Thursday, 02/20/2020. Lotsa two's and zero's. I figured this post
would be as interesting and evocative as if I declared my candicacy for
Mayor of RFC.

Seriously, I'd like to talk about crawfish tailmeat. Might require a
separate thread to get anyone to notice I'm talking about cooking. Heh.

I have a 1 lb. pkg. of crawfish tailmeat in the freezer. Mardi Gras is
just around the corner and while I don't care about that, seems like a
good time to use the crawfish.

Crawfish etoufee is probably the most commonly known dish but I don't
want anything involving rice. Don't want to make gumbo, either.

I've run across a recipe for crawfish mac & cheese that looks
interesting. (I've heard of lobster mac, so why not?) Also crawfish
fettucini. Crawfish pie... hmmm, you know me and crusts but I could buy
one.

Anyone have any other ideas?

Jill

On Thu, 20 Feb 2020 19:19:12 -0500, jmcquown >
wrote:

>Thursday, 02/20/2020. Lotsa two's and zero's. I figured this post
>would be as interesting and evocative as if I declared my candicacy for
>Mayor of RFC.
>
>Seriously, I'd like to talk about crawfish tailmeat. Might require a
>separate thread to get anyone to notice I'm talking about cooking. Heh.
>
>I have a 1 lb. pkg. of crawfish tailmeat in the freezer. Mardi Gras is
>just around the corner and while I don't care about that, seems like a
>good time to use the crawfish.
>
>Crawfish etoufee is probably the most commonly known dish but I don't
>want anything involving rice. Don't want to make gumbo, either.
>
>I've run across a recipe for crawfish mac & cheese that looks
>interesting. (I've heard of lobster mac, so why not?) Also crawfish
>fettucini. Crawfish pie... hmmm, you know me and crusts but I could buy
>one.
>
>Anyone have any other ideas?
>
>Jill

there are many 'holidays' during the winter months and I figure they
are a reason to break up some dreary months with some specific meals.
Janet US

On 2/20/2020 7:25 PM, U.S. Janet B. wrote:
> On Thu, 20 Feb 2020 19:19:12 -0500, jmcquown >
> wrote:
>
>> Thursday, 02/20/2020. Lotsa two's and zero's. I figured this post
>> would be as interesting and evocative as if I declared my candicacy for
>> Mayor of RFC.
>>
>> Seriously, I'd like to talk about crawfish tailmeat. Might require a
>> separate thread to get anyone to notice I'm talking about cooking. Heh.
>>
>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer. Mardi Gras is
>> just around the corner and while I don't care about that, seems like a
>> good time to use the crawfish.
>>
>> Crawfish etoufee is probably the most commonly known dish but I don't
>> want anything involving rice. Don't want to make gumbo, either.
>>
>> I've run across a recipe for crawfish mac & cheese that looks
>> interesting. (I've heard of lobster mac, so why not?) Also crawfish
>> fettucini. Crawfish pie... hmmm, you know me and crusts but I could buy
>> one.
>>
>> Anyone have any other ideas?
>>
>> Jill
>
> there are many 'holidays' during the winter months and I figure they
> are a reason to break up some dreary months with some specific meals.
> Janet US
>
I wasn't really thinking of it as a holiday. I sure never got off work
for Mardi Gras. LOL Got any ideas for using crawfish tailmeat? There's
no rush since it's frozen and likely to remain that way until I feel
inspired. It doesn't even have to be next week. I'm just lucky I can
find it.

Jill
Jill

On 2/20/2020 7:36 PM, jmcquown wrote:
> On 2/20/2020 7:25 PM, U.S. Janet B. wrote:
>> On Thu, 20 Feb 2020 19:19:12 -0500, jmcquown >
>> wrote:
>>
>>> Thursday, 02/20/2020.Â* Lotsa two's and zero's.Â* I figured this post
>>> would be as interesting and evocative as if I declared my candicacy for
>>> Mayor of RFC.
>>>
>>> Seriously, I'd like to talk about crawfish tailmeat.Â* Might require a
>>> separate thread to get anyone to notice I'm talking about cooking.Â* Heh.
>>>
>>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer.Â* Mardi Gras is
>>> just around the corner and while I don't care about that, seems like a
>>> good time to use the crawfish.
>>>
>>> Crawfish etoufee is probably the most commonly known dish but I don't
>>> want anything involving rice.Â* Don't want to make gumbo, either.
>>>
>>> I've run across a recipe for crawfish mac & cheese that looks
>>> interesting.Â* (I've heard of lobster mac, so why not?)Â* Also crawfish
>>> fettucini.Â* Crawfish pie... hmmm, you know me and crusts but I could buy
>>> one.
>>>
>>> Anyone have any other ideas?
>>>
>>> Jill
>>
>> there are many 'holidays' during the winter months and I figure they
>> are a reason to breakÂ* up some dreary months with some specific meals.
>> Janet US
>>
> I wasn't really thinking of it as a holiday.Â* I sure never got off work
> for Mardi Gras. LOLÂ* Got any ideas for using crawfish tailmeat?Â* There's
> no rush since it's frozen and likely to remain that way until I feel
> inspired.Â* It doesn't even have to be next week.Â* I'm just lucky I can
> find it.
>
> Jill
> Jill

Would it work in a crab cake type recipe.

On Thu, 20 Feb 2020 20:51:08 -0500, Ed Pawlowski > wrote:

>On 2/20/2020 7:36 PM, jmcquown wrote:
>> On 2/20/2020 7:25 PM, U.S. Janet B. wrote:
>>> On Thu, 20 Feb 2020 19:19:12 -0500, jmcquown >
>>> wrote:
>>>
>>>> Thursday, 02/20/2020.Â* Lotsa two's and zero's.Â* I figured this post
>>>> would be as interesting and evocative as if I declared my candicacy for
>>>> Mayor of RFC.
>>>>
>>>> Seriously, I'd like to talk about crawfish tailmeat.Â* Might require a
>>>> separate thread to get anyone to notice I'm talking about cooking.Â* Heh.
>>>>
>>>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer.Â* Mardi Gras is
>>>> just around the corner and while I don't care about that, seems like a
>>>> good time to use the crawfish.
>>>>
>>>> Crawfish etoufee is probably the most commonly known dish but I don't
>>>> want anything involving rice.Â* Don't want to make gumbo, either.
>>>>
>>>> I've run across a recipe for crawfish mac & cheese that looks
>>>> interesting.Â* (I've heard of lobster mac, so why not?)Â* Also crawfish
>>>> fettucini.Â* Crawfish pie... hmmm, you know me and crusts but I could buy
>>>> one.
>>>>
>>>> Anyone have any other ideas?
>>>>
>>>> Jill
>>>
>>> there are many 'holidays' during the winter months and I figure they
>>> are a reason to breakÂ* up some dreary months with some specific meals.
>>> Janet US
>>>
>> I wasn't really thinking of it as a holiday.Â* I sure never got off work
>> for Mardi Gras. LOLÂ* Got any ideas for using crawfish tailmeat?Â* There's
>> no rush since it's frozen and likely to remain that way until I feel
>> inspired.Â* It doesn't even have to be next week.Â* I'm just lucky I can
>> find it.
>>
>> Jill
>> Jill
>
>Would it work in a crab cake type recipe.

Ed asking a question? No joke? No giggling McBiddy? Someone's
frogging!

On 2/20/2020 8:51 PM, Ed Pawlowski wrote:
> On 2/20/2020 7:36 PM, jmcquown wrote:
>> On 2/20/2020 7:25 PM, U.S. Janet B. wrote:
>>> On Thu, 20 Feb 2020 19:19:12 -0500, jmcquown >
>>> wrote:
>>>
>>>> Thursday, 02/20/2020.Â* Lotsa two's and zero's.Â* I figured this post
>>>> would be as interesting and evocative as if I declared my candicacy for
>>>> Mayor of RFC.
>>>>
>>>> Seriously, I'd like to talk about crawfish tailmeat.Â* Might require a
>>>> separate thread to get anyone to notice I'm talking about cooking.
>>>> Heh.
>>>>
>>>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer.Â* Mardi Gras is
>>>> just around the corner and while I don't care about that, seems like a
>>>> good time to use the crawfish.
>>>>
>>>> Crawfish etoufee is probably the most commonly known dish but I don't
>>>> want anything involving rice.Â* Don't want to make gumbo, either.
>>>>
>>>> I've run across a recipe for crawfish mac & cheese that looks
>>>> interesting.Â* (I've heard of lobster mac, so why not?)Â* Also crawfish
>>>> fettucini.Â* Crawfish pie... hmmm, you know me and crusts but I could
>>>> buy
>>>> one.
>>>>
>>>> Anyone have any other ideas?
>>>>
>>>> Jill
>>>
>>> there are many 'holidays' during the winter months and I figure they
>>> are a reason to breakÂ* up some dreary months with some specific meals.
>>> Janet US
>>>
>> I wasn't really thinking of it as a holiday.Â* I sure never got off
>> work for Mardi Gras. LOLÂ* Got any ideas for using crawfish tailmeat?
>> There's no rush since it's frozen and likely to remain that way until
>> I feel inspired.Â* It doesn't even have to be next week.Â* I'm just
>> lucky I can find it.
>>
>> Jill
>
> Would it work in a crab cake type recipe.

I don't know. It's a thought, thanks!

Jill

On Friday, February 21, 2020 at 9:30:54 AM UTC-5, jmcquown wrote:
> On 2/20/2020 8:51 PM, Ed Pawlowski wrote:
> > On 2/20/2020 7:36 PM, jmcquown wrote:
> >> On 2/20/2020 7:25 PM, U.S. Janet B. wrote:
> >>> On Thu, 20 Feb 2020 19:19:12 -0500, jmcquown >
> >>> wrote:
> >>>
> >>>> Thursday, 02/20/2020.Â* Lotsa two's and zero's.Â* I figured this post
> >>>> would be as interesting and evocative as if I declared my candicacy for
> >>>> Mayor of RFC.
> >>>>
> >>>> Seriously, I'd like to talk about crawfish tailmeat.Â* Might require a
> >>>> separate thread to get anyone to notice I'm talking about cooking.
> >>>> Heh.
> >>>>
> >>>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer.Â* Mardi Gras is
> >>>> just around the corner and while I don't care about that, seems like a
> >>>> good time to use the crawfish.
> >>>>
> >>>> Crawfish etoufee is probably the most commonly known dish but I don't
> >>>> want anything involving rice.Â* Don't want to make gumbo, either..
> >>>>
> >>>> I've run across a recipe for crawfish mac & cheese that looks
> >>>> interesting.Â* (I've heard of lobster mac, so why not?)Â* Also crawfish
> >>>> fettucini.Â* Crawfish pie... hmmm, you know me and crusts but I could
> >>>> buy
> >>>> one.
> >>>>
> >>>> Anyone have any other ideas?
> >>>>
> >>>> Jill
> >>>
> >>> there are many 'holidays' during the winter months and I figure they
> >>> are a reason to breakÂ* up some dreary months with some specific meals.
> >>> Janet US
> >>>
> >> I wasn't really thinking of it as a holiday.Â* I sure never got off
> >> work for Mardi Gras. LOLÂ* Got any ideas for using crawfish tailmeat?
> >> There's no rush since it's frozen and likely to remain that way until
> >> I feel inspired.Â* It doesn't even have to be next week.Â* I'm just
> >> lucky I can find it.
> >>
> >> Jill
> >
> > Would it work in a crab cake type recipe.
>
> I don't know. It's a thought, thanks!

I remember hearing of the phrase "stuffed flounder" - 1 lb. crab meat (or you can use chopped shrimp or crawfish)

Ed Pawlowski wrote:
>
> jmcquown wrote:
> >>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer.

> Would it work in a crab cake type recipe.

If you're not going to use crab, try pork or chicken.
A crab recipe is made for crab.

On 2/21/2020 10:05 AM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> jmcquown wrote:
>>>>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer.
>
>> Would it work in a crab cake type recipe.
>
> If you're not going to use crab, try pork or chicken.
> A crab recipe is made for crab.
>
He said crab cake "type" recipe. I recently saw Jamie Oliver make fish
cakes out of finely chopped salmon fillets. No reason the same thing
couldn't be adapted using meat from crawfish.

Jill

On 2020 Feb 20, , jmcquown wrote
(in article >):

> I've run across a recipe for crawfish mac& cheese that looks
> interesting. (I've heard of lobster mac, so why not?) Also crawfish
> fettucini. Crawfish pie... hmmm, you know me and crusts but I could buy
> one.
>
> Anyone have any other ideas?

Crawfish in cocktail sauce? Serve with your favorite crackers and cream
cheese? I find both wild and commercial crawfish bland. The cocktail sauce
would zing them up a bit. Of course, Ive never done it. Its just a
thought.

leo

jmcquown wrote:
> I have a 1 lb. pkg. of crawfish tailmeat in the freezer. Mardi Gras is
> just around the corner and while I don't care about that, seems like a
> good time to use the crawfish.
>
> Anyone have any other ideas?

If this is your first time, I would recommend just doing a boil
with an equal mix of water and vinegar and add a bit of seasoning
to the liquid. Either Old Bay or some Cajon seasoning mix.

Very little liquid/spice mix too. Just about 1/2 inch in a small
pot
and the meat should tower above that.
Bring that to a boil then add the mudbugs and a lid on top.
After about a minute, stir it all then cover again.
Do that again and by then they should all be boiled/steamed
nicely.

One warning. I bought a frozen bag of these once. Turned out they
were from China, not the US South. That bag was so freezer-burned
that the meat had totally dried up and I got nothing out of it.

You might want to microwave just one to make sure it's ok
before planning a meal.

On 2/21/2020 9:57 AM, Gary wrote:
> jmcquown wrote:
>> I have a 1 lb. pkg. of crawfish tailmeat in the freezer. Mardi Gras is
>> just around the corner and while I don't care about that, seems like a
>> good time to use the crawfish.
>>
>> Anyone have any other ideas?
>
> If this is your first time, I would recommend just doing a boil
> with an equal mix of water and vinegar and add a bit of seasoning
> to the liquid. Either Old Bay or some Cajon seasoning mix.
>
Thanks but that's not what I'm looking for. If they were whole mudbugs
in the shell, sure.

> One warning. I bought a frozen bag of these once. Turned out they
> were from China, not the US South. That bag was so freezer-burned
> that the meat had totally dried up and I got nothing out of it.
>
I'm sorry to ear that. What I bought is from Riceland Crawfish in
Eunice, Louisiana.

Jill

jmcquown wrote:
>
> Gary wrote:
> > One warning. I bought a frozen bag of these once. Turned out they
> > were from China, not the US South. That bag was so freezer-burned
> > that the meat had totally dried up and I got nothing out of it.
> >
> I'm sorry to ear that. What I bought is from Riceland Crawfish in
> Eunice, Louisiana.

"sorry to ear that?" heh heh
You got the "good" stuff. If I ever buy them again (not likely)
I'll definitely check to see where they came from.

On Sat, 22 Feb 2020 09:54:43 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> Gary wrote:
>> > One warning. I bought a frozen bag of these once. Turned out they
>> > were from China, not the US South. That bag was so freezer-burned
>> > that the meat had totally dried up and I got nothing out of it.
>> >
>> I'm sorry to ear that. What I bought is from Riceland Crawfish in
>> Eunice, Louisiana.
>
>"sorry to ear that?" heh heh
>You got the "good" stuff. If I ever buy them again (not likely)
>I'll definitely check to see where they came from.

I wouldn't eat crawfish unless they were live.... same with crab,
lobster, clams, any shellfish unless freshly brought in shrimp, and
often kept on ice most will still be alive.

On 2/22/2020 12:40 PM, Sheldon wrote:
> On Sat, 22 Feb 2020 09:54:43 -0500, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>> Gary wrote:
>>>> One warning. I bought a frozen bag of these once. Turned out they
>>>> were from China, not the US South. That bag was so freezer-burned
>>>> that the meat had totally dried up and I got nothing out of it.
>>>>
>>> I'm sorry to ear that. What I bought is from Riceland Crawfish in
>>> Eunice, Louisiana.
>>
>> "sorry to ear that?" heh heh
>> You got the "good" stuff. If I ever buy them again (not likely)
>> I'll definitely check to see where they came from.
>
> I wouldn't eat crawfish unless they were live.... same with crab,
> lobster, clams, any shellfish unless freshly brought in shrimp, and
> often kept on ice most will still be alive.
>
Sheldon, you don't even like shellfish. (Clams, oysters, maybe.) That
aside, I can't get fresh crawfish because I don't live near the Gulf.
Wouldn't want to eat it anyway since the nasty oil spill a few years
back. What I bought was farmed, cooked, shelled and flash-frozen in a
cyrovac package. Farmed is sustainable.

Jill