Discussion:
Sunday Dinner 11/28/21
(too old to reply)
jmcquown
2021-11-28 21:42:34 UTC
Permalink
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.

I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)

I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)

Jill
i***@webtv.net
2021-11-28 21:55:54 UTC
Permalink
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
Ya' know, the only time I've ever seen chipped non-stick pans is when some
dummy used a metal utensil in them even though they've been warned not to.
Mine just get old and lose their slickness then they're replaced.
Post by jmcquown
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Jill
No idea what the evening chow will be here, but yours sounds lip-smacking.
Bruce
2021-11-28 22:00:26 UTC
Permalink
Post by i***@webtv.net
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
Ya' know, the only time I've ever seen chipped non-stick pans is when some
dummy used a metal utensil in them even though they've been warned not to.
Mine just get old and lose their slickness then they're replaced.
By that time the harmful chemicals have already found a place in your
brain.
i***@webtv.net
2021-11-29 01:27:17 UTC
Permalink
Post by Bruce
Post by i***@webtv.net
Ya' know, the only time I've ever seen chipped non-stick pans is when some
dummy used a metal utensil in them even though they've been warned not to.
Mine just get old and lose their slickness then they're replaced.
By that time the harmful chemicals have already found a place in your
brain.
That would be true and anyone who uses a metal utensil on a non-stick
deserve what they would get.
Michael Trew
2021-11-29 19:32:34 UTC
Permalink
Post by i***@webtv.net
Post by Bruce
Post by i***@webtv.net
Ya' know, the only time I've ever seen chipped non-stick pans is when some
dummy used a metal utensil in them even though they've been warned not to.
Mine just get old and lose their slickness then they're replaced.
By that time the harmful chemicals have already found a place in your
brain.
That would be true and anyone who uses a metal utensil on a non-stick
deserve what they would get.
I have a few plastic spatulas and spoons. I never use them, a couple
looked partially melted when they were given to me. Ick, they never
seem clean, no matter how much you scrub them.
S Viemeister
2021-11-29 21:28:07 UTC
Permalink
I have a few plastic spatulas and spoons.  I never use them, a couple
looked partially melted when they were given to me.  Ick, they never
seem clean, no matter how much you scrub them.
Plastic can damage non-stick. Silicone is much better for use with
non-stick cookware.
Michael Trew
2021-11-30 03:44:32 UTC
Permalink
Post by S Viemeister
Post by Michael Trew
I have a few plastic spatulas and spoons. I never use them, a couple
looked partially melted when they were given to me. Ick, they never
seem clean, no matter how much you scrub them.
Plastic can damage non-stick. Silicone is much better for use with
non-stick cookware.
Really, plastic too? Those skillets are really finicky. Regardless, I
don't own any non-stick. I was given several, gave way the non-chipped
ones, and scrapped the damaged ones.
Cindy Hamilton
2021-11-30 09:26:50 UTC
Permalink
Post by S Viemeister
I have a few plastic spatulas and spoons. I never use them, a couple
looked partially melted when they were given to me. Ick, they never
seem clean, no matter how much you scrub them.
Plastic can damage non-stick. Silicone is much better for use with
non-stick cookware.
Really, plastic too? Those skillets are really finicky. Regardless, I
don't own any non-stick. I was given several, gave way the non-chipped
ones, and scrapped the damaged ones.
Plastic can be quite hard (and sharp). I have some mixing spoons that are
harder than wood, although not as hard as steel.

That said, nonstick is not really all that fragile. The occasional graze
from a dinner fork or somesuch will shorten their life, but not ruin them.

Cindy Hamilton
Cindy Hamilton
2021-11-29 21:38:03 UTC
Permalink
Post by i***@webtv.net
Post by Bruce
Post by i***@webtv.net
Ya' know, the only time I've ever seen chipped non-stick pans is when some
dummy used a metal utensil in them even though they've been warned not to.
Mine just get old and lose their slickness then they're replaced.
By that time the harmful chemicals have already found a place in your
brain.
That would be true and anyone who uses a metal utensil on a non-stick
deserve what they would get.
I have a few plastic spatulas and spoons. I never use them, a couple
looked partially melted when they were given to me. Ick, they never
seem clean, no matter how much you scrub them.
Perhaps the secret is to buy brand new ones rather than using someone
else's cast-offs.

Do you use wooden spoons? Ick, too many places for filth to hide.

Cindy Hamilton
Michael Trew
2021-11-30 03:43:24 UTC
Permalink
Post by Cindy Hamilton
I have a few plastic spatulas and spoons. I never use them, a couple
looked partially melted when they were given to me. Ick, they never
seem clean, no matter how much you scrub them.
Perhaps the secret is to buy brand new ones rather than using someone
else's cast-offs.
Do you use wooden spoons? Ick, too many places for filth to hide.
Cindy Hamilton
Ah, that's a good point. I scrub them shortly after use, with soap, and
let them air dry. I've certainly never been sick from one, but you're
right, they don't ever feel particularly clean. I primary use stainless
steel implements.
i***@webtv.net
2021-11-30 01:13:37 UTC
Permalink
Post by i***@webtv.net
anyone who uses a metal utensil on a non-stick
deserve what they would get.
I have a few plastic spatulas and spoons. I never use them, a couple
looked partially melted when they were given to me. Ick, they never
seem clean, no matter how much you scrub them.
Use silicone utensils as they don't melt (unless you are super careless),
they clean up easily, too.
Bryan Simmons
2021-11-30 01:36:15 UTC
Permalink
Post by i***@webtv.net
Post by i***@webtv.net
anyone who uses a metal utensil on a non-stick
deserve what they would get.
I have a few plastic spatulas and spoons. I never use them, a couple
looked partially melted when they were given to me. Ick, they never
seem clean, no matter how much you scrub them.
Use silicone utensils as they don't melt (unless you are super careless),
they clean up easily, too.
Polysiloxane is very useful. However bad it might or might not be (I don't
know), the stuff seems to last forever. Muffins and cupcakes just plop on
out.

--Bryan
Jeßus
2021-11-29 03:22:55 UTC
Permalink
Post by i***@webtv.net
No idea what the evening chow will be here, but yours sounds lip-smacking.
It does. We're eating out tonight, somewhere or other. Our hotel has a
restaurant and the menu seems decent, so we might just eat here.
https://riverfronthobart.com/
i***@webtv.net
2021-11-29 04:07:26 UTC
Permalink
Post by Jeßus
Post by i***@webtv.net
No idea what the evening chow will be here, but yours sounds lip-smacking.
It does. We're eating out tonight, somewhere or other. Our hotel has a
restaurant and the menu seems decent, so we might just eat here.
https://riverfronthobart.com/
The dinner menu looks good.
Jeßus
2021-11-29 05:07:47 UTC
Permalink
Post by i***@webtv.net
Post by Jeßus
Post by i***@webtv.net
No idea what the evening chow will be here, but yours sounds lip-smacking.
It does. We're eating out tonight, somewhere or other. Our hotel has a
restaurant and the menu seems decent, so we might just eat here.
https://riverfronthobart.com/
The dinner menu looks good.
It's a fairly typical menu for an average restaurant here, pubs as
well for that matter. Prices are average too. I'll probably go for the
Crispy Beer Battered Market Fish with tartare sauce, lemon, chips &
garden salad. Washed down with a schooner of local beer.
GM
2021-11-29 05:27:25 UTC
Permalink
Post by Jeßus
Post by i***@webtv.net
Post by Jeßus
Post by i***@webtv.net
No idea what the evening chow will be here, but yours sounds lip-smacking.
It does. We're eating out tonight, somewhere or other. Our hotel has a
restaurant and the menu seems decent, so we might just eat here.
https://riverfronthobart.com/
The dinner menu looks good.
It's a fairly typical menu for an average restaurant here, pubs as
well for that matter. Prices are average too. I'll probably go for the
Crispy Beer Battered Market Fish with tartare sauce, lemon, chips &
garden salad. Washed down with a schooner of local beer.
That would be my choice! Looks a nice place, enjoy...
--
GM
Bruce
2021-11-29 05:55:25 UTC
Permalink
Post by Jeßus
Post by i***@webtv.net
Post by Jeßus
Post by i***@webtv.net
No idea what the evening chow will be here, but yours sounds lip-smacking.
It does. We're eating out tonight, somewhere or other. Our hotel has a
restaurant and the menu seems decent, so we might just eat here.
https://riverfronthobart.com/
The dinner menu looks good.
It's a fairly typical menu for an average restaurant here, pubs as
well for that matter. Prices are average too. I'll probably go for the
Crispy Beer Battered Market Fish with tartare sauce, lemon, chips &
garden salad. Washed down with a schooner of local beer.
Boag's!
bruce bowser
2021-11-29 23:52:32 UTC
Permalink
Post by i***@webtv.net
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
Ya' know, the only time I've ever seen chipped non-stick pans is when some
dummy used a metal utensil in them even though they've been warned not to.
Were you that dummy?
i***@webtv.net
2021-11-30 01:15:15 UTC
Permalink
Post by bruce bowser
Post by i***@webtv.net
Ya' know, the only time I've ever seen chipped non-stick pans is when some
dummy used a metal utensil in them even though they've been warned not to.
Were you that dummy?
Nope.
Jeßus
2021-11-28 22:10:45 UTC
Permalink
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Those crab cakes sound really good. Do you make them or buy them made
up? If the former, do you have a recipe? Thanks
Bruce
2021-11-28 22:25:06 UTC
Permalink
Post by Jeßus
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Those crab cakes sound really good. Do you make them or buy them made
up? If the former, do you have a recipe? Thanks
Mind you, they'll be the whitest crab cakes evva!
Michael Trew
2021-11-30 03:41:56 UTC
Permalink
Post by Jeßus
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Those crab cakes sound really good. Do you make them or buy them made
up? If the former, do you have a recipe? Thanks
I bought them at a local meat butcher shop which occasionally gets fresh
blue crab and prepares crab cakes. (Blue crab is what's available in
this part of the Southern coastal waters and the season has ended now.)
I bought four of them, cooked two of them the same day and froze the
other two. The dinner was made using the thawed crab cakes. Blue crab
are tasty but picking the meat out of them to get enough to make crab
cakes is a PITA so it's nice when I can find them fresh at the shop.
Jill
What's the difference between blue/red crab? Much of a taste
difference? I've had immitation crab enough times, but I'm not sure if
I've ever had real crab cakes. They sound tasty!
jmcquown
2021-12-03 14:19:52 UTC
Permalink
Post by Jeßus
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Those crab cakes sound really good. Do you make them or buy them made
up? If the former, do you have a recipe? Thanks
I bought them at a local meat butcher shop which occasionally gets fresh
blue crab and prepares crab cakes. (Blue crab is what's available in
this part of the Southern coastal waters and the season has ended now.)
I bought four of them, cooked two of them the same day and froze the
other two. The dinner was made using the thawed crab cakes. Blue crab
are tasty but picking the meat out of them to get enough to make crab
cakes is a PITA so it's nice when I can find them fresh at the shop.
Jill
What's the difference between blue/red crab?  Much of a taste
difference?  I've had immitation crab enough times, but I'm not sure if
I've ever had real crab cakes.  They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant
(in season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)

Imitation crab (krab) is made with surimi which is ground fish paste.

Jill
bruce bowser
2021-12-03 17:40:01 UTC
Permalink
Post by jmcquown
Post by Michael Trew
Post by Jeßus
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Those crab cakes sound really good. Do you make them or buy them made
up? If the former, do you have a recipe? Thanks
I bought them at a local meat butcher shop which occasionally gets fresh
blue crab and prepares crab cakes. (Blue crab is what's available in
this part of the Southern coastal waters and the season has ended now.)
I bought four of them, cooked two of them the same day and froze the
other two. The dinner was made using the thawed crab cakes. Blue crab
are tasty but picking the meat out of them to get enough to make crab
cakes is a PITA so it's nice when I can find them fresh at the shop.
Jill
What's the difference between blue/red crab? Much of a taste
difference? I've had immitation crab enough times, but I'm not sure if
I've ever had real crab cakes. They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant
(in season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
At a local chinese buffet, they have this immitation crab and cheese casserole of some type. Its pretty good.
Michael Trew
2021-12-03 22:06:30 UTC
Permalink
Post by bruce bowser
Post by jmcquown
Post by Michael Trew
What's the difference between blue/red crab? Much of a taste
difference? I've had immitation crab enough times, but I'm not sure if
I've ever had real crab cakes. They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant
(in season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
At a local chinese buffet, they have this immitation crab and cheese casserole of some type. Its pretty good.
I've had that before, it has onions also, sometimes shrimp.
jmcquown
2021-12-03 22:30:41 UTC
Permalink
Post by Michael Trew
Post by bruce bowser
Post by jmcquown
What's the difference between blue/red crab?  Much of a taste
difference?  I've had immitation crab enough times, but I'm not sure if
I've ever had real crab cakes.  They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant
(in season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
At a local chinese buffet, they have this immitation crab and cheese
casserole of some type. Its pretty good.
I've had that before, it has onions also, sometimes shrimp.
Fake crab and cheese casserole at a Chinese buffet? I'm sure glad I
don't eat at such places.

Jill
Hank Rogers
2021-12-03 22:49:50 UTC
Permalink
Post by Michael Trew
On Friday, December 3, 2021 at 9:20:01 AM UTC-5,
Post by jmcquown
What's the difference between blue/red crab?  Much of a taste
difference?  I've had immitation crab enough times, but I'm
not sure if
I've ever had real crab cakes.  They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in
colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are
abundant
(in season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
At a local chinese buffet, they have this immitation crab and
cheese casserole of some type. Its pretty good.
I've had that before, it has onions also, sometimes shrimp.
Fake crab and cheese casserole at a Chinese buffet?  I'm sure glad
I don't eat at such places.
Jill
I remember when you confronted the dataw club for having that shit
on the menu.
i***@webtv.net
2021-12-04 09:36:08 UTC
Permalink
I remember when you confronted the dataw club for having that shit on
the menu.
Hank, your scat and butt fetish is a movement I can get behind!
i***@webtv.net
2021-12-04 19:46:57 UTC
Permalink
Post by i***@webtv.net
Hank, your scat and butt fetish is a movement I can get behind!
G R O A N
bruce bowser
2021-12-04 22:00:51 UTC
Permalink
Post by i***@webtv.net
Post by i***@webtv.net
Hank, your scat and butt fetish is a movement I can get behind!
G R O A N
Just iggy this garbage.
bruce bowser
2021-12-04 00:23:35 UTC
Permalink
Post by Michael Trew
Post by bruce bowser
Post by jmcquown
Post by Michael Trew
What's the difference between blue/red crab? Much of a taste
difference? I've had immitation crab enough times, but I'm not sure if
I've ever had real crab cakes. They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant
(in season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
At a local chinese buffet, they have this immitation crab and cheese
casserole of some type. Its pretty good.
I've had that before, it has onions also, sometimes shrimp.
Fake crab and cheese casserole at a Chinese buffet? I'm sure glad I
don't eat at such places.
Don't worry, they probably wouldn't care.
Michael Trew
2021-12-04 01:41:13 UTC
Permalink
Post by Michael Trew
Post by bruce bowser
Post by jmcquown
Imitation crab (krab) is made with surimi which is ground fish paste.
At a local chinese buffet, they have this immitation crab and cheese
casserole of some type. Its pretty good.
I've had that before, it has onions also, sometimes shrimp.
Fake crab and cheese casserole at a Chinese buffet? I'm sure glad I
don't eat at such places.
Jill
I tried a tiny bit. It wasn't bad, but I surely didn't go back for
more. I like the fresh string beans/garlic, Lo Mein noodles, general
Tso's chicken, and those crab Rangoon things. I could get a plate or
two of that, and be very satisfied with my $8 spent, about once per
month. I'm not horridly cheap, so $10, because I leave the waitress a
couple bucks for drink/plate service.
odlayo
2021-12-04 00:51:54 UTC
Permalink
I find it fascinating that this dish has come to be so closely associated with cheap Americanized Chinese buffets. Has anyone seen it on the menu of a regular sit-down Chinese restaurant or is it a buffet-only thing?
Interesting, eh?
Google: "chinese buffet" "immitation crab" cheese in a google search engine.
(you'll be surprised at what you find)
I spent a bit of time trying to figure out WHY this casserole is so common at cheap Americanized Chinese buffets, but came up empty. What did you find? It's certainly not something I'd imagine is eaten in China (I suspect much of the food at these places would be unrecognizable to most Chinese).
Dave Smith
2021-12-04 02:44:48 UTC
Permalink
Post by odlayo
I find it fascinating that this dish has come to be so closely
associated with cheap Americanized Chinese buffets. Has anyone
seen it on the menu of a regular sit-down Chinese restaurant or
is it a buffet-only thing?
Interesting, eh? Google: "chinese buffet" "immitation crab" cheese
in a google search engine. (you'll be surprised at what you find)
I spent a bit of time trying to figure out WHY this casserole is so
common at cheap Americanized Chinese buffets, but came up empty. What
did you find? It's certainly not something I'd imagine is eaten in
China (I suspect much of the food at these places would be
unrecognizable to most Chinese).
I haven't seen it in any Chinese buffets in Canada. The only Chinese
buffet I ate in was in Savannah and I don't recall seeing anything like
that there. However, I have to wonder if it is a less labour intensive
version of Crab Rangoon.
Michael Trew
2021-12-04 01:42:41 UTC
Permalink
Post by bruce bowser
At a local chinese buffet, they have this immitation crab and cheese casserole of some type. Its pretty good.
The connection between krab-n-cheez casserole and cheap Chinese buffets is pretty strange, but real. If you do an "unbiased" Google search (omitting location and search history) for "imitation crab casserole" the first hits are very heavily weighted toward copycat recipes modeled on Chinese buffets.
I find it fascinating that this dish has come to be so closely associated with cheap Americanized Chinese buffets. Has anyone seen it on the menu of a regular sit-down Chinese restaurant or is it a buffet-only thing?
No, I never have, but I haven't looked for it on a menu. I've been to a
few different cheap Chinese buffets over the years, and it's always
included. It's certainly not something that I'd order by its self.
dsi1
2021-12-04 03:44:50 UTC
Permalink
Post by bruce bowser
At a local chinese buffet, they have this immitation crab and cheese casserole of some type. Its pretty good.
The connection between krab-n-cheez casserole and cheap Chinese buffets is pretty strange, but real. If you do an "unbiased" Google search (omitting location and search history) for "imitation crab casserole" the first hits are very heavily weighted toward copycat recipes modeled on Chinese buffets.
I find it fascinating that this dish has come to be so closely associated with cheap Americanized Chinese buffets. Has anyone seen it on the menu of a regular sit-down Chinese restaurant or is it a buffet-only thing?
Interesting, eh?
Google: "chinese buffet" "immitation crab" cheese in a google search engine.
(you'll be surprised at what you find)
So I did Google that. I was somewhat surprised. Seems like it's a thing at Chinese buffets. I've never seen such a dish but some people on this rock make poke with artificial crab. I've seen it in stores but have never bought any. Maybe I should.

https://pin.it/1bj8kbL
i***@webtv.net
2021-12-04 04:37:46 UTC
Permalink
My daughter stuffs won ton wrappers some imitation crab and cream cheese. It is then deep fried. It's kind of weird but still pretty good.
https://photos.app.goo.gl/nUgbYQU6tehE54xUA
Crab Rangoon's.
Michael Trew
2021-12-04 17:35:20 UTC
Permalink
Post by bruce bowser
Post by jmcquown
Post by Jeßus
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Those crab cakes sound really good. Do you make them or buy them made
up? If the former, do you have a recipe? Thanks
I bought them at a local meat butcher shop which occasionally gets fresh
blue crab and prepares crab cakes. (Blue crab is what's available in
this part of the Southern coastal waters and the season has ended now.)
I bought four of them, cooked two of them the same day and froze the
other two. The dinner was made using the thawed crab cakes. Blue crab
are tasty but picking the meat out of them to get enough to make crab
cakes is a PITA so it's nice when I can find them fresh at the shop.
Jill
What's the difference between blue/red crab? Much of a taste
difference? I've had immitation crab enough times, but I'm not sure if
I've ever had real crab cakes. They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters..
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant
(in season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
At a local chinese buffet, they have this immitation crab and cheese casserole of some type. Its pretty good.
My daughter stuffs won ton wrappers some imitation crab and cream cheese. It is then deep fried. It's kind of weird but still pretty good.
https://photos.app.goo.gl/nUgbYQU6tehE54xUA
Crab rangoon... those are good!
Michael Trew
2021-12-03 22:07:24 UTC
Permalink
Post by jmcquown
Post by Michael Trew
What's the difference between blue/red crab? Much of a taste
difference? I've had immitation crab enough times, but I'm not sure
if I've ever had real crab cakes. They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant (in
season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
Jill
Thanks! I guess I was envisioning a crab that was mostly blue instead
of red... lol.
jmcquown
2021-12-03 22:26:07 UTC
Permalink
Post by jmcquown
What's the difference between blue/red crab?  Much of a taste
difference?  I've had immitation crab enough times, but I'm not sure
if I've ever had real crab cakes.  They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant (in
season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
Jill
Thanks!  I guess I was envisioning a crab that was mostly blue instead
of red... lol.
Google is your friend: (NO, you don't have to sign in to use the search):

https://tinyurl.com/3wj86dnd

The meat is white in whatever crab you happen to catch and cook.

Jill
Ed Pawlowski
2021-12-04 02:57:11 UTC
Permalink
Post by jmcquown
What's the difference between blue/red crab?  Much of a taste
difference?  I've had immitation crab enough times, but I'm not sure
if I've ever had real crab cakes.  They sound tasty!
Regardless of the type of crab, the shells turn red when you cook them.
:) Blue crab is so named because they have blue legs. They are
relatively small compared to other types of crab found in colder waters.
Crab meat is sweet tasting, the main difference is the amount of meat
you can get from the different types of crab. Blue crab are abundant (in
season) in Southern coastal waters. They don't get anywhere near as
large as Snow crab, King crab or Dungeness which are commonly found in
much colder waters (Alaska, Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
Jill
Thanks!  I guess I was envisioning a crab that was mostly blue instead
of red... lol.
Eating crabs is as much a social gathering as a meal. As a kid, my
father took us crabbing in New Jersey and it was easy to brink home a
good catch. We kept them ice and the next day a couple of aunts and
uncles would come over and we had a huge pot on the outdoor fireplace to
boil them. Everyone sat around the table outside and cracked the crabs
and ample beer to accompany.

Chesapeake Bay crab houses were the commercial version. Newspaper on
the table for the shells. You'd order by the dozen, pitcher of beer and
dig in. Periodically, they would roll up a layer of paper to take away
the shells.
cshenk
2021-12-05 23:43:05 UTC
Permalink
Post by Michael Trew
Post by jmcquown
Post by Michael Trew
What's the difference between blue/red crab? Much of a taste
difference? I've had immitation crab enough times, but I'm not
sure if I've ever had real crab cakes. They sound tasty!
Regardless of the type of crab, the shells turn red when you cook
them. :) Blue crab is so named because they have blue legs. They
are relatively small compared to other types of crab found in
colder waters. Crab meat is sweet tasting, the main difference is
the amount of meat you can get from the different types of crab.
Blue crab are abundant (in season) in Southern coastal waters. They
don't get anywhere near as large as Snow crab, King crab or
Dungeness which are commonly found in much colder waters (Alaska,
Pacific Northwest, etc.)
Imitation crab (krab) is made with surimi which is ground fish paste.
Jill
Thanks! I guess I was envisioning a crab that was mostly blue
instead of red... lol.
Naw, before you cook them, they look blue.

Dave Smith
2021-11-28 22:24:14 UTC
Permalink
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet.  The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food.  It's a very old skillet.
We are having beef tenderloin steaks, beans, salad with blue cheese
dressing and steamed green beans. Dessert is an apple crisp.
Bruce
2021-11-28 22:25:55 UTC
Permalink
On Sun, 28 Nov 2021 17:24:14 -0500, Dave Smith
Post by Dave Smith
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet.  The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food.  It's a very old skillet.
We are having beef tenderloin steaks, beans, salad with blue cheese
dressing and steamed green beans. Dessert is an apple crisp.
Do people still have dessert in 2021?
GM
2021-11-29 16:08:58 UTC
Permalink
Post by Dave Smith
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
We are having beef tenderloin steaks, beans, salad with blue cheese
dressing and steamed green beans. Dessert is an apple crisp.
I'll be making a batch of pancakes today and I'll add one 5oz can of
drained 'tuna in water' to the batter.
Oh all right. Not really. :-D
Tuna "crepes", Gary...???

;-D
--
GM
Dave Smith
2021-11-29 17:24:16 UTC
Permalink
Post by Dave Smith
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet.  The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food.  It's a very old skillet.
We are having beef tenderloin steaks, beans, salad with blue cheese
dressing and steamed green beans.  Dessert is an apple crisp.
I'll be making a batch of pancakes today and I'll add one 5oz can of
drained 'tuna in water' to the batter.
Oh all right. Not really. :-D
Oooookay. I was going to ask how that turned out.

I miss pancakes. I still have about a litre of maple syrup that I have
not touched in more than a year.
heyjoe
2021-11-29 22:32:46 UTC
Permalink
Post by Dave Smith
I miss pancakes. I still have about a litre of maple syrup that I have
not touched in more than a year.
Why are you missing pancakes? There more than dozen heart healthy
recipes on the 'net. Didn't see where they were that different from
everyday made from scratch pancakes.

I'd hate to do without butter on my pancakes, but, surely you've already
dredged up an acceptable butter substitute.
--
American institutions are telling the American public what they
clearly see and understand to be true, is in fact - not true.

For example - Inflation is only "temporary"
The withdrawal from Afghanistan was an "extraordinary success"
The "Build Back Better agenda costs zero dollars"
Let's go Brandon
Graham
2021-11-28 23:10:48 UTC
Permalink
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet.  The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food.  It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt.  They turn out with a nice
crust outside and tender yet dense crumb inside.  Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Jill
I'm just going to heat up some soup to have with freshly made SD bread.
Cindy Hamilton
2021-11-29 10:46:32 UTC
Permalink
Post by jmcquown
I'll be pan frying a couple of crab cakes in butter in a non-stick
skillet. The non-stick pan won't kill anyone because it doesn't get
heated to a gazillion degrees and won't emit any toxic fumes and no
coating chips off the pan into the food. It's a very old skillet.
I'll be steaming some broccoli florets as the veggie side, although I
thought about cauliflower florets (from frozen.)
I've got a couple of sourdough dinner rolls in the oven, tops brushed
with butter and sprinkled some coarse salt. They turn out with a nice
crust outside and tender yet dense crumb inside. Split one and add some
seasoned butter and that's a nice dinner roll to finish out the meal. :)
Jill
Nice. I ended up with scrambled eggs that had diced back bacon in them.
Similarly fried in butter in a nonstick pan at less than a gazillion degrees
with no fumes and no chips. Laid onto a slice of bread, with the residual
butter eggs serving to butter the bread. Washed down with an ice-cold
glass of milk.

Cindy Hamilton
Sqwertz
2021-11-29 11:14:20 UTC
Permalink
Isn't it "Use up your dining allowance at The Club" month?

Those ain't kaiser rolls! :-)

-sw
jmcquown
2021-11-29 22:40:47 UTC
Permalink
Post by Sqwertz
Isn't it "Use up your dining allowance at The Club" month?
Those ain't kaiser rolls! :-)
-sw
Where have you been? I stopped dining at 'The Club' eons ago.

Jill
Sqwertz
2021-11-30 20:31:37 UTC
Permalink
Post by jmcquown
Post by Sqwertz
Isn't it "Use up your dining allowance at The Club" month?
Those ain't kaiser rolls! :-)
Where have you been? I stopped dining at 'The Club' eons ago.
But you were takeout since you had to pay for it anyway. Are you
still paying your mandatory minimum dining allowance and just not
using it?

-sw
jmcquown
2021-12-03 14:21:08 UTC
Permalink
Post by Sqwertz
Post by jmcquown
Post by Sqwertz
Isn't it "Use up your dining allowance at The Club" month?
Those ain't kaiser rolls! :-)
Where have you been? I stopped dining at 'The Club' eons ago.
But you were takeout since you had to pay for it anyway. Are you
still paying your mandatory minimum dining allowance and just not
using it?
-sw
Nope.

Jill
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