Ultraman

原帖由 rainbow-davie 於 2009-3-3 10:24 發表

hard to cook at home la.
1)  crab too large, and too hard to cut. u don't want to hurt yourself.
2)  it needs big wok
3)  requires big fire.

otherwise, just waste of money to cook at home.

Not really la. TnT has it on sale for the past weekend, it's only $9.99/lb, including cutting service, but the max size was like 7+/- lbs, but it's good for less people enjoying it at home themselves.
Regarding for the eating process, no need to cook the whole crab (all pieces) all at once. Just simply cook (eg: steam) the first dish in your regular wok, while you're eating the first dish put the second dish to cook...and so on (in this way, every dish would be fresh and hot, even better).

Hyde

原帖由 MyOMy 於 2009-3-3 09:41 發表
I saw most of the restaurants starts selling king crab, wonder when will this majestic animal disappear from the earth all together.

watch that crab fishing show on discovery.  there is a reason why we only have king crab to eat around this time of the year only.

Jennie

原帖由 kayllis 於 2009-3-3 01:19 發表
i think yi yuan (the one in the staples mall) should be quite good...
although the price is a bit expensive.. but they got an award for cooking the king crab ga..=w=

Last summer I went to this restaurant for its famous 'double-boiled soup'. Everything was fine until I finished visiting its washroom. When I opened the door to go out I saw a tiny creature dash out and disappear into a large wooden table top outside the washroom. It was a RAT. I was horrified. It had been there inside the washroom with me!

ariesbb

原帖由 Jennie 於 2009-3-3 13:33 發表


Last summer I went to this restaurant for its famous 'double-boiled soup'. Everything was fine until I finished visiting its washroom. When I opened the door to go out I saw a tiny creature dash out ...

下？唔係呀嘛＠＠
我去過好多次食雲吞麵都冇見過喎＠＠

somewhereintime

It might not as easy as what you think:
1.  King Crab under 10# are not that good
2.  Crab and lobster must be kill and cook immediately, definitely not  killed by the fish  monger because all the valuable fluids will be lost
3. You can boil or bake king crab at home, however,  steaming a whole king crab in residental  kitchen would be very challenging:  the coil stove top is only 8000 BTU, compare to 160,000 BTU at Chinese commercial stove. That is the reason why Cantonese must order stir-fry vegetables at Chinese restaurants even it is so unreasonably  expensive. Even the most skilled Chinese chefs are reluctant to stir-fry at home.  But then, very few of them would actually cook at home, I know thousands of them.

Ultraman

原帖由 somewhereintime 於 2009-3-3 12:53 發表
It might not as easy as what you think:
1.  King Crab under 10# are not that good
2.  Crab and lobster must be kill and cook immediately, definitely not  killed by the fish  monger because all the val ...

Not that your comment is not valid. But then, there should be no live lobsters and crabs sold in any of the markets/supermarkets for home users?

rainbow-davie

原帖由 Ultraman 於 2009-3-3 14:06 發表

Not that your comment is not valid. But then, there should be no live lobsters and crabs sold in any of the markets/supermarkets for home users?

well. what he mean, and what i mean are.. you can still do it.. You can still buy it and cook whatever way you like.
I just sya that this is not convinient & good for home cooking. too troublesome.
of course, some ppl don't mind..

ariesbb

原帖由 rainbow-davie 於 2009-3-3 14:18 發表


well. what he mean, and what i mean are.. you can still do it.. You can still buy it and cook whatever way you like.
I just sya that this is not convinient & good for home cooking. too troublesome. ...

同意。
之前買果返屋企煮，但我地冇叫海鮮檔斬件。
因為唔係返屋企即刻煮，所以唔想佢變壞。
果次係屋企，搞左一排先可以將佢分開。
D蟹太多刺，好難處理，桔到手都痛埋。

煮既時候又要分開幾隻鑊整。（無理由全部同一個煮法架嘛）
就算係全部同一煮法，但係單單只係D腳，一隻碟一隻鑊都蒸唔晒。
除非你買果隻好細啦，一般10+磅果D，屋企一隻鑊係唔夠用既。
加上唔係大廚，我覺得冇理由搵隻蟹黎搞飛，煮D新口味出黎。

somewhereintime

Mr. Ultraman, my friend
I do not have desire to argue, just to share my POV here.
You would always buy live lobsters and crabs and kill them yourself, I suppose.
When T & T first open, they offered free killing and frying crabs and lobsters,
but people prefer to do it themselves.
It is Cantonese tradition and myth, one should always keep the live stocks alive
until their time comes(or dinner time). you would not buy a live garoupa cleaned,
then keep it in the fridge for a few days before you cook it, right?
For Caucasian it is another story,  they eat TV dinner and cheap hamburger, what seafood?
all frozen,  Fish N' chips, Salmon,  Lobster Tail,  Shrimp rings, Snow crab legs,  I used to work for a Caucasian Seafood restaurant, they featured All-You-Can-Eat King Crab Dinner completed with salad bar, Seafood Chowder and Coffee,, for $9.99.   500 LBs  King Crab Legs sold a week.

[ 本帖最後由 somewhereintime 於 2009-3-3 14:31 編輯 ]

Ultraman

原帖由 somewhereintime 於 2009-3-3 13:26 發表
Mr. Ultraman, my friend
I do not have desire to argue, just to share my POV here.
You would always buy live lobsters and crabs and kill them yourself, I suppose.
When T & T first open, they offered fr ...

Don't worry, I like open discussion over meaningless argument.

As I said, I can easily buy live king crab with cutting service in TnT, which I personally think the cutting job is the most difficult part for me to cook at home. Actually, my previous comment is not from my daydream imagination, but I've been buying and cooking it as mentioned for many years already. Of course, I'm not going to host a party and invite guests to come over, this is only to serve my own enjoyment and need. I don't have awarding winning cooking skills but hey, I am very satisfied for what I've been doing, and I feel I didn't waste any penny spent on the king crab. To me, the cooking work (usually steam and/or oven bake and/or shabu shabu) is just simple to do in my self satisfaction way.

Of course, many people prefer to eat king crab in their favorite restaurant(s) for less work and better taste of food. The only possible concern could be the cheat on weight. However, it is impossible for a small family to finish up a 12 to 15+ lbs king crab with side dishes in one meal and thus there would be leftover for another day anyways, which according to some people's pov the leftover crab won't be fresh and it's a kind of waste. To me, I have a relatively small family, and I enjoy warm and cozy home environment (for eg. I can match with whatever wine as well as watching TV/DVD or listen to music at the same time) rather than crowded with many other people in a restaurant for consuming king crab (doesn't mean I won't go to restaurant at all).
Regardless many people prefer to eat king crab in restaurant, king crab in TnT gone fast that their stock can't usually last for the whole weekend. Why? While many people think it's too much panic to cook themselves (which is valid to them), many people buy and cook at home (also valid to them).

Our discussion's aim is, if lyk wants to know which restaurant serves good king crab, we give suggestion and our sharing. If lyk wants to know how can it works at home, we also give suggestion and our sharing. No conflicts.