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| Never Eat The Dead Ones | |
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| Tweet Topic Started: Mar 9 2005, 11:29 AM (263 Views) | |
| cajun cook | Mar 9 2005, 11:29 AM Post #1 |
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cajun cook
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Just wondering how many of you know what that means when talking about boiled crawfish. I bet trailblazer knows. Jucie also. Miss Heather you probably scratching your head on this one. LOL Danny |
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| Justine | Mar 9 2005, 11:34 AM Post #2 |
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Ok I don't know, I never eat dead osyters, but you are talking about " boiled " crawfish, so I guess I can assume it means don't boil dead ones, just live, but what if you can only buy them dead? |
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| Trailblazer | Mar 9 2005, 11:56 AM Post #3 |
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Ya got me on that one Danny. Does it mean only boil the live ones? We bought live crab from Fisherman's Wharf in San Francisco to cook in the communal kitchen at the hostel where we were staying. |
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| jucie1962 | Mar 9 2005, 01:10 PM Post #4 |
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I have always heard not to boil the dead ones. You don't boil the ones where the tail part is straight either! Of course, I guess those are dead! |
| Jucie | |
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| Heathertee | Mar 9 2005, 02:21 PM Post #5 |
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Heather-Central Connecticut
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Hey, Danny...once you boil them, they're ALL dead!
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| cajun cook | Mar 9 2005, 06:58 PM Post #6 |
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cajun cook
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Ha Ha Ha , I knew I would get you Miss Heather, Trailblazer, Jucie, and Justine. When you go to a crawfish boil and the host knows you aint from Loose E anna , He will tell you not to eat the dead ones. When we clean and purdge the crawfish, we pick out the pieces of bait and grass, and bugs, and as many dead crawfish as we can see. Well we miss some, especially after a few or 10 beers so when the crawfish are boiled, If you see any that the tails are straight, and not curled under their body, DONT EAT THEM, CAUSE THEY WERE DEAD WHEN BOILED. Anyway boiled crawfish are the best, My 2 cents. Danny |
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| Trailblazer | Mar 9 2005, 08:50 PM Post #7 |
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Verrrrrry i-n-t-e-r-e-s-t-i-n-g Danny. Thank you!!!! |
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| Heathertee | Mar 10 2005, 06:29 AM Post #8 |
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Heather-Central Connecticut
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They are the same as lobsters. Never buy a cooked lobster that doesn't have a tightly curled tail. Although it would take hours to pick the bad ones out of a bushel of crawfish, I would assume the same of them; don't eat the limp ones! I've known that all my life! Also, never eat a (steamed) mussel or clam that didn't open when it was cooked. Bad stuff!! Danny, I thought you were making a joke.
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| cajun cook | Mar 10 2005, 12:01 PM Post #9 |
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cajun cook
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no, not making a joke, just it is funny when we get people not of the cajun background, and we cook crawfish, serve them up, and when we see a (dead) one in their cardboard beer box, we all holler "dont eat the dead one", and they look at us funny. When we cook an average of 100 lbs, and use about 2 gal. of dry tonys seasoning in the water and also in the icechest when we pick them up. Its not really hard to find the dead ones when we are washing and purging them, their the only ones not trying to pinch us. Danny |
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