And why? Because the smaller kin of the lobster are plentiful and sustainable.It was wonderful to see AB address the sustainability in food on Good Eats, especially after seeing him at the Smithsonian's Sustainable Seafood event last month. He is offering this important information to viewers and helping us to understand how this can be obtain in our food chain.
Okay, off the soapbox. ;)
The episode included one of the best elements of what makes me love Good Eats so much, the information! AB spent the first part of the episode explaining about crawfish (or crawdads as I've always called them). I had to laugh when Alton said he spent his youth stalking them in chilly Georgia streams because, as a kid, I remember catching crawdads in the creeks near my friend's house. Yeah, I was a weird little girl.
Nice to see AB showing off his airplane and his piloting abilities, too.
I doubt this crawfish boil would be anything I'd ever make, but was great to see how to actually do it and to prep the little bugs for dinner. And the lesson on eating them was so funny. But now I have to know what's in the head that AB wouldn't tell us.This episode does make want to try crawfish because I love lobster. But I have no idea where to buy these critters locally, either alive or cooked. Looks like a research mission.
The one thing from the episode that really caught my attention was the crawfish roll. I've been wanting to make lobster rolls for awhile and this just reminded I want to make it! If I can find some precooked crawfish I'll try AB's recipe.
If you are looking for the crawfish roll recipe, its not on FN's site right now but I transcribed it from the episode and have it here.
Overall, I very informative episode. Although, I would have liked another recipe or two since the large boil is something I probably wouldn't make. Get the boil recipe here. The crawfish going on a rampage also made me laugh, so the episode was very entertaining. 4 1/2 crawfish for a great episode.
5 comments:
I love the airplane stuff too :) the bug's thorax containing an organ with the prefix "hepa" means it is a liver-like device and while that may gross some folks out, it explains why AB said that it tastes like a cross between foie gras and butter. I immediately started combing the phone book for a restaurant that serves a crawfish boil. Las Vegas is bound to have at least one, right?
I'll be looking for some precooked tail meat :)
Not sure about the head part.
Those little critters must grow everywhere! As kids we used to catch them (by hand) while vacationing in Michigan. We called them crayfish. I loved the scene with the little girl in the pool - my 9-year-old son cracked up when he saw that!
There a lot of good sources for crawfish on the WWW, and you may be able to find frozen tail meat at your local seafood shops. Just watch out, for some of the packaging is very deceptive! I saw a bag that had a name like "Bubba's Crawfish" on it and was made to look like it held LA crawfish, but after looking very carefully, I found in very small print "product of China."
I'm lucky for the many seafood places around here carry both the live bugs and the frozen meat.
Besides, the crawfish roll, they're very good fried in a poorboy sandwich and I like to make a kicked-up mac 'n cheese with them in it.
yes, Zoey screaming in the kiddie pool made me laugh out loud too :)
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