Crawfish Boil!! | Page 5 | TigerFan.com

macatak911 · Apr 7, 2007

Had me some yesterday....I love the last batch!

col reb · Apr 13, 2007

lsutiga said: ↑

The best way we've found around here is after they're boiled, slowly pour them in an ice chest while someone is sprinking zatarin's crawfish boil seasoning.

After you're finished, close the lid, shake 'em up and let 'em steam for 5-10 minutes. Two things with this: 1/ Don't boil them long cause they'll continue cooking in the ice chest. 2/ Use an old or styrofoam ice chest cause the heat will buckle an igloo like Tyson's uppercut did to opponents' knees.

People would never believe how good they are like this and most of the seasoning gets on the meat from your fingers when you peel them anyway....If you don't believe that, after you've eaten some, wash your hands with soap and pass 'em in your eye and see how much is still on them.
Sometimes your hands may feel warm from the seasoning well after you're finished eating b/c of that.

Be careful where you put your hands, mom might get an unexpected surprise.
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My word man......What in the world did you do to your "Mother?" :hihi: :thumb:

red55 · Apr 13, 2007

I'm continuing my Friday night Tex-Mex tradition. I think burritos maybe.

I like a burrito with refried beans, beef, diced onions, salsa, and cheese. The girlfriend goes for tomatoes, lettuce, olives, and sour creme and all that salad stuff, but I think it just makes a mess.

And tortilla chips with pico de gallo, guacamole, and frijole on the side.

khounba · Apr 13, 2007

red55 said: ↑

I'm continuing my Friday night Tex-Mex tradition. I think burritos maybe.

I like a burrito with refried beans, beef, diced onions, salsa, and cheese. The girlfriend goes for tomatoes, lettuce, olives, and sour creme and all that salad stuff, but I think it just makes a mess.

And tortilla chips with pico de gallo, guacamole, and frijole on the side.
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Was this supposed to be for the "What's for dinner" thread?

Tiger Dabbs · Apr 13, 2007

khounba said: ↑

Was this supposed to be for the "What's for dinner thread"?
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red must've made a wrong turn somewhere!

red55 · Apr 13, 2007

No wonder I couldn't find it.

khounba · Apr 13, 2007

red55 said: ↑

No wonder I couldn't find it.
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:lol: There's an old fart joke in there somewhere but I guess I'll be respectful.

BigWee_TEAMKATT · Apr 14, 2007

Tiger Dabbs said: ↑

red must've made a wrong turn somewhere!
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In Albuquerque?

captainpodnuh · Apr 23, 2007

BlackJack said: ↑

Crawfish doesn't have to cook at a hard boil like so many people do. This only makes them rubbery. Bring the spices, vegitables and salt to a gentle boil for a while to extract their flavors into the water. Just before you put in the crawfish bring the water to a rolling boil then add the crawfish. Keep the fire hot until the crawfish start to boil again then turn down the fire to a soft boil and boil them for 5 minutes. After 5 minutes turn off the heat and let them soak for 15-20 minutes checking them periodically for doneness and flavor.
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Water boils at 212°F. Doesn't matter if you "hard" boil (full, rolling boil) or "soft" boil (gently, bubbling the liquid through the crawfish). The crawfish will cook at 212°F (+/-).

LSUTiga · Apr 23, 2007

captainpodnuh said: ↑

Water boils at 212°F. Doesn't matter if you "hard" boil (full, rolling boil) or "soft" boil (gently, bubbling the liquid through the crawfish). The crawfish will cook at 212°F (+/-).
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That's what I was taught in school too but it's not always true: :thumb:

You might have been told that water boils at 100 degrees Celsius (212F) but the boiling point of water actually depends on the oxygen content and atmospheric pressure. The higher the altitude, the lower the temperature at which water boils.
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http://www.didyouknow.cd/celsius.htm

In most populated parts of the world, plain water boils at temperatures from about 200°F to 212°F (95°C to 100°C). This varies with the atmospheric pressure, which in turn varies with both altitude and weather. When the water is salted, the boiling temperature is slightly higher than for clean water.
When the atmospheric pressure on the surface of the water is lessened, boiling takes place at a lower temperature than that mentioned, and in extremely high altitudes the boiling point is so lowered that to cook certain foods by means of boiling water is difficult. As the water heats in the process of boiling, tiny bubbles appear on the bottom of the vessel in which it is contained and rise to the surface. Then, gradually, the bubbles increase in size until large ones form, rise rapidly, and break, thus producing constant agitation of the water.
When the water is salted, the boiling temperature is slightly higher.
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http://en.wikibooks.org/wiki/Cookbook:Boiling