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Sunday, May 17, 2009
Frugal Son Peels Crawfish and Cooks: Videoblog
Wow! Readers, you are in for a treat. Once again, I am an overproud mom in spite of myself. Frugal Son has created the first videoblog for us. He is showing how to peel crawfish. What has this to do with frugality? Well, Mr. FS and Frugal Son went to a crawfish boil (I stayed home--by choice). There were lots of leftovers to be taken home. Frugal Son had the idea of combining the crawfish meat with some ratatouille that we froze last summer. Mr. FS and I are having difficulty consuming all the frozen eggplant we have, not to mention the greens that we have outside. Luckily, Frugal Son has returned from college with his big appetite. He also has a good sense of improvisational cooking. He ate the concoction with some bread: it was delicious. Enjoy the video and the music by New Orleans' legends, The Dirty Dozen Brass Band.
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6 comments:
No head sucking? Makes me hungry for sure!
@Cubicle - These were cold from the fridge (leftovers from a boil the day before) so there wasn't really any juice left in the heads. Plus they were cold. Nothing like fresh, hot crawfish.
--Frugal Son
Delightful! My in-laws sometimes drive up to Toronto from friends' in Louisiana with coolers stuffed with crawfish and we sit around and shell them, them make etouffe. That's a feast!
Oh I LOVE IT!!!! There is no such thing as overproud FS........you have every right to be proud of this young man and his creativeness. The ratatouille sounds to die for.
I was thrilled to hear The Dirty Dozen playing!!! Oh, the memories it brought back for me. I need to slip away to the Big Easy with darling Prince....he's never been. He would love it.
Thank you for posting this video. It made me smile :)
Steady On
Reggie Girl
@Duchesse--I bet you make a good etouffe. I'm still looking for the perfect recipe--I've enver been satisfied with my renditions.
@Reggie--You'll love today's post, also with audio.
Do you ever make something called a crawfish pie? We sampled it in a Kansas City restaurant...but I don't have a clue what the ingredients might be.
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