The Greater Duster Wars 5.4.2023

[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.

[CajunVic]

I usually like to keep it no more than 4 or 5 sacks for my system.

[CajunVic]

But when I do that it works perfectly good.

[LouisianaB]

Anyone from BR telling someone how to cook is laughable.

[Turbine]

I don't lick the shells and don't lick my fingers, I don't understand how dusting is supposed to help the flavor of the meat.

Are they depending on your fingers to transfer seasoning to the meat?

[CharlieK]

As stated above, the only reason to boil, remove, season and steam is if you are cooking large quantities and don't have the boiler capacity or time to use the soak method.

The superior method, IMHO, is boil in seasoning (time at boil dictated by time of season), then soak. Once the water cools the seasoning comes out of solution and enters the crawfish. A bag of ice increases the speed of this process.

I've had good crawfish the season and steam method, and I understand why it's more efficient. I prefer it the other way when possible.

Oh, and anyone from BR lecturing anyone from Lafayette about food is beyond ridiculous.

[Duggie35]

I have eaten boiled crawfish both ways many, many times and both ways are very good if done correctly. When I boil crawfish myself, I generally like to put the seasoning in the water. However, I have "dusted" a time or two. The key to "dusting" is to make sure the season has time to melt before serving. If "dusting", adding lemon juice and mixing well helps the seasoning melt and into the meat a little. To each his own.