goin to Louisiana
Silly question , I would like to try for the first time in 70 years them crawdads the catch in the swamps . Everything that I read says how "HOT "they are . I can not eat " HOT ". Can ya get " Mild "...
Forum Discussion
K3WE wrote:rodknocker wrote:
From a resident expert -----
Most are mild when bought at seafood restaurants. Some local party boilers turn up the heat at private boils. Also, the first batch in the pot is usually much milder. The veggies in the boil is a different story. Taters and corn soak up the spice a lot.
Right now they are about 5 bucks per pound, boiled. After Lent, price drops way down.
Any chance you would share "the secret" to making really good crawfish?
(And be careful- I've spoken to three or four experts- and get varied and conflicting advice- and personally now consider myself "above average" at cooking them)...
Just haven't hit that awsome level yet.
(And to be clear- I like heat- but there's heat and there's flavor, and they don't substitute for each other).
My secret is to go where real experts cook them!!!! I have some pals that are great cooks, I bring the beer......
Seems to be a lot of variance in when and how long the dads are in the pot. General rule is not to over cook the mud bugs, so most take turn the fire off as soon as the pot returns to boil. Let them soak about 20 minutes before serving.
