Some vintage recipes are still being served…like crab rangoon, i.e., crab and cream cheese in a fried wonton wrapper. I was at a Chinese restaurant in Chicago in the spring and it was served. I didn’t know what it was and ate it…and spit it out. Otherwise the rest of the food was fine.
BTW, crab rangoon is not a Chinese or Chinese American dish. It was likely invented at Trader Vic’s. Coincidence, my uncle was executive chef at TV’s in Chicago for a number of years.
I love a well made crab rangoon, kitch factor be damned. The best one I have had a touch of curry powder added. Too many places around me seem to cheap out and use shredded carrot in place of even the fake krab, which makes it way, way too sweet!
I ordered Crab Rangoon in Boston, when I saw it on a menu in Chinatown, when I was out for dim sum with another Chowhound. I order it once in a blue moon. Not something I grew up with, but i enjoy it every so often. It’s a novelty for me.
It is common in the Prairies, but it isn’t that easy to find in Ontario.
Absolutely! Right now I have mortadella, coppa, salami, aged provolone, iceberg, and Cento hoagie spread in the fridge and decent tomatoes on the counter.
In the fifties and sixties my father would make a platter of quartered and stacked sandwiches. It was usually an assortment of tuna salad, cold roast beef with butter and piccalilli, deviled ham with hot mustard, cucumber and mayonnaise, and braunschweiger with Dusseldorf mustard. It was amazing how quickly those towers disappeared. I sometimes think of replicating it with hamburgers and hot dogs dressed different ways.
Didn’t know about Cento spread until I read your post. Think I’ll like that.
It, or other “hots,” is essential for building a hoagie.
