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Source for live crayfish in Vegas?

hah, the beer koozie is a souvenir. Lousiana Crawfish Company sells crawfish alone or with one of two packages.

-$71.85 ($4.79/lb) for 15lb crawfish alone, shipping included

-$72.99 for 15 pounds of crawfish, 1lb crawfish boil seasoning blend, 1 shaker of creole seasoning, and a beer koozie, shipping included.

It's only $1.14 more to get the seasoning, so the beer koozie is just something that gets thrown in with the package. And since I'm a first time buyer, I got 5% off. So the whole package was only $69.34 shipped.

Apr 12, 2015
ah6tyfour in Las Vegas

Source for live crayfish in Vegas?

Oh, I had no idea Barq's was common. I guess since I've never actually been to New Orleans, all my experiences with NOLA cuisine have been through decent restaurants cooking the food of New Orleans. I'm so used to being able to get Abita root beer at those places (Abita is one of my favorite root beers).

Weird thing was Lola's DOES have Abita beer on the menu. Just not the root beer.

The crawfish was so salty that our craving was only partially satisfied (we couldn't taste the actual crawfish meat). So I put in an order for 15 pounds to be shipped to me through Louisiana Crawfish Company. It's pretty affordable with the recent price drop. 15 pounds of their current top grade crawfish (jumbo isn't available yet), 1 pound of powdered boil seasoning, a shaker of creole seasoning, and a beer koozie all for $69.34 with free shipping. First time buyers get 5% off, so ended up costing me only $69.34. $4.62/lb. Gets even cheaper when you buy 20 or more pounds.

Apr 11, 2015
ah6tyfour in Las Vegas

Source for live crayfish in Vegas?

Took some friends to Lola's Charleston for crawfish boil last night. It's $10.99 per pound and comes with corn and potatoes. They also have a "party platter" of five pounds for $49.99 (so you save $5 by ordering 5 pounds together).

The quality and freshness of the crawfish was excellent, but they were EXTREMELY salty. It was so salty that the flavor of crawfish was lost completely and my tongue just tingled from salt. Maybe that's just the cajun way? I usually make my own crawfish boil using the Zatarain's Seafood Boil-in-a-bag supplemented with some some cayenne and half the recommended amount by volume of Louisiana Crawfish Company crawfish boil powder. I think Lola's was at least twice as salty. They also didn't seem to have thrown any lemons into their boil. The acidity would have really helped.

I'd rate the crawfish a 7/10, mainly for the freshness. I also didn't realize that it just comes out of the kitchen and the boil itself isn't a big deal. Very few people actually ordered it. I had imagined a big outdoor boil setup with everyone coming to Lola's for the boil. I thought they'd go through 200+ pounds a night. From how many platters of crawfish they served while we were there, I'd say they serve no more than 30-50 pounds.

Oh, and they don't carry Abita root beer. Seemed really weird that a NOLA menu listed Barq's root beer on it. I originally ordered root beer assuming it was Abita, but luckily I clarified with the waitress and was able to change to brewed ice tea.

Apr 11, 2015
ah6tyfour in Las Vegas

Source for live crayfish in Vegas?

Took some friends to Lola's Charleston for crawfish boil last night. It's $10.99 per pound and comes with corn and potatoes. They also have a "party platter" of five pounds for $49.99 (so you save $5 by ordering 5 pounds together).

The quality and freshness of the crawfish was excellent, but they were EXTREMELY salty. It was so salty that the flavor of crawfish was lost completely and my tongue just tingled from salt. Maybe that's just the cajun way? I usually make my own crawfish boil using the Zatarain's Seafood Boil-in-a-bag supplemented with some some cayenne and half the recommended amount by volume of Louisiana Crawfish Company crawfish boil powder. I think Lola's was at least twice as salty. They also didn't seem to have thrown any lemons into their boil. The acidity would have really helped.

I'd rate the crawfish a 7/10, mainly for the freshness. I also didn't realize that it just comes out of the kitchen and the boil itself isn't a big deal. Very few people actually ordered it. I had imagined a big outdoor boil setup with everyone coming to Lola's for the boil. I thought they'd go through 200+ pounds a night. From how many platters of crawfish they served while we were there, I'd say they serve no more than 30-50 pounds.

Oh, and they don't carry Abita root beer. Seemed really weird that a NOLA menu listed Barq's root beer on it. I originally ordered root beer assuming it was Abita, but luckily I clarified with the waitress and was able to change to brewed ice tea.

Apr 10, 2015
ah6tyfour in Las Vegas

Source for live crayfish in Vegas?

Yea, both Boiling Crab and Hot N Juicy should have live crawfish now. I'm originally from Southern California and refuse to go to Hot N Juicy instead of Boiling Crab (why go to an imitation when you can get the original?), so I don't know for sure if Hot N Juicy has them. Boiling Crab does for sure.

But I'm craving a true Louisiana crawfish boil, which isn't the same as the Vietnamese interpretation of a Louisiana Crawfish boil. As much as I love Boiling Crab (I'm one of those people who would wait 3 hours for a table at the Orange County locations), it's not really the correct flavor. Two weeks ago, I tried ordering just Rajun Cajun flavor with no butter instead of the Whole Sha'bang, but it still wasn't the right flavor.

Maybe I'll see if Hot N Juicy would be willing to add 10 pounds to their next order for me and charge me at cost.

Apr 07, 2015
ah6tyfour in Las Vegas

Source for live crayfish in Vegas?

I used to get them in the Asian markets in Southern California for that price. Hopefully they start stocking them in the Vegas Asian markets! Strange that they weren't very big. The Boiling Crab in Vegas has had live crawfish for around a month now and they're quite large. It's just too bad they won't help me out and tack on an extra 5-10 pounds to their existing order.

The $10.99 seems steep, but I can see why they're charging that much. It's the most popular cajun place in Vegas and it comes cooked along with sausage and corn.

Looks like I can buy direct from LA Crawfish and pricing isn't too bad.. Buying 20 pounds makes it only $4.49/pound. If only I could buy 80 pounds to get them for $2.89/pound. Not bad considering next day air shipping is included. Very tempting!

Apr 07, 2015
ah6tyfour in Las Vegas

Source for live crayfish in Vegas?

I just realized Lola's is doing crawfish boils. Maybe I'll ask them to source for me or just give up and just go to Lola's for dinner. Although they're asking $10.99 per pound during their crawfish boil. I was hoping to buy live around $2.99/pound!

Apr 07, 2015
ah6tyfour in Las Vegas

Source for live crayfish in Vegas?

I have been craving crawfish boil for weeks now and have been searching everywhere, but nobody seems to stock live crayfish. Does anyone know where I might be able to get some? We're in crayfish season right now, so I figured the markets should start getting them in. I used to get them around this time in SoCal, but I don't remember if I've ever actually seen them stocked at the markets in Vegas.

I have checked: 168, SF Supermarket, the Vietnamese market on Spring Mountain (Ton Fat? Can never remember the name of it), 99 Ranch, Seafood City, and International Market.

As a last ditch effort, I called Boiling Crab to see if they'd be willing to source some for me since I assume they get it flown in daily, but they were unwilling to accommodate. I might try calling Emeril's New Orleans Fish House and seeing if they'd be more willing to help me out.

This quest for live crayfish made me realize we don't really have a fish market in Vegas. Branded Meats, where I go for my butcher needs, doesn't carry anything live and their seafood selection is limited anyway.

Apr 07, 2015
ah6tyfour in Las Vegas

Tokyo restaurants while traveling with Dad who does not eat raw fish?

I was planning on traveling to Tokyo alone this summer and was going to have my concierge book me for Sushi Sho, Sushi Iwa, Den, and Ryugin.

However, I decided to take my parents on vacation with me, which presents an interesting conundrum. My mom and I love raw seafood in all forms. My dad will not eat anything uncooked.

Any ideas on restaurants that can somehow make this work? We'll spend time getting udon, katsu, tempura, etc, but I'd like to work in some nice meals as well. Worst case, I'm sure my parents wouldn't mind going somewhere else while I go to a place to have a premium sushi experience. And I assume going to Tsukiji fish market will allow my mom and I to buy sushi while my dad picks up other grilled items?

And I know it has been asked to death, but I'm 1 month away from my trip. If I had time for only one sushi dinner by myself, where would I go? I was going to choose Sushi Sho, but that was when I knew I could go somewhere different every night. With just one chance, I want to make it count. Maybe try for Sawada?

Thanks for helping with this difficult request!

Mar 31, 2015
ah6tyfour in Japan

Desyree leaving Art of Flavors

These short breaks have a way of becoming long breaks. Needs new investor, new location, new build-out. She's not leaving with a future plan already in sight. Meanwhile, Viva Las Arepas will try to make gelato, be unable to get anywhere close to what Desyree made, and Art of Flavors will have to depend on those eating arepas wanting ice cream to keep the business afloat. I bet they'll end up closing Art of Flavors before 2015 ends.

A couple friends of mine went yesterday and Desyree was there. She's pretty sad about the whole thing, so definitely no current secret plans in motion.

If only this had happened early enough for her to claim a spot at the new Summerlin shops. She would have done very well there.

It's really a shame. There's a tub of gelato labeled "sushi roll - tuna and salmon spice roll" in the freezer. I hope it gets served before she leaves.

Feb 25, 2015
ah6tyfour in Las Vegas

Desyree leaving Art of Flavors

I was so sad when I heard the news. Art of Flavors closing means the best gelato in Vegas (and probably the best gelato anywhere) will be lost. Desyree is so passionate about her gelato and so creative with her flavors. There isn't another gelato shop anywhere that does what she does. She's the only person who could pull off those savory flavors. I'm going to really miss her Pear and Gorgonzola. I think I still have a pint of her foie gras gelato in my freezer. Hopefully she starts a place of her own sometime soon.

Feb 25, 2015
ah6tyfour in Las Vegas

Over whipping using iSi whip

Perfect, thanks! I have 5 hours to buy cocoa powder, do a test run, and then do the real thing. And make a raspberry sauce.

Dec 24, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

Thanks! I'll have to see if I can find a good brand of cocoa powder. I'm a bit limited by what's around me today. I guess I'd have to also supplement sugar. I'll try to do a quick test batch today (skipping the earl gray) to test for chocolatey-ness and sweetness, then do the real thing with the earl gray infusion.

Do you think the coffee would interfere with the earl gray?

Dec 24, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

I do, but I'm at my parents' place for Christmas and don't have access to them. In any case, most of my relatives coming to the party are a generation ahead of me and I'm very slightly weary of serving raw eggs to 60-65 year olds.

Had I known how much trouble this mousse would have been, I would have used my immersion circulator to pasteurize some eggs and used them to make a traditional mousse.

For my final attempt today, I'm going to try 100mL cream, 300mL milk, 100g chocolate, and add in cocoa powder if it doesn't seem chocolatey enough. Hopefully this will be less viscous.

Dec 24, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

Update: I followed the recipe exactly and still no success.

I strained it, shook 10 times, then chilled for 2 hours. Then I shook 4 more times and what came out was just a very slightly aerated version of the original contents. Very little came out and the rest was stuck.

Then I warmed the iSi whip with the chocolate mix inside in very hot water to get everything fluid again, re-charged it, and immediately shook it and dispensed. It was better, but still not very aerated.

I have a feeling this recipe is flawed. Which is strange because all the chocolate mousse recipes on the iSi website have the exact same components and measurements. There's far too much chocolate and not enough liquid. I would say I could double the cream/milk (or even use mostly milk) and half the chocolate.

I'll have to try again tomorrow, but I'm going to have only one shot at it before I'm forced to run to Marie Calendar's and buy a pie instead.

Dec 23, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

Thanks! I'll be trying this when I do some more testing tonight. I have 24 hours to perfect this before Christmas dinner.

Dec 23, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

haha, I loosely followed directions. It was the first attempt with the canister, so I wanted to just try it out and troubleshoot along the way. The recipe itself was followed exactly with everything weighed and liquid volumes in mL. The correct canister size and official iSi charger was used. That's how I tend to cook. I look at the ingredients, gloss over the step-by-step, and sort of experiment until it works.

I did not seive prior, but I will for my test run tonight.

I didn't realize it said to let it sit at room temp for 10 min, so I'll try that tonight as well.

As for the shaking, it was me trying to distribute the contents to try to cool it quickly. I figure the metal acts as a great conductor to chill the liquid touching it, so by shaking it, I could get most of the molecules of this mix to touch the metal at some point and have the heat drawn away. The result was probably 150-200 shakes over a couple hours. I think I don't quite understand the physics of how the whipper works. I didn't realize that every shake causes the contents to get more whipped. I assumed the N2O gets dissolved into the solution and this solution is then stable until you pull the trigger and the "foam" is formed as the contents are forced out of the narrow opening. Apparently, I am completely wrong, since it's definitely already a whipped product while contained inside the whipper.

The good thing is this allows me to spend all night doing multiple tests of this same recipe and see how different variables affect the final product. Which, to me, is the best part of cooking.

Dec 23, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

I used this recipe from the official iSi Whip website:
http://www.isi.com/us/culinary/for-pr...
Except I left out the Stevia and infused the heavy cream with earl gray tea prior to adding the chocolate into it.

Maybe the powdered sugar is making it even thicker? The conrstarch binder contained in the powdered sugar ends up in hot cream and I can definitely see that activating its thickening powers. Perhaps I can switch to an equal weight of granulated sugar?

I'll do another test batch tonight and try shaking it only 10 times. And maybe I'll try another batch where I shake it 10 times and then immediately dispense it into serving containers while it's still hot to cool individually in the fridge. That would get around the problem of the chocolate mixture cooling into something too firm to come out of the whipper.

Dec 23, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

I feel rather dumb now. Heh, I was trying to cool the contents down, so I would take it out of the fridge every 15-20 min and shake it some more in an attempt to distribute the cooler cream touching the metal canister with the warmer cream towards the center.

Dark chocolate Earl gray butter sounds like a perfect spread for a cinnamon raisin bagel.

Not really on topic, but what would be a good garnish for a dark chocolate Earl gray mousse? Maybe raspberry?

Dec 23, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

Butter? I completely forgot that was possible. I guess I'll have to do another test batch before I try to make it for Christmas potluck.

Dec 23, 2014
ah6tyfour in Home Cooking

Over whipping using iSi whip

I recently got an iSi whip and used it for the first time today to make a dark chocolate earl gray mousse. While the flavor was great, it was definitely over-whipped, came out really "un-smooth", and about 80% of it was stuck inside the canister. Does anyone have any ideas about what went wrong or how to prevent this from happening?

Here is what I did:
-Heated heavy cream and milk, infused with earl gray tea
-Melted chocolate in double boiler
-mixed cream and chocolate together, pour into iSi whip
-Charged whip canister
-Shook up and down 20-30 times (too much?)
-Stored in fridge upright for 2 hours, during which time I would shake it a few times every now and then
-Dispensed into serving vessel

From what I could gather, maybe I just continued to shake for too long? The last few times I shook it, it felt like the contents were no longer fluid at all. I also did not strain it, so maybe the opening was a bit blocked? I have also read that the canister should be left on its side while in the fridge instead of upright. Not sure why that would matter.

Anyone have ideas as to how to ensure I don't overwhip next time? Chefsteps seems to show actually letting half the N2O out after charging, but the instructions in the manual state to use one charger per pint.

Dec 23, 2014
ah6tyfour in Home Cooking

"Seasoning" a wooden butcher block - should I gently heat block in oven?

I'm going to try a few layers of just mineral oil in the coming days. It looks like the wax does not prevent the oil from penetrating, so I should be okay. I'll also try adding extra oil to the oil/wax blend. It's definitely a lot more beeswax than your mix.

It's too bad your board picked up bits of fabric and needed sanding. Were you using a normal paper towel? I used a shop towel to buff off the excess wax this morning and nothing got caught. Maybe the normal paper towel just left some lint that looked like it was caught?

Dec 20, 2014
ah6tyfour in Cookware

"Seasoning" a wooden butcher block - should I gently heat block in oven?

Thanks for the tip and the warning! I read it this morning and changed how I approached the oil/wax treatment tonight. I used multiple layers of a thick towel to gently heat the surface of the board and it seemed to work great. I applied the oil/wax, applied some gentle heat, and a few minutes later the board looked dry and starving for more oil.

Had I not seen your post, I probably would have ironed the board with just a sheet of shop towel protecting it from direct heat. So thanks!

Dec 20, 2014
ah6tyfour in Cookware

"Seasoning" a wooden butcher block - should I gently heat block in oven?

That's really nice of you! They'll be as thankful as I was to receive my board. I didn't know what was coming, but had a UPS tracking number and watched my package wind its way across America for a week. I actually stayed home from work on delivery day because I wanted to rip that box open the minute it arrived. Who knew I'd rip open a box containing something I've been wanting for a long time but couldn't afford? Internet strangers can be great people.

"Seasoning" a wooden butcher block - should I gently heat block in oven?

I decided to do your method today and it worked well. I used a very thick towel folded twice to try to get heat to the board as gently as possible. After applying a layer of wax/oil, I put the towel over it and used the iron (steam turned off) to heat the towel. Did this for a few minutes and was happy to see that the board looked dry instead of the waxy film I had this morning. So it seemed to work great!

Dec 20, 2014
ah6tyfour in Cookware

"Seasoning" a wooden butcher block - should I gently heat block in oven?

Thanks! I like the parchment on top of towel idea. I'll see if I can pick up a $10 iron anyway. I only have a travel iron and it would be much easier to do this with a full size iron. And I didn't even think about the bottom. I'll have to put a couple layers of shop towels underneath too just in case. Nothing would make me more happy than seeing the oil/wax actually go all the way through and come out the bottom. That would mean I got maximum conditioning.

Howard's just says to warm it up, apply, leave on for at least 20 minutes, and buff off the excess. Repeat 4-5 times for a new board. To me, it just seems non-ideal to warm it up and rub onto a cold board, so I figured I'd ask. Luckily you guys didn't think I was crazy.

I wonder how much of the wax actually made it into the board today vs just solidifying as a layer right at the top of the board.

This guy literally dunks his raw chopping boards into a pool of hot oil/wax: https://www.youtube.com/watch?v=nQg6p... (at 9 minutes and 30 sec)

Dec 20, 2014
ah6tyfour in Cookware

"Seasoning" a wooden butcher block - should I gently heat block in oven?

Yep, world record-setting online gift exchange two years in a row, with a third year essentially guaranteed. 192,256 strangers from 188 countries all shipping gifts to a random computer-generated match. Lots of people go all out. Lots of celebrities take part too.

So this butcher block means a lot to me now. Such pressure to take great care of it. Hopefully the iron method works. The only problem I can see is the oil/wax might saturate the towel and get onto the iron itself. So it might be better to go buy a really cheap iron to use exclusively for this purpose.

Dec 20, 2014
ah6tyfour in Cookware
1

"Seasoning" a wooden butcher block - should I gently heat block in oven?

Thanks! It was a gift from my Reddit online secret santa this year. She also shipped a bottle of Howard Butcher Block Conditioner with it. So this board was shipped to me by a complete stranger and I love it. I'll have to try really hard to take good care of it.

Now that I think about it, maybe I should have done a few coats of mineral oil alone first to let it seep all the way to the center before I started adding the beeswax to seal it.

Dec 20, 2014
ah6tyfour in Cookware

"Seasoning" a wooden butcher block - should I gently heat block in oven?

Nice! That block looks amazing!

I'll let my first coat sit overnight and try using some heat from a clothing iron tomorrow morning before my second coat. A paper towel is a good idea. I'm going to use a shop towel so it's lint free. It's what I used to apply the oil/wax today and also what I use to wipe down cast iron.

Here's a picture I took of my board halfway through the first application of oil/wax:
http://i.imgur.com/Er7ISR0.jpg

Dec 20, 2014
ah6tyfour in Cookware

"Seasoning" a wooden butcher block - should I gently heat block in oven?

Thanks! I thought I was thinking way too much about it, but apparently not. I feel a lot better about myself now.

What is a "heating dryer"? Is that the hair dryer you were talking about? I think I like your clothing iron idea. Maybe fold a towel a couple times and set it on top of the board to distribute the heat?

Dec 19, 2014
ah6tyfour in Cookware