The Greater Duster Wars 5.4.2023

[60swerethebest]

Dusting after the boil is to hide a failed boil.

True. Kill the boil and then soak. Really don’t like the heat on the outside. Just burns lips.

[DannyP]

They scared. Always have been, always will be

[facelessjonmoon]

True. Kill the boil and then soak. Really don’t like the heat on the outside. Just burns lips.

I get it for a backyard boil but when you’re boiling 1000’s of pounds at a time, different methods are typically used

[Boomer]

I get it for a backyard boil but when you’re boiling 1000’s of pounds at a time, different methods are typically used

……Frank Davis had it down perfectly…..the more you cook seafood the more the meat sticks to the shell…..you cook to a boil for a certain time turn off the burner and fill with Ice and cool the outside of pot….seafood then goes to the bottom and let it soak for as long as you want it to have more flavor!

[Turbine]

As much as I find dusting a last ditch attempt to make you think it was good.

I am more troubled by BATS-N-BUGS, so UnLouisiana.

https://twitter.com/RaginCajunsSB/st...65522554302464

[CajunVic]

There are two keys to great boiled crawfish:

Don’t over boil them;

Great seasoning.

I bring my water to a rumbling boil. Place my crawfish in. Bring back to a boil. Early season I let them boil for 1 minute in the pot, last season as they start to get more mature I leave them up to two minutes.

I empty them in a styrofoam ice chest and dust them with my special seasoning as they are dumped. Then I shake up the ice chest about 25 times to get a good spread of the seasoning.

At 15 minute intervals I shake up again.

I start serving at about 45 minutes. Virtually all of the dusted seasoning is melted by then.

I looked into marketing my seasoning but the retail price point on what is out there is $7 to $8 and I would need to charge almost $14 to make it financially profitable.

So, my family and friends get to enjoy my good seasoning for now. Nobody knows the recipe but me.

[cjr3888]

I don't care if you dust or not. As long as they're good, I'm eating them. On a side note, nobody in that crap hole BR can have an opinion on food. That city is the worst in America, they are a copy cat city that can't decide if they're Creole or Cajun.

[ManAboutTown]

As much as I find dusting a last ditch attempt to make you think it was good.

I am more troubled by BATS-N-BUGS, so UnLouisiana.

https://twitter.com/RaginCajunsSB/st...65522554302464

That’s what happens when you have people that are ignorant to our culture trying to sell things to our very unique population. This is one of the MANY problems this University has with fan engagement, enrollment recruiting and alumni outreach.

And it will never change because they’d rather fail their way than succeed the way we’ve been telling them to for decades.

[CajunNation]

... That city is the worst in America, they are a copy cat city that can't decide if they're Creole or Cajun.

They're neither. They are generic, southern redneck. Gainesville, Knoxville, Redstickville.

[CajunNation]

... And it will never change because they’d rather fail their way than succeed the way we’ve been telling them to for decades.

Bulls-freaking-eye.

[Turbine]

That’s what happens when you have people that are ignorant to our culture trying to sell things to our very unique population. This is one of the MANY problems this University has with fan engagement, enrollment recruiting and alumni outreach.

And it will never change because they’d rather fail their way than succeed the way we’ve been telling them to for decades.

A local University should never be the "cause" behind the unraveling of Cajun Culture.

[Jeaux]

……Frank Davis had it down perfectly…..the more you cook seafood the more the meat sticks to the shell…..you cook to a boil for a certain time turn off the burner and fill with Ice and cool the outside of pot….seafood then goes to the bottom and let it soak for as long as you want it to have more flavor!

It's a good way if your only doing one pot but if you got multiple boils for a big group it's impractical. Everyone has their own way but what it really "boils" down to is make sure they're fresh caught and clean.