Crab Rangoon...

In article <[email hidden]>,

projectile vomit chick said:

On Mon, 15 May 2006 14:10:17 -0500, in rec.food.cooking,
OmManiPadmeOmelet <[email hidden]> hit the crackpipe and
declared:

Quoted message said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

I mixed:

1 lb. fresh frozen shredded crab meat
1 lb. cream cheese
5 cloves minced deep fried garlic (a decent substitute for roasted
garlic)
5 spears fresh asparagus, chopped fine
a generous sprinkling of dried dill weed

Placed into won ton wrappers and deep fried for 1 minute or so.

http://tinypic.com/ztvs47.jpg
http://i1.tinypic.com/ztvtko.jpg

Wow, those look really good, thanks for the idea. I hate those
takeout rangoons that have been sitting around in a steamtable for
74983743984732890 hours. I never would have thought to add asparagus,
nice!

Thanks! :-)
I wanted a bit of green, but without any onion flavor...
IMHO asparagus and seafood are usually compatible so I experimented.
It worked.

Cheers!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

Food Snob said:

projectile vomit chick said:

On Mon, 15 May 2006 14:10:17 -0500, in rec.food.cooking,
OmManiPadmeOmelet <[email hidden]> hit the crackpipe and
declared:

Quoted message said:

I did end up making the crab rangoon over the weekend like I'd promised
myself. :-) It's a lot of work but well worth it!

I mixed:

1 lb. fresh frozen shredded crab meat
1 lb. cream cheese
5 cloves minced deep fried garlic (a decent substitute for roasted
garlic)
5 spears fresh asparagus, chopped fine
a generous sprinkling of dried dill weed

Placed into won ton wrappers and deep fried for 1 minute or so.

http://tinypic.com/ztvs47.jpg
http://i1.tinypic.com/ztvtko.jpg

Wow, those look really good, thanks for the idea. I hate those
takeout rangoons that have been sitting around in a steamtable for
74983743984732890 hours. I never would have thought to add asparagus,
nice!

No. Not nice. A horrible idea. It's nasty enough that a lot of
people put scallions in them, or other nasty green [censored] like bok choy.
Luckily, the local takeeoutee near here does not. Also, a 1:1 ratio of
crab:cream cheese is a bit much.

No. It wasn't.
Takeout rangoon is WAY way way too stingy on the crab!
You want crab and cheese, not cheese and crab!

Please don't knock it until you've tried it. ;-)
I never have been a traditionalist.
That's what generally separates ordinary cooks from good cooks!

Quoted message said:

This seems more like it:
http://www.razzledazzlerecipes.com/quickneasy/appetizers/crab-rangoon.htm

<yawn>

Quoted message said:

--Bryan

--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

In article <[email hidden]>,

Food Snob said:

Decide for yourself:
http://i52.photobucket.com/albums/g15/BoboBonobo/shirt.jpg
http://i52.photobucket.com/albums/g15/BoboBonobo/bonobosflag.jpg

I could stand to lose a few pounds, but I'm no 300 pounds.

Mm, you could stand to put a little muscle on too...
More protein (crab), less carbs and fat (cheese and noodles).

;-)

How much can you deadlift?

I managed to get mine back up to 160 lbs., but I'm a girl...
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

cybercat said:

You should send Barry a frydaddy. He has no stove.

who needs a stove I just get one of my [censored] to bring me something
from the olive garden... and if they make me wait too long...? They
know I will lay them across my knee and give them a much deserved hard
spanking.

another thing I hate is if one brings me nasty wine
you know... them bottles that cost around 12 bux.. blaaaa

that's rock gut headache waiting to happen

but really nancy! pig ass and beans? mmmm sorry I missed that one! lol
i bet that took 5 more years off your little hyperstressed self induced
prison you call living.. mmmm
livin it up, i bet things gets so backed up so bad you find yourself
gasping for aire at times, damn skin turning blue stress is so bad ol'
porked heart can't hardly keep up

you're a flunky to false status. poor thing... i reckon if i was
depressed, i'd PORK IT UP TOO!!! but personally i don't care for pig
ass and guts, I don't care if it was prepared in a fry daddy but now I
do like spicy mustard.

Om said:

Quoted message said:

Quoted message said:

1 lb. fresh frozen shredded crab meat
1 lb. cream cheese
5 cloves minced deep fried garlic (a decent substitute for roasted
garlic)
5 spears fresh asparagus, chopped fine
a generous sprinkling of dried dill weed

Placed into won ton wrappers and deep fried for 1 minute or so.

<snip>

Quoted message said:

I wanted a bit of green, but without any onion flavor...
IMHO asparagus and seafood are usually compatible so I experimented.
It worked.

Got me wondering: Suppose you left the asparagus a little chunky, and added
a quart of shrimp stock instead of filling wontons.

Crab-Asparagus Rangoon Soup?

(Maybe Jill can make it in her hotel room!)

Bob

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Om said:

Quoted message said:

> 1 lb. fresh frozen shredded crab meat
> 1 lb. cream cheese
> 5 cloves minced deep fried garlic (a decent substitute for roasted
> garlic)
> 5 spears fresh asparagus, chopped fine
> a generous sprinkling of dried dill weed
>
> Placed into won ton wrappers and deep fried for 1 minute or so.
>

<snip>

Quoted message said:

I wanted a bit of green, but without any onion flavor...
IMHO asparagus and seafood are usually compatible so I experimented.
It worked.

Got me wondering: Suppose you left the asparagus a little chunky, and added
a quart of shrimp stock instead of filling wontons.

Crab-Asparagus Rangoon Soup?

(Maybe Jill can make it in her hotel room!)

Bob

Might be fun. :-)
But go ahead and fill the won tons, and just cook them in the soup
instead of frying them. Add some asparagus puree to the soup along with
the usual oriental veggies etc.

Mom used to make won ton soup instead of frying when she had us make
them with her.
She was using pork and veggie stuffing tho', but I'll bet this would
work as well.

I'm saving shrimp shells again but it'll be awhile before I have enough
for a pot of stock again. I could speed things up by buying some
head-on shrimps tho'. Shrimp heads make an _awesome_ stock!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson

Pan Ohco said:

Just did a crawfish boil. Bugs, white corn and creamer potatoes.

Have you tried Zatarain's Crab Boil, I prefer it to Old Bay?

oh sorry, I didn't see your post

no I haven't tried that, but I do like their products

Thanks

On Tue, 16 May 2006 15:23:37 -0500, in rec.food.cooking,
OmManiPadmeOmelet <[email hidden]> hit the crackpipe and
declared:

Quoted message said:

In article <[email hidden]>,

Food Snob said:

projectile vomit chick said:

On Mon, 15 May 2006 14:10:17 -0500, in rec.food.cooking,
OmManiPadmeOmelet <[email hidden]> hit the crackpipe and
declared:
>I did end up making the crab rangoon over the weekend like I'd promised
>myself. :-) It's a lot of work but well worth it!
>
>I mixed:
>
>1 lb. fresh frozen shredded crab meat
>1 lb. cream cheese
>5 cloves minced deep fried garlic (a decent substitute for roasted
>garlic)
>5 spears fresh asparagus, chopped fine
>a generous sprinkling of dried dill weed
>
>Placed into won ton wrappers and deep fried for 1 minute or so.
>
>http://tinypic.com/ztvs47.jpg
>http://i1.tinypic.com/ztvtko.jpg

Wow, those look really good, thanks for the idea. I hate those
takeout rangoons that have been sitting around in a steamtable for
74983743984732890 hours. I never would have thought to add asparagus,
nice!

No. Not nice. A horrible idea. It's nasty enough that a lot of
people put scallions in them, or other nasty green [censored] like bok choy.
Luckily, the local takeeoutee near here does not. Also, a 1:1 ratio of
crab:cream cheese is a bit much.

No. It wasn't.
Takeout rangoon is WAY way way too stingy on the crab!
You want crab and cheese, not cheese and crab!

Please don't knock it until you've tried it. ;-)
I never have been a traditionalist.
That's what generally separates ordinary cooks from good cooks!

Exactly. Experimentation is what makes a good dish.

Quoted message said:

Quoted message said:

This seems more like it:
http://www.razzledazzlerecipes.com/quickneasy/appetizers/crab-rangoon.htm

<yawn>

lol....I love how it's called "razzledazzlerecipes.com" then it gives
the most boring, tasteless recipe in the world.

In article <[email hidden]>,

projectile vomit chick said:

Quoted message said:

Please don't knock it until you've tried it. ;-)
I never have been a traditionalist.
That's what generally separates ordinary cooks from good cooks!

Exactly. Experimentation is what makes a good dish.

Quoted message said:

Quoted message said:

This seems more like it:
http://www.razzledazzlerecipes.com/quickneasy/appetizers/crab-rangoon.htm

<yawn>

lol....I love how it's called "razzledazzlerecipes.com" then it gives
the most boring, tasteless recipe in the world.

Indeed...... ;-)

Seafood lends itself to a lot of variety.
Small, careful amounts of spices can enhance it greatly.
One just has to be careful not to overpower it.

That's why, for 2 lbs. of mix, I only used 5 spears of asparagus and
used pre-cooked garlic. Roasting or deep frying garlic cloves takes the
"nip" out of them and just leaves a very mild garlic flavor that is
excellent for enhancement.

YMMV.......

:-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson