Quote:
Originally Posted by geofri
I have to admit, only had crayfish once. Tasted like mud, smelled like carp. It was at a Chinese restaurant in virginia.
I'm willing to give them another try where they actually know how to cook them.
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Rule1 to not standing out down here, NEVER call them crayfish, always CRAWFISH!!!!!!
That abomination of Chinese importation you had is just as easily described as crapfish.
Rule 2 is never ask someone their recipe for boiling crawfish. Only rookies use a store bought powder only. It should always be supplemented with some...... WAIT. Im not giving up mine either. Hahahaha