Different ways to cook broccoli
 

On Tuesday, December 24, 2019 at 7:55:14 AM UTC-10, Bruce wrote:
> On Tue, 24 Dec 2019 09:48:37 -0800 (PST), dsi1
> > wrote:
>
> >On Tuesday, December 24, 2019 at 7:15:58 AM UTC-10, Gary wrote:
> >> dsi1 wrote:
> >> > My guess is that imitation crab would work better than the real stuff. The real stuff has too much moisture in it and is structurally questionable. Well, that's just my opinion anyway.
> >>
> >> I think your guess would be so wrong. Real crab meat has the
> >> better taste and there is no moisture problem with that recipe.
> >> Imitation can be good but questionable with this recipe.
> >>
> >> You should also try it both ways and report back.
> >
> >I typically won't cook with crab although, I might if they were made more available.
>
> Why are there no crabs available on the island of Hawaii? Don't they
> live in your waters?

We got small ones. Not like the ones from the mainland or other Pacific islands.

https://www.youtube.com/watch?v=cZ0l68rq_1I

Different ways to cook broccoli
 

On Tue, 24 Dec 2019 10:30:22 -0800 (PST), dsi1
> wrote:

>On Tuesday, December 24, 2019 at 7:55:14 AM UTC-10, Bruce wrote:
>> On Tue, 24 Dec 2019 09:48:37 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Tuesday, December 24, 2019 at 7:15:58 AM UTC-10, Gary wrote:
>> >> dsi1 wrote:
>> >> > My guess is that imitation crab would work better than the real stuff. The real stuff has too much moisture in it and is structurally questionable. Well, that's just my opinion anyway.
>> >>
>> >> I think your guess would be so wrong. Real crab meat has the
>> >> better taste and there is no moisture problem with that recipe.
>> >> Imitation can be good but questionable with this recipe.
>> >>
>> >> You should also try it both ways and report back.
>> >
>> >I typically won't cook with crab although, I might if they were made more available.
>>
>> Why are there no crabs available on the island of Hawaii? Don't they
>> live in your waters?
>
>We got small ones. Not like the ones from the mainland or other Pacific islands.

Oh, ok.

Different ways to cook broccoli
 

dsi1 wrote:

> On Monday, December 23, 2019 at 2:07:16 PM UTC-10, cshenk wrote:
> > Gary wrote:
> >
> > > GM wrote:
> > > >
> > > > Gary wrote:
> > > > > I can also tell you a good crab recipe (to die for) if
> > > > > you are interested. Uses english muffins and (gasp!) cheese.
> > > >
> > > > Uh - oh, TIAD...!!!
> > > > ;-)
> > >
> > > Yep, no kidding. :)
> > > Most ppl that try this though would think different.
> > > These things are amazing in taste.
> > > If you have plenty, bet you can't eat just one.
> > >
> > > ----------------------------------------------------
> > > "CRABBIES"
> > >
> > > 1 stick soft butter
> > > 1 jar Kraft Old English Cheeze (it's only 5oz)
> > > (this is just spreadable mild cheddar)
> > > (you can use shredded instead)
> > >
> > > 1 1/2 tsp. mayo
> > > 1/2 tsp. garlic salt
> > > Mix together
> > > Add: 1/2 lb. crab meat (fresh, frozen or pasteurized)
> > > (please don't use canned)
> > >
> > > 6 whole English Muffins separated into halves.
> > > Spread crab meat mixture on the 12 muffin halves.
> > > Freeze them a bit on a tray to firm up then wrap and freeze.
> > >
> > > When ready to feast, let them thaw but still while cold,
> > > cut each one into 4 pieces. (this recipe makes 48 pieces)
> > > Toast in toaster oven or under stove broiler until they
> > > brown nicely.
> > >
> > > Good for a party but even better without a party
> > > so you can eat them all yourself! :-D
> > > ----------------------------------------------------
> >
> > Do you think Imitation Crab/lobster would work here?
> >
> > I'm willing to try if not sure.
>
> My guess is that imitation crab would work better than the real
> stuff. The real stuff has too much moisture in it and is structurally
> questionable. Well, that's just my opinion anyway.

Worth a trial! I have the imitation stuff on hand and not the other
just now.

Different ways to cook broccoli
 

Imitation is just ok if on a budget.
Making a dip right now using canned.
Sea best brand.
Lump for 15 bucks a can. 1lb and 1 can of jumbo lump, 25 bucks. Both on sale.

50 dollar dip. WTF is wrong with me. I am on that budget. Tis the season.

Different ways to cook broccoli
 

On Tuesday, December 24, 2019 at 10:50:24 AM UTC-10, Thomas wrote:
> Imitation is just ok if on a budget.
> Making a dip right now using canned.
> Sea best brand.
> Lump for 15 bucks a can. 1lb and 1 can of jumbo lump, 25 bucks. Both on sale.
>
> 50 dollar dip. WTF is wrong with me. I am on that budget. Tis the season.

I bought a can of crab. I opened it to make some crab cakes but found out I had no eggs so it was stashed in the refrigerator. When I got the eggs, the can was gone. My wife had fed it to the cats - she thought it was tuna. What a tragedy! The last can I bought must have been around 20 years ago so the next one is scheduled for the year 2038.

Different ways to cook broccoli
 

"U.S. Janet B." wrote:
> Faux crab will work just fine, maybe better. If you already like Krab
> there's no reason not to use it. I would.

I disagree. It might work fine but certainly not better.
I'll grant you that the recipe combines 5oz cheese
to 8oz crab so it will mask the meat taste some.

That said, want a superior dish? use superior ingredients.
As Thomas said, fake crab is decent enough if on a budget.

Ever try the two meats (real and faux) side by side?
I didn't think so. There's a huge difference in taste.
That's why people pay extra for real crabmeat.

Hopefully, you'll never see "steamed Krab" offered on a
restaurant menu.

Different ways to cook broccoli
 

On Wednesday, December 25, 2019 at 9:24:43 AM UTC-5, Gary wrote:
> "U.S. Janet B." wrote:
> > Faux crab will work just fine, maybe better. If you already like Krab
> > there's no reason not to use it. I would.
>
> I disagree. It might work fine but certainly not better.
> I'll grant you that the recipe combines 5oz cheese
> to 8oz crab so it will mask the meat taste some.
>
> That said, want a superior dish? use superior ingredients.
> As Thomas said, fake crab is decent enough if on a budget.
>
> Ever try the two meats (real and faux) side by side?
> I didn't think so. There's a huge difference in taste.
> That's why people pay extra for real crabmeat.
>
> Hopefully, you'll never see "steamed Krab" offered on a
> restaurant menu.

It doesn't need to say "steamed Krab". It's already fully
cooked when it comes out of the manufacturing process.

In U.S. sushi bars it's a pretty safe bet that California roll
uses Krab rather than crab. Anyplace that wouldn't use Krab
also wouldn't serve California roll.

Cindy Hamilton

Different ways to cook broccoli
 

Cindy Hamilton wrote:

> On Wednesday, December 25, 2019 at 9:24:43 AM UTC-5, Gary wrote:
> > "U.S. Janet B." wrote:
> > > Faux crab will work just fine, maybe better. If you already like
> > > Krab there's no reason not to use it. I would.
> >
> > I disagree. It might work fine but certainly not better.
> > I'll grant you that the recipe combines 5oz cheese
> > to 8oz crab so it will mask the meat taste some.
> >
> > That said, want a superior dish? use superior ingredients.
> > As Thomas said, fake crab is decent enough if on a budget.
> >
> > Ever try the two meats (real and faux) side by side?
> > I didn't think so. There's a huge difference in taste.
> > That's why people pay extra for real crabmeat.
> >
> > Hopefully, you'll never see "steamed Krab" offered on a
> > restaurant menu.
>
> It doesn't need to say "steamed Krab". It's already fully
> cooked when it comes out of the manufacturing process.
>
> In U.S. sushi bars it's a pretty safe bet that California roll
> uses Krab rather than crab. Anyplace that wouldn't use Krab
> also wouldn't serve California roll.
>
> Cindy Hamilton

I agree Cindy.

I use 'Krab' all the time here. It lends itself well to my type of
cookery and I'm not trying to make crab cakes with it.

We just made a very nice baked Mac-n-Cheese with it. Rough recipe
follows:

3.5 cups cooked rigatoni (left over from another dish)*
1 cup cubed velveeta
1 cup cubed mozzarella
1/2 cup cubed montery jack
8oz 'Krab' (actually fake lobster flavored)
1/2C chopped portabella **

3TB butter, softened
3TB flour, whisked in to form a paste
1.5C milk whisked in
1/4ts mustard powder
1/4ts hot paprika

Add portabellas and cheese to the milk mixture and whisk slowly to
melt. This will thicken. Chop fake lobster/Krab to bitesize and add
to warm, then pour over pasta and bake at 325 for about 25 minutes.

* I do a fair amount of 'cook once, eat many' so last time I needed
some pasta, I cooked up an extra portion for use later in the week and
had it in the fridge.

** Portabella is 50cents a pack commonly at Harris Teeters. I have 2
more packs of whole caps and 2 packs of a really large button looking
ones.

The subject line was different ways to cook broccoli.

One of my favorites there is to mix up a dashi, miso blend then cut the
stems of broccoli to bite sized and add them. To this base I add
several things and 'fake Krab' or 'Fake lobester' is a common one. Tofu
and King Oyster mushrooms are also common here. A swap up from those
who think Dashi is wierd, is to omit the dashi and miso and use chicken
stock. Once the stock is simmering add cornstarch slowly with a whisk
and heat until it gets glossy and thickens, then crack an egg over the
pot and swirl that in (add your suriname at the end here so it stays
fairly whole).

Hve a lovely Christmas!