rainbow-davie

haha..wong fu cheng   is known for bad quality food..

my suggestion, don't go to those $8 or $9 crab.  go for $10 - $12 ones.

rainbow-davie

原帖由 Ultraman 於 2009-3-3 02:29 發表

Nothing personal. But I wonder, isn't cooking a king crab could be very easy to do? The main thing is to cook a live crab instead of a already-dead one. Then the simplest way is to put some fresh gar ...

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.

rainbow-davie

原帖由 low_B 於 2009-3-3 11:12 發表
I can tell you that almost every restaurant will cheat on weight ga la, depend less or more ge je

Yes. you are right.
however, usually those restaurants selling for higher price are those one that have better name (or more high class).
some cheap restaurants pre-CUT the crab.  so, whichever table needs it, they can cook it right away.  
For king crab, you have to chop it & cook it fresh. (same as other seafood).   So, as long as  you can make sure the restaurant you go really catch the crab, cut it & cook it fresh, then you will have a good dinner.

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..

rainbow-davie

原帖由 Ultraman 於 2009-3-3 15:02 發表

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 ...

yes.. you are right.. however, it seems that you are the first one talking about cooking at home, not about which restaurant to go ...

rainbow-davie

上年試過金如意幾好.

rainbow-davie

went to 陶陶居.  ok gam la. 但就只可以選清蒸或蒜蓉.   椒鹽或上湯..

rainbow-davie

原帖由 somewhereintime 於 2009-3-9 20:59 發表

The issue is about cheating on weight, any Chinese restaurant can cook king crab easily, but
not cheating is very rare.

咁我就覺得, 唔呃你既, 就一定每味加錢. 唔係酒樓賺咩呀. 每隻蟹來價9蚊左右, 就算來價6,7蚊, 照正價賣, 真係燈油火蠟蝕俾你咩.  只要呃得唔過份, (呃兩三磅就ok), 唔好俾d死蟹黎就算好架啦.

rainbow-davie

原帖由 B仔 於 2009-3-10 13:58 發表

一定有INTOXICATED啦～
我愛人腸胃好敏感，吸收好／快過我，所以好快肚仔唔舒服。
我之後都有少少腸胃感覺怪怪的呀。

don't worry.  
我吸your 愛人 la

rainbow-davie

原帖由 MAXIMUS 於 2009-3-10 14:20 發表
Since when CHEATING CUSTOMERS becomes  legitimate  and acceptable in Canada?
I know it is common practice in Hong Kong , they weigh the water along with live fish  and charge you the same, but in Cana ...

this is not canada or not canada.
it is legitimate  and acceptable for ANY Chinese seafood restaurant in the WORLD. don't you know that?