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12 out of 10? We will take it. 🥰 Thank you for watching!

Of course! Be on the look out we will make it for you! Thank you for watching and subscribing! 🙏🏼🙏🏼

aw, thank you so much for your kind comment and welcome to our channel. 🙏 As far as the level of spicy goes, it is definitely a subjective topic, because everyone can tolerate spice differently. We definitely recommend perhaps starting with 8 oz of the crab concentrate oil and add more if you don't feel it is spicy enough for your own taste or liking. And if you happen to reduce the amount of crab oil concentrate, it for sure would not make it any less flavorful, because all the other ingredients in your pot will still make it savory and delicious. The amount of Sunny Delight will provide that citrus, sweet and tangy taste while the chicken bouillon will give you that savory taste. The season is close to coming to an end so we hope you're able to give this recipe a try and get one last boil in before the season is over. Thank you once again for tuning in and happy boiling. 🙏 Let us know if you may have any further questions and give us a follow-up on how everything went. **Cheers** ☺️

@@TAMANDTRAM Do you do the entire bag of the slap yo mamma?

yes, we pour in the entire bag of Slap yo Mama (4.5 lbs).

Aw, sorry to hear that. You can definitely still prepare this dish without the walnuts. Have a great day. 🙏☺️

Aww thank you for your feedback and giving this recipe a try! We appreciate you tuning in! 🙏🏼🙌

You're very welcome. We hope you had fun making them and that they turned out delicious. Thank you for tuning in. Have a blessed rest of your weekend. 🙏🙌☺️

Thank you for your feedback! We appreciate your support! Welcome to our channel! 🙏🏼

@@mrlouisiana36Ruin your culture? Get out of here with your ignorant comment. This is our recipe and if you don’t like it you have a choice of scrolling on and moving on. Why go on here and be angry and miserable?

⁠@@mrlouisiana36We are not trying to disrespect anyone’s culture. You need to stop with this nonsense.

@@mrlouisiana36How can someone’s recipe including ours change someone’s culture. I don’t see anything more f up than you taking the time to comment when you have a choice to not watch it.

@@mrlouisiana36 I’m pretty sure that no matter what I tell you, nothing will convince you otherwise. You have already made up your mind with your negative narrative. Did you even watch the whole video? Nowhere in the video did we try to disrespect black culture or even bring it up. This is you personally commenting on our CZcams channel, telling us that we are disrespecting black culture. If you can’t handle a recipe, then don’t watch it. Don’t come after us leaving a comment that makes it seem like it’s about culture and color. It’s comments like yours that divide people. You should be happy and proud if someone wants to try and replicate a recipe from black culture. Our video is our recipe, and we are literally trying to show people two different methods of cooking crawfish. And all you can take from it is accusing us of disrespecting black culture? Sir, I pray for your healing in whatever is triggering you. May God bless you, and this will be the end of our discussion. This is a community where we are able to share our recipes and learn from others.

Hello! You're very welcome 🙏 and thank you for watching our video and leaving a comment. It really does help our channel grow. For sure, that water gets really dirty and murky after you boil about 2 to 3+ sacks of crawfish for your family and friends (sometimes, even after 1 sack of crawfish) even though your water was crystal clear after you diligently had them washed. We definitely recommend using 2 pots. Also if you want to just use 1 burner, then you can prepare your seasoned soaking pot ahead of time and let it cool down to between 145F - 160F while you're cleaning and boiling your crawfish. We hope you had a great crawfish boil. ❤️ Tam and Tram.

Hope you enjoy this recipe! Thank you for watching and commenting! 🙌 Also, keep an eye on the mussels when you’re broiling them. It should take about a minute or less before they get burnt ☺️

Hello, thank you for your input but have you personally tried steaming live crawfish yourself? We have never heard anyone steaming a whole 30+ pound sack of LIVE crawfish before… but we know our method of boiling it first in a separate pot before we soak our crawfish in a second pot allows for the cleanest taste and the best final quality product. And for your information, the crawfish Does not soak any of that dirty Water in pot #1. Remember, we’re solely cooking them in pot #1 for a short period of time. Pot #2 allows for the crawfish to soak in all that yummy delicious broth at a lower temperature. Have a blessed weekend.

Thank you for your insightful input! Your perspective was well-articulated and we appreciate the new knowledge you shared with us. Thank you for watching! 🙏🏼🙏🏼🙌🙌

@TAMANDTRAM Growing up, my mom just boiled the pork belly in plain water. You can see the grimy protein/blood residue on the cooked pork belly. She would just rinse it thoroughly and hand wash it again under cold water. It took a little more time, but it was just as clean. Later in life I tried blanching the pork belly using 3 different methods, (1. Chinese cooking wine and 2. with ginger and scallions, 3. with white vinegar) and discovered it does change the flavor of the pork belly slightly. It's a subtle change and it just boils down to personal tastes. Also my mom was old school. I don't think she learned this recipe using American peanut butter and her sauce was 100% Vietnamese--no peanut butter. Just natural crushed peanuts sprinkled on top. I've since used variations of ingredients when making sauce. For some of my American friends who have peanut allergies, I either leave out the peanut butter or I use Chinese sesame paste. You should try Chinese sesame paste in case you have American friends with a deathly peanut allergy. It adds an interesting nutty flavor and taste to the sauce. Best of luck to you 2 and with your channel.

Howdy, friend! Thank you so much for watching our video and leaving a comment! We definitely recommend the two pot methods, because it does yield a cleaner product over-all especially if you are boiling a lot of sacks of crawfish. From our experience, after cooking about 3-5 sacks, that broth can get pretty nasty and dark after you have boiled and soaked your crawfish and reseasoning that pot. And we have looked into that Boil Boss ring as well as their paddle with the integrated thermometer (we've been meaning to invest into these two devices, but the dang crawfish prices this year been so sky high ridiculous that they will have to wait till next year LOL). They are quite pricey, but they do look like game changers in my opinion as well. They definitely will make the soaking process go by a lot quicker, easier and less messy. Once again, thank you for stopping by and happy Boiling! **Cheers!**

Thank you for watching our video! We hope you buy a deep fryer one day and give this recipe a try! 🙏🏼🙌

Thank you for watching Kamille! We love you! ❤️❤️❤️

We are making some this Saturday 😋

Thank you for subscribing to our channel! We appreciate you watching and supporting us! We hope you enjoy our recipe when you make it! And let us know! 🙏🏼🙏🏼

We hope you enjoy our recipe!

We hope you enjoy! 🙏🏼

@@TAMANDTRAMdo 😮d pod silhktdonzmzmzzmqppqgomp😮😊😊

Although our recipe may not be considered “traditional,” the process of having the crawfish super soaked and juicy in them heads and claws is what we call traditional Louisiana style. Where the flavors are on the inside and not on the outside of the shells like how we have seen them done. As we stated in the video, every one has their own recipes to cooking their crawfish and this is ours. Not knocking on anyone’s recipe, but it’s not just crawfish boil seasoning, cayenne pepper, a wholeeee can of salt, cloves of garlic and the Holy Trinity added to the pot. Whether or not the recipe is traditional in your opinion, we can guarantee our crawfish is full of savory flavors and spice at the end of the day and that’s what matters most. You make your crawfish and enjoy them how ever you like, this is how we make ours. To each their own. AND FYI, some of the worst crawfish we’ve had was from LA. And we too have family members born and raised in LA and that has nothing to do with how to boil crawfish. And trust us when we say we boil over 1000 sacks of crawfish annually! 😉 Thank you for watching tho. ✌️✌️

@@TAMANDTRAM I wasn’t knocking the boil. I’m sure it was great and I understand people boil differently. It was just the traditional part. Nice video though. 👍🏼

Thank you once again for the compliment. I suppose our recipe isn’t traditional (and I DO know the ingredients that go into a traditional crawfish boil), but our intent was to show the viewers the traditional aspect of how to boil these mudbugs and having them properly soaked with all the flavors and juice inside of them. Because to us, Louisiana style crawfish means the flavor sits on the inside. And then you have people who dust their crawfish and others who toss them with different sauces on the outside like they’re chicken wings. Like we said, at the end of the day, they bought their crawfish and they can cook it and eat it how ever they like. As long as it’s tasty, fresh and big and they’re easy to peel and not taste gritty or dirty, then to each their own. We know our broth is good and potent when we suck the heads and start coughing up a storm lol **Cheers!** 🤜🤛

@@TAMANDTRAM yeah I don’t’ like dusting. Seems pointless lol. But to each is own.

We have seen a lot of LA people use Tang, Tampico, and Sunny D in their boils. You can go somewhere else with your hating mentality, because at the end of the day, we are all here to have fun and learn new recipes and methods from one another. ✌️✌️

@@TAMANDTRAM wasn’t really hating but the sunny d is a more new school way.

@@TAMANDTRAM I definitely want to try it with sunny d though. I’m sure it’s good.

You are definitely right. A lot of people do clown on boils with any kind of citrus in it whether it’s lemons or oranges, but man oh man, it brings your boil to a next level in terms of taste. We believe citrus goes well with seafood and that’s why we go heavily on it along with the other ingredients (and yes, I know crawfish is not considered “seafood) lol. I've had LA folks eat my crawfish and they rave above it. Saying that it's flavorful, meat is cooked properly and soaked to the max. But yeah, we definitely recommend you adding it to your next boil and giving it a try and let us know how it goes. And just a side note, we know people that add lemon leaves into their boils as well as bay leaves. And oh man, it just hits differently. Anyways, have a blessed weekend. 🙏

Don’t be sad be happy. 🙌 Thanks for stopping by and watching!

Hello! You can definitely use the same broth on the 2nd sack, but it won't be as potent and as flavorful as your first batch. It may or may not need to be reasoned if you give the broth a taste test and you think it tastes ok. You would have to try the broth to see what flavor profile needs to be added. We didn't reseason our soaking pot on the second sack, but we also use the second batch for people who like to eat their crawfish mild - medium spice level. You can add in more crab oil if you think it needs to be more spicy, more crawfish seasoning powder if you think it needs more sodium (just pour a couple cups at a time so you don't over-salt the broth), etc. Hope this helps and thank you for watching our video!

Thank you so much for watching and commenting. Definitely can’t go wrong with cold beer! 😄

Sẽ không lãng phí khi bạn nấu thêm crawfish và dùng làm nước ngâm. Trong đó chúng tôi đã nấu nhiều hơn và sử dụng nó cho mục đích đó. vào cuối ngày, chúng tôi biết những gì chúng tôi cho vào nồi để mang lại chất lượng và hương vị tốt nhất. bạn chắc chắn không cần phải làm theo công thức của chúng tôi. nhưng nhân tiện cảm ơn vì đã xem.

Awww thank you so much for watching! The hoisin sauce you had probably had some peanut butter mixed in it, but not enough to make it light brown. I hope you give our recipe a try one day. Thank you for your support. 🙏🏼🙏🏼🙏🏼

Hope you like it! 🙌

Yay let us know how it goes! Thank you for watching! 🙏🏼

Thank you for your interest and for watching our video. We appreciate your offer to collaborate. We are currently evaluating potential collaborations and will keep your offer in mind as we consider future projects. Thank you for reaching out and we will contact you if we see an opportunity for us to work together.

@@TAMANDTRAM I hope to work with you in the future. I just started making videos in July 2023, so I am still pretty new. But my long term goal is to recruit 1,000 people from around Houston to make Eating or Cooking videos. I believe by working with more people, it will help grow the channel faster than one person alone.

@@TAMANDTRAM And on my other account. I hope to recruit 1,000 Vietnamese people from around the world to make Eating and Cooking videos. I want to recruit Vietnamese people in Houston first to make videos. Then expand to Dallas and Austin. Then expand to California, Seattle, and Florida. Then expand to Vietnam. Then expand to Asia, Europe, and Australia.

Sooo juicy!

Let us know! 😍😍😍😍😍

What is your definition of a Vietnamese recipe? Please elaborate on what you consider to be characteristic of a Vietnamese dish and share your thoughts on the subject. Keep in mind that we have just shared our own recipe and would love to hear your feedback and we also know you haven’t even tried our recipe yet. Thank you for sharing your perspective with us.

Adu , u no fish sauce, u no vietnamese recipe 😂😂😂 oh you need to throw random du ma and con cac in the mix for full Vietnamese recipes

I needs more butter garlic

@@ProjektSolthen you can add more garlic butter to your liking. 😋

@@tristineteagan3172LOL😂😂😂

Thank you! Definitely!

So good! Alright on our next boil! lol

Sure!

Yes invite me too please

Definitely!!

It was delicious! 😋

Let me know how it goes when you make it!

Thank you for watching and commenting! You can definitely leave out the pork and you can substitute with any other meat of your choice. 🥰

My mom just like all older generations used pork belly too. As I grew older and developed high cholesterol, I left out the pork belly. If you're looking for an added dimension to flavor assuming you want a little more than just shrimp, try adding fried tofu. Some people even make this roll with just deep fried tofu as an alternative to a no cholesterol recipe. It's not the same in flavor, but it is just as delicious in its own way.

Hi there! Welcome! Thank you so much for subscribing! We appreciate you so so much for being here! ❤️🙌🙏🏼

Wow thank you for watching and we hope you stick around! Welcome to CZcams and we wish you the best of luck and may you exceed your expectations and goals on this CZcams journey! 🙏🏼🙌🙌

You’re welcome. Thank you for watching and for your support! 🙏🏼🙌

Thank you for watching! You can purchase the pan here www.amazon.com/shop/goodlifeoftram/list/29IXQPCAKMZ49?ref_=aipsflist_aipsfgoodlifeoftram I hope you enjoy!

You’re welcome! Thank you for your support always! 🎉

Thank you so much for watching and commenting! Your support is appreciated! 🙏🏼

Thank you for watching and thank you so much for your support! 🎉 Welcome to our channel. 🙌

No it’s not burnt. More like roasted and toasted. It taste really good. If you don’t want them as dark you can roast them on the pan with a little less time. Just keep an eye on them. It’s just your personal preference. Thank you so much for watching! We hope you enjoy this recipe when you get the chance to make it Kathy. 🥰

Thank you for watching! 🙏🏼🙌 Lol 🤣🤣🤣

It was added at 1:54 in the video to a bowl with cream cheese. Everyday Sate was a local brand of the chili oil we bought. It is optional and you can use any chili oil if you want a little spice and kick in your Crab Rangoon. Thank you for watching! 🙌

We hope y’all enjoy it! Thank you so much for tuning in! 🙌🥹💙

We hope you enjoy it! Thanks for your support always! 💛🧡