On Jun 19, 1:48*pm, "Mr. Joseph Littleshoes Esq." >
wrote:
> Omelet wrote:
> > In article >,
> > *Sqwertz > wrote:
>
> >>On Thu, 18 Jun 2009 15:53:54 -0500, wrote:
>
> >>>Omelet > wrote:
>
> >>>>I can get a 16 oz. package of cooked crawfish tails at HEB
> >>>>(meat only, no shells). *I wonder how it'd go as a rangoon
> >>>>recipe? ;-d
>
> >>>Probably imported chinese crawfish too. Blech!
>
> >>Some of those frozen brands at HEB are pretty decent. *But none of
> >>the HEB's stock the same brands. *I shop every HEB from Parmar to
> >>Slaughter and there is no consistent brand of vacuum-packed crawfish
> >>tails package.
>
> > I don't recall the brand name but I'll check next time I go to the big
> > HEB here. (We have two in town and the smaller one is closer to my house
> > and stocks most basic stuff I need)
>
> > I have used them in recipes and they are good for that. A bit salty imho
> > if you try to eat them as a stand alone entree dipped in lemon butter.
>
> Im not sure if you are looking for suggestions?
>
> A few years ago i was at the sisters place in Oregon, i took my copy of
> La Guide Culinaire with me and spent a wonderful week in the kitchen.
> She has a trout stream on the property that just teems with crawdaddies
> (crayfish). *When i was a child i had an uncle who would pay us kids a
> penny per crawfish to catch them for him and i remember me mum making
> stews from them and uncle Al liking them with just butter and lemon.
>
Have you ever read "Trout Fishing in America"?
> --
> Mr. Joseph Littleshoes Esq.
>
--Bryan