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tunica wrote:

donia wrote:

kris Schaumburg wrote:Soup with tripe and tendon!!

that sounds lovely , chewey, but lovely!

It some good stuff I swear...once you get over eating guts

Organs sound much better than guts.

RebelYelp wrote:word of caution on using beef melt, tripe, or any other 'butcher shop' recipes....... crawfish do not cook long enough to kill any bacteria those items may be carrying (should they spoil or be contaminated). I was at a crawfish boil where we used beef melt to catch the crawfish and everyone at the boil had it coming out both ends for a few days from a bacterial infection.

I am about 100% (give or take 1/4 percent) sure you are wrong on this, but hey, maybe not. You don't really think that beef melt is the worst thing that the crawfish has been eating? I am pretty sure you either had some bad crawfish, or there was some operator error in the boil. I have gotten food poisioning from about everything possible, but I don't beleive this one. I do beleive that if you ate crawfish which were handled improperly prior to boiling (ie dead) the amount of toxins in the carcass could exceed the amount your body could safely ingest. Conversly, your cooking time may not have been suffient, but I wouldn't use that to generalize that "all" cooking times are insufficient. What do you think crawfish/crabs/oysters/shrimp eat in their natural enviroment?

now you're just showing off kris.

gator

I would have to agree with kris though and he made very valid points.


oh and for all the people that "purge" crawfish by pouring salt in the water when they wash them, your not purging them. It takes upwards of 24 hours to fully purge crawfish.

MudHog wrote:oh and for all the people that "purge" crawfish by pouring salt in the water when they wash them, your not purging them. It takes upwards of 24 hours to fully purge crawfish.

come to think of it, i've never had crawfish, at a backyard/field type atmosphere, that were actually purged after an hour saltwater wash/bath.

total threadjack but one of you who knows what you're talking about please explain proper purging technique - we always fill cooler with fresh water a couple of times but it sounds like there's more to it than that.

donia wrote:

MudHog wrote:oh and for all the people that "purge" crawfish by pouring salt in the water when they wash them, your not purging them. It takes upwards of 24 hours to fully purge crawfish.

come to think of it, i've never had crawfish, at a backyard/field type atmosphere, that were actually purged after an hour saltwater wash/bath.

What we do when we get serious, we put them in a huge tub and rinse them soak them in just plain water and and pour and until the water becomes clean then fill up and pour in salt and soak for atleast 12 hrs, but we have done the quick washes and they are still good but u can tell the difference

Kris,

not getting into an argument here, just stating what happened and what the source of the issue was. Again, I said, should they spoil or be contaminated. I did not say that all times using beef melt cause problems, I said it is a possibility and has happened before; nor was I implying or generalizing cooking times, handling procedures or anything else; hell, i'm not even saying not to use butcher remains; just saying to be careful in how you prep and cook them (bugs), just like anything else you cook.

Mudhog although organs MAY sound better that would also have to include the repoductive pole bulls carry....I've never been that hungry nor will I be that hungry ever I'll graze on sticker bushes first

RebelYelp wrote:word of caution on using beef melt, tripe, or any other 'butcher shop' recipes....... crawfish do not cook long enough to kill any bacteria those items may be carrying (should they spoil or be contaminated). I was at a crawfish boil where we used beef melt to catch the crawfish and everyone at the boil had it coming out both ends for a few days from a bacterial infection.

RYelp, The melt ,or other "bait", is just that! An attractant to lure them in. When we used to run nets. by the time you got to your last net, you would go back to net 1 and start over. That's maybe 7 to 10 minuets tops. I doubt any thing ingested by the craydad in that amount of time would be enough or in it's system enough to do any on any harm. Well, if the melt was rotten and stunk to high heaven, maybe, but I remember melt not having a strong smell. So if it is rotten, do not use but craydads and crabs eat rotten dead stuff anyway!

RebelYelp wrote:Kris,

not getting into an argument here, just stating what happened and what the source of the issue was. Again, I said, should they spoil or be contaminated. I did not say that all times using beef melt cause problems, I said it is a possibility and has happened before; nor was I implying or generalizing cooking times, handling procedures or anything else; hell, i'm not even saying not to use butcher remains; just saying to be careful in how you prep and cook them (bugs), just like anything else you cook.

Didn't mean to come off as arguementative, yesterday was my first day back at work in a week, made me a little "crabby". I may work it out over some crawfish and beer this weekend.

I tend to agree with Kris here, seems you had a cross contamination issue where someone involved didnt use good cooking hygiene while preparing the crawfish somewhere along the way. Boiling water 212F kills pretty much all of the bacterias that would have made everyone sick. I would go out on a limb and say that most crawfish coming fresh out the sack are loaded with all types of nasty bacteria between the mud they live in and the rotten bait that finds its way on the crawfish during the harvesting process.

If you suck heads and the fisherman used bad bait, no way of knowing, you'll get the "interrupted digestion"/trots....Just drink lots of beer or don't suck heads. My $.02

Denduke wrote:If you suck heads and the fisherman used bad bait, no way of knowing, you'll get the "interrupted digestion"/trots....Just drink lots of beer or don't suck heads. My $.02

Either way you may end up the budlight blast

Hays Creek wrote:total threadjack but one of you who knows what you're talking about please explain proper purging technique - we always fill cooler with fresh water a couple of times but it sounds like there's more to it than that.

that's called a bath