I wanted to start a group where all us Louisiana audio nuts could keep in touch. It would be nice to be able to know who lives close for help, get togethers, auditions, tips, trades, and whatever else. If you live in Louisiana and might be interested in some more local networking join this group:DIYMA.com - Scientific Car Audio - Truth in Sound Quality - DIYMA~LA
I wanted to start a group where all us Louisiana audio nuts could keep in touch. It would be nice to be able to know who lives close for help, get togethers, auditions, tips, trades, and whatever else. If you live in Louisiana and might be interested in some more local networking join this group:DIYMA.com - Scientific Car Audio - Truth in Sound Quality - DIYMA~LA
No I grew up in Dallas and moved up to the Boston area about 9 years ago for work. Might be heading back next year due to a relocation with the same company.
Only time I suck the head myself. I'm a crawfish head sucking only. I don't like the lobster head, too much crap in there. lol
Lol. I was kinda happy to see this thread. Although I am a major noob when it comes to all of this and am still learning very slowly.
Also, Bret why do you hate crawfish? Its got more flavor than lobster and like mentioned earlier its damn good eats. I agree with ya Louisiana Hot Links is good, tastes best in a poboy.
I'm from Louisiana, live in Louisiana, and I am allergic to the protein in shellfish and mollusks. I like crawfish, I just don't like going to the emergency room.
2012 Subaru WRX - JL Audio C5-650s run active off a Lunar L450; Digital Designs 1508 powered by a Lunar L1500; Pioneer DEH-80PRS as the source unit.
I'm from Louisiana, live in Louisiana, and I am allergic to the protein in shellfish and mollusks. I like crawfish, I just don't like going to the emergency room.
And you have an pending invite to the group!
I can't eat any oysters
But can eat my weight in crawfish and crab.
I'm from Louisiana, live in Louisiana, and I am allergic to the protein in shellfish and mollusks. I like crawfish, I just don't like going to the emergency room.
I totally understand the shellfish allergy, I have a friend like that and always carries an epi pen with him.
Quote:
Originally Posted by Fricasseekid
And you have an pending invite to the group!
I can't eat any oysters
But can eat my weight in crawfish and crab.
No oysters? How come?
I can eat my weight in seafood fried, boiled, baked, or however prepared.
Yup NOLA. Born and raised. Yup joined the group. Hoping to learn a lot.
Welcome aboard! A piece of advice, don't ask if you havent attempted to search for it yet. Some around here love to flame people for that sort of thing. But judging by your post count and join date, I doubt you have a problem with that.
I'm hoping if we can get enough local interest in this group maybe we could have a little crawfish boil next sprung or something.
Lol. I was kinda happy to see this thread. Although I am a major noob when it comes to all of this and am still learning very slowly.
Also, Bret why do you hate crawfish? Its got more flavor than lobster and like mentioned earlier its damn good eats. I agree with ya Louisiana Hot Links is good, tastes best in a poboy.
TOO much work for that little morsel of meat.
I don't like bottom feeders.
Unless it's.........Kim Kardashian's bottom.
Feed on that all day long.
I also can't stand the snot with a booger hard center you all call oysters.
Food shouldn't have the consistency of a sinus infection.
And for what you call blackened, we out here call burnt.
Now my wife, the former Hooters waitress, thinks I'm crazy and would love to join in on all of that.
However, I will take a huge bowl of clam chowder, a pile of fried clams, and about 3 Corona's with lime.
That's what I call seafood.
Welcome aboard! A piece of advice, don't ask if you havent attempted to search for it yet. Some around here love to flame people for that sort of thing. But judging by your post count and join date, I doubt you have a problem with that.
I'm hoping if we can get enough local interest in this group maybe we could have a little crawfish boil next sprung or something.
Thanks for the advice. Yeah Im in a few forums but they all have the same thing in common: flame the non-searching noob. I hate to bother the good folks without attempting to try to learn myself.
TOO much work for that little morsel of meat.
I don't like bottom feeders.
Unless it's.........Kim Kardashian's bottom.
Feed on that all day long.
I also can't stand the snot with a booger hard center you all call oysters.
Food shouldn't have the consistency of a sinus infection.
And for what you call blackened, we out here call burnt.
However, I will take a huge bowl of clam chowder, a pile of fried clams, and about 3 Corona's with lime.
That's what I call seafood.
Anyone for 5lbs of tri-tip I just barbequed up?
Bret
PPI-ART COLLECTOR
Man, your crazy! I'll give you that one as far as blue crab is concerned, by the time you've eaten a half dozen your tired and are hardly full. But crawfish... Bret, your just not eating em right if you think it's too much work. Down here eating crawfish is like a sport. Anyone who's ever sat down to 10 lbs with 3 people knows that! Besides eating a whole garlic clove that's been cooking in a boil pot for an hour or two is like mana from heaven! Especially when you wrap it up with onion and a couple crawfish tail!
Have you ever even had turkey and andouie gumbo?
Oh the things I could show you! Your the perfect candidate for a good southern frying! I did it to my cousin who left Oregon to go to LSU for a semester.
PS. Blackened refers to the seasoning used not the technique with which it was cooked.
TOO much work for that little morsel of meat.
I don't like bottom feeders.
Unless it's.........Kim Kardashian's bottom.
Feed on that all day long.
I also can't stand the snot with a booger hard center you all call oysters.
Food shouldn't have the consistency of a sinus infection.
And for what you call blackened, we out here call burnt.
Now my wife, the former Hooters waitress, thinks I'm crazy and would love to join in on all of that.
However, I will take a huge bowl of clam chowder, a pile of fried clams, and about 3 Corona's with lime.
That's what I call seafood.
Anyone for 5lbs of tri-tip I just barbequed up?
Bret
PPI-ART COLLECTOR
I respect your opinion but I have to say I think you may have not had them the right way. Besides oysters come in all flavors, including charbroiled.
Also if you are going to bash crawfish like that than I am going to have to retaliate with Kim Kardashian's butt being overrated. However, I'll take some of that tri-tip.
Man, your crazy! I'll give you that one as far as blue crab is concerned, by the time you've eaten a half dozen your tired and are hardly full. But crawfish... Bret, your just not eating em right if you think it's too much work. Down here eating crawfish is like a sport. Anyone who's ever sat down to 10 lbs with 3 people knows that! Besides eating a whole garlic clove that's been cooking in a boil pot for an hour or two is like mana from heaven! Especially when you wrap it up with onion and a couple crawfish tail!
Have you ever even had turkey and andouie gumbo?
Oh the things I could show you! Your the perfect candidate for a good southern frying! I did it to my cousin who left Oregon to go to LSU for a semester.
PS. Blackened refers to the seasoning used not the technique with which it was cooked.
Wife said the same thing seconds ago about the blackening.
Truthfully though, we use crawfish for bait.
Who the hell eats bait?
Quote:
Originally Posted by eighty5iv
I respect your opinion but I have to say I think you may have not had them the right way. Besides oysters come in all flavors, including charbroiled.
Also if you are going to bash crawfish like that than I am going to have to retaliate with Kim Kardashian's butt being overrated. However, I'll take some of that tri-tip.
You're right about Kim; kind of a mutant ass.
Wife just hit me in the head regarding the Kim K. statement, so I am typing under duress.
Attention Louisiana DIYers.
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