[art leong]

Originally Posted by Jeff Teuton

Here is the real deal on the crawfish. The Cajun Crawfish absorb the hazardous liquid used for boiling better than their more northerly brothers. Come to the Cajun Nationals and observe the preparation. Anyone who has been to the Cajuns has noted on the turnoff about a mile from the track all the industrial installation; heaters, compressors propane and more. That is where they make the boiling liquid. That stuff added to C12 is worth two tenths. That stuff with beer is worth four tenths. A potato and sausage soaked in the "water" with a beer and C12 is over a second. And yall thought it was because you could look in the drainage ditches and see where sea level is that day.

Good one Jeff