Text 1988, 79 rader
Skriven 2006-06-07 08:26:47 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: A VISIT WITH THE 60606
==============================
 -=> Quoting Dave Sacerdote to All <=-

 DS> Maryanne and I were fortunate to spend part of Friday and
 DS> most of Saturday with Burt & Shirley Ford, who stopped by
 DS> on their way to the Cape to go to the Essex Shad Bake with
 DS> us on Saturday.

 DS> It was, alas, generally a disappointment.  Although there was
 DS> quite a bit of variety on the buffet tables, there were some
 DS> noticeable gaps.

 DS> Bad: Stuffed clams were ridiculous - they were stuffed with a 

 DS> REALLY bad: Stone crabs.  These are usually my abfab item at
 DS> Empire Buffet, and is the reason I go there to begin with. They
 DS> always have a huge pan overflowing with whole steamed stone
 DS> crabs, and I usually make my dinner of three or four of them.
 DS> At first, the crab pan was one of the gaps on the steam table;
 DS> later, they brought some out and I took one back, hoping to
 DS> somewhat redeem my meal.  But alas, I broke  a leg off and  
 DS> sucked out the meat, whereupon my mouth and sinuses filled
 DS> with the pungent stench of ammonia.  Urggh.  I parted the
 DS> carapice from the body of the crab, just a small crack, and
 DS> gave the crab a tentative sniff and...AMMONIA!  :gag:  :choke:
 DS> And that long-dead-before-cooked crab put me off food for the rest
 DS> of the night.

That would have been a terrible experience!  The time that I went
there the food was OK.  As you are a regular, and on occasions have
brought in a lot of customers, did you berate the management for such
poor quality, potentially poisonous food?  Such behaviour should not
be allowed, even once!   And definitely, NO TIP!

This may bring back better memories to Burt:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Rangoon
 Categories: Seafood, Appetizers
      Yield: 30 Servings
 
      1 T  Good-quality curry powder
      1 t  Ground red chile (mild)
      1 t  Garlic powder (do not use
           Fresh)
           S&p
      1 lb Philadelphia cream cheese
    1/3 c  Scallions; chopped,
           Including green
     10 oz Crabmeat; drain if canned
      1    Egg, beaten lightly
     80    Wonton wrappers
 
  In a dry pan, toast the curry powder and red chile briefly. Add the
  garlic, turn off the heat, and toss for a few seconds. Cool. Add salt
  and pepper to taste. Sprinkle this all on the slightly softened cream
  cheese. Mix moderately well. Add the scallions and mix quite well.
  Add the crabmeat and mix lightly.
  
  Put 1 t or so of the crab-cheese mixture on each wonton wrapper and
  seal them up, using the egg as a glue. I just fold them once to make
  triangles, being too uncoordinated to make them into wonton shapes,
  the way they do in the restaurant. My helpers made creative shapes,
  some of which were pretty, some ugly, and some would have been okay
  but they came unsealed, spewing filling into the hot oil, which was
  untidy and dangerous.
  
  Fry the pastries at 370F (approximately) until they are mostly golden
  brown. Drain and serve hot.
  
  From: Michael Loo                     Date: 08-15-97 Cooking
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)