Re: Frogmore Stew (WAS: Re: Lobster Question)

In article <1125318395.bb15413acaf155449a83a7e313331d4d@teranews>,

MoM said:

Quoted message said:

Quoted message said:

>> Is it possible to get fresh or frozen crawfish that hasn't been
>> adulterated
>> with the seasoning they use a lot of the time? Can't remember the
>> name
>> of
>> it.
>>
>> MoM
>
> Cayanne.
>
> Lots of people ruin perfectly good crawfish by cooking it in heavy
> spices. I hate it that way. I like it just plain with a little lemon
> butter.
>
> Live crawfish is commonly available here, as is fresh frozen, plain,
> unspiced cooked tail meat in 1 lb. packages.
> --

Where's here?

The South. :-)

Quoted message said:

I didn't mean Cayenne. It's a musty flavour stuff often used in boils.

MoM

Probably Old Bay seasoning.
I think it's the one most commonly used for seafoods.

I don't use any of that stuff!
Maybe just a light sprinkling of salt free lemon pepper and a dash of
garlic powder. I prefer my seafood or crawfish very, very lightly spiced
if at all. It has a delicate sweet flavor that is easily overwhelmed!

That's the stuff! I hate it. And the only crawfish we found last time down
there was just covered in the stuff. Awful!

I like you prefer a light touch.

MoM

:-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson