best tasting boiled crawfish I have had came from Metairie and the West Bank. I've noticed they sell their own seasoning bags which consist of just three ingredients. It's just three parts of red powder, salt, and yellow powder. I know the red is cayenne, but does anyone knows what the yellow powder is called? I believe it is some sort of ground mustard seed, but perhaps it is brown mustard seed powder? Someone once told me it was possibly chinese yellow mustard powder.
Does anyone know what it's called? I would love to buy that in bulk and cut my own amount of cayenne/salt. Yes, I know you can just buy other premade boils, but there is still something different tasting from these restaurants that I can't seem to recreate at home.
There's just a unique flavor that is so good and it isn't all cayenne.
This post was edited on 3/1/23 at 5:58 pm
Posted on 3/1/23 at 8:06 pm to beauchristopher
That seasoning blend from Targils (sp) from Opelousas is bad arse.
Posted on 3/1/23 at 8:09 pm to beauchristopher
It may be where they are getting the crawfish from as well and not just the seasoning.
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