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03/02/12(Fri)11:06 No.3454192>>3454140
Oh
you're just silly. Your immature hatred isn't clouding the obvious fact
that you don't know what you're talking about or know the historical
nature of this common boiled dinner.
This guy made a typical crab
boil, crawfish boil, New England or southern dinner in the traditional
method with a couple minor, but logical, personal additions. Clam juice
was not necessary, but actually would concentrate the ocean flavor of
the stock, something you would get in a fish market if you asked them to
boil it in their house boiler for you while waiting, probably something
you've never done. Have you ever been to a fresh fish market? The
celery and carrot are clean complementary flavors and left out of
traditional cheap boils, but included in all stock recipes as well as
the premade liquid boils, not powdered mixes. In fact, his recipe is
solid. My own personal change would be to add more fresh lemon after
draining, maybe some chopped parsley with that butter. Maybe in a couple
of weeks crawfish season will peak and progun here will get some fresh
product in his stores. It's sluggish so far, but we're two weeks away
from it truly. |
