Reviews from

Dining Without, Tony

Viewing comments for Chapter 4 "Maryland Style Crab Soup"
A book highlighting poetry about Baltimore's food.

12 total reviews 
Comment from nora arjuna
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crab soup, yes. we have it here of course prepared according to the asian way. my preference is the tom yam soup (originated from thailand). it's sourish and spicy. thanks for sharing.

 Comment Written 28-Sep-2009

reply by the author on 29-Sep-2009
    I might of heard of the preparation as Anothony Bourdain also did a thailand show. Most Asian food here is the same, but with the various ethnicities I know there is a wide variety of preparations and main ingredients, but one is not privy to try them out unless a family takes you in. I was responsible for getting Kim Chi banded from my place of employment. It doesn't smell half bad after you get it past your nose and into your mouth. LOL

    I thank you for your review and the compliments, also for sharing your dishes too. That's an unintential benefit with this book. Have a great week ahead! Mike
Comment from IndianaIrish
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Hi Mike! Your soup is described so well it made my mouth water! Very nice and I bet this will entice even ones who hate to cook. Is there an "is" missing in this line
If Maryland-style crab soup an option...

Smiles,
Indy :>)

 Comment Written 22-Sep-2009

reply by the author on 23-Sep-2009
    I put in an is in there. LOL Thanks, also for the compliments and the review. Well I sort of have to cook for myself and can't afford restaurants too much; unless I can justify it with poetry. I thank you very much for this review. Mike

    I have some simple but tasty recipies that are easy to put toghether.
Comment from Judian James
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Another yummy write Mike. I thought your poem was great and your author's notes were icing on the cake. I love that you included your recipe. I'm not much of a soup person. I like to chew too much, rather than slurp!

 Comment Written 22-Sep-2009

reply by the author on 23-Sep-2009
    Cake, with soup? Sip Jude! Sip! I also smoker/cooked a full sized turkey this weekend; nothing like waking up 1:00am in the morning to start a fire. That was another photography project! I thank you very much for both the poem and the rich and sweet compliments! With love, Mike
Comment from Ensiferum
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Good poem. I am not sure if this is a spelling mistake or not but the line

"give you a the recipe;"

Should it be a recipe or the recipe or give you all the recipe.

 Comment Written 22-Sep-2009

reply by the author on 22-Sep-2009
    That you very much for pointing this out, I really appreciate it as well the compliments and this review. Mike
Comment from mchapman
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Before I read the author's notes, I had already decided that you were a cook or a chef. I guess you're not but you do enjoy cooking. So do I that's why I like your writing. Enjoyed with pleasure to read this full of imagery and lots of emotion. Thanks for sharing....Mary

 Comment Written 22-Sep-2009

reply by the author on 22-Sep-2009
    Not actually there have been two things that influenced my cooking ability and love for food, starvation in Photography School and my mother becoming severely brain damaged from a cardiac arrest. My father considered himself the chef, but with eating an oven stuffer chicken and the vegatables in the bottom of the pan for a straight year, I figured the desire for flavor propelled me into the cooking world.

    I thank you very much for your compliments and this review. Mike
Comment from melyuki
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Hi Dining without, Tony, what a fun poem, Full of descriptive flavour, great use of adjectives. good rhythm and flow. Sends a feeling to the reader, that you simply must give it a taste. ( too bad I'm vegetarian, or I'd try it ) Keeps the reader interested and loved 2 verses, which summed the dish up well. have a great feast. Melyuki

 Comment Written 22-Sep-2009

reply by the author on 22-Sep-2009
    You may still enjoy the flavor of the soup, Old Bay and the recipes are available online. There is a great deal of vegatables in this dish and with the addition of Tofu, could remain hardy. Try it! I do know that there is a McCormick spice in Australia as well.

    I enjoyed this review and thank you for it and the compliments. Mike
Comment from Jean Lutz
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What a tasteful welcome to Fall. You have me longing for a bowl of soup and I haven't even had breakfast yet. Louisiana cuisine offers lots of seafood too.

 Comment Written 22-Sep-2009

reply by the author on 22-Sep-2009
    Oh, do I know that and one day hope to visit. To me they make a top notch roux. I got it down, but not before drizzling that just completed mixture down my fingers. But it was worth the month they took my fingers to heal. I own several Justine Wilson's books and love the treatment for pork. I thank you very much for this review as I enjoyed it too. In my, "Steamed Blue Crabs" poem I do bring up the differences of the steamed and boiled versions and the local pride that both create.
reply by Jean Lutz on 22-Sep-2009
    I am glad to know a crab expert. Several years back I attempted to write a children's book about a nosy little crab. It is packed away. May be time to dig it out and let loyal FanStorians take a look. How long did you cook that roux???
reply by the author on 22-Sep-2009
    About 45 minutes for the Roux. By all means, post the book!
Comment from Kathryn Varuzza
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Oh Man!
Now I know what to get if and when I ever get to Baltimore!
Did you go to cooking school?
Great poem.
Very convincing.
Makes me want to try some.
I've had Manhattan clam chowder, and New England clam chowder which are good, but this sounds even better.
I like your rhymes.
I'm glad it isn't around lunch time right now.
Great job.
Kathryn

 Comment Written 22-Sep-2009

reply by the author on 22-Sep-2009
    Recipes are available on line and run the gambet from easy to involved. There are aslo canned versions that can be found but I feel that they lack a bit of the character associated as they are more geared to central market tastes.

    I never attended a cooking school or took a home ec class. My cooking desire came from both starving in Photography School and the fact that my mother became severely brain damaged after a cardiac arrest in the home. Dad prided himself as the chefm but after a year of an oven stuffer chicken, mashed potatoes and the vegtable from the bottom of the roasting pan. I endevored to enjoy flavor. I actually started cooking over an open wood fire in scouts. I simply developed a love for the various preparations of food and its tastes. In a sense, I am a printer and do all of the grunt work, which I don't shy away from, but with cooking there is also a creativity and challange aspect that I love.

    I love the chowders as well, but don't consider that a Baltimore thing. I thank you very much for your compliments and this review. Mike K2

reply by Kathryn Varuzza on 22-Sep-2009
    Mike K2,

    You're welcome. I love to cook, and you are right the canned versions just aren't the same. There is nothing like homemade cooking.

    I was accepted into cooking school but decided at the last minute that that life wasn't for me, that I would rather cook for my family and friends for fun, than having to work 12 14 hour days, and all the holidays and weekends.

    I enjoy reading your work.
    Have a good day.
    Kathryn
reply by the author on 22-Sep-2009
    You as well. I work a split double shift and wanted to find a niche job working a couple hours a day. My decision not to go into the cooking field is a combination of the money to work and the fact that I wanted to remain enjoying cooking.
reply by Kathryn Varuzza on 22-Sep-2009
    Mike K2,

    So true. I wanted to keep enjoying cooking too. My kids want me to sell bake goods because baking is my specialty but then it would take the fun and joy out of it.

    Happy Cooking!
    Have a great day.
    Kathryn
Comment from MizKat
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Your poem is different then I've ever read before. I'd never have thought of writing a poem about food. My daughter would love your soup I'm sure as seafood is one of her favorites. I, on the other hand, can't even stand the smell of it. Still your poem is about it is excellent.

 Comment Written 21-Sep-2009

reply by the author on 21-Sep-2009
    You got a point, the smell of cooking seafood in the house does linger a bit. I really appreciate this review and thank you for it and the compliments as well. Mike

    This project does test my abilities as a writer as well as challenges me!
Comment from RDROOKIE81
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I gave you a four and if you read it carefully you will no why. It has got to be really hard to make a poem about a soup, yet you seem to do so easilly. If you notice my mispelling, you will see that i have the same problems.

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 Comment Written 21-Sep-2009