Thread: More Product Fraud - Banyan Foods

Sqwertz wrote:
>
> On Wed, 26 Sep 2012 13:05:57 -0500, Nunya Bidnits wrote:
>
> > I'm thinking grilled veggies in a deep fried wonton for the American Royal
> > Barbecue, vegetable side dish contest (weekend after next). I've been doing
> > grilled veggie empanadas but it's been problematic. The filling used grilled
> > sweet and hot peppers, grilled street corn off the cob, onions, tomatoes,
> > roasted garlic, cream cheese, and chihuaha or oaxacan melting cheese,
> > garnished with kosher salt and cotija cheese crumbles. Not sure the wonton
> > wrappers would hold up though.
>
> You would have to seal them really well - maybe with a cornstarch
> paste - and keep the moisture down. Fat inside is OK.

I wouldn't use cornstarch, just a wide and well-moistened
margin, and let them sit for a little while before frying
instead of frying immediately, to give time for the seal
to take. Definitely keep the moisture in the filling low,
because that causes steam which makes the wonton swell up
and burst. For some types of filling, it's helpful to
pan-fry it to drive off the moisture before making the
wontons. You can make a simple and tasty filling by
breaking up some pork breakfast sausages and frying them
with chopped parsley. Some chopped water chestnuts would
give it a more interesting texture, but pork and parsley
are pretty good by themselves.

> I have trouble just keeping crab rangoon from bursting. But I'm a
> chronic overstuffer.

Overstuffing definitely will cause a cream-cheese-based
stuffing to burst. You need to show restraint.

Sqwertz wrote:
>
> I most recently used them to make pot stickers last week. And you
> can't use two wrappers to make anywhere near proper pot stickers.
>
> Here they are with a few upturned so you can see the crunch:
>
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>

Oh man@! Yum. Care to give a recipe for all that? I'm mainly interested
in the hot dipping sauce.

I whipped up a dipping sauce last night by memory to use with a veggie
eggroll. It was ok but not all that. I wanted something other than duck
sauce. A hot Thai sauce might be nice in the future.

G.

On Sep 26, 9:58*pm, Mark Thorson <nos...@sonic.net> wrote:
> Sqwertz wrote:
>
>
> > I have trouble just keeping crab rangoon from bursting. *But I'm a
> > chronic overstuffer.
>
> Overstuffing definitely will cause a cream-cheese-based
> stuffing to burst. *You need to show restraint.

The origins of crab rangoon are shrouded in mystery. In St. Louis,
the Chinese takeouts have this truly horrible item called a St. Paul
Sandwich:
"The sandwich consists of an egg foo young patty (made with mung bean
sprouts and minced white onions) served with dill pickle slices, white
onion, mayonnaise, lettuce, and tomato between two slices of white
bread."
source-- http://en.wikipedia.org/wiki/St._Paul_sandwich

--Bryan http://www.intrade.com/v4/misc/scoreboard/

"Nunya Bidnits" wrote in message news:k3v392$7f8$[email protected]..

Sqwertz <[email protected]> wrote:
> On Tue, 25 Sep 2012 22:19:16 -0400, pavane wrote:
>
>> "Brooklyn1" <Gravesend1> wrote in message
>> news:[email protected]..
>>> Mark Thorson <[email protected]> wrote:
>>>
>>>> Malcom \"Mal\" Reynolds wrote:
>>>>>
>>>>> Inability to answer questions noted
>>>>
>>>> I'll spill the beans. A wonton is made
>>>> by folding the wonton wrapper over the
>>>> filling so that one corner of the wrapper
>>>> meets its diagonally opposite corner.
>>>> With a square wrapper, the edges line up
>>>> perfectly. With a rectangular wrapper,
>>>> they don't.
>>>
>>> Someone with an IQ would use two wrappers and make ravioli style
>>> wontons... the only thing that makes it a wonton anyway is the
>>> oriental seasoned filling. Learn to compromise and make kreplach.
>>> <G>
>>
>> Dumbass response of the month, at least. If a company cheats you,
>> just pretend you are making something different with it, and go on
>> whistling "If I only had a brain..."
>
> I most recently used them to make pot stickers last week. And you
> can't use two wrappers to make anywhere near proper pot stickers.
>
> Here they are with a few upturned so you can see the crunch:
>
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> And the factory floor, which will visually explain why you need square
> wrappers:
>
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> -sw

Have you ever tried deep frying those dumplings? I wonder if they stay
together or burst open.
*********************
You've never had a fried wonton?! Of course fried wontons aren't filled
with vegetables.

Jill

jmcquown <[email protected]> wrote:
> "Nunya Bidnits" wrote in message news:k3v392$7f8$[email protected]..
>
> Sqwertz <[email protected]> wrote:
>> On Tue, 25 Sep 2012 22:19:16 -0400, pavane wrote:
>>
>>> "Brooklyn1" <Gravesend1> wrote in message
>>> news:[email protected]..
>>>> Mark Thorson <[email protected]> wrote:
>>>>
>>>>> Malcom \"Mal\" Reynolds wrote:
>>>>>>
>>>>>> Inability to answer questions noted
>>>>>
>>>>> I'll spill the beans. A wonton is made
>>>>> by folding the wonton wrapper over the
>>>>> filling so that one corner of the wrapper
>>>>> meets its diagonally opposite corner.
>>>>> With a square wrapper, the edges line up
>>>>> perfectly. With a rectangular wrapper,
>>>>> they don't.
>>>>
>>>> Someone with an IQ would use two wrappers and make ravioli style
>>>> wontons... the only thing that makes it a wonton anyway is the
>>>> oriental seasoned filling. Learn to compromise and make kreplach.
>>>> <G>
>>>
>>> Dumbass response of the month, at least. If a company cheats you,
>>> just pretend you are making something different with it, and go on
>>> whistling "If I only had a brain..."
>>
>> I most recently used them to make pot stickers last week. And you
>> can't use two wrappers to make anywhere near proper pot stickers.
>>
>> Here they are with a few upturned so you can see the crunch:
>>
>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>
>> And the factory floor, which will visually explain why you need
>> square wrappers:
>>
>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>
>> -sw
>
> Have you ever tried deep frying those dumplings? I wonder if they stay
> together or burst open.
> *********************
> You've never had a fried wonton?! Of course fried wontons aren't
> filled with vegetables.

What makes you think I've never had a fried wonton?

The filling matters. And these are more of a dumpling, which would usually
be steamed or "pot stuck". (I figured it was ok to convert pot sticker to a
verb, heh.. for lack of a better short description of the action. It's not
really a braise or a fry.)

MartyB

On 9/27/2012 10:21 AM, Nunya Bidnits wrote:
> jmcquown <[email protected]> wrote:
>> "Nunya Bidnits" wrote in message news:k3v392$7f8$[email protected]..

>> Have you ever tried deep frying those dumplings? I wonder if they stay
>> together or burst open.
>> *********************
>> You've never had a fried wonton?! Of course fried wontons aren't
>> filled with vegetables.
>
> What makes you think I've never had a fried wonton?
>
> The filling matters. And these are more of a dumpling, which would usually
> be steamed or "pot stuck". (I figured it was ok to convert pot sticker to a
> verb, heh.. for lack of a better short description of the action. It's not
> really a braise or a fry.)

Crab rangoon is deep fried, no?

nancy

Nancy Young <[email protected]> wrote:
> On 9/27/2012 10:21 AM, Nunya Bidnits wrote:
>> jmcquown <[email protected]> wrote:
>>> "Nunya Bidnits" wrote in message news:k3v392$7f8$[email protected]..
>
>>> Have you ever tried deep frying those dumplings? I wonder if they
>>> stay together or burst open.
>>> *********************
>>> You've never had a fried wonton?! Of course fried wontons aren't
>>> filled with vegetables.
>>
>> What makes you think I've never had a fried wonton?
>>
>> The filling matters. And these are more of a dumpling, which would
>> usually be steamed or "pot stuck". (I figured it was ok to convert
>> pot sticker to a verb, heh.. for lack of a better short description
>> of the action. It's not really a braise or a fry.)
>
> Crab rangoon is deep fried, no?
>
> nancy

Yes, with a thicker wrapper like egg roll wrappers. Easier to handle, but
just too thick. I'm wanting a thin wrapper like spring rolls.

MartyB

Sqwertz <[email protected]> wrote:
> On Wed, 26 Sep 2012 13:05:57 -0500, Nunya Bidnits wrote:
>
>> I'm thinking grilled veggies in a deep fried wonton for the American
>> Royal Barbecue, vegetable side dish contest (weekend after next).
>> I've been doing grilled veggie empanadas but it's been problematic.
>> The filling used grilled sweet and hot peppers, grilled street corn
>> off the cob, onions, tomatoes, roasted garlic, cream cheese, and
>> chihuaha or oaxacan melting cheese, garnished with kosher salt and
>> cotija cheese crumbles. Not sure the wonton wrappers would hold up
>> though.
>
> You would have to seal them really well - maybe with a cornstarch
> paste - and keep the moisture down. Fat inside is OK.
>
> I have trouble just keeping crab rangoon from bursting. But I'm a
> chronic overstuffer.
>
> -sw

The more I think about it the more it makes sense to use spring roll
wrappers. I did it four years ago for the Royal (veggie) and Great American
(appetizer, any filling, second place). What I'm wanting to do is get the
fire roasted veggies into an interesting "delivery vehicle". The veggie comp
only allows 7% meat content max. So I'm thinking about grilling chicken
skin, then dropping in the fryer for a minute to totally crisp it, and then
chopping it up into the mix. Or maybe drop some pulled pork into the fryer,
(thinking into the keyboard here), now this is channeling a carnitas spring
roll! Anyway, I also can have salty smoked brisket cooking juices, or pork,
(smoke, then finish in a foiled pan to create the jus) for a dipping sauce,
or I could just serve with a duck sauce, or something else.

Originally the concept for the filling was as a vehicle for Mexican style
street corn cut from the cob to make a filling with the other fire roasted
goodies. But over time it has wandered away from the emphasis on the corn.
Maybe I should revert a bit. Or not.

I don't mind if it has asian flavor notes but being part of a barbecue
contest, I don't want to lose the fire roasted flavor or screw up the flavor
profile with something contradictory. (Sides don't have to be "barbecued"
but OTOH context is important, as is offering something unusual.)

To that end I'm fairly happy with the previous filling I used for deep fried
empanadas, which was more mexican due to the seasonings and cheeses used.
But the empanadas were problematic in that environment. (I used very fresh
steam-softened tortillas for the wrapper, where "Discos" empanada crusts
just did not fry well. Tortillas give mixed results, some great scores, some
not so much)

Thinking into the keyboard again, why couldn't I use spring roll wrappers,
and the mexican style finish? The grilled corn, onions, and peppers worked
very well with chipotle, ancho paste, lime juice, cream cheese, and melting
cheese. Hmm. I've got some testing to do, 10 days to deadline.

Butternut or red kuri squash filling in a spring roll wrapper packet? Hmm.
The mad scientist in me gets loose every year about this time. Thart's where
the potato tacos came from that won first place last year. ;-) (Potato is a
different comp category, we do veg, potato, and beans.)

I'm open to ideas. ;-)

MartyB

On Sep 27, 11:17*am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
>
> The more I think about it the more it makes sense to use spring roll
> wrappers. I did it four years ago for the Royal (veggie) and Great American
> (appetizer, any filling, second place). What I'm wanting to do is get the
> fire roasted veggies into an interesting "delivery vehicle". The veggie comp
> only allows 7% meat content max. So I'm thinking about grilling chicken
> skin, then dropping in the fryer for a minute to totally crisp it, and then
> chopping it up into the mix.

Chicken skin is spectacular. Best tasting part of the bird.
>
> MartyB

--Bryan

Bwrrrryan wrote:
>
>Chicken skin is spectacular. Best tasting part of the bird.

Reminds you of foreskin! <G>

In article <[email protected]>,
Bryan <[email protected]> wrote:

> On Sep 27, 11:17*am, "Nunya Bidnits" <nunyabidn...@eternal-
> september.invalid> wrote:
> >
> > The more I think about it the more it makes sense to use spring roll
> > wrappers. I did it four years ago for the Royal (veggie) and Great American
> > (appetizer, any filling, second place). What I'm wanting to do is get the
> > fire roasted veggies into an interesting "delivery vehicle". The veggie comp
> > only allows 7% meat content max. So I'm thinking about grilling chicken
> > skin, then dropping in the fryer for a minute to totally crisp it, and then
> > chopping it up into the mix.
>
> Chicken skin is spectacular. Best tasting part of the bird.
> >
> > MartyB
>
> --Bryan

Jewish Bacon

On Thu, 27 Sep 2012 11:17:45 -0500, Nunya Bidnits wrote:

> The more I think about it the more it makes sense to use spring roll
> wrappers. I did it four years ago for the Royal (veggie) and Great American
> (appetizer, any filling, second place). What I'm wanting to do is get the
> fire roasted veggies into an interesting "delivery vehicle". The veggie comp
> only allows 7% meat content max. So I'm thinking about grilling chicken
> skin, then dropping in the fryer for a minute to totally crisp it, and then
> chopping it up into the mix. Or maybe drop some pulled pork into the fryer,
> (thinking into the keyboard here), now this is channeling a carnitas spring
> roll! Anyway, I also can have salty smoked brisket cooking juices, or pork,
> (smoke, then finish in a foiled pan to create the jus) for a dipping sauce,
> or I could just serve with a duck sauce, or something else.

Did you see the pulled pork egg rolls I did last night? The one on
the left is a regular pork and shrimp egg roll with Mae Ploy +
sriracha. The one on the right is pulled pork with sauce and onions,
with extra "Carolina" sauce for dipping.

http://www.flickr.com/photos/sqwertz...ream/lightbox/

I was going to add cole slaw to the BBQ pork egg rolls but it was a
last minute thing (had extra wrappers) and I didn't have any slaw
handy. I did need more wetness.
>
> Thinking into the keyboard again, why couldn't I use spring roll wrappers,
> and the mexican style finish? The grilled corn, onions, and peppers worked
> very well with chipotle, ancho paste, lime juice, cream cheese, and melting
> cheese. Hmm. I've got some testing to do, 10 days to deadline.
>
> Butternut or red kuri squash filling in a spring roll wrapper packet?

What do you mean by spring roll wrapper? They are made from flour and
are meant to be fried. *Summer* roll wrappers (Banh trang) are the
rice and tapioca one that are not cooked. At some point in the late
80's the translations got screwed up and now everybody mistakes spring
rolls for summer rolls.

-sw

On Thu, 27 Sep 2012 07:43:04 -0400, Gary wrote:

> Sqwertz wrote:
>>
>> I most recently used them to make pot stickers last week. And you
>> can't use two wrappers to make anywhere near proper pot stickers.
>>
>> Here they are with a few upturned so you can see the crunch:
>>
>> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>>
>
> Oh man@! Yum. Care to give a recipe for all that?

I don't do recipes.

-sw

On Thu, 27 Sep 2012 05:20:48 -0700 (PDT), Bryan wrote:

> In St. Louis,
> the Chinese takeouts have this truly horrible item called a St. Paul
> Sandwich:
> "The sandwich consists of an egg foo young patty (made with mung bean
> sprouts and minced white onions) served with dill pickle slices, white
> onion, mayonnaise, lettuce, and tomato between two slices of white
> bread."

That sound much more edible than Milwaukee's claim to sandwich fame -
The Cannibal Sandwich made from raw ground beef:

http://www.travelchannel.com/destina...waukee?page=13

-sw

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> ..................
> What do you mean by spring roll wrapper? They are made from flour and
> are meant to be fried. *Summer* roll wrappers (Banh trang) are the
> rice and tapioca one that are not cooked. At some point in the late
> 80's the translations got screwed up and now everybody mistakes spring
> rolls for summer rolls.
> ..................

Orlando has two excellent Pho houses downtown,
Little Saigon and Pho 88. Little Saigon calls them
Summer Rolls; Pho 88 calls them Spring Rolls. Both
quite authentic restaurants. Go figure.

pavane

"pavane" <[email protected]> wrote in message
news:MM29s.714203$[email protected]..
>
> "Sqwertz" <[email protected]> wrote in message
> news:[email protected]..
>> ..................
>> What do you mean by spring roll wrapper? They are made from flour and
>> are meant to be fried. *Summer* roll wrappers (Banh trang) are the
>> rice and tapioca one that are not cooked. At some point in the late
>> 80's the translations got screwed up and now everybody mistakes spring
>> rolls for summer rolls.
>> ..................
>
> Orlando has two excellent Pho houses downtown,
> Little Saigon and Pho 88. Little Saigon calls them
> Summer Rolls; Pho 88 calls them Spring Rolls. Both
> quite authentic restaurants. Go figure.
>
> pavane

Oh yeah, both refer to the uncooked rice wrapper
rolls, served with the peanut /hoisin sauce.

On Thu, 27 Sep 2012 16:42:33 -0400, "pavane" <[email protected]>
wrote:

>
>"pavane" <[email protected]> wrote in message
>news:MM29s.714203$[email protected]..
>>
>> "Sqwertz" <[email protected]> wrote in message
>> news:[email protected]..
>>> ..................
>>> What do you mean by spring roll wrapper? They are made from flour and
>>> are meant to be fried. *Summer* roll wrappers (Banh trang) are the
>>> rice and tapioca one that are not cooked. At some point in the late
>>> 80's the translations got screwed up and now everybody mistakes spring
>>> rolls for summer rolls.
>>> ..................
>>
>> Orlando has two excellent Pho houses downtown,
>> Little Saigon and Pho 88. Little Saigon calls them
>> Summer Rolls; Pho 88 calls them Spring Rolls. Both
>> quite authentic restaurants. Go figure.
>>
>> pavane
>
>Oh yeah, both refer to the uncooked rice wrapper
>rolls, served with the peanut /hoisin sauce.

Is Pho 88 more Central Vietnam cuisine? I was near Danang in
69-70 and the uncooked rolls the kids sold us were called Spring
rolls.

I couldn't figure out why every time I ordered them here they came
cooked. [I *much* prefer the uncooked ones- dipped in some black,
garlicky, salty, Nuoc-Mam based sauce that I haven't made in ages]

Jim

"Jim Elbrecht" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 27 Sep 2012 16:42:33 -0400, "pavane" <[email protected]>
> wrote:
>
>>
>>"pavane" <[email protected]> wrote in message
>>news:MM29s.714203$[email protected]..
>>>
>>> "Sqwertz" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> ..................
>>>> What do you mean by spring roll wrapper? They are made from flour and
>>>> are meant to be fried. *Summer* roll wrappers (Banh trang) are the
>>>> rice and tapioca one that are not cooked. At some point in the late
>>>> 80's the translations got screwed up and now everybody mistakes spring
>>>> rolls for summer rolls.
>>>> ..................
>>>
>>> Orlando has two excellent Pho houses downtown,
>>> Little Saigon and Pho 88. Little Saigon calls them
>>> Summer Rolls; Pho 88 calls them Spring Rolls. Both
>>> quite authentic restaurants. Go figure.
>>>
>>> pavane
>>
>>Oh yeah, both refer to the uncooked rice wrapper
>>rolls, served with the peanut /hoisin sauce.
>
> Is Pho 88 more Central Vietnam cuisine? I was near Danang in
> 69-70 and the uncooked rolls the kids sold us were called Spring
> rolls.
>
> I couldn't figure out why every time I ordered them here they came
> cooked. [I *much* prefer the uncooked ones- dipped in some black,
> garlicky, salty, Nuoc-Mam based sauce that I haven't made in ages]
>
> Jim

I have no idea about the styles of cuisine. Little Saigon is a warmer,
friendlier restaurant and easily my choice. Once in Little Saigon
I asked the difference between the two names and my server told
me that I wanted the summer rolls. OK. Then I asked a server in
Pho 88 and he told me that "we call them both." OK. I didn't go
beyond those two questions.

pavane

On 2012-09-27, pavane <[email protected]> wrote:

> Little Saigon and Pho 88.

I wonder if Pho 88 is a chain or jes a popular name. Seems there were
more than a couple Pho 88s around the US. Ranch 99 is a very popular
sprmkt chain in SFBA. Are double numbers a common/popular Asian naming
practice? Jes curious.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/