SRP, that looks amazing. Growing up in the Midwest in the USA we grew up eating tons of crawfish. We made them in a boil but what you made may have to hit my kitchen sooner rather than later!!
Great video as always. I was making sausage this evening and a certain person's voice was in my head: "keep everything cold/ get in and mix by hand". Can't pay a higher compliment than to thank you for teaching me.
Scott thanks what a catch 👏 u should start selling these in in the butchers shop don't know if the local fishmonger will be happy be least you will be doing a good service to our rivers👍. Had to laugh when you said we should treat them with respect after you had just pulled the intestines out of two of them while alive 😂. Didn't bother me just found it funny but sure someone will be offended?
Me and my girlfriend followed your video on butchering a deer the other day. We did the job on the towpath next to our boat lol. We didnt have much choice where we did it, but we had a lot of positive reactions and comments. Thanks for your videos. 👍👍👍👍
I agree with the others. I’ve heard of bisque but I’m not really sure what it exactly is. I’m always eager to learn how to cook (and eat) new food. You make cooking new foods less scary! Your layer back way of creating good looking foods is definitely unique. Don’t ever change that. Love you for what you do. God bless.👍❤️🦋🇨🇦
Thank you for the tips on how to prepare crayfish. I'm in the states and am learning how to hunt for a species that is already invasive, and free for the taking as well.
NO worries Scott. We have similar problems with the Carp that was brought in in the 1860s and never left. The Lamb prey destroying the great lakes, Asian Carp all monsters. I wish I could help you but in the mean time enjoy the meal. Great cook Scott. Always s enjoy when you cook. Crawdads are good fair.
5 лет назад
yup, we've all put the wrong animals in the wrong place, best to eat them.
The top shelf of my freezer is full of gallon bags of half-cooked crawfish. I've been wanting to start using them up (girlfriend doesn't like when I smell up the house with the traditional crawfish boil smells). And, she doesn't like crawfish (she doesn't *think* she likes crawfish) but she loves anything with pasta. This might be the answer. Thanks, Scott!
I cannot resist making this tonight (currently 5pm here on Costa del Sol.) Only difference being is that I will be using Langostines "caught" here in the local supermarket. Oh, and I'll be making my own Linguini, 1 egg, 100gms flour, pinch of sea salt, job done (by machine.)
I use to catch crayfish out of the stream by my house and I've never seen any that big. Awesome video. Only thing you're missing out on is sucking the good juices out of the crayfish's head.
Great idea for a video. I coincidentally just started catching crawfish this Summer. But the ones we catch in Maryland look NOTHING like what you're managing to pick up. Still tasty, just not as massive. Those are gorgeous. Thanks for doing your part to tame invasive species. We've got similar problems with foreign crawfish here too.
We don't have the American ones here in Ireland just the white therefore crayfishing here is illegal. I wish it wasn't because I tasted crayfish while in Poland and think it's better than lobster! Thanks Scott for making me hungry! :D
Loving it. Id love to get some more info on how to get out and catch some for yourself. Im in Scotland and have no idea! Also do they even live up here!? Probably but who knows. Any info would help, always loving your work
Be sure to cook the pasta in the same water / court bouillon in which you cooked the crayfish! Then reserve that water, adding more, to cook the shells to make a bisque.
did you try to pull center fin on the bottom out? If you do the poop line should come out all together. Sure you know that cuz you are amazing cook/butcher
So whenever we have really really really small ones we boil them in water with a lot of old bay until the shell is soft. And then eat them whole. It’s not for everyone but it’s got a nice flavor and a bit of a crunch
Whenever Brits and Cajuns get together, usually in a military jpint exercisel it ends in a jaw bustin contest and a tag team donnybrook. It starts of with a Brit innocently enough calling a cajun a Yank, and then the fight is on. I tell yo.
5 лет назад
I presume you know England and the UK aren't the same place? The fuckwit Trump has been known to make that mistake.
5 лет назад
I can't work out if that is racist and if so who is offended. Cajuns aren't known for their intelligence after all.
You can purge them before you cook them. By placing them in salt water while their still alive. It will cause them to throw up all the gritty stuff they’ve recently ate. We usually purge them twice before we cook them. You’ll enjoy them more nice and clean.
Love these vids. Especially the Crayfish ones. Is there a better time of year to catch Scott? Possible in winter months? Need to find a decent spot. Keep up the great work!
Did you (Scott or anyone that knows) ever do the big reveal on the finished chopping block? I don’t do all the facebook or twitter and I didn’t remember seeing the finished block with the inlay and everything.
I would gladly do my part to assist the UK in reclaiming/cleaning their fresh water ecology :) Send some of those bugs here please. I have garlic butter waiting....
Oh yeah and I saw another comment on purging the crawfish, you can put them through some really salty water baths and it makes them puke and poo themselves clean. Just put some fresh water in there as it dirties up. I’m sure there’s videos on it.
5 лет назад
small amount of oats or similar grain that can dissolve in water also works as a purge
That took me straight back to being a kid. Where I grew up on the east coast of the US, folks would just boil them by the side of the stream and have a bit of a picnic. They are a terribly invasive species that can thrive in anything from freshwater to sewage. I can't ever recall finding any that big. They're obviously lacking predators over there, I hope liberal trapping is enough to keep them from completely taking over.
I would leave out the red pepper, add cayenne pepper, smoked paprika, and red bell peppers, drop the basalmic and add a dash of tobasco or louisiana hot sauce.
