Re: crab rangoons. or not!

[Guest guest]

Katja-

>anyone have any thoughts to add?

I've never tried crab rangoons, but they don't seem to be fundamentally

incompatible with NT principles, since NT and WAPF are not opposed to flour

itself. However, you'd have to use properly-prepared flour, but then again

since cream cheese is sour, I don't see why sourness would be a

problem. You'd have to use a stable oil for cooking the dumplings, though,

like coconut oil, lard or beef tallow. I guess the question comes down to

cooking times and internal temperatures -- would brief frying (or sauteing)

ruin the kefir/whatever?

-

[Guest guest]

At 11:34 AM 2/27/2004, you wrote:

>Katja-

>

> >anyone have any thoughts to add?

>

>I've never tried crab rangoons, but they don't seem to be fundamentally

>incompatible with NT principles, since NT and WAPF are not opposed to flour

>itself. However, you'd have to use properly-prepared flour, but then again

>since cream cheese is sour, I don't see why sourness would be a

>problem. You'd have to use a stable oil for cooking the dumplings, though,

>like coconut oil, lard or beef tallow. I guess the question comes down to

>cooking times and internal temperatures -- would brief frying (or sauteing)

>ruin the kefir/whatever?

well, you're really only frying the outside - i'd thought i'd pan fry them

instead of deep frying them, and i'd actually thought that bacon grease

might add some tasty zing. i could be wrong! at any rate, yes, a good oil.

also, even if it did cook some of the insides, then it would be no

different than melted cheese, which is suboptimal, but once in a while

isn't that big of a problem.

the only real thing i'm unsure of is the dough, since we're GF but also,

i've never made soaked-grain doughs before (we just gave that up when we

went NT), so i'm lacking any experiential knowledge of how to finagle the

dough...

[Guest guest]

Katja-

>the only real thing i'm unsure of is the dough, since we're GF but also,

>i've never made soaked-grain doughs before (we just gave that up when we

>went NT), so i'm lacking any experiential knowledge of how to finagle the

>dough...

Since I eat no grains I can't help you there, but maybe Heidi can offer

some advice.

-

[Guest guest]

Katja,

First thing is to use real crabmeat and not fake crab which contains gluten.

Found that out from Heidi when I picked up sushi for lunch one day and had a

glycemic reaction, thinking it was the rice. Used to make a make it's own

crust pie everyone loved that tasted just like crab rangoon except for the

crust not being wonton or fried. Maybe rice flour wonton wraps are available

somewhere.

> so i'm thinking, ya know, there has to be a NT-GF way to make crab

rangoons.

>

> my thoughts are something along the lines of:

>

> cream cheese, scallions, crabmeat (or, something...), maybe some garlic?,

> probably some cream of tartar, some salt...

> and i was thinking of doing the dough with sorghum flour (which i've never

> used before)

>

> anyone have any thoughts to add?

Wanita

[Guest guest]

aarrrrg!!

there's gluten in everything!

(but also, fake crab is gross)

At 11:53 AM 2/27/2004, you wrote:

>Katja,

>

>First thing is to use real crabmeat and not fake crab which contains gluten.

>Found that out from Heidi when I picked up sushi for lunch one day and had a

>glycemic reaction, thinking it was the rice. Used to make a make it's own

>crust pie everyone loved that tasted just like crab rangoon except for the

>crust not being wonton or fried. Maybe rice flour wonton wraps are available

>somewhere.

>

> > so i'm thinking, ya know, there has to be a NT-GF way to make crab

>rangoons.

> >

> > my thoughts are something along the lines of:

> >

> > cream cheese, scallions, crabmeat (or, something...), maybe some garlic?,

> > probably some cream of tartar, some salt...

> > and i was thinking of doing the dough with sorghum flour (which i've never

> > used before)

> >

> > anyone have any thoughts to add?

>

>Wanita

>

>

>

>

>

[Guest guest]

fundamentally, neithre do we. just, temptation.

but...i bet the rangoon filling would be tasty, perhaps wrapped up in

bacon...hmmmmmmm

At 11:43 AM 2/27/2004, you wrote:

>Katja-

>

> >the only real thing i'm unsure of is the dough, since we're GF but also,

> >i've never made soaked-grain doughs before (we just gave that up when we

> >went NT), so i'm lacking any experiential knowledge of how to finagle the

> >dough...

>

>Since I eat no grains I can't help you there, but maybe Heidi can offer

>some advice.

>

>

>

>

>-

>

>

>

>

[Guest guest]

At 12:19 PM 2/27/04 -0500, you wrote:

> fundamentally, neithre do we. just, temptation.

> but...i bet the rangoon filling would be tasty, perhaps wrapped up in

> bacon...hmmmmmmm

Katja,

I made crab rangoons a couple of weeks ago, I missed them so! Wasn't a

very good girl about it, though ... although I DID use homemade cream

cheese, I also used fake crab (which I already had in the freezer - LOL

only time I eat it is in rangoons) and regular gyoza wrappers (which I also

already had) - I'm usually WAY too lazy to go making my own wrappers,

although maybe I'll make a project out of that someday - after YOU

experiment and report. Hehe.

If you're going to go that far, though, didn't Heidi say that the sorghum

will pretty much act like regular flour (except in bread-baking, I think)?

Otherwise, rice flour seems like it would at least be an interesting

alternative.

Oh yeah, the only other thing I put in mine was some green onions and a

smidgen of sesame oil. Your addition of garlic sounds even better.

MFJ

In a world where nothing is truly reasonable, nothing can be truly mad.

~Ian Holm, The Advocate

[Guest guest]

>

>>the only real thing i'm unsure of is the dough, since we're GF but also,

>>i've never made soaked-grain doughs before (we just gave that up when we

>>went NT), so i'm lacking any experiential knowledge of how to finagle the

>>dough...

>

>Since I eat no grains I can't help you there, but maybe Heidi can offer

>some advice.

Doughs for wrapping are tricky. The only one I know that really works

is Chebe bread ... I use the mix for some things like that. You

can probably make something similar, using tapioca flour,

but the Chebe mix is foolproof!

Also, I don't know what " rangoons " are, but they sell " rice wrappers " at most

Asian stores (and a lot of grocers) that make great rollups. They could

probably be fried too. They are like the ones you get with mushu pork.

You just dip them in hot water, lay them on a towel, and put in your filling.

-- Heidi Jean

[Guest guest]

>aarrrrg!!

>there's gluten in everything!

>(but also, fake crab is gross)

Costco has canned crab, lightly heated (of course,

it was cooked before, it was canned, so the

heat isn't really an issue) in the fridge section. Reasonable

price. Makes outstanding crab cakes. No gluten!

And yeah, using fake krab in sushi it the pits. Sushi would

be so nice, otherwise, but the krab contaminates even

the ones that don't have it in it.

-- Heidi Jean

[Guest guest]

see, heidi, i knew you'd know

this sounds like the easiest option yet (along with bacon-wrapping. cause

really, what *can't* you wrap in bacon?)

-katja

>Also, I don't know what " rangoons " are, but they sell " rice wrappers " at most

>Asian stores (and a lot of grocers) that make great rollups. They could

>probably be fried too. They are like the ones you get with mushu pork.

>You just dip them in hot water, lay them on a towel, and put in your filling.

>

>-- Heidi Jean

>

>

>

>

>

>

[Guest guest]

At 09:47 AM 2/27/04 -0800, you wrote:

>Also, I don't know what " rangoons " are, but they sell " rice wrappers " at most

>Asian stores (and a lot of grocers) that make great rollups. They could

>probably be fried too. They are like the ones you get with mushu pork.

>You just dip them in hot water, lay them on a towel, and put in your filling.

>

Those are what I was thinking of when I said try it with rice flour.

I've never tried getting those wrappers sealed up well enough to fry

without making a big mess.

MFJ

Any moment in which you feel like dancing is a perfect moment.

[Guest guest]

>Those are what I was thinking of when I said try it with rice flour.

>I've never tried getting those wrappers sealed up well enough to fry

>without making a big mess.

Wet the edges and " glue " them together. And/or use

a toothpick!

-- Heidi Jean

[Guest guest]

At 06:30 PM 2/27/04 -0800, you wrote:

>>I've never tried getting those wrappers sealed up well enough to fry

>>without making a big mess.

>

>Wet the edges and " glue " them together. And/or use

>a toothpick!

>

>-- Heidi Jean

>

Mmmmmmmm. Toothpick fried in lard. Mmmmmmmmmm.

*scampers away - quickly*

MFJ

Any moment in which you feel like dancing is a perfect moment.