Crawfish boil at a good friend's house in Waveland MS. He has a unique technique that works real well for boiling the crawfish: He seasons the Cold water with the powdered seasoning and sausage, garlic, etc. and puts the crawfish in the cold, seasoned water ALIVE and then lights the burner to bring it to a boil. This way, he explains, the crawfish are taking in the seasonings from the water alive and the seasonings are pumped throughout the meat this way. The rest of the boiling and soaking are normal. They taste real good and the crawfish don't shed their claws as much like they do when you put them in boiling water. By the way, He rebuilt after Katrina and now has an LSU room in his house complete with a purple and gold felted pool table. He wanted to have the eye of the tiger on the felt, but the pool table experts warned him that this could make a slick spot on the table and affect the play. We were in Mississippi...but it was definitely "Tiger country". Redneck youths on 4 wheelers kept riding by and good naturedly yelling at us LSU fans to "Cook us some gator ... please !!" I tried to convince him to register here and post pics of the table. He said he didn't know how to post anything on the net so I told him to let his 13 yr. old son do it for him.
I just ate a Caniac and a Box, no slaw extra fries on both, just because I was that hungry. Bedtime may come a little early tonight.
I had a pork loin doused with Tony's, broiled on the gas grill. I replaced my burner and the lava rocks last year, went with ceramic disks and I really like them. Seems the heat is more even and fewer flare ups. Wife bought some long skinny red sweet potatoes at Whole Foods Market, wow, they are the best I've had since I was a kid and could get Puerto Rican yams grown locally near Opelousas (home of the Yambilee).
awesome... everytime i finish off a caniac i feel way too sick to eat anything else for the next 24 hours. i eat at cane's about every other month or so...
