Shots In The Dark
Saturday, February 16, 2008
  A New Orleans Dinner

Crawfish! About 40 pounds of them, dumped in a wheelbarrow (alive). The chef (my cousin Allen) then dumped in about sixteen ounces of salt, whose introduction into the fresh water causes the crawfish to void themselves. (No one wants to eat that.) They're then rinsed off and boiled in a pot with corn on the cob, potatoes, spicy sausage, spicy seasoning and still more salt. Tasty!

Lunch yesterday was alligator....
 
Comments:
Sounds yummy! As a barefoot child, I have caught many a crawdad (aka crawfish) in streams in the back woods of Kentucky. We just kept them as pets though.

eayny
 
pray tell if the 'gator tastes like chicken
 
In fact, it did!
 
http://www.youtube.com/watch?v=oa7gT2V8WE4

eayny
 
Crawfish and alligator? Richard, I'm an avid reader and support you on many issues, so I'm just a bit surprised that you didn't point out for your audience that you generally don't approve of boiling animals (or eating exotic ones), although presumably your sense of etiquette prevented making a scene about it with your Southern relatives. I have to confess, that picture really hurt me to look at -- an animal red badge of courage. Given how sensitive and socially attuned you are, couldn't you have let on to us (at least) that it bothered you? Or didn't it?
 
I don't think Richard ever said he was a vegetarian, because he's not. So relax a bit, eh?
 
The issue is animal cruelty, not vegetarianism. Check the archives.
 
That doesn't make any sense. You have to kill them to eat them.
 
Well, I don't know what you think doesn't make sense, but let me try to make it clear for you. If you torture animals before you kill them in order to eat them, it raises animal cruelty issues, along with the vegetarian issue. RB is not a vegetarian. He has, however, blogged long and hard, and I do mean hard, about how cruel it is to mistreat lobsters by boiling them to death. And that "yummy" alligator he had -- makes you wonder why he has such a hard on about shark's fin soup. But hey, consistency is the hobgoblin of small minds.
 
It's inappropriate to talk publicly about Richard's hard ons for soup. Wipe your mouth.
 
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Name: Richard Bradley
Location: New York, New York
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