Quote:
Originally Posted by Todd Poer
No offense taken nor given. I can honestly say that I have not eaten any crawfish taken from a clear water lake or freestone stream, so I have no basis to even debate or discuss that fine point. Plus I know different species do have different tastes. Yes mud bugs need to be cleaned and purged before putting into boil, if not then your doing the meal a disservice. Maybe you don't have to do that for yours but I find it a necessary step to get most out the taste of your crawfish.
BTw be careful about comparing superiority of one crustacean over another from different parts of the country. For many years when the blue crab population was decimated in Maryland they imported a lot of crabs from Louisiana. They only shipped you fellas the ones they did not want for themselves.
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Excuse me Todd. Maryland is not the north. It's the south. A genuine New England crawfish does not need to be purged or cleaned. I'm trying to behave myself and not state that everything is better in New England or the north, but we did beat you guys in the unfortunate war between the north and the south. It's hard not to feel a bit superior.