tag:blogger.com,1999:blog-4751805452043419723.post5373568403695867217..comments2024-03-23T00:22:58.476-04:00Comments on Off The Presses: Westward Ho!Robert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.http://www.blogger.com/profile/14428424677554600158noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4751805452043419723.post-47106456336592588162007-09-24T22:06:00.000-04:002007-09-24T22:06:00.000-04:00I wish you had been there to guide me, Chuck. We c...I wish you had been there to guide me, Chuck. We couldn't have the whole bowl to ourselves.Brooks of Sheffieldhttps://www.blogger.com/profile/18297071358029060908noreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-15664974181751613672007-09-24T17:41:00.000-04:002007-09-24T17:41:00.000-04:00Oh my. A pile of ignored crawfish?! I'm afraid I...Oh my. A pile of ignored crawfish?! I'm afraid I would have stood there and eaten until on the verge of a Mr. Creosote incident.<BR/><BR/>Well, provided they were properly seasoned with Louisiana-style crawfish boil seasoning, which I suspect they weren't. Still, though ...<BR/><BR/>In case this comes up again, you break the crawfish in half where the thorax joins the tail. Suck the juices and crawfish fat out of the head (which is optional for some). Peel off the first section of the tail shell, then pinch the meat at the end of the tail, and the meat will pop out of the shell.Anonymousnoreply@blogger.com