Went to lunch with a client at the Irregardless here in Raleigh, NC last
week.

(Yes, that's the name, no, it's not a word, I think that's the point.)

This place is an old Raleigh fav, a lot of vegetarian and light fare. I
usually get something called Neptune's Pasta with scallops and fettucini,
sundried tomatoes, etc. but they had no scallops this time.

So I got a soup and sandwich. The sandwich was nice--half a pumpernickel
with melty swiss and all kinds of finely chopped vegetables. The include
tabouleh (sp) as a side dish and it is always very fresh so I got that.

To the point: We got cups of what the menu called "roasted red pepper crab
bisue" and I expected a sweet pepper taste in this creamy soup but it was
SPICY, clearly
had hot peppers in it. I enjoyed it, though the spice nearly overpowered the
crab. My client sent his back--it was just way too hot for him.

Anyone ever made anything like this?

On Sat, 15 Dec 2007 11:23:59 -0500, "cybercat" >
wrote:

>Went to lunch with a client at the Irregardless here in Raleigh, NC last
>week.
>
>(Yes, that's the name, no, it's not a word, I think that's the point.)
>
>This place is an old Raleigh fav, a lot of vegetarian and light fare. I
>usually get something called Neptune's Pasta with scallops and fettucini,
>sundried tomatoes, etc. but they had no scallops this time.
>
>So I got a soup and sandwich. The sandwich was nice--half a pumpernickel
>with melty swiss and all kinds of finely chopped vegetables. The include
>tabouleh (sp) as a side dish and it is always very fresh so I got that.
>
>To the point: We got cups of what the menu called "roasted red pepper crab
>bisue" and I expected a sweet pepper taste in this creamy soup but it was
>SPICY, clearly
>had hot peppers in it. I enjoyed it, though the spice nearly overpowered the
>crab. My client sent his back--it was just way too hot for him.
>
>Anyone ever made anything like this?

Yes. I make similar about twice a year when I get enough shells to
make stock. Did you actually see hot peppers in the soup? It sounds
like maybe someone got heavy handed with cayenne which would be common
in that sort of dish. Worcestershire would be common too, and that's
easy to over do also. Everyone has a different opinion of what too
spicy is. Some people think paprika is too hot. I've never used
roaster red peppers on mine. I like that idea. I'll try it next time
I think. Louise found a place that sells 19 oz. jars for a buck but
they're from China so I'll have to find a new source or do my own.

Lou

"Lou Decruss" > wrote
>
> Yes. I make similar about twice a year when I get enough shells to
> make stock. Did you actually see hot peppers in the soup? It sounds
> like maybe someone got heavy handed with cayenne which would be common
> in that sort of dish.

I think you are exactly right. No, I saw no actual peppers (or pepper
impersonators, har) in there at all, and it was a deep orangey color
that definitely says CAYENNE. I think a little lighter on the cayenne
and with some actual roasted sweet red peppers, just a bit, diced
finely after roasting, would be very good.

I never thought about using crab shells for stock. What do you do,
get steamed crabs then make it from the stock? Blue or the big
ones, dungeness or king or snow, I guess?

cybercat wrote:
> Went to lunch with a client at the Irregardless here in Raleigh, NC
> last week.
>
> (Yes, that's the name, no, it's not a word, I think that's the point.)

It's supposably a perfectly cromulent word.

--
Enzo

I wear the cheese. It does not wear me.

Enzo Matrix wrote:
> cybercat wrote:
>> Went to lunch with a client at the Irregardless here in Raleigh, NC
>> last week.
>>
>> (Yes, that's the name, no, it's not a word, I think that's the
>> point.)
>
> It's supposably a perfectly cromulent word.

LOL

cybercat wrote:

> Went to lunch with a client at the Irregardless here in Raleigh, NC last
> week.
>
> (Yes, that's the name, no, it's not a word, I think that's the point.)
>
> This place is an old Raleigh fav, a lot of vegetarian and light fare. I
> usually get something called Neptune's Pasta with scallops and fettucini,
> sundried tomatoes, etc. but they had no scallops this time.
>
> So I got a soup and sandwich. The sandwich was nice--half a pumpernickel
> with melty swiss and all kinds of finely chopped vegetables. The include
> tabouleh (sp) as a side dish and it is always very fresh so I got that.
>
> To the point: We got cups of what the menu called "roasted red pepper crab
> bisue" and I expected a sweet pepper taste in this creamy soup but it was
> SPICY, clearly
> had hot peppers in it. I enjoyed it, though the spice nearly overpowered the
> crab. My client sent his back--it was just way too hot for him.
>
> Anyone ever made anything like this?

Not in soup form and not home-made, but a couple weeks ago I picked up a
little tub of a red red pepper and crab dip. I used it on crackers; it
was yummy. The peppers weren't hot; they were apparently bells.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

cybercat wrote:
> "Lou Decruss" > wrote
>>
>> Yes. I make similar about twice a year when I get enough shells to
>> make stock. Did you actually see hot peppers in the soup? It sounds
>> like maybe someone got heavy handed with cayenne which would be
>> common in that sort of dish.
>
> I think you are exactly right. No, I saw no actual peppers (or pepper
> impersonators, har) in there at all, and it was a deep orangey color
> that definitely says CAYENNE.

Too much Old Bay seasoning, maybe? That would account for the colour.
Dora

One time on Usenet, "cybercat" > said:
>
> "Lou Decruss" > wrote
> >
> > Yes. I make similar about twice a year when I get enough shells to
> > make stock. Did you actually see hot peppers in the soup? It sounds
> > like maybe someone got heavy handed with cayenne which would be common
> > in that sort of dish.
>
> I think you are exactly right. No, I saw no actual peppers (or pepper
> impersonators, har) in there at all, and it was a deep orangey color
> that definitely says CAYENNE. I think a little lighter on the cayenne
> and with some actual roasted sweet red peppers, just a bit, diced
> finely after roasting, would be very good.

That sounds a lot like a nice crab bisque I had in Seattle last
summer. I can't recall the restaurant off the top of my head,
but it was very good. I'd love to make it myself, but no one else
here would eat it. :-(

> I never thought about using crab shells for stock. What do you do,
> get steamed crabs then make it from the stock? Blue or the big
> ones, dungeness or king or snow, I guess?

It's nice to see someone spell "dungeness" correctly...

--
Jani in WA

On Sat, 15 Dec 2007 12:18:43 -0500, "cybercat" >
wrote:

>
>"Lou Decruss" > wrote
>>
>> Yes. I make similar about twice a year when I get enough shells to
>> make stock. Did you actually see hot peppers in the soup? It sounds
>> like maybe someone got heavy handed with cayenne which would be common
>> in that sort of dish.
>
>I think you are exactly right. No, I saw no actual peppers (or pepper
>impersonators, har) in there at all, and it was a deep orangey color
>that definitely says CAYENNE. I think a little lighter on the cayenne
>and with some actual roasted sweet red peppers, just a bit, diced
>finely after roasting, would be very good.

I probably would have liked it as is with the roasted peppers. I love
cayenne.
>
>I never thought about using crab shells for stock. What do you do,
>get steamed crabs then make it from the stock? Blue or the big
>ones, dungeness or king or snow, I guess?

Louise loves king crab legs and claws. I steam them. I find a meal
trying to get the meat out to eat a total pain in the ass, so I always
make extra and get the meat out in a separate operation. Then I'll
freeze them. I save shrimp shells also for the stock. When I've got
enough I get more shrimp and use those shells also for the stock and
add the shrimp and the crab meat to the soup or gumbo (or whatever
you want to call it. I'd add scallops too but she doesn't like them.
I never make it the same way twice but it's always good. I've used
canned crab meat but I was disappointed.

Lou

On Dec 15 2007, 5:48*pm, Lou Decruss > wrote:
> On Sat, 15 Dec 2007 12:18:43 -0500, "cybercat" >
> wrote:
>
>
>
> >"Lou Decruss" > wrote
>
> >> Yes. *I make similar about twice a year when I get enough shells to
> >> make stock. *Did you actually see hot peppers in the soup? *It sounds
> >> like maybe someone got heavy handed with cayenne which would be common
> >> in that sort of dish.
>
> >I think you are exactly right. No, I saw no actual peppers (or pepper
> >impersonators, har) in there at all, and it was a deep orangey color
> >that definitely says CAYENNE. I think a little lighter on the cayenne
> >and with some actual roasted sweet red peppers, just a bit, diced
> >finely after roasting, would be very good.
>
> I probably would have liked it as is with the roasted peppers. *I love
> cayenne.
>
>
>
> >I never thought about using crab shells for stock. What do you do,
> >get steamed crabs then make it from the stock? Blue or the big
> >ones, dungeness or king or snow, I guess?
>
> Louise loves king crab legs and claws. I steam them. *I find a meal
> trying to get the meat out to eat a total pain in the ass, so I always
> make extra and get the meat out in a separate operation. *Then I'll
> freeze them. *I save shrimp shells also for the stock. *When I've got
> enough I get more shrimp and use those shells also for the stock and
> add the shrimp and the crab meat *to the soup or gumbo (or whatever
> you want to call it. *I'd add scallops too but she doesn't like them.
> I never make it the same way twice but it's always good. *I've used
> canned crab meat but I was disappointed.
>
> Lou

Well, this is refreshing. Have been searching for the Crab Bisque
that I had at a little restaurant in Rocky River, Ohio, called the
Light Touch back in the '80's. Long gone and have made countless
inquiries including food editors, etc. The base is definitely roasted
red peppers & roasted shallots & garlic, then pureed, and crab
stock(?) is added, along w/ a bit of heat - not too much - just a
little Old Bay, I think. Not sure if the crab was pureed along with
other but definitely had a finer texture (no lump meat). It was
served in a cup size only and a splash of Sherry. Worth searching 20
years...Thanks.
Alison

> wrote

>Well, this is refreshing. Have been searching for the Crab Bisque
>that I had at a little restaurant in Rocky River, Ohio, called the
>Light Touch back in the '80's. Long gone and have made countless
>inquiries including food editors, etc. The base is definitely roasted
>red peppers

Sweet or hot red peppers? I detected no sweet pepper flavor at all in
this particular bisque. I think sweet red peppers in the base and just a
little
heat from cayenne or wherever would be good.

On Jan 2, 12:18*pm, "cybercat" > wrote:
> > wrote
>
> >Well, this is refreshing. *Have been searching for the Crab Bisque
> >that I had at a little restaurant in Rocky River, Ohio, called the
> >Light Touch back in the '80's. *Long gone and have made countless
> >inquiries including food editors, etc. *The base is definitely roasted
> >red peppers
>
> Sweet or hot red peppers? I detected no sweet pepper flavor at all in
> this particular bisque. I think sweet red peppers in the base and just a
> little
> heat from cayenne or wherever would be good.

Sorry, just logged on after a couple of weeks. Sweet roasted red
peppers with some heat - cayenne would be good.