Hiromi_X
If you don't wanna suck da heads...
...'cause you get swollen, inflamed lips from sucking da heads at Quality Seafood, where they overload their crawfish boil with cayenne, yet want to enjoy the orangey fat, you need a special technique. I, a fucking food prodigy who never grew up nowhere near no crawfish, developed this technique during what was only my second experience with crawfish. That's how hard I rock.
 | After eating my first pound of crawfish of the day, I had to stick my lips in my iced tea for like 5 minutes to cool them off. I came to the conclusion that although suckin da heads is a venerable tradition, the pain factor was outweighing the pleasure factor (I now openly reject the tastebud-obliterating macho "more is more" school of pepper application). While contemplating my throbbing lips, the solution popped into my head: Let the Fat Come to You! I share my technique with you, lucky readers. |
| What you do: 1. Grasp the head near its base. 2. Gently wriggle it and the tail apart. 3. Enjoy the fatty goodness. If you look closely at the slain crawfish grasped in my manhands, you'll see the coveted orangey globs clinging to its severed tail. I get, like, an 80% success rate with this method. |  |
Comments
I can vouch. I can get that much out in my usual twist style, but I grew up with the things. The girl has natural skillz. More practice will bring more speed, which means I won't be forced to take cracker breaks to let you catch up any more.
Do they get crawfish up in the Great Lakes region?
1. Posted by Ray on May 10, 2008
Thanks to IQF (individual quick frozen) and block frozen (prefer block...they taste better), they can get crawdaddies aaaaanywhere you want 'em. Fully agree on the departure from tastebud obliteration.
2. Posted by darkneuro on May 10, 2008
More practice will bring more speed, which means I won't be forced to take cracker breaks to let you catch up any more.
Ray, the solution is separate plates of crawfish. Remember the banana split incident?
If they have crawfish up there, it'll be waaay expensive, methinks.
DN said:
Thanks to IQF (individual quick frozen) and block frozen (prefer block...they taste better), they can get crawdaddies aaaaanywhere you want 'em. Fully agree on the departure from tastebud obliteration.
The frozen ones are just the tails, right? I think that for a boil, you need fresh ones.
Don't get me wrong, I still love heat and spiciness. But it should enhance the flavors, not overwhelm them.
3. Posted by Hiromi on May 10, 2008
I'm w/ Ray, enjoy the painful crustacean while you can.... I'm thinking the batch you had shoulda been seasoned different. The experience should involve you being pulled kicking and screaming away from a 4X8 sheet of plywood covered in crawfish carcasses, newspaper and corn cobs.
4. Posted by ben on May 11, 2008
Remember the banana split incident?
Well, I warned you. But admittedly, pinning your spoon hand to the table with the salad fork so that I could get the last of the hot fudge was going a little too far. Hey, at least your tetanus shots were up to date!
5. Posted by Ray on May 11, 2008
Ben, I do indeed intend to continue partaking of the painful crustacean. But at Q. Seafood, there is no potato/corn experience. Just the protein. Which is fine with me, actually; the starch is mere adjunct to me.
Ray, next time, we should have them split the split longitudinally. We'd have to go to the 6th St or Guadalupe Amy's, 'cause they'd be more good-humored (hee) about it, since those guys get ice cream
6. Posted by Hiromi on May 11, 2008