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Thread of What You've Eaten, Cooked and/or Drunk Lately

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BuckBackHome said:
@Tomateaux Quinoa Gumbeaux - Question regarding a crawfish boil. Do the spices go in while cooking the crawfish, after or both?
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define "after"?
if you mean pour it in the water while everything is still in the pot, then there isn't anything wrong with after.
and actually if you pour it while water is still rolling just before turning off the fire, that roll really helps to mix it up.

if you mean after you take them out, you "dust" them in an ice chest, then you are committing a mortal sin and your soul shall burn in the deepest darkest pits of Hades for all of eternity. You need to be locked up and kept away from women, children and farm animals until you perish in a very slow and painful manner.



Tomateaux Quinoa Gumbeaux said:
Personally I do a bit of both.

Lighter amount in while cooking and then go heavier after

I personally love heavy strong flavor in just about everything.

So if someone is into a more balanced or milder flavor, then my approach might not be best.
Click to expand...

I go heavy early and light right before turning off the fire.
the goal is (or should be) to have a lot of flavor with the spice being one component of the flavor.
if you do. it right, you can have a healthy quantity of both.


DubCoffman62 said:
I'm doing a pound of shrimp right now. I quart of water, one whole onion quartered, one lemon quartered, a few gloves of garlic, about a teaspoon of Tony Chacere, let it simmer about a half an hour and ya
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I don't use Tony's when boiling.
and I don't measure. I go by water color and smell.
also you left out a LOT of good shit that you could have thrown in there: celery, bell pepper, corn cobs, taters, sausage,

I boil shrimp for less than 2 minutes.
then let them soak with no fire under the pot for a couple beers.
 
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Nutriaitch said:
define "after"?
if you mean pour it in the water while everything is still in the pot, then there isn't anything wrong with after.
and actually if you pour it while water is still rolling just before turning off the fire, that roll really helps to mix it up.

if you mean after you take them out, you "dust" them in an ice chest, then you are committing a mortal sin and your soul shall burn in the deepest darkest pits of Hades for all of eternity. You need to be locked up and kept away from women, children and farm animals until you perish in a very slow and painful manner.





I go heavy early and light right before turning off the fire.
the goal is (or should be) to have a lot of flavor with the spice being one component of the flavor.
if you do. it right, you can have a healthy quantity of both.




I don't use Tony's when boiling.
and I don't measure. I go by water color and smell.
also you left out a LOT of good shit that you could have thrown in there: celery, bell pepper, corn cobs, taters, sausage,

I boil shrimp for less than 2 minutes.
then let them soak with no fire under the pot for a couple beers.
Click to expand...
I don't measure either except for stuff like "one whole onion" and what not, just eyeball the water. I'm not a bell pepper fan and the taters and sausage were unnecessary as I was only cooking the shrimp for a salad that I was making.
 
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