I was in the Asian market nearest me this morning,
and I wasn't planning on buying any fish, but I
always go past the shellfish to keep a mental image
of the recency of their stock. When the clams
are vigorously squirting, that's when I buy them.

Today, they had something they don't usually have.
Crayfish. I seldom buy crayfish, but these ones
were especially frisky. I've learned not to pass up
opportunities to buy frisky seafood.

I picked out three of the biggest, most frisky ones.
That was only $1.58 at $4.99/lb.

Having little experience with crayfish, I googled
around for cooking instructions, and the procedure
I selected was boiling for 6 minutes in salted
water with dill, followed by cooling off in the
pot liquor. They are in the refrigerator now,
chilling in the pot liquor.

My inclination would have been to steam them,
then eat them hot with garlic-infused olive oil,
but I'll defer to the experts on this one.
My plan is to eat them chilled, which apparently
is a Scandinavian style. I didn't know they have
crayfish in Scandinavia.

On 4/17/2010 1:49 PM, Mark Thorson wrote:
> I was in the Asian market nearest me this morning,
> and I wasn't planning on buying any fish, but I
> always go past the shellfish to keep a mental image
> of the recency of their stock. When the clams
> are vigorously squirting, that's when I buy them.
>
> Today, they had something they don't usually have.
> Crayfish. I seldom buy crayfish, but these ones
> were especially frisky. I've learned not to pass up
> opportunities to buy frisky seafood.
>
> I picked out three of the biggest, most frisky ones.
> That was only $1.58 at $4.99/lb.
>
> Having little experience with crayfish, I googled
> around for cooking instructions, and the procedure
> I selected was boiling for 6 minutes in salted
> water with dill, followed by cooling off in the
> pot liquor. They are in the refrigerator now,
> chilling in the pot liquor.
>
> My inclination would have been to steam them,
> then eat them hot with garlic-infused olive oil,
> but I'll defer to the experts on this one.
> My plan is to eat them chilled, which apparently
> is a Scandinavian style. I didn't know they have
> crayfish in Scandinavia.


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


We are right in the middle of crawfish season here and they are sold
boiled, by the pound, at many gas stations and convenience stores.

George L

"Mark Thorson" > wrote in message
...
>I was in the Asian market nearest me this morning,
> and I wasn't planning on buying any fish, but I
> always go past the shellfish to keep a mental image
> of the recency of their stock. When the clams
> are vigorously squirting, that's when I buy them.
>
> Today, they had something they don't usually have.
> Crayfish. I seldom buy crayfish, but these ones
> were especially frisky. I've learned not to pass up
> opportunities to buy frisky seafood.
>
> I picked out three of the biggest, most frisky ones.
> That was only $1.58 at $4.99/lb.
>
> Having little experience with crayfish, I googled
> around for cooking instructions, and the procedure
> I selected was boiling for 6 minutes in salted
> water with dill, followed by cooling off in the
> pot liquor. They are in the refrigerator now,
> chilling in the pot liquor.
>
> My inclination would have been to steam them,
> then eat them hot with garlic-infused olive oil,
> but I'll defer to the experts on this one.
> My plan is to eat them chilled, which apparently
> is a Scandinavian style. I didn't know they have
> crayfish in Scandinavia.
I don't really know anything about crayfish except what I saw just recently
on TV. The crayfish were boiled in salted water that was liberally seasoned
with hot peppers and then the critters were allowed to hang out in the broth
for awhile. So, I would think that you chose a decent method.
Janet

On 2010-04-17 11:49:05 -0700, Mark Thorson said:

> I was in the Asian market nearest me this morning,

[snip]

> I picked out three of the biggest, most frisky ones.
> That was only $1.58 at $4.99/lb.

Oh really?! I'm on my way!

[snip]

> My plan is to eat them chilled, which apparently
> is a Scandinavian style. I didn't know they have
> crayfish in Scandinavia.

That's really the only way I know them. Godamighty are they good. The
last couple of years in fall (when the Scandanavians do their crawfish
feasting), we bought a couple of 2-pound frozen boxes at Ikea. The were
inexplicably half-price. I usually don't but discounted seafood, but
there seemed to be no quality rationale.

They were unbelievable. Incomparable. I'm a dill junkie...

I was introduced to chilled dillled crayfish at Gustaf-Anders a great
Swedish restaurant. I'm dreaming again...
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

Mark Thorson wrote:

> My plan is to eat them chilled, which apparently
> is a Scandinavian style. I didn't know they have
> crayfish in Scandinavia.



Ooh, yeah. They are traditional in Sweden for Midsummer (June 21)
and again in August sometime there is a crayfish festival. They are
served on big, heaping platters together with ever-present potatoes (the
Scandinavian National must-have) and beer and schnapps. Lots of singing
and toasting as an accompaniment, too. Fruit and good cheese
(prast-ost) for dessert or their delicious strawberries.

It's a very festive meal.

gloria p

gloria.p wrote:
> Mark Thorson wrote:
>
>> My plan is to eat them chilled, which apparently
>> is a Scandinavian style. I didn't know they have
>> crayfish in Scandinavia.
>
>
>
> Ooh, yeah. They are traditional in Sweden for Midsummer (June 21)
> and again in August sometime there is a crayfish festival. They are
> served on big, heaping platters together with ever-present potatoes (the
> Scandinavian National must-have) and beer and schnapps. Lots of singing
> and toasting as an accompaniment, too. Fruit and good cheese
> (prast-ost) for dessert or their delicious strawberries.
>
> It's a very festive meal.


Crayfish parties in Sweden are usually in August.
I was in Sweden for Midsummer two years ago and enjoyed a very
traditional Midsummer feast which consisted of meat balls, about a half
dozen varieties of herring, smoked eel, smoked reindeer and cheese pie
(basically a quiche) ... and lots of beer, wine and Schnapps.

On Sat, 17 Apr 2010 14:02:39 -0500, George Leppla wrote:

>> I picked out three of the biggest, most frisky ones.
>> That was only $1.58 at $4.99/lb.

Wast of money. Those are pretty big crayfish, but they cost 3x as
much as they should have. They were probably fed a melamine diet.

-sw

> On 4/17/2010 1:49 PM, Mark Thorson wrote:

> I didn't know they have crayfish in Scandinavia.

They sell them at Ikea in the food section.

-sw

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#
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

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.
> --
> Peace! Om

--Bryan

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

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

On Apr 18, 6:15*am, --Bryan > wrote:
> 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

MUDBUGS!!! Pinch the tails and suck the heads!! Mmmmmmmm!

John Kuthe...

In article
>,
--Bryan > wrote:

> > 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.

Shrimp heads combined with shrimp shells make the most delectable shrimp
stock. Since all the stock ingredients are well filtered and tossed,
I'm ok with it. ;-)

>
> >*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.
>
> >
> --Bryan

;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
> 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#
> --
> Peace! Om


I caught crawfiish by hand in the St. Joseph river in Indiana and they could
get really big, up to 5 inches. As well as having them in my backyard in SC
near the creek. No, not a lobster but much much bigger than what you might
see at a Louisiana boil.

--
regards, piedmont (Mike)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55)

In article >,
"piedmont" > wrote:

> I caught crawfiish by hand in the St. Joseph river in Indiana and they could
> get really big, up to 5 inches. As well as having them in my backyard in SC
> near the creek. No, not a lobster but much much bigger than what you might
> see at a Louisiana boil.
>
> --
> regards, piedmont (Mike)

You sure those were not fresh water prawns?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:
> In article >,
> "piedmont" > wrote:
>
>> I caught crawfiish by hand in the St. Joseph river in Indiana and they could
>> get really big, up to 5 inches. As well as having them in my backyard in SC
>> near the creek. No, not a lobster but much much bigger than what you might
>> see at a Louisiana boil.
>>
>> --
>> regards, piedmont (Mike)
>
> You sure those were not fresh water prawns?


Crayfish around here often grow that big.

"Omelet" wrote

> Shrimp heads combined with shrimp shells make the most delectable shrimp
> stock. Since all the stock ingredients are well filtered and tossed,
> I'm ok with it. ;-)

On the rare time we have any left over, yes. Grin, Cash-pup and I love the
shells and he goes gaga for the heads.

Janet Bostwick wrote:
>
> I don't really know anything about crayfish except what I saw just recently
> on TV. The crayfish were boiled in salted water that was liberally seasoned
> with hot peppers and then the critters were allowed to hang out in the broth
> for awhile. So, I would think that you chose a decent method.

They turned out very well. I'm thinking of
trying the same technique on a Maine lobster.
It's been ages since I had one, and this might
be just the thing to get me to try it again.
I think I would extend the cooking time, however.
Anybody here boil Maine lobsters frequently?
How long is long enough?

"Mark Thorson" > wrote in message ...
| Janet Bostwick wrote:
| >
| > I don't really know anything about crayfish except what I saw just recently
| > on TV. The crayfish were boiled in salted water that was liberally seasoned
| > with hot peppers and then the critters were allowed to hang out in the broth
| > for awhile. So, I would think that you chose a decent method.
|
| They turned out very well. I'm thinking of
| trying the same technique on a Maine lobster.
| It's been ages since I had one, and this might
| be just the thing to get me to try it again.
| I think I would extend the cooking time, however.
| Anybody here boil Maine lobsters frequently?
| How long is long enough?

Per my bible on cooking lobsters:
http://www.newenglandcooking.com/cookingguide.html
"Boil lobster for 10 minutes per pound, for the first pound.
Add 3 minutes per pound for each additional pound thereafter.
For example, a 2-pound lobster should boil for l3 minutes and a
1 ½-pound lobster should boil for 1l ½ minutes."

pavane

pavane wrote:
>
> "Mark Thorson" > wrote in message ...
> |
> | They turned out very well. I'm thinking of
> | trying the same technique on a Maine lobster.
> | It's been ages since I had one, and this might
> | be just the thing to get me to try it again.
> | I think I would extend the cooking time, however.
> | Anybody here boil Maine lobsters frequently?
> | How long is long enough?
>
> Per my bible on cooking lobsters:
> http://www.newenglandcooking.com/cookingguide.html
> "Boil lobster for 10 minutes per pound, for the first pound.
> Add 3 minutes per pound for each additional pound thereafter.
> For example, a 2-pound lobster should boil for l3 minutes and a
> 1 ½-pound lobster should boil for 1l ½ minutes."

Thanks. Next time I see some good lobsters,
I'll give that a shot. I can't remember the last
time I ate a lobster. It's been too long.

All this talk about crawfish got me into a craving mode.... so after
church we went to a local place that is known for their BBQ, catfish and
crawfish. http://www.shanesseafood.com/

Prices are pretty reasonable this year... $3.99 a pound for the regular
crawfish... $5.99 for "select" (much larger). Three pound minimum pre
order. Nuts... they were out of select so I orderd three pounds of the
regular and a side of fries. The Boss got a BBQ sandwich, fries and
cole slaw.

Excellent! In spite of the lower price, many of the crawfish were of
good size and there was just enough spice to make them tasty but not
overpower. Shane's throws some onion chunks in the boiling liquid and
most people ignore that, but I like eating it! Very good.

The restaurant was packed with people like us out for dinner after
church and with many men from the nearly Barksdale AF base. It was a
good time... and a good meal.

George L

In article >,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > "piedmont" > wrote:
> >
> >> I caught crawfiish by hand in the St. Joseph river in Indiana and they
> >> could
> >> get really big, up to 5 inches. As well as having them in my backyard in
> >> SC
> >> near the creek. No, not a lobster but much much bigger than what you might
> >> see at a Louisiana boil.
> >>
> >> --
> >> regards, piedmont (Mike)
> >
> > You sure those were not fresh water prawns?
>
>
> Crayfish around here often grow that big.

So how large are the tails? That's the only edible part.
5" is not a very big crayfish when over 2/3 of it is upper carapace?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"cshenk" > wrote:

> "Omelet" wrote
>
> > Shrimp heads combined with shrimp shells make the most delectable shrimp
> > stock. Since all the stock ingredients are well filtered and tossed,
> > I'm ok with it. ;-)
>
> On the rare time we have any left over, yes. Grin, Cash-pup and I love the
> shells and he goes gaga for the heads.

I used to feed the cooked shells and heads to the chickens after I made
stock. They loved them. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Mark Thorson > wrote:

> Janet Bostwick wrote:
> >
> > I don't really know anything about crayfish except what I saw just recently
> > on TV. The crayfish were boiled in salted water that was liberally seasoned
> > with hot peppers and then the critters were allowed to hang out in the broth
> > for awhile. So, I would think that you chose a decent method.
>
> They turned out very well. I'm thinking of
> trying the same technique on a Maine lobster.
> It's been ages since I had one, and this might
> be just the thing to get me to try it again.
> I think I would extend the cooking time, however.
> Anybody here boil Maine lobsters frequently?
> How long is long enough?

Until they turn bright red.
Same goes for live crabs, which I cook more frequently than Lobsters. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
George Leppla > wrote:

> All this talk about crawfish got me into a craving mode.... so after
> church we went to a local place that is known for their BBQ, catfish and
> crawfish. http://www.shanesseafood.com/
>
> Prices are pretty reasonable this year... $3.99 a pound for the regular
> crawfish... $5.99 for "select" (much larger). Three pound minimum pre
> order. Nuts... they were out of select so I orderd three pounds of the
> regular and a side of fries. The Boss got a BBQ sandwich, fries and
> cole slaw.
>
> Excellent! In spite of the lower price, many of the crawfish were of
> good size and there was just enough spice to make them tasty but not
> overpower. Shane's throws some onion chunks in the boiling liquid and
> most people ignore that, but I like eating it! Very good.
>
> The restaurant was packed with people like us out for dinner after
> church and with many men from the nearly Barksdale AF base. It was a
> good time... and a good meal.
>
> George L

Sounds like fun. No pics? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 2010-04-18 14:38:52 -0700, Omelet said:

>> Crayfish around here often grow that big.
>
> So how large are the tails? That's the only edible part.
> 5" is not a very big crayfish when over 2/3 of it is upper carapace?

It seems like most of the peanut is shell. Maybe a little work makes
things taste better.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Apr 17, 11:49*am, Mark Thorson > wrote:
> I was in the Asian market nearest me this morning,
> and I wasn't planning on buying any fish, but I
> always go past the shellfish to keep a mental image
> of the recency of their stock. *When the clams
> are vigorously squirting, that's when I buy them.
>
> Today, they had something they don't usually have.
> Crayfish. *

Really? Where do you live? Here in the San Jose area, all Chinese
supermarkets almost always have live crayfish.


> I seldom buy crayfish, but these ones
> were especially frisky. *I've learned not to pass up
> opportunities to buy frisky seafood.


> I picked out three of the biggest, most frisky ones.
> That was only $1.58 at $4.99/lb.

Wow. You are big spender! Are you sure you can eat all three crayfish
tails in one day? I mean, three crayfish tails may together weight
almost 15 grams, That's more than half of an ounce!

> Having little experience with crayfish, I googled
> around for cooking instructions, and the procedure
> I selected was boiling for 6 minutes in salted
> water with dill, followed by cooling off in the
> pot liquor. *They are in the refrigerator now,
> chilling in the pot liquor.
>
> My inclination would have been to steam them,
> then eat them hot with garlic-infused olive oil,
> but I'll defer to the experts on this one.

Since you have 3 different crayfish, make 3 different sauces. You
should also get a big bowl and a microscope.

> My plan is to eat them chilled, which apparently
> is a Scandinavian style. *I didn't know they have
> crayfish in Scandinavia.

On Apr 18, 9:55*am, Omelet > wrote:
> In article >,
>
> *"piedmont" > wrote:
> > I caught crawfiish by hand in the St. Joseph river in Indiana and they could
> > get really big, up to 5 inches. As well as having them in my backyard in SC
> > near the creek. No, not a lobster but much much bigger than what you might
> > see at a Louisiana boil.
>
> > --
> > regards, piedmont (Mike)
>
> You sure those were not fresh water prawns?

I am not sure about Indiana, but in Russia and Europe, the term
"crayfish" usually refers to the freshwater creatures that are lobster-
like, not shrimp-like. They look like very-very large New Orleans
crayfish or small Maine lobsters:

http://en.wikipedia.org/wiki/Astacus_astacus

stacus astacus, the European crayfish, noble crayfish or broad-
fingered crayfish, is the most common species of crayfish in Europe,
and a traditional foodstuff. Like other crayfish, the European
crayfish is restricted to fresh water, living only in unpolluted
streams, rivers and lakes. It is found from France throughout central
Europe, to the Balkan peninsula, and north as far as parts of the
British Isles, Scandinavia, and the western parts of the former Soviet
Union. Males may grow up to 16 cm (6 inches) long (body not counting
the claws), and females up to 12 cm (5 inches).

Astacus astacus was once abundant in Europe, although it was expensive
to buy, and is considered to be the finest edible crayfish [2]. It is,
however, susceptible to the crayfish plague carried by the invasive
American species signal crayfish (Pacifastacus leniusculus), and is
therefore listed as "vulnerable" by the IUCN Red List of Threatened
Species.

Documentation of the consumption of A. astacus dates back to the
Middle Ages, when it was popular among the Swedish nobility, spreading
to all social classes by the 17th and 18th centuries due to its ready
availability. The crayfish are collected from the wild in traps, a
practice which is being replaced by more intensive aquaculture of the
signal crayfish in man-made ponds.[4] The consumption of crayfish is
an important part of traditional Scandinavian culture, including the
kräftskiva, a feast to mark the end of summer.[4]

> So how large are the tails? That's the only edible part.

Not only. The claws in European crayfish are large enough to eat them.
These crayfish can weigh more than quarter pound:

http://kyxnia.com/uploads/posts/2009...f195cc1a54.jpg

http://zakaz-rakov.at.ua/raki-tablica.png

On Apr 18, 11:29*am, Mark Thorson > wrote:
> Janet Bostwick wrote:
>
> > I don't really know anything about crayfish except what I saw just recently
> > on TV. *The crayfish were boiled in salted water that was liberally seasoned
> > with hot peppers and then the critters were allowed to hang out in the broth
> > for awhile. *So, I would think that you chose a decent method.
>
> They turned out very well. *I'm thinking of
> trying the same technique on a Maine lobster.
> It's been ages since I had one, and this might
> be just the thing to get me to try it again.
> I think I would extend the cooking time, however.
> Anybody here boil Maine lobsters frequently?
> How long is long enough?

I buy live lobsters quite often. I can get them at our Chinese
supermarkets in San Jose for $6.99 for a small one and $8.99 for a
medium one. I steam them. I allow only 4-5 minutes for the small and
about 6-7 minutes for the large. Next time I may try even less
steaming time. And I immediately shove it in the freezer or ice water
for a minute or two to stop it from overcooking in the shell. If you
cook them any longer, they become rubbery.

On Apr 17, 1:17*pm, Dave Smith > wrote:
> gloria.p wrote:
> > Mark Thorson wrote:
>
> >> My plan is to eat them chilled, which apparently
> >> is a Scandinavian style. *I didn't know they have
> >> crayfish in Scandinavia.
>
> > Ooh, yeah. *They are traditional in Sweden for Midsummer (June 21)
> > and again in August sometime there is a crayfish festival. *They are
> > served on big, heaping platters together with ever-present potatoes (the
> > Scandinavian National must-have) and beer and schnapps. *Lots of singing
> > and toasting as an accompaniment, too. *Fruit and good cheese
> > (prast-ost) for dessert or their delicious strawberries.
>
> > It's a very festive meal.
>
> Crayfish parties in Sweden are usually in August.
> I was in Sweden for Midsummer two years ago and enjoyed a very
> traditional Midsummer feast which consisted of meat balls, about a half
> dozen varieties of herring, smoked eel, smoked reindeer and cheese pie
> (basically a quiche) *... and lots of beer, wine and Schnapps.

Wow, you have mentioned 4 of my favourite foods: young smoked eels,
large European crayfish, smoked venison, and draft BEER! A real
Midsummer night dream!

On Sunday, April 18, 2010 9:39:32 AM UTC-4, John Kuthe wrote:
> On Apr 18, 6:15*am, --Bryan > wrote:
> > 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
>
> MUDBUGS!!! Pinch the tails and suck the heads!! Mmmmmmmm!
>
> John Kuthe...

On Sunday, April 18, 2010 9:39:32 AM UTC-4, John Kuthe wrote:
> On Apr 18, 6:15*am, --Bryan > wrote:
> > 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
>
> MUDBUGS!!! Pinch the tails and suck the heads!! Mmmmmmmm!
>
> John Kuthe...

John...I have never heard of sucking the heads...?????

On Saturday, April 17, 2010 2:49:05 PM UTC-4, Mark Thorson wrote:
> I was in the Asian market nearest me this morning,
> and I wasn't planning on buying any fish, but I
> always go past the shellfish to keep a mental image
> of the recency of their stock. When the clams
> are vigorously squirting, that's when I buy them.
>
> Today, they had something they don't usually have.
> Crayfish. I seldom buy crayfish, but these ones
> were especially frisky. I've learned not to pass up
> opportunities to buy frisky seafood.
>
> I picked out three of the biggest, most frisky ones.
> That was only $1.58 at $4.99/lb.
>
> Having little experience with crayfish, I googled
> around for cooking instructions, and the procedure
> I selected was boiling for 6 minutes in salted
> water with dill, followed by cooling off in the
> pot liquor. They are in the refrigerator now,
> chilling in the pot liquor.
>
> My inclination would have been to steam them,
> then eat them hot with garlic-infused olive oil,
> but I'll defer to the experts on this one.
> My plan is to eat them chilled, which apparently
> is a Scandinavian style. I didn't know they have
> crayfish in Scandinavia.

I am looking to trap the feisty guys very soon...can't wait to eat them.

wrote in
:

> On Sunday, April 18, 2010 9:39:32 AM UTC-4, John Kuthe wrote:
>> On Apr 18, 6:15*am, --Bryan > wrote:
>> > On Apr 18, 12:20*am, Omelet > wrote:
>> >
>> >
>> >
>> > > In article
>> > > <dedc3e54-aa05-4479-92b6-a644d11a7...
@q23g2000yqd.googlegroups.com
>> > > >, *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
>> > > > > > cra
> wfish
>> > > > > > per person. You're going to find that there isn't a whole
>> > > > > > lot o
> f 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, ga
> ther 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 t
> he
>> > > > chile, and turns reddish-orange. *I don't recommend sucking the
>> > > > h
> eads
>> > > > unless you are a drunken punkrocker, and that goes double for
>> > > > drink
> ing
>> > > > 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
>> > th
> e
>> > 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
>>
>> MUDBUGS!!! Pinch the tails and suck the heads!! Mmmmmmmm!
>>
>> John Kuthe...
>
> John...I have never heard of sucking the heads...?????

denboux, you might have some kind of French soundin' name, but if you
"never heard of sucking the heads," then you ain't a Louisiana boy.
Because like I wrote, back in the mid 1980s, I was given the honor of
"Honorary Coon-Ass" because I ate a half a pound o' mudbugs, suckin' the
heads of every one, and I drank a 6-pack of Dixie cans.

Would I do it again? Not unless someone was paying me. The stuff in
the heads is like crustacean foie gras, but because the liver is so
fatty, it soaks up lots of capsaicin. I wouldn't've done it then except
I was between girlfriends, and that made me crazy. Hours earlier, I has
spray painted giant number 13s on the front doors of a car that already
looked like it was otherwise ready for a demolition derby. Not the
"good old days."

--
--Bryan

On Sat, 14 Jun 2014 14:39:30 -0700 (PDT), wrote:

>On Sunday, April 18, 2010 9:39:32 AM UTC-4, John Kuthe wrote:
>> On Apr 18, 6:15*am, --Bryan > wrote:
>> > 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
>>
>> MUDBUGS!!! Pinch the tails and suck the heads!! Mmmmmmmm!
>>
>> John Kuthe...
>
>John...I have never heard of sucking the heads...?????

Well, you have now! :-)

Mudbug-ology! I learned quite a bit about it from a instructional
poster in a cajun restaurant in South STL called Brossards, years
ago.

John Kuthe...

Sqwertz > wrote in
:

> On Sat, 14 Jun 2014 23:15:07 +0000 (UTC), Winters_Lackey wrote:
>
>> denboux, you might have some kind of French soundin' name, but if you
>> "never heard of sucking the heads," then you ain't a Louisiana boy.
>> Because like I wrote, back in the mid 1980s, I was given the honor of
>> "Honorary Coon-Ass" because I ate a half a pound o' mudbugs, suckin'
>> the heads of every one, and I drank a 6-pack of Dixie cans.
>
> A half a pound? <boggle> The typical adult serving of mudbugs is 2.5
> to 3 pounds. Many people eat the heads, not just suck them. The
> standard 35-pound sack feeds 15 people. Every Cajun cook knows this.
>
Steve, this wasn't a meal. I'd never encountered mudbugs before. I was in
my early twenties. The portion that was given to me was a half pound. I
sucked all the heads, *plus*, I drank a 6-pack of Dixie cans, beer that
they wouldn't drink if they could afford better. At the time, Dixie was
considered nasty, nasty homeless street person nasty. It wasn't a good
time in my life. I was between girlfriends, so I was an emotional mess.
We skateboarded about the French Quarter, and my buddy asked a cop for a
light for a joint, and the cop told him to get the Hell away from him. I'd
already mostly lost interest in weed, but that was an occasion to smoke.
>
> Ironically as it may seem, you need to suck more.
>
You don't know the half of it.
>
> -sw
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On Monday, June 16, 2014 11:48:31 AM UTC-10, Mark Thorson wrote:
> Dennis Bortnem wrote:
>
> >
>
> > On Saturday, April 17, 2010 2:49:05 PM UTC-4, Mark Thorson wrote:
>
> > >
>
> > > My plan is to eat them chilled, which apparently
>
> > > is a Scandinavian style. I didn't know they have
>
> > > crayfish in Scandinavia.
>
> >
>
> > I am looking to trap the feisty guys very soon...can't wait to eat them..
>
>
>
> What is with these people replying
>
> to postings from years ago?

Thanks to Google, it is now possible to answer people from the past retroactively. Google is working on a new feature that allows people from the past to respond to folks from the future - even if they're dead. That's going to be great. I want to ask my kids about how I died.

Dennis Bortnem wrote:
>
> On Saturday, April 17, 2010 2:49:05 PM UTC-4, Mark Thorson wrote:
> >
> > My plan is to eat them chilled, which apparently
> > is a Scandinavian style. I didn't know they have
> > crayfish in Scandinavia.
>
> I am looking to trap the feisty guys very soon...can't wait to eat them.

What is with these people replying
to postings from years ago?

On Monday, June 16, 2014 5:56:39 PM UTC-4, dsi1 wrote:
> On Monday, June 16, 2014 11:48:31 AM UTC-10, Mark Thorson wrote:
>
> > Dennis Bortnem wrote:
>
> >
>
> > >
>
> >
> because I just joined....problem?
> > > On Saturday, April 17, 2010 2:49:05 PM UTC-4, Mark Thorson wrote:
>
> >
>
> > > >
>
> >
>
> > > > My plan is to eat them chilled, which apparently
>
> >
>
> > > > is a Scandinavian style. I didn't know they have
>
> >
>
> > > > crayfish in Scandinavia.
>
> >
>
> > >
>
> >
>
> > > I am looking to trap the feisty guys very soon...can't wait to eat them.
>
> >
>
> >
>
> >
>
> > What is with these people replying
>
> >
>
> > to postings from years ago?
>
>
>
> Thanks to Google, it is now possible to answer people from the past retroactively. Google is working on a new feature that allows people from the past to respond to folks from the future - even if they're dead. That's going to be great. I want to ask my kids about how I died.