Archived posting to the Leica Users Group, 2006/05/22
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]At 10:29 PM 5/22/06 -0500, Christopher Williams wrote: >Type crawdads one more time and the cajun will find you and filet you. Well, I was raised in western Pennsytucky, and we always called them crawdads there. And that is a pretty Yankee venue I grew up eating them on occasion but I had to visit New Orleans to meet them in Etoufee, and that is a delightful dish, and one I rarely pass up now that I know about it. Back in the hills of the northen Appalachians, we simply treated them as little lobsters: we boiled them in hot salted water, then split them and ate them in melted butter with garlic, and not much more than that. That was still a tasty mouthful, as the dark came up over a chlling summer field. Marc msmall@aya.yale.edu Cha robh b?s fir gun ghr?s fir!