Berling Crawfish on the Bayou tomorrow

[BOSSHOG]

Since us old farts don't have jobs, we have to do something to occupy our time. For lunch tomorrow, hot boiled crawfish and potatoes and corn and artichoke and lies and grandiose plans to save the universe. The secret to a great crawfish boil is lots of garlic, but don't tell anyone, its a secret. And since we are gathering in a bar, there may be some Beer involved. But don't think we have it so easy, we don't get days off, so we have to do this all the time. Its after five somewhere.

[xultar]

1. You gone be berling the rue too. Got some okra? n/t

[BOSSHOG]

2. No Okra tomorrow Dear

But fried okra with lots of Crystal hot sauce is one of God's gifts to boo-dro. Cher!!

[xultar]

20. Well how u gone be berlin crawfish wit out no okra. I's done git'er

:shrug?

[Rabrrrrrr]

3. How does one "berl"?

Is that a special cooking technique?

[BOSSHOG]

7. Ya put da water in da pot

and ya turn da heat up until the water berls, then ya pour in da crawfish and da potatoes and da corn on da cob, then when boo-dro makes the sigh-on-tific determination dat done chow is good, you eat. Really complicated but with years of practice and lazing away spring and summer afternoons by the bayou, one gets the hang of it. Pinching tails and sucking heads takes practice.

[Rabrrrrrr]

9. Gotcha

Wasn't sure if it was just a local bit of mangling the word "boil" or if it was a special cajun and/or bayou and/or Lousiana cooking term.

Thanks!

Wish I were attending the crawfish berl! YUM YUM!!

[BikeWriter]

10. There are some Boudreauxs left in Louisiana?

I thought them and and the Thibodeauxs all lived next to me here in Texas.

[trof]

11. Yah, it's a Cajun thang. Like carls.

My late fadder-in-lahr tryin' to get dat pesky owboar motah started.
He pull an pull an pull dat rope.
Dat motah jes woan kick ovah.
"I thank it's duh carl das messed up. Ain't gettin no spahk."
Bless pop's heart.
Taught me how to oyster and how to crawfish.
;-)

[enigmatic]

4. I'll be over w/ a case of beer

I'm booking my plane ticket right now!:)

[enigmatic]

5. dupy dup dupe

Oy!

[EstimatedProphet]

6. Yeahbuddy

Boled crawfish, wi some potato an onion an corn, dat dere livin. Need you some cornbread too.

[trof]

12. An hush puppy.

LOTS uh hush puppy.

[xmas74]

8. Can I join?

[trof]

13. OK, but you goan have to slack off some.

Slackin off is a gift, but you can maybe learn it.

[xmas74]

14. I live in MO.

I think that I can learn but it might be hard.

[margaritamama]

15. Oh, de crayfish, he taste so good

I eat'um all day if I could
catch'um up fresh out de crick,
pinch off dey head an cook'um quick!!!

:woohoo:

[trof]

16. Naw mama. Gotta cook dem WHOLE an SUCK de heads.

First crawfish "berl" I ever went to, one of my wife's uncles asked me "You suck de heads?"
He definitely had me spotted as a whitebread guy.
Beat the hell out of me, so I said "Sure. Doesn't everybody?"

It's duh srimps you pinch duh heads.
Doan NEVER suck a srimp's head.
yuck

[margaritamama]

18. That's what I've been doing wrong!

I never thought the srimp's head was good to suck but will give those crawboys a try.

[trof]

17. More on shrimp heads and crawfish heads:

From Miz t., the resident expert and The Cajun Queen of Orange, Texas.

The shrimp head has "goody" in it, but people think it's cheaper to buy (by the pound) de-headed. (Maybe so-maybe not)

If you buy "head on", and cook them that way, it gives more shrimp flavor. Makes a good stock for gumbo. Either de-head after cooking, or just leave the heads on.

Crawfish are sold "as-is", whole, with heads on.

Thass what SHE says, and thass what I believe.

[musette_sf]

19. dry pack or liquid?

crab berl, dat is...

I'm a dry pack person, myself.