Adventures in Bossier City
Part 2: To Business!
To business!
The first wave.
The second wave, a “surge” to sweep away all resistance.
This is what the water looks like after the boiling is finished.
About that. The crawfish are sometimes very, very hot. Spicy hot. You don't want to eat a lot of them and then touch your eye — or any other sensitive bits. I won’t retell the horror stories I heard when this topic was mentioned, but please consider this fair warning, Romeo.
A healthy alternative was provided for kids too young to take the spice.
Correct. Spaghettios and grapes.
Something people may not realize: you might not find “paper plates” at a crawfish boil. This is a serious business, and metal reinforcement is required. Interestingly — silverware is not.
This plate is atypical, devoid of the standard pile of crawfish, heavy on the vegetables. It was for the new guy. (Sometimes it’s best to ease into this crawfish thing.)
Also, it was the only plate with a reservation card.
A detail of the little buggers.
A typical plate.
Time to eat.
A quick tutorial.
First, break it in half.
Next, suck the head.
Note: Eating crawfish is sometimes called “sucking heads.”
Finally, pull the meat from the tail and have at it.
Note: “After you suck the head, peel the two largest carapace from the tail them use your thumb and forefinger to press the tail at the butt and the meat will slide out. Right onto your tongue. Saving your lips for more important things.” —Cozmo
I still don’t understand why we didn’t just eat the chickens. I mean, they were right. there.
