Which Valve??
- Thread starter JJPWAus
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daedong
Veteran Member
John,
I think there is one pipe per marron /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif
I think there is one pipe per marron /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif /forums/images/graemlins/grin.gif
Currmudgeon
Gold Member
You sure he's not building a submarine?
SPIKER
Elite Member
you sure that isnot one of those new fangled water creators, if you add enough valves water ius sure to come out someplace! /forums/images/graemlins/wink.gif probably related to the three stooges lol
Mark m /forums/images/graemlins/tongue.gif /forums/images/graemlins/grin.gif
Mark m /forums/images/graemlins/tongue.gif /forums/images/graemlins/grin.gif
Bird
Rest in Peace
An Australian crawfish or crayfish, or to us country folks, a big crawdad /forums/images/graemlins/laugh.gif and I'll bet they are tasty; since ours certainly are.
daedong
Veteran Member
Bird,
Here where i live we have what we call yabbies i think they are very similar to the marron
Here where i live we have what we call yabbies i think they are very similar to the marron
Bird
Rest in Peace
I'd never heard of a yabby or a marron, but I find there's quite a bit of information that can be found on google.com. When I was a kid in southern Oklahoma, we used to catch a few crawdads, peel and fry the tails, but I never heard of them being available commercially back then, and my first Louisiana crawfish boil was in '73 when we visited friends in Baton Rouge. And since then, they're one of my favorites. There used to be a restaurant in Henderson, LA, called "Pat's" and they had an excellent 8 course dinner with all 8 courses being made from crawfish.
daedong
Veteran Member
Bird,
when i was in my late teens early 20s, like most aussie kids life revolved around booze (beer) and cars. In them days the cops would rarely book us kids. they would pull you over give you a dressing down and then tell you, you have 5 minutes to get out of town. So one of the things we would do would be to sit on the bank of dams catching yabbies. as we caught them we would boil and eat them washing them down with beer.
There are several commercial yabby and marron farms here in OZ and i believe the industry is growing.
when i was in my late teens early 20s, like most aussie kids life revolved around booze (beer) and cars. In them days the cops would rarely book us kids. they would pull you over give you a dressing down and then tell you, you have 5 minutes to get out of town. So one of the things we would do would be to sit on the bank of dams catching yabbies. as we caught them we would boil and eat them washing them down with beer.
There are several commercial yabby and marron farms here in OZ and i believe the industry is growing.
Bird
Rest in Peace
</font><font color="blue" class="small">( i believe the industry is growing )</font>
It's definitely growing in my part of the country. Thirty years ago, I had to go to Louisiana, or at least the southeast corner of Texas, to buy crawfish, but now I think all the larger grocery stores have the peeled and frozen tails. And while we had at least three "Cajun" restaurants open in the Dallas area, they all eventually closed; just didn't know how to fix real Cajun. But a few months ago, we found a restaurant chain in the area that really knows how to fix crawfish etoufee right!
And as for boiling them, not too bad, but certainly not good unless they're properly seasoned. You need lots of salt, chop up a few lemons and a few onions, and a couple of boxes of seafood boil. And if they're properly seasoned; no better eatin' anywhere.
It's definitely growing in my part of the country. Thirty years ago, I had to go to Louisiana, or at least the southeast corner of Texas, to buy crawfish, but now I think all the larger grocery stores have the peeled and frozen tails. And while we had at least three "Cajun" restaurants open in the Dallas area, they all eventually closed; just didn't know how to fix real Cajun. But a few months ago, we found a restaurant chain in the area that really knows how to fix crawfish etoufee right!
And as for boiling them, not too bad, but certainly not good unless they're properly seasoned. You need lots of salt, chop up a few lemons and a few onions, and a couple of boxes of seafood boil. And if they're properly seasoned; no better eatin' anywhere.