Texas sheet cake. Get Recipe!
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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Wednesday, May 23, 2018
What Is the Difference Between Crab and Krab?
If you’re anything like me, not much beats cracking into a bucket of sweet crabs at one of Florida’s famed outposts, like Ft. Lauderdale’s Rustic Inn or famous Joe’s Stone Crab. Not to be outdone are the fleeting soft-shelled version found further north in Maryland or Peekytoes pulled from the cold waters of Maine and Massachusetts.
It turns out there are, indeed, quite a few people like me and crab continues to be one of the most in-demand and celebrated seafoods both stateside and abroad. In places like Japan and Indonesia, it’s both a delicacy and staple and some foodies travel to Sri Lanka just for the mud crab curry.
Because of this voracious demand and a supply that teeters at the whim of climate change, extreme weather patterns (see: climate change), and even politics, crab prices—already high by seafood standards—can reach astronomical levels. The revered Alaskan King Crab sells for as much as $50 a pound and don’t forget how much of that weight is shell. It’s all enough to make one a little, well, crabby.
Fresh steamed snow crab legs, Koenig aus Japan/Shutterstock
Enter Krab (or imitation crab meat). Maybe you’ve seen it in the frozen foods section of your local grocer or noticed it subbed in, perhaps slyly, in a California Roll where you assumed regular crab would be. But what is it, exactly, besides an economic solution to a culinary quandary? And how does it differ from regular crab in taste, texture, and nutrition and, most importantly, should you eat it?
Imitation crab, “Krab” or “crab stick,” as it’s often called is, of course, decidedly not crab at all, as the name suggests. In most cases it’s something called “Surimi:” a puree of whitefish, generally pollack or similar, which is cooked, ground into a paste along with glutinous fillers, corn, sugar, starches, and seasonings, and molded into various shapes to replicate the real stuff. If tuna is indeed “the chicken” of the sea, well then Krab might very well be the “hot dog.”
Crab sticks or surimi, Bayurov Alexander/Shutterstock
Imitation crab is naturally far more inexpensive than fresh or even canned crab (an 8-oz. bag runs anywhere from $3-10) and though the general flavor is similar, any chef, gourmand, or other person with functioning taste buds will tell you the texture is far more dense and rubbery, where real crab is flakey to the touch. Because of the noticeable difference, crab stick is often served strategically in dishes with ingredients to mask its shortcomings, like the aforementioned California Roll or seafood salads slicked with mayonnaise.
A few popular brands on the market include Trans Ocean and Louis Kemp, the latter of which makes something of a plea via its website to consider that at the very least it’s not “fake” or “artificial” as some might suggest. This is true; its base ingredient is technically seafood, but it’s important to note that because because many brands use wheat-based glutens to achieve a desired texture, most imitation crab products are not gluten-free like real crabmeat and contain higher carbohydrate and sugar counts with less protein.
Quite a few also contain MSG, a notorious sodium substitute used often in budget-friendly Chinese cooking. Included on a very short list of bragging rights, imitation crab spoils far less quickly and most versions are safe for those with a shellfish allergy.
So the question remains, should you cook with or eat imitation crab meat? Most chefs I spoke with unsurprisingly said no, certainly not if you can help it, and there’s absolutely nothing that compares to the real thing. But in a pinch, and for a dish where the the ‘crab’ can hide out a little, it just may suffice.
Hey, imitation is the sincerest form of flattery, after all.
Speaking of imitation this California Roll Salad mimics the flavors of the Americanized version of a sushi roll and calls for real-deal crab meat instead. Get the recipe.
Chowhound
For these Easy Crab Cakes you’re ok using canned crab, but if you can get your hands on the real stuff, go for it! Get our Easy Crab Cakes recipe.
Sainsbury’s
Crab curry is arguably my favorite food on the planet. This recipe pulls from Sri Lanka’s much-celebrated version. Get the recipe.
Chowhound
If you find yourself blessed with a bounty of fresh crab on a hot summer afternoon, don’t be afraid to keep it simple as with our Steamed Dungeness Crab recipe.
Chowhound
Not-exactly-diet-friendly Hot Crab Dip is a crowd pleaser featuring one of seafood’s very best friends: Old Bay Seasoning. Get our Hot Crab Dip recipe.
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Tuesday, May 22, 2018
Get Recipe!
Get Recipe!
Publix Hilariously and Stupidly Censors ‘Summa Cum Laude’ on Graduation Cake
With commencement season in full swing, graduates all across the country are earning well-deserved diplomas, and even more well-deserved cake. (I mean what’s the point of finishing school if we don’t get some dessert out of it?) But when honor student Jacob Koscinski received his cake at a graduation celebration, he was a bit more than surprised at its message.
According to a report in the Washington Post, Jacob’s mother, Cara Koscinski, ordered the cake from Publix’s online system and requested the icing read, “Congrats Jacob! Summa Cum Laude Class of 2018.”
But the supermarket chain was weary of one specific “c” letter word and flagged it in its system. In Latin, cum is the preposition “with,” as in summa cum laude, “with the highest distinction;” a common academic honor bestowed on top students. However, the algorithm flagged it, unable to detect the word’s meaning in that context, deeming it profane.
Cara had a feeling that might happen, but she had a back-up plan. In the “special instructions box” listed on the website, she explicitly stated the meaning of the phrase, including a link to the term’s history. She assumed all would go well. She assumed wrong.
In place of “cum,” three hyphens appeared on the cake, reading “Summa ––– Laude.”
Come the big day, Cara’s husband picked up the cake for the party and, wanting to trust in humanity’s basic reading comprehension skills, neither of them checked it before dessert time. Cue major familial embarrassment as the graduate was presented with censored supermarket sheet cake. As a result, grandma even learned a new vocab word.
You can read her entire Facebook post about the incident below:
While Publix did eventually refund the Koscinskis, the entire ordeal is humiliating and just flat out ridiculous. We’ve seen our fair share of cake fails over the years but this one, er, really takes the cake!
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A Comprehensive Guide to Barbecue Sauces Across the Country
Summer is right around the corner. Heck, depending on the day, it might already feel like summer near you. And you know what that means? It’s barbecue season! You ever think about the word “barbecue?” It’s a crazy word because it has so many applications. It refers to a cooking process, the implement used to cook, a meal, a gathering, and a condiment. Holy smokes! Maybe it would just be easier to talk about what barbecue isn’t! Anyway, I’m going to be narrowing down the subject of this piece to the condiment variation of barbecue—barbecue sauce.
You know that scene in “Wedding Crashers” where Jeremy (Vince Vaughn) talks about his love for maple syrup? When it comes to condiments, I feel about barbecue sauce the way Jeremy feels about syrup. You can pretty much put it on anything—sandwiches, salads, even pizza (hello, barbecue chicken pizza)!
There’s probably no better item to put barbecue sauce on than authentic, slow-cooked barbecue. That being said, grilled meat is a close second. As an aside, barbecued meat is not the same as grilled meat. Barbecued meat is cooked over indirect heat over the course of several hours. Grilled meat, on the other hand, is cooked over direct heat for a matter of minutes. Nevertheless, whether it’s the smoky flavor of the ‘cue or the flame-kissed flavor of the grilled variety, barbecue sauce pairs perfectly with both.
Like the method, and the varied meat types and preparations, the condiment has regional influence. That’s why some sauces are thick, whereas others are watery; why some sauce is red, while others are more yellow; or why some are sweet, and others are spicy. This is another reason why barbecue sauce is so wonderful—its diversity. With all due respect to Heinz and Hunt’s, ketchup is, well, ketchup. Not so with barbecue sauce! As a result, you can have a completely different gastronomic experience, sometimes within the same meal, simply by using a different regional sauce.
As we approach Memorial Day, the unofficial start of summer, and the opening of cook-out season, I’d suggest kicking your meal up a notch by including a few types of sauce for the enjoyment of your guests. And if you really want to impress, try making some at home. Here are several regionally inspired ideas:
Countryside Cravings
When the average American who resides in a place outside of any of the regions specified by this article thinks of barbecue sauce, there’s a solid chance they’re thinking of the stuff made famous in Kansas City. It’s sweet, tomatoey, and fairly thick. Overall, it’s the stuff that put barbecue sauce on the map. Get the recipe.
Ernesto Andrade/flickr
Compared to the K.C. stuff, the St. Louis sauce is going to be a bit thinner. Still sweet and tomatoey, it’s going to have a little more tanginess. And compared to some of the other types of sauces on the list, it’s going to minimize smokiness. If you’re not a fan of how thick Kansas City sauce can be, St. Louis sauce isn’t a bad move. Get the recipe.
Countryside Cravings
To say there’s one sauce typical of Texas is nuts. Everything is bigger in Texas, and that goes for the diversification of barbecue sauce as well. But, a few things that Texas sauces have in common are that they are on the spicier side, they’re on the smokier side, and they’re on the thinner (consistency) side (at least compared to K.C. sauce). There are some purists in Texas who don’t care to use sauce at all, but the reality is sauce is good, and Texans know it. Get the recipe.
101 Cooking for Two
This sauce is going to be more “typical” than “atypical,” which is to say it’s going to have some sweetness, and it’s going to feature tomato. On average, it’s going to be a bit thicker and sweeter than the Texas sauce, and a bit spicier and thinner than the Kansas City sauce. If you like St. Louis sauce, but could go for a little more kick, Memphis sauce is your best best. Get the recipe.
Noble Pig
Unless you’re from one of these regions, the next three sauces are not likely to come to mind when you conjure up barbecue sauce. More’s the pity! North Carolinians favor a thin, vinegar-based sauce with a little kick. As a result, it’s going to register high on the tangy scale. Get the recipe.
Chili Pepper Madness
What can I say? The Carolinas just do barbecue sauce differently. Where the North Carolinians favor a watery, vinegary sauce, the South Carolinians prefer a yellow sauce that features mustard. That’s right, I said mustard. If you haven’t tried it, you need to. The mustard and sweet flavors mix exceptionally well to create a tangy treat for your barbecued meat. Someone really should use that as a slogan. Get the recipe.
Southern Bite
Take everything you thought you knew about barbecue sauce and throw it out the window. This is the stuff of legend, concocted by barbecue pioneer, Big Bob Gibson. If you’re in the mood for a white mayo-based sauce, this is the one for you. Get the recipe.
Tip: If you are looking to serve sauce, your best bet may actually be to leave it on the side. If you want to apply your sauce to the meat, you likely want to do so in the last few minutes of preparation. Personally, I like to slow-cook the meat, then brush with sauce, and finish on the grill or in the broiler for about 10 minutes.
As you start planning your summer gatherings, whether you call them barbecues or cookouts, make sure you have an ample supply of barbecue sauce. To impress your guests, make a homemade batch yourself. To really blow them away, make an assorted variety. They’ll thank you and probably ask for your recipes!
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What Is the Difference Between Being a Vegan and a Vegetarian?
Vegans and vegetarians both take a lot of heat from carnivores for not eating meat, but despite equal levels of derision they may experience, there are some crucial difference between the two groups.
In terms of dietary restrictions, neither group eats meat, poultry, or fish. However, vegans take things a step further than vegetarians and exclude all products derived from animals from their diet. This includes all dairy products, eggs, and honey.
If you’re concerned about protein intakes on vegan and vegetarian diets, rest-assured that proteins from plant-based products are just as abundant and effective as their meat-based counterparts. Chia seeds, quinoa, lentils, and leafy greens are all amazing sources of the nutrient (and they come without risk of clogged arteries). As long as nutritional requirements are met, both vegan and vegetarian diets offer an array of health benefits, including a reduced risk of heart disease.
In terms of meat replacements, there’s a vast spectrum of options that are a far cry from tofu (Not that there’s anything wrong with tofu!). Seitan, a wheat gluten-based food, is an amazing substitute, as is tempeh, a fermented soy-based food that’s less processed than tofu. Or you can splurge for a new high-tech Beyond Burger for a “fake meat that bleeds” option, which is perfect for a junk food-obsessed veg-head.
If you’re looking to make the plunge to a meatless lifestyle, be it vegetarian or vegan, the following recipes could be of delicious use along the way.
Teriyaki Tofu and Veggie Stir-Fry
This stir-fry is hearty, healthy, and filling. It’s a quick and easy no-brainer loaded with lots of veggies. Get our Teriyaki Tofu and Veggie Stir-Fry recipe.
Pad Thai
No matter what your diet entails, this classic Thai dish is perfect. It’s also incredibly adaptable; sub tofu for meat or eggs and you have a winner. Get our Pad Thai recipe.
Seitan Piccata
Let garlic, onions and lemon enhance the taste of seitan with this veg-friendly take on a classic piccata sauce. Get our recipe for Seitan Piccata.
Cajun-Spiced Tempeh Po’ Boys
A classic New Orleans sandwich made with a vegan twist. What’s not to love? Get our recipe for Cajun-Spiced Tempeh Po’ Boys.
Red Bell Peppers Stuffed with Seitan, Roasted Tomatoes, and Rice
With this recipe, you can fit an entire meal into a pepper. The sweetness of the bell pepper also complements the savory, cumin spice blend quite nicely. Get our recipe for Red Bell Peppers Stuffed with Seitan, Roasted Tomatoes, and Rice.
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