Monday, March 12, 2018

Culinary Corner - Ancient Chinese Rangoonness.

Being hungry again a half hour after eating Chinese food isn't about the food being Chinese – it's about you being American.

I'm always hungry for more Chinese, so in my sixth attempt at cooking I made one of my favorite starters: crab and cream cheese wontons.

Here's what you get when you sup at Matt Shevin's place: while most restaurants use three-parts cream cheese to one-part crab meat, I went 50/50. I'm a giver.

Also, once again, I made the wrappers from scratch. It's the most tedious process of all, but I'm a monster that can't be stopped. Speaking of which, I fried my middle finger during the whole process:
 I add ice to every list of ingredients just in case.

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