So, down here it's crawfish season down here. This usually means setting up a propane burner and and 12 gallon pot outside, getting drunk and boiling a few pounds of delicious crawfish, potatoes, garlic and onions. What I was wondering was if anyone knew if this could be down inside (scaled down obviously) on an electric burner, or is a high flame necessary to getting this right?
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4/29/11 at 6:28pm