<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by partsguy:
Bunch of Martha Stewart Wannabes </div></BLOCKQUOTE>

LMAO!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
Good thing you don't live around here or I'd be stopping by for leftovers. </div></BLOCKQUOTE>

Ah, but that's the Cajun way, everyone is always welcome!

You been busy using the cookers on crawdads?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by PARAGON:
You been busy using the cookers on crawdads? </div></BLOCKQUOTE>

Uh, you mean crawFISH? As a matter of fact, yep, I boiled 60 lbs last Saturday, and 150 lbs the previous Saturday.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TXSUT:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by PARAGON:
You been busy using the cookers on crawdads? </div></BLOCKQUOTE>

Uh, you mean crawFISH? As a matter of fact, yep, I boiled 60 lbs last Saturday, and 150 lbs the previous Saturday. </div></BLOCKQUOTE>I could have said crayfish.

crayfish un rocked in the crick

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Crazy as it sounds, you can actually apply smooth peanut butter to the plastic and then wipe it off and you will see that the plastic will have that orginal look. </div></BLOCKQUOTE>

Nice, but I like peanut butter. but I Can't imagine smearing on my hummer. I think I'll go a more traditional route....

You can call them Mud Bugs, Crawfish, Crawdads, and Crawdaddies. Oh I almost forgot call them poor man's shrimp. I love them and could eat them till I popped. I do not suck the head after tail is pulled off. Here We have a huge minnow and sports fish farmers, Oh and catfish farmers. Tons of Mud Bugs. Someone is always putting on a boil. I have yet to find a cook that can get the flavor right and not boil them so long that they are not to tough. Wish I was closer TXSUT so I could come by and sample.
TAZ


<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by PARAGON:
You been busy using the cookers on crawdads? </div></BLOCKQUOTE>

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by MUH_HUM:
Nice, but I like peanut butter. but I Can't imagine smearing on my hummer. I think I'll go a more traditional route.... </div></BLOCKQUOTE>Nice, but who cares? Why are you posting inane one-liners in every thread you can?

Nothin' better to do. You've scolded me, so I'll go home now.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RLTAZH2:
I have yet to find a cook that can get the flavor right and not boil them so long that they are not to tough. </div></BLOCKQUOTE>

The key is taste-testing as you go. You only need to boil the crawfish for 5-8 minutes, then you shut it down and start tasting. Pull 'em out when they are just right. Dumping a bag or two of ice in at shut-down helps reduce the temp quickly, and they start soaking up the seasoning quickly without overcooking. Been doing it that way for 20+ years, and never had an unsatisified "patron." Dear ol' dad, rest his soul, taught me well.

Back on topic, though. The peanut oil/toothbrush worked like a charm!!! But my wife said her teeth felt slippery later that night. Hmmm....

Many thanks to every one, PhilD in particular!!! I'm gonna pass this info on to my carwash owner guy.

Thanks,

Pete