On Apr 18, 12:20*am, Omelet > wrote:
> In article
> >,
> *Food Snob > wrote:
>
>
>
> > On Apr 17, 10:47 pm, Omelet > wrote:
> > > In article >,
> > > George Leppla > wrote:
>
> > > > Huh. Standard serving here in Louisiana is 2 to 3 pounds of crawfish
> > > > per person. You're going to find that there isn't a whole lot of meat
> > > > per critter.
>
> > > > Crawfish are boiled with with potatoes and corn on the cob and sometimes
> > > > some sausage. Boil them up, dump them straight on the table, gather your
> > > > friends around and dig in.
>
> > > >http://whatscookingamerica.net/Seafood/CrawfishBoil.htm
>
> > > I agree that three is only going to wet his appetite. ;-)
> > > Here is the last crawfish boil I attended:
>
> > >http://picasaweb.google.com/OMPOmele...BoilApril2007#
>
> > I had the title of Honorary Coonass bestowed upon me because I ate
> > 1/2# of mudbugs and sucked the heads on every one of them, plus, I
> > drank a six of Dixie (which the locals found even more daring). *You
> > dump a boatload of powdered cayenne onto salted water, toss in the
> > crawfish, and bring it to a boil, then let it sit covered until it
> > cools. *The fatty tissue between the tail and the head soaks up the
> > chile, and turns reddish-orange. *I don't recommend sucking the heads
> > unless you are a drunken punkrocker, and that goes double for drinking
> > Dixie brand beer, which is awful.
>
> When I cook crawfish, the heads go unsucked into a bag in the freezer
> for making fish stock...

I wouldn't even do that. I toss the lobster's head before putting the
shells back in for stock.

>*I'd have to be almost passing out drunk before
> I'd suck a crawfish head! <barf>

You aren't a ~23 YO punkrockin' male. Neither am I for that matter.

> --
> Peace! Om
>
--Bryan