Quote:
Originally Posted by RenoMan
Haha i remember i use to work for sun sui wah as a kitchen helper in charge of all seafood prep. i couldnt read any chinese but eventually recognized enough to cut shit up. I was so fast ,that a king crab would only take me 5 mins to cut up. One of the hardest things to cut up cus you were only given regular kitchen gloves. When de gutting the crab loses alot of water so the final weight would be a couple pounds lighter.
|
do they cheat on weight? I havn't eat king crab at a restaurant anymore unless its a friend gathering that I dont have control of the location. 2 years ago I brought a live one from china town and the 6 lbs I paid equal to 10 lb a restaurant serve...